Pork Vindaloo

As promised in my previous post, I am bringing you one of my sister-in-law Annies' ace recipes. Annies is an outstanding home cook and baker. She has many dishes that can qualify her as a top chef contender . So, as any good s-i-l would, I decided to pester her for a peek at her recipe stash. She kindly responded to my requests cutting time out of her busy schedule to send me some cookbook- worthy stuff.


I will start with the one recipe that Annies credits  to her husband, Anoop, JZ's brother. Anoop is quite the food aficionado, knowledgeable in some fanciful food techniques. They are brothers, sharing the same Master Chef mom (yes, my mom-in-law is an insanely wonderful cook- beyond comprehension and a grand subject for future posts) , however, JZ's genetic inclination in regard to culinary technique is not as, how do we say, swanky. Being hero of the potato masala, rightly called JZ masterpiece, and throwing in every spice/herb in the pantry is where it's "at' for him. Sorry, I'm not delving into a discourse on quantitative genetics here, just felt the need to bring about a quick intro on the source behind this brilliantly fashioned pork curry. 

Annies rightly puts the aspects of her husband's dish into perspective~
"...this is Anoop’s specialty. It is always a big hit at all our church potlucks. It is loosely based on the vindaloo, but he’s given his own twists and turns to it. There have been times that he’s substituted the ground raisins with plum chutney/sauce. At other times he has substituted the raw tamarind with sweet tamarind sauce (the kind that’s had with Punjabi samosas), etc, etc. So, the recipe is more a guide than a mandate. The idea? To get a dark, hot, spicy dish with a sweet/sour undertone. "

The taste profile says it's pork vindaloo and for recipe indexing's sake, it is just that. The dish contains many key components of the fiery Goan curry such as vinegar, hot red chillies and the right tangy, sweet balance that thinly cuts the line between it being curry rather than pickle. The amount of tamarind/raisins called for evens out the heat factor, while the  other ingredients pull together to bring about utter spiced perfection.  

Ingredients:

• *2 tbsp cayenne pepper or Indian red chili powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp mustard seeds or powder
• 3-4 tsp raisins
• 1 lime sized ball of tamarind, seeded(1 tbsp of tamarind paste)
• 3 whole cloves
• 1/2 tsp cinnamon
• 1/2 tsp garam masala
• 1/4 cup oil
• 3/4 cup vinegar (more or less)
• 3 large onions, finely chopped
• 1 heaping tsp ginger paste
• 1 heaped tsp garlic paste
• 2 serrano pepper, slit lengthwise(green chillies)
• 2 large tomatoes, finely chopped
• *2 1/2 lbs pork cut into cubes
• 1 cup boiling water
• 11/2 tsp salt (or enough to taste)

Method:

• Grind together ingredients starting from the cayenne pepper ending with the garam masala into a paste with a 1/4 cup of the vinegar. 
• Heat oil in a pressure cooker or heavy bottomed saute pan on medium heat. Saute the onions followed by ginger, garlic and serranos until golden brown. 
• Add the masala paste and continue frying till the masala is cooked and oil begins to separate. Then, add the chopped tomatoes and continue frying till the tomatoes blend in and the oil separates again.
• Add the pork cubes and sear for about 5 minutes. Add the rest of the vinegar, boiling water and the salt. 
• Cook on pressure till done (around 15 mts). Turn off the flame and let the pressure subside. Open the lid and let it simmer on medium until the gravy thickens. Add more vinegar or salt, if necessary. Alternatively, if using saute pan, bring ingredients to boil, reduce flame to low and cook for 40-50 minutes.

Notes:
This dish is on the spicy side,should you need to adjust spice/heat level try reducing the amount of cayenne or substitute it with paprika, though it might alter the taste.


For the pork, I used tenderloin.

Tamarind, ginger, garlic pastes and all the other spices, powders can be found at Indian specialty grocers.

Annies' further instructions ~"Best left overnight (or more) in the fridge to pickle before serving hot the following day. Goes well with crusty breads, appam / vattayappam, sannas ( spongy rice cakes), a variety of Indian breads or even with piping hot basmati rice". 

