Monthly Archives: October 2010

Orange Teriyaki Pork Tenderloin

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Simple, delicious and just plain yummy! Who doesn’t love an easy way to make pork?

Adapted from Ellie Krieger

  • 1 one pound pork tenderloin
  • 2 T low-sodium soy sauce
  • 1 T canola oil
  • 1 T brown sugar
  • 1 T dry sherry
  • 1 T rice vinegar
  • 1 garlic clove, minced
  • 1/2 tsp finely grated fresh ginger
  • pinch red pepper flakes
  • 1/3 C orange marmalade
  • 3 T orange juice concentrate
  • salt
  • freshly ground pepper

Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger, red pepper flakes, orange marmalade, orange juice concentrate  in a bowl and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork overnight. Preheat the broiler. Place the pork on a roasting pan lined with aluminum foil. Salt and liberally pepper the pork. Broil for 20 minutes, turning once. Reserve the extra marinade to make a sauce by reducing the volume in half over medium low heat while the pork broils. Serve once cool enough with a drizzle of sauce.

Moroccan Chicken

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This healthy dish has it’s origins in North Africa. Whether you grill it as shish kebabs or bake it in a tangine, this chicken is best marinated overnight. I’ve served this with couscous and salad or shredded a bed of lettuce, tomatoes, cucumber, feta and grilled scallions on naan or pita bread. (In a pinch, I have skipped the food processor step and it still works out wonderfully.)

adapted from Food.com

  • 1/3 C olive oil
  • 1/4 C scallions, chopped
  • 1/4 C fresh parsley, chopped
  • 1/4 C fresh cilantro, chopped
  • 1 T garlic, minced
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 2 tsp ground coriander
  • 1 tsp salt
  • 1 tsp tumeric
  • 1 tsp of harissa or cayenne pepper as a substitute (more or less, depending on taste)
  • 1 T lemon zest
  • 1 T fresh lemon juice
  • 4 boneless, skinless chicken thighs (cubed if you want to make kebabs)
  • 1 small container of 0% Greek yogurt (optional)

Combine all the marinade ingredients. Process until smooth in a food processor. Pour marinade over chicken thighs in a dish or Ziploc bag and marinate for at least an hour, overnight if possible. If baking in the oven, preheat to 375 degrees F and baking for 45 minutes. If using the grill, preheat to medium hot. Grill for 5-7 minutes on each side or until done. Serve with Greek yogurt and sides if desired.

served with Greek yogurt, grape tomatoes, and chipotle sweet potatoes

New Seoul BBQ Buffet Sushi Bar and Restaurant, Canton

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Although it may lack atmosphere in comparison to Koreana and Apollo, I actually prefer New Seoul BBQ. The decor is a mix of kitschy Mediterranean and Asian decor. The dinner buffet is $24.99 per person.  The wait is not long and the service is very friendly. There were kalbi (short ribs) when I went so I think they are slowly expanding their menu or perhaps kalbi is only available on the weekends? There are lots of Koreans who eat there which is a good sign. This restaurant may be out-of-the-way for people who live in Boston, but it is worth the drive.  They do have miso soup, Korean chicken wings, kimbap, and other hot dishes, as well as fresh fruit and soft serve ice cream in the buffet but I was so stuffed I didn’t get a chance to try them. Maybe next time.

There were are 15 meat choices for you to grill up. Boneless chicken, pork, beef, beef kebabs, chicken kebabs, shrimp, squid, octopus, kalbi and more.

Lots and lots of banchan (side dishes) to choose from

Daikon jello (left), watercress salad (right)

Square chunk of kimchi (left), leaves of kimchi (right)

Cucumber with dried chili paste (left), cucumber in sesame oil and soy sauce (middle), green bean salad (right)

More banchan (side dishes) to choose from

Egg white omelet strips (left), egg yolk omelet strips (right

Fish cake (top), boiled pork belly? (bottom)

Steamed broccoli in sesame oil and soy sauce (top), carrot salad (bottom)

Daikon and carrot salad (left), soybean sprouts in soy sauce and sesame oil (right)

Bear made from one orange
New Seoul BBQ Buffet
100 Washington St.
Canton, MA 02021
(781) 828-8989
New Seoul BBQ Buffet on Urbanspoon

Shrimp with Orange Beurre Blanc

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This simple sauce is great with all sorts of seafood, not just shrimp. I’ve made it to accompany lobster, tilapia, salmon, and halibut.

Adapted from Simplyrecipes.com

Makes 1 C of sauce, enough for 4 servings

  • 6 jumbo shrimp per person, (about 1/4 lb per person) peeled and deveined
  • olive oil
  • salt and pepper to taste
  • 2 oranges
  • 1/2 C white wine
  • 2 tsp shallots, minced
  • 1/4 lb (1 stick) unsalted butter (I reduced the original amount of butter in half for health reasons)
  • salt and white pepper to taste

Zest half of one orange (about 2 tsp) and juice both oranges (about 3/4 C). Put the juice, zest, wine, and shallots in a sauce pan on medium high heat. Cook until it is syrupy and reduced. On low heat, whisk in the butter vigorously, 1 T at a time. Butter is used as the only emulsifier so if you had it slowly while continuously stirring, the sauce will end up with silky smooth texture. Do not let it boil. Salt and pepper to taste. Keep the sauce warm while you cook the shrimp.

Heat a skillet on medium high heat. Coat the shrimp lightly with olive oil then season them with salt and pepper to taste. When the pan is hot, add the shrimp. Cook about forty-five seconds on each side. Do not overcook the shrimp or they will be tough and rubbery.

Drizzle the sauce over the shrimp or serve the sauce on the side. This is wonderful with slices of warm, crusty whole wheat baguette or brown rice of your choice.