"I like fiery passion, actually." - Olympus
Question #92287 posted on 06/19/2019 4:06 p.m.
Q:

Dear 100 Hour Board,

Any game changing recipies you’d like to share?

-Yum

A:

Dear Yum,

Here are a few that I really love from our making-food adventures recently. Apparently I really like pork.

 

Balsamic Apple Pork Tenderloin

(Note: recipe has been adapted for an Instant Pot pressure cooker, which is a seriously worthwhile investment)

1 Tbsp Cooking Oil
1.5 lbs Pork Tenderloin (not loin roast)
1 small Onion, cut in half and thinly sliced
2 cloves Garlic, pressed
1/4 cup + 1 Tbsp Balsamic Vinegar (good quality)
1 cup Chicken Broth
2 Apples, chopped (any variety you like)
1/2 tsp Coarse Salt (or 1/4 tsp table salt)
1 sprig Rosemary
3 sprigs Thyme
1/4 cup Honey
2 Tbsp Butter
2 1/2 Tbsp Corn Starch

With pot on Sauté function, brown pork on all sides (2-4 minutes per side). Set aside.

Add the onion and cook until tender, stirring frequently, deglazing the pot (scraping up all of the brown bits). Add a small amount of broth if necessary to deglaze. Add garlic and cook for 30 more seconds while stirring.

Add the broth, balsamic vinegar, apples, salt, rosemary, and thyme and mix together.

Add the tenderloin back in and nestle it down into the broth mixture.

Replace lid and cook on Manual setting at high pressure for 5 minutes. Let pot depressurize naturally for 15 minutes and then release remaining pressure.

If the tenderloin isn't up to temp, remove the tenderloin and complete the next 3 steps. Then add tenderloin to mixture and let it cook for a few minutes, turning once. Check temperature again before removing and covering with foil. Then proceed to adding the corn starch, etc.

Turn the Sauté function back on and add honey and butter, stirring to incorporate.

Cook for about 5 minutes to let the mixture reduce.

Remove pork and stir in corn starch mixed with an equal volume of cold water. Cook applesauce mixture until it thickens.
 
 
 

Baked Sweet Potato Soup

(use the leftover smoked cheddar to make a grilled cheese sandwich and dip it in the soup)
 
6 slices bacon
1 Tbsp. brown sugar
1 medium onion, diced
4-5 cloves garlic, minced
1 Tbsp. butter
3 Tbsp. flour
4 cups chicken broth
1 tsp. kosher salt
1/2 tsp. pepper
1 tsp. smoked paprika
1 tsp. ground sage
1 1/2cups mashed cooked sweet potato (about 2 medium)
1 tsp. apple cider vinegar
1/2 cup shredded smoked cheddar cheese


Preheat oven to 375 degrees. Line a baking sheet with foil and lay bacon slices in a single layer. Rub about 1/2 teaspoon brown sugar over each slice. Bake until bacon is crisp (about 20-25 minutes) and then remove to cool.

Place 2 tablespoons of the grease from the bacon pan in a soup pot over medium heat. Add onion and cook for 5-6 minutes, until onion is tender. Add garlic and cook for 30 seconds more.

Push onions to the side and add butter to pan until melted. Add flour and cook mixture for about a minute until smooth. Mix around with onions in pan for another minute.

Slowly add in chicken broth and whisk until smooth. Add salt, pepper, paprika, and sage. Bring to a boil and then reduce to a simmer for 5 minutes. Add sweet potatoes, then turn off heat and add vinegar and cheese.

Place soup in blender to process until smooth. Top with bacon and desired toppings.
 
 

Pan Pork Chops with Parmesan Orzo

4 pork chops
Salt and pepper
1/4 cup flour
1/4 cup olive oil
1 onion, thinly sliced
Garlic, pressed
1/2 cup marsala wine
1 1/2 cups Roma tomatoes, chopped
1 cup chicken broth
1/4 cup white wine vinegar
2 Tbsp. sugar
2 tsp. oregano
1/2 cup pimiento-stuffed green olives

Season chops with salt and pepper; dust with flour.

Heat oil in a saute pan over medium-high heat. Add the chops and cook until well browned on both sides; remove from pan.

