Corn & Black Bean Salad with Grilled Pork

As we have already discussed, colorful food is pretty much always the best. Nutrition experts say that in order to ensure you’re getting the best range of nutrients, you should try to eat every color of the rainbow in your foods. We Americans really don’t have a lot of dishes we can take credit for that are incredibly colorful and good for you… we pretty much can boast hot dogs and fried chicken, neither of which are exceptionally high on the “eat this because it helps your health” meter. As I mentioned in my Greek Salad recipe, the Greeks are super well-known for being ultra health conscious in their food. However, today we are traveling to Mexico with a very classic Mexican dish known as corn salad. The cool thing about this is that it can be eaten hot, or cooked and then chilled and served cold, so it makes an awesome cookout side dish if you serve it without the meat.

DSC_4002text

There are a lot of elements to this that actually work well on their own, so I’ll separate it out that way. Check the recipe at the bottom if you’re unsure about how to time it so it all comes out at the same time. For the pork, I used boneless pork chops. This is so easy guys, I mean really. All you do is rub both sides of the pork chops with salt, pepper, garlic powder, cilantro, and ground cayenne. (The cayenne is what adds the heat, so bear that in mind when seasoning. If you don’t really like your food spicy, leave it out altogether.) Then, just put them on a grill over medium heat and grill for about 6-7 minutes per side, or until the internal temp reaches 160 degrees. This recipe serves 4 people, so use 4 pork chops.

DSC_3998

To really make this fresh and delicious, I used fresh corn on the cob for the corn base for the salad. This recipe for grilled corn is so super good, so feel free to steal it from this recipe and just make this bangin’ corn on the cob for your next barbecue! The key is seasoning the corn and then grilling it, instead of just boiling it in a pot of water. The real magic is in a seasoned butter – soften about 3 tablespoons of butter and add salt, pepper, garlic powder, and cilantro. (If you’re making the corn on the cob on its own, feel free to sub in whatever herbs you like!) Mix the seasonings into the butter and then slather it on 3 ears of corn. I have found that it’s easier to spread it on one side (as shown in the photo) and then use your hands to rub it around the whole ear.

DSC_3997

Once they are rubbed with the herb butter, wrap them tightly in aluminum foil and grill for about 15-20 minutes, over indirect heat, turning occasionally. Once it’s done, take it out of the foil and then cut it off the cob and set aside. The base of the salad gets made on the stove, not on the grill, so get a large skillet with about 2 tablespoons of canola oil over medium-high heat. To the heated pan, add a diced bell pepper and either one diced yellow onion or one diced red onion. (The red onion gives more powerful flavor and more color!) Once these have sweated (about 2 minutes), add in 3 cloves of minced garlic, a drained can of black beans, and 4 diced Roma tomatoes. (If you don’t have fresh tomatoes, use a can of diced tomatoes, drained.)

DSC_4000

Stir this together and add two teaspoons of salt and pepper, a teaspoon of dried cilantro, and a half teaspoon of cayenne. (Use more or less depending on your preferred heat level!) Let simmer for about two minutes and then add your reserved corn. Give it a final stir and then plate it, topping each plate with a sliced pork chop. Top with freshly chopped cilantro!

DSC_4009

This is a total crowd pleaser and a great way to shake up dinner in the middle of the week! The whole thing can also be made inside on a griddle or on the stove, so it works for all seasons, but it’s really a great summer dish!

Full Recipe:

Mexican Corn & Black Bean Salad with Grilled Pork

Yield: 4 servings (8 if you are making it as a side and not a main dish.)

Ingredients:

3 ears of fresh corn, husked
3 tablespoons softened butter
Salt, pepper, garlic powder, and cilantro (to taste)

4 boneless pork chops
Salt, pepper, garlic powder, cilantro, and cayenne (to taste)

2 tbsp canola oil
1 bell pepper, diced
1 yellow or red onion, diced
4 Roma tomatoes, diced
1 can black beans, drained
3 cloves garlic, minced
Salt, pepper, cilantro, and cayenne (to taste)

Process:

1) Heat half of your grill to medium heat.

2) Combine softened butter and spices and spread over ears of corn. Wrap corn in aluminum foil and place over indirect heat on your grill. (Remember to turn every few minutes. Corn should be done after about 15-20 minutes.)

3) Rub pork chops with spices on both sides. Spray heated half of grill with cooking spray and then place pork chops on heated side. (Cook for approximately 6-7 minutes per side, or until internal temp reaches 160 degrees.)

