3000 miles 'til dinner.

Prep time: 10 minutes prep,  2+ hours to marinate

Roasting time:  approx. 40 minutes 

Oven temp:  425 degrees, then reduced to 350

Servings:   2+

♥PANTRY, FRIDGE, MARKET♥♥

1.5# pork tenderloin

Marinade

1/4 C. hoisin sauce

1 t. fish sauce

1 T. soy sauce

2 t. lemon or lime juice

1/2 t. five spice

1 large clove garlic, minced

♥PREP

Rinse/dry tenderloin, then place in a zip lock bag or shallow dish (cover). Mix ingredients for the marinade and pour over the tenderloin, coating completely. Refrigerate for 2 to 48 hours. 

♥ROASTING - 425 degrees

Place a rack over a baking pan (lined with foil for easy clean up). Lift the loin onto the rack, tucking under the thinner end so the piece is as even in thickness as possible. Reserve the marinade.  

*Place the pan on the center rack in the oven and roast for 15 minutes @ 450 degrees.

*Reduce the temp to 350 degrees, baste the loin with the reserved marinade, pour boiling water into the pan (1/4”) and roast for 10 minutes. 

*Baste again and roast for 15 minutes.

*Test the thickest park of the loin with a thermometer for doneness (155 degrees) or cut into the center to check; the pork should barely be pink inside. When done, remove the loin from the oven and let rest 10 minutes before slicing.

SERVING: Serve loin as an entree or snack, dipping in Chinese hot mustard and toasted sesame seeds. Also great in sandwiches such as BANH MI (Vietnamese-style Sandwiches).

 Sides to consider:  SOBA NOODLE SALAD w/ PEANUT DRESSING, HONEYED BUTTERNUT SQUASH with YAMS & APPLES, SAFFRON COCONUT RICE, WILD RICE SALAD with MANGO & TOASTED PECANS ,  SAMOSA SNACKS (veg) or STICKY RICE

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute: 1/4 t. sea salt for fish sauce

*consider adding a few or all to the marinade: 2 t. minced ginger, 1 T. rice wine, 1 T. cooking sherry, 1 t. sesame oil, 1/4 t. red pepper flakes

*substitute: tenderloin of beef and lamb (roast to rare/medium rare) or chicken breast but adjust the roasting time

♥ Helpful Hints♥

*pork tenderloin is cut from the full pork loin, the most tender and lean; in your local super market and Trader Joes, it is found the fresh meat department, usually in sealed clear plastic packages. Loin can also be found in local meat shops. Be sure to purchase  ”unseasoned” loin. 

(MIL post)

These little hor’doeuvres are a tasty surprise….. a little heat from the chipotles and a cool fresh blast from the green onion and cilantro. The recipe was requested by a “fan” who tasted them at a recent party. 

Prep time:  30 minutes

Servings:  4 (3 tartlets each)

♥PANTRY, FRIDGE, MARKET♥♥

12  LITTLE WON TON BASKETS

 Chipotle Filling

1   8ou. package cream cheese, softened

2 T. finely diced green onion, tops included plus extra for garnish

2 T. finely diced cilantro, plus extra for garnish

1/2 to 1 T. finely chopped canned chipotle pepper (or dried that have been soaked)

1/2 t. ground cumin

1/2 t. leaf oregano

1/2 t. sea salt

1/2 t. ground black pepper

1 T. lemon or lime juice

♥PREP 

With a wooden spoon, stir cheese until it is creamy. Blend in remaining ingredients and adjust seasonings to your taste.

Spoon filling into each basket (half full) and garnish with green onion and cilantro sprig.

NOTE: Serve within one hour or basket will begin to soften and lose it’s crispness.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute:  low fat cream cheese or a combo of cream cheese and ricotta

*consider: add 1 T. finely chopped sun-dried tomatoes and or olives of choice

*substitute: 1 t. ground chipotle pepper powder 

♥ Helpful Hints♥

*chipotle peppers are HOT so use caution

*freeze remaining won ton/gyoza skins OR bake all and reserve for another time; they will keep two weeks in a sealed container at room temperature

*freeze remaining chipotles and use as needed

*make the filling up to three days ahead and refrigerate until time to fill the baskets

(MIL Mission)

Crisp little baskets that can be baked days in advance and stored in zip locks or a plastic container. For tasty hor’doeuvres or snacks, fill the baskets before serving with your favorite chicken salad, curried tofu, blue cheese/cream cheese/toasted pecan mix or for a warm treat, create “baby” taco baskets with seasoned taco meat or PULLED PORK, beans, cheese, warm in oven and garnish with salsa & GUACAMOLE with FRIED GARLIC SLIVERS…… you get the idea, and the ideas are endless!

