Mojo Pork

8 cloves garlic, minced
Grated zest and juice of 1 lemon (about 3 tablespoons)
Grated zest and juice of 2 limes (about 1/4 cup)
Grated zest and juice of 3 juice oranges (about 1 cup)
4 bay leaves
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1 tablespoon soy sauce
2 teaspoons dark brown sugar
1/4 cup extra virgin olive oil

2 to 2 1/2 pounds lean boneless pork loin

To make the mojo, combine the garlic; lemon, lime, and orange zests and juices; bay leaves; oregano; red pepper flakes; soy sauce; and sugar in a blender or a food processor and process until all the ingredients are blended. While the motor is running, drizzle in the oil a little at a time. Set aside about 1/2 cup of the mojo to be used when serving. Stored in a clean, airtight jar, it will keep in the refrigerator for 3 days.

Place the tenderloin in a nonreactive container or a 1-gallon resealable plastic bag, pour the mojo over the tenderloin, and refrigerate for 3 to 4 hours.

Remove the tenderloin from the mojo, and let the meat sit at room temperature for 30 minutes before cooking.

To grill: On a gas or charcoal grill, sear the tenderloin on all sides over high heat for 4 to 5 minutes total, basting with the mojo. Move the loin to an unheated part of the grill, cover, and roast for 10 to 15 minutes, until the internal temperature reaches 140° to 150°F. Remove the tenderloin from the grill and let it rest for 10 minutes before slicing.

To cook indoors: Preheat the oven to 400°F. Drain the pork, discarding the mojo, and pat dry. In a small roasting pan, roast the pork for 30 to 40 minutes, until a meat thermometer inserted into the center registers 160°F. Transfer the pork to a cutting board and let it rest for 10 minutes.

To serve, cut the pork into thin slices, and drizzle with the reserved mojo.

A- and L+'s homemade Chicago style pizza

Crust:

1 cup flour

1 cup water

1/4 c plus 2 T olive oil

2 tsp yeast or 1 pkg

1 1/2 tsp Kosher salt

1 1/2 tsp sugar

Mix/knead for 2 minutes

Let rise for approx. 8 hrs

Makes 2 medium crusts

For the sauce, combine:

1 12oz can of 6-in-1 ground tomatoes (you can find this at Cosetta) or puree a 28 oz can of diced tomatoes (no need to add sugar)

sugar to taste (1 T)

1 clove fresh garlic

finely chopped fresh basil, oregano, sage (about ¼ cup)

Topping Options:

Sausage from Cosetta (our favorite)
Spinach
Onion
Pepperoni


2-3 cups shredded mozzarella cheese (don't have to go fancy; Crystal Farms works just fine)


Assembly:

Press dough into oiled 12 inch cast iron pan. Put topping(s) over dough. Cover with cheese. Cover cheese with sauce. Sprinkle a little romano or parmesan on top. Butter crust.

Bake for 20 minutes at 475, then rest for 15-20 minutes

thai curry

this is my version of thai curry- cobbled together from various recipes I've found. I'm not sure how authentic it is but it's the closest I've been able to get. I will soon find out the secret at the Thai curries class A- and I are going to!

Saute:

2 tablespoons butter

half of 1 large onion, diced
3 cloves garlic, chopped

When onions and garlic are soft, add:

1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
1 1/2 tablespoons minced fresh ginger 

2 lbs boneless chicken (thighs or breasts), diced

Cook until chicken begins to brown, then add:

4 stalks lemongrass, green tops removed then pale ends finely chopped (can sub lemon and lime zest and juice of 1/2 lemon although lemongrass tastes best)

other 1/2 of onion (optional)

5 tablespoons soy sauce
1 can coconut milk (don't use light)

1-2 t red pepper flakes (2 is a little hot for me but right in A-'s wheelhouse)

1 tablespoon coriander

1/4 lime

1/4 lemon (optional)

mix of fresh vegetables (I've used potatoes, red pepper, green pepper,red cabbage, carrots, and yellow squash)

Simmer until sauce thickens and vegetables are done, stirring occasionally.