Weekly Recipes

WEEKLY RECIPES

BUNGALOW KITCHEN RECIPES

Barbecue-Rub Seared Pork Tenderloin

1 pork tenderloin, membrane removed and trimmed of connective tissue

1/4 cup turbinado sugar

1/8 cup kosher salt

1/8 cup paprika

2 tablespoons garlic powder

1 tablespoon ground mustard

1/2 tablespoon black pepper

1/4 tablespoon cayenne

Canola oil to coat pan

Mix spices together in a bowl. Rub liberally on entire pork loin. Wrap in plastic wrap and refrigerate at least one hour.

Heat pan over medium-high heat. Sear pork for four minutes on all three sides (pork will take a pyramidal shape in pan). Reduce heat to medium low and cover. Heat additional 4-8 minutes, until temp reaches 145 degrees.

Slice into thin slices.

Charred Carrot and Cabbage Slaw in Green Garlic Vinaigrette

1 bunch carrots, peeled

1 small head cabbage, quartered

1/4 cup olive oil

2 bulbs spring (green) garlic

5 sprigs thyme

Salt and pepper to taste

1/4 cup cider vinegar

Heat oil over medium heat. Chop the bottoms from the bulbs of garlic and place flat side down into the oil. Heat 10 minutes and reduce to simmer.

Add salt, pepper and thyme. Simmer 10 minutes. Add vinegar and stir. Remove from heat and set aside.

Heat a grill pan to medium-high heat. Brush the vinaigrette over the carrots and cabbage. Grill the cabbage inside down on the pan 10 minutes per flat side. Heat the carrots across the grill until well charred, turning as needed, about 20 minutes.

Coarsely chop the cabbage and carrots; spoon additional vinaigrette as desired.

ALLSPICE RECIPES

Roast Chicken with Cumin, Paprika and Allspice

1 (6 to 6 1/2-pound) chicken

2 tablespoons olive oil

1 1/2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground allspice

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 large lemon, halved

Serves four to six.

Preheat oven to 375 degrees. Rinse chicken; pat dry. Place chicken on rack in large roasting pan.

In a small bowl, stir together the oil, cumin, garlic powder, onion powder, allspice, paprika, salt and pepper to form a paste. Rub spice paste all over chicken.

Roast chicken 1 hour. Squeeze juice from lemon halves over chicken; place lemon halves inside main cavity. Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 180 degrees, from 30 to 60 more minutes. Transfer to platter; let stand 15 minutes.

Sweet-Potato Muffins

2 eggs

1 cup plus 2 tablespoons packed brown sugar

1/2 cup canola oil

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon salt

4 cups peeled, shredded sweet potatoes (about 2 large)

1/2 cup raisins

1 cup chopped walnuts

Serves 15.

Preheat oven to 350 degrees. Grease muffin tins to hold about 15 muffins.

Crack eggs into a small bowl and beat well. Add brown sugar, oil and vanilla, and whisk together until smooth.

In a large bowl, mix together the flour, baking powder, cinnamon, nutmeg, allspice, salt and grated sweet potato. Make a well in the center and pour in the egg mixture. Stir the egg mixture, gradually incorporating it into the sweet potato mixture. Stir in the raisins and walnuts.

Spoon the batter into the muffin tins; filling them to the rim will result in large caps. Bake 25 to 30 minutes, or until a toothpick inserted into the middle comes out clean. Use a paring knife around the edges of each muffin, if needed, to help pop them out of the tin. Best when served immediately.

Arawak Marinade

6 green onions, chopped

3 tablespoons minced shallots

2 cloves garlic, minced

1 teaspoon ground ginger

1 tablespoon ground allspice

1 teaspoon ground black pepper

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon salt

1 tablespoon brown sugar

1/2 cup fresh orange juice

1/2 cup cider vinegar

1/4 cup red wine

1/2 cup soy sauce

1/2 cup vegetable oil

1 tablespoon molasses

2 scotch bonnet chile peppers (see note)

Makes about 2 1/2 cups.

In a medium bowl, combine the green onions, shallots, garlic, ginger, allspice, ground black pepper, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil and molasses.

Chop the peppers and add to the mixture. If you want it a little less hot, remove the seeds before chopping. Wash your hands thoroughly, then wash the knife and the cutting board.

Mix well, cover, and allow to sit for 1 hour. Stir again before using to marinate fish or meat. Marinate fish at least 30 minutes, chicken or pork at least 1 to 2 hours, or beef (such as for London broil) at least 4 to 6 hours or overnight. Discard marinade after use.

Note: Scotch bonnet peppers are closely related to habaneros, which you can substitute if you cannot find the scotch bonnet. Both are among the hottest peppers in the world, so be very careful.

