Paradise Biryani

Friday, November 30, 2018

Awful food this time. 


Pork Tenderloin in Tomatillo Sauce

Sunday, November 18, 2018

Pork Tenderloin in Tomatillo Sauce

SERVES4 to 6

INGREDIENTS

For the tomatillo sauce:

  • 2 pounds tomatillos, husks removed
  • 2 large jalapenos
  • 1 large onion, cut into wedges
  • 6 to 8 large cloves garlic, peeled
  • Handful of cilantro stems, leaves attached
  • Juice from 1 lime
  • Kosher salt

For the pork:

  • Bacon grease, lard, or vegetable oil, for browning (See Recipe Notes)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon kosher salt
  • 1/2 teaspoon cumin
  • 2 pounds pork tenderloin, cut into cubes
  • 1/4 cup Mexican-style beer
  • Kosher salt and pepper, to taste

To serve:

  • Small corn or flour tortillas
  • Cooked rice
  • Cooked beans
  • Chopped cilantro
  • Lime wedges

INSTRUCTIONS

  1. For the tomatillo sauce, place an oven rack a few inches from the broiler. Place tomatillos, jalapenos, onion wedges, and garlic on a roasting pan and broil for 5-6 minutes until starting to char. Flip all of the ingredients to the other side and broil for another 5-6 minutes, until tomatillos are soft and blackened.
  2. Allow the vegetables to cool for about 20 minutes. Split the jalapenos in half lengthwise and remove the seeds. (If a hotter sauce is desired, reserve some of the seeds to add to the blender.) Transfer the roasted vegetables and their juices to a blender. Blend until the ingredients are pureed but still a little chunky. Add the cilantro, lime juice, and a generous pinch of salt and pulse a few more times. (The sauce can be made up to 3 days in advance.)
  3. For the pork, heat a few tablespoons bacon grease (or oil) in a large Dutch oven or braising dish over medium-high heat until sizzling. 
  4. Meanwhile, combine the flour, salt, and cumin in a large mixing bowl. Add the pork cubes and gently toss to coat. Working in batches, add the pork to the hot grease and cook until browned, about 1 - 2 minutes per side. Remove with a slotted spoon, set aside, and continue with the remaining pork.
  5. Pour the beer into the hot skillet to de-glaze the pan and scrape up any leftover browned bits as the beer bubbles. Return the browned pork cubes to the skillet along with tomatillo sauce. Bring the mixture to a gentle boil; reduce heat and simmer for 15 - 20 minutes to allow flavors to marry. (This dish only gets better with time, so feel free to make a day or two in advance. When reheating, add a glug of chicken stock or water to thin if necessary.)
  6. Serve with warmed tortillas, rice, beans, cilantro, and lime wedges.

RECIPE NOTES

If using bacon grease: in the same Dutch oven or braising dish you will use for the pork, cook 4 pieces of thick-cut bacon at medium heat until the fat is rendered. Remove the bacon and discard or reserve for another use (such as adding to black beans).

Recipe: Pork Tenderloin in Tomatillo Sauce(placeholder)
(Image credit: Apartment Therapy)
(Images: Nealey Dozier

Branzino Fish Recipe

Wednesday, November 7, 2018

Lemon Soy Roasted Branzino

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This Lemon Soy Roasted Branzino is a twist on a dish I had with the family at an Italian restaurant in New York City. We dubbed it, quote: "the best non-Chinese fish dish we've ever had." Trust me, that's high praise. Branzino is a European, or Mediterranean sea bass, and it is often served whole,
Author: 
Recipe type: FIsh and Seafood
Cuisine: Chinese Fusion
Serves: 6 servings
Ingredients
  • 4 tablespoons melted butter
  • 2 tablespoons soy sauce
  • juice and zest of ½ a lemon, plus 1 additional lemon (sliced into 9 rounds)
  • 1 tablespoon chopped parsley, plus more for garnish
  • three 16 oz. whole branzino, scaled, cleaned and gutted
  • salt
  • 3 sprigs thyme
  • 3 tablespoons extra virgin olive oil
Instructions
  1. Preheat the oven to 425 degrees. In a bowl, mix the butter with the soy sauce, juice/zest of ½ a lemon, and 1 tablespoon chopped parsley.
  2. Season the branzino cavities with salt and stuff 3 lemon rounds and a sprig of thyme into each.
  3. In a large, nonstick, ovenproof skillet, heat the olive oil until shimmering. Add the branzino and cook over high heat until the skin is browned and crisp, about 2 minutes per side. You may need to do this in batches. Transfer the fish to a large rimmed baking sheet. Drizzle with the butter mixture, season with more salt to taste and roast for 9 minutes. Finish under the broiler for 1-2 minutes. Keep an eye on it to prevent burning.
  4. Garnish with more chopped parsley and serve!

