January 12, 2020, 07:25 PM
BeancookerSunday Dinner with Beancooker
Okay, I’m going out in a limb here. I cook a lot. I have spent a few years in my more youthful days working in some pretty amazing restaurants. I have been a personal chef for a doctor, and constantly get ideas and inspiration from a best friend who is an ex chef, and director of culinary whatever for a state college. I figure it would be fun to do a Sunday dinner recipe with everyone.
This evening’s recipe:
Espelette Pork Tenderloins
Piperade
If Espelette powder isn’t readily available, you can use paprika. Preferably a smoked sweet paprika. But Espelette has a very unique flavor that is unlike any other chili powder.
Pork
A few pork steaks
2 tbsp Espelette powder/flake
1/2 tsp cumin
1 tsp salt (sea, not Morton fine) if using Morton fine, 1/2 tsp.
2 tbsp dried oregano
20 or so fresh sage leaves
4 garlic cloves finely minced
1.5 tsp thyme
1/4 cup olive oil
So to start off, get a pork tenderloin and slice it into boneless chops. About 3/4” thick. Beat those with a Tenderizing hammer until about 7mm. We all know how thick a 9mm is, so 3/4 if that, roughly.
Heat olive oil in a saucepan until hot, add Espelette, and cumin. Cook on medium heat for 5 min it so. Do not blacken this. It should be red and beautiful.
Cool to room temp. Add garlic, thyme, oregano, sage, and salt. Once well incorporated, put in a glass dish and throw in the pig. Mix and bathe the piglet in the marinade. Once fully covered, refrigerate for 2-5 hours.
Piperade:
2 tsp Espelette
1/16 tsp if fennel pollen (3/4 tsp fennel powder if pollen isn’t available)
1.5 tsp coriander
1/2 tsp salt
1 tsp sugar
2 eggs
2 green bell peppers
4 tomatoes
1 medium onion
1/4 cup olive oil
2 cloves garlic
1/2 tsp black pepper
1/2 stick butter sliced finely
Take four or so Roma tomatoes and cut an x in the bottom.
Bring a pot of whiter to a boil. Drop tomatoes in for 20 or so seconds. Transfer to an ice water bath and peel the skin off.
Take a propane or butane torch and burn the skins on the bell peppers. You’re just burning the skins to peel them. Run under cold water after the whole skin is blackened and blistered.
Skin the tomatoes and peppers. Chop into 3/4” cubes
Throw olive oil in pan, get hot. Add onion and bell peppers. Cook until onions are almost translucent. Add all the other ingredients except the eggs.
Cook for five to ten min over low heat. Should still have texture and not be mush.
Take two eggs and whisk. Add to veggies and stir vigorously. Add butter.
Cooking the pork.
Heat grill to 400 or so degrees.
Cook pork for about 2 min per side. Don’t overcook or it’ll be tough. Once cooked, let rest for 5 min.
I had a Zinfandel with mine, and Mrs. Cooker had a red moscato (yuck).
Serve both and enjoy.
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Images aren’t that great. I thought of doing this after we ate. Next week I’ll post images if the food plated and ready to eat.
