This Mexi-inspired recipe will please most tastes (sans vegetarians). The lightly seasoned pork has good flavor without being dominated by the rub, which is a combo of paprika, brown sugar, chile powder and allspice. After I put the rub on the pork, I put it back in the fridge for a few hours while I took the kids swimming. When we got back from the pool, I proceeded with the recipe and made the tomato sauce and grilled the pork. The sauce, which is basically a salsa, is a delicious compliment to the perfectly cooked, super-tender pork tenderloins.

The jalepeno pepper that I used for the fire-roasted sauce was on the tame side so I also added a little chopped chipotle chile to the simmering sauce. This added the kick that I was looking for and provided a bit more smoky flavor, too. Leftover sauce is great as a dip with chips!

Menu idea: Dry Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce, Two-Bean & Corn Salad, Green Salad with Southwestern Vinaigrette, and Blueberry-Lemon Cornmeal Cake.

Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce
-recipe from Weber’s Real Grilling™ by Jamie Purviance

Makes 4 servings.

Sauce
8 ripe, plum tomatoes, stems removed
1 jalapeño chile pepper, stem and seeds removed
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced garlic
Kosher salt
Ground black pepper

Rub
1 teaspoon paprika
1 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon pure chile powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice

2 pork tenderloins, about 1 pound each, trimmed of excess fat and silver skin
Extra-virgin olive oil

Prepare the grill for direct cooking over high heat (450° to 550°F).

Brush the cooking grates clean. Grill the tomatoes and jalapeño over direct high heat, with the lid closed as much as possible, until blackened and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeño will take 2 to 3 minutes. Put the tomatoes and jalapeño in a food processor along with the remaining sauce ingredients, and process until smooth. Season with salt and pepper. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.

In a small bowl, mix the rub ingredients.

Trim any excess fat and sliver skin from the tenderloins. Lightly brush the tenderloins on all sides with oil and season evenly with the rub, pressing the spices into the meat.  Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling. Reduce the temperature of the grill to medium heat (350° to 450°F).

Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the sauce.

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Tags: allspice, basil, brown sugar, chile powder, cilantro, dry rub, fire-roasted tomato sauce, garlic, Grilling, jalapeno, lime, onion, paprika, pork tenderloin, tomatoes

Here’s a great salad dressing that will go perfectly with your next Asian-inspired meal. I got the recipe out of Top Secret Restaurant Recipes 2by Todd Wilbur. This recipe is his version of the dressing served at Benihana restaurants. I’ve been to Benihana and several other hibachi grill restaurants, and they all serve salads with a similar ginger dressing. The dressing is tangy, refreshing and super easy to make.  Yumm!

I didn’t have peanut oil so I substituted 1/4 cup olive oil and 1/4 cup canola oil. The dressing also makes a great marinade for chicken or pork. This recipe really is a no-brainer…you need to try it!

Top Secret Version of Benihana Ginger Salad Dressing
-recipe from Top Secret Restaurant Recipes 2 by Todd Wilbur

Before your meal at the Benihana chain of hibachi grill restaurants you are served a side salad doused in this tangy, slightly sweet, fresh ginger dressing. When spooned over a simple iceberg lettuce salad this easy clone transforms your bowl of greens into a great start for any meal. Making the dressing is as simple as dumping the ingredients into a blender, whizzing it up, and popping it into the cooler to chill. Ive seen many attempts to duplicate this coveted formula, but I think the original clone recipe presented here comes closer to the real thing than any other recipe floating around cyberspace.

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is pureed. Chill. Makes 1 3/4 cups.

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Tags: celery, garlic, ginger, ketchup, lemon juice, oil, onion, rice vinegar, soy suace, sugar

When I think of sloppy joes, the old Saturday Night Live Lunch Lady skit with Adam Sandler & Chris Farley comes to mind. It’s quite funny if you haven’t seen it (and if you have seen it, it’s worth another viewing). I can’t remember when I had my first sloppy joe but I know I’ve always liked them…all that messy, meaty goodness. I’ve tried different recipes over the years. One time I tried a turkey version and Husband immediately asked upon taking his first bite if it was a Healthy Joe. This time I decided to try Real Sloppy Joes, a recipe I found on the Williams-Sonoma website. Fortunately, my whole family liked them…even my Picky Eater (yahoo!).

Note: The recipe calls for ketchup-style chili sauce (I used Heinz Chili Sauce), not the spicy Asian chili sauce.

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Real Sloppy Joes
-recipe from williams-sonoma.com

The poor sloppy Joe has gotten a bad rap. Perhaps the uninspired versions served by overworked school cafeteria staffers dulled whatever luster it ever possessed. Here’s a recipe that returns the sloppy Joe to its rightful position as a dish to cherish when you want a quick and unpretentious supper on a bun.

