Cooking for Two - Bruce Weinstein [16]
cup lime juice (juice of 3 to 4 medium limes; see Note)
2 tablespoons peeled, minced fresh ginger
1½ tablespoons packed light brown sugar
1½ tablespoons nam pla (see page 10)
1 tablespoon peanut oil
1 teaspoon red chili paste (see page 12)
1 small garlic clove, minced
1 small pork tenderloin (about ½ pound), trimmed and sliced into ½-inch rounds
1 small head Bibb lettuce (about 10 ounces), washed and torn (about 4 cups)
½ cup thinly sliced radishes (about 4 large radishes)
¼ cup fresh cilantro leaves, washed (do not use dried herbs)
3 tablespoons chopped fresh mint leaves
2 tablespoons chopped roasted unsalted peanuts
1½ tablespoons unsweetened shredded coconut
1. To make the satay marinade, whisk the lime juice, ginger, brown sugar, nam pla, peanut oil, red chili paste, and garlic in a medium bowl until the sugar dissolves.
2. Place the pork tenderloin slices in a separate medium bowl. Spoon 6 tablespoons of the marinade over the sliced pork, toss well to coat, then cover and set aside at room temperature for 20 minutes, stirring occasionally. Reserve the remaining lime juice marinade as a dressing for the salad.
3. Place the broiling rack or a lipped baking sheet 4 to 6 inches from the heat source; preheat the broiler. You can line the rack or the baking sheet with aluminum foil to facilitate cleanup later on. Without draining them, lay the marinated pork slices on the rack and broil for 5 minutes, until browned and cooked through, turning once. Discard the marinade they’ve been soaking in.
4. Gently toss the lettuce, radishes, cilantro, and mint on a serving platter until well combined. Sprinkle with the peanuts and coconut; top with the cooked pork slices. Spoon the reserved lime juice mixture over the platter as the dressing. Serve immediately.
NOTE: To get the most juice out of citrus fruits, make sure they’re at room temperature. Before cutting them open, roll them along your work surface, firmly pressing down with the palm of your hand.
SOUTHWESTERN SALAD with CHICKEN, GRAPEFRUIT, and CUMIN VINAIGRETTE makes one large composed salad
The flavors of this salad were inspired by the best of Texas cooking—pecans, whole cumin seeds, chiles, and ruby red grapefruits, a Rio Grande Valley specialty. The various ingredients are prepared separately, then assembled at the last minute on a serving platter; a zesty dressing, made with heart-healthy grapeseed oil, is drizzled over the top. Serve this salad with flour or corn tortillas warmed in the microwave for a minute on high.
FOR THE DRESSING
1 teaspoon whole cumin seeds
¼ teaspoon red pepper flakes
2 tablespoons red wine vinegar
1 garlic clove, crushed
¼ teaspoon salt, or to taste
5 tablespoons grapeseed oil, or olive oil
FOR THE SALAD
1 small red bell pepper
2 teaspoons lime juice
1 tablespoon chili powder (see page 8)
2 boneless, skinless chicken breast halves (about ¾ pound total weight)
1 tablespoon grapeseed oil, or olive oil
1 ear corn, kernels removed, cob discarded
¼ cup pecan pieces
1 medium ruby red grapefruit
1 small head Boston lettuce, stemmed, washed, dried, leaves torn into bite-sized chunks
1 small shallot, thinly sliced and broken into rings (see Notes, page 54)
2 tablespoons chopped fresh cilantro (do not use dried)
1. To make the dressing, toast the cumin seeds and the red pepper flakes in a small dry skillet set over medium heat for 2 minutes, or until very fragrant. Stand back: the chile oils can volatilize and burn your eyes. Set the spices aside in the skillet while you whisk the vinegar, garlic, and salt in a small bowl. Whisk in the oil in a thin, steady stream; continue whisking until the dressing thickens. Transfer the spices to a cutting board; lightly crush them with the side of a large knife. Stir the spices into the dressing, then set aside.
2. Char the bell pepper by holding it with long-handled tongs over an open gas flame, or place it on the broiler rack or a baking sheet 4 to 6 inches from a preheated broiler. Turn the pepper until charred on all sides, including the top and bottom.