Tag Archives: tomatoes

Liberia…

Monday, November 25 –

One more for today, because I’m trying to get caught up before more holiday craziness hits.photo 2 (2)

This one was just Husband and me. And I didn’t quite stay true to the recipe, but it turned out delicious.

We cooked 3 slices of bacon, cut into little pieces. Then I cooked the onion and green bell pepper in the bacon fat. Then I pushed the veggies over and cooked the cut up chicken breasts in the bacon fat and veggie juices. Once the chicken was almost done, I added the spices, asking Husband “Can I burn your face off tonight? Just a little bit?” And because he’s the best Husband ever, he said yes. So half tsp of ginger, whole tsp of salt, half tsp of pepper and thyme, and about 2 tsps of crushed red pepper. Once that was mixed in I dumped in a can of whole tomatoes and one small can of tomato paste. I put the lid on a let it simmer for a few minutes. Then we served it dumped over rice.

Tomato-y, filling, yummy food that was perfect for leftovers the next day too.

Liberia
(recipe borrowed from the cooks at: http://liberianforum.com)

Jollof Rice

Directions:

In a 10-inch skillet:

Saute: 2 Ibs. COOKED MEATS (such as chicken, bacon, shrimp, smoked pork) cut in 1-inch chunks in 1/2 cup VEGETABLE OIL until slightly brown.

In a 4-quart kettle:

Saute:
1/2 cup YELLOW ONIONS, finely chopped
1/2 cup GREEN PEPPERS, finely chopped
1/2 tsp. GROUND GINGER (optional), in
1/4 cup VEGETABLE OIL until onions are soft.
Add 1 16-oz. can WHOLE TOMATOES (2 cups).

Simmer for 5 minutes.

Add:
2 6-oz. cans TOMATO PASTE
2 quarts WATER
1 Tbs. SALT
1/2 tsp. BLACK PEPPER
1/2 tsp. THYME
1 tsp. CRUSHED RED PEPPER.
Add the cooked meat and simmer 20 minutes longer.

In a 2 quart saucepan:

Cook: 2 cups WHITE RICE in 5 cups CHICKEN STOCK or WATER until tender.

Correct the Seasonings with salt, pepper, etc. Combine the sauce of the meat with the rice. Pour the Jollof Rice in a deep bowl, arranging the meat in the center.

Note: Jollof Rice is served with variations in many countries of West Africa. In Liberia pigs’ feet are used with salt pork and bacon as well as with chicken. This dish may be made from scratch with fresh chicken pieces, alone or in combination, but it is also an excellent dish for leftover chicken, veal, turkey, tongue, ham, bacon, etc.


Kenya…

Friday, July 19 –

I don’t think a dinner can get much easier than this one. MyBuddy and ChinUp made the simmered greens recipe, I made the rice recipe, BestestFianceEver helped to make the grilled beef, and WingWoman brought her sweet company. photo 3(1)

For the rice I put the cinnamon stick, peppercorns, cloves, cardamom pods, and sauteed onion into my rice cooker with the rice and water. Press the button and let it work its magic. For the beef I bought thin strips of steak (carne asada cut), sprinkled them fresh ground salt and pepper, and gave it to BestestFianceEver to grill. Done! Served up with the simmered greens and dinner was ready. Couldn’t have been easier.

The greens were tender and juicy, but didn’t have much flavor. But they went perfectly with the rice which did have a lot of flavor. And the meat was sometimes juicy and sometimes a little crispy, but still good all around. We ate until we were stuffed and it was a lovely night.

I forgot to mention that we made it passed the two year mark. WooHoo!

And I’m changing the timing of the dinners a little to be once every two weeks instead of every week. Life is just too hectic right now and it was too hard to maintain. Hopefully this will give me a little more wiggle room and I will start to enjoy them again. Thank you to all of my followers and potluckers, I wouldn’t have the heart to keep going without you.

Kenya
(recipes borrowed from the cooks at: www.whats4eats.com)

Nyama Choma (Kenyan grilled meat)

  • Goat or beef meat, cut into bite-sized chunks — 2 pounds
  • Oil — 3 tablespoons
  • Warm water — 2 cups
  • Kosher or sea salt — 2 tablespoons

Method

Prepare your grill and have it hot. Toss the meat with the oil, then thread it on skewers. Stir the salt into the warm water until it is fully dissolved.

