From The Flavor Matrix Sweet Pea, Pork and Coconut Tacos

Another delightful dinner from The Flavor Matrix Cookbook!  You start the recipe the day before so you can marinate the pork overnight.  Once again, this is a perfect Sunday or weekend meal to make when you've got some time to linger in the kitchen.  Very much worth it however! Loved it!

Pork 

6 tbsp. soy sauce, 1/4 cup packed light brown sugar, 1/2 head garlic, 2 inch piece fresh ginger, thinly sliced, 2 pounds pork belly or boneless pork shoulder.

Combine the ingredients for pork marinade, and put into a big Ziplock or in Tupperware together with pork and marinate for 24 hours.

Sweet Pea Puree

2 tbsp. unsalted butter, 6 thinly sliced green onions, 1/2 cup coconut milk (the nice thick stuff), 2 1/2 cups grden peas, fresh or frozen, 1 tbsp. chopped mint.

Tacos

The recipe calls for corn tacos, but I prefer the softer variety, Coconut Sambal (recipe below), 1/4 cup grated queso fresco, or your favorite taco cheese, a little red onion for crunch and color.

Coconut Sambal

1 jalapeno chile, seeded and chopped, 1/2 cup coarsely chopped fresh cilantro, 1 tsp. tumeric, juice of 1 lime, 1/2 tsp. light brown sugar, 1 cup grated fresh coconut or thawed, drained frozen.

Combine all of the ingredients in food processor, pulse until finely chopped  Best when fresh, or stor in an airtight container in the fridge for up to 5 days. Makes 1 1/2 cups.

Time to Get Cooking!

Preheat the oven to 400 degrees.  Remove the pork from the marinade and pat dry.  Place the pork into a roasting pan and with a rack and cover tightly with foil.  Roast for 2 1/2 hours, until tender.  The meat should be easily pierced with a fork and pull apart with little effort.

Remove the pan from teh oven and let sit for 30 minutes before uncovering.  If not serving immediately, wrap tightly and refrigerate for up to 7 days.

Make the pea puree:  Melt the butter in a small saute pan over medium heat.  Add the green onion and sautee until tender.  Add a table or two of water if needed to prevent browning.  Add peas (I used frozen and cook until soft), add coconut milk, mint and simmer for 10 minutes.  Turn off and cool down.  Put into a blender until smooth and blended well.  Keep warm until ready to use.

Assemble the tacos:  Heat a broiler, grill, or cast iron pan.  Quickly sear the pork on all sides.  Thinly slice.  Warm the tortillas.  Spread some pea puree on each tortilla.  Top each with slices of pork, the sprinkle with coconut sambal and 1 tsp. queso fresco - and sliced red onion if you like and then serve immediately.  

From The Flavor Matrix Cookbook - Cocoa and Chile-Rubbed Beef

 Cocoa and Chile Rubbed Beef

1 tbsp. unsweetened cocoa powder (see notes below about Dutch Press), 1 tbsp. kosher salt, 2 tsp. ancho chile powder (see notes below about Ancho Chile powder), 1 tsp. sesame seeds, 1 tsp. freshly ground black pepper.

2 lbs. flank steak, 1 tbsp. olive oil

Make the rub:  Combine the cocoa, salt, Ancho Chili Powder, sesame seeds (if using), and pepper in small bowl and mix well.

Season the steak on both sides with the rub and let sit for at least 30 minutes.  You will have some rub left over for your salad but if you can always store in a cool dry place.

Heat up olive oil in large pan over medium high heat and sear the steak on both sides until golden brown, 4 minutes per side for medium-rare. Or heat a grill for direct grilling until hot and cook for 3-4 minutes per side.  Cook more or less if you prefer a different doneness.  Transfer to plate and let rest for at least 10-15 minutes.  Slice into think pieces, cutting against the grain.

Dutch Press Cocoa's flavor has been neutralized and is perfect for baking.  I used cocoa for steak that had not been Dutch Pressed therefore it is more flavorful and intense.

Ancho Chili Powder isn't readily available but smoked Paprika will do.  I bought my Ancho Chili Powder downtown at The Gourmet Warehouse.  You can also order it online.  I made two steaks to compare and noticed the difference.  I'd use Ancho Chili Powder preferably.  

From The Flavor Matrix Cookbook - Sesame Seed and Avocado Salad with Fig Vinegar and Cocoa Chili Rubbed Beef

You can make the salad with or without the steak!  This as you can see is with my steak.  Oh, it was so good!