CANNING RECIPES

Classic Garbure

6 sprigs thyme

1 stem rosemary

10 stems flat-leaf parsley

4 ounces thick-sliced smoked bacon, cut into 2-inch pieces

2 cloves garlic, plus 1 large clove, crushed for the bread

2 quarts water

2 leeks, white and light-green parts only, cut into 2-inch pieces and cleaned well

2 medium onions, cut into quarters

3 medium carrots, scrubbed well and into 2-inch chunks

2 ribs celery, cut into 2-inch chunks

3 small turnips, trimmed and cut into quarters

1 medium parsnip, trimmed and cut into 2-inch chunks

1 small savoy cabbage, quartered, cored and sliced in ribbons

1 large russet potato, peeled and cut in 1-inch pieces

4 teaspoons kosher salt, or more as needed

1/2 teaspoon cracked black peppercorns, or more as needed

2 pints (32 ounces) pressure-canned borlotti, cannellini or other white beans (see recipe below)

4 duck confit leg quarters, at room temperature (optional)

8 thick slices country bread, stale or lightly toasted, for serving

Serves eight.

Use kitchen twine to tie together the thyme, rosemary and parsley stems.

Toss the herb bundle in a 6-quart or larger Dutch oven or heavy-bottomed soup pot, along with the bacon, 2 cloves of the garlic and the water. Bring to a boil over high heat, then reduce the heat to medium-low; cover and cook for 30 minutes to 1 hour, stirring occasionally, while you prep the vegetables.

Add the leeks, onion, carrots, celery, turnips, parsnip, cabbage and potato to the pot. Season with the salt and pepper. Stir well and bring to a boil, then reduce the heat; cook uncovered for 1 1/2 hours, stirring occasionally.

Discard the herb bundle (plus any bones or inedible pieces of meat that have been used to flavor the soup). Chop any other meat into bite-size pieces and return them to the pot as needed.

Stir in the beans and any liquid from the jars they were in. Taste, and add salt and pepper as needed. Cook uncovered for 30 minutes, stirring a few times.

If you’re using the duck confit, crisp the duck legs skin side down in a skillet over medium-high heat; this will take about 8 minutes. When the skin has crisped well, turn and heat through, about 5 minutes more. Remove from the pan; if desired, bone the duck, shred the meat and chop the crispy skin.

Rub the slices of country bread with the garlic, then place a slice in each wide, shallow bowl for serving. Ladle a generous amount of the garbure over each one. Top with the crisped duck confit, if using. Serve hot.

A salad of bitter greens and a bold red wine are perfect accompaniments.

Black Bean and Chorizo Nachos

8 ounces fresh Mexican chorizo, casings removed (see note)

20 ounces corn tortilla chips

5 ounces extra-sharp cheddar cheese, grated

5 ounces pepper jack cheese, grated

2 cups (1 pint) cooked black beans, drained (may substitute pinto beans; see recipe below)

12 pickled or fresh jalapeno pepper slices (seeded, if desired)

2 ripe tomatoes, hulled and coarsely chopped

4 scallions, white and light-green parts, thinly sliced

2 tablespoons finely chopped cilantro, for garnish

Pickled red onions, for serving (optional)

Mexican crema or sour cream, for serving (optional)

Serves eight.

Preheat the oven to 350 degrees. Have a baking sheet at hand.

Place pinches of the chorizo in a small skillet over medium heat; cook for about 5 minutes or just until the sausage loses its raw look yet remains moist, using a spatula to break it into crumbles. It will not be cooked through.

Spread half of the chips on the baking sheet. Evenly scatter half of the cheeses, half of the beans and half of the partially cooked chorizo over the chips. Repeat with the remaining chips, cheeses, beans and chorizo. Bake until bubbly, cheesy, hot and crisp, 18 to 20 minutes.

Top with the jalapeno slices, tomatoes, scallions and cilantro, and with the pickled red onions and crema or sour cream, if using. Serve right away.

It’s also good served with guacamole and a little hot sauce on the side.

Note: Shredded chicken or pork barbecue may be substituted for the chorizo, or opt for a meatless version.

Pressure-Canned Beans

3 or 4 clean pint jars with new rings and lids

1 pound dried beans, such as black, pinto, kidney, cannellini or a combination

1 bay leaf

About 2 quarts cold water

Kosher salt (optional)

Makes 3 or 4 pint jars.

Rinse the beans well, and pick through them to remove any stones or debris. Cover the beans with cold water in a large bowl or pot, and soak overnight.

Rinse and drain the beans. Add them, along with the bay leaf, to a 4-quart or larger stockpot. Pour in the water, using enough to cover by 2 inches. Bring to a murmuring boil over medium heat; cook gently, adjusting the heat as needed, for 30 minutes. Skim any foam from the surface.

Set a colander over a large bowl and pour the beans and liquid into the colander; reserve the cooking liquid and discard the bay leaf. Ladle the beans into the clean jars, filling them no more than two-thirds full. Add the bean cooking liquid, leaving a 1-inch head space. Add 1/2 teaspoon of kosher salt to each jar, if using.

Slip a bubbler or plastic knife inside each jar and dislodge any air bubbles. Add more liquid or boiling water, if necessary, and remove air bubbles again. Clean the rims of the jars. Place the lids and rings on the jars, and finger-tighten the rings.

Process at 10 pounds of pressure in a weighted gauge pressure canner; check the manufacturer’s instructions. Process for 75 minutes.

Allow the pressure to return to zero and the canner to cool completely before opening the pressurized lid.

Take the jars from the canner and remove the rings, testing each seal. Rinse the jars well. Label and date each jar, then store (without the rings) in a cool, dark space for up to a year.

This story was originally published May 13, 2015 at 12:00 AM with the headline "Weekly Recipes ."