Chili Rubbed Pork Tenderloin with Spicy Orange Vinaigrette

I don’t cook pork tenderloin very often.
I love a bone in pork chop.
Something to hold onto.
Know what I mean?
Pork tenderloin always seemed to me to be a bit…I don’t know…light.
Boring, maybe?
It just wasn’t my “go to” pork for dinner thing.

However, I’ll go to it for this fabulous meal any time.
Bobby Flay’s way too cool rub . …lime juice and ancho chili powder and spicy hot Spanish paprika…makes you think it would be too spicy, right?

Wrong…it’s perfect.

And then the spicy orange vinaigrette to drizzle over the top when you serve it. Orange juice reduced to a sweet syrup and blended with sherry vinegar and more ancho.

And leftovers make a killer chef’s salad for lunch.

Nothing boring about that!!

Chili Rubbed Pork Tenderloin with Spicy Orange Vinaigrette
Adapted from Bobby Flay's From My Kitchen to Your Table

¼ cup ancho chili powder
¼ cup hot Spanish paprika
Coarse salt and freshly ground black pepper
¼ cup fresh lime juice
½ cup extra virgin olive oil

Mix in blender and pour over two pork tenderloins. Let sit for at least an hour. Remove from marinade and season to taste with salt and pepper. Grill until medium rare to medium, 10-12 minutes turning and basting with marinade. *

2 cups freshly squeezed orange juice
1 tsp ancho chile powder
¼ cup aged sherry vinegar
Salt and freshly ground black pepper
½ cup extra virgin olive oil

Heat the orange juice over medium high stirring often. It will thicken and reduce down to about a ¼ cup.
Put ancho chili powder, sherry vinegar and salt and pepper in blender and slowly add the olive oil and let blend.

Serve over the sliced pork tenderloin. Lots of fresh cilantro for garnish.
Serves 3 generously

* I have preheated the oven to 450, heated a cast iron skillet and filmed it with olive oil and seared the tenderloins on all sides. Then popped in the oven and let cook until done, takes about 20 minutes. Works great when you forget to buy gas for the grill!

Chili Rubbed Pork Tenderloin with Spicy Orange Vinaigrette

Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce

I think I’ve been in the cooking doldrums.

You know what that’s like. Total lack of inspiration.

That doesn’t mean that I’ve got nothing to turn to in the fridge to get inspired.

It just means that when I look in there nothing inspires me.

Until I saw… the crabmeat.

I want crab salad. I don’t want a mayonnaisy thing.

But I want tons of flavor. And you know, I wouldn’t mind a bit of the Latin influence going on either.

Did you know there are tons of crab salad recipes in the world but none like this.

Spicy and decadent at the same time.

And fast. I was surprised how easily this came together.

In less than an hour.

Inspired eating in less than an hour.

Who knew?

Bobby. Of course.

Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce Adapted from a recipe in From My Kitchen to Your Table by Bobby Flay

Black Beans:
2 cans black beans, rinsed and drained
A good shake of ancho chile powder
A couple of swirls extra virgin olive oil
3 tbsp Citrus Vinaigrette

Combine and season with coarse salt and freshly ground black pepper.

Citrus Vinaigrette:
¼ cup fresh orange juice
¼ cup fresh lemon juice
¼ cup fresh lime juice
A couple of leaves of fresh basil, cut into chiffonade
1 tbsp finely chopped red onion
2 cups extra virgin olive oil

Combine juices, basil and onion in blender and blend til smooth. Keep motor running and add olive oil in thin stream and blend til emulsified. Season to taste with coarse salt and freshly ground black pepper.
May be refrigerated up to one day. Use on grilled fish. It’s faboo.

Roasted Red Pepper Sauce:
4 good sized roasted red peppers (I had them in a jar and went for it. Too hot to cook)
¼ medium red onion, coarsely chopped
1 canned chipotle pepper
6 tbsp fresh lime juice
1-½ cup extra virgin olive oil

Combine peppers, onion , chipotle and lime juice and blend until smooth. Keep the motor running and slowly add the olive oil in thin stream until emulsified. Season to taste with coarse salt and freshly ground black pepper.
Makes about 2 cups.

