Wrap with Tender Pork Strips and Vegetables

Ingredients

1 large yellow or orange pepper
1 large onion
1 pork tenderloin
2 tsp olive oil
2 tsp dried oregano leaves
1 tsp each chili powder, garlic salt and Tabasco sauce
1/2 cup salsa
6 to 8 medium tortillas
lettuce leaves and sour cream (optional)

Method

  1. Slice pepper and onion into strips. Slice pork into bite-size strips. Pour oil into a large, wide frying pan or wok and set over medium-high heat. Add pork and stir-fry until it loses its pink colour, about 3 minutes. Then push to edges of pan.
  2. Reduce heat to medium. Add pepper and onion. Sprinkle with oregano, chili powder, garlic salt and Tabasco. Pan may be full, but vegetables wilt quickly as they cook. Stir often until onion is soft, 4 to 5 minutes.
  3. Add salsa and stir until hot, 1 to 2 minutes. Taste and add salt, if needed. Terrific wrapped in lettuce-lined tortillas with a dollop of sour cream. Serve with extra salsa alongside for guests to add.

Makes 3 to 4 servings.

Source: Chatelaine

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Roasted Back Ribs of Manitoba Bison

Ingredients

2 bison rib racks (14 bones)
6 cloves garlic, chopped
5 sprigs fresh rosemary
2 Tbsp salt
1 tsp cracked black
pepper
1/4 cup canola oil
2 cups red wine
6 large carrots, chopped
2 large white onions, chopped 1 stalk celery, chopped
4 litres brown stock or chicken stock
barbecue sauce

Method

  1. Rub the ribs on all sides with garlic, rosemary, salt and cracked black pepper.
  2. Mix canola and wine, pour over ribs and let stand for two hours.
  3. Lay half of the carrots, onions and celery in a roasting pan. Place ribs flat in pan, covering with the remaining vegetables and stock. Cover tightly with foil and place in a 300°F oven for 2 hours. When done you should be able to pierce the meat between the bones with a butter knife. If you cannot, continue cooking for another 1/2 hour.
  4. Remove ribs from liquid and slice between the ribs, leaving meat on either side of the bone.
  5. Brush the ribs with your favourite barbecue or honey garlic sauce.
  6. Grill the ribs on the barbecue, keeping in mind that they are already cooked. The time on the grill is only to caramelize and adhere the sauce to the ribs. You may also finish the ribs in a 450°F oven with the sauce brushed on.
  7. To serve, garnish with fresh rosemary and serve with buttermilk mashed potatoes and seasonal roasted vegetables.

Makes 4 to 6 servings.

Source: ciao! magazine

French-style Grilled Salmon with Lardons, Peas and Lettuce

Ingredients

4 X 6 oz salmon steaks
1/3 cup butter
freshly ground sea salt and freshly ground black pepper
9 oz lardons (French bacon)
2 Little Gem lettuces or Romaine hearts, finely shredded
3/4 cup vegetable, fish or chicken stock
1-1/2 cups fresh or frozen peas
2 tablespoons 35% cream (optional)
3 tablespoons chopped fresh parsley
freshly squeezed lemon juice

Method

  1. Preheat the grill for at least 10 minutes.
  2. Remove any ‘pin bones’ from the steaks.
  3. Melt 2 tablespoons of the butter in a small pan and brush over the salmon. Season generously.
  4. Line a grill pan with foil, then place the salmon under the grill and grill for about 3-4 minutes per side (take care not to overcook the fish). When it’s cooked, cover and keep warm.
  5. While the salmon is cooking, heat a frying pan until quite hot and add the lardons. Turn down the heat and cook the lardons for 2-3 minutes, stirring, until the fat starts to run and they begin to take on a bit of color.
  6. Add the shredded lettuces and stir for a minute to coat with the fat from the lardons. Pour in the stock, season and bring to the boil, then turn down the heat and simmer, uncovered, for 3 minutes.
  7. Next, add the peas, cream (if using) and parsley, give the pan a good shake while it comes to the boil, and add the remaining butter. Let this melt into the ‘stew,’ simmer for 2 minutes, then taste and add a squeeze or two of lemon juice uice to lift it. Serve with the grilled steaks.

Makes 4 servings.

Source: 100 Salmon Recipes

Korean-style Braised Noodle with Pork Belly and Suey Choi

Ingredients

3 oz dried sweet potato noodles
1-1/2 tablespoon oil, divided
8 oz pork belly, thinly sliced
3 slices of ginger
1 to 2 star anise
6 fresh shiitake mushrooms
1 pound suey choi, cut into large pieces
1 stalk green onion, chopped

Sauce

1/4 teaspoon salt, or to taste
1 tablespoon oyster sauce
1/4 teaspoon soy sauce
1/4 cup chicken stock

Method

  1. Pre-cook the noodles, following the instructions on the package. Drain and toss in 1/2 tablespoon of oil to prevent sticking. Set aside.
  2. Heat 1 tablespoon oil in a wok over high heat. Brown the pork belly for about a minute, and then turn the heat down to medium. Remove the pork belly from the wok and set aside.
  3. Add the ginger, star anise, and mushrooms to the wok, and cook for 1 minute.
  4. Turn the heat back up to high, and add the suey choi. Stir-fry for 1 minute.
  5. Add the sauce ingredients. Stir-fry to mix. Cover, and simmer for 3 minutes.
  6. Mix in the cooked noodles and pork belly. Cover, and simmer for another 2 minutes.
  7. Stir in the chopped scallion and serve hot.

Makes 4 servings.

Source: Hong Kong magazine

Japanese-style Fried Noodle with Pork Belly Slices

Ingredients

170 g fresh Chinese steamed noodle
1/4 cabbage, cut into pieces
1/2 white onion, cut into slices
100 g pork belly slices, cut into smaller pieces
1 clove garlic, chopped
1 piece ginger, chopped

Seasoning

1 tsp chili bean paste 豆板醤
1 tbsp sweet bean paste 甜麺醤
1 tsp oyster sauce
1 tbsp sake
1 tbsp mirin
1 tsp soy sauce
1 tbsp sesame oil
shredded chili to taste

Method

  1. Heat sesame oil in a skillet over medium heat. Add pork and stir-fried until no longer pink. Remove and set aside.
  2. Add cabbage to the skillet, stir-fry briefly. Add onion, garlic, ginger and pork. Stir-fry until the pork is fully cooked.
  3. Heat the noodle in the microwave oven on medium high for 1 to 1-1/2 minutes.
  4. Add the noodle to the pork and vegetables in the skillet. Add seasoning ingredients and stir-fry to mix everything together.
  5. Remove to the serving platter and serve hot.

Makes 2 servings.

Source: Japanese magazine