Grill the skewered meat, basting it occasionally with the salt water, until it is cooked to your desired doneness.

Remove the meat from the skewers and serve with kachumbari salad and ugali.

Nyama Choma Variations

Meat: Goat is the meat of choice in Kenya, but beef will work just as well. Chunks of meat on skewers are easiest to grill, but whole legs or shoulders are often roasted until fork-tender. The cooked meat is then pulled off the bone with the fingers. Using short ribs, spare ribs and offal for nyama choma is common as well.

Seasonings: The only seasoning used for authentic nyama choma is salt and pepper, but if you prefer, you can first marinate your meat in a mixture of minced onions, minced garlic, ground ginger, hot pepper flakes and a little lemon juice.

Pulao (Indian aromatic rice pilaf)

  • Basmati rice — 1 1/2 cups
  • Oil or ghee — 2 tablespoons
  • Cinnamon stick — 1
  • Cardamom pods — 4-5
  • Peppercorns — 4-6
  • Whole cloves — 3-4
  • Onion thinly sliced — 1
  • Water or stock — 3 cups
  • Salt and pepper — to taste

Method

Place the rice in a large bowl and rinse in 3-4 changes of water until the water runs fairly clear. Fill the bowl with water to cover the rice by 1 inch and let soak for 20-60 minutes. Drain well and set aside.

Heat the oil or ghee in a large saucepan over medium heat. Add the whole spices and stir until fragrant, about 20-30 seconds. Do not burn. Stir in the onion and sauté until translucent. Add the drained rice and stir until heated through and all the grains are coated with the oil or butter.

Stir in the stock or water and bring to a boil. Reduce heat to lowest setting, cover tightly and simmer for 15 minutes. Remove from heat and let rest, covered, another 5-10 minutes. Remove lid, fluff rice with a fork and serve.

Variations

There are hundreds of variations of this basic dish. As long as you follow the basic method and proportion of about 2 measures of water to 1 measure rice, feel free to experiment. For larger batches, a proportion of 1 3/4 measures water to 1 measure of rice works better.

Common long-grain rice may be substituted if basmati is not available. The soaking step can then be eliminated.

None of the spices is by itself essential, so use what you have. You can also add a cuminseed, mustard seeds or a pinch of saffron.

Add 1 cup of chopped assorted vegetables with the stock or water if you like: peas, cauliflower, carrots, green beans.

Add a couple tablespoons of toasted almonds or cashews and some raisins with the stock or water for a Kashmiri-style pulao.

Sukuma Wiki (Kenyan greens simmered with tomatoes)

  • Oil or fat — 3 tablespoons
  • Onion, chopped or minced — 1
  • Kale or collard greens, destemmed and finely chopped — 2 pounds
  • Tomatoes, chopped — 2 cups
  • Water or stock — 1 cup
  • Salt and pepper — to taste

Method

Heat the oil or fat over medium-high flame in a large, heavy-bottomed pot. Add the onion and sauté until translucent. Add the greens in batches, sautéing each addition until wilted.

Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes.

Adjust seasoning and serve with a little bit of the broth.

Variations

Add a chopped chili pepper or two with the onions if you like.

Some recipes call for thickening the dish with a flour-lemon juice mixture. Here’s how: mix 2 tablespoons of flour well with the juice of 1 lemon and a little water. Stir into the greens after they have been simmering for about 10 minutes. Continue simmering for another 15 to 20 minutes until the dish is slightly thickened.

If you like, add some leftover meat for more flavor. Kenyans would most likely use goat or beef.


Iran…

Friday, April 19 –

It was raining like crazy on Friday, and this dinner was just BestestFianceEver and me, so really, we didn’t have to make a big production out of it. Instead of grilling the meat we just put it in the marinade with photochopped tomatoes and onions, let it sit for a few hours, then baked it for a short amount of time on a high heat (leaving the middle of the meat a little bit pink). Served with rice and the spinach yogurt sauce, it was a simple, easy to make dinner. The spinach dip I cheated on measuring anything and just used a big handful of spinach, with a quarter of an onion, a couple of spoonfuls of yogurt, a few chopped garlic cloves, and some salt and pepper. Once mixed I put it in the fridge to sit until the meat was ready. Dinner was served! Thanks to BestestFianceEver with the help on the marinade and dishes (as always).

