Recipes from August 14, 2013

From Herald news servicesAugust 14, 2013 

Weekly recipes for August 14, 2013

Pork Tenderloin Cutlets with Grilled Cherry Salsa

Start to finish: 45 minutes. Servings: 6.

2 pounds pork tenderloins
1 1/2 tablespoons fish sauce
1 1/2 cups fresh cherries, pitted
2 tablespoons canola or vegetable oil, divided
1 small red onion, diced
3 cloves garlic, minced
1 tablespoon cider vinegar
2 tablespoons chopped fresh cilantro
Salt and ground black pepper

Cut the tenderloin crosswise into rounds about 1 inch thick. One at a time, set each round between sheets of plastic wrap and use a meat mallet to pound to an even thickness of about 1/4 inch.

Transfer the flattened pork cutlets to a large zip-close plastic bag. Add the fish sauce, then shake to coat all of the pork. Squeeze the air from the bag, seal it and set side. This step can be done up to 24 hours ahead.

When ready to cook, heat the grill to high.

In a medium bowl, toss the cherries with 1 tablespoon of the oil until well coated. Carefully pour the cherries onto the grill grates and grill until lightly charred in spots and tender, about 2 to 3 minutes. Use tongs to return the cherries to the bowl. Set aside to cool slightly. Leave the grill on.

Once the cherries have cooled, add the onion, garlic, vinegar and cilantro. Mix well, then season with salt and pepper. Set aside.

Add the remaining tablespoon of oil to the bag of pork, then shake to coat. Grill the tenderloins for 2 to 3 minutes per side.

Arrange the cutlets on 6 serving plates, then top each with some of the grilled cherry salsa.

Toasted Parmesan Tomato Bread

Start to finish: 15 minutes. Servings: 4.

4 cloves garlic, minced
1 sprig fresh rosemary, finely chopped
1/4 cup olive oil
1/2 tablespoon kosher salt
Ground black pepper
4 large, thick slices sourdough bread
4 large tomatoes
3 ounces Parmesan cheese

Heat the oven to broil.

In a small, sturdy bowl, combine the garlic, rosemary, olive oil, salt and black pepper, to taste. Mix well, then use the back of a heavy spoon to mash the garlic and rosemary together to form a paste. This also can be done using a mortar and pestle, or a mini food processor. The rosemary won't mash well; this is fine.

Spread a quarter of the mixture over one side of each slice of bread.

Slice 2 thick slabs out of the center of each tomato. Reserve the tops and bottoms of the tomatoes for another use. Set 2 slabs over each piece of bread. Shave some of the Parmesan over the tomatoes on each slice. Set the assembled bread on a baking sheet and broil on the oven's middle rack until the cheese is just starting the brown, about 2 to 3 minutes. Serve immediately.

Nutrition: 530 calories; 190 calories from fat (36 percent of total calories); 22 grams fat (5 grams saturated; 0 grams trans fats); 15 milligrams cholesterol; 63 grams carbohydrate; 5 grams fiber; 7 grams sugar; 22 grams protein; 1,250 milligrams sodium.

Wasabi-spiked Salmon Cakes with Pickled Cucumber

Start to finish: 30 minutes. Servings: 6.

1 1/2 cups thinly sliced cucumber
1 teaspoon grated fresh ginger
2 tablespoons rice vinegar
1/2 teaspoon salt
1 teaspoon sugar
4 tablespoons vegetable or canola oil, divided
1 cup finely chopped yellow onion
2 6-ounce cans boneless, skinless salmon
1/4 cup low-fat mayonnaise
2-3 teaspoons prepared wasabi
1 cup crushed sesame flavored thin rice crackers (about 32)

In a small bowl, toss together the cucumber, ginger, vinegar, salt and sugar. Let stand for 10 minutes while you prepare the remaining ingredients.

In a large nonstick skillet over medium, heat 1 tablespoon of the oil. Add the onion and cook until golden, about 5 minutes. Transfer to a medium bowl. Reserve the skillet.

Add the salmon to the onion along with the mayonnaise, wasabi, crushed crackers and 1/4 cup of the liquid from the marinated cucumbers. Form the mixture into 6 burgers.

Return the skillet to medium-high heat. Add 1 1/2 tablespoons of the remaining oil. Add the salmon burgers to the skillet. Cook until golden, about 3 minutes. Add the remaining 1 1/2 tablespoons of oil, turn the cakes over and cook until golden on the second side, about another 3 minutes.

Transfer to 6 plates and top each salmon cake with a mound of the pickled cucumber.

Nutrition: 230 calories; 120 calories from fat (52 percent of total calories); 13 grams fat (1 g saturated; 0 grams trans fats); 45 milligrams cholesterol; 15 grams carbohydrate; 1 grams fiber; 2 grams sugar; 16 grams protein; 500 milligrams sodium.

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