Shrimp-Crusted Pork Loin with Chipotle Vinaigrette

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This would be a great dish to serve to guests, it makes a nice presentation. The recipe is adapted from the Fresh Fish cookbook by Jennifer Trainer Thompson.

Shrimp-Crusted Pork Loin with Chipotle Vinaigrette

  • Servings: 4
  • Time: 15 to 20 minutes
  • Difficulty: easy
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Ingredients

For the Pork:

  • 4 (6-ounce) pork loin slices, 1/2 inch thick
  • salt and freshly ground pepper
  • 1 tablespoon of vegetable oil
  • 2 tablespoons of butter
  • 1 tablespoon of chopped garlic
  • 1 tablespoon of fresh cilantro leaves, or parsley chopped
  • 1/4 teaspoon red pepper flakes
  • 1 pound of shrimp (21-25 count), peeled, deveined and patted dry, chopped
  • 1/2 cup of panko breadcrumbs

 

For the Vinaigrette: 

  • 1/2 cup white wine vinegar
  • 2 egg yolks
  • 1 tablespoon of chipotle  peppers in adobo sauce
  • 1 tablespoon of shallot, chopped
  • 1 cup of lightly packed cilantro or parsley leaves, and 1 tablespoon for garnish
  • 1 cup olive oil

 

Directions

  1. Preheat oven to 350F.  Pat dry the pork slices and season with salt and pepper. (flour lightly if desired) Preheat a heavy skillet, coat the pan with oil and sear the pork on each side for 4 to 4 minutes. Transfer to a baking sheet.
  2. In the same pan over reduced heat, add the butter, garlic, 1 tablespoon of cilantro, and the pepper flakes. Saute until the garlic is translucent. Add the shrimp and cook until the shrimp turns pink but not fully cooked. Add the breadcrumbs and stir. Remove the pan from the heat and divide the shrimp mixture among the pork slices by placing a spoonful on top of each. Bake for 10 to 15 minutes or until the pork reads 165F.
  3. To make the vinaigrette: Put the vinegar, egg yolks, chipotle peppers, shallot, and cilantro in a food processor or blender and pulse several times to combine. Drizzle the oil and pulse a few more times.
  4. Drizzle the pork with the vinaigrette and sprinkle with cilantro leaves.

 

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The Awesome Blogger Award

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A couple of weeks ago I was nominated for the awesome blogger award. I am very honored.

Thank you Megala’s Kitchen for nominating me for The Awesome Blogger Award! Check out her awesome blog Megala’s Kitchen.

The Rules:

  1. Thank the person that nominated you.
  2. Include the reason behind the award.
  3. Include the banner on your post.
  4. Tag it under #awesomebloggeraward in your reader.
  5. Answer the questions your nominator gave you.
  6. Nominate at least 5 awesome bloggers.
  7. Give your nominees 10 new questions to answer.
  8. Let your nominees know they have been nominated!

 

My answers to Megala”s questions:

  1. The most memorable comment on my posts. It was one that made me laugh, the commentator stated the recipe had too much wine, it made me wonder if he was drinking it instead of cooking with it.
  2. What is your advise to new bloggers.  It takes patience and work for the blog to take off.
  3. Who is your role model?  That’s a tough one, looking back I have been inspired by many different people at different times.
  4. Person behind your success? That would be my husband. I wouldn’t be able to do this without his support.
  5. Name the celebrity you would like to dine with. Celebrity chef  Ina Garten.
  6. My favorite pastime?  Read a good book.
  7. Your favorite quote? Any thing from Coco Chanel, my favorite “I don’t do fashion, I am fashion.”
  8. Most memorable gift I received. An embroidered handkerchief that I got as a child, pinned it inside my wedding dress for something old.
  9. According to you happiness is…….   Traveling with my husband.
  10. If you get a chance to change one thing in your life, what would it be?  I try not to dwell on regrets, so I would not change a thing. I believe I am where I am supposed to be.

