Orange-Banana Nut Muffins

4 tbsp. cold unsalted butter
2 cups all-purpose flour 
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda 
1 tsp salt 
Juice from 1 lemon + orange juice 
    to equal 3/4 cup juice total
zest from 1 orange and 1 lemon 
1 egg
3 overripe bananas mashed 
1/2 cup chopped pecans 

Heat oven to 400 degrees.  Line muffin tin with muffin cups. 

Stir together the dry ingredients.  Cut the butter into bits, then use your fingers to rub the butter into the dry ingredients until there are no pieces bigger than a small pea.  

Whisk the juice, zest and egg together.  Pour in to the dry ingredients, mixing just enough to moisten.  Fold in the fruit and nuts, then spoon the batter into the muffin tin.  Bake for 20 minutes.  Cook on baking sheet for 15 minutes before removing.  

Grilled Pork Tenderloin with Jalapeno-Corn Couscous

This is my take on the April 2011 Food Network Magazine Spice-Rubbed pork tenderloin with quinoa. 

1 small pork tenderloin (1 1/2 pds) cut in thirds
1 tsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp red pepper flakes
1 tsp salt
2 tsp fresh cracker pepper
olive oil
1 cup couscous
2 tbsp salted butter
1 1/2 cups frozen corn, thawed
1 jalapeno cored and sliced into rings
Jarred salsa verde

Rub pork pieces with olive oil.  Mix spices together and coat on pork.  Grill on indirect heat for about 20 minutes or until pork is at 140 degrees. 

Meanwhile bring 1 1/4 cups water to a boil in saucepan.  Add a tbsp of salt and a tbsp of olive oil to the water add 1 couscous and stir.  Simmer with the lid on for about 10 minutes. 

Heat butter on medium heat in pan.  Add corn and jalapenos.  Salt if neccesary.  Add cooked couscous into pan with corn.  Stir and cook on medium for about 5 minutes. 

When pork is done, let rest for 5 minutes and then slice and drizzle with olive oil and salsa verde.  Serve with couscous.

Chicken Stock

2 chicken carcasses,

wing tips
1 large onion, quartered
4 carrots,
2 jalapenos
1 Serrano pepper
10 sprigs fresh thyme
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
8 cups all natural sodium free chicken broth
4 cups water


Place chicken, vegetables, and herbs and spices in large stockpot. Cook on high heat until boiling. Turn heat down to medium low so that stock maintains low, gentle simmer. 

Skim the scum from the stock with a spoon every 30 minutes. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.







Strain stock through a fine mesh strainer.

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Sopa de Crema de Poblano y Papas (Cream of Poblano and Potato Soup)

4 lg poblano chiles
1 tbsp unsalted butter
1 tbsp vegetable oil
1 medium sweet onion, grated
2 lg garlic cloves, crushed
3 yukon gold potatoes, peeled and thinly sliced
2/3 cup water
1/4 cup cilantro, plus more for garnish
1 cup chicken stock**
1/2 cup frozen corn kernels (thawed) 
1/2 cup heavy cream
1/2 teaspoon salt

** I recommend a stock simmered with chiles.   My recipe is in my blog

1. Roast the chiles directly over a gas flame or under a preheated broiler, turning frequently with tongs, until charred all over, about 3 to 4 minutes.  Watch carefully to prevent charring too much or the chiles may get too soft.  Place in a plastic bag and steam about 5 minutes.  Scrape off the charred skin.  Cut the chiles open, remove the seeds and veins.  Chop coarsely and reserve.

2. In a large heavy saucepan, heat the butter and oil over medium heat.  Cook the onion stirring frequently until softened, 3 to 4 minutes.  Add the potato, water, garlic cloves and chicken stock.  Bring to a boil then reduce the heat to medium-low and cook until the potato is very tender, about 15 minutes.

3. When the potato is done, either use a stick blender to blend the contents of the saucepan, or use a blender or food processor.  Add the reserved chiles, cilantro cream and salt.  Puree until smooth.  Return the soup to the saucepan, and bring to a boil over medium-low heat, stirring frequently to prevent scorching.  Divide the soup among four bowls.  Garnish with about 2 tablespoons of corn, and sprinkle with cilantro