Monthly Archives: April 2010

Fruit, Global Flavor, Pork-a-licious

Say it with me now: Ata-ulf-o!

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Yesterday we were working on a project for the National Mango Board that highlights the juicy, creamy Ataulfo variety and we had a few to spare here in the office. What is a mango-loving girl to do? Well! I was in the mood for a juicy pork tenderloin and lo-and-behold came across this Spice-Rubbed Pork Tenderloin with Mango Sambal from Cooking Light.
I wanted to share what the Web site says about this recipe because after enjoying this delicious dish, I completely agree: Sambal is a generic name for any paste-like condiment made with chiles. Authentic versions tend to be extremely hot. This Malaysian-influenced mango sambal works well with the Southern-style barbeque spice rub. The vinegar gives the condiment a flavor that’s reminiscent of a North Carolina mop sauce.
 
 

This dish came together in no time and the sambal (which I’ve never made before) was a simple dump and pour like a fruit salsa. The spice rub on this was wicked. With the sweet brown sugar, spice from the chili powder and savory garlic and onion powder it rocked the tenderloin. Enjoy this any time of year with any kind of mango variety or try it with Ataulfos now!
Bacon is always awesome, Dessert, Emily Favorite

Homemade Pop Tarts!

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The other night we decided to make Brinner = brunch at dinnertime. Using most of the menu suggestions from their Knockout Brunch section in the new Bon Appetit, we chose the Curry-Spiced Bloody Mary’s, Brown-Sugar-Glazed Bacon, Scrambled Eggs with Leeks, Fava Beans, Crispy Breadcrumbs and Parmesan and Strawberry “Pop Tarts“…ambitious much?

 


I have to say the eggs and Bloody Mary’s got a “meh” and the Brown-Sugar-Glazed Bacon was good but I think I’ll stick with my favorite bacon recipe of all time: Sweet and Spicy Bacon. BUT the Homemade Pop Tarts were awesome! First of all, I love the concept of the recipe, it’s homemade pop tarts people, who doesn’t love that?

When Alex and I were making the dough – with its two sticks of butter – we knew the dough was going to be perfectly flaky and delicious. The chilling time was three hours and that was sucky just because we were dying to try them. You simply cut the dough up and then place strawberry preserves inside. Sprinkle with powdered sugar once baked and you are done. I’m glad I had the baking prowess of Alex to help with this, because as a true baking novice they would not have turned out as well as they did. If you are an avid baker these are perfect for you, if not, I can lend you Alex if you would like. 😉 Make these and enjoy the rest of the week!