Brined Pork and Farro Quinoa Grain Salad

Have you had it with tasteless, juiceless pork chops? Let me tell you the secret that all great chefs know--take the time to brine! Brining meats is all the rage in professional kitchens and high-end cooking magazines. Most cooking experts agree that brined poultry and meat are more flavorful and succulent. The results are particularly apparent when the meat is cooked in the smoky heat of a covered barbecue, because the brine helps to mask bitter components in smoke that can make foods taste unpleasantly acrid. Top reasons to use the brining method for pork and poultry of all varieties: Brining is very easy, economical, and requires no special cookware. Brining is like a marinade as it keeps food moist and tender. Brining or salting is a way of increasing the moisture holding capacity of the meat resulting in a moister product when it is cooked. Most brines start with water and salt - traditionally, 3/4 pound of salt per gallon of water, but since we're not concerned with the brine as a preservative, you can cut back on the salt. In my recipe, I just used ½ cup of Kosher salt and it's great! You can add flavor in all sorts of forms such as herbs and spices. Use brown sugar, honey or molasses in place of the sugar (some sweetness tends to offset a saltiness the brine might otherwise impart). You can use apple juice, cider, orange juice, beer, wine, rice wine vinegar, apple cider vinegar, stock, tea, or other liquids to replace some or all of the water. You can also put together decidedly Oriental flavorings with soy sauce or the Japanese rice wine mirin.

This recipe developed from an abundance of dried goods that have been sitting in my pantry. I swear, lentils have a way of multiplying themselves. Well, here is a new way to use some that might be sitting in your pantry.     Miso Brined Pork Loin and Plant Protein Pilaf    Ingredients: -1 whole pork loin, about 1 pound -4 peeled garlic cloves, divided -10 black peppercorns (or a few sprinkles of black pepper) -½ cup molasses -½ cup Kosher salt -½ cup miso paste -1 cup farro -½ cup red quinoa -½ cup green or brown lentils -4 cups water or chicken broth -1 bunch of collard greens -2 cups sugar snap peas  Directions: The night before...in a large pot filled with water,  place 3 peeled garlic cloves, 10 black pepper corns (or a few sprinkles of black pepper), ½ cup molasses, ½ cup Kosher salt and ½ cup of miso paste. Bring the water temperature up, but don't let it boil. Remove from heat, allow the mixture to cool and add your pork loin. Allow the meat to brine in the liquid overnight in the refrigerator until you are ready to grill. Dump the liquid and pat it dry. The meat is seasoned and does not require anything in addition. To grill, fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoalonto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes. Brush the grill with vegetable oil.  Place tenderloin in the center of grate. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F. In a large pot, combine farro (or hard wheat berries), red quinoa, lentils and 4 cups of water or chicken broth. Bring to a boil and cook at a simmer for 20 to 25 minutes. Test drive a bite and make sure everything is tender, but not to the point of mushy. Meanwhile, cut the hard ribs of the collard greens out of the vegetable and discard. Then chop the leaves into roughly 1 inch squares. Wash and set aside. Wash the snap peas and then cut in half. When the pork is almost finished grilling, add scallion and garlic into a skillet with a dash of oil. Sautee for 3 minutes. Add chicken stock to the pan, stir then add the greens, peas and 3 cups of the cooked grain mixture. Stir until the liquid has been absorbed almost completely, about another 10 minutes. Serve 1 cup of the mixture with the grilled pork. Serves 6.

Kelly Bowlin Administration Director & BAC Foodie :)  Bay Athletic Club 989.356.5600

Cleanse Your Body after Thanksgiving Festivities!

I hope you have the mashed potatoes, turkey and stuffing out of your system by now, but I bet there's a chance you are still feeling bogged down from the heavy feast.  This week I'd thought it'd be a great idea share some cleansing solutions that I have used myself. Once the last of the turkey sandwiches are eaten, follow these steps to feel lighter and healthier. 1. Drink water. Go to the tap, fill it up. Drink. Repeat all day. Get in at least 64 ounces of water. Your body actually uses water to flush waste from your cells and it is imperative for healthy digestion and a reved up metabolism. 2. Garlic. Chop it into avocados for a wonderful healthful spread or dip. Pop it into any recipe you can tolerate. Why? Garlic contains numerous sulfur-containing compounds that activate the liver enzymes responsible for flushing out toxins from the body. This bulbous relative of the onion also contains allicin and selenium, two powerful nutrients proven to help protect the liver from toxic damage and aid it in the detoxification process. 3. Grapefruit.  Eat them up and especially now, they are in season! Grapefruits are rich in natural vitamin C and antioxidants, two powerful liver cleansers.  Like garlic, grapefruit contains compounds that boost the production of liver detoxification enzymes.  It also contains a flavonoid compound known as naringenin that causes the liver to burn fat rather than store it. Nobody wants a fatty liver.

