Wednesday, April 18, 2012


Okay, I stumbled across this recipe from Charm & Salt through Pinterest, but didn't have all of the ingredients. With the changes (and omissions) I had to make, I wasn't sure how it would turn out, but OMG. Seriously, delicious. I'm thinking about going to the grocery tonight, in fact, to get some more edamame so I can make it now that I'm thinking of it.

1 pound edamame in the pod {only had 10oz bag}
2 TB salt
3 TB sesame oil {used olive oil}
2 tsp. finely minced fresh garlic
1 tsp. finely minced fresh ginger
1 tsp. white sesame seeds {omitted}
1 TB sugar
1 TB soy sauce
1 to 2 tsp. shichimi (Japanese chili pepper) {omitted}

Heat a large wok {pan} over medium-high heat. Add 2 TB of the oil and toss in the edamame. Stir-fry for 1 to 2 minutes, until well-coated with the oil.

Make a well in the edamame and add the remaining 1 TB oil, garlic, and ginger. Stir-fry for 20 to 30 seconds, until barely light golden brown, then add the sesame seeds to the well. Stir to mix evenly, coating the edamame. Sprinkle in the sugar and toss several times, allowing the sugar to melt and glaze the edamame. Add the soy sauce, shichimi and mix well. Taste and adjust seasoning with salt, if necessary. Transfer to a platter and serve immediately.

Wednesday, January 11, 2012

Awesome Pork Tenderloin

This is (as most of my recipes) a combination of a few different recipes/techniques.

1 pork tenderloin
2T lemon/lime juice (I use about 1T of each)
1/4ish c. soy sauce
1tsp ground ginger, or 1T fresh, grated
1T honey
1tsp garlic powder
2T olive oil
vegetable oil

Whisk all marinade ingredients together. Preheat oven to 400. Pour marinade over tenderloin and let rest for 30ish minutes.
Heat vegetable oil in oven-proof skillet over med high heat (I use my cast iron skillet). When oil is very hot, quickly sear tenderloin until browned on outside but still very raw on inside (I turn it so I sear it on 4 "sides").
Place tenderloin in hot skillet in oven, and bake at 400 for about 15 minutes.
Remove from oven, test for doneness, and let rest for about 10 minutes before serving.