Orange Roasted Salmon with Caper Sauce, Delicious!!!

 

Salmon is my favorite fish and I’m always watching for another good salmon recipe. 

We enjoy it frequently and I was 

more than happy with this recipe!

 

The smooth caper sauce is an easy one to make that’s filled with great flavor that complements the salmon perfectly.  In fact, it would probably be great with any white fish, a good way to add something special to the fish.  

 

Memories with a Honolulu Cocktail

The best vacation ever, for me, was when Bill and I went to Hawaii!

I love Hawaii, I love everything about it!  

Bourbon-Soaked Pork Tenderloin with Brown Sugar Honey Glaze ~ a Cookbook ~ and Distilleries

If you like a lingering bourbon flavor in meat, you will have to use this marinade the next time you prepare pork.  The bourbon flavor comes through just enough to notice but not enough to overpower the meat.

One of my very favorite Southern cookbooks is The New Low-County Cooking by Marvin Woods.  The jacket liner of his cookbook says, “There’s a whole world of flavor packed into an eighty-plus-square-mile area surrounding the cities of Charleston and Savannah.  It’s called the Low Country of South Carolina.”   

It’s a great area to visit for cuisine and beautiful scenery.  Marvin Woods transforms standards into updated dishes, which leads to this recipe for Bourbon-Soaked Pork Tenderloin.  Actually, his recipe is intended for pork chops but I had pork tenderloin and used it instead.  

The marinade in this recipe is a super tenderizer for the pork with the end product being tender and succulent.  If you are apprehensive about using bourbon, substitute it with apple, cranberry or grape juice, sparkling cider, vegetable or chicken broth.  

After the pork marinates for 36 hours or so, it can go on the grill, as Woods does, or in the oven, my way.  Then brush it several times with the Brown Sugar Honey Glaze while roasting.  

Bourbon is really the only distinct American spirit, according to Woods, with most of it coming from Kentucky.  I know that for a fact as I grew up in Louisville, and there are countless distilleries in the surrounding area.  Check out this post that was made just after I began blogging. 

I learned a lot about bourbon as a great family friend was a Federal inspector over-seeing many distilleries ~~~ he had so many stories for us and samples too, in unlabeled bottles!

Bourbon-Soaked Pork Tenderloin with Brown Sugar Honey

 1 (2 pounds) boneless pork tenderloin

Bourbon marinade

Brown Sugar Honey Glaze

For the bourbon marinade:

1 cup bourbon

¾ cup orange juice

¼ cup lemon juice

2 tablespoons vegetable oil

1 tablespoon vanilla

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon crushed red pepper flakes

1 teaspoon salt

In medium bowl, stir together all the marinade ingredients.

Place the tenderloin in a deep baking dish.

Pour the marinade mixture over the pork, cover, and refrigerate for at least 24 hours and up to 36 hours, turning occasionally.

Remove from refrigerator and place in roasting pan.

Roast pork for about 40 minutes or until thermometer inserted into center of pork registers 160 degrees.

During the last 10 minutes, brush with the Brown Sugar Honey Glaze several times.

Brown Sugar Honey Glaze:

¾ cup honey

¼ cup firmly packed dark brown sugar

1 tablespoon hoisin sauce

1 tablespoon lemon juice

½ tablespoon grated fresh ginger

1 teaspoon minced garlic

1 teaspoon Marv Spice*

Method:

In a saucepan, combine the honey and brown sugar and cook over low heat, stirring frequently, until the sugar is dissolved. 

Stir in all the remaining ingredients.

Simmer for 5 minutes, stirring occasionally.

Cover and refrigerate for up to 3 months.

Marvin Woods:  This flavorful sauce with an Asian accent can be used in place of most barbecue sauces.  I especially like it on spare ribs, pork and lamb.

*Recipe for Marv Spice:

1 tablespoon ground nutmeg

1 tablespoon chili powder

1 tablespoon cayenne pepper

1 tablespoon celery salt

¼ teaspoon freshly ground black pepper

Method:

In a small bowl, mix all of the ingredients together until combined.

