Tortilla Soup

Ingredients

• 6 tablespoons cooking oil
• 8 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips
• 1 onion, chopped
• 4 large cloves garlic, smashed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne
• 1 1/2 quarts canned low-sodium chicken broth or homemade stock
• 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
• 2 bay leaves
• 2 1/2 teaspoons salt
• 1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
• 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 1 avocado, cut into 1/2-inch dice
• 1/4 pound cheddar, grated
• Lime wedges, for serving

Preparation

1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
3. In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute. Stir in the avocado.
4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

Coconut Grilled Corn

Ingredients
3/4 cup unsweetened coconut milk
2 tbs. palm sugar or light brown sugar, or more to taste
1 piece (2 in.) pandanus leaf (available in Asian markets) or 1 or 2 bay leaves
1/4 tsp. salt
4 ears sweet corn, husked or husk stripped back and tied together to form handle

Directions
1. Combine coconut milk, sugar, pandanus or bay leaf, and salt in small saucepan over medium heat. Let simmer gently until sugar dissolves, 3 to 5 minutes. Taste for sweetness, adding more sugar if necessary.

Remove pan from heat and let mixture cool to room temperature.

2. Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place corn on hot grate; start basting with coconut milk mixture after a few minutes. Baste several times as it until nicely browned on all sides, 2 to 3 minutes per side, 8 to 12 minutes in all, turning with tongs.

3. Baste corn one final time, transfer to platter or plates, and serve.

Rosemary Pork Tenderloin

 

Ingredients

nocoupons

• 1/3 cup Dijon mustard
• 2 tablespoons freshly ground black pepper
• 1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
• 5 large garlic cloves, 2 cloves minced, 3 cloves smashed
• 2 pork tenderloins, about 1-pound each
• 4 slices maple bacon

Directions

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees F.
Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!



Recipe courtesy Claire Robinson

Pizza Dough

Ingredients

• 5 cups all-purpose flour, plus more for dusting
• 1/2 cup cornmeal
• 2 envelopes (1/4 ounce each) rapid-rise yeast
• 4 teaspoons coarse salt
• 1/4 cup olive oil, plus more for brushing

Directions

1. Make the dough: In a food processor, pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady steam; process until dough just forms a ball.
2. Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes).
3. Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes.
4. Preheat oven to 500° . Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired.
5. Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.

Sesame Steaks

You Will Need


1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 tablespoons sesame seeds
2 teaspoons onion powder
2 teaspoons lemon juice
1/4 teaspoon ground ginger
4 T-bone steaks (about 1 inch thick)



What to Do



1. In a large resealable plastic bag or shallow glass container, combine the first seven ingredients; mix well.

2. Add steaks and turn to coat. Cover and refrigerate for at least 4 hours. Drain and discard marinade.

3. Grill steaks, uncovered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).


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