CHEDDAR HASH
Many of us have friends or family who come to town unexpectedly or are lucky enough to have unexpected reasons to celebrate from time to time. For those occasions, hereâs a tasty supper that can make even an average day more festive. If you go to a good butcher, get him to trim up the tenderloins for you.
Roasted Pork Tenderloins with Escalloped Apples
SERVES 4 TO 6
1 tablespoon grill seasoning , such as McCormickâs Montreal Steak Seasoning
2 teaspoons grated lemon zest
2 tablespoons fresh chopped thyme
2 tablespoons EVOO (extra-virgin olive oil)
2 pork tenderloins (1 package), 1½ to 2 pounds total, trimmed of all silver skin and sinew
3 tablespoons butter
5 Gala, Honey Crisp, or Golden Delicious apples , quartered, cored, and sliced
Salt
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons sugar
Preheat the oven to 425°F.
Combine the grill seasoning, lemon zest, and thyme in a small bowl, then coat the tenderloins with the mixture. Drizzle with the EVOO and rub into both sides of the chops. Place the pork on a rimmed baking sheet and roast for 25 minutes. Let the pork rest for 10 minutes to allow the juices to settle, then slice on an angle.
Melt the butter in a skillet over medium heat. Add the apples and sauté for 12 to 15 minutes, until very tender. Season with a pinch of salt, then sprinkle the flour over the apples and toss to combine. Squeeze the lemon juice over the apples and sweeten with the sugar.
Arrange the apples over the pork to serve.
Sautéed Mini Vegetable Medley
SERVES 4 TO 4
1 pound assorted mini pattypan and/or baby zucchini squash
3 tablespoons EVOO (extra-virgin olive oil)
1 cup frozen pearl onions
1 pint cherry tomatoes
Salt and pepper
3 to 4 tablespoons chopped fresh dill
A handful of fresh flat-leaf parsley , chopped
Halve the squash. Heat the EVOO in a large skillet over medium-high heat. Sauté the squash for 5 minutes, then add the onions and tomatoes, season the vegetables with salt and pepper, and cook for 5 to 7 minutes until the tomatoes begin to burst and the onions are heated through. Toss the herbs with the vegetables and transfer to a serving dish.
Cheesy Potato and Sharp Cheddar Hash
SERVES 4 TO 4
2 tablespoons EVOO (extra-virgin olive oil)
2 tablespoons butter
1 large onion , chopped
5 cups frozen hash brown potatoes
Salt and pepper
Freshly grated nutmeg
1 cup crumbled or grated extra-sharp white cheddar cheese
Heat the EVOO and butter in a large skillet over medium-high heat. Add the onions and cook for 2 to 3 minutes, until they begin to soften. Add the potatoes, season with salt and pepper, and cook for 20 minutes, turning occasionally, until the potatoes are brown and crispy. Season with nutmeg to taste and add the cheese. Turn the mixture with a spatula to melt the crumbles and crisp the cheese a bit, 1 minute. Transfer to a serving dish.
TRAVEL FOOD DIARY: LISBON, PORTUGAL
PORK IN THE ALENTEJO STYLE WITH CHORIZO AND MUSSELS
This dish was actually served to a friend of mine at a tiny restaurant on a small graffiti-covered side street of Lisbon. (I ordered the cod cakes.) The restaurant had no sign; it didnât need one. The cluster of hungry locals waiting for tables outside was sign enough that the food would be traditional and âmade right.â Thanks to Chris for letting me taste his dinner four or five times so I could get it right, too.
SERVES 4
2 pork tenderloins , 1½ to 2 pounds total
Salt and pepper
2 tablespoons EVOO (extra-virgin olive oil)
1 rounded teaspoon sweet paprika
1 â 3 pound chorizo , casings removed, chopped
2 carrots , peeled and chopped
1 onion , chopped
4 garlic cloves , chopped
½ cup dry white wine
1 cup chicken stock
24 mussels , scrubbed well
2 to 3 tablespoons chopped fresh cilantro
Crusty bread , for mopping
Trim the pork of all connective tissue and cut it into ½-inch-thick slices. Season the pork with salt and pepper.
