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I know, I know–I’m doing it wrong. I didn’t use arborio rice, and I didn’t gradually stir in wine/stock until done. That’s why its FAKE risotto.

  • 1/2 sweet onion, chopped
  • 1 Tbs butter (maybe–I didn’t really measure)
  • 3/4 cup white wine
  • 2 cups leftover rice (gasp! I used long-grain jasmine)
  • 2 Tbs fresh basil, cut chiffonade
  • 1/2 cup diced fresh mozzarella

Sautee the onion in butter over medium heat. When soft, add the wine, turn up the heat, and boil down. Add in the rice, reduce heat to low, cover, and stir occasionally until rice is heated through. Stir in the basil and the the cheese a little bit at a time until melted and well mixed.

This recipe is based on one from a Tuscaloosa News article by local chef Billy Kistler for the “Table for $20” column.

2 pork tenderloins
worcestershire sauce
soy sauce
liquid smoke
2 mangoes
1 small onion
1 sweet red pepper
1 bunch cilantro
1 lime
1 cup jasmine rice
ancho chile powder
cumin
garlic powder
salt
1 can black beans, rinsed and drained
olive oil

Preheat oven to 400F.

First, marinate the tenderloins. Place in a gallon ziplock with roughly equal parts worcerstershire and soy (I used about 10 dashes each) and a splash of liquid smoke.

Next, make the salsa: chop the mangoes, onion (I used a really small one, so go with half an onion here), pepper, and ciantro. Toss together and then add the juice and zest of the mango. Set aside.

Boil 2 cups water and add 1 cup jasmine rice. After 15 minutes, add ancho chile powder, cumin, garlic powder, and salt to taste. Stir well, and add the black beans. Cover, and let cook another 5 minutes to heat the beans.

Meanwhile, heat the olive oil over medium-high heat in an ovenproof skillet and brown the tenderloins (about 10 minutes). Then roast 10 more minutes in the oven.

Let the pork rest 10 minutes, then slice and serve over black bean and rice mixture and top with salsa (don’t be skimpy–use more salsa than the photo shows).