Skip the Talking Here if You Like

Oh ya, this was seriously divine and delicious.  I made this recipe twice this week, once with regular steaks and then my preference, a flank steak.  I've noticed beef is a little less expensive at the moment, so this meal fits the bill.  The flavors and textures also cover all the bases, creamy, fat, tart, sweet, crunchy, juicy, peppery!  The Flavor Matrix cookbook offers nice unusual food and flavor combos one might not normally think about pairing.  This dish and the other dish I will be posting from The Flavor Matrix are perfect weekend meals such as a Sunday lunch/dinner.  You can also prepare some of it in advance if you like as well.  Though this is not complicated cooking, it does take some time because every ingredient is "trussed up" to add a little more splendor to the dish, ie:  avocado with lime and toasted sesame seeds.  You see, where it might take you 5 minutes to slice up avocados for a salad and toss sesame seeds over it, but here you are taking the time to toast the sesame seeds, drizzle lime over each avocado slice and then roll avocados into toasted sesame seeds.  See what I mean?  It's all in the details baby!  But "enough about me....let's talk about you....what do you think of me?" (from the movie Beaches). 

Salad

2 avocadoes, cut in half, pitted and peeled.  1 lime, Cocoa and Chile Rub (see recipe for this rub in recipe for Cocoa and Chili-Rubbed Beef ), 1/4 cup white sesame seeds, toasted, 4 radishes, trimmed and thinly sliced, 2 cups baby arugula, 2 tbsp. extra-virgin olive oil, Kosher salt, Fig Vinegar (recipe below).

Cut avocado into wedges, 4 pieces per half.  Squeeze a bit of lime juice over the avocado wedges, then season them with the cocoa-chile mixture.  Let the wedges stand for 1 minute.  \

Spread the sesame seeds on a shallow plate.  Dip one cut side of each wedge into the sesame seeds, pressing to make sure they stick.  Set the wedges aside on another plate.

Toss the radishes and arugula with olive oil and salt to taste.  Divide among four plates and top with avocado wedges. Drizzle each plate with fig vinegar.

Fig Vinegar

1/4 cup chopped dried figs

1 cup water

2 cups white wine vinegar (I used Rose wine vinegar)

Combine the figs and water in a small pot.  Bring to a simmer and cook until the pot looks nearly dry.  Add the vinegar and return to a simmer.  Remove the pot from the heat and cover tightly.  Set aside for 30 minutes to infuse.

Mash the figs with a fork, then press the mixture through a fine mesh sieve (Discard the seeds and any remaining pulp).  Transfer vinegar to a glass jar and seal tightly.  Store in a cool, dark place for up to 6 months.  Makes 2 cups.

Spiral Ham with Clove & Cinnamon Maple Glaze

This is for an already cooked ham.  Put the oven to 250 degrees.  Now with a nice sharp knife, cut your ham into thinner slices leaving at least 1/2 inch at the bottom uncut.  With a basting brush, brush the glaze on each piece and pour some more glaze over the ham and pop into the oven for about 1/2 an hour.  Continue basting with any extra glaze.  It is truly divine.

Glaze:  1 cup brown sugar, 1/2 cup orange juice,  1/2 cup maple syrup, 1 tsp. cinnamon, 1 tsp. cloves.

Put the glaze mixture into a pot over medium high heat, breaking up the brown sugar and stir.  Glaze your ham!
 

PEI Bacon Cheddar Pie (From 2008 Succulent Sage Posting)

 

This was a perfect dish to serve for my Easter Brunch. It's impressive looking and tastes as delicious. I was asked for this recipe from many of my guests. It may seem intimidating, but is actually quite easy. You'll need a deeper casserole dish or even a pie plate would be fine.  I've made just a few adjustments from the original recipe, like, no salt!  The bacon I find is salty enough, but adding pepper is perfect.

 

Ingredients 

 Preheat oven to 325 degrees 

1 pound bacon - depending on the size of round casserole dish you are using, you may need more.

4 cups strong cheddar cheese

6 large potatoes, scrubbed clean but left unpeeled, sliced into 1/4 inch rounds

1-2 onions, sliced or diced

1/2 tbsp. garlic powder or 4 cloves garlic, minced

pepper

Line a round casserole dish, springform pan or cake pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the center of the pan and the other end draped over the edge.

When the entire surface of the casserole has been covered with the bacon, sprinkle with pepper, squish the center of the bacon down, then add a layer of sliced potatoes, over lapping to cover the bottom.

(***Special Note Here with this picture.  Do not make a wall around the edges of the casserole dish with potatoes as you see I did here because the pie will not hold it's shape.  Simple layer potatoes vertically as you would say a scallop potato dish.)

Sprinkle with grated cheddar cheese and add slices of onion and some garlic. Add some more pepper and repeat layers until they are slightly above the top of the pan. 