1 Tbs. canola oil
1 yellow onion, diced
1 celery stalk, diced
1/4 cup finely diced green bell pepper
1 1/2 lb. ground beef
1 cup tomato sauce
1/2 cup ketchup-style chili sauce
1 Tbs. Worcestershire sauce
1 Tbs. Dijon mustard
1 Tbs. cider vinegar
1 Tbs. firmly packed light brown sugar
1 tsp. kosher salt
1/4 tsp. freshly ground pepper
6 sesame-seed sandwich buns, split

In a large fry pan over medium heat, warm the oil. Add the onion, celery and bell pepper and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the beef, increase the heat to medium-high and cook, stirring and breaking up the beef with a wooden spoon, until it is no longer pink, about 10 minutes. Stir in 1/4 cup water, the tomato sauce, chili sauce, Worcestershire sauce, mustard, vinegar, sugar, salt and pepper and bring to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, for about 20 minutes to blend the flavors.

Toast the buns. Place the bottom halves of the buns, cut side up, on warmed individual plates and top with the beef mixture, dividing it equally. Cover with the bun tops and serve immediately. Makes 6 sandwiches.

Variation:Sloppy Joes are just as good when made with ground turkey or ground chicken. Some cooks like to add 1 to 2 cups cooked kidney or pinto beans to the beef mixture just before it is ready. Or, you can top the beef mixture with thin slices of cheddar cheese before covering with the bun tops.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

Tags: bell pepper, ground beef, hamburger, onion, tomato sauce

Now that we’re in asparagus season (oh joy!), I’m coming up with all kinds of ways to use the precious green stalks. This was the first time I’ve ever made Asparagus Soup, though. This soup would be perfect for a Springtime luncheon or first course at a dinner party, because it’s delicious, healthy and super easy to make.

I substituted 1/4 teaspoon of dried tarragon for the summer savory, which complimented the asparagus nicely. The soup is great garnished with a blanched stalk of asparagus or with a dollop of tangy sour cream.

Asparagus Soup
-recipe from Bon Appétit Magazine

This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.

Yield: Serves 6

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory

Sour cream or plain yogurt (optional)

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.

Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

Tags: asparagus, chicken broth, onion, soup

I love Japanese food so I was intrigued when I saw this recipe for Japanese Beef Bowl. It’s a tasty stir-fry that only takes a few minutes to make — perfect for a weeknight meal.

For beef stir-fry, I usually use a flatiron steak because it stays tender. For easy slicing, let the meat freeze for 20-30 minutes (it’s a great tip!). After the beef finished cooking in the sauce, I added a teaspoon or so of freshly grated ginger (just because I had it out for another recipe). Serve the stir-fry with steamed rice and veggies for a complete meal.

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Japanese Beef Bowl
-recipe from Sunset Magazine

A simple weeknight dinner full of flavor. To slice beef thinly, wrap and place in freezer for 30 minutes before cutting. Makes 4 servings

2 cups short- or medium-grain rice
1 teaspoon salt
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons sake
1 small onion, thinly sliced
1 tablespoon oil
1 pound  beef sirloin, thinly sliced
2 tablespoons chopped cilantro
Pickled ginger slices (optional)

In a 4-quart pan, bring 3 cups water to a boil. Add rice and salt. Cover and reduce heat to simmer, then cook until almost tender, 15 minutes. Turn off heat and let stand, covered, for 5 minutes before fluffing with a fork.

In a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil. Remove from heat and reserve.

In a 10-inch frying pan over high heat, cook onion in oil until it begins to brown, 3 to 5 minutes. Add beef and continue stirring for 2 minutes, then add 1/2 cup of soy-sake sauce and stir until beef is cooked, 2 minutes longer.

Divide rice among 4 bowls. Top with beef, remaining sauce, and cilantro. Serve with ginger, if desired.

Tags: Beef, cilantry, Japanese, onion, sake, soy sauce, sugar

Smoky Green Deliciousness, that’s what I call it. This guacamole is simple yet very tasty! Many guacs call for chopped jalapenos but this recipe uses chipotle chilies (smoked jalapenos), which not only provides a little heat but a subtle smoky flavor, too. While the recipe calls for using a molcajete (the large, 3-legged mortar & pestle made out of stone), you can just as easily use a potato masher or fork to make the guac. Serve as a topping on your favorite Mexican food or just scoop it up with chips. Olé!

Chipotle Guacamole
-recipe from williams-sonoma.com

Chipotle chilies add a jolt of heat to traditional guacamole. A dried and smoked jalapeño chili, chipotles are sold in cans or jars, packed in an oniony tomato mixture called adobo sauce.

2 Tbs. finely minced white onion
1 Tbs. fresh lime juice
1 to 2 chipotle chilies in adobo, drained and minced
1/2 tsp. sea salt, plus more as needed
2 large avocados, preferably Haas
2 Tbs. finely minced fresh cilantro
1 Tbs. small fresh cilantro leaves (optional)
1 Tbs. finely chopped white onion (optional)

Put the minced onion, lime juice, chipotle chilies and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the molcajete. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.

Sprinkle the guacamole with the cilantro leaves and/or chopped onion and serve immediately, if possible. To keep the guacamole at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep the guacamole for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.

Tags: avocados, chipotle chilies, chipotle guacamole, cilantro, Dip, Mexican, onion