It's been a while, but, I finally got to do another "episode" of Iron Chef Mom. This time the Secret Ingredient was boneless pork sirloin roast. Once again it seemed impossible to do anything good with it in just an hour. Then I got the idea of chopping it up for kebabs!
Dinner was kebabs with red bell pepper and spring onions atop cabbage slaw, calabacitas salad, and plain rice. I would have loved to make Mexican rice, but there just wasn't time for anything else, and I ended up appreciating the plainness, actually... it was a bit soothing with all the spicy stuff!
I was amazed to get done with 1 minute left on the clock. The key is figuring out the "order of events" ahead of time.
First thing- start the rice cooker. I know a lot of people think rice cookers are silly, but I love mine. I just toss stuff in and forget it. If it's done before the rest of dinner... no worries... it stays warm. The rest went like this:
Slice cabbage thinly, salt, and leave in a colander to drain.
Cube pork, marinate in fridge (reserve some marinade to brush on while grilling)
Chop veggies, slice squash for grilling
Wring out cabbage and toss with dressing
Chop grilled squash and assemble salad
Marinade for pork
1/2 cup salsa verde
1/4 red onion, sliced and quickly browned in bacon fat
3 cloves garlic (toss in with the onion at the end, to brown a bit)
1/4 cup spiced rum
1 very small chipotle pepper
Whizz it all together in a blender.
I didn't try it, but after tasting it, I really think I should have... pineapple would have been awesome here. About 1/4 cup to 1/2 cup fresh pineapple, with about 1/2 teaspoon salt added. Would have been fabulous.
I only had time to marinate for about 30 minutes. Longer would have been nice, but 30 really was enough. It was a fairly tender cut of meat, and brushing the reserved marinade/sauce on while grilling added plenty of flavor.
¼ head, each, red and green cabbage, very-thinly sliced
1 tsp salt
Juice from one lime
1 T. ACV
1 T olive oil
Place cabbage in a large bowl, tossing it with salt. Press it down firmly with hands, to help it break down a bit. Place in a colander in the sink, allowing 20 minutes to drain.
Wring it out with paper towels and put back in a bowl. Toss with juice, vinegar, and oil.
Let sit at room temp 15 minutes before serving.
2-4 zucchini and yellow squash, sliced in half lengthwise
2 slices bacon, chopped and browned
2 tablespoons orange juice
1-2 tablespoons olive oil
½ tsp dried cilantro (fresh would be much better- 1 tablespoon, perhaps?)
about ¼ cup fresh goat cheese
Brush the squash with olive oil on the cut side and sprinkle with salt. Grill.
Chop into small pieces, toss with juice and oil, sprinkle with cilantro, and top with bacon and cheese.