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Whole Grilled Bass with Olives, Onion, and Artichoke

by 
  • Difficulty: Easy |
  • Total Time: 1 hr |
  • Makes: 4 servings

Grilling a whole fish sounds intimidating, but it's actually easier than grilling fillets, which can fall apart on the grill and be tricky to flip. This sturdy whole fish is simply stuffed with aromatic oregano, thyme, and lemon and topped with a healthy, flavorful chopped "sauce" of grilled olives, onion, and artichokes. Serve some Lemon-Oregano Roasted Potatoes on the side.
Special equipment: You will need a pastry brush for this recipe.
Game plan: If you're using wooden skewers, soak them in water for at least 30 minutes beforehand so they don't burn on the grill.
_This dish was featured as part of our Grilled Toppings That Put Barbecue Sauce to Shame

INGREDIENTS

For the topping:

  • 6 (10-inch) metal or wooden skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)
  • 1 (14-ounce) jar marinated artichoke halves, drained
  • 1 medium red onion, cut into quarters and the layers separated
  • 3/4 cup pitted kalamata olives
  • Vegetable oil, for coating the grill, skewers, and lemon halves
  • 2 medium lemons
  • 1 teaspoon finely chopped fresh oregano leaves
  • 1 teaspoon finely chopped fresh thyme leaves
  • Kosher salt
  • Freshly ground black pepper

For the fish:

  • 1 (2- to 2-1/2-pound) cleaned and gutted whole striped bass, black sea bass, snapper, or barramundi (from a 3- to 3-1/2-pound whole uncleaned fish)
  • Kosher salt
  • Freshly ground black pepper
  • 7 fresh thyme sprigs
  • 5 medium fresh oregano sprigs
  • 1 tablespoon olive oil

INSTRUCTIONS

For the topping:
  1. Heat an outdoor grill to medium high (about 375°F to 425°F).
  2. While the grill is heating, prepare the skewers: Thread an equal number of the artichokes onto 2 skewers. Thread an equal amount of onion onto 2 more skewers, leaving about 1/4 inch of space in between the pieces. Thread an equal number of the olives onto the remaining 2 skewers. Brush the skewers all over with vegetable oil; set aside. Slice the lemons in half, reserving one of the halves for the fish.
  3. When the grill is ready, rub the grill grates with a towel dipped in vegetable oil. Brush the cut sides of the remaining 3 lemon halves with oil. Place the lemons on the grill cut-side down, cover the grill, and cook until grill marks appear and the lemons are slightly softened, about 3 to 4 minutes. Remove to a baking sheet or large dish and set aside.
  4. Place all of the skewers on the grill, cover the grill, and cook, flipping once, until the olives are slightly shriveled and the artichokes have grill marks, about 6 minutes. Continue to cook the onions until they're slightly charred and softened, about 3 minutes more. Transfer to the baking sheet or large dish with the lemon halves and let cool slightly.
  5. When cool enough to handle, remove all of the olives, artichokes, and onions from the skewers, cut into medium dice, and transfer to a medium bowl. Squeeze the juice from 2 of the grilled lemon halves over the vegetables, add the oregano and thyme, and stir to combine. Taste and season with salt and pepper as needed.
  6. Cut the remaining grilled lemon half into 4 pieces. Place the vegetable topping and the lemon pieces in a warm spot or cover with foil. Reduce the grill heat to medium (about 350°F to 400°F), and prepare the fish.
For the fish:
  1. Thinly slice the reserved, ungrilled lemon half. Rinse the inside and outside of the fish in cold water and pat dry with paper towels. Generously season the inside of the fish with salt and pepper. Stuff the thyme and oregano sprigs and lemon slices inside. Rub the outside of the fish with the olive oil and season with salt and pepper.
  2. Rub the grill grates again with vegetable oil. Place the fish on the grill and cover the grill. Cook until the bottom half of the fish is opaque all the way through and the bottom skin is crispy, about 9 minutes. Using a pair of tongs to hold the fish closed, carefully flip the fish over using a flat spatula and cook until the second half is opaque all the way through and the skin is crispy, about 9 minutes more. Remove to a large serving dish and serve with the reserved topping and grilled lemon pieces.

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