Posts tagged ‘meat’

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January 11th, 2013

Clementine Maple Glaze {with Pork Tenderloin}

by Chrissy

Fragrant, zesty, tart and sweet. This glaze has it all.

Last Friday we posted the first of two mandarin recipes. The Satsuma Sunset Cocktail highlighted the Satstuma Mandarin.

Besides the fact that it was a cocktail, it was loaded with complementing, sweet flavors and our friends (the taste-testers) loved it. The vodka was pleasantly masked, which could have been a potential issue if we were really thirsty…

This citrus recipe, highlighting the Clementine Mandarin, is a little more savory side.

I love that this glaze is packed with flavor, full of color, laced with the perfect hint of rosemary and with a subtle maple sweetness. We paired this glaze with a simply seasoned pork tenderloin.

This meal was another hit with our citrus taste-testers. We doubled the recipe that you will find listed below, so with the extra glaze, we served it over roasted carrots and it was to. die. for.

This multi-purpose condiment can be a flavorful way to serve up some vegetables and would also be great paired with chicken and fish.

Results for the citrus showdown:

Overall, our taste-testers leaned more towards the Satsuma Mandarin. The sweet, yet slightly acidic and bold flavors of the Satsuma appealed to the their palates. Although both recipes were equally delicious and the taste of both types of Mandarins were distinct, the Satsuma had slightly more to offer. The citrus showdown that Whole Foods Market hosted, was tons of fun and allowed us to experience some these flavors in a different way that we had before.

Be sure to try comparing these two flavors of Mandarins at home!

 

Clementine Rosemary Glaze

Print Recipe!

Yields about 1/3 cup; Makes enough for 1.5 lbs of pork tenderloin

Ingredients:

1 1/2 cup fresh clementine juice

3 Tbsp grade b maple syrup

1 tsp clementine zest

1 1/2 tsp fresh rosemary, finely chopped

1 1/2 Tbsp butter, salted (or add a small pinch of salt if unsalted)

A pinch cayenne

 

Directions:

For the glaze:

Add all ingredients to a medium sauce pan an over medium-high heat. Cook to reduce by about 2/3 of the initial amount, stirring constantly. It will take about 7-8 minutes; and it is done when the glaze is thickened and a good amount of it sticks to the back of the stirring spoon. Set aside.

Enjoy as a glaze for roasted or steamed vegetables, cooked chicken, fish or pork.

 

For the pork tenderloin:

Prepare pork tenderloin by sprinkling with salt, pepper and about 2 tsps freshly chopped rosemary. Sear on all sides for about 2 minutes on each side and put in the oven at 350 for 10-15 minutes, until cooked through (for Medium temperature, it will be slightly pink in the middle). Let sit for 5 minutes before cutting medallion slices. Spoon desired amount of glaze over top of pork medallions & enjoy.

 

From the Little Yellow Kitchen,

Chrissy

Posted in Appetizer, Dinner, Just for fun, Recipes | 3 Comments »

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August 28th, 2012

Labor Day BBQ: Garlic-Citrus Chicken Marinade

by Chrissy


Labor Day Weekend is just around the corner.

 

Since my family did a trial run this past weekend, full of BBQ goodness, I’ve just been dying to share the loot with all of you!

 

Since this was for a birthday/back to college/newly-weds are moving kind of a gathering, we went all out. We made so many tasty BBQ essentials that I’ll need two make this post a two-parter.

 

Truth be told, I had to have two large heavy-duty paper plates in order to get a taste of everything.

No judegments there, I hope.

I also learned that day that I am a natural born competitive/marathon eater. There is no other explanation for how much food I was able to put down in under 10 minutes, flat. And then go swimming after.

I won’t disclose the details of my 5 hour stomachache from that smart decision.

For part 1 of the Labor day BBQ series, I’d like to share a simple, but flavorful chicken marinade. You can easily throw this together in a couple of minutes.

 

Be forewarned though, that marinated meat is usually best when prepped a full day ahead, so that they have plenty of time to bask in the seasoning and the glory.

 

Sure, you can make this the same day as you plan to cook the meat, but why only let them marinate for a couple hours when they have so much more flavor potential? You are basically responsible for stunting its tastiness, if you cut it short.

 

That’s like letting a kid have coffee at a young age so they end up being a short and stubby grown-up, from caffeine-stunted growth.

Oh wait, the research doesn’t back that up and I’ve been lied to my whole childhood?? Not cool.

While I tend to the scar that one caused me, you should be adding this recipe to your Labor Day Weekend BBQ lineup!

