Chile Rubbed Pork with Corn Salsa

Mildly hot, ancho chili powder lends fruity sweetness to these roasted pork tenderloins. Anchos, which are dried poblano chilies, are the most commonly used chili pepper in traditional Mexican cuisine.

Ingredients:

• 2 pork tenderloins, about 1 1/2 lb. total
• 2 Tbs. olive oil
• Salt and freshly ground pepper, to taste
• 2 tsp. ancho chili powder
• 1 cup fresh or thawed frozen corn kernels
• 3/4 tsp. ground cumin
• 1 small yellow onion, chopped
• 1 large tomato, seeded and chopped
• Juice of 1 lime
• 3 Tbs. chopped fresh cilantro

Directions:

Preheat an oven to 425°F.
Rub the pork tenderloins with 1 Tbs. of the olive oil. Season generously with salt and pepper, and sprinkle with the chili powder.
In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the pork and brown on all sides, about 5 minutes total. Transfer the tenderloins to a shallow roasting pan just large enough to hold them. Reserve the fry pan and drippings.
Transfer the pork to the oven and roast until an instant-read thermometer inserted into the center registers 145° to 150°F and the meat is barely pink in the center, 15 to 20 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Meanwhle, add the corn and cumin to the drippings in the fry pan and set the pan over medium-high heat. Cook, stirring, until the corn is lightly browned, 3 to 4 minutes. Remove from the heat and stir in the onion, tomato, lime juice and cilantro. Season with salt and pepper.
Cut the pork into thin slices and serve with the warm salsa. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series,

ALE BRAISED SHORT RIBS

Here, beef short ribs and chunks of butternut squash are slowly simmered with ale and diced tomatoes to create a warming winter dish.

Ingredients:

• 4 to 5 lb. bone-in beef short ribs, cut into 3-inch pieces
• Salt and freshly ground pepper, to taste
• 2 yellow onions, thinly sliced
• 3 garlic cloves, sliced
• 1 butternut squash, about 2 lb. total, peeled and cut into chunks
• 1 can (14 1/2 oz.) diced plum tomatoes, with juice
• 1 bottle (12 fl. oz.) ale or dark beer
• 3 Tbs. all-purpose flour
• 1/4 cup water

Directions:

Brown the short ribs
Preheat a broiler. Generously season the ribs on all sides with salt and pepper. Working in batches if necessary, arrange the ribs on a broiler pan and place under the broiler. Broil the ribs, turning once, until well browned, about 3 minutes per side. Transfer the ribs to a slow cooker.

Cook the short ribs
Scatter the onions and garlic over the ribs. Add the squash. Pour in the tomatoes with their juice along with the ale. Cover and cook according to the manufacturer’s instructions until the meat is separating from the bones and the squash is tender, 5 to 6 hours on high or 7 to 8 hours on low.

Thicken the sauce
Using a slotted spoon, transfer the ribs and squash to a shallow bowl or platter and cover loosely with aluminum foil. Skim the excess fat off the sauce. Put the slow cooker on the high-heat setting. In a small bowl, whisk together the flour and water. Whisk the flour mixture into the sauce and cook, uncovered and stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Season with salt and pepper. Spoon the sauce over the ribs and squash and serve immediately. Serves 6.

FRICO

Great Low -Carb and Eay Snack. Got this recipe from Bob-Appetite.

16 tablespoons finely grated Parmesan or Grana Padano cheese

Special equipment: A silicone baking mat (such as a Silpat)

Preheat oven to 375°F. Line a large rimmed baking sheet with silicone mat.

Working in 2 batches, scoop 8 mounds of finely grated Parmesan or Grana Padano cheese (1 tablespoon per mound) onto mat, spreading each mound about 3" wide and spacing at least 1" apart.

Bake cheese until light brown and melted, 5–6 minutes (check occasionally while baking so it won't turn too brown). Remove sheet from oven and let frico cool completely. (To shape frico, leave baking sheet in oven with door open; use a small offset spatula to remove frico one at a time, working quickly to shape. To form tuile-like shapes, gently roll warm frico around the handle of a wooden spoon. To form cups, press onto the bottom and up the sides of a mini muffin pan. Keep frico warm until ready to mold; it hardens quickly as it cools.)