Garlic infused pork tenderloin

Guy 1:

“I got this chump, owes me a lot of money, [and] needs a wake-up call. What I’d like for you to do is, uh, use that patented left hook on him. I’ll give you 2 grand. When you’re done all you gotta do is mosey on by the office and pick up the cash.”

Guy 2:

“Why you wanna come at me that way [Art]? You know I’m trying to get back with my wife. You know, we used to have problems with that same kind of shit. I’ve changed, man. I found Allah, I don’t eat pork, and I’m a better man. I faced that demon. I don’t want him coming back again.”

Guy 1:

“You gave up pork?”

That was a scene from “Mars Attack”, and perhaps one of the funniest exchanges I’ve seen in a while. Maybe it’s just me, but I really don’t have a problem with pork. Once cooked properly, it’s probably one of the best things around, especially when it comes to pork tenderloin.  Especially when it comes to garlic infused, pork tenderloin.

 Ingredients

-       3lb of pork tenderloin

-       6 cloves of garlic

-       black pepper

-       vinegar

-       5 spices

-       sugar

-       soy sauce

-       sesame seed oil

Directions

-       With a very sharp knife, make 6 indentations on the tenderloin and place 6 cloves of garlic inside. The indentations will also help with the cooking process, as well as allowing the marinate to penetrates the tenderloin.

-       Mix all the ingredients listed above into a small bowl and whisk evenly; we’re looking a sauce that has sweet, salty, sour, and a hint of sesame seed oil and 5 spices in it.

-       Cook in oven for 1 hours at 450 degree, let it rest for about 5 minutes before cutting it.

Korean Cabbage - Kimchi

I was at a Korean restaurant a while ago and was served a delightful array of salad-looking appetizers with the soup I had ordered. My friend told me it was called kimchi. It was so delicious, I bought some from the store in the back of the restaurant.

The next thing I knew, my kimchi supply was gone. I had to do something, and because I enjoy trying to prepare new things, I thought I'd give kimchi a try. I found a recipe online to start with. The first batch was OK, but it was missing some things.

Over time, I started to figure out what was missing or what I had too much of. Aided by the palate of a Korean-American co-worker of mine (whose mom makes this stuff like it's going out of style), I believe I'm on my way to being accepted with open arms into Korean culture.

Now you can be too.

Ingredients

• 1 medium to large napa cabbage (about the size of a football)
• about 1/4 cup salt (and a bit extra for a brine)
  
• 1/4 cup red pepper flakes (NOT crushed red pepper powder)*
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• about 5 green onions
• 1 tbsp fish sauce (totally optional)
• about 1/8 cup sugar

Directions

1. Chop the cabbage into pieces a bit larger than bite size. By the end, they will have shrunk. Use the whole thing. Place it all in a large bowl, with enough room to toss it.
2. Dissolve some salt in a bowl of warm water. Pour over the cabbage and toss so that everything gets wet. Let sit at room temperature for about four hours.
3. After your cabbage has reduced, wash it well.
4. Mix the red pepper flakes with about 1/4 cup warm water. It should be pasty, not runny. Add the paste to the cabbage.
5. Add the garlic, ginger, green onions, and sugar. The sugar helps the fermentation process. Your kimchi should not taste sweet in the end, so use some judgment on exactly how much sugar you use. If you’re using fish sauce, add it now too.
6. Toss the mixture. Hands work best, but be careful. If you’ve got plastic gloves, use them. I learned the hard way that even if I think your hands are clean, hours later it still could burn my eyes.
7. After it’s all mixed, bottle it up. I have a huge pickle jar I use, but several smaller ones will suffice. You should get a pretty substantial amount of kimchi out of this recipe. Close them up well and leave them out at room temperature for 24 hours to ferment.

You can enjoy your kimchi right away, but it will definitely taste better if you wait a week. By two weeks, you'll be eating it at every meal because you won't be able to get enough of it.

Come on back after a while and let me know how you liked it!

The Challenge ...

Often times, I set out to do something on the impulse that the "thing" will be exciting, revolutionary, informative, and fun...turns out to be a complete disappointment since I never really follow through with it. The "thing" just got forgotten and uninspiring. I'm talking about my last attempt with starting my own food blog.