 

 

Here are some other great ideas:

Killer Carne Asada Tacos (using a similar marinade)

Corn on the Cobb with Cilantro-Lime Compound Butter

Lemon & Kale Quinoa Salad

Charcoal Grilled Baby Back Ribs & Cinnamon Spiced Dry Rub

Sweet Herb & Melon Salad

 

Garlic-Citrus Chicken Marinade

Makes 6 large chicken breasts

Ingredients:

1/4 cup olive oil

juice from 2 big lemons

juice from 2 oranges

5 garlic cloves, m inced

1/2 cup cilantro, chopped

Pinch of salt and pepper

6 large chicken breasts

 

Directions:

In a mixing bowl, combine the olive oil, fresh lemon and orange juice, garlic and cilantro and whisk together to help emulsify the mixture.

Sprinkle a small amount of salt and pepper on both sides of the chicken breast and with a fork, poke each side of the chicken breasts, several times; place into a large Ziploc back. Add the marinade to the bag and completely seal the bag, pressing out as much air as you can. Push the contents around to equally distribute the marinade and place in the fridge, laying flat over night. The next day (or after several hours) push the contents around again, flip the bag over and store in fridge for another several hours.

When you are ready to grill them, over a medium-high flame, cook the meat for about 6 minutes on one side and then 4-5 minutes on the other side; timing will depend on your grill, and you can always double check by cutting a slit into the thickest part of the chicken breast, ensuring that there is no pink color, and the juices run clear.

 

From the Little Yellow Kitchen,

Chrissy

Posted in Dinner, Just for fun, Lunch, Recipes, Side Dish | 7 Comments »

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August 15th, 2012

A Tasty Meal from Table 926

by Chrissy

We’re back! Don’t worry, we didn’t forget about you all! Between weddings (no, neither of us), weekend trips, and trying to survive this crazy San Diego heat wave, we’ve been away from the kitchen, but definitely not far from great food!

Last week we had the pleasure to enjoy a chef’s tasting from Table 926. This restaurant is new to the North PB ‘hood, but has certainly made it’s mark! Our neighbor, Pearl, practically ran to our door the second after she was done eating there, just to tell us how much we needed to go there.

The décor, atmosphere, and newly built cozy patio area all make for a prime dinner destination. And Chef Matt Richman really knows how to serve up an impressive menu of food.

Table 926’s menu is made from the freshest ingredients, originating from super local sources. This means that you can count on a flurry of new items and evening specials, to showcase the items that Chef Matt scoops up at the local market.

We started with two fresh and flavorful salads.

The fig salad was accompanied by arugula, feta cheese, and pistachios, served over a thin slice of prosciutto.

The heirloom tomato and yellow watermelon salad was served with creamy cheese, arugula and a hearty drizzle of balsamic reduction to tie the flavors together.

The cauliflower bisque was topped with homemade crispy potato chips and fresh micro greens. These were both great additions to the creamy soup, as they added great texture.

This glorious pile of steamed clams is topped with a rich fennel confit and crispy pancetta, while it sits in a shallow bath of ver jus-butter broth… I had you at pancetta, huh? I have never had steamed clams anything like these before and I have quickly become obsessed.

 

The soft-shell crab slider with a tangy coleslaw and a side of homemade pickles was very unique and fun dish. When is the last time that you had a soft-shell crab slider?! Yea, never.

Pan seared & roasted local grouper was paired with turnip puree and roasted vegetables. We absolutely loved the preparation of the fresh white fish.

Glazed pork cheeks were served with creamy polenta and bitter braised greens, which are all flavors that tie together beautifully. After hours of slow cooking, the pork cheek is super tender and simply falls apart.

Table 926′s version of a Banana Split. Since everything is indeed split-up, I’d say that they took the name, literally.

The caramelized banana is topped with homemade vanilla, strawberry and Nutella-hazelnut ice cream. The various toppings come on the side for personal customization and lots of dessert fun! The toppings include: caramel-pineapple sauce, toasted pistachios, prosecco-marinated cherries, whipped cream, and chocolate ganache. This fun twist on a classic is worth the trip, alone.

While we were surrounded by a relaxing ambiance and knowledgeable servers, we had fun trying these decadent dishes and we thoroughly enjoyed playing with dessert.

You have to check this place out! Normally, that might be too much to ask of you, but since the whole world seems to vacation in San Diego (I have no way to prove that, other than my experience trying to go for a bike ride or run on the boardwalk), I’d say there is a pretty good chance that you could be visiting at one point or another.

Get ready for some awesome LYK recipes coming your way & have a great week!

From the Little Yellow Kitchen,

Chrissy

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