Crabmeat:
1 pound jumbo lump crabmeat, picked over
2 tbsp Roasted Red Pepper Sauce
1-½ tsp fresh lime juice
A good squirt wild honey
1 tbsp pureed canned chipotle pepper
½ cup chopped fresh cilantro
Coarse salt and freshly ground black pepper

Combine it all and season to taste.
This can be made a day in advance.

Serve with sliced tomatoes and avocados with extra Roasted Red Pepper Sauce on the side.

Serves 4.

Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce

Black Bean Salad with Cumin and Mint Vinaigrette

Easy.

Versatile.

Tasty.

Gets better if stands overnight.

Can eat rolled up in a flour tortilla, as a base for nachos, underneath a piece of spicy grilled chicken.

Can eat topped with grilled shrimp and a splat of guacamole.

Can eat while standing in front of refrigerator with spoon.

Your choice.

Black Bean Salad with Cumin and Mint Vinaigrette
Adapted from The Greens Cookbook by Deborah Madison

2 15 ounce cans black beans, rinsed and drained
½ cup each diced yellow, green and red peppers
1 small red onion, cut into small squares and soaked in ice water for 10 minutes
2 stalks celery, diced
½ tsp dried thyme
½ tsp dried Mexican oregano
Coarse salt and freshly ground black pepper
Chopped fresh cilantro*
Diced avocado*

Combine in bowl. Add vinaigrette and fold together. Taste and correct the seasoning.

*add these right before serving.

Cumin and Mint Vinaigrette

1 tbsp orange juice
1 tbsp grated lemon peel
1 tbsp sherry vinegar
1 tbsp garlic confit or 2 fat garlic cloves, smashed and finely minced
Salt and freshly ground black pepper to taste
½ tsp cumin seeds
1/2 tsp coriander seeds
¼ tsp hot smoked Spanish paprika
6 tbsp extra virgin olive oil
Chopped fresh mint leaves (about a tbsp)
Chopped fresh cilantro (about a tbsp)
1 small jalapeno pepper, seeded and minced

Combine juice, peel vinegar, salt and garlic in bowl. Put cumin and coriander seeds in mortar and pestle or grind in spice grinder. Add with paprika to combined ingredients. Whisk in the oil. Taste and adjust seasoning and add the jalapeno and fresh herbs.
Serves 4.

Black Bean Salad with Cumin and Mint Vinaigrette

Grilled Chicken with Avocado Tomatillo Salsa

I’ve discussed the well stocked kitchen.

Having jars of wonderful things in your fridge ready at a moments notice to make a fast meal.
Makes life so easy.


Here‘s a typical evening at the Red Brick Ranchero.

Come home from work.

Thaw chicken thighs.

Walk 45 minutes. Come in and find that Costco has called and your new specs are ready. Which is a good thing because you can’t see to cook.

Go pick up glasses.

Come home.

See that precious dog has taken cat food bowl and torn it up because she wanted to go to with you or she wanted the cat food.

Note to self, take dog with you when you go to Costco.

Grab Roasted Pepper Vinaigrette (something you made last week and was so wonderful you know it will rock on the chicken) out of fridge and marinate chicken thighs for thirty minutes.

Start National Treasure 2 on DVD player.

Start grill.

Pause movie.

Chop avocado, tomatillos, squeeze lime, pick cilantro. Start movie. Pause movie.

Grill chicken. Start movie.

Grab lettuce. Pause movie. Bring chicken in.

Chicken on lettuce, drizzle a bit of vinaigrette over chicken. Top with avocado tomatillo salsa.

Light candles. Eat.

Start movie… at the beginning.

Every night should be so easy.

Grilled Chicken with Avocado Tomatillo Salsa
Avocado Tomatillo Salsa
Adapted from Bobby Flay Boy Meets Grill

1 avocado, peeled, pitted, chopped
2 tomatillos, peeled, washed so they’re not sticky, chopped,
Red onion…take a knife and slice paper thin..about 4 small slices and chop.
1/3 cup cilantro, torn
1 lime, squeezed
Coarse salt and freshly ground black pepper to taste.