This time will be different! This time I have a plan! This time, I have no choice since I just said that it will be different :). In all seriousness, I do have a plan of action this time around and I believe that the process will motivate me enough to keep up with it and keep this blog alive as long as I can.

This blog is about me wanting to cook my way through the world's recipes and saving money along the way. My philosophy is that good food does not have to cost you an arm and a leg; good food is about traditions, good-fresh ingredients, and what you do with those ingredients. It really upsets me when I have to pay $25 for a plate of "Italian" pasta at some wannabe high-end Italian Bistro (you know who you are), when I know that the same pasta dish would be considered as "peasant" or an everyday meal to some real Italian family. It pisses me off even more when that pasta dish sucks and I know full well that I can make it better, and less expensive.

Why foods from around the world? Why not? I get so bore with eating and cooking the same thing, it's time to broaden the horizon a bit. Besides, I'm very curious to see what other regions of the world have to offer to us in terms of foods. There has to be more to Indian cooking than "curry" or what we believe is "curry". What about Mexican cuisines? Did you know that nachos is an American invention? I'm interested in digging deeper to find the foods that we would considered as "homemade" or "grandma's cooking", foods that we would love to eat when it's cold outside, and chicken noodle soup just won't cut it anymore.

So here's what I'm going to do and how I'll do it:

The challenge: To cook and experiment with foods from all regions of the world on a frugal budget ($50 a week).

The purpose: To save $$ while eating well, and maybe learn a trick or two along the way.

Time frame: 1 year. I work well when there's an end date, even if that end date is flexible.

The end result: Hopefully a well-rounded collection of recipes from all over world, and some extra cash in my savings (these are hard times you know).

This weekend I will gather some recipes and do a little shopping (have to get started on my Christmas list as well); the next post will be my first step into a new (and frugal) culinary journey. Can't wait to start ...

One Pot Chicken

Recently I ate at Mama Woks, but what's more interesting to me (and probably to all of you) was their "three piece chicken" that was served in one big pot of smoking, yummy, goodness. How I came to order this dish was epic in it's own right; when we sat down, we noticed that an elderly woman was chewing away by herself, with a table filled with classically Chinese influenced dishes. One of them happened to be the "three piece chicken". Okay, maybe not that epic, but amazing none the less, I mean, this old woman was the prime example of a foodie all and all. I was inspired and determined that I will order what she's having. I was not disappointed. When the dish came out, it was contained inside of a clay pot and covered; the anticipation creeps at me as I lifted the top (slowly for dramatic effect) and was overwhelmed by the simplicity of the presentation, while seduced instantly by its subtle aroma.

The "three piece chicken" reminds me of what good Chinese food was like; all elements that makes up Asian cooking are clearly presented with sweet, sour, salty, and subtle spices worked well to harmonized this dish. I have no idea however why it was called "three piece chicken", as the pieces are cut up into bite sizes. Maybe it's a loosely "English" name for something far more fierce and meaningful, like "Dragon of wisdom seas" or maybe they just simply cut small pieces of chicken out of three larger pieces. As I'm typing this, I'm beginning to lean towards the later.

So, this brings us to my "one pot chicken". Basically, I'm taking all the flavor profile that I found the "three piece chicken", deconstruct it, and cook it all in one big pot to save time. This is perhaps the easiest dish that I've made in a while. If you like good foods, and don't have a lot of time to make it, read on.

Ingredients:

• chicken breast (cut into bite size)
• onion (cut into quarters)
• ginger (chopped finely)
• garlic (diced)
• soy sauce
• black peppers 
• green onion
• corn starch
• chicken broth (or water, but use stock when you can)
• lime
• basil (chopped finely)
• celantro (chopped finely)

Methods:

•  Put everything into one large pot and put heat on medium to medium high; cook for about 20-30 mins. Make sure to stir occassionally, and add corn starch at towards the end to thicken the sauce. Add more soy sauce, sugar, and lime to taste, otherwise you're good to go. Serve with rice of course.

Pork and Rice and everything nice ...

I really haven’t had a lot of time to write lately, so it makes complete sense that some of my friends (Summer) think that I have not been eating. I can assure you that I’m not wasting away and still cook every week. Work has been keeping me pretty busy, and not to mention the fact that I’m easily distracted by various hobbies and novelty ideas. There’s just not enough time in one day to accommodate my “ADD-ness”.