Store in airtight container for up to 6 months.

Marvin Woods:  I use this spice mixture in my macaroni and cheese as well as in fish, chicken and meat dishes that I feel can use a touch of inspiration.

This is especially delicious for all you pork and bourbon lovers!

ENJOY!!!

Be sure to visit my friend, Linda, at My Kind of Cooking!  She’s hosting a great giveaway now ~ one of her cookbooks and cute kitchen towels.

Roasted Pork Loin with Citrus and Onions

I feel like I’m Dorothy in a scene from the “Wizard of Oz!”  There is nothing magical about this storm front passing through “Chicagoland” though.  The wind is howling and the only good thing is that it is not frigid cold ~ it’s in the high 50’s with wind chill in the low 40’s; our first wind chill reading since April.

I’m used to this area being a little windy, especially regarding Chicago politics, but yesterday was a little too much and more strong wind is in the forecast for today with sustained winds of 40 MPH with gusts of 65 MPH.  The barometric pressure readings were the lowest ever in a non-tropical storm in the mainland United States.

There were times yesterday when I thought our house would be carried away.  Tornado warnings abounded and fortunately no tornadoes touched down in this area; however, our subdivision looks like a war zone.  Trees are down, large branches are everywhere along with debris.  And then there are the power lines.  We were without power for most of yesterday and you don’t realize how vital that is until you don’t have it!

Dinner last night ~ no electricity, no cooking ~ so it was fast food.  We had this savory roasted pork loin Monday evening.  The recipe was in our local newspaper, The Northwest Herald a while back and it is outstanding to say the least!  The onions and citrus juices were the perfect combination and I have a feeling I will be making this again soon!  Wonder if I should go back to cooking with gas…

Roasted Pork Loin with Citrus and Onions

Ingredients:

2 tablespoons olive oil

1 large white onion, diced medium

1 head garlic, cloves peeled and medium chop

1¼ cups orange juice

1/3 cup lime juice

Salt and pepper

1 teaspoon oregano

1 (3-4 pounds) pork loin roast

Method:

Preheat oven to 350 degrees.

In large skillet, heat oil over medium-high heat.

Add onions and garlic.
Cook until onion begins to soften, about 4-5 minutes.

Pat pork dry with paper towels.

Season with salt and pepper generously and place in a roasting pan.

Pour onion mixture on and around pork, leaving some on top.

Ladle onion and juices over pork.

Cook covered until an instant-read thermometer reaches about 160 degrees, about 2-2½ hours.

Baste frequently and spoon onions over top.

Remove lid near end of cooking time to brown further, if desired.

To serve, skim fat from cooking juices and spoon sauce over sliced pork.

This is delicious!!!

Do you prefer gas or electric ranges?

Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!

Spicy Pork Tenderloin

We really enjoy roasted pork tenderloin.  It’s versatile, easy and makes a good and easy dinner.

This one is a spicy dish packed with a combination of delicious flavors, thanks to Dijon mustard, orange juice, honey, fennel seeds, mustard seeds and lots of pepper.  It smelled sweet as it was roasting and I was afraid it would taste sweet ~ never fear, it turned out wonderfully with no sweet taste, just spicy goodness!  Love the aroma of the fennel!

Pork tenderloin is always a good choice when trying to come up with a meal that will please most people.  It reminds us of Mom’s great home cooking and the great flavors in this one will bring you a smile from everyone at your dinner table!

SPICY PORK TENDERLOIN

Ingredients:

¼ cup Dijon mustard

2 tablespoons orange juice

2 tablespoons honey

1 teaspoon grated orange zest

¼ teaspoon ground cinnamon

Dash of ground allspice

1 teaspoon mustard seeds

1 teaspoon fennel seeds

¼ teaspoon crushed red pepper

2 pounds pork tenderloin

Method:

Preheat oven to 350 degrees.

In a bowl, whisk together the first 9 ingredients.

