Pork Loin in Chimichurri Marinade

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Ingredients:

2 lb. pork loin

   Marinade

1 bunch parsley

2 garlic cloves

1 Tbs. oregano

2 Tbs. red wine vinegar

1 tsp. kosher salt

1 tsp. red chili flakes

1 cup olive oil

Preparation:

Place pork roast in self-sealing plastic bag. Combine parsley and garlic in food processor; pulse until minced. Add remaining ingredients and process to blend.  Coat pork in plastic bag with chimichurri sauce. Seal bag and refrigerate overnight.

Heat oven to 400 degrees F. Remove pork from marinade.  Sear loin in cast iron skillet then place skillet in oven for 10 minutes until internal temperature reaches 140 degrees.  Rest 10 minutes.

Thin slice loin and place on a bed of basmati rice, top with some chimichurri or moho sauce and serve with sautéed vegetables.

Moho Sauce:

4 limes, juiced

1/4 cup honey

10 canned jalapeno slices pluse 2 Tbs. juice

1 bunch cilantro

3 cloves garlic

1 tsp. cumin

Pinch salt and pepper

1 cup vegetable oil

Place all ingredients except vegetable oil in blender or food processor.  Blend then add vegetable oil with machine running.

Lasagna Soup

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Ingredients:

2 teaspoons olive oil

1 1/2 lbs. Italian Sausage, skins removed

3 cups chopped onions

4 garlic cloves, minced

2 teaspoons dried oregano

1/2 teaspoons crushed red pepper flakes

 (eliminate pepper flakes if you use hot Italian Sausage)

2 tablespoons tomato paste

1 (28 oz.) can fire roasted diced tomatoes

2 bay leaves

6 cups chicken stock

8 ounces malfada, fusilli or similar pasta

1/2 cup finely chopped fresh basil leaves

Salt and freshly ground black pepper, to taste

Cheese Topping

8 ounces ricotta

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

1/4 teaspoon salt

Pinch of freshly ground pepper

Preparation:

Heat olive oil in a large pot over medium heat.  Remove skins on sausage, break up into bite sized pieces placing in pot and brown for about 5 minutes.  Add onions and cook until softened, about 6 minutes.  Add garlic, oregano, and red pepper flakes.  Cook for 1 minute. 

Add tomato paste and stir well to incorporate.  Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown.  Add diced tomatoes, bay leaves, and chicken stock.  Stir to combine.  Bring to a boil and then reduce heat and simmer for 30 minutes.  Add uncooked pasta and cook until al dente.

Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth.  You may even want to consider coking the noodles separately, and then adding some to individual bowls before ladling the soup over them.  This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and pepper.

While the pasta is cooking, prepare the cheese. In a small bowl, combine the ricotta, Parmesan, salt and pepper.  To serve, place a dollop of the cheese mixture in each soup bowl and sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

History:

Jason Fleck introduced me to this recipe that he found on the internet.

Garlic Shrimp and Scallop Pasta

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Ingredients:

1 lb. raw, peeled shrimp

1/2 lb. raw bay scallops or sea scallops cut in quarters

1/2 cup clarified butter

6 cloves garlic, minced

3 Tablespoons minced fresh basil, thyme & oregano

1/2 cup heavy cream

1 lb. spaghetti or linguini

Preparation:

Place butter and garlic in skillet on med-high heat.  Sauté shrimp and scallops in garlic butter until shrimp are pink.  Add cream and herbs and simmer until slightly reduced.

Cook pasta until al dente.  Drain pasta and place in serving bowl.  Pour sauce over pasta and serve.

Serving Suggestion:

Serve with a green vegetable or salad and a crisp white wine.