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Apple Jicama Coleslaw Recipe – Spicy Apple Jicama Slaw

Recipe:

This crispy, crunchy, and extremely refreshing coleslaw recipe features a very under-utilized vegetable found in almost every large American grocery store‘s produce section – I’m talking about jicama.

In fact, there’s a good chance you’ve never had it, which is a shame. The flavor is very mild, and subtly sweet. It’s just perfect for raw salads like this coleslaw, and blends wonderfully with the tart apple and crunchy cabbage.

One problem with jicama is how it’s marketed. As you’ll see in the video, the label described it as, “a Mexican potato,” which is just a terrible comparison. If you want to make something sound unappetizing to an American, have them think they are going to be eating something that’s like a raw potato. Yum.

Jicama does have a similar texture to a raw potato, but that’s where that comparison ends. It is a little starchy, but pleasantly so, and each bite produces a mini explosion of juicy goodness. So, don’t be afraid! I hope you buy some jicama on your next trip to the market, and give this easy side dish recipe a try soon. Enjoy!

Apple Jicama Coleslaw Ingredients:
1/2 small green cabbage, sliced into 1/4-inch strips
1/2 jicama, sliced into 1/4-inch strips on a vegetable slicer
1 large Fuji apple, sliced into 1/4-inch strips on a vegetable slicer
For the dressing:
1/4 cup pineapple juice
1/2 cup mayonnaise
1 tsp sugar
hot sauce to taste
salt to taste
1/3 cup crushed corn nuts

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Posted by on February 25, 2011 in Cooking videos, Recipes

 

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Sweet and Sour Pork Recipe – Sweet and Sour Pork Tenderloin

Recipe:

Whenever you see those headlines like, “Worst Take-Out Food Choices Ever,” on the various websites, you can be sure that sweet and sour pork will be near the top of the list.
That’s because it’s usually made from fatty pieces of pork shoulder, cut into cubes, dipped in a thick batter, deep-fried, and finally coated with a super-sugary, thick, starchy sauce.
I’m no shrinking violet around high-calorie food, but classic Chinese-American take-out sweet and sour pork is basically deep-fried, sugar-coated, fatty pork chunks. And yes, once in a while, it’s pretty damn awesome (like twice a decade).
For a more reasonable way to enjoy the same basic flavors, I think this pork tenderloin version is a nice alternative. As I say in the video, pork tenderloin is lean, very easy to cook (as long as you can get past those ridiculous fears about slightly pink pork), and the sauce takes about two minutes to prep.
By the way, this is not simply fake Chinese food; it’s actually fake, fake Chinese food. The aforementioned death nuggets we call sweet and sour pork are not even remotely close to any kind of authentic sweet and sour preparation in real Chinese cuisine. Or at least that’s what I heard Anthony Bourdain say one time. Now that’s research.
Anyway, I thoroughly enjoyed this plate of florescent food, and if you’re a fan of the Chinese take-out version, I believe you will too. Also, I would suggest tossing in some green onions (the white parts) along with the garlic, and save the green tops to garnish with as I did with the chives. Enjoy!
Sweet and Sour Pork Tenderloin Ingredients:
For the sauce:
1/3 cup ketchup
1/3 cup seasoned rice vinegar
reserved pineapple juice from can
2 tablespoons brown sugar
4 cloves minced garlic
1/4 cup chopped green onions, white parts, optional
2 teaspoons Asian hot chili sauce (sambal or sriracha), or to taste
1/4 cup water or chicken broth to thin sauce
1 teaspoon soy sauce, or to taste
For the pork medallions:
1 pork tenderloin, trimmed, cut, flattened into four medallions
salt and fresh ground black pepper as needed
1 tablespoon vegetable oil
1 teaspoon butter
1 can (8-oz) pineapple chunks, drained, juice reserved
4 cups cooked white rice
2 tablespoon chopped green onion tops or chives to garnish
 
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Posted by on February 24, 2011 in Cooking videos, Recipes

 

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