The lamb was tender, but didn’t have much flavor. I would have liked more punch out of the sauce. The spinach yogurt mix went well with the rice and lamb in one big forkful. I thought that all-in-all it went well, it just needed a little bit more kick. (But really, I usually always think that!)

Iran
(recipe borrowed from the cooks at: www.iranchamber.com)

Kabab Barg (lamb kebabs)

  • 800 grams boneless lamb
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 2 large grated onions
  • 1 clove of garlic (crushed)
  • 4 medium tomatoes
  • 1/2 teaspoon saffron
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sumac (optional)

Directions:

Prepare marinade: combine olive oil, lime juice, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferably 24 hours) in refrigerator. Container should be covered.

Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5 minutes on each side, turning frequently. Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread. If served with rice, some sumac may be sprinkled on.

Borani Esfenaaj (spinach yogurt dip)

  • 1 kg fresh spinach
  • 250 grams yogurt
  • 2 onions (thinly sliced)
  • 4 cloves of garlic (finely chopped)
  • 2 tablespoon cooking oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:  Wash spinach and cut into small pieces. Fry onions and garlic in oil until slightly golden. Add spinach and fry together over medium heat until cooked. Let it cool down completely in the refrigerator. Add salt and pepper to yogurt to taste and beat the yogurt until. Add spinach to yogurt and mix well. The mix should be thick and homogeneous. Now this tasteful side-dish is ready to serve.


India… {Potluck!}

Saturday, April 6 –

There was SO MUCH FOOD. Oh my gosh. We had lamb korma, two types of chicken tikka, matar paneer, raita, gluten-free naan, gluten-free onion fritters, mango lassi, rice, gulab jamun, chutney, samosas, and a potato dish photo(8)that I missed the name of. There was a ton of people and we all ate so well there was much groaning and belly patting. I can’t even tell you how much fun it was to have so many cooks participate. Thank you, again, to everyone that cooked, ate, drank, and participated in the India potluck. Thank you to RubsWithLove and SirVJ for hosting this dinner!

Let me admit that this dinner was hard for me because I was having an allergy attack so bad that I couldn’t smell or taste anything. Ugh. I don’t recommend it. Four allergy pills and an air purifier later, I finally enjoyed the dinner.

I made the matar paneer recipe as it was written (however, I did not really measure the spices very well at all) but when I was all done it just didn’t look like the matar paneer that I was used to at restaurants. So I added coconut milk to it. But that watered down the flavor so much that it didn’t taste like anything other than coconut milk and a spicy-heat punch to the tongue. Not so good. So I kept adding the spices that the recipe called for trying to fix it. That worked… a little bit. I ended up dumping in curry powder and it fixed it just fine. I know I probably shouldn’t have messed with it, but it did not look like the photo – not one bit! In the end it turned out ok. Not my favorite, but ok.

The raita was easy to make and pretty much vanished because of how many spicy dishes we had. I am super glad that I made a double batch. Everything else was so good that I wanted to eat seconds (I didn’t, but I wanted to!). I definitely recommend Indian food as a great potluck idea for parties! Just make sure to have mints on hand after everyone is done eating.

India
(recipes borrowed from the cooks at:  www.sailusfood.com and www.epicurious.com)

Matar Paneer Recipe

  • 1/4 kg paneer – cube and saute in a tsp of ghee till lightly browned
  • small cup fresh green peas
  • 1 large onion, finely chop
  • ginger-green chilli paste (1″ ginger piece+3 green chillis)
  • 2 tomatoes, finely chopped
  • 3/4 tsp red chilli pwd
  • pinch of turmeric pwd
  • 1 1/4 tsps coriander pwd
  • 1/2 tsp kasuri methi (dry fenugreek leaves)
  • pinch of garam masala pwd
  • 1 tsp Kitchen King masala pwd
  • 1 tsp malai, top of milk
  • salt to taste
  • 1 tbsp oil

