Blog - biscuits and such
southern food blog
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Roasted Pork Rib with Garlic Tomato Sauce


A craving for saffron rice this week led to a quest to find the perfect meal to accompany it.  While I was thinking and brainstorming about what relatively healthy, adequately flavored accompaniment I could make, I started thinking about one of my father’s favorite dishes to cook.  And whether or not I could remember it well enough to adapt it without him correcting me.  It’s bad enough when he takes over for me when I’m cooking something “wrong” (like frying an egg), I didn’t want to get corrected publicly on my food blog.


The dish he always made is a pork chop simmered in tomatoes and garlic.  But, over Christmas, the conversation with my future sister-in-law turned a few times to how bad for you pork chops are, so I opted for boneless pork tenderloin short ribs.  Plus, they looked a lot more appealing in the grocery store.


I decided to sear them, roast them, and then simmer them in my sauce.  I wanted the crispy edge of searing the pork, plus it set up a flavor profile with my garlic and oil that I could bring the tomatoes into.  I also wanted them to be roasted, so after I seared them, I roasted them for about half an hour.  That left me plenty of time to simmer my tomatoes and by the time I added the pork and its drippings back into the sauce, the flavors were all there, and delicious.


Saffron rice is great with this dish because the flavors are really complimentary.  And the sauce is liquid enough that you want a bread or rice to soak it up, and the rice does a wonderful job.  Usually I hate it when my food touches, but there are certain exceptions (like drippy eggs), and this is definitely one of them.


Roasted Pork Rib with Garlic Tomato Sauce

1 lb pork tenderloin boneless short rib

4 cloves garlic

4 tbsp olive oil

1 tbsp fresh rosemary

1 tsp herbs from provence

Salt and pepper

1 can diced tomatoes (fire roasted if you can find them)

1 can whole peeled tomatoes

1 cup saffron rice

The night before you plan on  making this, rub your pork with fresh rosemary, salt, pepper, and olive oil.  Place in a bag and marinate overnight.

When you’re ready to cook, heat 2 tbsp of olive oil in a skillet.  Sautee your pork for about a minute on each side, it should still be uncooked in the middle.  Transfer the pork and it’s juices into a roasting pan.  Top with the canned diced tomatoes, and roast for 30  minutes at 400*F.

While your meat is roasting, heat an additional 2 tbsp of olive oil in the skillet.  Add garlic and rosemary.  Saute for a few minutes.  Strain your whole peeled tomatoes, but keep the juice because you’re going to use some of it with the rice.  Add the tomatoes to the pan, and quarter them- in the pan so the juices get mixed in with the rest.  Simmer while the pork is roasting.

In a separate pot, bring 1 1/2 cups of water, 1 tsp butter, and 1/4 cup of the tomato juices to a boil.  As soon as it boils, add in your rice.  Cook, stirring occasionally, for twenty minutes.

When the pork is done roasting, add the pork, the tomatoes, and the juices to your skillet.  Simmer while your rice is cooking.

When the rice has absorbed all the liquid, plate it, topping it with tomatoes and pork.

Serves 2-4.

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Fresh Turkey Burger


Making these burgers today was a comedy of errors.  In the morning, we walked to the co-op near our apartment to get some things, and as soon as we got back the “doh” moments of things I had forgotten for the burgers began.  I forgot fresh ginger, pepperjack cheese, new limes, and new cilantro.  And that’s like… most of the recipe.


So, I had to make due.  I mean, logically, I could have gone out again.  But I was already in my pajamas and didn’t remember I had forgotten half of the things until I had already starting the patties, so I opted to make due.  Instead of fresh grated ginger, I used dried ground ginger.  This worked in a pinch, but really, I don’t recommend it.  The grated ginger in these burgers really pops, and it’s an intense flavor.


The other ingredient I completely forgot was the pepperjack cheese.  I like pepperjack on this burger because the spice of the cheese plays off the other flavors.  But since I didn’t have any, I had to go with what I had, which was gruyere.  So, I toasted the buns, brushed them with oil, and sprinkled them with grated gruyere and ground ginger.  And it was perfect.  The toasting was a good idea anyway because it balanced with the juiciness of the burger nicely.  The gruyere was more subtle, and didn’t compete with the flavors, just intensified.  It was perfection.


Not that he’s biased, but Dan thinks that this is my best original dish.  It’s a great burger because it’s turkey so it’s better for you, but it’s not dry because the jalapeno and the cilantro keep the meat moist.  It’s spicy and sweet at the same time, and there is so much flavor packed into each bite.  I served it with a mixed green and pears salad and a mojito.  Mmmmmm.


Fresh Turkey Burgers

1/2 pound lean ground turkey (makes 2 burgers)

1 jalapeno, diced

1/4 cup fresh chopped cilantro

1 tbsp fresh chopped ginger

1 tsp ground ginger

1/4 cup gruyere cheese, plus some for sprinkling

1 garlic clove, chopped

Mixed greens


2 tsp olive oil

1/2 lime

Chop your jalapeno, cilantro, garlic, and ginger and add to ground turkey.  Use your hands to knead it all together.  Form into patties, about 4 inches wide and 1/2 inch thick.

Heat 1 tsp of olive oil in your pan.  Place the patties in the pan, over medium heat.  Turkey takes a little longer to cook without drying it out, about twenty minutes over medium heat.  Flip them every five minutes or so, and make sure they don’t get burned.

Brush your buns with olive oil and sprinkle ground ginger and gruyere.  Bake at 300* for about five minutes.

Once your toast has gotten nice and crispy, top with mixed greens and sprinkle a little more grated gruyere on the greens.  When your burger is fully cooked, place it on top of the mixed greens and drizzle with lime juice.

Serves 2.

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Banana Nut Bread


When I was a kid, my mother’s freezer always had black, frozen bananas in it.  Now, in turn, my freezer always has black, frozen bananas in it.  It’s a combination of the fact that I always have bananas laying around that don’t get eaten and the fact that I’m always intending to make banana bread.


Banana bread is an easy, healthy snack that keeps for a few days and is appropriate any time of the day.  And, the recipe is very adaptable.  I used pecans, but you can use any nut.  Or, if you don’t like nuts, you can leave them out entirely and this is still a delicious bread.


While I always use frozen bananas in this recipe, as a way to use and eat all the bananas we buy, you can absolutely use fresh bananas.  If you do decide to use frozen bananas, you can go ahead and chop them and mix them in while they’re frozen.  By the time you’re done adding in all the other ingredients, they’ll be thawed.


Finally, I am going to take a last opportunity to plug silicon bakeware.  For cupcakes, bunt cakes, and loaves, this is really the best bakeware.  While I was making this, I was watching Ultimate Recipe Showdown on Food Network (a weekend favorite in the Rosemond-Hoerr household), and one woman was making bunt cakes.  She pulled the cake-removal off perfectly, but the stress that she (and the judges) had about that moment was palpable.  And totally avoidable, if you ask me.


Banana Nut Bread

2 eggs

1 cup sugar

3 ripe bananas (frozen or fresh), diced

1 tsp baking soda

1 tsp nutmeg

1 tsp cinnamon

1/2 cup buttermilk

1 tsp vanilla extract

1/2 cup chopped pecans (or other nut)

1 tsp salt

2 cups flour

Peel and dice your bananas, and chop your nuts.

One by one, whisk together the ingredients, in the order that they’re listed.

Bake at 400* for 60 minutes.  Let cool and serve.

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