Do heed the advice of applying a wait time from the actual making to actual consumption. It takes a 24 hour window for some happy coupling of spices and meat.This allows all flavoring to properly hinge on to the pieces and render a well rounded, savory, and very piquant (depleted my adjective stockpile) pork vindaloo. The aroma that it imparts the next day is ridiculously mouth watering, compelling me to take a couple of hand spoonfuls onto a slice of bread, this morning. Possible breakfast contender? 

If you've never tried pork vindaloo, go, print out the recipe, frame it if you must.  Amongst our extended family itself, it has reached a status of epic proportions. One day it might require a recipe patent- just saying.

I was introduced to vindaloo during the initial year of my marriage, and it holds a special place in my heart. Goa was JZ's and my first place of residence and we would periodically haunt the coastal beach shacks  to gorge on the red curry/ rice staple. 

******

The scripture best describes Annies and Anoop's perspective in life. It is their family motto, the Christ- centered dictum that eventually swept our entire family into precious, redemptive faith. 

Asian Style Pork and Peppers

On flipping through my prior 70+ entries, recipe rotation dictated that it was over and above that time for a substantial protein intervention. Baking marathon characteristic of any given December had me parading through and vast, scrambling to scribble in the insane cookie recipe here and a confection series there, with not much being done for proper sustenance. Am I right? You know, the kind of meal making that's done daily (in my case, several a day basis) and never gets jotted down. Realizing I had to break off the perpetual sugar high this family was on, in addition to bring in check my ever expanding midsection (ugh!), I was desperate to find an answer for some good plated fare. And with due diligence, my poor pondering head came through.

The inspiration here most definitely came from the innards of my freezer box, wherein it's dark depths was found a tightly bound pack of pork tenderloin. Yes, it helps that it is so totally JZ's favorite white meat and it regularly occupies space back there. This hero has been previously showcased in my sis- in- law's spicy vindaloo, ground into an epic cannelloni, breaded and baked, chops style, to colossal meal status. So forth I knew, the One coming up would be much needed therapy for our Lollie ambushed souls.

And how cinchful it was! Since bottled condiment provision duly rested on the sides of my refrigerator door. The ultimate scavenger hunt, focusing on Asian flavors was completed in an effortless and very craveworthy, like- takeout meal. Asian style pork and peppers seemed the end of all white boxed blah and scooted it's way to being The Absolute Awesome. An incomparable one at that, be it side or main.

A great attribute of pork is that it adapts incredibly well to its surroundings. Roast nuggets of perfect seasoned pork, get part braised into a rich bed of flavor. These wonderful cuts then go on to sponge up a lovely pepper thickened sauce. This same gravy may seem a bit oil-heavy at first, but it is just right on spectacular, cradling and permeating every juicy edge and fiber of meat.

An element that deserves honorable mention, here is the tablespoon or so (I am of the or so set) of fermented soybean paste,which took this whole pork and pepper profile into a wonderfully umami-fied experience. Let me tell you, locating Doenjang will be your next Ta- Da To Do, the task which will steer you from humdrum cooking, straight to fierce, bonafide fabulous Asian cuisine.

Incredible, excellent and easy. Need I say more? Requiring less time than a batch of cookies, consider it my present to you.
Merry Christmas, my friends!

Ingredients:

• 5 tbsp oil
• 2 tsp cayenne
• 1 tsp ginger powder
• 1 tsp black pepper
• 1 tsp salt
• 3 tbsp brown sugar
• 1 lb pork tenderloin, cut into 1 "cubes
• 2 onions thinly sliced
• 2 tsp minced ginger
• 2 green peppers, sliced lengthwise in slivers
• 1 tbsp chili garlic paste
• 1 tbsp fermented soybean paste
• 1/4 c rice wine vinegar
• 2 tbsp soy sauce
• Salt ( according to taste)
• 1 tsp sesame seeds (optional)

Directions:

• Preheat oven to 375° F.
• Pour 2 tbsp oil in a foil lined baking sheet. Mix together cayenne, ginger, black pepper, salt and sugar. Toss in pork cubes and coat completely with the ingredients. Loosely cover with foil and bake pieces for 20-25 minutes, or until done.
• In the meantime on medium high flame, heat remaining oil.
• Stir in onions, ginger, garlic, and saute till wilt and slightly crisped.
• Add green peppers, saute for a couple of minutes. 
• Add soybean paste, chili garlic paste and stir to combine .
• Add in vinegar, soy sauce. Mix well and allow sauce to come to a boil. Add in water if you need thinner gravy.
• Taste and if needed add salt.
• Spoon in pork mixture and sesame seeds, cook with sauce for an additional minute. 
• Serve warm piled on a bed of white rice/ cooked noodles.

