Monday, April 21, 2014

Pork Tenderloin with Garlic/Ginger Pan Sauce

Weeknight dinners mean something fairly quick at my house. Pork tenderloin is one of our favorites. When challenged to use some of the frozen garlic and herb cubes from Dorot, I was drawn to the garlic and ginger - two ingredients I use quite a lot.

Combined with the end of an open jar of jelly, they turned out a delicious pan sauce in less than three minutes. Not only was it easy and fabulous, the flavor could be varied simply by changing up the jam and aromatics. I am already imagining different pan sauces I might use for pork (or for chicken!) - what about sage and apple, or thyme and peach, get the picture. Thanks, Dorot!

Friday, April 18, 2014

Scallion Pancake with Chili and Ginger Dipping Sauce

Scallion Pancake with Chili and Ginger Dipping Sauce
by Christine

2 cups flour
1 cup boiling water
1 1/2 Tablespoons sesame oil
1 Tablespoon canola oil
1/2 cup soy sauce
1/2 rice vinegar
1 Tablespoon sugar
1 cube Dorot Crushed Ginger
2 cubes Dorot Chopped Chili
2 cubes Dorot Chopped Cilantro
3/4 cup chopped scallion, divided
Kosher salt to taste
Fresh ground pepper to taste
Canola oil for frying

Thursday, April 17, 2014

Chicken Taquitos

I love all Mexican food! I live in Texas, so what we call Tex-Mex is readily available. Sometimes though, I want Mexican food but I don’t want to go out. This chicken, cooked in the crock pot with the Mojo marinade, tastes great due to the fresh citrus juices and Dorot herb cubes.  It is very versatile. In addition to the taquitos, I plan to make chicken enchiladas, quesadillas, tostadas and tacos. If I have any left, I will freeze some of the shredded chicken for a quick dinner at a later date. I love the ease of the Dorot frozen herbs and garlic. When I want to make something on the spur of the moment, chances of me having fresh herbs on hand are almost zero. Keeping a variety of Dorot frozen cubes in my freezer makes it much easier for me to make something on the fly. I know you will love them as much as I do. Enjoy!

Wednesday, April 16, 2014

Garlic Shrimp with Tangy Tomato Dippin' Sauce

I am a true lover of seafood. Any way, any type. Sometimes I crave seafood. That's what makes this recipe so darn unique. You are going to be surprised at this sauce. It is AMAZING. Dorot made it easier for me. The marinade for the shrimp can easily be adapted for chicken. The dippin' sauce was originally supposed to be warm, but I fell in love with it at room temp! I am not lying, it is so good that I will be making this for all of my seafood plates. I can envision it on the top of a just-shucked oyster and, of course, as a dip for my Clams Casino. It, along with these shrimp, made me a very happy camper for a few hours. I have to taste while going along, you know!! Please enjoy this, and please enjoy the simplicity of using Dorot products. Pop a cube, season, cook, and devour.

Tuesday, April 15, 2014

Spanish Peppers

Several years ago, my best friend and I were in Dallas. We were there for me to run a qualifying half-marathon. My husband was unable to go, so she gladly went with me. The night before the race, we went to eat at a quaint Spanish restaurant. While there, we ordered an appetizer of goat cheese peppers. We loved them so much that we ordered a second. They must have been fantastic because I qualified for the race I was trying to qualify for by 2 seconds!!! However, on a sad note, I didn’t get to run that next race because I fractured my pelvis in 4 places in the Dallas race. Just goes to show what determination can do for you, though. I ran my best ever race even AFTER the fracture happened at mile 5 of 13.1 miles. Once I returned home, I decided I wanted to try to duplicate what we had eaten and this is the recipe I came up with. Even my youngest grandchildren love eating these.

Monday, April 14, 2014

Clams Casino

Clams Casino
by Christine

24 cherrystone or littleneck clams
2 Tablespoons white wine
5 Tablespoons butter
1/4 cup minced red pepper
1/4 cup minced onion
2 cubes Dorot Chopped Parsley
4 cubes Dorot Crushed Garlic
1/4 teaspoon fresh black pepper
1 sleeve Ritz crackers, crushed
4-5 pieces bacon, cut into 24 squares
Lemon wedges

Preheat oven to 375°F.