Add onions and saute until nice and soft. Stir in garlic and saute 1 minute.

Deglaze the pan with marsala, scraping up any browned bits from the bottom of the pan. Stir in tomatoes, broth, vinegar, sugar, and oregano; bring to a boil.

Return chops to pan, cover, reduce heat to medium-low, and simmer until chops are cooked through. Add the olives and simmer until heated through.

Serve with parmesan orzo.
 
 

Marinated Pork Tacos with Salsa Roja 

2-3 lb. pork tenderloin
3 Tbsp. orange juice
2 Tbsp. vegetable oil
2 Tbsp. lime juice
2 Tbsp. minced garlic
2 Tbsp. oregano
1/2 tsp. kosher salt
1/8 tsp. black pepper
1/8 tsp. red pepper flakes
8 corn tortillas
1 cup shredded Monterey Jack
1 cup refried beans (optional)

5-6 Roma tomatoes (1 1/4 lb.)
1/2 small onion
2 cloves garlic, wrapped in foil
1 jalapeno
1/4 cup chopped cilantro
2 Tbsp. lime juice
1/4 tsp. kosher salt

For the marinade, whisk together orange juice, oil, lime juice, garlic, oregano, salt, and peppers. Place tenderloin in a baking dish and pour the marinade over the top. Cover and chill for up to 2 hours.

Preheat grill and brush with oil.

To make salsa, grill tomatoes, onion, garlic packet, and jalapeno until soft, about 5 minutes. Allow them to cool for 5 minutes. Peel the grilled vegetables and pulse them in a food processor with cilantro, lime juice, and salt.

Grill pork, covered, over medium-high heat, turning often. Once meat has reached 145 degrees, remove it from the grill and tent with foil. Let rest for a few minutes before cutting into thin slices.

Serve tacos with Monterey Jack and salsa roja.
 
 
Best,
 
The Man with a Mustache
A:

Dear Yum,

Normally I would have something to add here, but the past year or so I have been really struggling with a desire to cook. Yellow has stepped up and done a lot of dinner decisions and prep, which is great. But really, the lifesaver has been discovering Citrus Pear. You sign up, go to a grocery store, then spend 2 hours prepping 10 meals (I do two of each, so I leave with 20 meals). Then I don't have to do much with dinner for the majority of the month.

They prep the meat and label the bags. They plan what meals to make and do all of the grocery shopping. You just stand there with any friends you convinced to come with and chop veggies and open cans. It's absolutely fabulous.

~ Dragon Lady

A:

Dear Yum, 

This neapolitan cake recipe from Cake by Courtney is to die for. I've never been a fan of artificial strawberry flavor so I was intrigued with the use of freeze dried strawberries. YOU WILL NOT REGRET IT.

I've also used this lasagna recipe multiple times and get nothing put compliments from it. I use a little more Italian seasoning and garlic than recommended and also layer it and let it sit in the fridge over night. So good!

-Ms.O'Malley

A:

Dear Yum,

Yes, and no.

Yes, I would qualify the Conveyor Belt Chicken and Herb Salsa recipes in Salt, Fat, Acid, Heat as game changing, and I do think everyone should try them.

No, because I feel so strongly about Salt, Fat, Acid, Heat that I would feel bad about sharing things online for free. I'd encourage anyone interested in trying them to buy or borrow the book instead.

However, as it's probably the most famous thing to come out of that book, Samin Nosrat has described the process of making Conveyor Belt Chicken a lot in the internet, including this lengthy segment on NPR. So, as a compromise, I'll talk about how to cook the chicken here, and you can track down the book to get the recipe for the salsa. How's that sound?

Conveyor Belt Chicken

So, I don't know how familiar you are with Salt, Fat, Acid, Heat, but the idea behind the book is teaching you the elements of creating dishes, with the end goal of using those elements to make your own dishes without needing a recipe. As such, the recipe for Conveyor Belt Chicken isn't very specific; Nosrat just describes the process and then tells the reader to experiment. Fortunately, it's not very difficult to follow.

First, get yourself some skin-on, bone-in chicken thighs from the meat section of the grocery store. You could also get whole chicken legs and cook the drumsticks separately, which Vienna and I have done to delicious results.

Now: you're going to have to de-bone those chicken thighs. 

