Pork and Pineapple Kebabs
FOODday April 4, 2006
2 pork tenderloins (about 3/4 lb each)
3 tbsp firmly packed brown sugar
3 tbsp soy sauce
2 tbsp OJ
2 tbsp grated fresh onion
4 tsp lemon juice
1/4 tsp salt
dash of black pepper
1 or 2 bay leaves
20 1-inch chunks fresh or canned unsweetened pineapples (from one 15.5 oz can)
20 1-inch pieces red bell pepper
Trim fat from pork. Cut pork into 20 1-inch cubes. Combine brown sugar, soy sauce, OJ, grated onion, lemon juice, salt, pepper and bay leaf into a large sealing plastic bag; add pork. Seal bag and refrigerate 1 hour, turning bag occasionally.
Remove pork from bag, reserving marinade. Discard bay leaf. Thread 5 pork cubes, 5 pineapple chunks, and 5 bell pepper pieces alternately onto each of four 12-inch skewers
Prepare a medium-hot fire in the grill or heat the broiler.
Place kebabs on grill rack coated with nonstick cooking spray and grill 14 minutes or until done, turning and basting frequently with reserve marinade.
Restaurant Supply Stores
Rose's Equip & Suppy
207 SE Clay St
www.rosesequipment.com
Boxer Northwest Co.
438 NW Broadway
www.boxernw.com
Bargreen Ellingson
3232 NW Industrial St
www.bargtreen.com
GS Restaurant Equipment
735 SE Morrison
www.gsrestaurantequipment.com
Butcher & Bakers Equipment Co.
410 Beavercreek Road, Suite 516 Oregon City
Hongs Inc. Restaurant & Supplies
7421 NE Beech St.
www.hongsinc.com
Pacific Restaurant Equipment
5555 SW 107th Ave, Beaverton
www.pacificrestaurantequipment.com
Pitman Restaurant Equipment
1535 SE Third Aved
Linguine with Spinach Sauce
FOODday February 28, 2006
1/2 lb fresh spinach
2 tbsp olive oil
1 med onion, chopped
2 cloves garlic, minced
1/2 lb dried linguine
3 tbsp goat cheese or ricotta cheese
1/2 cup grated parm cheese
1/8 tsp freshly grated nutmeg
In a large pot, bring generously salted water to a boil. Blanch the fresh spinach for about 30 sec. Remove from water and strain. (Save water to boil pasta.) Using your hands, wring out all the excess water from the spinach. Place in the bowl of a food processor.
Drop the pasta in the boiling water and cook until al dente. While the pasta is boiling, add the goat or ricotta cheese, parm cheese, nutmeg, and salt and pepper to taste to the food processor. Process until smooth. Scrape the spinach sauce into a medium sized bowl.
When the pasta is al dente, do not strain. Instead, use a pasta spoon or tongs to put the linguine into the bowl with the spinach sauce, reserving all the leftover pasta water. Ladle 1/2 cup to 1 cup pasta water into the bowl. Toss all until well-combined, using more pasta water if necessary to adjust the texture of the sauce. Serve with grated parm on top.
Baked Butternut Squash
FOODday February 28, 2006
1 large butternut squash (about 2 lbs)
1/4 cup butter, melted
2 tbsp fresh lemon juice
2 tsp anise seed, crushed
1/8 tsp ground cardamon
2 to 3 tbsp firmly packed brown sugar
Peel and cut open the squash. Remove and discard the seeds and the fibers. Cut the squash into 1 inch cubes. Turn the squash into a buttered 2 quart baking dish. Drizzle the butter and lemon juice over the top. Sprinkle with the salt and pepper, anise seed, cardamom and brown sugar. Bake the squash, uncovered, in a preheated 350 degree oven for about 30 min or until tender and browned.