Caramelized Lemongrass Pork with Vermicelli Noodles

   

Lemongrass is a bright aromatic herb with a subtle citrus flavor native to India and tropical Asia. Here it, was used in a Thai-Vietnamese inspired dish to marinate pork giving it a lemony zingy taste. The stir fried pork was then served with a light salad of rice vermicelli (extra thin noodles), cucumber and carrot with mint and cilantro.

 

 

Serves 2

Ingredients:

1 stalk lemongrass

1 shallot

2 cloves garlic

1/4 cup (50 ml) fish sauce

2 – 3 teaspoons soy sauce  

2 tablespoons  brown sugar

1 tablespoon + 1 teaspoon vegetable oil

12 ounces (360 grams) pork tenderloin or Two 4 oz Boneless Center Cut Pork Loin Chop, thinly sliced

8 ounces (240 grams) rice vermicelli noodles

Salt, to taste

6 cups (1L)  water

1/2  English cucumber

1 small bunch of mint

1 small bunch of cilantro

2 carrots

 

 

Directions:

To  Make Marinade

Rinse all fresh produce. Trim and discard lemongrass root and outer layer. Thinly slice stalk. Peel shallot and mince. Mince garlic. In a large resealable plastic bag (or a bowl), combine lemongrass, shallot, garlic, fish sauce, soy sauce, sugar, and 1 tablespoon vegetable oil.  If using a pork tenderloin, remove from the packaging and  rinse pork  with water and pat dry with paper towel. Cut crosswise into  1/2 inch (0.5cm) slices. Add pork to marinade in bag and shake to coat. Set aside to marinate at room temperature for at least 15 minutes or overnight in fridge.  

 

To Cook the  Vermicelli

Bring 6 cups water to a boil in a medium pot (or kettle) over high heat. Place vermicelli in a large bowl and pour over boiling water. Soak until tender, about 6 minutes, then drain and rinse under cold water for 30 seconds. Set aside in a large bowl.  

 

Preparing  the Vegetables

Cut cucumber lengthwise into 1/2 inch ( 0.5cm ) slices, then juilienne each slice. Peel the carrots and cut lengthwise into  1/2 inch ( 0.5cm ) slices, then juilienne  Pick mint leaves discarding stems. Pick cilantro leaves discarding stems.  

 

To Cook the Pork

Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Remove pork from marinade, allowing excess to drip off and reserving marinade. When oil is shimmering, add pork, season lightly with salt, and cook until browned on bottom, 1 minute. Flip, season with salt, and add marinade to pan. Cook until pork is cooked through, 1 minute more.  

 

Season Vermicelli

Add cucumbers and shredded carrots to vermicelli in bowl and toss to combine. Season with salt.  

 

To Plate the Dish

Divide vermicelli and vegetables evenly between 2 bowls. Top with pork, spooning over sauce from pan. Garnish with mint and cilantro. Enjoy!  

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Baharat Spiced Persian Roasted Chicken

109726378_3067051656677298_2260557059472754986_oBaharat is often used in Arabic cooking- most commonly in Persian and Turkish dishes to add spice and a little heat to meat dishes, couscous, and tagines. The warm exotic flavors of Baharat are an easy way to spice up simple dishes and give them a little intrigue.

The word “Baharat” simply means “spices” in Arabic, and this wonderfully complex blend has a unique balance of flavors. The chicken is rubbed down with salt and Baharat Spice, seared on the stove and finished in the oven until golden and crispy. Serve with saffron rice, cucumber yogurt sauce and salad and you’ll have a simple, delicious, Middle Eastern style dinner.

baharat-spice-mix

Photo Credit: Feasting at Home, 2014.

Baharat consists of cumin, cinnamon, coriander, nutmeg, peppercorns, allspice, star of anise and black lemon. For the record, black Lemons are actually dried limes, and owe their misnomer to the English translation from Arabic. They are typically used in Middle East cooking to add sourness or acidity to chutneys, soups and stews and even ground into flat breads.Ground Black Lemons have a sweet-tart flavor that is unique and really has no substitute. You can order black lemons from specialty gourmet markets found online. For this recipe, if you cannot find black lemons, you can omit them. However, in this case I used finely grated lime zest and a pinch of sugar.

Traditionally, to make the Baharat spice mix, you would normal roast whole spices and then place all the spices in a coffee grinder, and pulse until it is ground. In this version, ground spices were used. It’s perfectly fine to substitute ground spices, although the more whole seeds you have, the better the flavor. But don’t let the lack of the whole seeds stop you from making this dish.

