 Each morning Americans of all shapes and sizes start their daily engines with a cup of coffee. In doing so we assign coffee a permanent place in our minds as a drink only, which can lead to coffee discrimination. And for those who know it’s wide breadth of flavor options aside from the base for a super-sweetened latte, we experience coffee shaming. Espresso, which is more of a coffee-making method than an ingredient, is usually considered only a beverage. You just don’t think twice about where it belongs. Don’t call the AFLCO just yet. I think I can clear this up quickly with the ingredients in my newest recipe just invented last night. It is my Espresso Balsamic and Chipotle Chili Marinated Pork and Tomato Sauté. And it literally changed the way I look at flavors for meat for EVER. You see, coffee’s place in the world is much broader than to receive four pumps of vanilla syrup. It literally has something for everyone. And here’s a little history to get us started. 
 To quote theexoticbean.com we read, “It all started in Africa, or so the story goes. An Ethiopian goatherd was intrigued by his goats’ behavior after they ate the cherries that were sourced from a specific bush. That bush, Coffea Arabica, is now grown in a narrow band all around the world and drunk in myriad ways anywhere people happen to be living.” Treehugger.com states, “Legends and various reports about coffee can be traced back as far as the 10th century. While those stories can't be verified, what's known for sure is that the undomesticated origin of coffee stems from the high mountain rain forests of the southwestern Ethiopian province of Kaffa. These mountains are home to a tree species, Coffea arabica, that produces a fruit called a coffee cherry. “The fruit gets its name because it turns a bright red when it is ripe and ready to pick. The skin has a bitter taste, but the underlying "cherry" fruit is sweet. In fact, Francine Segan, a food historian, and author wrote recently in Zester Daily that it was because of the fruit aspect of the coffee cherry that coffee started out as a food, not a drink. A thousand years ago in Africa, locals would mash the ripe "cherries" from wild coffee trees to create a dried traveling food packed with protein and nutrients. It was, Segan mused, sort of an early version of the breakfast bar.”
I think you’re beginning to see why I was so excited to use the Espresso Dark Balsamic vinegar in my recipe development! It’s true. Espresso Balsamic was divinely created for sauces that go with meats. As a marinade this is going to be my NEW GO-TO ingredient for beef or pork. The blend is perfect. You don’t taste each ingredient individually. Rather they form a unified element of perfection that coats the mouth in happiness. This dish is bold, slightly hot, perfectly acidic, and offers just a touch of sweet. Using the tenderloin of pork means it just melts away in your mouth. As far as the labor involved? If you can mix and use a sauté pan, you’re in business. Let’s get to the important element, which is the recipe so you can undo your coffee assumptions and start enjoying experimenting with this delicious ingredient! RECIPE: Espresso Balsamic and Chipotle Marinated |
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Serves 4 / April 2022
Click here to download printable version.
You will not believe how intensely flavorful character of this entrée. I’m pretty sure it is the BEST pork dish I’ve ever created or eaten! Don’t be put off by the word Espresso. This isn’t the base for your morning caramel macchiato latte. The coffee is a bean, and when roasted and blended with balsamic it becomes a culinary tool to intensify almost every meat dish imaginable. It pairs with the Adobo, lime, and garlic like Fred and Ginger are paired on the dance floor. Made. For. Each. Other.
INGREDIENTS:
METHOD:
Slice the tomatoes, chop the cilantro, and slice the red onion. Set aside.
Clean and trim the pork tenderloin and cut into very thin slices and set aside. In a large glass bowl add the harissa oil, espresso balsamic, grated ginger, grated garlic, chipotle in adobo, thyme, lime, salt, pepper, cumin, and paprika. Add the sliced pork to the marinade and stir well. Let marinate for at least an hour. If you put in the fridge, be sure and remove at set on counter for at least 30 minutes so the meat reaches room temperature.
Add the 2 T of regular oil to a preheated and very hot pan. Add the pork and all the marinade to the pan. Add the tomatoes and the cilantro. Then sauté until the pork is cooked through. About 5-6 minutes. Turn often. When pork is done serve atop the orzo surrounded by blanched asparagus and top with the red onion and a flourish of the remaining cilantro.
©Recipe and Photo Copyright Camine Pappas, 2013-2022. All rights reserved.
Click here to download printable version.
You will not believe how intensely flavorful character of this entrée. I’m pretty sure it is the BEST pork dish I’ve ever created or eaten! Don’t be put off by the word Espresso. This isn’t the base for your morning caramel macchiato latte. The coffee is a bean, and when roasted and blended with balsamic it becomes a culinary tool to intensify almost every meat dish imaginable. It pairs with the Adobo, lime, and garlic like Fred and Ginger are paired on the dance floor. Made. For. Each. Other.