1 Heat oil in a cooking vessel, add the onions and sauté, approx 4-5 mts. Add ginger-green chilli paste, coriander pwd, turmeric pwd, red chilli pwd and combine. Add few tbsps water and saute for a mt.
2 Add tomatoes and cook for 4-5 mts. Turn off heat and cool. Make a coarse paste.
3 Return this paste to the vessel, add a cup of water and bring to a boil. Reduce flame, add the green peas and cook for 6 mts. Add the paneer and malai and simmer for 7-8 mts. Add salt. Simmer for a few more mts.
4 Stir in malai, garam masala pwd, Kitchen King masala and kasuri methi and combine, cook for a mt. Turn off flame.
5 Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan.

Traditional Indian Raita

  •     1/2 cup plain yogurt
  •     1/2 cup chopped seeded English hothouse cucumber
  •     2 tablespoons chopped fresh cilantro
  •     2 teaspoons chopped green onions
  •     1/4 teaspoon ground coriander
  •     1/4 teaspoon ground cumin

Preparation: Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.


Hungary…

Monday, March 18 –

Full house for this dinner, that’s for sure! We had: Hot Momma (wine and bread), Baby Bear, MoneyShot, SlotMachine (cucumber salad, wine, and beer), Officially Gangster, ChinUp (goulash), MyBuddy, photo(5)BestestFianceEver, and yours truly. Whew, what a crowd! And we had some seriously good food, too.

I heated up two large pans and put the cubed pork in, browning the pieces on both sides but not worrying about cooking them all the way through. Then I transferred the pieces from the secondary pan to the main large one and added a little oil to the smaller pan and cooked the onions until they were translucent. In the big pan I added in the paprika, crushed tomato, sugar, bay leaves, water, and drained sauerkraut. Once the onions were done I added them in as well. Covered and set to simmer on low until everyone showed up. Once everyone was over I added the sour cream, stirred, and it was ready to go.

The green beans I rinsed and trimmed off the ends. I put them into a large pot, covered them in water, set it on the stove, covered it and turned it onto medium high. I let that boil until they were tender but not squishy. Drained and set aside. In another pan, while the beans were simmering, I melted the butter, added the onions, and cooked until they were soft. I used dried dill and then added the flour. Once that was well mixed I added the rest, let it bubble, and it thickened pretty quickly. I added the beans, stirred, turned the heat to low and put the lid back on.

That’s all four burners going at once! Which meant I had to quickly shuffle the two extra pans into the sink when everyone showed up so that the goulash could be on the heat as well. And dinner was served!photo(4)

The pork was tender and cooked through after being on low for about 40 minutes. The sauerkraut, tomatoes, and sour cream tasted almost like a vodka sauce for pasta. You almost couldn’t tell it was sauerkraut except for the texture. That with a good crusty bread would be a great warm, filling dinner. The goulash looked tender (I say looked because I didn’t try it, as it was beef) but the potatoes I did nibble on had great flavor and were extremely good. And finally the cucumber salad was a good bright, sharp flavor to cut between the rich flavors.

Definitely a win all around – and all of the plates were scraped clean. Keep these recipes handy!

Hungary
(recipes borrowed from the cooks at: http://homepage.interaccess.com/~june4)

Sauerkraut and Pork (Szekely gulyas)

  • 2 lbs. pork cubedphoto(6)
  • 1 &1/2 lbs. sauerkraut, rinse and drained
  • 2 white onions, chopped
  • 2 Tbls. lard or oil (if meat is very lean)
  • 2 Tbls. Hungarian sweet paprika (no generic please)
  • 1 large can of crushed tomato (or fresh tomatoes peeled and crushed)
  • 1 Tbls. sugar
  • 2 Bay leaves
  • 1 cup of water
  • 1/2 pint of sour cream (no yogurt please)
  • salt and pepper to taste

Brown the meat and onion (in lard or oil if needed) in a pot with lid. Add the paprika to the meat and onion mix, stir to mix in (do not burn). Put in the drained sauerkraut, crushed tomatoes, bay leaves and sugar. Mix. Cover pot. Cook slowly for about one hour, or until meat is tender. Add the sour cream and stir it in. The aroma will make yphoto(3)our mouth water. Serve in soup plates, with good crusty bread, a meal fit for the Kaiser.

