What a week! Work started to pick up, but then slowed down. Which is good because my name change at work went into effect mid-week and that caused all kinds of issues. But I think we’re good to go now. I have a new email and the new business cards have been ordered, what more could I need, right? Right. Other than that our days were pretty typical, but I find myself regularly wondering where the day goes! I blame having a regular work out schedule again, which isn’t a bad thing at all. But seriously, how do people in this area (with the crazy commutes) find time to workout, eat, and spend a reasonable time with their significant other?! Thank goodness none of my TV shows are running right now. I don’t even know what I’ll do in the fall! Speaking of fall, I cannot wait for it! This morning felt like fall when I walked outside and I could almost taste all things pumpkin and apple pie in the air. Ahhhh I love fall! Anyway…Friday brought a much needed time of relaxing and just being home. We made our new recipe for the week and then just hung out. And Saturday was another Fresh Stop weekend! Can’t wait to whip up some recipes with all this:
Another thing I’m loving this week is this:
We went to Home Depot last weekend and bought everything for that. We’ve had the Basil for a while (which is why it’s way taller), and then bought some mint, parsley, and cilantro to go with it. It’s perfect. Every time we need herbs I always have to buy so much for such a small amount, it’s great to have this just hanging out on our balcony now. Not sure why we didn’t think of that sooner, and how great is the little barrel? I’m loving it.
So we tried out a couple new recipes this week – another Blue Apron one (our favorite), a Trader Joe’s recipe (it was fine, we’ll eat the left overs but not sure if we’ll make it again), and an ice cream one (Matt’s pride and joy). The Blue Apron one worked out really well, all reasonable and easy to find ingredients…except for ground fennel. I wasted a trip to Whole Foods on that one. But they did have fennel seeds so I got those and then Matt used our mortar and pestle to grind them up. Finally a use for that other than guac! Not that guac is a bad use for it, but still. The spice rub was something we just had to make up as we went. Blue Apron told us what was in it so Matt just mixed it up, he says about 1 Tbsp of each ingredient. Boy was this recipe good! Seasonal ingredients, and so fresh! We brought back the peach margarita recipe from a couple weeks ago to go with it. Who needs to go to a restaurant when you can cook up this stuff at home?!
The Trader Joe’s one(s) were decent – Panko Crusted Crab Cakelets. They also had a recipe for smoked aioli to go with it, so I tried that out too. Credit where credit is due – Matt did pretty much all of the making of the crab cakelets. While he did that I made a little salad side dish – some heirloom tomatoes from our fresh stop share, cucumbers, red onions, fresh mozzarella pieces, basil, olive oil, balsamic vinegar, salt, & pepper. No recipe, just a little bit of this, a little bit of that. It all made for a pretty solid dinner, the restaurants around here have just spoiled me with higher crab cake expectations that canned crab can’t fulfill.
Finally, we decided to branch out with our ice cream flavors. I’ve made the Mocha Maddness recipe from week 4 at least 3 times now (and it’s still amazing), but the ice cream maker came with a book of recipes and one for peanut butter cup ice cream caught Matt’s eye.
Matt: The recipe was pretty basic, just peanut butter, sugar, vanilla, milk, cream and a few peanut butter cups. But I decided it needed more chocolate, so I took some fudge topping and folded it in before I put it in the freezer. It was super rich, but still delicious. .
Hopefully next week we’ll have some pictures of our place to post!! I was going to take some this weekend but we had a leaking HVAC issue that has the carpet in our sun room torn up at the moment. This is why we like renting.
Spice-Rubbed Pork Medallions with Peach Salsa & Cilantro-Green Bean Rice
- 3/4 Cup Jasmine Rice
- 6 Ounces Green Beans
- 2 Peaches
- 1 Bunch Basil
- 1 Bunch Cilantro
- 1 Clove Garlic
- 1 Lime
- 1 Red Onion
- 10 Ounces Pork Tenderloin
- 1 1/2 Tablespoon Pork Spice Rub (Brown Sugar, Spanish Paprika, Ground Fennel & Curry Powder)
- Make the spice rub: we don’t know the exact proportions, but we used about 1Tbsp of each – brown sugar, paprika, ground fennel, & curry.
- In a pot, cook the rice in accordance with the instructions on the package.
