day 17: if looks could kill … but tastes could revive …

Ever had those moments you WISH you could have gotten on camera? Or rather, you wish you had a better photo to represent the moment that ROCKED your world? Welcome to today’s lesson in culinary genius …

On that note, tonight was all about flexibility and creativity … I realized that I was a bit behind on the start with tonight’s blog post. In a dash, I got flexible and creative. What’s in the fridge … Pork steaks, broccoli, black rice, cilantro, onions and apples … Sounds like a meal, eh? And indeed it was. BUT, let’s not forget, part of the appeal in reading a food blog is the inspiration to replicate the beautiful photo of food you see before you. One day, I’ll learn enough tips & tricks to make Teresa Blackburn of Food on Fifth proud (hopefully, she’s still keeping up with me *hint hint). In the meantime, let’s just take a leap of faith. Take my word for it … this one is worth perfecting through the lens.

Meal on the fly!

Meal on the fly!

What you’ll need:

  • Pork steaks
  • A healthy sprinkle of cinnamon
  • A healthy sprinkle of cumin
  • A healthy sprinkle of garlic powder
  • Broccoli florets
  • Juice and zest of 1 lime
  • 4 tbsp of olive oil
  • 2 tsp of honey
  • 1 medium onion, sliced
  • 1 granny smith apple, sliced
  • 1 tbsp butter
  • black rice, cooked to recipe with chicken stock and 2 cloves fresh garlic
  • a handful of cilantro, chopped
  • Salsa verde (I used a personal favorite’s house green hot sauce – ask nicely and I’ll connect you with that recipe one day)

What you’ll do:

For the Pork Steaks

  1. Allow steaks to come to room temperature and sprinkle with cinnamon, garlic powder and cumin.
  2. Grill steaks to your preference. I typically go for 135 internal temp and let them rest for a few minutes
  3. Make chutney (recipe below) amazing!
  4. Enjoy!

For the Roasted Broccoli

  1. Combine 2 tbsp of olive oil, lime, salt & pepper. Whisk well.
  2. Toss broccoli in dressing
  3. Spread into an even layer on a baking sheet
  4. Bake at 400 for about 10 minutes
  5. Enjoy!

For the Chutney:

  1. Sautee onions and apples in the remaining oil and butter
  2. Add in salsa verde of your choice (I used about 3 heaping tbsp)
  3. Toss in fresh cilantro (leave a few to dress your plate if you like)
  4. Enjoy!

*Plate it up with black rice. Get brave stir it all together. Bite, chew and continue the digestion process. You can thank me later!

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