Prep 15 mins Cook 30 mins Rise & Marinate 4 hours Eat 4:45
I’ve been in lazy summer vacation mode during the month of July. Following the Summer Entertaining Cooking Class on July 7, I took off for a few chilly days in San Francisco and then a few warm days sailing to Catalina Island. Isn’t summer great? Now I’m longing for some of the dishes we created at the Summer Entertaining Cooking class on lucky 7-7-11 like the Quick Barbecue Pork Sliders. I plan to recreate these at a friend’s backyard barbecue next weekend. I’ve been reviewing the photos from our cooking class and as always the teams pulled together an amazing and delicious meal for all of us.
Here’s a window into what we made – Border Grill’s Peruvian Ceviche with Pickled Red Onions made by the mother and daughter team, Gerry & Christine. Umm-ummm! I had tasted this twice at the restaurant and kept dreaming about it. Now I can’t wait to make this dish again. We used Pacific flounder from the Westchester Farmer’s Market, which Tropical Seafoods confirms is a sustainable fish.
Mary Sue Milliken and Susan Feniger of Border Grill, who lent me their recipe for our cooking class, have been big supporters of making sure we don’t deplete our ocean’s fish and suggest that you visit the Monterey Bay Aquarium’s http://www.seafoodwatch.org/ right on their recipe.
The team of Lisa and Marie made the Southwest Quinoa Pilaf from Ladies Home Journal. When I made this at home, I threw everything into one bowl, but they artfully presented this dish on the plate with the healthy quinoa and corn layer, topped with the bean, jicama and tomato salsa and topped it with the cilantro.
The team of Karen, Laura Jane and Midge took on potato salad. The Backyard Potato Salad is my new favorite. It can be prepared outdoors keeping the kitchen cool plus you can take it on a picnic without worrying about the mayonnaise going bad. This is now entered into my regular repertoire!
However, it’s hard to resist the creaminess of the Classic Potato Salad when the mayo, yogurt and mustard sauce melds into the starchiness of some red potatoes – skin on of course, and cooked in boiling water until the potatoes almost break apart.
I’ve had a love affair with pork for some time – “the other white meat”. When cooked properly (not well-done), pork can be tasty, flavorful and healthy. We used the tenderloin for our Quick Barbecue Pork Sliders. Why? Because we wanted Fresh Food in a Flash. It takes a long time to slow roast a pork butt for traditional sliders. The tenderloin took only 15 minutes on the grill. We even had time to make homemade barbecue sauce (recipe from the LA Times) in another FLASH. We served these babies on freshly made Parkerhouse rolls from Bridgford Foods. While the rolls took four hours from freezer to the oven, these are four hours you could be lying in a hammock under a tree! All you have to do to prep them is to place your rolls into a cake pan, brush the tops with oil, cover with plastic wrap and grab a beer. The team of Janet and Mary Pat said it couldn’t have been easier!
The team of Morley, Lisa and Hannah brought our dessert to life! I wanted to recreate the Almond Olive Oil Cake with Blackberries and Greek Yogurt I had tasted at True Food Kitchen in Santa Monica. Christine who ate with me at True Food Kitchen said I nailed the recipe. I loved the idea of lightening the cake with olive oil instead of butter and topping the berries with a dollop of Voskos greek yogurt instead of whipped cream. One serving was only 204 calories, but this is not diet food! Never while devouring this dessert do you once feel that you have given up a thing!
Quick Barbecue Pork Sliders
1 cup catsup
1/2 cup apple cider vinegar
2 Tbs packed light brown sugar
4 Tbs Worcestershire sauce
1/2 tbs molasses
1/2 tbs canned chipotle pepper, pureed
4 Tbs chili powder
1. The night before or several hours before, apply rub to pork tenderloin massaging it into the meat. Cover and refrigerate until 1/2 hour before cooking.
2. At least 4 hours before serving, remove bread dough from freezer and place in an oiled 9 x 13 cake pan. Line up the rolls 4 x 6. Spray or brush with olive oil. Cover with plastic wrap, while they thaw and rise. Rolls should double in size. Bake at least 20 minutes before serving or sooner. (This process may take longer if it’s winter or your room is cold.. Refer to package directions for further explanation.)
3. Make Barbecue sauce. In large saucepan, combine catsup, cider vinegar, brown sugar, worcestershire sauce, molasses chipotle and chili powder with 1/2 cup water. Bring to a boil, then reduce heat to a simmer and cook 30 minutes, stirring occasionally to prevent scorching. Set aside until meat is cooked.
4. Place rolls in 375 degree oven for 10-15 minutes or until top is browned.
5. Heat barbecue on high. Place pork tenderloin on barbecue and turn heat to medium. Cook approximately 3 minutes on one side to sear and turn over for another 3 minutes. Repeat process giving each side another 4 minutes approximately. Meat is done when it has some sponginess when pressed, but feels fairly firm. Internal temperature should be about 150°. Set meat aside on a serving plate for ten minutes before slicing.
6. Assemble pork sliders by slicing rolls, placing a slice or two of meat on the roll and top with the Barbecue sauce.