With Christmas being just a few short days away, I don't know if I will be finishing up my fruitcake post before the date. If not, I don't want to take leave without wishing you all a beautiful and truly blessed Christmas.

******

Isaiah said it nearly 700 years prior to Jesus birth~

"For to us a child is born, to us a son is given, and the government will be on his shoulders. And he will  be called Wonderful Counselor, Mighty God, Everlasting Father, Prince Of Peace." Isaiah 9:6

Joy to the world, the Lord has come!

Quinoa and chickpea patty, with cilantro yogurt

Presenting an argument for quinoa ( keen-wa) would not have worked so well, some many years back, especially considering that life when reading glasses weren't a must and Tums was nonexistent pantry staple.Yes, those days, when I flashthink to younger/ much lighter self. Healthy food and all the fiendishness it fadded with, was totally and tastelessly not for me. Years later happened, perspectives (force) changed and I tried this. The not -grain-but-edible-seed of superfood famedom certainly worked it's way into my tastebud's higher expectations. Much so, that ever since I have not been out of my 2 pound container of quinoa, placed right next to my ten kinds of rice, two shelves away from pulse and lentils. These are the days of its glory too, something that prompted me to showcase grain-seed of 2013 and bring it to all new heights, one that would suit palates, mine as well as yours.

Mightyseed is a major protein source and has a nutrient profile that can put any multivitamin to shame. Among its key beneficials? Not only does it improve your digestive health, and overall wellbeing, but it could even add a few years to your life. Imagine, being  here one day (yippee!).

Even though I still consider puddings and chocolate among best foodgroups on earth, I've reassessed my cooking personality and consumption persona from time to time. "What haven't I tried?" and "what kills my tummy?" are an oft head- to gastro dialogue, resulting in a health trek that is lasting longer than I thought it would. I've tried-tested my way into many kitchen blunders experiments starring hero wonderfood.  Epic failing and to everyone's dismay, it was worst when trying to submerge it in basic Indian curries. However, quinoa did exceptionally well in bowls of salad, steamy soups and, even bulking up a new love, the green smoothie (no ewwws, it really works!).  Though I kept at aiming for an above and beyond, a route, maybe of ground patties, with an ever so slight touch of certain Indian notes, more to the cutlet tune here, maybe here. My discovery was also fuelled by the desperateness for an addition to (ahem) BFMK's virtually nonexistent "healthy recipe" archive too. Between you and me, please.

With plumped quinoa globules acting as key ingredient, I chose element number two, which of course had to be of equally salubrious nature, though more familiar. Coming from the house of legume, are the delightful chickpeas, mentioned otherwise as garbanzo beans. They help in bringing fantastic nut-buttery taste to my cutlet patties. Super charged with fiber, these hefties add an almost meaty appeal, and phenomenal fill potential. I season and sautee them for more pronounced flavor, a must before they  pulp into a hummus-like existence.

And it does not stop here, a good handful of green spinach contributes to the third part of this powerfood chronicled saga; a veritable three in one and converging trio of superpowers, kind of like a scene from the Avengers, donchathink?  Powerful mission to carry out a patty all for your good. Can it be more noble than that?

The simpleness of zipping all but the quinoa goes tremendously well, after which then your hands take over in free forming the cutlet-y rounds. It's those chickpeas that provide silken  glue holding much of the body together. Grained breadcrumbs further in the bulk and bind, whipping up any excess moisture to create splendidly textured, firmed up forms.

The greater- than- garden- variety- of -good then takes you on an insane firstbiteexperience. Reflecting on my own tastings, this is one of the best possibilities for quinoa ambitiousness I've truly experienced. Shallow fried to crunch makes this pseudocereal come another level, taking high fritterlike experience to a very fine package.