 

Nominees:

  1. Lizzie Rose
  2. Join Us, Pull up a Chair
  3. Ann-Marie Carey Make-up
  4. Rose Sunshine
  5. Midnight Munchies & More

 

My Questions to nominees:

  1. Why did you start a blog?
  2. What are your goals for your blog?
  3. What is your favorite city?
  4. What skill would you like to learn?
  5. Who is your favorite author?
  6. What makes you happy?
  7. Describe yourself in 5 words or less.
  8. What are you thankful for?
  9. Your favorite three songs are….
  10. What is your ideal weekend?

Looking forward to reading your answers.

 

The Kentucky Derby Hat Fashion

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The 143th Kentucky Derby is next Saturday May 6, which hat will you be wearing? Haven’t had the pleasure to attend this event but always wanted to. Not just because of my love for horses, but to wear one of these hats! Did you know there’s some history behind these hats?

Here’s a brief history of the derby’s hat fashion by Time magazine

Grilled Salmon with Tomato-Basil Relish

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This is part 2 of this week’s seafood series. The relish was surprisingly good that I made it again to accompany another dish. Salmon is a fish we have for dinner a few times a month, it is truly one of my favorites. This was adapted from Fresh Fish, by Jennifer Trainer Thompson.

Grilled Salmon with Tomato-Basil Relish

  • Servings: 4
  • Time: 8 to 12 minutes
  • Difficulty: easy
  • Print

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Ingredients

Salmon

  • 2 pounds of Atlantic salmon with skin on
  • 2 teaspoons of sesame oil
  • 1/4 teaspoon of dried rosemary
  • salt and freshly ground pepper
  • lemon wedges

Relish

  • 2 ripe tomatoes, diced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced basil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • salt and freshly ground pepper

 

Directions

  1. Prepare a medium-high fire in a gas or charcoal grill. Brush both sides of the salmon with sesame oil, then sprinkle the flash side with the rosemary and salt and pepper. Squeeze the lemon over the fish and grill until a flakes with a fork, about 4 to  6 minutes on each side.
  2. Meanwhile combine and mix all the relish ingredients in a small bowl.
  3. Serve the fish with the relish on the side.

Traditional Fish Pie

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I made this dish a couple of times because the first time the mashed potatoes didn’t brown on the top, and since you should never over cook fish I was afraid to leave it in the oven any longer. So the second time I made it I just put it under the broiler and it came out perfect. This recipe was adapted from The Newlywed’s Cookbook.

 

Traditional Fish Pie

  • Servings: 4
  • Time: 20 minutes
  • Difficulty: moderate
  • Print

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Ingredients

  • 1/4 cup of flour
  • 2 cups of milk
  • 1 1/2 pounds of fresh haddock, skin removed
  • 2 3/4 sticks of unsalted butter
  • 1 tablespoon of dry mustard powder
  • 2 hard-boiled eggs, peeled and sliced or quartered
  • 2 pounds of baking potatoes, peeled and cut into even sized pieces
  • sea salt and freshly ground pepper

 

Directions

  1. Put the milk in a wide saucepan, heat to just to boiling point, add fish. Turn off the heat and poach until opaque carefully not overcooking.
  2. Meanwhile, melt 1 1/4 sticks of butter in another saucepan, stir in the mustard powder and flour. Remove from heat. Place the fish in a baking dish and place the eggs on top. Strain the poaching liquid from the fish into the saucepan with the butter.
  3. Return the pan to the heat whisking vigorously  to smooth any lumps and bring to a boil. Pour the thickened mixture over the fish and the eggs.
  4. Meanwhile cook th potatoes in salted water till tender, drain and place back into pan. Melt the rest of the butter. Reserve about 1/4  of cup and pour the butter in the potatoes and mash them up. Season with salt and pepper. Spoon the potatoes carefully over the fish. Dot with the remaining butter.  Transfer the pie into a 400F degree oven and cook for 20 minutes or till nicely browned. 
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