You share a birthday with my husband. However, Dodd-Frank, so far you have not shown me how you are useful or done anything to impress me. So you, Dodd-Frank, do not get a custom can koozie. Kevin, on the other hand, has done all that and more. So he gets one for his birthday:
Step up your game, Dodd-Frank.
My friend receives a monthly box of fair trade food/ingredients, similar to the Hatchery box I get. We’ll call her Mbork to protect her identity. She wasn’t sure what to do with the California peach vinegar she received and Jbork agreed. So they dropped it off over here. Challenge accepted!
What, what?! That’s right, first up is Pineapple Salsa
WHAT YOU NEED
1.5 lb fresh pineapple, chopped (about 1 1/2 cups diced)
1/2 cup finely diced red onion
1 jalapeño pepper, ribs and seeds removed, finely diced
1 cup finely diced red pepper
4 tablespoons chopped parsley or cilantro
1 TBSP extra virgin olive oil
1 1/2 TBSP peach vinegar
2 TBSP fresh lime juice
3/4 tsp salt
1/8 tsp ground cumin
WHAT YOU DO
Whisk last 5 ingredients in a bowl. Add first 5 ingredients and stir. Cover and let chill at least 2 hours for flavors to meld. Serve with tortilla chips when you get to a 9 year old’s birthday party
Or save it as a topping for grilled fish.
What’s that you say? Big deal, so the bottle is missing about two tablespoons worth of vinegar? Not going to concede? Alllllrighty then.
Heirloom Tomato Salad with Peach Vinegar Dressing
WHAT YOU NEED
4 TBSP extra virgin olive oil
1 TBSP lemon juice
1 TBSP peach vinegar
1/2 tsp kosher salt
4 heirloom tomatoes
2 TBSP sliced basil
1 ball burrata or mozzarella cheese
WHAT YOU DO
Combine first 4 ingredients in a jar and shake well to combine. Slice tomatoes and place on platter. Slice cheese and place under tomatoes (if burrata – cuz it’s messy) or on top of tomatoes (if mozzarella). Drizzle dressing over and scatter basil on top.
Had enough?! No? Prepare your face.
Pork Tenderloin with Peach and Ginger Sauce
adapted from Epicurious‘ recipe
WHAT YOU NEED
1 TBSP canola oil
1 cup chopped onion
6 TBSP sugar
1 1/2 cups dry red wine
3/4 cup reduced sodium soy sauce
1/4 cup PEACH VINEGAR (Bam!)
2 TBSP minced or chopped ginger
1 1/2 tsp cinnamon
1/2 tsp ground black pepper
2 16 oz pork tenderloin
12 slices frozen peaches, thawed.
WHAT YOU DO
Heat vegetable oil in a pot on medium heat. Add onions and sugar and sauté until only slightly golden brown. Add remaining ingredients up to pepper and boil 2 minutes. Remove sauce from heat and cool. Once cool, add about a cup of the sauce to the pork tenderloins in a gallon size bag and refrigerate 6 hours or overnight. Store remaining sauce in refrigerator.
When ready, heat grill to medium. Remove pork from marinade and grill until done. “Done” is a subject of intense debate here at Lucky Rhino headquarters. Some members would defer to the USDA which lowered the pork safety temperature to 145 degrees with 3 minutes of resting time. Others of us feel that we aren’t going to be tricked by some shadowy government agency who is likely trying to grow a tapeworm army with humans as hosts and insist there not even be a hint of pink. Thus, 155 and 10 minutes of rest time it is.
Anyhoo, boil remaining sauce (don’t use the marinade) until reduced by half, about 5 minutes or so. Add the peaches and cook another two minutes. Slice pork and serve sauce over pork.
Sorry, pork simply doesn’t photograph well.
And, since today is National Ice Cream Day (yep!) I also made this S’mores Ice Cream Pie from Two Peas and Their Pod. Don’t worry, I didn’t put vinegar in it.
The only thing I changed, albeit inadvertently, is that I forgot to mix the cracker crumbs into the ice cream, but I don’t think anyone noticed.
And I also drizzled the top with Hershey’s chocolate syrup. Because, why not?
And of course, then we went next door to Fake Sister’s house to make actual s’mores. Because, why not?
Have a great week everyone.
