Bed Head

Samantha's Flock of Seagulls Hairdo

Wind It Up

Oven-Barbequed Pork Chops with Vinegary Coleslaw

From Eating Well Magazine

Serves 4

1 1/2 - 1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons canola oil divided
1 medium onion diced
1 clove garlic minced
1/3 cup orange juice
1/2 cup barbecue sauce

Preheat oven to 400°F.

Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.

Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.

Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145°F, 6 to 10 minutes. Serve the sauce over the pork

chops.

Vinegary Coleslaw

Serves 2

2 tablespoons white-wine vinegar

1 tablespoon canola oil

1 teaspoon sugar

1 teaspoon Dijon mustard

Pinch of celery seed

Pinch of salt

1 ½ cups shredded cabbage

1 carrot, peeled and grated

¼ cup slivered red onion

Whisk vinegar, oil, sugar, mustard, celery seed and salt in a medium bowl. Add cabbage, carrot and onion and toss to coat.

Beer-Battered Fish Tacos with Tomato and Avocado Salsa

From Eating Well Magazine

Makes 2 servings

Tomato & Avocado Salsa
1 large tomato diced

¼ cup diced red onion

½ jalapeno, minced

2-3 tablespoons lime juice

¼ teaspoon kosher salt

⅛ teaspoon freshly ground pepper

½ avocado, diced

¼ cup chopped fresh cilantro

Pinch of cayenne, if desired

Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).

Beer-Battered Fish Tacos

3 tablespoons all-purpose flour

⅛ teaspoon ground cumin

⅛ teaspoon salt

⅛ teaspoon cayenne pepper, or to taste

⅓ cup beer

8 ounces tilapia fillet, cut crosswise into 1-inch wide strips

2 teaspoons canola oil

4 corn tortillas, warmed

1. Prepare Tomato & Avocado Salsa, if using.

2. Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.

3. Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.

The Party Kitchen

Beef Tenderloin "Dogs" With Corn Relish

Recipe by David Burke from Food and Wine Magazine

Serves 4

Ingredients
1 cup fresh corn kernels (from 2 ears)
1/4 cup finely diced red bell pepper
2 tablespoons finely diced red onion
2 tablespoons finely diced celery
1/4 cup cider vinegar
1 1/2 teaspoons sugar
Salt and freshly ground pepper
3 tablespoons canola oil
1/2 teaspoon minced garlic
1/2 teaspoon sweet paprika
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 pound center-cut beef tenderloin in one piece
1 baguette, halved lengthwise and cut into four 6-inch pieces

Directions
Light a grill. Bring a small saucepan of water to a boil. Add the corn kernels and cook them for 2 minutes. Drain and cool the corn under running water. Shake off the excess water and pat the kernels dry. Transfer the corn to a bowl and add the bell pepper, onion and celery.

In the same saucepan, heat the cider vinegar with the sugar and a generous pinch of salt and pepper just until the sugar dissolves. Pour the vinegar over the vegetables and refrigerate the corn relish until chilled.

Meanwhile, in a small bowl, stir the canola oil with the garlic, paprika,dry mustard and cayenne and season generously with salt and pepper. Using a very sharp knife, quarter the tenderloin lengthwise, forming 4 long "dogs." Rub the tenderloin dogs with half of the seasoned oil. Brush the cut sides of the baguette with the remaining seasoned oil.

Grill the dogs over high heat, turning them occasionally, until they are lightly charred outside, about 10 minutes for medium-rare meat. Grill the baguette, oiled-side down, until lightly toasted. Serve the beef tenderloin dogs on the toasted baguette, topped generously with the corn relish.

Tap Dancing