INGREDIENTS:
- 1 ½ lbs. pork tenderloin sliced thinly
- ¼ C + 2 tsp Espresso Balsamic Vinegar from Olive This!
- 2 T harissa olive oil
- ¼ C coarsely chopped chipotle in adobo sauce
- 1 ½ t grated gingerroot
- 1 ½ t grated fresh garlic
- 1 t fresh thyme leaves
- ½ lime cut into chunks
- ½ t cumin powder
- ½ t paprika
- 1 ½ t kosher salt
- ½ t black pepper
- 2 T mild unflavored olive oil
- 1 ½ C tomatoes cut into 1-inch chunks
- 3 slices of red onion
- 2 T chopped fresh cilantro
METHOD:
Slice the tomatoes, chop the cilantro, and slice the red onion. Set aside.
Clean and trim the pork tenderloin and cut into very thin slices and set aside. In a large glass bowl add the harissa oil, espresso balsamic, grated ginger, grated garlic, chipotle in adobo, thyme, lime, salt, pepper, cumin, and paprika. Add the sliced pork to the marinade and stir well. Let marinate for at least an hour. If you put in the fridge, be sure and remove at set on counter for at least 30 minutes so the meat reaches room temperature.
Add the 2 T of regular oil to a preheated and very hot pan. Add the pork and all the marinade to the pan. Add the tomatoes and the cilantro. Then sauté until the pork is cooked through. About 5-6 minutes. Turn often. When pork is done serve atop the orzo surrounded by blanched asparagus and top with the red onion and a flourish of the remaining cilantro.
©Recipe and Photo Copyright Camine Pappas, 2013-2022. All rights reserved.
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You can also find this recipe in my new cookbook, "An Introduction to Bling Cuisine," on page 67.
It was 81 degrees today my friends. I was in heaven. This called for a ceremonial gesture, so I uncovered my patio furniture and celebrated proper-like, pouring myself a refreshing glass of Pinot Grigio and making a phone call to my best friend. As I pulled back the golden covers, revealing the thick, gray cushions, pewter colored wicker, and brightly colored pillows that have been tucked away since early November, my heart soared. Even after several snowstorms there was no evidence of wear. I am happy to report the chairs looked brand new, inviting me to push myself deep into their softness and sneak in a much-needed afternoon nap.
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When spring approaches, like an old friend you’re longing to see, it’s only natural that you begin to yearn for the familiar. To awaken the things tucked away last fall with a melancholy heart suddenly seems urgent and necessary. It had been a longer than usual winter. Even for a whiny southerner like me. Why, I even caught a glimpse of a gorgeous red cardinal which in my mind means flip flop season is just days away.
I love when the weather starts teasing us like this, with her whispers of warmth and late golden sunsets. It begs for outdoor entertaining. And when it comes to food, I look for things that don’t keep me tethered to the kitchen. I want fresh, tasty, and beautiful. I need vitamin D. So, I want something that screams to me to get it on the plate FAST and bring each morsel to my mouth while sitting on said cushions and waving at said Cardinal.
I love when the weather starts teasing us like this, with her whispers of warmth and late golden sunsets. It begs for outdoor entertaining. And when it comes to food, I look for things that don’t keep me tethered to the kitchen. I want fresh, tasty, and beautiful. I need vitamin D. So, I want something that screams to me to get it on the plate FAST and bring each morsel to my mouth while sitting on said cushions and waving at said Cardinal.
I happy to say you’ll love this month’s recipe for the same reasons, created with one of my all-time favorite ingredients from Olive This! The delicious Cinnamon Pear Balsamic. Over the years I have invented quite a few recipes that feature this sweet but spicy, and very intense vinegar. So just to pay homage to the things that have been tucked away, I reached back and revived a recipe for a stir-fry that was always a crowd pleaser and tweaked it just for you. What I love about it is how quickly it comes together. The marinate, quite frankly, MAKES THE WHOLE THING. And the intentional use of pantry ingredients makes you feel like a genius. Canned pears offer an amazing canvas to soak up all the flavors. Sharp fresh ginger brings in the freshness. And by slicing the pork loin VEEERY thin, it cooks in almost no time at all. It nearly takes longer to grab forks out of the drawer than it does to bring this dish to fruition.
Take a look, download the recipe, dust off your patio, and make friends with the sun. She’s here to stay for months to come.
Take a look, download the recipe, dust off your patio, and make friends with the sun. She’s here to stay for months to come.