Fold the bacon, one slice at a time up and over the potato mound into the center so it looks kind of like a pinwheel or a pouch. Press down and cover with a lid. Now here's the great part. You bake this pie for 3 hours at 325 degrees. Once it's done, take off the lid and let it cool for a while, then carefully put a plate over the top and turn the pie over onto the plate. It will look so cool. It will be a little greasy too so just sop it up with some paper towels and turn out onto another beautiful plate - surround with orange slices and parsley if you like!. You can reheat later on, or serve room temperature. 

Strawberry and Blackberry Goat Cheese Bruschetta

 

Cut a baguette into 8 pieces

Slice 4 strawberries and cut four blackberries in half. Tear 2 basil leaves into 1/4 pieces.

Top each piece of baguette with 1 tbsp. goat cheese and add basil and diced fruit.

Drizzle each toast with  reduced balsamic.

Simple and delish!

Raspberry Sorbet Champagne Cocktails

 In a champagne glass add a dollop of raspberry sorbet.  Pour champagne over it and top with a raspberry!  The taste is beyond.  You can add a spoon to your drink if you like so you can eat up your sorbet.  Refreshing, lovely, super delicious!

 

Croque Madame Casserole

 

Oh wow, this is not only delicious and succulent, it's an easy dish that's also a show stopper!  It's easy because you can make the mornay sauce in advance.  All you need to do is assemble 4 sandwiches fill with ham, the cheese of your choice (we used Gruyere today), and some Dijon.  Smear some mornay on the bottom of your casserole.  Cut sandwiches rectangularly or regularly as they say, line them up in the casserole, then shmear some more mornay and top with remaining cheese.  Pop into a 375 degree oven and voila!  Bubbling succulence sure to make you say, mmmmm.

Ingredients: 

8 slices of sour dough or any other white bread, 8-12  thin slices of ham, 2 1/2 cups shredded gruyere (1 cup cheese for sauce, the rest divided amongst the sandwiches), 2 tbsp. Dijon, 4 tbsp. butter, 1/4 cup flour, 2 1/2 cups milk, 1/2 tsp. favorite herb mixture like, herbs de Provence, pinch nutmeg, 2 tbsp. grated Parmesan.

Mornay Sauce:  

Over medium heat, melt 4 tbsp. butter into pot, add flour and whisk, then add the milk and whisk more.  Add nutmeg and herbs de Provence.  When the sauce comes to a gentle boil, add 1 cup of cheese.  Whisk away and turn the heat off.  

For the Sandwiches: 

Lay out two pieces of bread at a time.  Add Dijon on one side of bread, then on the other piece of bread add some of the divided up cheese and ham.  Put the Dijon piece of bread over the cheese and ham side and cut in half.  Repeat. 

In a buttered casserole dish, add 1 cup of sauce into the casserole dish.  Add cut assembled sandwiches to fill the casserole.  Top with remaining sauce and cheese.  

Pop into the 375 degree oven for 40 minutes.  

About 5 minutes before you take it out of the oven, crack an egg or few over top of casserole.  Put back into the oven and when you take it out, the eggs should be medium. Bon appetite! 

French Burgers

Oh these are an old favorite and the perfect weeknight meal.  It's also a delicious Friday night meal with a bottle of your favorite wine.  I first found this recipe back in the day in author Edna Staebler's book "Food that Really Schmecks!  I actually had some correspondence from Edna too when I wrote her to ask about one of her recipes.  This French Burger is a popular recipe, as it's also in Julia Child's cookbook "Mastering the Art of French Cooking."

Your Ingredients

1 1/2-2 lb. ground chuck, 3/4 cup finely chopped onions, 2 tbsp. butter, 1 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. thyme, 1 tsp. powdered garlic powder. 2 eggs, 1/2 cup flour spread out on a plate, 1 tbsp. butter, 1 tbsp. olive oil for the pan, 1/2 cup beef broth, 1/2 red wine.

Mix Up Baby

Saute the onions slowly in a pan with the 2 tbsp. butter.  In the meantime, mix up the hamburger, spices, and eggs.  Add the onions when they are nice and soft - including the butter left in the pan. Now make the hamburger into patties the size that you like.  Take each patty and dust both sides in the flour you have on a plate and cook in the pan adding a little more butter or oil if you like.  Cook each side for about 2-3 minutes on medium heat.  Once done, take out of the pan and set aside.  Repeat until all of the hamburgers are cooked.  Once they are, scrape the bits in the pan and add both the beef broth and the red wine.  Allow to reduce.  It thickens with the flour from the burgers - but if you want it a little thicker, take a little broth out of the pan and add to a tbsp. or two of flour in a bowl and mix making a paste.  Add the paste to the pan and whisk until sauce thickens.  Pour over the hamburger patties!  So delicious!

Extra Veggies to Add

Top burgers with succulent sauteed onions, fennel and mushrooms if you like.  You can also serve on a nice piece of garlic bread or simply enjoy with a plate of veggies.

  Enjoy!