Category: Stir Fry

It's Springtime. Let's revive our spirits with an easy recipe that's sure to give you more time in the sun.

3/3/2022

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.

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 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.

RECIPE: Quick Marinated Pork Pear Stirfry with Cashews

Serves 4 | Click here to download printable PDF

INGREDIENTS:

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.

0 Comments

Near the Foot of the Rockies, Always Near a Stove. -- Summer Vacation in Utah 2017!

8/28/2017

0 Comments

Even though I've been back home in North Carolina for awhile, (I was in Utah during July and August!) I can still smell the desert in my nose. The dry, herbal and clay-like aroma of Utah in the summer stays in my soul. It is a place where I grew up. Where I made my parents proud and also made them worry. Where I did things I want to forget, and things I can't seem to remember. Where I first drove a car. Cried over a boy. Went to prom. Had stitches and was crowned Miss Utah State University. (Someday I will tell you more!)

I return now that I'm older to think about how fast the time goes. And to embrace my family with passion. Because family, and food, and love is everything.

When I first arrive in my hometown of Logan, Utah, after a long, cramped plane ride, I go to the grocery store. I can't wait to get my hands on a pan, a knife and some food so I can cook for my tribe and get to the business of being HOME.

I love being inspired by the smallest things, like seeing apple butter and knowing it will make a fantastic sauce for chicken. Or grab a crimson pear knowing that it will sing with happiness if I poach it and top it with cheese and some maple glaze. I buy artisan and commercial brands. Fresh and canned. The point is to nourish with love.

I was able to spend enough time during this visit to be home when both of my sisters had birthdays. It's been a long time since that happened. I was able to have my niece Nicole and her husband Seth show me their new home nearly ready for love. We talk about the double oven; the battle over getting it. And hugged long and hard. I got to meet my new grand niece Quinn, see my superstar niece Maryn on stage, eat at my favorite haunts, and cook twice with Jaren...my niece's Claire's new adorable husband. And I got to hug Ollie and watch him learn so fast it made me dizzy.

But then there was the food. The food that embraced each memory. That tinged each event with love and color. Every plate something I worked hard to create and share. And it's all here for you.

Fresh Trout with Lemon Dill Sauce, Honey Roasted Carrots and Cheese Stuffed Banana Peppers

First of all, I never miss the chance to cook some delicious Utah trout. I used to fish the rivers up Logan Canyon with my dad, watching the iridescent glow of the rainbow scales glisten in the hot summer sun. I loved the smell of it fresh, like life-giving water and grass, and infused the the scent of rain. Delicious. I lightly dusted it with flour and cornmeal and just salt and pepper, topping it with a simple dill sauce made from butter and cream.

Five Spice Turkey Meatballs with Herbed Veloute, and Roasted Vegetables over Ramen

Then, after finding some beautiful garden radishes, and fresh thyme, I set about transforming ground turkey by infusing it with bold middle eastern spices, and sweet raisins. Then serving it with a mild cream sauce over ramen noodles aside roasted potatoes and asparagus and bulb onions. It was as much fun to eat as it was just to stare at!

Turkish Perfumed Chicken Thighs with Gribiche, over Mashed Yukons and Pickled Red Pepper

I had two opportunities to cook with Chef Jaren. Witness his passion. Watch him perfecting techniques. And gettin' all geeky about our favorite knives. The first night we assembled a meal that featured a Gribiche, (tweaked a little and sans the eggs,) and poured over roasted turkish spiced chicken thighs and quick pickled red peppers. Seriously, this is a sauce you have to make for everything. Not only for those you love, but FOR YOURSELF. It will lift your spirits no matter what kind of a day you've had.

Butter Seared Salmon with Hollandaise, Potatoes Lyonnaise, and Orange Scented Bacon Wrapped Asparagus
and Tomato Onion Compote

with Classic Creme Brulee

The second time I was in the presence of Chez Thueson was for French night. Once the hollandaise turned out I knew I was going to have to begin speaking with an accent, probably a bad one, just so I would feel like I had done the meal justice.

They live in student housing in an apartment the size of a gnat's toothbrush, finishing degrees that will result in both of them being called "Doctor Thuesen." But on this one amazing night we created something perfect. Even with four of us jockeying for space in an abode they'll most likely call the happiest place they ever lived, despite it's lack of counter space or lighting, this is a memory meal.

