Adventures Recipes

Wednesday, April 26, 2006

Taco Bowls

1 bag tortilla chips
2 pounds ground chuck
2 jalapeno peppers, seeded and finely chopped
2 medium onions, chopped
4 garlic cloves, chopped
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder
coarse salt and freshly ground pepper to taste
2 firm Hass avocados
4 plum tomatoes, seeded and chopped
fresh cilantro leaves to taste, chopped
juice of 1 lemon
1 tablespoon olive oil
4 cups shredded Mexican cheese
1. Lightly crush the chips by popping open the bag and giving the chips a light bash with a frying pan being careful so they don't fly out of the bag!
2. Heat a large nonstick skillet over medium-high heat. Add the beef to the skillet and crumble and brown it. To the browned meat add half the jalapeno, three fourths of the chopped onion, and all of the garlic. Season the mixture with the cumin, chili powder, salt, and pepper. Cook together for 5 minutes mores, then add about 1 cup water and reduce the heat to low.
3. Halve and separate the avocados. Remove the pit with a spoon. Use a small knife to dice the avocado while still in the skin. Scoop the diced flesh and place it in the bowl. Combine the tomatoes, remaining onions, remaining jalapeno, and the cilantro gently with the avocado and dress the salad with the lemon juice and 1 tablespoon of olive oil. Salt to taste.
4. Layer a handful or two of chips in a bowl and top with a handful of cheese. Fill the bowl with taco meat, top with more cheese, then mound some salad on top and serve.

Tuesday, April 11, 2006

Grilled Stuffed Whole Pork Loin

Grilled Stuffed Whole Pork Loin
adapted from How to Grill by Steve Raichlen

1 whole pork loin, trimmed, approx. 2 1/2 to 3 pounds
4 tablespoons pesto, commercial or homemade
coarse salt, to taste
freshly ground pepper, to taste
4 pieces bacon

1. Trim any fat and silver skin from whole boneless pork loin. Starting at the bottom, slice into loin lengthwise almost all the way through. Roll over the thick piece and continue in this manner until you have a flat piece of meat. Sort of like rolling out paper towels.
2. Season cut side of meat with salt and pepper. Spread pesto over cut side, then roll meat back to original shape.
3. Lay bacon slices over butcher's twine so that they will cover all 4 sides of loin when tied. Tie the meat together.
4. Heat grill so that you have a hot area to cook on and an area for indirect grilling also. Place meat on hot, clean, and oiled grill grates over the heat of the coals. Brown all 4 sides of meat then move to the indirect grilling area. Cook until internal temperature reaches 160º. Remove from grill and rest 5-10 minutes before slicing.