Recipe for Spiced Coffee Rubbed Pork with Cauliflower and Bean Puree-Daring Cooks

Once a month I join a group of adventurous cooks online in cooking up something new.  It might be preparing an unusual or unfamiliar recipe from around the world or trying out a specific cooking technique.


Our April 2012 Daring Cooks hosts were David & Karen from Twenty-Fingered Cooking. They presented us with a very daring and unique challenge of forming our own recipes by using a set list of ingredients!  The challenge was to cook using 1 ingredient from each list:


List 1: Parsnips, Eggplant (aubergine), Cauliflower
List 2: Balsamic Vinegar, Goat Cheese, Chipotle peppers
List 3: Maple Syrup, Instant Coffee, Bananas


This was a fun little exercise and many very creative meals were developed-check them out at the Daring Cooks website.


This meal is pretty simple.  I like mixing up rubs for pork and we love cauliflower mash, so I really didn't overextend myself here!


Time:  45 minutes
Yield: 4 servings


Ingredients:

• 4 center cut boneless pork chops (bone in would work too)
• 1 1/2 TBSP ground coffee beans, cinnamon flavor
• 1 TBSP ground cardamom
• 1 tsp ground chipotle chile powder
• 1 1/2 tsp kosher salt
• 1 tsp olive oil
• 1 medium head cauliflower, chopped coarsely
• 1 cup cooked white beans
• 2-3 garlic cloves, peeled and smashed with back of knife
• 2 TBSP light coconut milk
• Salt and pepper

Method:

• Mix coffee, cardamom, chipotle, and kosher salt together.
• Very lightly sprinkle a drop or two of olive oil on both sides of pork chops, then generously rub the spice mixture all over both sides (save a small amount for garnish).  Let meat rest at room temperature.
• Bring water to a boil and add cauliflower and garlic.
• Cook cauliflower until very soft, about 30  minutes; throw beans in last 2 minutes to heat, then drain and add cauliflower, garlic and beans to food processor with coconut milk, salt and pepper.
• Process veggies until very smooth.
• About 15 minutes before veggies are finished cooking, preheat oven to 425 degrees and heat a heavy oven proof pan (I used my cast iron skillet) over medium-high on the stove top.
• When pan is hot, sear pork chops 1 minute each side then place pan carefully in to the oven.
• Cook for 5-8 additional minutes in the oven, depending on thickness of chops.  
• Finish cooking, drain, and prepare cauliflower while pork chops are in oven.
• Slice chops and serve over pureed cauliflower/bean mixture.  Garnish with a few sprinkles of the left over rub.

The hint of coconut in the puree complemented the chipotle and cardamom flavors of the pork.  The coffee was a background nuance.  I might actually add some additional cinnamon next time as that flavor didn't really come through (so if you don't have flavored coffee don't worry!).

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Other Daring Cook's Challenges I've participated in:
Indian flavored squash patties
Beef braised in Rooibos tea
Char sui bao
Braised scallops

Recipe for Coriander and Paprika Rubbed Pork Tenderloin

Hopefully it is getting close to grilling out weather where you are.  Don't hate me...we are fortunate to be able to grill out year round here and one of our favorites is pork tenderloin on the grill.  I'll often just pull a bunch of herbs or spices out of the fridge or cupboard, mix them up, rub the tenderloin down and then Mr. ELEB works his magic on the grill.  Such is the story for this recipe.

Time: 30 minutes
Yield: 3 servings


Ingredients:

• 1 lb pork tenderloin
• 1 TBSP olive oil
• 1 TBSP ground coriander seed
• 1 TBSP paprika
• ½ TBSP coarse sea salt
• 2 tsp freshly ground pepper

Method:

• Heat grill to hot.
• Mix all seasonings together to make rub.
• Rub pork with olive oil and then pat rub over all sides.
• Grill-direct for 5 minutes per side then turn grill to medium and cook an additional 12 minutes, turning once; about 22 minutes total for 1 lb tenderloin.
• Remove from grill and let rest for 5 minutes.
• Slice and serve.