Serves 4 to 6

Ingredients:
For the Chicken:
4 – 6 Chicken thighs, bone in, skin on.
Salt, to taste
2 tablespoons olive oil

For the Baharat Spice Blend:
1 tablespoon ground cumin
1 tablespoon ground coriander
3 teaspoon ground black pepper
1 teaspoon ground nutmeg
½ teaspoon ground cardamon
2 teaspoons ground cinnamon
½ teaspoon ground allspice
1 teaspoon ground cloves
1/4 teaspoon ground star of anise
1/2 teaspoon finely ground lime zest

For the Cucumber Salad:
1 cup Greek yogurt
1 large English cucumber, thinly sliced
2 –3 tablespoons chopped fresh mint, dill, parsley and cilantro
1 teaspoon lemon juice
1 small  shallot, minced
Salt, to taste
Ground black pepper, to taste
A pinch of cayenne  pepper

For Serving:
Cooked Jasmine Rice
Cucumber Salad, see recipe below.

Directions:
Preheat the oven to 350 º F.

Place the cucumber in a colander and sprinkle with salt. Set aside.

To make the  Barahat Spice, add all the spices to a small bowl and stir to combine.

Sprinkle both sides of  the chicken generously with kosher salt. Rub in a generous amount , abut ¾ teaspoon of Baharat Spice on both sides of each piece of chicken.

Heat oil in a large cast iron skillet over medium high heat. Sear chicken, in hot oil, skin side down for 3 – 4 minutes, until golden and crispy. Turn over and sear other side, turning heat down to medium. Sear another 3 – 4 minutes. Place the skillet in the middle of the oven, uncovered, and baked until cooked through, about 15 – 20 minutes or until internal temp reaches 170 º F ( for thighs) and juices run clear. Remove from the oven and let rest 5 minutes before serving.

To make cucumber salad, drain the cucumber slices and pat dry with paper towels. Add the cucumber the remaining salad ingredients to a medium bowl. Gently fold to combine.

To serve family style, arrange the chicken on a platter and garnish fresh mint leaves, if desired. Serve the chicken with the Jasmine rice and cucumber salad.

 

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Shrimp Scampi Florentine Pasta

IMG_0045 2

The classic Florentine preparation places the main ingredient on a bed of buttery spinach, topped with sauce and cheese and browned under the broiler. We’ve replicated the basic idea, giving you all those rich and cheesy flavors, but with less effort than a full-on Florentine. We’ve even improved it, with a bit of heat from the red pepper flakes. Tip: An easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

SERVES 2

INGREDIENTS:

5  ounces spaghetti pasta
2 tablespoons olive oil
1/2 pound 16-20 count shrimp, peeled and deviened
1 shallot, peeled and minced
2 garlic cloves, minced
5 ounces  baby spinach, roughly chopped
¼  bunch fresh flat leaf parsley, minced
2 teaspoons mirepoix base or vegetable
¼ cup light cream
1 ounce grated Parmesan cheese
Salt, to taste
Ground black pepper, to taste

DIRECTIONS:

Bring 3 1/2 cups water and 2 teaspoons salt to a boil in a medium pot. Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta boils, cook shrimp.

Heat 2 teaspoons olive oil in a large cast iron skillet over medium-high heat, until oil is shimmering. Working in batches if necessary, add shrimp to the skillet n and cook undisturbed until seared on one side, 1-2 minutes. Flip shrimp, and add shallot and garlic. Cook until aromatic, 30-60 seconds.

Lower heat to medium. Add the parsley and spinach to the skillet and stir occasionally until spinach is wilted. Add the shrimp and stir to cook until the shrimp is opaque and pink when it reaches a minimum internal temperature of 145ºF, 2-3 minutes. Stir in cream, Parmesan, half the pasta cooking water, mirepoix base, and pasta. Reduce the heat to a simmer. Once simmering, cook until sauce is slightly thickened, 2-3 minutes. If too dry, add additional pasta cooking water, 1 tablespoon at a time, until desired consistency is reached.

Remove the skillet from the heat and season with salt and  crushed red pepper flakes, to taste.

To serve divide, the shrimp Florentine between two plates and garnish the pasta with parsley.

 Bon appétit!

Cook’s Notes:

Many chefs consider mirepoix to be the key ingredient for adding that extra umph to a dish. It’s the secret sauce; the essential ingredient; the reason your food tastes so good. Mirepoix plays an important role in flavoring soups, stews, casseroles, braised meats, and marinades.358 (1)

You can find mirepoix soup bases in the soup aisle of your local supermarket. If that is not the case you buy it online at speciality gourmet shops. Click here for the link.

To learn how to make your own mirepoix base, just click here for the link to a great teaching video.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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