Mix well. Makes about 1-½ cups.

4 boneless chicken thighs, marinated in ½ cup Roasted Pepper Vinaigrette. Season with coarse salt and freshly ground black pepper

Grill til done, takes about 4 minutes per side.

Red leaf lettuce, a couple of pieces per plate.
Put chicken on top of lettuce, a drizzle of the vinaigrette and top with the salsa.

Serves 3 generously.

Grilled Chicken with Avocado Tomatillo Salsa

Lentil Salad with Fresh Mint, Roasted Peppers and Feta Cheese

Well, I’ve done over 100 posts on Feeding Groom and, like so many others that have posted recently, the welcome and the new friends have made such an impact on our lives here at the Red Brick Ranchero.

So has the food.

Groom has now joined the ranks of the medicated for high cholesterol. Is it my fault? Did I pick the wrong foods? I would say no. Well, maybe.

At any rate, in an effort to curb the cholesterol that is running rampant around here, the eating habits and menu choices have undergone a rather drastic change. Red meat is no longer the go-to meal. I’m sure the beef and lamb population is growing by leaps and bounds and pigs are breathing a sigh of relief. Shrimp will become less of an option.

Moderation is the new key to life here, so these foods won’t totally disappear.

They’ll just spend quality time with us.

Here’s a great recipe for Lentil Salad with Fresh Mint, Roasted Peppers and Feta Cheese with is perfect with a beautiful piece of Grilled Steelhead Trout or salmon on top.

Very French, this is.

Very good for you too!

Lentil Salad with Fresh Mint, Roasted Peppers and Feta Cheese
Adapted from The Greens Cookbook by Deborah Madison

1-½ cups small French lentils,
2 medium carrots, peeled and diced into small squares
½ small Vidalia onion, diced
1 bay leaf
1 clove garlic, finely chopped
Good pinch coarse salt
2 large red bell peppers
1 tbsp fresh chopped mint
4 tbsp chopped mixed herbs..I used cilantro, Italian parsley and thyme
Freshly ground black pepper
Sherry vinegar to taste
8 ounces feta cheese
Extra virgin olive oil for garnish
Lemon Vinaigrette

Rinse the lentils, cover them generously with water and bring to boil with carrot, onion, bay leaf, garlic and salt. Simmer til cooked about 25 minutes. They should be tender and still hold their shape. Drain.

While lentils are cooking, roast the peppers over a flame until evenly charred and put in covered bowl to steam for 20 minutes or so. Then scrape off the charred skins with a knife. Don’t rinse under water. Slit open , remove the seed and cut into squares.

Fold vinaigrette into warm lentils. Add mint, herbs and peppers. Taste and season with freshly ground black pepper and salt if needed. Taste again, and this is a great hint..splash a bit of sherry vinegar on the lentils to brighten the flavors. It really works.
Crumble the feta cheese and gently stir into the lentils.
If you have grilled fish, plate on top of the salad and sprinkle a bit more chopped herbs for garnish.

Lemon Vinaigrette

Juice and peel of one large lemon
¼ tsp smoked sweet Spanish paprika
Pinch cayenne pepper
1 tsp garlic confit
Coarse salt to taste
8 tbsp extra virgin olive oil

Remove two wide strips of peel from the lemon with a vegetable peeler and slice them into narrow slivers. Put 3 tbsp of lemon juice in a bowl with the lemon peel, paprika, cayenne, garlic and salt. Which in the olive oil and adjust seasoning for tartness, adding more lemon juice or oil, whichever is needed.


Salad serves 4.

Lentil Salad with Fresh Mint, Roasted Peppers and Feta Cheese

Grilled Red Snapper with Roasted Pepper Vinaigrette

It has just about reached the point where it is too hot to cook. It’s the second week in June. According to the weather dude here in Nashvegas, this is the hottest June in sixty years. Great. So for sixty years we have been more comfortable than we are today. I’m am not sure I needed to know this.

What this means is that it is too hot to heat up the kitchen by cooking inside. Today is the perfect day to cook everything outside. Stand over a hot fire, sweat, cook and then go inside to air conditioned comfort and enjoy.

