Tasty Tuesday 6.26.12

Grilled Pork Tenderloin With Corn on the Cob

Ingredients

For the pork and corn:

• 1 tablespoon paprika
• Kosher salt and freshly ground pepper
• 1 teaspoon packed light brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon mustard powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons extra-virgin olive oil, plus more for brushing
• 2 small pork tenderloins (about 1 1/2 pounds total)
• 4 ears corn, husked

For the sauce:

• 3/4 cup apple cider vinegar
• 3 tablespoons packed light brown sugar
• 2 tablespoons ketchup
• 1/2 teaspoon red pepper flakes
• Kosher salt

Directions

Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.

Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.

Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.

Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.

Tasty Tuesday: Baked Rigatoni

8 servings

Preparation time: 20 minutes

Cook time: 30 minutes

 

Ingredients

1 lb. rigatoni or large tube pasta

1 lb. of ground beef

1 tsp. Olive Oil
2 cups shredded mozzarella cheese (about 8 oz.)

1 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 jar (1 lb. 10 oz.) Ragu® Old World Style® Sweet Tomato Basil Smooth Pasta Sauce, divided



Directions

Bring water to a boil in a large pot.  Boil pasta until tender.  Drain pasta well and toss with a tsp. of olive oil.  Brown ground beef in large skillet and season to taste.  Preheat oven to 350°. Toss hot rigatoni, 1-1/2 cups mozzarella, ricotta, parmesan and 1/2 jar Pasta Sauce; turn into 13 x 9-inch baking dish. Evenly pour on remaining Pasta Sauce.

Bake covered 30 minutes or until heated through.

Top with remaining 1/2 cup mozzarella and let stand until cheese is melted.

Motivational Monday - 06.18.12

Nothing great was ever achieved without enthusiasm.


- Ralph Waldo Emerson

Tasty Tuesday 6/12/12 - Crisp Chicken Wings with Chili-Lime Butter

Crisp Chicken Wings with Chili-Lime Butter

Ingredients

• 4 pounds chicken wings
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 big, fat rounded tablespoon Thai red curry paste
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 lime, halved
• Chopped cilantro leaves, for garnish

Directions

Preheat the oven to 425 degrees F.

Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.

While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven, add them to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro.

Motivational Monday 6.11.12

Adults are always asking little kids what they want to be when they grow up ’cause they’re looking for ideas.

- Paula Poundstone

Motivational Monday: 06.04.12

Reach high, for stars lie hidden in your soul. Dream deep, for every dream precedes the goal.
Pamela Vaull Starr