Heat
Many of us have friends or family who come to town unexpectedly or are lucky enough to have unexpected reasons to celebrate from time to time. For those occasions, hereâs a tasty supper that can make even an average day more festive. If you go to a good butcher, get him to trim up the tenderloins for you.
Roasted Pork Tenderloins with Escalloped Apples
SERVES 4 TO 6
1 tablespoon grill seasoning , such as McCormickâs Montreal Steak Seasoning
2 teaspoons grated lemon zest
2 tablespoons fresh chopped thyme
2 tablespoons EVOO (extra-virgin olive oil)
2 pork tenderloins (1 package), 1½ to 2 pounds total, trimmed of all silver skin and sinew
3 tablespoons butter
5 Gala, Honey Crisp, or Golden Delicious apples , quartered, cored, and sliced
Salt
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons sugar
Preheat the oven to 425°F.
Combine the grill seasoning, lemon zest, and thyme in a small bowl, then coat the tenderloins with the mixture. Drizzle with the EVOO and rub into both sides of the chops. Place the pork on a rimmed baking sheet and roast for 25 minutes. Let the pork rest for 10 minutes to allow the juices to settle, then slice on an angle.
Melt the butter in a skillet over medium heat. Add the apples and sauté for 12 to 15 minutes, until very tender. Season with a pinch of salt, then sprinkle the flour over the apples and toss to combine. Squeeze the lemon juice over the apples and sweeten with the sugar.
Arrange the apples over the pork to serve.
Sautéed Mini Vegetable Medley
SERVES 4 TO 4
1 pound assorted mini pattypan and/or baby zucchini squash
3 tablespoons EVOO (extra-virgin olive oil)
1 cup frozen pearl onions
1 pint cherry tomatoes
Salt and pepper
3 to 4 tablespoons chopped fresh dill
A handful of fresh flat-leaf parsley , chopped
Halve the squash. Heat the EVOO in a large skillet over medium-high heat. Sauté the squash for 5 minutes, then add the onions and tomatoes, season the vegetables with salt and pepper, and cook for 5 to 7 minutes until the tomatoes begin to burst and the onions are heated through. Toss the herbs with the vegetables and transfer to a serving dish.
Cheesy Potato and Sharp Cheddar Hash
SERVES 4 TO 4
2 tablespoons EVOO (extra-virgin olive oil)
2 tablespoons butter
1 large onion , chopped
5 cups frozen hash brown potatoes
Salt and pepper
Freshly grated nutmeg
1 cup crumbled or grated extra-sharp white cheddar cheese
Heat the EVOO and butter in a large skillet over medium-high heat. Add the onions and cook for 2 to 3 minutes, until they begin to soften. Add the potatoes, season with salt and pepper, and cook for 20 minutes, turning occasionally, until the potatoes are brown and crispy. Season with nutmeg to taste and add the cheese. Turn the mixture with a spatula to melt the crumbles and crisp the cheese a bit, 1 minute. Transfer to a serving dish.
TRAVEL FOOD DIARY: LISBON, PORTUGAL
PORK IN THE ALENTEJO STYLE WITH CHORIZO AND MUSSELS
This dish was actually served to a friend of mine at a tiny restaurant on a small graffiti-covered side street of Lisbon. (I ordered the cod cakes.) The restaurant had no sign; it didnât need one. The cluster of hungry locals waiting for tables outside was sign enough that the food would be traditional and âmade right.â Thanks to Chris for letting me taste his dinner four or five times so I could get it right, too.
SERVES 4
2 pork tenderloins , 1½ to 2 pounds total
Salt and pepper
2 tablespoons EVOO (extra-virgin olive oil)
1 rounded teaspoon sweet paprika
1 â 3 pound chorizo , casings removed, chopped
2 carrots , peeled and chopped
1 onion , chopped
4 garlic cloves , chopped
½ cup dry white wine
1 cup chicken stock
24 mussels , scrubbed well
2 to 3 tablespoons chopped fresh cilantro
Crusty bread , for mopping
Trim the pork of all connective tissue and cut it into ½-inch-thick slices. Season the pork with salt and pepper.
Heat
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