This is the perfect recipe for that.

Grilled red snapper with roasted pepper vinaigrette. I know, I know. I’m crazed for vinaigrette.

But vinaigrette and fish are made for each other.

Like June and heat and grilling.


Grilled Red Snapper with Roasted Pepper Vinaigrette
Liberally adapted from a Bobby Flay recipe

One nice sized piece of red snapper to serve two

Season this with a bit of extra virgin olive oil, fresh squeezed lemon juice, coarse salt and freshly ground black pepper. Grill the snapper 4 -5 minutes per side over medium heat. Have the vinaigrette and plate by the grill. Put fish on plate and immediately top with the vinaigrette while the fish is very hot.


Roasted Pepper Vinaigrette

½ orange or yellow bell pepper, roasted til blackened, cooled, peeled then coarsely chopped
1 thin slice red onion, soaked in ice water for 10 minutes and diced
1 tbsp garlic confit
1 tbsp Dijon mustard
1 tbsp sherry vinegar
1 tbsp balsamic vinegar
1 tbsp rice wine vinegar
1 cup extra virgin olive oil
1 tbsp walnut oil
5 fresh basil leaves, chopped
1 tbsp ground ancho chile powder
Coarse salt and freshly ground black pepper

Combine in medium bowl and let sit and think for about an hour before you grill the fish. This makes 2 cups, but this is wonderful on roasted veggies, salads, a spoon.

Grilled Red Snapper with Roasted Pepper Vinaigrette

Shrimp with Walnuts, Avocado and Toasted Cumin Vinaigrette

Looking for something absolutely divine to change your mind about what’s for dinner?

Don’t want to make too much of a mess but have something worthwhile on your dinner plate that will astound and please your fellow eaters?

You might want to try this one.

Rich, creamy avocado, spritely lemon juice, toasted walnuts with a toasted cumin vinaigrette..a hint of garlic in the dressing combined with crunchy celery, radishes and red onion topped with a quick sautéed shrimp spicy with crushed red pepper on top of crisp cold mixed baby greens.

Oh, baby.

Shrimp with Walnuts, Avocado and Toasted Cumin Vinaigrette

1 cup mixed baby greens
¼ cup Toasted Cumin Vinaigrette*
1 avocado, peeled and cut into chunks
½ cup walnuts, coarsely chopped and toasted
½ cup diced celery
½ cup sliced radishes
2 tbsp finely chopped Spanish red onion, soaked in ice water for 10 minutes and drained
12 large shrimp, 21-25s, tail on
A good swirl extra virgin olive oil
A good shake hot crushed pepper flakes
Freshly ground black pepper

Toss a bit of the dressing on the greens place on salad plate.

Heat a bit of olive oil in large skillet over medium high heat. When oil shimmers, add the shrimp and a good shake of the hot crushed pepper flakes and cook quickly until shrimp turn pink.
Season with freshly ground black pepper.

Mix remaining ingredients together in bowl with just enough dressing to lightly coat the ingredients.
Place on top of greens and give it a good grinding of pepper before serving.

Toasted Cumin Vinaigrette
1-½ tbsp cumin seeds, toasted til fragrant and coarsely ground in spice grinder
2/3 cup fruity olive oil
1/3 cup roasted garlic oil
1 large lemon, juiced
Coarse salt and freshly ground black pepper

Whisk together in bowl and let sit while you prep the salad.

Serves 2 generously.

Shrimp with Walnuts, Avocado and Toasted Cumin Vinaigrette

Grilled Steelhead Trout Vinaigrette

Want something simple for supper?

Something you don’t have to think twice about doing? Can do with your eyes closed?

It’s this. Could not be easier.

Could not taste any better.

And it’s good for you.

Eat your fish.


Grilled Steelhead Trout Vinaigrette

2 good sized pieces steelhead trout fillets, skin on
Season with a bit of coarse salt and freshly ground black pepper.
Grill for seven minutes skin side down and flip over and grill for 2 minutes.
These were fat pieces, therefore the longer grilling time.
When you bring the trout in, flip it over and pull the skin off.