Green Beans with Dill (Kapros zoldbabfozelek)

  • 2 packages of green beans
  • 2 Tbl. Lard or butter
  • 2 Tbl. flour
  • 1/2 cup of sliced onion
  • 1/4 cup of good vinegar
  • 2 tsp. sugar
  • 1 Tbl. chopped fresh dill

Directions: Cook beans in salted water till tender, not soft. Melt lard or butter, add onions and saute till limp, add chopped dill. Then add flour making a roux. Add 1 cup of water, sugar and vinegar and stir while the sauce gets thick. Add drained beans, and mix, if too thick add a little more water.


Honduras…

Saturday, March 16 –

For this dinner we had: BestestFianceEver, Bestie Extraordinaire (wine), Mistress Whiskey (wine), Hot Momma (wine), Mr. Hero (baleadas), BabyBear, GrandpaBear, LittleBigBrother, ChinUp (mango, avocado photosalsa and chips), and MyBuddy (banana milkshakes). Later in the evening we also had LightsOn and WingWoman show up to hang out and drink some wine.

I started by adding oil to a pan and cooking the onion and bell pepper until they were just starting to brown. Then I added the garlic and let that heat up. While the veggies were cooking on the stove I added the rest of the ingredients to the crockpot. Once the veggies were done I added them in, stirred to mix, and let it simmer for a couple of hours. I did not use the sherry and I substituted a seeded habanero for the yellow pepper, which made it really, really spicy. Almost too spicy, really (which is really weird for me to say). After a few hours I blended the soup with an immersion blender and let it continue to simmer until everyone was ready to eat.

The sweet potato I substituted for a yam because I like their flavor better. Steamed, drained, crisped in hot oil, then drained. Put on a bed of baby arugula (which is what I had in the fridge) and feta, then tossed. I added the dressing in on top, made exactly as the recipe says, and gave that a good toss too.

ChinUp and MyBuddy had the salsa and chips out. Mr. Hero made the baleadas with all the toppings (basically tacos on soft corn tortillas), including beef, beans, onion, cheese, sour cream, and avocado. The wine was flowing freely, and dinner was served!

The soup was ok. I think I would have liked it better unblended. It was spicy but not terribly flavorful. Maybe it needed some ham or something to go with it? I’m not sure. The salad was good, the dressing was tangy and delightful. The beleadas were good and a great compliment to the other dishes. And the mango, avocado salsa was a perfect topping to chips and to all the rest of the food. Last we get to the milkshakes. They were good… and then they added rum. Banana rum milkshakes are pretty darn delicious. And dangerous, because you don’t really notice the rum!

Honduras
(recipes borrowed from the cooks at: http://sidewalkmystic.com)

Bahia Black Bean Soup

  • 1 Onion
  • 1 red or yellow bell pepper, finely diced
  • 2 garlic minced garlic cloves
  • 1 T olive oil
  • 3 15-oz cans black beans, drained
  • 2 C stock
  • 1 1/2 t. oregano
  • 1 yellow chili, seeded and chopped
  • 1 jalapeno, seeded and chopped (brave souls leave the seeds)
  • 1 15-oz can whole tomatoes with liquid or 18-oz can sauce
  • 1/2 lime, squeezed for juice (critical)
  • 1/4 c. sherry (I use red wine)
  • fresh cilantro (1 1/2 t. if fresh isn’t available)

Directions:  [The website author says: my adjustments to the recipe include adding a smoked ham hock for flavor.  As well, if you find the soup too heavily favored by the tomatoes, merely back down on the amount of tomato and increase the stock proportionately]. Saute onion; bell pepper and garlic in oil until onion is translucent. Add beans, stock and oregano. Heat thoroughly. Seed and chop yellow and jalapeno chilies and put into blender. Add lime juice and tomato. Puree to finely mince the chilies. Add black bean mixture to blender (in batches) and puree. When everything is pureed, return it to the soup pot. Simmer at least 1.5 hours. Add wine and fresh cilantro to taste.

