I’m still trying to learn how to cook for two. And even though we grilled both tenderloins, we had enough for a second dinner and some for Bob to take in his lunch. I think it worked out rather nicely.
When I saw this Mexican White Rice recipe with Plantains, a memory came back to me. My grandmother, Mi Chita, use to serve us rice with sliced banana in it. I didn’t know anything about plantains; I just thought she was being her usual cool self. Now I understand. Maybe she couldn’t afford them or they weren't readily available, but she made due. It’s funny how the older we get, the smarter our parents and grandparents appear in our eyes.
It’s almost the end of August and the weather is still in the triple digits here in town. Check out the Spiked Espresso Cooler in my chocolate blog for a great thirst quencher. I bet you make it before the weeks out.
Mexican Barbecued Pork Tenderloin
(recipe inspired by Jamaican Barbecued Tenderloin, Mayo Clinic Cookbook)
4 teaspoons brown sugar
4 teaspoons red chile (or chipotle) powder
2 teaspoons cayenne powder
½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
2 teaspoons sea salt (or kosher salt)
2 small pork tenderloins
3 teaspoons white vinegar
2 tablespoons honey
2 teaspoons tomato paste
Combine all dry ingredients in a small bowl and mix to blend well.
Rub the spice blend over both tenderloins; allow to stand for half an hour.
In another bowl, combine vinegar, honey and tomato paste. Whisk to combine. Set aside.
Light your grill and heat to medium high. Grease the grate and position 4 to 6 inches from coals.
Turn several times through grilling, while over direct heat, about 4 to 5 minutes total. Move tenderloins to cooler part of the grill and continue grilling for an additional 14 to16 minutes.
Baste with glaze and continue cooking until internal temperature of tenderloin reaches 160 degrees.
Transfer to cutting board and allow to rest for 5 minutes before slicing. Drizzle with additional glaze.
2 tenderloins will serve 6 to 8 people.
Mexican White Rice with Fried Plantains
Recipe courtesy Patricia Jinich (the Paula Deen Show)
makes 8 to 10 servings
2 cups long-grain white rice
3 tablespoons corn or safflower oil, plus more for frying plantains
1/2 cup finely chopped white onion
4 cups chicken stock, prepared or homemade
1 celery stalk, chopped small
1 fresh parsley sprig
1 tablespoon lime juice
1 teaspoon kosher salt
1 serrano chile (or jalapeño)
2 ripe plantains, sliced 1/4-inch thick (I didn’t have any plantains so I didn’t use)
Sour cream, garnish
Put the rice in a large bowl and cover with very hot water. Let it soak anywhere from 5 to 10 minutes. Drain, rinse with cold water and drain again.
Heat 3 tablespoons oil in a large saucepan, add the rice and fry over high heat, stirring softly for 1 to 2 minutes. Add the onion and stir, from time to time, until the rice begins to change its color to milky white and it sounds and feels heavier, as if it were grains of sand, about 5 more minutes.
Add the chicken stock, celery, parsley, lime juice, salt and chile to the rice. When the mixture starts to boil, cover the pot, reduce the heat to lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 20 minutes.
If the rice grains don't seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 more minutes or so. Remove the pan from the heat and let it sit covered for 5 to 10 minutes. Fluff with a fork and set aside.
Cook's Note: The skin of the plantain should be almost entirely black when it is mature and ready to use.
Peel the plantains and slice them diagonally into 1/4-inch thick slices.
In a saute pan over medium heat, add about 1/4-inch of oil. Heat the oil until hot but not smoking. Add the plantain slices and fry until lightly browned, but not blackened, about 2 minutes. Remove the plantains from the oil to a plate covered with paper towels, to drain.
Transfer the rice to a large serving bowl and arrange the hot plantains on top. Garnish with a good dollop of sour cream and serve.
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Like to read about History?
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and, of course,
Here is what Jeff Foxworthy has to say about folks
from Texas ..
If someone in a Lowe's store offers you assistance and
they don't work there, you may live in Texas ;
If you've worn shorts and a parka at the same time,
you may live in Texas ;
If you've had a lengthy telephone conversation with
someone who dialed a wrong number, you may live in
If "Vacation" means going anywhere south of Dallas for
the weekend, you may live in Texas ;
If you measure distance in hours, you may live in
If you know several people who have hit a deer more
than once, you may live in Texas ;
If you install security lights on your house and
garage, but leave both unlocked, you may live in Texas ;
If you carry jumper cables in your car and your wife
knows how to use them, you may live in Texas ;
If the speed limit on the highway is 55 mph -- you're
going 80 and everybody's passing you, you may live in Texas ;
If you find 60 degrees "a little chilly," you may live
in Texas ;
If you actually understand these jokes, and share them
with all your Texas friends, you definitely live in