Place the meat on a roasting pan and brush some sauce over it.

Bake until thermometer registers 160 degrees, about 30 minutes.

Remove from oven and let stand for 5 minutes.

Slice and serve.

ENJOY!

It’s spicy and delicious!!!

Tangy Tilapia

Most people are fans of tilapia and it is one of the most versatile, mild-flavored fish that I can think of.  The price is usually right and is readily available.   It is un-fishy and tends to take on the flavor of whatever sauce you use.

There are more uses for tilapia than just dining on them.  They are becoming the plant control method of choice due to their consumption of undesirable plants and algae.  Arizona stocks tilapia in the canals that provide water to Mesa and Phoenix, among others.  The water is purified by the tilapia ingesting the vegetation and detritus.  Arkansas stocks many public lakes and ponds for the same reason and to the enjoyment of anglers as well. 

This citrus tilapia is filled with just that ~ lots of good lemon, lime and orange flavors blended with honey that combine perfectly with the fish.  There’s a hint of spiciness with the garlic and chili powder.  What I really like is adding the panko bread crumbs before baking; it gives the fish a little crunch texture on top and I love the way this blackens a touch due to the honey. 

Tangy Tilapia

Ingredients:

1½ pounds tilapia

2 tablespoons butter, melted

3 garlic cloves, minced

¼ teaspoon chili powder

¼ teaspoon lemon zest

¼ teaspoon orange zest

¼ cup lime juice

¼ cup orange juice

¼ cup lemon juice

1/3 cup honey

Salt and pepper, to taste

¼ cup panko bread crumbs

Method:

Melt butter in micro or a saucepan.

Add the remaining ingredients, except salt, pepper and bread crumbs.

Blend well.

Place fish in a baking dish.

Pour sauce over the fish.

Season with salt and pepper.

Sprinkle with bread crumbs.

Bake at 400 degrees for about 15-20 minutes or until fish flakes easily with a fork.

It’s refreshingly delicious!

Bubba’s Citrus Tilapia

Catch from his first fishing trip, 1975

Bubba's all grown up now, but when he has the appetite for a light seafood dinner, he turns to tilapia.  It is the perfect fish that you can dress up or down, depending upon your taste buds and the occasion. It can even convert that non-seafood lover you know. 

Tilapia recipes vary from spicy to mild; remember, he loves spicy and hot as in his chili (see Nov. 21^st post) and enchilada (see Jan. 12^th post) dishes.  This one falls close to the middle.  It is a hugely popular fish and due to its mildness, it needs extra help.  Bubb is a lover of seafood and fish and he knew just how to help this tilapia out with a wonderful citrus flavor combining orange juice with lemon and a little added tang with the ginger.  If you like more of a kick, add a little more ginger and garlic. 

Tilapia is very adaptable and any number of combinations works with it; base it on what is on your cabinet shelf and in the refrigerator, even adding chopped pecans for a unique twist.  It also has the added bonus of being a healthy, good protein, low-calorie fish.   And, last but not least, it is absolutely delicious!   This is a very easy and delicious creation!

Bubba’s Citrus Tilapia

Ingredients:

1 pound tilapia (2 fillets)
2 tablespoons flour

1 tablespoon olive oil
1 tablespoon butter

Salt and pepper, to taste
1/2 - 3/4 cup orange juice
1 lemon, quartered
1 teaspoon ground ginger

½ teaspoon paprika
1 teaspoon garlic powder

  
Method:

Quarter the lemon.
Place olive oil and butter in skillet on medium heat.
On a plate, dredge tilapia in flour.
When the oil & butter have melted, add tilapia to skillet.

Season with salt and pepper.
Cook about three minutes each side until golden.
Remove fish, add orange juice and ginger to skillet.
Squeeze lemon quarters into skillet.
Turn heat up and stir until it starts to thicken (2-3 minutes.)
Return the tilapia back to skillet, cook for a couple of minutes on each side.

Place on platter and serve.

It is a guiltless feast!