Pan-seared pork loin with roasted corn relish

When sidekicks become stars

Originally appeared in the June 30, 2011 edition of The Southside Times.

It’s difficult to do injustice to the dynamic duo of pork and corn.  But if you’re already licking your chops, you might also be in the mood for barbecue.  Here’s an optional (and very simple) honey-barbecue pan sauce to complement your dish.  Check it out here: (more…)

Chile rellenos con queso

Stuffed poblano?  No problemo

Originally appeared in the March 24, 2011 edition of the Southside Times.

Chile rellenos are poblano peppers—large, mildly spicy chilies—stuffed with a variety of ingredients.

There’s some debate about whether cheese or shredded meat is the most faithful interpretation of the dish; but in my encounters, queso’s the most ubiquitous.  In many Mexican kitchens, chile rellenos con queso (cheese-stuffed peppers) are frequently filled with Chihuahua or Oaxaca cheeses (although Monterey Jack’s a suitable U.S. substitute).  But as far as fillings go, there aren’t really any rules.  Example: I cherish a memory of “Maggie R”—a culinary acquaintance during my more formative days in Chicago—who introduced me to a version of chile rellenos stuffed with creamy mashed potatoes, and served with a roasted red pepper sauce (at the time, a delicious yet unthinkable medley for this novice young cook).  Check out more after the jump: (more…)