RECIPE: Quick Marinated Pork Pear Stirfry with Cashews
Serves 4 | Click here to download printable PDF
INGREDIENTS:
Marinade:
METHOD:
Place thin strips of pork in a wide shallow bowl and add all the marinade ingredients. Stir very well. Refrigerate and turn the pork often into the marinade during the 3 hours is sits.
While rice is cooking heat a medium sized saucepan to very hot and add oil. Add the celery, chili flakes, and stir for a minute. Now add the pork and all the marinade, as well as the chopped ginger. Stir and cook for only a minute or two. The very thin pork cooks fast! Add the salt and pepper, the pears, and stir a bit more to incorporate. Then add the hoisin sauce and about 2 T of the chopped parsley. Stir.
Serve over rice and garnish with more parsley, or you can garnish with cilantro, or even scallions.
©Recipe and Photo Copyright Camine Pappas, 2020. All rights reserved.
- 12 ounces lean pork tenderloin sliced into thin strips and marinated for 3 hours (I used 2 thick cut pork loin filets)
- 1/3 C cashew pieces
- 2 large celery stalks sliced
- ½ C canned pears cut into chunks
- 1 t chili flakes
- 1 T fresh grated ginger
- Handful chopped fresh parsley
- ½ t salt
- ¼ t black pepper
- 2 olive oil
- 3-4 T Hoisin sauce
- 3 C cooked jasmine rice for serving
Marinade:
- 1/3 C soy sauce
- 2 T rice wine vinegar
- 2 T olive or vegetable oil
- 2 T sesame oil
- 3 large cloves garlic sliced
- ¾ t kosher salt
- ¼ t black pepper
- Juice one tangerine
- Juice 1 lime
METHOD:
Place thin strips of pork in a wide shallow bowl and add all the marinade ingredients. Stir very well. Refrigerate and turn the pork often into the marinade during the 3 hours is sits.
While rice is cooking heat a medium sized saucepan to very hot and add oil. Add the celery, chili flakes, and stir for a minute. Now add the pork and all the marinade, as well as the chopped ginger. Stir and cook for only a minute or two. The very thin pork cooks fast! Add the salt and pepper, the pears, and stir a bit more to incorporate. Then add the hoisin sauce and about 2 T of the chopped parsley. Stir.
Serve over rice and garnish with more parsley, or you can garnish with cilantro, or even scallions.
©Recipe and Photo Copyright Camine Pappas, 2020. All rights reserved.
While watching Chopped earlier this week, (Yes, I am a Food TV junkie,) one of the competitors went on and on about the food he meant to cook that didn't get on the plate. He had a plan and a picture in his head of what he thought the judges needed to see from him in order to win and it didn't work out.
"Don't tell us about what we can't taste." One judge reprimanded...and then added with a grin, "There's no need to talk about what didn't make it because what did make it is superb."
Take that and shove it into your convention oven! Whoa!
"Don't tell us about what we can't taste." One judge reprimanded...and then added with a grin, "There's no need to talk about what didn't make it because what did make it is superb."
Take that and shove it into your convention oven! Whoa!
And so the basic rule of cooking is reinforced: Go with the flow, embrace whatever happens, then take credit for the mistake...I mean final result. I can't tell you how many times I have jumped up and down because of a happy accident. Case in point, the deep pinkish-fuchsia color my quick pickled radishes turned into. YOU may have already discovered this, but it was a first for me. And boy did it end up becoming the crowning glory of a meal that flat out rocked.
I'm getting into this "presentation" phase with my food. Experimenting with how things look plated in an elegant way, and learning about scale and white space with food. It is a kick. Stacking, smearing, teetering...It is just FUN. And it teaches you a lot about texture and which food doesn't go on the bottom. (Oh my!)
The other kind of accident (but not as much for me these days and I'm really getting the feel of how to take a series of flavors and spices and create a completely new taste,) is when the flavors from one dish are so perfectly paired with the whole meal you wish you could just jump on the plate and roll the food all over you it is that good.
That's exactly what happened when I created this fan-worthy meal. See the photos below for my GRILLED PORK LOIN WITH PEAR CRANBERRY CHUTNEY, INDIAN SPICED LENTILS, POTATO/ARTICHOKE/GOAT CHEESE PANCAKES. Even the dessert caused us to swoon. I let fresh raspberries sit in a little sugar, port wine, and lemon zest then tucked them into dough and create these FRESH RASPBERRY HAND PIES. But it was the BRANDY BUTTERCREAM FROSTING that knocked us out!!!
Download the recipes and get inspired to make accidents that you may become famous for!
I'm getting into this "presentation" phase with my food. Experimenting with how things look plated in an elegant way, and learning about scale and white space with food. It is a kick. Stacking, smearing, teetering...It is just FUN. And it teaches you a lot about texture and which food doesn't go on the bottom. (Oh my!)