The fact the matter is, I’ve been eating, and eating well at that. Recently, I wanted to really cook some of the things that I really wanted to cook; using flavor profiles that I know has been proven to work to go about the business of making great foods. Don’t get me wrong, I still love to enjoy different types of ethnic foods, and will continue to explore all kinds of goodies, but sometimes, you just have to eat what you know is good.

Take “pork and rice” for example, very simple, very straightforward, and always comforting to have. The idea of this dish came from the fact that I simply didn’t have a lot of time to do the research required to make an authentic international dish. I’m sure most of you can relate to the hectic work schedule and having to wonder, “what’s for dinner?” For me, I like to think about “what’s for dinner” early in the morning so that I will have ample time to defrost proteins, to marinate something, or simply to know what I need to buy at the store in order to cook when I get home. If there’s one thing I hate most above all things is being hungry and not having a plan to resolve my hunger, bad things usually happens when it comes to that (I’m exaggerating here, I just get really bad headaches when I’m hungry).

So, to make “pork and rice”, here are some of the things that you’ll need in order to be organized ahead of time and cook well:

• Pork (tenderloin works best)
• Rice
• Brown sugar
• Garlic powder
• Rosemary
• Salt
• Peppers
• Sriracha sauce
• Capers (diced)
• Lime or lemon (anything sour really)
• Broccoli

Most of the ingredients above is to make sure that your marinate is well balanced; as for the broccoli and rice, you’ll want just steam the broccoli and cook the rice. I told you that this was simple. When it comes to marinating the meat, just rub the rest of the ingredients onto the pork, with the emphasis on salt, brown sugar, and Sriracha sauce. The idea is to make the pork well seasoned and savory. Be careful when using capers they’re really salty. Add 1 lime to the whole mix to balance everything out and also to make sure that marinate have some liquid to it; this will help keep the pork from being dry. You’ll want to marinate your pork for about 4-5 hours and cook it in the oven (on broil) for 20 mins on each side. Make sure to keep a close watch on the cooking progress since they meat could be easily burned due to the brown sugar. Another helpful tip is to let the pork “rest” for about 5 mins after you pull it from the oven; doing so will help locks in all the moisture.

To serve:

I found it to be delicious when I spooned some of the au jus (liquid or sauce that came from cooking the meat) onto the rice, then placed slices of pork on top. Best served with a side of broccoli or sauté green beans. Enjoy!

Banh Mi (Vietnamese Hoagie)

 

What does one think of when they think about "fast food"? How about "street food"? Often times, we will think about hot dogs and burgers, which are good in their own rights, but for me, I think about Banh Mi, or Vietnamese hoagies. Banh Mi can be directly translated in English as "bread", how we got to skip the translations about all the good stuff that's inside the bread is beyond me, I guess we just got lazy.

Recently, I've decided to make "banh mi" after ordering it a couple of times a week from the local bakery. Their banh mi was good, but I felt like I could make it better suited for my taste, using the ingredients that I like, and I can have as much as I like as well. My version of Vietnamese style banh mi is a classic Vietnamese pork BBQ, with pickle diakon radish and carrots. 

Here are a list of things that you'll need:

• Bread (Vietnamese/French style baguette works best
• Cucumbers 
• Celantro
• Chili Peppers
• Green onion
• Diakon radish (cut into small strips)
• Carrots (cut into small strips)
• Pork
• Lemon grass (finely diced)
• Sugar
• Salt
• Soy sauce
• Black peppers
• Lime

 Don't let the long list of ingredients scare you, a lot if it has to do with prep work and not so much with actually cooking them. In fact, the only thing that you would have to pay great care to is the pork since you'll have to marinate it and make sure it's seasoned well.

Marinating and cooking the pork:

Add finely diced lemon grass, lime, soy sauce, sugar, salt, black pepper into a bowl and mix it up until everything is dissolved; make sure you taste it before adding the mixture to the pork. I usually just marinate the pork overnight, but 3-4 hours would also do the trick. Cook the marinated pork in the oven at 375 degree for about 40 mins (depends on how big the pork is).

Making the pickled vegetable:

This is pretty simple to make. In a large bowl, add sugar, salt, rice wine vinegar, and warm water; you'll want to mix everything together until all the sugar dissolved. The taste of your pickle mix should be 40% sweet and 60% sour. Add diakon radish and carrot and mix well.