While creating the big meal of the year is very fun for me, I really am quite tired of the flavor profile by the time the weekend is over. I crave the clean crisp flavor of scallions, lime and fresh greens.  By combining these elements with rich broth and the other white meat, pork, you'll feel satisfied but not weighed down. I hope you'll enjoy this quick and interesting weeknight noodle dish.  Brothy Bok Choy and Pork Noodles ¼ cup fish sauce ¼ cup rice wine vinegar ¼ cup oil 1 tsp. ginger 1 tsp. coriander 1 tsp. cayenne pepper (optional) 3 cloves garlic, minced 1 TBSP. oil 6 to 8 oz. pork, chopped 64. oz. vegetable stock (unsalted) 1 head of Bok Choy 2 cups of sugar snap peas, sliced in half 6 to 8 oz. Chinese noodles 1 lime, sliced 2 scallions, green and white, sliced and divided In a small bowl, whisk the fish sauce, vinegar, oil, ginger, coriander and pepper together and set aside. Chop the bok choy into large chunks with the all-white section discarded.  In a large pot add the 1 TBSP. oil, garlic and pork. Cook until the pork is browned. Deglaze the pot with the fish sauce mixture, stirring well. Add the broth and bring to boil. Add the bok choy and peas to the pot and return to a boil. Add the Chinese noodles to the pot and cook for 3 minutes, stirring occasionally. Remove from heat. Serve in large bowls and garnish with scallions and lime. Squeeze the lime on right before eating to give a kick of freshness to the broth. Serves 4.

Kelly Bowlin

Tacos Five Ways. Five Ingredients Each.

Ahh, the taco, a humble tortilla wrapped around a filling can tip the scales at over at 500 calories a piece for the American tradition of ground beef and cheese. I’ll be honest, there is nothing I love more than a taco, but I just can’t justify that calorie cost. Feel the same? Read on as I have 5 simple and satisfying taco combinations for you featuring just five ingredients each. Let’s get cooking.

Pan Asian Taco: Pork Tenderloin, caramelized onions and mushrooms, spinach and hoisin sauce

Marinate one pound of pork tenderloin in ½ cup of soy sauce and a splash of olive oil for 10 minutes. Meanwhile, thin slice a large onion and 10 button mushrooms. Sauté on low heat in a skillet for 20 minutes or until onions are nice and brown. Set aside. 

Toss marinated pork on the grill and cook completely done, about 15 minutes, turning over half way through.  Slice thin and serve immediately with flour tortillas, chopped spinach, a dollop of hoisin sauce and onions and mushrooms on top. Serves four.

The Cobb Salad Taco: Grilled Chicken, spring greens, hard-boiled egg chopped, avocado and lemon juice

Season two boneless, skinless chicken breasts with salt and pepper and toss on the grill. Cook completely about 8 minutes per side. Set aside and allow them to rest for 5 minutes and then chop into a large dice.

 Peel 2 hard-boiled eggs, chop and mix with one chopped avocado (see directions under flank steak recipe) and the juice of one lemon. Assemble your taco with a flour tortilla, a handful of spring greens, a spoonful of egg, avocado mixture and ½ cup of chopped chicken.  Serves four.

The New American Tradition Taco: Flank Steak, Romaine lettuce, avocado, chives and Sriracha sauce

Allow steak to rest at room temperature for 30 minutes or more then sprinkle steak with a little salt and pepper. Toss on grill and sear about 4 minutes per side. Let this rest for 5 minutes while you prep the rest of the ingredients. 

Chop and wash romaine lettuce. Cut chives into little dots. Slice one avocado lengthwise around the core and split in half. Remove the pit and with a small knife (not super sharp), cut the flesh into a dice while it’s still in the shell. 

Use a spoon to remove the flesh into a bowl. Assemble your tacos: flour tortilla, Sriracha (to taste or use salsa), romaine lettuce, avocado chunks and flank steak. Serves four.

The Clean Fish Taco: fish with cabbage, lemon juice, Greek yogurt and wasabi

Cut one pound of fresh fish into small fillets and toss in a small amount of fresh lemon juice and 2 TBSP of olive oil salt and pepper. Allow to marinate for 30 minutes.  Meanwhile slice half of a red cabbage into thin slices and squeeze the juice of one lemon onto it. 

Mix ¾ cup of Greek yogurt and 1 TBSP of Wasabi together in a small bowl. Heat a large sauté pan over medium high heat. Add the fish to the pan and don’t move the fish in the pan for 4 minutes. Allow the bottom to brown and then flip over and cook for another 2 minutes.

 Assemble your taco with a corn tortilla (warmed in pan for 20 seconds per side) topped with 2 TBSP of the yogurt mixture, a pinch of cabbage and fish. Serves four. 

The Truffled Egg Taco: Farm Fresh Eggs, sauteed spinach, white truffle oil, chives and Sriracha dots

Mix two eggs together and add to a large cast iron skillet. Cook thoroughly and set off to the side of the pan, finishing with a few drops of white truffle oil (about 1 tsp.)  

Add one cup of spinach to pan and cook until wilted. Assemble your tacos: flour tortilla, ½ of the spinach, ½ of the cooked and truffled eggs, a sprinkle of freshly chopped eggs and dot the top with Sriracha. Serves 2.