Thursday, October 7, 2010
Pork N' Beans.
The devil on my right shoulder doesn't appear that often. Usually the organic, sustainable, local cooking angel on my left side prevails. I can still have those comforting dishes without needing a can opener. I love to take the classics and make them special. A deliciously modern update on pork n' beans is my Pork con Mojo with Spicy Smoked Pinto Beans. Pork tenderloin is marinated in mojo (lime, sour orange, garlic, cumin, oregano) and slow roasted in a low oven until fork meltingly tender. Add a little chicken stock, capers, and peppercorns to the pan juices to make a delicious tangy sauce. For the beans I soaked dried pinto beans overnight. Drained the water and cold smoked them for a few minutes with hickory chips on the stove. Then the beans are re-covered with fresh water, a split habanero chili, onion, and garlic. As the beans start to become soft add a little cumin, thyme, cinnamon stick, and piménton and cook until the liquid has reduced and the beans are fully cooked. Don't forget to season along the way. The spicy beans are the perfect compliment to the tart garlicky pork. I also made a Baby Spinach Salad with Warm Bacon Vinaigrette and Oregon Blue Cheese. Very simple. Render some bacon, remove bacon but the leave the fat. Saute shallots, garlic, capers in bacon fat. Whisk in sherry wine vinegar. Pour vinaigrette over the spinach and top with bacon and blue cheese crumbles. Much more delicious than a can of Spaghetti-Os or a floor taco.