Cocoa Cherry Pork Tenderloin – Based on a True Story

My favorite candy growing up was the chocolate covered cherry. I didn't have them often, but when I did, it was always a special treat. The way that thin, crisp chocolate would break away to reveal the florescent red maraschino cherry suspended in the clear syrup was intoxicating.

I almost never eat them anymore; only on the rare occasion my mother, Pauline, or mother-in-law, Peggy, happen to have some out, usually around the holidays. One such occasion came on my recent trip back to Clifton Springs, NY, and as I enjoyed the sweet treat a strange thought popped into my brain. What about a savory dish that celebrated the same basic flavors?

I remembered seeing Alton Brown use cocoa in a rub for chicken, and since I had a pork tenderloin sitting in the fridge, just a shelf away from a jar of black cherry preserves, I figured, why not?

I really loved how this came out, and while it's obviously an unsweetened version of chocolate being used, the plate definitely had some of the same culinary DNA as my beloved candied cherries. Anyway, that's the odd-but-true story of how this recipe ended up here, and as usual, I hope you give it a try and tell me what you think. Enjoy!

Ingredients:

1-2 pork tenderloins

salt as needed

2 teaspoons vegetable oil

For the rub:

2 tablespoons unsweetened dark cocoa powder

1 tablespoon ancho chili powder

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon ground chipotle

For the sauce:

1/3 cup cherry preserves

1/3 cup white vinegar

big pinch of oregano

View the complete recipe

Stove Top Mac n Cheese Recipe w/ Fried Bologna

Stove Top Macaroni and Cheese... with fried Bologna!

Homemade stove top mac n cheese with fried bologna (or fried hotdogs) and red kool-aid to drink!!! This right here fine folks is what childhood memories are made of!

Or at least my childhood memories! Growing up, I NEVER turned down this meal. I'd even give up a Happy Meal for a bowl of mac n cheese with fried bologna. I mean what kid doesn't like mac and cheese and bologna? I could eat a whole pack of bologna by itself so combining the two was heaven!!

I've been craving this stuff all week and it was just as comforting as it was when I was little. I love foods that bring back those childhood memories. Man, I didn't know just how good I had when I was younger. Not a care in the world.

This recipe is adapted from Alton Browns & Rachel Rays Stove Top Mac n Cheese recipe. My mother use to use that government cheese in the big white box which made it super creamy. You can add Velveeta if you want. I decided not to.

This recipe is so versatile. Follow it closely or follow it loosely. It has great reviews on all of the sites I've seen it posted on.

This Recipe Has Eggs, But You Don't Have To Use Them

This recipe calls for eggs. Some people are a lil nervous to use eggs in fear that it won't cook properly in such a short time. In that case, use pasteurized eggs, egg substitute or just omit the eggs and kick up the milk/cream. You may want to add a lil Velveeta if you think it needs to be creamier. But really a good stove top mac & cheese is simply macaroni, butter, milk/cream, and cheese. It may take a lil light tweaking to get the creaminess just the way you want it.  

Stove Top Mac n Cheese w/ Fried Bologna

INGREDIENTS

2.5 cups elbow macaroni, dry

8 cups of chicken broth or water 
4 tablespoons unsalted butter 
2 eggs 
1/3 cup half & half 

2 Tablespoons heavy cream

2.5 Tablespoons milk or evaporated milkfew dashes of hot sauce (optional)
Fresh black pepper 
10 ounces cheddar cheese, shredded (I like to use a mixture of cheeses and shred it myself since it's creamier)
4-5 pieces of bologna

oil

Watch me make this Stove Top Mac n Cheese w/ Fried Bologna from start to finish

After adding the eggs, cook on low for about 4 minutes. Cheese should be melted.

Popping Off About the Oscars Tonight

Photo by Flickr User TimShoesUntied

I'm finishing up my last day of work here at the South Beach Wine & Food Festival, and fly back to snowy San Francisco tomorrow. This means I will miss the Oscars, which upsets me about as much as missing a dentist appointment, but had I been around I would have done some kind of special Oscar party snack, probably based around popcorn.