- While the rice cooks – prepare the ingredients: Remove the pork from the refrigerator to bring to room temperature. Trim off the stems of the green beans; cut the beans into ½-inch pieces. Pit and small dice the peaches. Pick the basil and cilantro leaves off the stems; discard the stems. Finely chop the cilantro. Roughly chop the basil. Peel and mince the garlic, smash until it resembles a paste. Using a peeler, remove the rind of the lime, avoiding the pith; mince the rind to get 2 teaspoons of zest (or just use a zester). Halve the lime. Peel and mince the red onion. slice the pork tenderloin into 1 1/2 inch thick medallions.
- Make the Salsa: In a medium bowl, combine the peaches, the juice of the whole lime, 3 to 4 tablespoons of the minced red onion (save the rest for the rice), the basil and half of the lime zest. Stir in a drizzle of olive oil and season with salt and pepper to taste. Set aside as you continue cooking.
- Cook the Pork: Place the pork spice rub in a shallow dish. Season each pork medallion with salt and pepper, then completely coat in the spice rub, tapping off any excess. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the coated pork medallions and cook, loosely covering the pan with aluminum foil, 3 to 4 minutes per side, or until cooked through. Transfer the cooked pork to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the pork with aluminum foil to keep warm. Let rest for at least 5 minutes.
- Make the Cilantro Green Bean Rice: Add 1 to 2 teaspoons of olive oil to the pan of fond and heat on medium until hot. Add the garlic, green beans, and remaining red onion; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the green beans are tender, but still crisp. Stir in the cooked rice, cilantro, and remaining lime zest and cook, stirring occasionally, 1 to 2 minutes, or until well combined and heated through. Remove from heat and season with salt and pepper to taste.
- Plate your dish and Enjoy!
Panko-Crusted Crab Cakelets
- 1/2 cup TJ’s Japanese Style Panko Breadcrumbs
- TJ’s 21 Seasoning Salute
- 2 Tbsp sliced TJ’s Green Onions, more for garnish
- 3 cans TJ’s Crab Meat, drained with tissue removed
- 1 Tbsp Smoked Aioli (see separate TJ’s Recipe) or TJ’s Real Mayonnaise
- 1 TJ’s Egg
- 1 Tbsp TJ’s Clarified Butter
- 1 Tbsp TJ’s Extra Virgin Olive Oil
- In a medium bowl, combine the dry ingredients: panko, green onions and a few shakes of 21 seasoning salute. Set aside.
- In another medium bowl combine the wet ingredients: crab meat, smoked aioli (or mayo), egg, and an additional few shakes of 21 seasoning salute.
- Gently fold the wet ingredients into the dry ingredients. Do not over mix.
- Loosely form about eight or nine patties, about 2 inches in diameter each.
- Add clarified butter and olive oil to a large pan on medium heat.
- Gently add crab cakes and fry for few minutes on each side. Using two spatulas, carefully flip once golden brown.
- Serve immediately with a side of Smoked Aioli for dipping.
- 3 large TJ’s Premium Peeled Garlic Cloves
- 3/4 cup TJ’s Mayonnaise
- 1/2 Tbsp TJ’s Olive Oil
- 1 tsp TJ’s Smoked Paprika
- 1 tsp TJ’s Lemon juice, more to taste
- TJ’s Sea Salt and TJ’s Black Pepper, to taste
- Add garlic to a small saucepan, cover by 1/2 inch with cold water, place over medium flame and poach until water comes to a boil. As soon as the water boils, remove from heat, steep for one minute, drain and rinse with cold water to stop the cooking. Let garlic cool completely.
- Add the garlic, mayonnaise, olive oil, smoked paprika, and lemon juice to a blender or food processor and process until smooth. Do not over mix. Taste and adjust lemon if desired and then add salt, and pepper to taste. Refrigerate to help marry flavors.
Peanut Butter Cup Ice Cream
- 1 cup good quality peanut butter (not natural)
- 2/3 cup granulated sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 tsp vanilla extract
- 1 cup chopped peanut butter cups
- (Optional) Fudge Sauce
- In a medium bowl, use a hand mixer on low speed to combine the peanut butter and sugar until smooth.
- Add the milk, mix on low speed until the sugar is dissolved, 1-2 minutes.
- Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours, or overnight.
- Freeze in ice cream maker according to manufacturer’s directions, about 5 minutes before completed add the chopped candy and let it mix thoroughly.
- If fudge “swirls” are desired, mix in fudge by hand. We took the hot fudge right out of the jar without heating it up and mixed it into the ice cream before throwing in the freezer for a couple hours to firm it up.