4) In a large skillet, heat 2 tablespoons of canola oil and add diced pepper and onion. Let sweat for two minutes, then add the garlic, beans, and tomatoes. Season with salt, pepper, cilantro, and cayenne, to taste.

5) While salad is simmering, take corn off the grill and cut the corn off the cobs. Once it’s all cut, add into the salad, give it a final stir, and then turn off the heat.

6) Plate the corn salad and put a sliced pork chop on top of each plate. Serve immediately.

Advertisements

Slow Cooker Pork Gyros with Tzatziki Sauce

I’m still in a Greek mood over here at SS&N (check out my last post, Warm Greek Salad with Chicken, if you missed it!) so I’m continuing the theme with another very much Greek-inspired dish!

Gyros are one of the most well-known parts of Greek cuisine. You’re probably familiar with them – a grilled pita filled with either chicken, pork, or veal, along with various condiments and veggies. Traditionally, the meat is roasted slowly on a spit over a constant heat. I’ve deviated a bit from tradition here, mainly due to my lack of a vertical turning spit for meat, and decided to do mine in the slow cooker. One of my most popular posts was my Apple Pulled Pork, and this definitely gives a nod to that method, but I’ve switched up the spices and cooking liquid a bit to make the dish definitely Greek.

DSC_1413text

Start by dicing 1/2 a red onion and 2 stalks of celery and put them in the bottom of your slow cooker, to create a bed for the pork. Next comes the ever-important spice rub, which as always, starts with brown sugar. To the brown sugar, add 1 tbsp sat, 2 tsp of pepper, and about a teaspoon each of garlic powder, basil, oregano, celery seed, and dill weed. Rub this liberally all over your cut of pork. For mine, I used a 2 pound pork loin, and it turned out SO tender! If you’re needing to serve more than 4 people, you can use a pork butt (also called a pork shoulder) like I did in my original pulled pork recipe. If you get one that’s 4 pounds it should easily serve 8 people. (Obviously, double the quantities of everything listed if you go that route!)

Carefully place your pork on top of the bed of celery and onion.

DSC_1401

The last thing you’ll need before you set this thing a-cooking is your braising liquid. It’s so simple, you almost won’t believe it. Just combine the zest and juice of one lemon, 1 cup of dry white wine, and 1/2 a cup of balsamic vinegar. Pour that around your pork, put the lid on, and cook on high for 4 hours (or low for 7-8).

After the pork is cooked through, take it out of the slow cooker and use two forks to shred the meat, then return the shredded meat to the slow cooker and let simmer on low for another 15-30 minutes… essentially as long as it takes to do the rest of the prep for the meal!

DSC_1409

To make the tzatziki sauce, dice 1/2 a cucumber, salt liberally (perhaps 2 teaspoons or so), and then add them to a blender or food processor, along with 1 cup of plain Greek yogurt, the zest and juice of 1/2 a lemon, and a teaspoon each of pepper, dill weed, and mint. Blend until smooth and then dish out into a small bowl.

DSC_1404

Finally, no gyro is complete without vegetables! Julienne 1/2 a red onion and 1 green pepper and saute with olive oil over medium high heat for about 3-5 minutes, or until they become tender and pliable. Add 2 cloves of minced garlic, saute for one additional minute, and then remove from the heat.

DSC_1408

Once everything is done, use a slotted spoon to dish the pork out of the slow cooker, ensuring that you let most of the liquid drain off. Serve the pork, sauce, veggies, and some feta cheese in warmed pita bread. Pita bread comes with a handy little pocket for filling, but for the pictures, I just piled all my filling on top! 🙂

DSC_1412

Enjoy with a glass of dry white wine. Cheers!

Full Recipe:

Slow Cooker Pork Gyros with Tzatziki Sauce

Yield: 4 hearty servings

Ingredients:

Pork:
1/2 red onion, diced
2 stalks celery, diced
1/4 cup brown sugar
1 tbsp salt
2 tsp black pepper
1 tsp each garlic powder, basil, oregano, celery seed, dill weed
2-pound pork loin
1 lemon (zest and juice)
1 cup dry white wine
1/2 cup balsamic vinegar

Tzatziki Sauce:
1/2 cucumber, diced
2 tsp salt
1 cup plain greek yogurt
1/2 lemon (juice and zest)
1 tsp each pepper, dill weed, mint

Gyro Assembly:
4-6 pieces pita bread
1 tbsp olive oil
1 green pepper, julienned
1/2 red onion, julienned
2 cloves garlic, minced
Feta cheese, for topping

Process:

1) Make a spice rub for the pork. Combine brown sugar, salt, pepper, garlic powder, basil, oregano, celery seed, and dill weed in a small dish. Rub liberally all over the sides of the pork.