So instead you'll have to suffer though this little collection of popcorn-based content from YouTube. The song, "Popcorn," was the first "favorite song" I ever remember having, and below you get to see Will Ferrell dance to it. We also has a spicy popcorn by Pedro Ceja; a Parmesan Popcorn & Chocolate-Covered Cornflakes snack duo from Amy Blogs Chow; and finally, a super-slow-mo of a kernel of popcorn popping, just because. Enjoy!

Will Ferrell Dances to the Popcorn Song

Spicy Popcorn by Pedro Ceja

Amy Blogs Chow: Parmesan Popcorn & Chocolate-Covered Cornflakes

Popcorn Kernel in Slow Motion

Hello From South Beach!

Just wanted to do a quick hello from the 10th Annual South Beach Wine & Food Festival. Today was the first of three days in the Grand Tasting tent, where I'm serving as Chef Ambassador for Tonnino Tuna.

Here I am standing in front of our table just moments before the gates opened and we were three-deep in hungry foodies eager to taste this great tuna. The fish was sampled very simply with "flavor enhancers" in front of each different variety. The consensus was, as I knew it would be, that the tuna was awesome.

Anyway, stay tuned for more foodie fun soon, including a brand new video recipe I shot before I left. Thanks!

Sweet and Sour Pork Tenderloin Medallions – Half the Fat, All the Inauthenticity

Whenever you see those headlines like, "Worst Take-Out Food Choices Ever," on the various websites, you can be sure that sweet and sour pork will be near the top of the list. 

That's because it's usually made from fatty pieces of pork shoulder, cut into cubes, dipped in a thick batter, deep-fried, and finally coated with a super-sugary, thick, starchy sauce.

I'm no shrinking violet around high-calorie food, but classic Chinese-American take-out sweet and sour pork is basically deep-fried, sugar-coated, fatty pork chunks. And yes, once in a while, it's pretty damn awesome (like twice a decade).

For a more reasonable way to enjoy the same basic flavors, I think this pork tenderloin version is a nice alternative. As I say in the video, pork tenderloin is lean, very easy to cook (as long as you can get past those ridiculous fears about slightly pink pork), and the sauce takes about two minutes to prep.

By the way, this is not simply fake Chinese food; it's actually fake, fake Chinese food. The aforementioned death nuggets we call sweet and sour pork are not even remotely close to any kind of authentic sweet and sour preparation in real Chinese cuisine. Or at least that’s what I heard Anthony Bourdain say one time. Now that's research.

Anyway, I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will too. Also, I would suggest tossing in some green onions (the white parts) along with the garlic, and save the green tops to garnish with as I did with the chives. Enjoy!

Sweet and Sour Pork Tenderloin Ingredients:

For the sauce:

1/3 cup ketchup

1/3 cup seasoned rice vinegar

reserved pineapple juice from can

2 tablespoons brown sugar

4 cloves minced garlic

1/4 cup chopped green onions, white parts, optional

2 teaspoons Asian hot chili sauce (sambal or sriracha), or to taste

1/4 cup water or chicken broth to thin sauce

1 teaspoon soy sauce, or to taste

For the pork medallions:

1 pork tenderloin, trimmed, cut, flattened into four medallions

salt and fresh ground black pepper as needed

1 tablespoon vegetable oil

1 teaspoon butter

1 can (8-oz) pineapple chunks, drained, juice reserved

4 cups cooked white rice

2 tablespoon chopped green onion tops or chives to garnish

View the complete recipe

Heading to South Beach to be a Tonnino Tuna Ambassador!

Well, that's one blog title I couldn't have anticipated writing, but that's exactly what's happening tonight as I board a red-eye for Miami. 

As many of you know, I won the Tonnino Tuna Chef Challenge recipe video contest, and one of the prizes was getting to serve as their Chef Ambassador for the year. As part of my duties, I'll be representing them at the 10th Annual South Beach Wine & Food Festival.

Pictured here is an "Upside-Down" Tonnino Jalapeño Tuna Taco Bite that I created to celebrate the event. Recipe cards will be available at the Tonnino booth at the Grand Tasting, but I've posted the written recipe below, just in case you're looking for a cool app for your upcoming Oscars party. Enjoy!