Young humans of this house were in full-blown awe of their new favorited snack, where every two bites elicited "yum!" and "wow!" from their cutlet brimming mouths. Did I fail to mention that these people weren't enlightened on the quinoa part, were even spared the typical good- for- you- so-eat (!) rendition? Coming from their childlike and fussy points of view, you know, healthful = torture (weren't we all there once?), had me seriously rethink the repercussions of hitting up recipe technicalities to their blank, but happy minds. Especially on watching them earnestly fill afterschool gullets, begging too for next day lunchstash, who was I to spoil a good thing? (Shhh!)

The cilantro-ed up yogurt, or raitha, makes it complete, lending soft tang and a beautifully perked up finish. I highly suggest you mix the yogurt first before you encroach on patty making.

There you have it, a wholesome patty affair, as simple or as brilliant as you wish. With cut up cucumbers, red peppers and the like, this transcends impressively as dinner, enough for four, maybe six, upto eight. And if you heard me earlier, going leftover lunchbox route is a very good thing. Just like now, as I wait expectantly for precious final bites on quinoachickpeapatty, after I finally type in. This. Very. Last. Word.
Happy lunching!

Ingredients:

• ¾ c water
• ½ c quinoa (rinse if needed)
• 2 tsp oil
• 1 medium onion, sliced
• 2 tsp minced garlic
• ¼ tsp dried parsley
• ½ tsp red pepper flakes
• 1 16 oz can chickpeas, drained and rinsed
• 1 c chopped spinach, uncooked
• ¼ c+ 2 tbsp c  finely chopped cilantro
• 1 tsp lemon juice
• ¼ c feta cheese
• 1 large egg, beaten
• 1 c whole grain bread crumbs, plus more if needed
• 1 tsp salt/enough to flavor
• 2 tsp black pepper
• 3 tbsp olive oil or canola oil
• 1 c nonfat plain yogurt
• ½ tsp salt
• ½ tsp pepper

Directions:

• In a small saucepan, bring water to a boil; add quinoa, cover, and allow to simmer on low heat. Cook until all moisture is absorbed and quinoa plumps up in volume, 12 -15 minutes; set aside.
• In a large skillet over medium flame, heat oil, and onions and garlic, cook until soft, but not browned. Stir in parsley, pepper flakes and chickpeas. Take off heat and let cool.
• In a food processor, pulse spinach until finely chopped. Add 1/4 c cilantro, lemon juice, chickpea mixture, feta egg, breadcrumbs, salt, and pepper; pulse until combined, yet slightly chunky. 
• Stir in quinoa to the processed mixture. Blend well.
• Let sit for 10 minutes for breadcrumbs to absorb excess moisture.
• Form mixture (add additional breadcrumbs by tablespoons if mixture is still too wet )into 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate for 10 minutes to firm. 
• In a large nonstick skillet, heat oil over medium; fry patties until browned and cooked through, app. 7-10 minutes per side.
• Meanwhile, in serving bowl, combine yogurt, salt, pepper, and the remaining 2 tbsp chopped cilantro; season with salt and pepper. 
• Serve patties with the yogurt.

Notes~ Store leftover, uncooked patties in freezer, wrapped with plastic film, in airtight container.

See how I brown?

This day, last year : Pork Vindaloo.

******
"Because of the Lord’s great love we are not consumed,
    for his compassions never fail. They are new every morning;  great is your faithfulness." Lamentations 3:22-23
 Do not tremble; do not be afraid. Did I not proclaim my purposes for you long ago? You are my witnesses—is there any other God? No! There is no other Rock— not one! Isaiah 44:8 (NLT)
~  On days when I feel heavily burdened, I find rest in the open arms of my Creator; His unconditional love is one we all yearn for, it satisfies deepest longings and often quells tired, worrisome hearts. I fall back and reach for His promises, remembering to give the things I have no control over to Christ. In this I gain the confidence and peace that surpasses. Fear no longer has its hold, and is not the consuming predator of my heart and head. Daily, I do experience and see the great things God can do in and through me. He is an everloving, everlasting, Father and He will never fail you!