cumin

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

Posted on 02. Jan, 2012 by maureen in ancho chile powder, carrot, cumin, garlic, honey, jalapeno, oregano, pork, smoked paprika

Carrots:

  • 2 lbs baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
  • 2 tbsp water
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 small jalapeño (preferably red), seeded, coarsely chopped
  • 1 tsp honey
  • 1/2 tsp ancho chile powder
  • 1/2 tsp ground cumin
  • 1/4 tsp coarse kosher salt

Pork:

  • 2 1-to-1.25lb pork tenderloins
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp ancho chile powder
  • 1 tsp smoked paprika
  • 1 tsp coarse kosher salt
  • 1 tbsp extra-virgin olive oil

Carrots:

  1. Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  2. Toss to coat before continuing.

Pork:

  1. Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
  2. Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat.
  3. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.
  4. Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes.
  5. Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.

Serves 6
Source: Bon Appétit

Crispy Black Bean Tacos with Feta and Cabbage Slaw

Posted on 02. Jan, 2012 by maureen in black beans, cabbage, cheese, cilantro, corn tortilla, cumin, feta, green onion, lime

Double the cumin and add chopped avocado to the slaw. I originally thought to make an avocado lime dressing for the cabbage but decided avocado pieces would be quicker. We used sharp cheddar since we were out of feta and I brought home blue corn tortillas because Whole Foods was out of yellow. Overall, delicious! Especially with the avocado mixed in the salad. I should have chopped the cabbage in to smaller pieces but with the size of the tortillas and the amount of beans, it ended up being more of a side salad.

Ingredients:

  • 1 15oz can black beans, drained
  • 1/2 tsp ground cumin
  • 5 tsp olive oil, divided
  • 1 tbsp fresh lime juice
  • 2 cups coleslaw mix
  • 2 green onions, chopped
  • 1/3 cup chopped fresh cilantro
  • 4 white or yellow corn tortillas
  • 1/3 cup crumbled feta cheese
  • Bottled chipotle hot sauce or other hot sauce

Directions:

  1. Place beans and cumin in small bowl; partially mash.
  2. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
  3. Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side.
  4. Fill tacos with feta and slaw. Pass hot sauce alongside.
  5. Note: A prepackaged mix of shredded cabbage (and occasionally carrot) allows coleslaw to come together quickly—you can just tear open the package, give the mix a rinse, and top with a simple dressing.

Makes 4
Source: Bon Appétit

The Indian Hamburger

Posted on 03. Jul, 2011 by maureen in beef, cilantro, coriander, cumin, garam masala, ginger, scallion

Ingredients:

  • 3 lbs extra-lean ground beef
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp salt, or to your taste
  • 2 tbsp peeled and minced fresh ginger
  • 1/4 cup minced scallion greens (from 2 to 3 scallions)
  • 1/2 cup firmly packed finely chopped cilantro leaves, soft stems included

Directions:

  1. In a large bowl, combine all the ingredients and mix thoroughly. Shape into 6 to 10 patties, each about 4 inches in diameter.
  2. Put the patties on a grill and cook to the desired level of doneness, 10 to 15 minutes. Turn once or twice and press the patties with a spatula to ensure that the insides get properly cooked.

Source: Chilis to Chutneys: American Home Cooking with the Flavors of India by Neelam Batra

Tacos de Papa (Potato Tacos)

Posted on 26. May, 2011 by maureen in cabbage, cheese, cilantro, cumin, entrée, garlic, jalapeno, potato, taco, tomato, tortilla

HHoly potato goodness!!! They were as tasty as they sounded the first time I read this recipe. Ok, maybe a little tastier. We love cumin. We love potatoes. And we love salsa. The cabbage I questioned at first but didn't hesitate to throw it in the grocery cart because, well, it's a Saveur recipe! It has to be good! Ok, maybe not, but I trusted it to be greatness.

Didn't make any substitutions but I doubled the recipe. The only thing I missed was the extra tomato on top. I bought only two romas and used them in the salsa. I was kind of shocked by the amount of salt and ended up using less than it called for. The mashed potatoes were very salty, but once they were fried in the tortillas and topped with salsa and cabbage, the tastes blended together just right.

Ingredients:

  • 1 tbsp. finely chopped cilantro
  • 1/2 tsp. dried oregano
  • 1/2 tsp. sugar
  • 2 ripe tomatoes, cored
  • 2 red jalapeños, stemmed
  • 1 clove garlic, smashed, plus 2 cloves, minced
  • 1 tbsp. unsalted butter
  • 1 lb. russet potatoes, peeled
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper, plus more to taste
  • 1 tsp. ground cumin
  • 1/2 cup canola oil
  • 18 corn tortillas
  • Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving

Directions:

  1. Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2/3 cup water in a blender until smooth; set salsa aside. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
  2. Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
  3. Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.

Source: Saveur
Syndicate content