Note: I've finished the sweet and sour pork video, and will be posting that tomorrow, so stay tuned! Also, be sure to follow along with me on Twitter for my bite-by-bite coverage of the #sobewff, as we refer to it in the tweets.

"Upside-Down" Tonnino Jalapeño Tuna Taco Bites

Makes about 24

1 small jicama (about 1 1/2 lbs), peeled

1 jar (6.7-oz) Tonnino Tuna Fillets with Jalapeno in Olive Oil

2 tablespoon diced roasted red pepper, or pimento

1 tablespoon chopped fresh cilantro

1/4 teaspoon ground dried chipotle

1/4 cup crushed corn nuts, or as needed

Using a sharp knife, trim the peeled jicama into a cylindrical shape, about 2-inches in diameter. Using a vegetable slicer, or knife, slice the jicama into about 24 "chips" (about 1/8-inch thick).

Drain the tuna (saving the oil for a salad dressing), and add to a small mixing bowl. Pick out the pieces of jalapeño that came with the tuna, and dice fine. Add back to the bowl. Add the red pepper, cilantro, and chipotle. Mix with a fork until combined. Divide the tuna mixture onto the jicama chips, and top with the crushed corn nuts.

Coming Soon: Pork Tenderloin Times Two

I'm getting things ready for my flight to Miami tomorrow, where I'll be attending the South Beach Wine & Food Festival. I'll have much more on that tomorrow, but the good news is I'm almost done editing a couple terrific new video recipes. One features my much lighter take on sweet and sour pork, and the other a very sexy concoction inspired by, believe it or not, chocolate covered cherries. Stay tuned!

Vegetable Garden Spaghetti Made With Spaghetti Squash



Spaghetti Squash Topped with Vegetable Spaghetti Sauce



Fresh, Vegetable Garden Spaghetti (Squash)

Ok all you low carb eaters, this one is for you! Vegetable Garden Spaghetti!!

I've been eating a lot of salad lately, trying to get in those healthy veggies and lose my muffin top but was in the mood from some hot and comforting. Spaghetti squash to the rescue!!

Spaghetti Squash Looks Like Spaghetti, Hence The Name!

I call this Vegetable Garden Spaghetti because this dish is 100% vegetables and all of the ingredients can come right from the garden.

The spaghetti sauce is loaded with fresh veggies like peppers, spinach, onions, carrots, zucchini...really you can add whatever veggies you like. For the pasta, I'm using none other but spaghetti squash. If you have never had spaghetti squash then you are gonna love it, this is coming from someone who is not a real big fan off squash.

Spaghetti squash can be eaten plain, drizzled with olive oil and spices, tossed with sauces or even sweetened for a dessert.

It's a a good feeling when you can get full off of a hot meal and know that it was completely healthy.

Watch me make this  Vegetable Garden Spaghetti Squash recipe from start to finish!

Ingredients:

1 spaghetti squash
1 cup of water
1 jar spaghetti sauce (I use Prego ChunkyGarden)
1 cup baby spinach leaves, chopped
1/2 green bell pepper
1 carrot or several sweet baby carrot, shredded
1/2 zucchini, chopped
1/2 c. frozen peas
1/2 Tablespoon parsley
1/2 Tablespoon oregano

*note* you can use any kind of veggies you want.  I just added what I had in my refrigerator.

You can also cook spaghetti squash in the microwave if you are in a rush. Cook time will depend on how large your squash is.

I sometimes like to add smoked turkey dinner sausage & parmesan cheese to this. Sooo good and filling! Let your imagination be the limit and if you come up with a really tasty spaghetti squash dish LET ME KNOW!!! : )

Apple Jicama Coleslaw – Don't Believe Everything You Read in the Produce Aisle

This crispy, crunchy, and extremely refreshing coleslaw recipe features a very under-utilized vegetable found in almost every large American grocery store's produce section – I'm talking about jicama.

