Summer has finally arrived in PDX! Warm, sunny days are tempered by cool nights. It's the perfect time to take advantage of the seasonal fruits and veggies.
One of my favorite food magazines is Bon Appetit. They've updated the magazine over the years and I find the recipes to be aspirational, yet achievable. We've been paging through the last 2 issues a lot and I finally decided to give some of the flavors a go.
On tonight's menu: Mojo Marinated Bone-In Pork Chops, Yellow Rice, Black Beans, Grilled Cotija with Watermelon and Basil- Mint Oil, and a Lime and Blackberry Italian Meringue Pie
Most of these are Bon Appetit recipes and you can find them on the website or by clicking on the links above.
Let's get started- first thing was to make the Mojo marinade because the recipe suggest that the pork should marinade for 3-8 hours before cooking. So we assembled our ingredients: 3 jalepenos, 10 cloves of garlic (yes, 10), fresh OJ, fresh lemon juice, lime juice, olive oil, salt, oregano, and I added a little pineapple sage from our garden.
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| Ingredients for the Mojo marinade- 10 cloves of garlic, 3 lemons, 3 jalapenos, fresh oregano, and fresh pineapple sage |
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| Turning lemons into juice |
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| 10 cloves of garlic finely chopped |
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| If the jalapenos are too hot, remove the seed and ribs |
Once all of the ingreidents are chopped up, add them to a bowl with the oj, lemon juice, lime juice, and oil and whisk together.
Put about half of the marinade in flat dish with the pork, cover, and chill. Save the rest for additional sauce after the pork is cooked. Sometimes I also pour left over marinade like this into ice cube trays and freeze it. That way when you want it again, all you have do is defrost. Marinade: done.
Next up, the lime curd for the Lime and Blackberry Italian Meringue Pie. I've never made a lime curd let alone a pie like this so it was a total experiment for me. More lime juice, 6 eggs, sugar, butter, and simmering water, how hard could this be? Start with a big pot and some water. Get that up to a slow boil or fast simmer. In the meantime, mix the lime juice, 3 whole eggs, 3 egg yolks, and sugar together. What they don't tell you in the recipe is to save the egg whites from the 3 egg yolks because you'll need them for the meringue. So as you separate the eggs, keep that in mind and put the whites aside for later. Put the bowl over the hot water and start whisking. Make sure the bottom of the bowl doesn't touch the water and investing in an ove-glove or good hot might isn't a bad idea either here. Steam will find a way out from underneath the bowl and it can burn you. It will take just about the full 15 mins they call out in the recipe for the curd to come together so be patient. You don't have to whisk the whole time, but don't go too far away.
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| Lime curd over the hot water, whisking away |
Let the curd chill. In the meantime, get the gelatin started. The recipe only tells you to put 2 TBSP of gelatin into a bowl of water and let it sit. To be more specific, follow the package directions for the gelatin to get an idea of how much water and how long it will take for the gelatin to form. Add that to the curd and chill again.
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| Chilled curd |
The rest of the process was pretty easy. I think I could have whipped my meringue a little more to get stiffer peaks, but this is how we learn.
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| Mine didn't turn out exactly like this, but you get the idea |
As all of this was going on, Dan (my bf and personal sommelier ) started in on the basil-mint oil for the grilled watermelon salad. More garlic, fresh basil, fresh mint, and oil. Rather than grill the watermelon and tomatoes we seared them in a hot cast iron skillet (you really need to own one of these).
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| Seared watermelon slices |
All of that going on and I still found time to make black beans for the rice. I don't mind using canned beans for my black beans because frankly, I rarely have time to soak beans overnight before cooking. At any rate, I start my beans with a few ingredients in the pan- bacon, onions, roasted garlic, Mexican Oregano, salt, pepper, adobochon, and sazon. Adobochon and sazon are spices you may be able to find in your Hispanic foods aisle at the grocery store. They add that little something extra to the mix. Put all of your ingredients into the pan you want to cook the beans in and get them simmering. Let the bacon render it's fat and saute the veggies.
Before you add the beans, deglaze the pan with a little balsamic vinegar. Add the beans, bring to simmer, reduce the heat and let them sit. You may need to add a little water depending on how long you leave the beans to cook, but for the most part you can just let them go.
We served a Spanish Rose with this meal and it was a great compliment.
Once everything is ready- feast! Enjoy the bounty of the summer because before we know it, it will be winter again and we'll be longing for these flavors.
