Voting Starts Sep 20th
Howdy Folks! I'm gonna make this short and shorter. This week has gone by quicker than the blink of an eye, mine included and ya'll know how slow I can be. Why it has been one heck of a busy one for me. I do want to thank all participants in last weeks game challenge, there were a lot of great recipes and I plan on eating until I can't eat one more bite, and that's a lot as many of you know.
Okay, this is suppose to be short. So let me add congratulations to Lori for winning last week's game with her Bacon Wrapped Jalapeños. You can win this week by joining in too and sharing your recipes before Monday night - doing so gets you a chance to choose this week's game winning recipe.
Each week's winner gets an e-book of my newest publication due out in January, Best of Drick's Kitchen featuring recipes around Mobile and every recipe you enter gives you a play in the Grand Prize Drawing at the end of the season.
See the 'rulebook' for plays enhancing your game experience and to see what the heck the Grand Prize is about.
Adobo Pork Tortilla Canapés
with Black Bean Relish
makes 40 - 60 servings
2 -1 pound pork tenderloins, trimmed
8 to 10 -6 inch flour tortillas
Mexican Spice Seasonings
Queso fresco, mild feta or a Mexican cheese blend
1/4 cup Soy sauce
2 teaspoons Worcestershire
1 teaspoon liquid smoke
3 teaspoons paprika
2 teaspoons freshly ground black pepper
2 teaspoons coarse salt
2 teaspoon brown sugar
1 teaspoon smoked chili powder
1/2 teaspoon crushed Mexican oregano
2 pinches cayenne pepper
Black Bean Relish:
1 -15.5 oz can cooked small black beans (Frijoles Negros), drained
1 -11 oz Green Giant Chipotle White Corn, or corn with a little dried chipotle added
3 medium tomatoes, seeded, finely diced
1/2 cup diced red onion, minced
4 finely chopped green onions, green part only
2 tablespoons finely chopped fresh cilantro
2 tablespoon minced jalapeño pepper
2 tablespoon fresh lime juice
1 tablespoon chili powder
1/4 teaspoon salt
Marinade meat for at least 4 hours for added flavor in the mixture above and place in the refrigerator. This does a real number on the pork.
Meanwhile, make the relish by mixing together the black bean ingredients and refrigerate covering until assembly time. This is a fine relish you will make for many other uses.
Prepare the tortillas by lightly brushing each tortilla with olive oil and sprinkling a little Mexican Seasoning on each, use whatever kind you have on hand. Cut each tortilla in half and each half into 3 triangles making 6 pieces from each tortilla. Bake in a 350 degree F. preheated oven for about 6 minutes to toast or until brown. Remove and set aside in a warm area.
Remove meat from marinade, pat dry and sprinkle with the rub. Let set out for about an hour. Preheat grill to medium high. Cook tenderloin about 3 minutes on each side treating it as though it is four sided to sear and develop flavor. Test with an internal meat thermometer and cook until it registers 145 degrees F. for medium cooked meat. Cover with foil for at least 10 minutes, the meat should rise to the proper 150 degree for safety and be pink throughout.
If cooking inside, preheat oven to 425 degrees F. with the rack in the center position. Place a large cast iron skillet in the oven to heat and when hot, add the tenderloins. Roast for about 10 minutes, turn meat over and roast another 10 minutes. Cook until center of thickest part registers 145 degrees F. Cover with foil for at least 10 minutes.
Slice each tenderloin diagonally across the grain into quarter-inch thick pieces. Cover until ready to assemble.
Remove relish from the refrigerator about 15 minutes before assembly. To plate, place a slice of tenderloin on a tortilla, spoon a little of the relish on top, a scant teaspoon should do, and sprinkle with a little cheese.
Note: For medium-well done meat, cook tenderloin until internal temperature reaches 150 degrees. After resting covered, it should rise between 155 and 165 degrees.
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