Putting it all together: 

From here, just slice the pork and add all the veggies together to make a hoagie sandwich. You can add soy sauce and hot chili peppers if you like. Enjoy!

Pork Tenderloin with Couscous and Green Beans!!

 

One of the hardest things about working out and maintaining a  healthy diet is maintaining a healthy diet. First of all, I hate the word "diet", it feels so restricted and limiting. However, now that I'm committed to doing the P90X workout program, I have to be more mindful about foods. While watching a documentary (Food Inc) yesterday about the food culture in the U.S., it solidify the idea that healthy-alternative foods are way more expensive and inaccessible to the public as unhealthy fast foods or process foods. This is another reason why I like to cook so much; I love the idea of controlling the ingredients and making sure that my food is being handle properly. That and the fact that I'm a control freak with OCD tendencies. At the same time, I realized that cooking alone is not enough to be healthy, it's what you cook that makes all the difference.

Now, you may think, "but you said that healthy food is expensive!", it can be, but it doesn't have to be, if you know the right things to cook. Take pork tenderloin for example, very lean-high protein meat; when cooked properly could rival the best cut of steaks (and I love me some steaks). Usually, I'm not a big fan of pork, I prefer my beef over the "other white meat" any day, but you know, I'm beginning to change my mind. 

Last night, I made roasted pork tenderloin with a red wine and raspberry reduction, served with couscous and green beans sautéed with garlic and butter (the healthy smart balance kind). The result? Simple and delicious!

Please keep in mind that there are multiple cooking processes (4 in all) to this dish, but they're all pretty simple and straight forward. 

Stuff you'll need:  

• Pork tenderloin (enough for 4 servings)
• Curry powder
• Garlic powder
• Five-spice powder or ngu vi huong (in Vietnamese), you can get it at any Asian grocery stores very cheaply
• Lime
• Salt and pepper
• Sugar
• Cumin 
• Red pepper flakes
• Red wine
• Raspberry (get it fresh if you can, if not, get it in a jaw)
• Unsalted butter
• Sriracha sauce for some heat
• Onion
• Garlic
• Green beans
• Chicken stock
• Couscous
• Red bell peppers (optional)
• Green onions (optional) 
• Olive oil 

The meat:

This is the star of the show, so we'll spend the most amount of time here, prepping and cooking wise. First, you have to marinate the meat evenly with a dry rub consist of garlic powder, black pepper, salt, cumin, red pepper flakes, cumin, curry powder, and the five-spice powder. Don't be afraid to use your hands and really get to know the meat, making sure that the spices cover every inch of it. You should marinate this for about 8-12 hours; I just prepped it before bed and cook it the next day after work. Once you're ready to cook this, place it in the oven with a bit of chicken stock and cook for 1h and 20 mins at 400 degree.

The Sauce: 

This is a simple red wine reduction. First, sauté fresh garlic and onion until they're brown. Add the raspberry and red wine and lower the heat to simmer and reduce. What you're looking for is for the sauce to burn away most of the alcohol in the wine, leaving you with just a hint of alcohol and a ton of fruit flavors. Season with salt, pepper, lime, and lime zest.

The Couscous? 

I just like saying "couscous". This is the first time that I cooked couscous, and the process couldn't be easier. Again, start with your garlic and onion with a little bit of olive oil, and sauté them with chopped red bell peppers and green onions for about 1 min or 2. Add chicken stock to your pot and wait until it comes to a boil. Add the couscous and stir until it absorbs all the stock, this might take about 2-3 mins, add more stock if you find it a bit dry. What you're looking for here is a balance between moist and dry. Add butter to make it a bit creamier if you like; I did not (P90X!! The X stand for X on the excessive butter).

The beans

This is one of my favorite things to eat, and it's so simple and quick to make. Basically, you just want to sauté the green beans with garlic, olive oil, and butter for about 2-3 mins, and you're good to go. The trick here is to use a lot of garlic so that you really taste it in every bite.

To serve: 

Place the couscous at the bottom of the plate, then place a couple slices of pork tenderloin on top, drizzle some of the red wine sauce on it. Put the green beans on the side, and you're ready to enjoy your hard work.

This dish may seem like a lot of work, but once you do it, you'll realize that you everything cooks relatively quickly. The only thing that takes a while to cook is the pork, but that can't be help, nobody wants to eat raw pork :).