Tilapia with a hint of Thailand

Don't know why, but this ended up tasting a bit like a spicy Masaman curry...

24 ounces tilapia filets
1 C mayonnaise
1/4 cup brown mustard
1/2 cup finely chopped pecans
1 T sweet chili sauce
1 T sriracha
1 shallot, chopped
juice and zest of 1/2 lime
salt & pepper

Mix mayonnaise, mustard, pecans, chili sauce, sriracha, shallot, lime juice/zest and salt & pepper together and spread on the filets. Bake at 350 for about 20 minutes till fish flakes easily.

Sauce
1 shallot chopped
3 T unsalted butter
1/4 cup Jim Beam
1/2 cup chicken stock
juice and zest of 1/2 lime
2 T sweet chili sauce
1 T sriracha
1 C cream
salt
white pepper

Saute the shallot in 1T butter till wilted. Add the Jim Beam and reduce till sticky. Add the chicken stock and reduce by 1/2. Add the lime juice/zest, chili sauce and sriracha, reduce till sticky. Add the cream and reduce slowly till it coats the back of a spoon. Add salt and white pepper to taste. Before serving, whisk in 2T of cold unsalted butter.

Roast Pork Loin with Garlic, Rosemary and Thyme

Adapted from Bon Appetit, June 1999

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
4 teaspoons chopped fresh thyme or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
2 Tbsp. extra virgin olive oil
1 2 1/2-pound boneless pork loin roast, well trimmed (This is a center cut pork loin, not a pork tenderloin - the cut boneless pork chops come from.)

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 5 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Serves 8
Per serving:
Calories 206
Total Carbohydrate 0.9 g
Dietary Fiber 0.3 g
Protein 24.9 g
Total Fat 10.8 g
Saturated Fat 3.0 g

Flax Pancakes

2 eggs
1/4 c ground flax
1/4 c ground almonds
pinch of salt
1 t splenda

Beat eggs well, add flax, almond meal, salt and splenda.

Serves 2
per serving
Calories 215
Total Carbohydrate 6.8 g
Dietary Fiber 5.2 g
Total Fat 16.9 g
Saturated Fat 2.5 g
Protein 11.4 g

Bulgogi - Korean Beef

Bulgogi

1 3/4 lb beef (top sirloin) sliced thin
2 T soy sauce
2 Tsp sugar
1 T sesame oil
1 T sesame seeds
4 green onions, chopped
3 cloves of garlic, minced
1 tsp fresh ginger, minced
2 T water or rice wine

Marinate the beef in the ingredients for at least 1.5 hours. Fry or cook over charcoal. Served with rice for the boys, I had stir fried baby squash with light soy sauce and rice wine vinegar.

Serves 4
per serving
Calories 417
Total Fat 26.5 g
Saturated Fat 9.8 g
Total Carbohydrate 4.8 g
Dietary Fiber 0.1 g
Protein 38.1 g

Pretty simple night...roasted a turkey breast with Penzey's Bicentennial Rub and some white wine, I think it was a Chenin Blanc. Reduced the wine with some chicken stock and cream for sauce and served with garlic roasted young green beans from whole foods. The boys had garlic mashed yukon golds with theirs.

Pork with Red Cabbage and Port

1 ¾ lbs pork steak cut into ½” pieces
½ lb bacon, chopped
4 cups thinly sliced red cabbage
2 thinly sliced shallots
1 teaspoon salt - divided
½ teaspoon pepper
½ cup port
1/4 cup apple cider vinegar
½ cup chicken stock

Fry the bacon pieces till crisp, remove from pan reserving 2T drippings. Add the pork steak to the pan with ½ tsp salt and pepper and sauté till browned. Remove pork from pan. Add the cabbage, onions and remaining 1/2 tsp salt to the pan and sauté till slightly wilted. Add the apple cider vinegar and sauté over med heat until the cabbage has wilted and the vinegar has reduced by half. Add the port and the chicken stock, simmer til reduced by 1/3. Add the reserved pork steak and simmer for 20-30 minutes. Prior to serving, stir in the bacon bits.

Serves 5

per serving:
Calories 515
Protein 37.8 g
Total Carbohydrate 8.9 g
Dietary Fiber 1.5 g
Total Fat 33.3 g

Derived from: http://www.farmfreshtoyou.com/recipes/porkcabbage-0003.shtml