Sunday Nite Dinner » coriander http://sundaynitedinner.com Sun, 24 Jul 2011 05:37:41 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 Roasted Five-Spice Pork Tenderloin http://sundaynitedinner.com/roasted-five-spice-pork-tenderloin/ http://sundaynitedinner.com/roasted-five-spice-pork-tenderloin/#comments Wed, 28 May 2008 05:13:14 +0000 Chuck http://sundaynitedinner.com/roasted-five-spice-pork-tenderloin/ a

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Roasted Five-Spice Pork Tenderloin with Sticky Rice Risotto

Our friends, Jerry and Gabriel, are moving to Seattle in a few weeks. To give them a proper send off, we had them over for dinner last night. For SND, actually Monday night dinner, Hungry Bear and I made...

Well, we didn't actually make the bouchons. We were up in Napa over the weekend and picked up some goodies from Bouchon Bakery. Sometimes it's just easier to pick up dessert than to make it yourself.

We made the roasted five-spice pork tenderloin by modifying a recipe from Susanna Foo. The main changes were adding an habanero pepper and increasing the quantity of Chinese five-spice. Not knowing how much heat Jerry and Gabriel could handle, I only used half an habanero without many seeds. It turns out my heat conservatism was unnecessary. They love really spicy food and added some of my habanero chili garlic sauce to the pork. If I had only known.

The tenderloin was moist and flavorful with the bold fragrance of five-spice. We all enjoyed dinner immensely and the next time Jerry and Gabriel are in town, I'll really crank up the heat for them!

Roasted Five-Spice Pork Tenderloin

Roasted Five-Spice Pork Tenderloin Recipe


SND Note: Whisky or brandy can be substituted for cognac. The habanero or Thai chili peppers are optional. Add as many hot peppers as you can handle.

Ingredients
  • 2 teaspoons coriander seeds
  • 5 tablespoons canola oil
  • 4 garlic cloves, thinly sliced
  • 3 jalapeno peppers, stemmed and thinly sliced
  • 1 habanero pepper or 2-3 Thai chili peppers (optional)
  • 1 1/2 tablespoons kosher salt
  • 3 tablespoons cognac
  • 2 tablespoons honey
  • 1 tablespoon Chinese five-spice powder
  • 3 1-pound pork tenderloins, fat and silverskin removed, rinsed and dried
Directions
  1. Place the coriander seeds in a small dry skillet and toast over medium heat, tossing and stirring constantly, until they darken slightly and become fragrant. Transfer to a small bowl to cool.
  2. Heat 3 tablespoons of oil in a small skillet over high heat. Add the garlic and chili peppers and cook, stirring often, until soft, about 1-2 minutes. Add the salt, liquor, honey, and toasted coriander seeds and mix well. Remove from the heat and puree in a mini processor or blender. Transfer to a large bowl and mix in the five-spice powder.
  3. Add the tenderloins to the bowl and rub spice mixture all over. Cover and marinate in the refrigerator for at least 4 hours, or overnight.
  4. Preheat the oven to 425°F. Heat the remaining 2 tablespoons oil in a large ovenproof skillet over high heat. Sear the tenderloins until well browned on all sides, 3-5 minutes per side.
  5. Transfer the pan to the oven and roast for 10 minutes, or until an instant-read thermometer inserted into the center of tenderloin reaches 155°F; the meat should still be pink inside. Remove from the oven, cover with aluminum foil, and let stand for a few minutes to allow the meat to absorb the juices, then slice and serve.

Makes 6-8 servings

[Adapted from Susanna Foo Fresh Inspiration]

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Tags: , , , , , , , ]]> http://sundaynitedinner.com/roasted-five-spice-pork-tenderloin/feed/ 12 Colorful Cardamom Roasted Cauliflower http://sundaynitedinner.com/colorful-cardamom-roasted-cauliflower/ http://sundaynitedinner.com/colorful-cardamom-roasted-cauliflower/#comments Sun, 09 Mar 2008 06:31:15 +0000 Chuck http://sundaynitedinner.com/colorful-cardamom-roasted-cauliflower/ a

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Colorful Cardamom Roasted Cauliflower

Actually, it's cardamom, cumin, coriander, chili pepper, peppercorn and red onion roasted cauliflower. It's easy to make and has wonderful flavors from the Indian spices. The past few months, we've seen purple and orange cauliflower at the grocery store and finally tried them in this roasted cauliflower recipe. Wouldn't you want colorful cauliflower too?

Purple cauliflower looks nice and pretty raw, but turns dark when cooked, like most other purple fruits and vegetables. We couldn't taste any differences between the white, purple and orange cauliflower, but the spices and caramelized red onions are the predominant flavors in this dish.

According to this All About Cauliflower article, purple cauliflower...

"cooks faster than white cauliflower and has a little milder taste. When cooked, its color changes from purple to green. Purple cauliflower can be substituted for white in most recipes."

Colorful Cardamom Roasted Cauliflower

The purple color is caused by anthocyanins (like those found in red cabbage and red wine), which is an antioxidant. And orange cauliflower...

"is very similar to regular white cauliflower in taste and appearance except it is bright orange in color. Because of its high content of beta-carotene, orange cauliflower's vitamin A content is approximately 25 times higher than white cauliflower. Its color and nutritional value are two characteristics that will make this a popular vegetable choice."

We're glad our purple cauliflower didn't turn green, but then again, green is better than turning black.

We usually serve the cardamom roasted cauliflower with jasmine or basmati rice. The caramelized red onions are a great compliment to the cauliflower. The onions are crispy, a little oily and are delicious mixed in with the rice.

We'll pass on cooking with purple cauliflower in the future, but we'll definitely use the orange one again. I think the orange color would be interesting in our curry cauliflower soup.

A Mountain of Ground Spices

Cardamom Roasted Cauliflower Recipe


SND Note: We've added the salt before and after roasting. While it's easier to salt the vegetables before roasting, the salt draws out the moisture in the vegetables, which makes them harder to brown and caramelize. Salting the vegetables after roasting is the recommended approach.

Ingredients
  • 1/4 cup extra-virgin olive oil plus extra for greasing sheet pan
  • 3 green cardamom pods
  • 1-2 dried red chilies or 1 fresh Thai chili (optional)
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon whole peppercorns
  • 1 head cauliflower (2 1/2 to 3 pounds) cored and broken into medium florets
  • 1 large red onion, halved and thinly sliced
  • 1 teaspoon Kosher salt
Directions
  1. Preheat oven to 425°F. Grease a sheet pan or jellyroll pan with olive oil and set aside.
  2. Grind the cardamom pods, chilies, coriander, cumin and whole peppercorns in a coffee grinder or mini food processor until fine. Mix the spices with oil in a large bowl. Add the cauliflower florets and onions and toss to coat. Add additional oil if necessary.
  3. Transfer the vegetables to a baking pan, spread evenly. Roast until they're tender and the onions are caramelized, about 30-35 minutes, stirring halfway through. Transfer to large bowl, sprinkle with salt and toss, adjust salt to taste and serve.

Makes 4 servings as a side dish

[Adapted from American Masala by Suvir Saran]

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