In fact, there's a good chance you've never had it, which is a shame. The flavor is very mild, and subtly sweet. It's just perfect for raw salads like this coleslaw, and blends wonderfully with the tart apple and crunchy cabbage.One problem with jicama is how it's marketed. As you'll see in the video, the label described it as, "a Mexican potato," which is just a terrible comparison. If you want to make something sound unappetizing to an American, have them think they are going to be eating something that's like a raw potato. Yum.

Jicama does have a similar texture to a raw potato, but that's where that comparison ends. It is a little starchy, but pleasantly so, and each bite produces a mini explosion of juicy goodness. So, don't be afraid! I hope you buy some jicama on your next trip to the market, and give this easy side dish recipe a try soon. Enjoy!




Apple Jicama Coleslaw Ingredients:
1/2 small green cabbage, sliced into 1/4-inch strips
1/2 jicama, sliced into 1/4-inch strips on a vegetable slicer
1 large Fuji apple, sliced into 1/4-inch strips on a vegetable slicer
For the dressing:
1/4 cup pineapple juice
1/2 cup mayonnaise
1 tsp sugar
hot sauce to taste
salt to taste
1/3 cup crushed corn nuts

View the complete recipe

Follow Me, Foodie, Over to Follow Me Foodie

During the video panel discussion I participated in at the 2010 Foodbuzz Blogger Festival, I offered to showcase videos created by any of the young, budding video bloggers in attendance. One such blogger is the lovely and talented, Mijune, from Follow Me Foodie.

Of course when I made my offer, I should have been clearer that I didn't really want videos whose quality and production value were better than mine, but it's too late now. A promise is a promise. Here are Mijune's first two videos – an introduction to her new format, and a review of YEW Restaurant & Bar at The Four Seasons Hotel in Vancouver, BC.

By the way, the second video illustrates why I could never do video reviews. Once you feed me, any semblance of journalistic integrity dissolves like a pinch of salt in a free bowl of soup. Enjoy!

Shrimp Cooked on Himalayan Pink Salt – I Sherpa Hope You Like It!

I've always wanted to cook something on Himalayan pink salt, but I just can't for the life of me tell you why. I knew that flavor-wise there couldn’t be any real difference between cooking on pink salt, and simply seasoning with it, but that didn’t seem to matter.

Just the idea of cooking on what's basically a slab of crystal, appealed to some indefinable internal force inside of me. Having said that, I still reserve the right to continue to mock those people that wear crystals for their healing properties, because that's just nuts.

Anyway, back to these shrimp. As I summarize in the video: it was fun, I'm glad I did it, but I don't think I would do it again, unless it was for some showy, interactive first course.

There's no doubt letting your guests cook their own shrimp on hot, pink salt would definitely be a neat way to start off a dinner party.

Above and beyond the Himalayan pink salt experiment, the ultra-simple shrimp preparation seen here can be easily adapted to your trusty non-crystal saute pan.

You'll be pleasantly surprised how good seared shrimp are with nothing more than a pinch of cumin and cayenne. Just don’t forget the salt! Enjoy.

Note: After you cook on it, the salt block can be scraped clean, rinsed off (even though they said not to), and wiped dry. It's a completely antiseptic surface and can be reused as many times as possible.



Ingredients:
1 pound large shrimp
1 teaspoon grapeseed oil
1/4 teaspoon cumin
1/4 teaspoon cayenne
salt to taste if using conventional cooking methods

A Chip Off the Old Pink Block

Tomorrow, I hope to have a new video up where I cook on a hot slab of pink Himalayan salt. I've been wanting to try this for a while, and finally found a nice piece of this sexy salt in a neighborhood grocery store. Will it work? Will it crack? Will it be too salty, or not salty enough? Will it taste like Yeti? Stay tuned!

Artichoke and Spinach Stuffed Shells - A Lesson in Leftovers

I love cooking with leftovers, and this artichoke and spinach stuffed shells recipe is a perfect example of why. There's something very satisfying about turning a dish of tired leftovers into a vibrant new creation. It's also great exercise for your cooking muscles, which should never be confused with your following-a-recipe muscles.

When you follow a recipe, you're tying to manipulate food into something fabulous that fits some beautifully idyllic description, or looks like some photoshop'd picture in a cookbook. When you're cooking with leftovers, you don't have as lofty of a goal. In fact, your usually just trying to keep something from going straight into the bin.