Prep time: 30 minutes

Baking time:  6-10 minutes

Baking temp:  350 degrees, center rack

Servings:   48 baskets

♥PANTRY, FRIDGE, MARKET♥♥

1 pkg won ton skins/wrappers (square) or gyoza skins/wrappers (round)

     *available at Asian markets and most big grocery stores — fresh or frozen

1/2 C. vegetable or light olive oil

Utensils - 

pastry brush

at least one standard size muffin tin or mini cupcake muffin tin

     *baskets will be taller & less wide when made in a mini

♥PREP - preheat oven: 350 degrees

Lay at least 12 of the skins on a flat surface and brush with oil, making sure skin is lightly covered completely with oil. 

(photo: gyoza skin/wrappers)

Press each skin into a muffin cup, gently pressing down and into the corners so there is a flat bottom & sides are pressed against the pan, creating a “ruffle” 

(photo: standard size muffin tin)

♥BAKE

Place muffin tin on center rack and bake for 6 minutes or until golden brown. The baskets brown quickly once they have baked through, so watch carefully. You may need to adjust the baking time, more time rather than less. 

Remove baskets from the tins and set aside to cool.  Continue the process until all shells are baked (pan can be used while still warm)

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitue: egg roll skins/wrappers and cut each into 4 parts; these will be the size of a won ton skin/wrapper. 

♥ Helpful Hints♥

*dessert idea:  fill with lemon curd, custard & berries or RICH CHOCOLATE PUDDING

(MIL post)

Because Paneer is acid-set and does not involve rennet as the coagulation agent, it is a completely lacto-vegetarian cheese.  It is the most common cheese used in South Asian cuisine.   Depending on regional variations, this fresh cheese can be eaten soft with bread, coated and fried in a light batter, kneaded into a dough-like consistency or salted and ripened for a few days. 

         Soft Paneer - see serving suggestions below. 

         Firm Paneer - pressed & sliced into cubes and used in dishes such as curries 

Prep time: 15 minutes

Straining time:  minimum 1 1/2  hours (for soft, spreadable cheese)

Pressing time:  2-3 hours (for firm cheese)

Quantity:   1 C.

♥PANTRY, FRIDGE, MARKET♥♥

8 C.  (1/2 gallon) 2% or whole milk

4 T. fresh lemon juice, strained

♥PREP

In a heavy bottom pot, Bring milk to a full boil, stirring with a wooden spoon as the milk begins to get hot (milk will easily burn). As soon as the milk boils, turn heat to low and stir in the lemon juice. Curds will begin to form immediately. Do not stir again, but gently rock the pot back and forth to allow the curds to form and release the yellow whey. 

Turn off heat and let sit for at least 15 minutes.  Pour into cloth lined colander (muslin, cheesecloth or then dish towel) so that cloth is overlapping. 

When most of the whey has drained, pull cloth up around curds and tie in knot, twisting and squeezing out whey. 

Hang from your faucet or cupboard (bowl below to catch drips) and for at least 1 1/2 hours or until the cheese is as thick as desired. Twist towel to release any excess whey, rinsing outside of towel under cold water. 

Cheese is ready to eat as a soft cheese (the consistency of ricotta) can be pressed for a firm  Paneer as seen in the below photo: 

firm cubed Paneer — knead, shape and press the drained curds into a 1” thick square, wrapping in cloth, and placing under a heavy weight for 2-3 hours. 

SERVING ideas - soft spreadable Paneer

*delicious sprinkled with little sea salt

*add fresh herbs, chopped toasted almonds and or dried fruit

*stir in chopped Calamata olives, sprinkle with cracked pepper and olive oil

*add slivers of fried garlic

*sweet option: stir in a little sugar or honey + lemon zest

 SERVING ideas - firm cubed Paneer

*drizzle with olive oil and fresh herbs

*add to salads

*add to curries (recipe posted soon)

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*sub: white vinegar or strained lime juice for the “acid”

♥ Helpful Hints♥

*curds can hang to drain for up to 10 hours

*cheese will keep in your fridge for 2 weeks

*sub: soft paneer for ricotta

 (MIL MISSION)