When I first saw this salmon I almost lost consciousness. So beautiful. And it tasted perfect. We discovered that if you wrap asparagus in bacon and then brush it with orange zest and an orange vinaigrette you've reached nirvana.

The most fun part was definitely using the torch to make creme brulee, which I topped with a currant compote and a hint of mint.

First of all, the term zoodling absolutely intrigues me. It sounds like something kindergartners do to during play time. Or a new move by the defensive linemen when they're trying to confuse the opposing team. Luckily for us, it's something everyone can do. In fact you can zoodle almost any vegetable. Not surprisingly the terms is a blend of noodles and zucchini, which is the main ingredient in my teriyaki stirfy with chicken and vegetables. Behold! The ZOODLE revolution!

Pork Loin Teriyaki Zoodle Stirfry

No family dinner in complete without pillowy, tomatoey, mushroomy, basily, (yes, I'm making up all these words!) meat sauce over the perfect artisan ravioli. Behold and let's all bow our heads and say, "yum!!"

Homemade Meat Sauce over Spinach Stuffed Ravioli

Vanilla Sweet Yogurt Custard
with Quick Raspberry Jam covered with Gingersnap Crunch

One must always end the day with dessert. With something that makes you swoon, makes you forget your cares and worries. Where else but the kitchen can you solve all of the world's problems with a spoon, a little imagination, and the right ingredients?

EXACTLY.

0 Comments

what I'm making right now...

It's Springtime. Let's revive our spirits with an easy recipe that's sure to give you more time in the sun.

RECIPE: Quick Marinated Pork Pear Stirfry with Cashews

Near the Foot of the Rockies, Always Near a Stove. -- Summer Vacation in Utah 2017!

Fresh Trout with Lemon Dill Sauce, Honey Roasted Carrots and Cheese Stuffed Banana Peppers

Five Spice Turkey Meatballs with Herbed Veloute, and Roasted Vegetables over Ramen

Turkish Perfumed Chicken Thighs with Gribiche, over Mashed Yukons and Pickled Red Pepper

Butter Seared Salmon with Hollandaise, Potatoes Lyonnaise, and Orange Scented Bacon Wrapped Asparagus
and Tomato Onion Compote

with Classic Creme Brulee

Pork Loin Teriyaki Zoodle Stirfry

Homemade Meat Sauce over Spinach Stuffed Ravioli

Vanilla Sweet Yogurt Custard
with Quick Raspberry Jam covered with Gingersnap Crunch

Watch my short video about getting comfy in the kitchen.

Click the image to buy the book!

Meet the Cook...

Archives

Categories

Home

RECIPES

BLOG

Connect

what I'm making right now...

It's Springtime. Let's revive our spirits with an easy recipe that's sure to give you more time in the sun.

RECIPE: Quick Marinated Pork Pear Stirfry with Cashews

Near the Foot of the Rockies, Always Near a Stove. -- Summer Vacation in Utah 2017!

Fresh Trout with Lemon Dill Sauce, Honey Roasted Carrots and Cheese Stuffed Banana Peppers

Five Spice Turkey Meatballs with Herbed Veloute, and Roasted Vegetables over Ramen

Turkish Perfumed Chicken Thighs with Gribiche, over Mashed Yukons and Pickled Red Pepper

Butter Seared Salmon with Hollandaise, Potatoes Lyonnaise, and Orange Scented Bacon Wrapped Asparagus ​and Tomato Onion Compote

with Classic Creme Brulee

Pork Loin Teriyaki Zoodle Stirfry

Homemade Meat Sauce over Spinach Stuffed Ravioli

Vanilla Sweet Yogurt Custard ​with Quick Raspberry Jam covered with Gingersnap Crunch

Watch my short video about getting comfy in the kitchen.

Click the image to buy the book!

Meet the Cook...

Archives

Categories

Home

RECIPES

BLOG

Connect

Butter Seared Salmon with Hollandaise, Potatoes Lyonnaise, and Orange Scented Bacon Wrapped Asparagus
and Tomato Onion Compote

Vanilla Sweet Yogurt Custard
with Quick Raspberry Jam covered with Gingersnap Crunch