Cooking times may be different on your grill-the pork should start to feel firm when gently pressed with your finger.  Internal temperature should read about 155-160 degrees for a slightly pink center.  If you overcook it, it will be dry and tasteless; remember it continues to cook while resting.

I served this with some wild and brown rice and my microwaved acorn squash.  Perfect end to a perfect Maui day!  Aloha.

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Recipe for Pork and Peanut Stir Fry

I've yet to make a Mark Bittman recipe that I didn't like.  This recipe was adapted from one of his in "The Food Matters Cookbook" which I have and love.  The recipe can also be found on line. 


The flavors in this dish are Asian fusion in my estimation.  Sort of a fried rice, pad Thai, stir fry cousin.  The recipe originally called for chicken but I used pork. The basic recipe can be customized to your preferences and ingredients.  I made the rice in a rice cooker the day before and kept it in the fridge until needed.



Time: 30 minutes (make the rice ahead of time and store in fridge)
Yield: 4 servings


Ingredients:

• 3 TBSP canola oil
• 1/2 cup sliced green onions
• 1 carrot, chopped
• 8 oz mushrooms, chopped
• 3 cups bean sprouts
• 8 oz pork chops, trimmed of fat and sliced thinly in bite sized pieces
• 1 TBSP minced garlic (2 large or 3 small cloves)
• 2 cups chilled, cooked brown rice
• 1 egg
• 1/2 cup coconut milk
• 2 TBSP fish sauce
• 1/3 cup peanut halves
• 1/2 cup chopped basil and more for garnish
• 1/2 jalapeno or other chile, seeded and chopped (more if you want it spicier)
• Juice from 1 lime
• Salt and pepper to taste

Method:

• Cook the onions, carrot, mushrooms and bean sprouts in 1 TBSP of the oil over high heat for about 4-5 minutes until softened and beginning to brown (watch for scorching and turn to med-high if necessary).
• Remove veggies and add 1 TBSP oil to pan.
• When oil is hot, add pork and stir fry until no longer pink, about 4 minutes then remove to bowl with veggies.
• Add remaining oil and when hot add garlic and rice, breaking up any clumps of the rice.
• Once rice is broken up and sizzling, add egg to center of pan and scramble, stirring into rice as it cooks.
• Add pork and veggies to pan.  Stir in coconut milk and cook for a minute or so.
• Stir in fish sauce, taste and season with salt and pepper as needed.
• Stir in peanuts, basil, lime juice, and chile.
• Serve garnished with basil.

This was a big hit at our house, hope you enjoy!

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Recipe for Char Sui Bao - Daring Cooks

Do you love dim sum?  We do and always try to go to our favorite dim sum restaurant when we get back to San Francisco (Yank Sing-a top 100 SF Restaurant in 2011).  They call it deem sum...they probably know better than I do, but I've always seen it written as dim sum, except on their website.  Anyone know the correct spelling?  Anyway, I digress.  I love the steamed pork buns-Char Sui Bao-but never gave a thought to trying to prepare them at home.


Turns out they are a challenge to make, but not an insurmountable one.  That's why I really enjoy participating in The Daring Kitchen challenges.  The challenges so far have pushed me in to culinary experiences I wouldn't have picked on my own and are presented with very detailed instructions, priming the pathway to success.  Our Daring Cooks’ December 2011 hostess is Sara from BellyRumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious!

Pork for the filling

Filling for the buns

Three stages of buns:  front-dough balls after rising; middle-dough patted out; back-filled buns

Buns ready for steaming

Before I go any further I will admit that one area of this challenge that I didn't feel much success in was the bun making.  They tasted great but are sort of ugly-Char Sui Bow Wow.  I did try. I even watched some U-Tube videos but, meh, just not pretty.  Now, this lady-she knows how to make buns!