"But Frère," you protest, having just tied the apron strings behind your back, "that's gross! Why didn't you just tell me to buy de-boned chicken thighs?"

Well, namely, because that doesn't really seem to be a thing: from what I gather, most grocery stores decide that if they're going to go to the trouble of de-boning the thighs, they're also just going to take the skin off for good measure. That's unfortunate, because the skin is a huge part of Conveyor Belt Chicken. Supposedly you can buy the bone-in thighs and then go to the butcher counter and ask them to take the bones out for you, but I've never tried that. I just looked up some tutorials on how to de-bone the thighs and got down to the dirty work myself (if you have some kitchen shears, it's a lot easier). 

Now, once the chicken's de-boned, season it and set it aside for a bit. If you're doing the herb salsa, you just need to add salt and maybe some black pepper, but you can use it for other things like chicken tacos, in which case you should just season as you deem appropriate (though most cases will still probably need you to salt it). 

Next, heat up the pan you'll use to cook the chicken up to a medium heat. Nosrat recommends using a cast-iron pan, which is what we've used, but for all I know a regular pan will work just fine. Once the pan's hot, add some olive oil and let it get hot; you can tell when the oil is ready by flicking a couple of drops of water into the oil. If the water sizzles, the oil is hot enough.

With all that time, it's time for the main event: take one of the chicken thighs and place it skin-side down into the pan. Once it's in there, your mission is to squish the ever-loving-heck out of that chicken. Nosrat recommends doing so by taking another cast-iron pan, wrapping it up with tin foil, and then putting it on top of the chicken. For this part, it really doesn't matter what you use, just make it heavy: a big can of tomatoes or some other foil-wrapped pan would work just fine. In the past I've taken a smaller pan, wrapped it in foil, placed it on the chicken, then loaded it with cans and other heavy things to ensure proper squishing.

Anyway. The heat and the weight work magic on the fat in the chicken, which will render (turn to liquid) and then seep down to the bottom, where it will make the chicken skin super crispy and delicious. You should let the chicken cook, squished by the pan, for about 10 minutes, then remove the weight and flip the chicken so it can cook through for another couple of minutes. The chicken is done when the internal temperature reaches at least 165 degrees Fahrenheit. Take the chicken out of the pan, cover loosely with a tinfoil tent so that it stays warm, then move on to the other pieces. If you've got a big enough squishing pan, you could do multiple thighs at a time, but I must stress that if you do so, that squishing pan better be really heavy, otherwise the chicken won't be properly squished.

And that's it! Really, once you get past the butchering, it's not too much effort, and it is delicious. Vienna and I are making it for dinner tonight, and let me tell you, I am excited.

-Frère Rubik

A:

Dear yum,

I made this homemade bolognese sauce from scratch a while back, and it was the greatest pasta meat sauce I've ever had in my life. And I lived in Italy for 3 years.

The only tweaks I made were to double the garlic (because, I mean, come on) and to choose a dry, complex red wine, which added enormous character to the sauce after simmering. I can't vouch for the pomegranate juice version, but I'm sure that's delicious too.

-Cognoscente

A:

Dear Yum,

I mentioned in Board Question #92282 that I'm a huge fan of Serious Eats. Here are a few of my favorites:

  • This macaroni and cheese recipe is so simple and quick it's almost unbelievable. It's also just a little too cheesy for my taste, so I don't think it would be a bad idea to use just a little less cheese than it calls for. One time I used a little extra evaporated milk and threw in a bunch of seared broccoli florets; it was great.
  • I've made pie crust a bunch of different ways, but honestly I don't see any reason not to use this method until the end of time. It doesn't use any complicated techniques, and it makes a fantastic crust that's a delight to work with. Plus, squeezing the little butter cubes between your fingers is soooo cathartic.
  • Do you want to use an obscene amount of garlic for something? Does "too much garlic" not compute for you? Then this recipe for toum is for you. It's basically mayonnaise, but with garlic as an emulsifier instead of eggs, and it tastes amazing.
  • This chocolate chip cookie recipe isn't the only one I'll ever use, but it does highlight something I think is important. If you want to make something taste more complex, brown the butter. Then make sure to replace the lost moisture when you're done.
  • I haven't made these yet, but a some point very soon (hopefully this week), I want to make these jammy fruit bars and broccoli and cheese galettes.