Garnishes: Rice, grated cheeses, diced onion, salsa, sour cream, plain yogurt, grilled sausages.

Mixed Greens with Sweet Potatoes and Feta Cheese

  • ¾ lb sweet potatoes, peeled and cut into ¼ to ½ inch dice
  • 1 T olive oil
  • 1 T fresh lime juice
  • 1 T balsamic vinegar (don’t pinch; buy the top shelf stuff)
  • 3 cloves of garlic
  • ½ t of Dijon mustard
  • ¼ C of buttermilk (you can use regular milk; just let it stand with a T of regular vinegar in it)
  • 8-10 oz of fresh greens (we use spinach and escarole – small slices of red cabbage add to the esthetic appeal)
  • 4 oz fresh feta cheese (I have used blue cheese when I make a fresh blue cheese dressing to accompany the salad)

Directions:  Steam the sweet potato for 5-8 minutes.  Just tender.  Remove and drain on paper towels.  Get the steamed potatoes very dry. Heat 2 t of olive oil in medium skillet over medium heat.  Add potatoes, shaking pan often for 15 minutes.  Remove when crisp and drain again on paper towels.  Mix together the lime juice, balsamic vinegar, garlic, mustard, salt pepper, and remaining olive oil and buttermilk.  Whisk in a blender (start to drool). Place greens and cheese in a salad bowl and toss with the dressing.  Top the salad with the sweet potatoes, serve, and call me.  Serve with tortillas.


Grenada…

Monday, January 14 –

This dinner definitely won a place in my top ten dinners from this project. BestestFianceEver even agreed with me, which makes it super, extra delicious times two. If you like pork loin, you will love this recipe.photo(12)

I started with the pork roasting part of the recipe by chopping the shallots, dumping them into a mixing bowl, then throwing all of the spices on top. I put the two tenderloins (that came in one 2-3/4 pound package) into the bowl and moved them around to coat with the mixture. Most everything stuck to them without much effort. Then I put the spiced pork onto a roasting rack and put it in the oven at 450*.

Next was the sauce – mince the ginger and throw it all into a pan, let simmer. I let it simmer almost the whole time the pork was baking so that it was nice and gingery.

Finally, the salad. I threw the black beans and frozen corn into a colander and rinsed it all at the same time. Then the corn and black beans were put into a mixing bowl and I added the rest of the recipe, mixing well.

For plate presentation I put a pile of spinach leaves (torn into more bite-sized pieces) in the middle, scooped the salad on top, placed slices of avocado onto the top of the salad, then the sliced pork. It did take longer for the pork to reach 155* in the middle than the recipe said, so it is important to check it before you cut into it. Also, remember to let your cooked meat rest for a few minutes so that the juices all stay inside the meat. Slice, then serve. Drizzled over the top of the whole thing was the orange-ginger sauce. Dinner was served!

The meat was juicy, the sauce was perfectly gingery, the salad was a nice counter flavor – all in all it was amazing. I will be making this dinner and variations of it much more often now. Please, do try this at home!

Grenada
(recipe borrowed from the cooks at: www.caribbeanchoice.com)

Roast Pork with Black Bean, Heart of Palm, and Corn Salad

Roast Pork:

  • 3 shallots, chopped
  • 2 bay leaves, crumbled
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground ginger
  • 2 3/4-pound pork tenderloins

Sauce:

  • 1 1/2 cups fresh orange juice
  • 1/4 cup minced shallots
  • 3 tablespoons brown sugar
  • 2 tablespoons minced peeled fresh ginger
  • 2 bay leaves
  • 3/8 teaspoon ground allspice

Also:

  • Fresh spinach leaves
  • 2 avocados, peeled, pitted, sliced crosswise
  • Minced fresh parsley

Black Bean, Heart of Palm, and Corn Salad:

  • 1 16-ounce can black beans, rinsed, drained
  • 1 10-ounce package frozen corn, thawed, drained
  • 1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
  • 2 large tomatoes, seeded, diced
  • 1/2 red onion, minced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon ground coriander

METHOD / DIRECTIONS:

For Roast Pork: Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)

For Sauce: Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.