Daniel Boulud's Fried Sweet Plantains

This recipe is also from Daniel Boulud's "Braise" cookbook, which I love. They are the suggested accompaniment to the Ropa Vieja recipe I just posted.

Fried Sweet Plantains

1/4 c. canola oil
2 very ripe plantains, sliced 1/2 inch thick (they should be nearly black all over- Jeff says try for soft and sticky ones)
Coarse sea salt or kosher salt

Heat 1/2 the oil in a skillet. Add 1/2 the plantains (they must all fit in one layer). Fry until dark golden brown on both sides.

Drain on plate lined with paper towels. Season with salt.

Repeat for remaining plantains.

Daniel Boulud's Ropa Vieja

	Daniel Boulud's Ropa Vieja « Thread Started on Today at 11:26am »
This is very very good! It makes tons! It would be a good Superbowl food, served with corn tortillas, lettuce or cabbage (shredded) and lime wedges. I also think it will be a very useful leftover! I assume a crockpot would work too. The drawback would be that the nice brown stuff you get from browning the meat would be lost, whereas if you brown the meat in the same pan as you cook the dish it adds flavor. Ropa Vieja from "Braise" by Daniel Boulud 4 garlic cloves 2 jalapeno peppers, chopped 2 t. dried oregano 1 1/2 t. course or kosher salt 2 1/2-3 lbs flank steak 1-2 T olive oil 1 T unsalted butter (we used olive oil) 2 medium red onions, peeled, halved and thinly sliced. 2 green peppers 1 red pepper 1/2 c. sherry 8 very large plum tomatoes, halved, cored and seeded (we used canned ones) 2 bay leaves freshly ground black pepper lime wedges Very good with fried sweet plantains (I will post that too, though they are not at all core). My husband- who actually made this - would suggest using more red peppers and less green. **** The day before: Combine the garlic, jalapeno, oregano and salt and rub the meat with it. Let it marinate in fridge. The day of: Set oven to 250 degrees Scrape rub off meat and reserve. Heat 1 T. oil and the butter. Brown meat in dutch oven. Remove to plate. Add more oil if needed. Sautee onions until light golden brown, 8-10 minutes. Add the peppers and cook for 5 minutes. Add the sherry and bring to a simmer, scraping up any brown bits on the pan. Add tomatoes, reserved rub, and 1 c. water. Add the flank steak, nestling it in with the veggies. Add bay leaves, salt and pepper. Bring to a simmer then place in oven for 3.5-4 hours, until meat is very tender. Enjoy (for days and days).

Love Juice

Cha Cha Cha Sangria (aka Love Juice)

Cha Cha Cha is one of my favorite restaurants. Located on Haight Street in San Francisco right near Golden Gate Park, it has a wonderful menu - perhaps best described as Neuvo Latin Carribean. Do NOT miss the chance to go there, and enjoy the food and the wonderful Sangria, which will fill you with love for, not only your dinner partner, but your waiter or waitress, and all the other patrons of the restaurant! They have published a cookbook, with many of their fine recipes - called "Cook, Eat, Cha Cha Cha."

**********

1 orange and 1 lemon, cut in 1/8 inch slices.

1 cup sugar

Sliced peaches, grapes, strawberries, or other seasonal fruits (optional)

1 bottle dry white wine

1 bottle dry red wine

Gin, Grand Marnier or Brandy to taste

Combine the citrus fruits, sugar and wine and stir for several minutes.

Cover and refrigerate for at lest 4-6 hours, or longer.

Before serving add the additional fruits or spirits. Serve over ice.

Dijon Pork (with or without Gorgonzola sauce)

DIJON PORK WITH GORGONZOLA SAUCE

This is a good - and very easy - recipe, particularly the pork (the sauce is only OK and IMHO not worth the calories).

But the pork is fantastic and works well with the Weight Watchers CORE plan.

Pork
1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 3/4-pound pork tenderloins

Gorgonzola sauce
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup canned low-salt chicken broth
1 cup crumbled Gorgonzola cheese (about 4 ounces)

For pork: Oil large rimmed baking sheet. Whisk Dijon mustard, olive
oil and thyme in small bowl to blend. Sprinkle pork tenderloins with
salt and pepper. Heat heavy large nonstick skillet over high heat. Add
pork and sear until brown all over, turning occasionally, about 10
minutes. Transfer seared pork to prepared baking sheet. Spread Dijon
mustard mixture over all sides of pork. (Can be prepared up to 2 hours
ahead. Refrigerate pork uncovered.)

Preheat oven to 425°F. Roast pork until thermometer inserted into
thickest part of meat registers 150°F, about 30 minutes. Remove from
oven and let stand 5 minutes.

Meanwhile, prepare sauce: Melt 1 tablespoon butter in heavy small
saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute.

Gradually whisk in whipping cream, white wine and chicken broth. Boil
until mixture is thick enough to coat spoon, whisking frequently,
about 1 minute. Add crumbled Gorgonzola and whisk until cheese is
melted and smooth and sauce is reduced to desired consistency, about 5
minutes.

Slice pork and transfer to plates. Ladle some sauce over pork. Serve,
passing additional sauce separately.

Bon Appétit
January 2001

Cranberry Pear Chutney

Cranberry-Pear Chutney
From Cooking Light

I have made this 3 times, for two Thanksgivings and a Christmas. Its great and very very easy.

***
This ruby-colored relish can be made up to three weeks ahead and stored in
airtight jars until you are ready to serve. It also makes a great hostess
gift when packed in small, decorative glass jars.

1 1/2 cups sugar
1 cup water
1 teaspoon salt
1/8 teaspoon ground cloves
2 (3-inch) cinnamon sticks
1 (12-ounce) package fresh cranberries
2 cups chopped peeled Bosc pear (about 3 medium)
1 cup chopped peeled Granny Smith apple (about 1 small)
3/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped crystallized ginger
2 tablespoons fresh lemon juice

Combine first 6 ingredients in a large saucepan; bring to a boil, stirring
until sugar dissolves. Reduce heat, and simmer 10 minutes or until
cranberries begin to pop. Stir in pear, apple, raisins, onion, and ginger;
cook 20 minutes or until fruit is tender. Remove from heat; stir in juice.
Cool to room temperature, and discard cinnamon. Cover and chill.

Yield: 4 3/4 cups (serving size: 1/4 cup)

NUTRITION PER SERVING
CALORIES 107(2% from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN
0.4g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 125mg; FIBER 1.6g; IRON 0.3mg;
CARBOHYDRATE 27.8g

Diane Morgan
Cooking Light, NOVEMBER 2004