2) Place diced onion and celery in bottom of slow cooker. Carefully lay rubbed pork on top.

3) Combine lemon zest and juice, white wine, and balsamic vinegar, and then pour around the pork. Cover and cook on high for 4 hours or low for 7-8 hours.

4) Once pork is finished cooking, remove from slow-cooker and use two forks to shred the meat. Return the meat to the slow cooker and let simmer on low for another 15-30 minutes.

5) To make the tzatziki sauce, salt the cucumbers with the 2 tsp of salt and add to a blender or food processor. Also add the yogurt, lemon zest and juice, pepper, dill, and mint. Blend until smooth and pour into a small dish for serving.

6) Saute julienned green pepper and onions in olive oil over medium high heat for 3-5 minutes or until beginning to become soft and translucent. Add garlic and saute for one additional minute, then remove from heat.

7) Warm the pita bread and then cut open and fill with sauce, pork, and veggies. Top with feta cheese and enjoy!

Slow Cooker Wine Braised Pork Spare Ribs

Just about everyone loves barbecued pork spare ribs. However, I already did a great barbecued pork recipe in the slow cooker (see Slow Cooker Apple Pulled Pork). So, when pork spare ribs were the best deal in the meat department this week, I had to decide on another way to cook them – perhaps a more “sophisticated” rib recipe.

Well, there’s nothing more sophisticated than cooking with wine, so that was the basis for the thought process on this tender, fall-off-the-bone rib recipe. Just school yourself away from the good ole barbecue rib route for a bit and I promise you’ll find these are another fabulous way to use pork ribs!

Finished Text

There are many different ways to prep meat for cooking, but this recipe uses a technique called “brining” which essentially means soaking the meat in a salty liquid for several hours to infuse flavor.

In a large baking dish, combine 3 cups of water, 1 cup brown sugar, 4 cloves of garlic (peeled and smashed), 2 tbsp of salt, and 1 tsp crushed red pepper flakes. Stir to combine and then add about 4 pounds of pork ribs cut into individual ribs (about 8 large ribs), cover, and refrigerate for at least an hour.

Meanwhile, make a spice rub from 1/4 cup brown sugar, 2 tsp salt, 2 tsp cumin, 2 tsp coriander, 2 tsp thyme, and 1 tsp cayenne pepper. Set this aside, and then dice 1 small onion and add it to your slow cooker, along with 2 cups of white wine (I used white zinfandel since that’s what I had on hand, which is technically a blush wine, but any semi-dry white would do) and 2 cups of chicken stock.

Liquid

Once the meat has brined, discard the liquid and pat the ribs dry with paper towels. Rub each rib with your spice rub, making sure you use all of it, and then put them one by one into the slow-cooker. Add 3 bay leaves, cover, and cook on high for 4 hours or low for 7 hours.

In cooker

Once the ribs are done, they should easy pull apart and be practically falling off the bone. Use tongs to plate them all on a serving dish and serve immediately! (These would be great with roasted red potatoes!)

DSC_7040

Full Recipe:

Slow Cooker Wine Braised Pork Ribs

Yield: 6 to 8 servings

Ingredients:

4 pounds pork ribs, cut into individual ribs (about 8 ribs)
3 cups water
1 cup brown sugar
4 garlic cloves, peeled and smashed
2 tbsp salt
1 tsp crushed red pepper flakes

1/4 cup brown sugar
2 tsp salt
2 tsp cumin
2 tsp coriander
2 tsp thyme
1 tsp cayenne pepper

2 cups white wine
2 cups chicken stock
1 small onion, diced
3 bay leaves

Process:

1) In a large baking dish, combine water, 1 cup brown sugar, garlic, 2 tbsp salt, and crushed red pepper. Stir to combine and then add pork ribs. Cover and refrigerate for at least 1 hour.

2) Make a spice rub in a small dish by combining 1/2 cup brown sugar, 2 tsp salt, cumin, coriander, thyme, and cayenne pepper.

3) Add onion, wine, and chicken stock to slow cooker. Remove meat from brine, discard the liquid, and pat each rib dry with paper towels.

4) Rub the spice rub onto each rib and add them to the slow cooker. Add 3 bay leaves, cover, and cook on high for 4 hours or low for 7 hours.

5) Once ribs are done, they should pull apart easily. Use tongs to plate them on a serving platter and serve immediately.