The other kind of accident (but not as much for me these days and I'm really getting the feel of how to take a series of flavors and spices and create a completely new taste,) is when the flavors from one dish are so perfectly paired with the whole meal you wish you could just jump on the plate and roll the food all over you it is that good.
That's exactly what happened when I created this fan-worthy meal. See the photos below for my GRILLED PORK LOIN WITH PEAR CRANBERRY CHUTNEY, INDIAN SPICED LENTILS, POTATO/ARTICHOKE/GOAT CHEESE PANCAKES. Even the dessert caused us to swoon. I let fresh raspberries sit in a little sugar, port wine, and lemon zest then tucked them into dough and create these FRESH RASPBERRY HAND PIES. But it was the BRANDY BUTTERCREAM FROSTING that knocked us out!!!
Download the recipes and get inspired to make accidents that you may become famous for!
When you cook a piece of meat slowly, you do it because you understand that something wonderful happens when you let time mesh flavors. This kind of care results in a slice of heaven that is beautifully colored, and fork tender. This metaphor could also apply to friendships, which all become more tender, more alike, and more important as time goes by.
This meal was made for friends, lovingly, consciously, tenderly.
This meal was made for friends, lovingly, consciously, tenderly.
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I like to say 'radicchio,' I like to eat radicchio, and I love the write radicchio. So, it makes sense I love to COOK with radicchio!! Sweet potatoes also are a fan of this reddish, leafy cabbage kin. The lush bitterness is a perfect compliment to the heady sweetness of the taters. I gotta say that even though this was easy, it looks very impressive and tastes so GOOD! -- It's time for strawberries, and they work so well in a salad with spring greens, spinach, red pepper, cukes, red onions, and lots of fresh herbs. The dressing was a classic lemon, mustard vinaigrette. It is a go-to for me. I hope you like it, too! -- Paula Deen knows her bread. And now my friends know where to come for the most moist, flavorful, light, and impossible-to-resist biscuits. A bottle of Corona light beer, and 4 cups of Bisquick and you are in business! -- Finally, the theme of the evening. This slow roasted, herb crusted, white wine Au Jus accompanied pork loin...it is STILL breaking hearts 4 days later. -- MAKE THEM ALL!
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My dad is a fan of giving food as gifts, especially on Christmas. I can always count on receiving some fantastic cheeses, beautiful nuts and dates, and other fare that makes me feel like I'm in that scene from "It's a Wonderful Life," where Donna Reed is welcoming the Martini Family to the hood. However, this year we got sidetracked a bit and didn't exchange gifts until a day or two after, even though he lives just around the corner. So, when I opened his gift this year and saw two beautiful Pork Loin Roasts. I quietly wondered if they'd been in his garage for awhile because he's famous for short-cuts. Yes, they were cold and had been refrigerated. No, they hadn't been frozen. All in all, they were about 3 days old. They needed to be cooked.
Don't tell anyone, but some days I don't feel like high maintenance cooking. And with Pork Loin, I like to make them with a Mushroom Port Wine Reduction as a reward for surviving Winter, and because I love how the wine sizzles when you add it to the mushrooms. When faced with these slabs of luxurious pig, I realized I wanted something, or someone to do it for me. Which is why God invented slow cookers, and why I knew it was time to figure out how to make shredded meat carnitas enchiladas at home because it's one of my husband's favorite 'eat out' meals.
The following was a sure thing. Moist, tender, flavorful and super duper easy. The spice was perfect, the tanginess balanced, the cumin unobtrusive but present. You don't HAVE to use pork tenderloin, indeed this is a bit of a luxury for peasant food, but I'm telling ya, it really makes a difference in the sweetness and the texture of the entire meal.
Ole, Dad. And Gracias for another great gift!
Don't tell anyone, but some days I don't feel like high maintenance cooking. And with Pork Loin, I like to make them with a Mushroom Port Wine Reduction as a reward for surviving Winter, and because I love how the wine sizzles when you add it to the mushrooms. When faced with these slabs of luxurious pig, I realized I wanted something, or someone to do it for me. Which is why God invented slow cookers, and why I knew it was time to figure out how to make shredded meat carnitas enchiladas at home because it's one of my husband's favorite 'eat out' meals.
The following was a sure thing. Moist, tender, flavorful and super duper easy. The spice was perfect, the tanginess balanced, the cumin unobtrusive but present. You don't HAVE to use pork tenderloin, indeed this is a bit of a luxury for peasant food, but I'm telling ya, it really makes a difference in the sweetness and the texture of the entire meal.
Ole, Dad. And Gracias for another great gift!
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."
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