Yield: 20 buns
Time: 3+ hours including rising time for the buns; does not include overnight marinading time for the pork


Ingredients:
Char Sui (pork)

• 1 pork tenderloin (1-1.5 lbs)
• 4 large cloves of garlic, crushed
• 1 tsp grated ginger
• 1 TBSP peanut oil
• 3 TBSP honey
• 2 TBSP hoisin sauce
• 2 TBSP soy sauce
• 2 TBSP oyster sauce
• 1 TBSP sherry
• 1 tsp Chinese five spice powder
• 1 TBSP sesame oil

Pork filling

• 12 oz char sui, finely diced
• 2 green onions, finely diced
• 2 TBSP soy sauce
• 3 TBSP oyster sauce
• 1 TBSP sesame oil
• 1/3 cup chicken stock
• 1 1/2 tsp cornstarch
• 1 TBSP vegetable oil

(The original recipe was for 1 TBSP soy sauce, 2 TBSP oyster sauce, 1/4 cup chicken stock and 1 tsp cornstarch but I felt the filling was too dry so I added additional quantities as per the list above)

Bun Ingredients

• 1 1/2 cup of milk, scalded
• 1/4 cup sugar
• 1 TBSP vegetable oil
• 1/4 tsp salt
• 2 1/2 tsp dried yeast
• 3 cups plain flour
• Parchment paper
• Steamer (original recipe called for bamboo but I used metal in my wok)

(The original recipe called for 1 cup of milk but my dough would not come together so I added another 1/2 cup as per the list above)

Method:

Char Sui (Pork)

• Trim tenderloin of fat and silver skin.
• Cut into 4-5 equal pieces.
• Mix remaining ingredients together.  Reserve 1/3 of mixture-place in fridge.
• Marinate pork in remaining mixture overnight or at least 4 hours.
• When ready to cook, preheat grill to med-high and clean and oil grates.
• While grill heats, remove pork from marinade and pat excess marinade off with paper towels. 
• Remove reserved marinade from fridge.
• Grill for 2 minutes each side to get a slight char and then reduce heat to medium, baste with reserved marinade.
• Grill for an additional 10-12 minutes until center is just barely still pink.
• Remove and rest/cool while preparing dough and filling.

Pork filling

• Heat vegetable oil in skillet over med-high heat.
• Saute the green onion for 2 minutes until soft.
• Add diced char sui and stir to combine.
• Add oyster sauce, soy sauce, and sesame oil; cooking stirring constantly for one minute.
• Mix cornstarch and stock together and add to the meat mixture, stirring well until mixture thickens, about 1-2 minutes.
• Remove from pan and allow to cool.

Buns

• Stir sugar, oil and salt in to scalded milk and allow to cool to lukewarm.
• Once cooled, add yeast.  Set aside until frothy, about 10 minutes.
• While yeast develops, sift flour into a large bowl then add milk/yeast mixture.
• Mix together briefly with hands and turn out on to a lightly floured surface and knead for 10 minutes, until dough is smooth and elastic.
• Place dough in lightly oiled bowl and cover with damp cloth.
• Let dough rise until doubled (1-2 hours).
• Punch dough down and divide in to 20 equal pieces.
• Roll or press with hands each piece in to 2-3 inch circles.
• Drop 1 TBSP of cooled filling in center of a dough circle, gather the edges together and twist to seal. Repeat with all dough pieces.
• Cover and let rise for 15 minutes.
• Place each bun on a piece of parchment paper slightly larger than bun (buns will enlarge as steamed) and place a few at a time in steamer over boiling water in wok (don't crowd them).
• Cover wok and steam for 12 minutes.
• Serve warm.  They keep well in fridge and freezer.  To reheat thawed buns, steam for 5 minutes (or as Mr. ELEB did-nuke in microwave for 15 seconds).

The filling is delightful and the buns have just the right hint of sweetness and a good texture.  Even though they were ugly when I made them, the steaming sort of softened everything up so they didn't look so bad. Once we bit into them, we didn't really care what they looked like!  Do you like dim (deem) sum?

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