Monday, June 18, 2012

Happy Baby Daddy Day!

Everyone have a nice weekend? I hope you got to spend some QT with your daddies, baby daddies, or by blissfully ignoring the holiday altogether. My dad's in Costa Rica right now (I know, his life is hard), so I didn't get to call him, but I'm taking Lil' E to visit on Thursday, so I'm thinking I'll be forgiven.

We don't really do much for holidays around here—flowers and a card are pretty much the hubby's MO, which is fine with me. But this new mama was still pretty annoyed when he totally blew off Mother's Day altogether last month. So instead of ignoring Father's Day, I decided to buck up and make him feel guilty celebrate my man.

Whatever, I made him a dinner I knew he'd like and got him a card. It's not like I bought him a gift or anything, come on.

Indian Spiced Pork Salad
1 pork tenderloin (about a lb-or you can use boneless chops)
1 8oz container greek yogurt
About 1/2 tsp each salt and pepper (I used white)
3 large garlic cloves, minced
1 piece ginger (about 3/4 inch long) peeled and minced
Good shake red chile flakes (1/2 tsp?)
3 celery stalks, diced
1/4 red onion, diced
About a cup of grapes, halved (I used green)
1/2 cup mango chutney
About 1/3 cup light mayo
Juice from half a lemon
Romaine, to serve
Naan bread (I like garlic Naan-check Trader Joes or Fresh & Easy)

In large ziplock, combine yogurt, S&P, garlic, ginger and chile flakes. Seal, and mush together until well combined. Add pork, reseal, and mush around some more until it's well coated. Stick in the fridge for at least 2 hours.

When marinated, heat grill (indoor or outdoor) to medium high. Remove pork from bag and throw away the rest. Cook tenderloin about 6 minutes, roll over, and cook another 6 minutes on each additional side (4 sides total), or until done. Let sit about 10 minutes, then slice. Let cool some more, then pull apart into bite sized pieces and place in large bowl. Add in remaining ingredients (through lemon), and toss gently. Stick back in the fridge for a half hour or more to chill.

Serve over romaine leaves with warm bread. I also served with pilau, which rarely works out well for me, so I guess I should give yesterday's recipe, too:

Olive Oil
Half an onion, diced
4 cloves garlic, minced
1 inch piece ginger, peeled and minced
2 bay leaves
5 cardamon pods
About 1/4 of a cinnamon stick
2 tsp curry powder
1 heaping tsp cumin
1 cup basmati rice, rinsed well and drained
2 cups chicken broth

Heat a swirl of olive oil over medium high heat. Add onion, garlic and ginger, and saute a few minutes until onion has softened. Stir in bay leaves, cardamon, cinnamon, curry and cumin. Saute another minutes, then stir in rice. Saute one minute more, then add broth. When it comes to aboil, reduce to simmer and cover. Cook 15 minutes, and leave covered until ready to eat. Remove pods, cinnamon, and leaves before serving.

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