October 6th, 2013

chef

Pork Adobo

Svetlanacat asked if we could start up the Sunday Recipe part of the Canteen again and who am I to refuse a friend?

We made this last night and the only modification I made was to reduce the about of marinade for the pork from 1 cup to ½ cup. It still provided plenty of liquid to add to the chicken stock later. Enjoy!

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Pork, tenderloin                      1 lb

Soy sauce                                1 C

7 Up                                         1 C

Garlic, powder                                    2 tsp

Pepper, black                          2 tsp

Oil, vegetable                         2 Tbsp.

Stock, chicken                         2 ½ C

Cornstarch                              2 Tbsp

Vinegar, rice                           1/3 C +/-

Sugar, granulated                   3 Tbsp. +/-

1. Trim silver skin and excessive fat from pork; dice pork into 1 ½ “cubes. Place meat in non-reactive bowl. Add soy sauce, 7 Up, garlic and pepper. Mix well. Cover and refrigerate for four hours or overnight. Turn a few times.

2. Heat sauté pan until hot; add oil, to pan until it shimmers; drain pork well (and reserve soy sauce, if any); add meat to hot pan, stirring often until it browns on all sides. Do not over cook. Remove pork and keep warm in a shallow dish. Cover.

3. Add chicken stock to pan, scraping pan with wooden spoon to remove any brown bits; bring to boil, add any reserved soy sauce if desired (just make sure to boil well if used).

4. Combine cornstarch and vinegar; add solution to boiling sauce in pan. Reduce heat to simmer and cook until thickened, one minute. Add sugar, stirring well to dissolve.

5. Add any liquid that has collected in the bottom of the shallow plate from meat; adjust seasonings as desired. Add pork just prior to service and heat thoroughly being careful not to over cook pork. Serve with hot rice.

John Britto, 2006

illya/sandwich

Black Bean and Couscous Salad

It's been a while since I've posted a recipe here, but I recently discovered a recipe for a black bean and couscous salad. I put my own spin on it, and it's quickly become a favorite. This has a tangy Southwestern inspired dressing, and the various textures add complexity to the dish.
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1 cup prepared plain couscous (you can prepare it any way you wish, but make sure it's the plain flavored)
1 Tablespoon plus 1 teaspoon extra virgin olive oil
1 Tablespoon fresh lime juice
1/2 teaspoon red wine vinegar
1/4 teaspoon ground cumin
1/2 of a large red bell pepper, seeded, diced
1/2 cup frozen corn kernels, thawed -- if you have really nice fresh sweet corn in your parts, use the fresh corn straight off of the cob!
1 can black beans, drained and rinsed
1-3 tablespoons pickled jalepeno slices, chopped (to taste)
you can add 1-2 tablespoons of fresh cilantro, chopped, if you desire. I think cilantro tastes like soap so I leave it out.

Basically, mix the oil, lime, cumin and vinegar in a bowl with a whisk and set aside.

Add the rest of the ingredients together, mixing gently, add the dressing and mix to coat.

It's best if you chill it for at least 30 minutes, or longer.

I serve it with grilled chicken, but it's good by itself, too.
Tanner

Ukrainian Apple Cake - author is Ken Gregg

UKRANIAN APPLE CAKE

3 c. sugar
3 heaping Tbsp. butter
3 eggs, beaten
3 c. flour
3 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 1/2 tsp. nutmeg
1/2 c. chopped nuts
5 c. thinly sliced apples

Sift flour, baking powder, baking soda, salt, cinnamon
and nutmeg together. Cream butter. Add sugar gradually and
cream together. Add beaten eggs and beat until well blended.
Add dry ingredients; mix well. Add apples and beat until
pasty. (The batter will be very thick, but not dry.) Fold in
nuts. Bake in a greased 9 x 13-inch pan at 375 degrees for 1 hour

This cake is delicious as is but I drizzle a runny vanilla icing over it while warm.