63: Braised Thyme-Crusted Pork Loin / Red Bell Pepper, Fennel & Leeks / Fuji Apple Cider Reduction

Pork: The Other White Meat. I love cooking pork because it has versatility like chicken but tastes better.  Fennel and leeks are stapes in my kitchen, and my fridge is stocked with different bell peppers at the moment because they were on sale – winning! The only thing I had to pick up for this recipe was the apple, and I was happy to go to the store because it was gorgeous here today.

This recipe could be cooked in the oven, but I chose to do it in one pan. The result is a mildly sweet, definitely tangy dish with a hearty cut of meat. Be sure to get the boneless center cut pork loin instead of just plain old pork chops. The best part of this meal, I think, was the unexpected leftover broth that was magnificent with a crusty artisan baguette. Enjoy La Vielle Ferme White Cotes du Luberon Blanc with this dinner – soft, balanced, and aromatic.

Ingredients and Directions:

2 boneless center cut pork loin

1/2 fennel bulb, julienned
1 large leek, julienned

1 medium Fuji apple, peeled, cored, and sliced in quarters

1/2 cup diced red bell pepper
1 cup chicken stock

2 garlic cloves, peeled and smashed

1/3 stick butter

Olive oil
4 tablespoons fresh thyme, finely chopped
Cider vinegar)
Salt and pepper

 Before you start anything, remove meat from the fridge, so they can come to room temperature – it cooks faster this way. Dredge pork through fresh thyme with healthy amounts of salt and pepper sprinkled over each side of the pork. Heat 2 tablespoons of oil over medium high heat. Sear each filet for 2-3 minutes on each side until golden brown. Remove from pan and set aside.

Add 3 tablespoons of olive oil to a pan over medium heat. Add all of the veggies, plus salt and pepper, and sauté them for a few minutes. Be sure to stir and toss. Now add butter and stir until fully melted. Place apples around the edge of the pan, splash the cider vinegar over them, place pork in the center, and top off with the chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.

Plate and enjoy!

62: Blackened Mahi Mahi / Roasted Pineapple & Mango Salsa

It was one of our typical Washington, DC hot and humid summer days that had our window AC units working overtime to keep the apartment cool. I wanted to make something that would be seasonal and not require too much stove action. I had some mahi filets that needed using, and I instantly thought of blackening them with a fruit salsa. The dish is at once spicy thanks to the spice rub and tangy sweet and savory thanks to salsa mix and the sautéing of the pineapples. We drank Graham Beck Chenin Blanc to wash it all down.

Ingredients and Directions:

2 mahi mahi filets

1/2 cup diced pineapple

1/2 cup diced mango

1/4 cup minced green bell pepper

1/4 cup diced red onion

1/2 cup diced firm ripe tomato, seeded and pulp removed

1-2 limes, juiced

2 tablespoons chopped cilantro

Salt and ground pepper

Paprika

Old Bay seasoning

Olive oil

Fish—Prepare your mahi mahi by creating a blackened rub. Mix together 1 teaspoon of ground pepper, 2 tablespoons of old bay seasoning, and a 1/2 teaspoon of paprika in a measuring cup. Spread the seasoning on a plate, and toss the filets into the spice rub until well covered. Heat a cast iron plate with a thin layer of olive oil over medium high heat. Add filets and turn up heat to high to ensure proper blackening. Cook for 3 minutes per side. It’s normal for the spices to smoke a little bit on the pan, so be sure to use that stove fan if you have it.

Salsa – Sauté pineapple in just a splash of olive oil with a little brown sugar for about 3 minutes. Remove pineapple with a slotted spoon, and mix all the fruit, veggies, and cilantro together in a bowl really well. Add salt and pepper to taste. Refrigerate for 30 minutes to meld flavors. Remove about 10 minutes prior to serving fish.

Plate and enjoy!