The tea marinated pork really made this dish special. This is a great weeknight summmer meal.
1 c boiling
1/4 c sugar
2 English breakfast tea bags
One 1-pound pork tenderloin,butterflied and flattened
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored 1 red onion, cut through the core into 1/4-inch wedges
3 tbsp olive oil or avocado oil
1/4 c lime juice
2 tbsp minced cilantro
1 diced avocado 1 thinly sliced jalapeño, for serving
In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour or overnight.
Remove the pork from the marinade. Grill the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, until charred, about 4 minutes.
In a small bowl, whisk the lime juice with the minced cilantro and oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with diced avocado, thinly sliced jalapeño and the lime dressing.
This Cauliflower is perfect for those of you watching your carbs – and it tastes wonderful!
4 oz chopped pancetta
1 bag of cauliflower rice
Salt and pepper
2 tbsp ghee or olive oil
1 yellow onion minced
8 oz crimino mushrooms, chopped
1 inch piece ginger, minced
2 tbsp coconut aminos or soy sauce
1 tsp cocnut or rice vinegar
1 tsp fish sauce
8 scallions, sliced thib
1/4 c cilantro, chopped
Cook pancetta in a large pot until crispy, set aside on a paper towel to drain.
Whisk the eggs, cook in a pan with the pancetta drippings over medium heat and fry the egg into a thin omelette. Remove from pan and let cool, then slice into thin strips.
Melt the ghee, add the onions and mushrooms and cook until translucent. Add the cauliflower and ginger and cook over low heat for 5 minutes until tender.
Season with coconut aminos, coconut vinegar and fish sauce. Stir in remaining ingredients and serve.
This soup is so good – perfect for a could rainy night.
1 TBSP olive oil
1 TBSP butter
2 pounds yellow onions, sliced thin
2 tbsp flour
1 bay leaf
1 sprig fresh thyme
Salt and pepper
1/4 c dry sherry
1/4 c white wine
8 c beef stock
1 oz gruyere cheese, grated
1/2 c parmigiano, grated
1/4 c asiago, grated
In a Dutch oven, or large pot, sauté the onions with the oil and butter over medium heat, until the onions are soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, sherry and wine, simmer uncovered for 10 more minutes.
Add the beef stock, salt & pepper to taste, reduce heat. Cover and simmer gently for about 20 minutes.
Preheat oven to 400 degrees. Line a bakin sheet with silicon matin parchment.
Combine cheeses in a small bowl. Place 2 TBSP on the baking sheet and pat to make a 4 inch round. Bake 6 – 8 minutes, set aside to cool.
Laddel soup into a bowl, sprinkle with Gruyere and cheese crisp.
10 oz pancetta, cubed
10 oz potatoes, cubed
1 onion, sloced thin
2 leeks, sliced thin
8 cloved of garlic, sliced thin
10 oz cabbage slided thin
1 quart of chicken stock
Salt and pepper
In a large stock pot, cook pancetta over medium heat until crispy, add potatoes, onions, leek and garlic, stir to coat and cover, stirring occasionally until onions and leeks are softened. Add cabbage and stock and cook for 15 minutes until the potatoes are softened. Season with salt and pepper.