Much like a sports team that has nothing to lose, and plays great because of their free and easy attitude, the same thing often happens when cooking with leftovers. In fact, if I weren't so jetlagged, I'd come up with some brilliant metaphor for living life with this same approach.

Due to dangerously high quantities of food at our Super Bowl party (by the way, how 'bout dem bones!), I found myself with a significant amount of leftover spinach artichoke dip. I've always enjoyed spinach and ricotta stuffed pasta shells, so I thought I'd see if I could turn this fairly unattractive dish of food into something slightly less unattractive.

As you'll see from the video, I think I succeeded. The would have been too long had I included the making of the béchamel sauce, but we've done that one many times, and you can see that recipe video here. I just made a standard batch of white sauce, and tossed in a handful of grated Gruyere.

Anyway, I hope this video inspires you to take a look around the fridge, and fearlessly, and without any grand expectations, make something into something else. Enjoy!

Technical Note: Do not adjust your monitors! This was filmed at my mom's home on a dark winter's day, so the lighting is not very good. Although, it is kind of fitting for the subject.

Artichoke and Spinach Stuffed Shells Ingredients:
(recommended as a side dish)

3 cups leftover spinach artichoke dip

1 generous cup ricotta cheese
1 egg

salt and fresh ground black pepper to taste

red pepper flakes to taste

juice from one lemon

1 box jumbo shells

1 batch béchamel sauce with 1 cup of grated cheese added to it at the end

1/2 cup grated Parmigiano-Reggiano cheese

Chef John is Flying High

Chef John is currently flying cross-country, back to beautiful San Francisco. In addition to typing in the third person, for no apparent reason, Chef John is plotting a whole bunch of exciting new video recipes. Stay tuned!

Lose My Muffin Top Challenge: DAY 1 of 30

Day 1

My Thoughts: Wow I really get to eat A LOT!!

Total Calorie Intake: 1587

Today was great! I spent all day on the 13th preparing my menu for the week (trying to keep it under 1900 calories) I really enjoyed finding filling foods within my calorie range. I think I went to school for the wrong thing. I so should have been a diet menu planner. I LOVE doing this. I haven't been hungry yet! My energy level is up. I just have an overall good feeling. It's amazing what exercise and an improved diet will do for ya.

Here's my schedule

**WORKOUT: 30 Day Shred 

Drank 8 oz of water

BREAKFAST= 440 Calories

Baked Spinach & Salsa Omelet and Small Fruit Smoothie

This was VERY filling. I use this recipe with these adjustments ( I adjusted the cooking time. Use 2 eggs, 2 T. soy milk, 1 T flour, 2 T. cheddar cheese, 1 cup chopped baby spinach, 2 T. Salsa, salt & pepper.) I sauteed the spinach first. This was so good. My toddler said it was egg lasagna. Next time I'll add some fresh garlic. For the smoothie, I blended 1/2 cup yogurt,  2 T. soymilk, 1/2 frozen fruit.

Drank 8 oz of water 

SNACK:

Strawberries & Cool Whip = 94 calories

I ate 9 strawberries with a 1/4 cup of cool whip. I was so hoping I could find that chocolate cool whip, but this was still a good snack and very filling.

Drank 8 oz of water

LUNCH:

Grilled Turkey Avocado Sandwich, Veggie Chips & Chocolate Chip Cookie=356 calories

I used whole wheat bread, 2 slices of roasted turkey, slice of tomato, couple slices of avocado, spinach and sliced cheese. 1/2 a serving of veggie chips and only 1 soft batch cookie (toddler at the the other one) This lunch was so good, even though I wasn't even hungry.

Drank 8 oz of water

SNACK:

Salt Lime Popcorn = 95 calories

I ate half the bag of  lime & salt popcorn (mini size). So yummy!

Drank 8 oz of water

DINNER= 502 calories

Grilled Chicken, Tomato Pasta Salad, Green Salad

I was pressed for time so I just threw a plain chicken breast on the Foreman, boiled a half box of angel hair fiber pasta and added a can of salt free Italian seasoned chopped tomatoes to it. Along with some salt, pepper, parsley and Parmesan cheese. The side salad had cucumbers, cheese and a couple mists of salad dressing.

