Fun with Fish

I recently added yet another food blog to my daily read list - My Kitchen Moovement.   I originally stumbled upon his blog by following a link for Garlic Dill Pickles I found either on foodgawker or TasteSpotting. Unlike most of the other food blogs I follow, this one is authored by a guy.  And a really interesting, well-traveled guy.  I encourage everyone to check it out and be sure to read the 'About' section.

He used to keep a list of his Favorite Foods and their recipes (he has since removed it) posted on the right side of his page.  The Baja-Style Fish Tacos were on that list.  After talking with a coworker, and fellow Dinner Diva, about her own homemade Fish Taco experience the week before, I couldn't wait to attempt my own.

Prior to this experience I had never deep fried anything in my life and had always been a little intimidated by the process.  Thankfully I received a fabulous dutch oven and candy thermometer this past Christmas.  Both proved to be invaluable.

The hubby joined in on the kitchen fun! We had a blast and he was a fabulous sous chef - chopped the cilantro like a pro, measured ingredients with precision and manned the batter station.  And took all of the pictures. 

While R prepared the garnishes for our tacos (sliced the cabbage and made the sauce) I cut a pound and a half of Tilapia filets in to 2" pieces.

Once the oil reached 375 we started frying. 

R was in charge of dredging and battering and I was in charge of the frying part.  It was a little messy, but overall a great system.

The finished product was amazing!  We both loved the tacos and decided the only thing we would do differently next time would be to make the batter a little spicier. 

We both ate leftovers the next day and they were just as good Day 2.  If anything, the sauce was even better.

Although it was a delicious meal, my favorite part was spending time with my love. I can't wait to cook another meal together. 

It's "Brinner" Time

We have a great butcher shop here in town called Midway Food Market.
I love the place. 
I stopped by after work Thursday afternoon and picked up a few links of their venison sausage and a package of beef jerky.  Their sausage is out of this world... it's one of only a handful of sausages I will eat. 

(We ate all of the jerky before I could take a picture...it's that good.)

I don't care if it's breakfast, lunch or dinner time, it's always a good time for Midway.

Last week on Facebook I was taught a new term: 'Brinner'.  Isn't that a great word?!?!  So much more efficient than saying 'breakfast for dinner'. 

I love 'brinner' because it's

1. easy
2. cheap
3. and a great way to clean out the fridge

Even uncooked the stuff smells great!

(sorry it looks so phallic)

My trash pile. 

The garbage can is nowhere near my workspace of choice.

'Brinner' is served

Easy Weeknight Dinner

Every Wednesday after work I follow the same routine  - get a snack, fix myself something to drink and check out the weekly food ads.  I am a frugal shopper, but refuse to sacrifice quality or deprive myself of good food, so the food ads are very important to me. 

I stock up on pork tenderloins whenever the price goes below $3/lb.  I love pork tenderloins because they are so versatile and so dang easy to prepare.  All it takes is a good meat thermometer and you're golden. 

My sister got me this one for Christmas 2 years ago and it changed my world. 

One of my favorite weeknight "Go-To Meals" is Raspberry Chipotle Pork Tenderloin.

It's super easy and utilizes several already prepared ingredients. 

Preheat oven to 375 F

After trimming the excess fat and silver skin off of the tenderloins,  season them with whatever spice rub you have on hand.  (Tonight I used Adams Reserve Peppercorn & Garlic Sean-n-Crust, but good old salt and pepper works beautifully too.) 

 I keep several of these in my cabinet at all times and use them on almost everything. 

Heat 1 T of olive oil and 1 T of butter in a skillet or fry pan.  Sear the tenderloins on each side for several minutes, forming a nice 'crust'.  Put them in a roasting pan, pop them in the oven for about 22 - 25 minutes (internal temp should register 140 when you remove them from the oven). 

As soon as you remove them from the oven you'll want to pour a little bit of Raspberry Chipotle Sauce over the tenderloins and tent them with foil.  They need to rest about 10 minutes before carving.

I think everyone and their brother makes a version of this sauce now. 

This just happens to be the one I had in the fridge. 

While the pork is resting, you have plenty of time to do side dishes.  I usually do some sort of whole wheat couscous and a green veggie. 

I love couscous for two reasons:

1. the liquid to couscous ratio is 1:1 *I can never remember what the ratio is for rice*
2. it cooks in 5 minutes 

Tonight's side dishes were Walnut Parmesan Couscous and Walnut Garlic Green Beans. 

For both dishes I toasted the walnuts lightly ahead of time and then later cooked them a little more in some butter and garlic... mmmmm.

From start to finish this dinner takes no more than 35 minutes and most of that is "hands-off" time.  Fresh, tasty food with minimal effort - now that's what I'm talking about.