In that same Board question, I mentioned a few cookbooks I've gotten in the past year. Flour Water Salt Yeast, in addition to very good instructions on making artisan bread, has some great pizza recipes.

-The Entomophagist

A:

Dear Yum,

When you asked this question, I actually had some soft pretzel dough rising in my kitchen! I've never been a baker but I've always LOVED soft pretzels, so it blew my mind that I could make them myself!

One-Pan Autumn Chicken Dinner is so easy but looks fancy, so it's our go-to dinner for guests in the fall. One-Pan Garlic Parmesan Pasta is my go-to weeknight dinner. I like to have some broccoli roasting in the oven while I make it. Spicy Oven-Roasted Chickpeas is my go-to healthy snack I've mentioned a few times on the Board. It was recommended to me by a nutritionist at BYU!

Finally, this Chocolate Buttercream Frosting is the first kind I've tried that's not too sweet for me:

Chocolate Buttercream Frosting

Recipe from [El-ahrairah's employer]

2 sticks unsalted butter (½ lb.)

4 ½ TBSP shortening

1 ¾ cups powdered sugar

⅓ TBSP vanilla extract

½ cup heavy cream

1 TBSP flour

GANACHE:

½ lb. semisweet chocolate chips

½ cup heavy cream

  1. Using a paddle attachment with an electric mixer, beat the butter, shortening, and powdered sugar for about 7 minutes on medium speed. It should be light and fluffy.

  2. Make the ganache: bring ½ cup heavy cream to a boil, then pour over chocolate chips and whisk until melted. Let cool slightly.

  3. Meanwhile, whisk the flour and heavy cream and strain into a heavy saucepan to remove lumps. Cook over medium heat, stirring constantly until thickened. Cool slightly.

  4. Add the flour/cream mixture to the butter mixture. Add vanilla and beat for 5 minutes.

  5. Add ganache and beat until smooth and spreadable.

NOTE: This recipe may make more than you need, but leftovers can be easily frozen.

-Owlet

A:

Dear Yum,

There's lots of pineapple in today's featured recipes, so if you love this tropical fruit, you might like these things as well!

Main Dishes

Side Dishes

  • Parmesan Zucchini & Corn - This is a great recipe to use all those delicious summer vegetables.
  • Crispy Rosemary Sweet Potatoes - It blows my mind that so few ingredients can taste so delicious. This is a great option for Thanksgiving and Christmas dinners, or any time really.

Desserts

  • Cinnamon Roll Cake - It's easy and moist and hits the spot when you don't want to take the time to make cinnamon rolls.
  • Coconut Cake with Pineapple Filling and Coconut Cream Cheese Frosting - Three of my favorite things all together: coconut, pineapple, and cream cheese frosting! You can even make your cake look like a pineapple if you want.

coconut pineapple cupcakes recipe.jpgIMG_7585 (1).jpg

--Maven

A:

Dear yum,

Thanks for asking! I loved the responses I got last time I asked but didn't want to repeat myself. I've just got two for today:

Zuppa Toscana has the perfect combination of creaminess and spiciness.

Slow cooker buffalo chicken wings from our very own Two magazine. Delicious and pretty easy party food.

-El-ahrairah

A:

Dear Foodie, 

Best Banana Bread ever: 

  • 2-3 very ripe bananas, peeled and mashed 
  • 1/3 c. butter, melted
  • 1 tsp baking soda
  • Pinch of salt
  • 1 cup granulated sugar
  • 1 large egg, beaten
  • 2 tsp vanilla 
  • 1 1/2 c all-purpose flour
  • Optional chocolate chips... as many as you want within reason (I only add about 1/3 cup)

Mix the ingredients together in the order listed, and pour into a greased loaf pan. Bake for 50-60 minutes at 350 F (or until a tester comes out clean) 

This seriously is the best recipe for banana bread ever. I don't know why, but it gets like this perfect crust on the outside that's sweet and a little bit crunchy and it's amazing. I make it all the time because I intentionally let my bananas go bad because I prefer banana bread  suck at eating my bananas before they go bad. 

Cheers, 

Guesthouse