Drank 8 oz water

DESSERT

Skinny Cow White Mint Truffle Ice Cream Bar= 100

These were so good and hit the spot.

Drank 8 oz water

***WORKOUT: No More Trouble Zones

Last Minute Valentine's Day Dinner Ideas: Keep it Simple Cupid!

"Cupid's Span" Photo (c) grahamc99

We're not going to judge you, much. Sure, you had weeks to plan a nice dinner for that special someone, but you waited until today to actually figure out what you're going to serve. And, since you don't really know how to cook, you're now panicking wondering what you can possibly pull off without a practice run. Nice going.

Relax, we have you covered. Here are some very sexy main course ideas that can be pulled off by even the most inexperienced cooks and lovers (those two things usually go hand in hand). Just click on the recipe's title, and you'll be swept away to the original post, where the rest will be up to you and cupid.

I want to wish you all a very happy Valentine's Day. Remember, food IS love. Enjoy!

Pistachio Crusted Rack of Lamb

Besides all the great opportunities for double entendres using the word "rack," this is a simple piece of meat to cook. If you're lucky enough to have a Valentine's date that enjoys a nice big piece of red meat, this is a fabulous choice. 

Also, one rack makes two perfectly sized portions, which will work out nicely unless you have some things planned we don't know about. And if you do, please keep them to yourself.

Garlic Ginger Salmon

I use this amazingly simplistic sauce on a piece of grilled salmon in the video, but it will work for any cooking method. If you are comfortable pan searing or broiling a piece of fish, this super sexy sauce will take it (and maybe you) to another place. 

I get so many emails about how much people love this recipe – so you can go forward with confidence. By the way, confidence is a proven aphrodisiac.

Penne Pasta with Spicy Sausage Ragu

This bowl of pasta passion is so easy, so delicious, and so satisfying, you'll forget your trying to make someone fall in love with you. Which is perfect since that always makes it much more likely to happen. 

Be sure to find out if your date likes spicy foods before pulling out the sausage for this recipe. It can also be made with milder, sweet Italian sausage. Another tip: buy and use Parmigiano-Reggiano cheese, to show them you're serious.

Spicy Shrimp and Grits

Shrimp and grits is a very simple recipe, as long as you get all your prep done before you start cooking. The shrimp only take a few minutes to sauté, so you don't have time to run around chopping scallions or juicing lemons. 

Once everything is assembled, this recipe is a snap. You can make the grits a bit ahead, since they stay hot a very long time – [insert your own special Valentine's "they stay hot a very long time" reference here!]

A Bonus Valentine's Day Video from Food Currated!

This gorgeous video is from my very talented friend Liza de Guia, and features Matt and Allison Robicelli, from Robicelli’s Cupcakes in New York City. Be sure to check out the full blog post here! Enjoy!

Lose My Muffin Top In 30 Days

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The Big Reveal Is March 13th!!!!!

Stay Tuned, Join Me, Or Simply Follow Along!

BEFORE

AFTER

Goal: To Get A Flat Tummy (And 6-Pack just to see if I can) 

& Lose 10 pounds

This blog post will be like my journal for the next 30 days!! Here I will record my workout regimen and everything I eat! I'll be listing some healthy recipes on my blog as well.


Even though I started on Feb 13th. I'll start my posting on Feb. 14th since that will be the first full day.

DVD's I'll Be Using: (added more dvd to the line up!)

Cool Sites:
CalorieKing- Tells you how many calories are in foods & serving size
My Calorie Counter- Tells you how many calories you should eat a day (I enter in my goal weight 120 lbs  to see how many calories I should be taking in.)

Daily Calorie Intake For My Goal Weight: 1900

(based on my activity level, age, height etc.)

I am soooooo not a fan of tracking calories and normally I never do, but since I want to do this on a deadline. It helps to know.


OMG I am sooooo behind in this journaling! I've been so busy.

Day 1: Diet & Exercise

Week 1 Review