White Corn and Mushrooms with Cilantro

So about that side dish...

White Corn and Mushrooms with Cilantro
adapted slightly from delish

Ingredients

5 ears fresh white corn, husks removed and kernels cut from cobs (alternatively, you can 3 cups frozen)
8 ounces crimini mushrooms, stems removed and cut into a small dice
4 tablespoons butter
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 cup chopped cilantro
Kosher salt
Cracked black pepper

Method

In a medium, heavy-bottomed skillet, heat 2 tablespoons butter over high heat. When butter has melted and is just beginning to brown, add the mushrooms and saute until softened and browned.

Reduce heat to medium high. Add corn, the remaining 2 tablespoons of butter, cayenne pepper and smoked paprika. Stir to combine. Continue to saute until corn kernels are softened, about 5 minutes. Remove from heat. Stir in 1/2 cup cilantro. Add salt and pepper to taste.

NOTES

This is an amazing little dish. The original used half the spice mine did (surprise, surprise), so of course you can always adjust it to your taste. I also admit to being haphazard with the corn and mushroom measurements. Just create a ratio that seems right to you (or to the other person eating it who may not like nearly as many mushrooms as you do... the stinker).

Serve it with the Chipotle Honey Lime Pork Tenderloin below. You can thank me later.

Chipotle Honey Lime Pork Tenderloin

(Photo credits to my wonderful husband. Love these pictures.)

Chipotle Honey Lime Pork Tenderloin
adapted from Alton Brown via my friend Katie, home cook extraordinaire

Ingredients

1 pound pork tenderloin
1/2 cup lime juice
zest from 1 lime
1/4 cup honey
1/2 tablespoon kosher salt
1/2 teaspoon garlic powder
1 chipotle chile in adobo sauce, chopped
1/2 tablespoon adobo sauce
Canola oil
Chopped cilantro

Method

1. Place tenderloin in a large ziplock bag or other container to marinate.

2. In a bowl, combine lime juice, zest, honey, salt, and garlic powder.

3. Stir to combine, then pour half over tenderloin, reserving half for sauce.

4. Add chipotle and adobo sauce to tenderloin. Seal and marinate in the refrigerator at least 2 hours, preferably overnight.

5. About 30 minutes before you are ready to cook, remove pork from refrigerator and allow to come to room temperature.

6. Preheat oven to 425°F. In a heavy, oven-proof skillet, heat enough oil to coat over medium high.

7. Remove tenderloin from marinade and sear in hot skillet on all sides.

8. Place the skillet in the oven and roast tenderloin for about 15 minutes.

9. Check temperature with an instant read thermometer. Remove pork from the oven at approximately 140 to 145 degrees, then cover pork in skillet with foil. Let rest on the counter for 5 to 10 minutes or until temperature rises to 150 degrees.

10. Remove pork to a cutting board and slice into 1-inch medallions.

11. Pour reserved lime juice mixture into skillet with meat juices and heat on high. Allow sauce to reduce and thicken slightly, then pour over sliced pork.

12. Garnish with freshly chopped cilantro.

NOTES

I've made this three times and it's just.so.good. And stupid easy as long as you plan that marinating one day ahead.

The pork comes out tangy and tender, with a hint of heat. Yes, I said hint. It's perfect as it is, so I actually *gasp* don't add more peppers. However, I do recommend serving it with the spicy (HA!) corn and mushroom side you see over there in the background. They go hand in hand in my mind. Recipe to come.

Osso Buco

Osso Buco with Gremolata
adapted slightly from Candace at I Shot the Chef

Osso Buco

6 veal shanks, 1 to 1 1/2 inches thick
2 tablespoons olive oil (or more, as needed)
2 medium carrots, diced
1 large onion, diced
2 medium stalks celery, diced
6 cloves garlic, chopped
2 tablespoons tomato paste
4 stalks fresh rosemary
6 stalks fresh thyme
6 stalks fresh parsley
2 fresh bay leaves
1 1/2 cups dry white wine
3 cups veal, beef, chicken or turkey stock (preferably whatever you have homemade)
Kosher salt
Fresh ground black pepper

Gremolata

Mix together:
2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
2 teaspoons lemon zest, grated

Method

1. Preheat oven to 325 degrees. Tie veal shanks with kitchen twine so they hold together during cooking.

2. In a large, heavy-bottomed pot, heat oil over medium high heat. Add the shanks in batches and brown well on all sides, adding more oil if necessary. Remove to a plate. Reduce heat to medium low and add the diced carrots, onions, celery and garlic and saute for 10 minutes, or until softened. Add the tomato paste and stir around for 1-2 minutes, until completely incorporated with the vegetables.

2. Prepare the bouquet garni: wrap the rosemary, thyme, parsley and bay leaves in cheesecloth. Secure with kitchen twine and add it to the pan. Return the shanks to the pan and arrange in a single layer as best you can. Add the white wine, 2 cups of stock, salt and pepper. The liquid should reach about halfway up the shanks.

3. Increase the heat to high and bring just to a boil and cover with the lid. Place in the oven and braise for 1 hour. Remove from the oven and add stock if needed to keep the liquid level halfway up the shanks. Braise until the meat is tender and offers no resistance when pierced with the tip of a sharp knife, about 1 hour more.

4. When the veal is cooked, remove shanks to an ovenproof serving platter and keep warm in the oven. Remove and discard the bouquet garni. Spoon off any fat from the braising liquid and bring the juices to a boil over medium high heat until slightly thickened. Serve over the veal shanks and garnish with Gremolata.

NOTES

Le Creuset French oven: christened.