Vinaigrette
3 tbsp champagne vinegar
2 tablespoons whole-grain Dijon mustard
1 small shallot, finely chopped
2 tablespoons wild honey
1/2 cup fruity olive oil

Combine in a small jar and shake to combine.

When ready to serve dinner, put a serving of fresh arugula on the plate and top with the grilled trout. Drizzle a couple of tablespoons of the vinaigrette over and serve.

Serves 2.

Grilled Steelhead Trout Vinaigrette

Fennel and Olive Salad with Sherry Vinaigrette

Fennel is so good this time of year.

So sweet.

Just out there looking for the right partner to show it off.

Enter the olive.

Salty and spunky. Full of flavor.

Get these two together in a salad and you have a marriage made in heaven.

Cut fennel into matchstick pieces, mix it with pitted green Picholine and black Nicoise olives and toss with a sweet/garlicky sherry vinaigrette, you have got something here.

Try this with bone in pork chops or chicken, seasoned with lots of freshly ground black pepper and a bit of coarse salt, a squeeze of lemon juice and a sprinkling of ground fennel, grilled to perfection.


Fennel and Olive Salad with Sherry Vinaigrette
Adapted from an old Bon Appetit recipe

6 tbsp extra virgin olive oil
2 tbsp aged sherry vinaigrette
1 tsp garlic confit
½ cup mixed pitted Picholine and Nicoise olives
1 small fennel bulb, sliced into matchsticks
A handful of mixed baby greens

Whisk oil and vinegar together in small bowl. Add garlic confit, squish it against the side of the bowl to smash, and whisk til blended. Season with a bit of coarse salt and freshly ground black pepper.

Put greens, fennel and olives in large bowl. Add enough dressing to lightly coat the salad. Toss well and adjust seasoning.

Serves 3.

Fennel and Olive Salad with Sherry Vinaigrette

Grilled Flank Steak with Arugula, Baby Romaine, Fresh Oregano Vinaigrette and Manchego Cheese

Spring has sprung here at the Red Brick Ranchero!

I’m out in the garden (believe me it’s a stretch to call it that) picking fresh oregano, tarragon, sage and thyme on any given day. The ginger mint and the peppermint are up. The Italian parsley, which has come back for years in the same pot, and the rosemary are rockin’! The grill has been officially cleaned and has been working hard.

It got a great workout last week with this recipe.

Perfectly grilled flank steak marinated for just a bit in splashes of extra virgin olive oil and balsamic vinegar. A sweet spicy fresh oregano vinaigrette tossed with arugula and baby romaine and shavings of Manchego cheese. If you don't have Manchego on hand, of course a bit of Parmesan Reggiano works just fine.

A grand combination and a nod to the new season in one great meal.

Grilled Flank Steak with Arugula, Baby Romaine, Fresh Oregano Vinaigrette and Manchego Cheese

Small flank steak (you know the size you like to buy)

Sprinkle a bit of extra virgin olive oil on both sides of flank steak and season with salt and coarsely ground black pepper. Then sprinkle a bit of balsamic vinegar on both sides and let sit at room temp for about 30 minutes.

Fire up the grill. Grill the flank steak for about 5-7 minutes per side. Let sit for five minutes before you slice so the juices stay in the meat.

Fresh Oregano Vinaigrette (a nod to Bobby Flay…this came from one of his books, but I can’t remember which one!)

¾ cup extra virgin olive oil
¼ cup aged sherry vinegar
2 tbsp honey
¼ cup fresh oregano leaves
Salt and coarsely ground black pepper
1 shallot, chopped

Combine in blender until mixed. Season to taste. Can be stored in the fridge.

Slice the flank steak and arrange on platter. Mix the arugula and baby romaine with a bit of the vinaigrette and put on top of the flank steak. Shave a bit of Manchego over the top and serve.

Serves 2-4, depending on how big your flank steak is.

Leftovers? Stuff a pita pocket and add some avocados and toasted pine nuts.

Grilled Flank Steak with Arugula, Baby Romaine, Fresh Oregano Vinaigrette and Manchego Cheese