I absolutely positively love cilantro, but it turns out a lot of people despise it - to put it mildly. Check out these recent stories on NPR and in the Wall Street Journal.
Anyway, I used my favorite herb in the side dish for last night's simple pork loin. I made Food & Wine's Cilantro-Flecked Corn Fritters. I altered the chili-mint sauce slightly by substituting olive oil and red wine vinegar for the water. I liked the acidity of the vinaigrette with the crispy, hot fritters. These are really easy and really delicious. Highly recommended.
The pork loin really was super simple. I preheated the oven to 350 degrees. After sprinkling the loin with my secret spice mixture (garlic, onion, paprika, salt, pepper, etc.), I seared all sides of it in a cast-iron skillet over medium-high heat. This took about 8 minutes total. I then transferred it to a foil-lined baking sheet and roasted it until my probe thermometer beeped 150 degrees. I rested it for about 10 minutes before slicing.
Last night we were in the mood for French, Indian, and Southern so, rather than being decisive (i.e. boring) and picking one, we cooked - and devoured - all three.
The Menu - Very Herby Cornish Game Hens - Spiced Cauliflower - Smoky Greens
To make the hens, rub with olive oil and sprinkle very liberally with sage, thyme, salt, and pepper. Roast at 375 degrees for at least an hour and a half. An extra 10 or 15 minutes makes them super crispy.
For the cauliflower, saute minced garlic and grated ginger in olive oil in a lidded saute pan or saucier. Add ground cumin, cumin seed, red pepper flake, yellow mustard seed, salt, pepper, and warm in the oil. Add the florets along with some water so the cauliflower steams. Cook until desired doneness.
The greens consisted of escarole, kale, and red Swiss chard though collards, mustard greens, etc., would work just as well. Remove the woody stems and chop the greens roughly. Saute garlic slices in olive oil in a lidded saucier or squat pot. Add all the greens. It looks like a lot, but they really cook down. Sprinkle with salt, pepper, and smoked paprika. Cook until soft.
Tip This weekend I made Gourmet's minestrone recipe. It's filling and warming and just plain good. All you need are olives and some semolina bread with herby ricotta and goat cheese spread. Well, at least that's what I served it with.
Clip (from the cleverest, funniest, smartest show ever)
I've come up with five different ways to make Bloody Marys. Well, in actuality, Virgin Marys. No matter how much I like other vodka cocktail concoctions, I just can't bring myself to liquor up my Virgin Marys. I like them thick, with the full flavor of whatever herbs, spices, and such I've added to them. I don't like the astringency that comes with adding vodka. But that's just me. Feel free to add vodka (or gin or whatever) to any of the following recipes. I'm sure they can take it.
Disclaimer: I don't provide measurements below because I don't know them. Each time I make a Virgin Mary I use the ingredients I've listed, but I finagle with the proportions until it tastes good. This isn't baking. Exactitude not required.
Standard - V8, chilled; get low-sodium so you can control salt content (I prefer V8 to regular tomato juice because it has more flavor) - Worcestershire sauce - Hot sauce; use your favorite; I usually choose one that's low in vinegar, i.e., Cholula as opposed to Tabasco - Horseradish (ground not creamed) - Celery seed - Celery salt, in drink and around rim * Adorn with green olive, pickled onion, and Tomolive (http://www.oldsouth.com/products.asp?id=94&topcat=1)
Mexican - Ingredients above from V8 to horseradish - Cilantro leaves - Cumin (ground not seed) - Ancho salt; mix equal parts ancho chile powder and table salt; put around rim * Adorn with green onion and pickled jalapenos
Italian - Standard ingredients from V8 to celery seed - Basil leaves, chiffonade - Garlic salt, in drink * Adorn with giardiniera
French - Standard ingredients from V8 to celery seed - Tarragon leaves - Fleur de sel, in drink and around rim * Adorn with goat cheese balls and nicoise olives
Greek - Standard ingredients from V8 to celery seed - Oregano leaves - Kosher salt, in drink and around rim * Adorn with feta cubes and kalamata olives
I was a fishmonger in my past life or maybe I grew artichokes. I'm convinced. It explains my present life's fascination with all things food. I cook like it's my job. I eat as if every meal's my last. I've never been one for cooking contests (I leave that to my champion grandparents and Mom) nor eating competitions (damn that overactive gag reflex). I don't have food critic envy nor do I aspire to chefdom. What I have is clinical. Diagnosis: An all-consuming obsession with consumption. Prescription: Know full well.
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