Lemony Seafood Pasta Salad With Tomatoes, Feta, And Oregano
Serves 8
For color contrast, roasted yellow peppers are preferable. If they’re not available, use roasted reds. The salad can be prepared a day ahead, but for peak freshness, toss it with the dressing close to serving. Leftovers are great for a day or two — just pop them in the microwave for a few seconds to take off the chill.
1 large garlic clove, minced
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon rice wine vinegar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 pound bite-size pasta, such as penne
1 pound bay scallops
1 pound (31–35 count) uncooked shrimp, preferably wild, peeled, deveined, and cut into small pieces
1 cup grape tomatoes, halved and lightly salted
1/2 cup finely chopped jarred roasted yellow peppers (see headnote)
4 ounces crumbled feta cheese (about 3/4 cup)
1/4 cup chopped fresh oregano
Whisk garlic, lemon juice, mustard, vinegar, and a light sprinkling of salt and pepper in a Pyrex measuring cup. Slowly whisk in olive oil to make a thick dressing; set aside.
Meanwhile, bring 2 quarts water and 1 tablespoon salt to a boil in a large pot. Add pasta and, using package times as a guide, cook until just tender, about 10 minutes. Add seafood to pasta and continue to cook until seafood is just opaque, a minute or so longer. Drain and pour onto a baking sheet to cool and dry. Just before serving, mix pasta and seafood, tomatoes, roasted pepper, cheese, and oregano in a large bowl. Add dressing, toss to coat, and serve.
Drink: A clean, crisp white such as Vernaccia di San Gimignano or Sancerre
Excerpted from Perfect One-Dish Dinners: All You Need for Easy Get-Togethers by Pam Anderson. Copyright 2010 by Pam Anderson. Excerpted by permission of Houghton Mifflin Harcourt.
Roast Chorizo-Stuffed Adobo Pork Loin With Black Beans And Rice
Serves 16 (or 8, with another meal of leftovers)
If you don't want to cook such a large roast, buy a 3 1/2- to 4- pound pork loin, halve the remaining ingredients, and roast it over a smaller pan to serve 8. Since a smaller roast is shorter — not thinner — the cooking time should not differ dramatically. Stuffed and seasoned, the roast can be refrigerated (no need to cover it) a day ahead.
16 large garlic cloves, peeled
6 tablespoons olive oil, divided
1 pound fully cooked chorizo sausage, cut into large chunks
1 cup whole fresh cilantro leaves, plus 1 cup chopped
1/4 cup chipotle chiles in adobo sauce (from a 7-ounce can)
3/4 cup plain dry bread crumbs
3 tablespoons ground cumin, divided
2 tablespoons plus 2 teaspoons kosher salt, divided
1 tablespoon plus 1 1/2 teaspoons freshly ground black pepper, divided
2 tablespoons ground paprika
2 tablespoons packed light or dark brown sugar
1 whole boneless pork loin (6–8 pounds; see headnote)
4 cans (15 to 16 ounces each) black beans, drained
1 quart chicken broth
2 cups long-grain rice
1 can (14.5 ounces) petite-diced tomatoes, undrained
1 bunch scallions, thinly sliced (about 1 cup)
Heat garlic cloves and 3 tablespoons oil in a small skillet over medium heat. Once garlic starts to sizzle, reduce heat to low and continue to cook, turning cloves once or twice, until soft and golden, 5 to 7 minutes.
Meanwhile, place chorizo, 1 cup whole cilantro leaves, chipotles, bread crumbs, and 1 tablespoon cumin in a food processor bowl. Add garlic and its oil and process until ingredients are finely ground; set aside.
Mix remaining 2 tablespoons cumin with 2 tablespoons salt, 1 tablespoon pepper, paprika, and brown sugar in a small bowl.
Adjust oven rack to lower-middle position and heat oven to 250 degrees. Lay pork loin on a sheet of plastic wrap, fat side down. Slit pork loin lengthwise down center almost — but not quite — all the way through to form a long pocket. Brush cavity with 1 tablespoon oil and sprinkle with remaining 2 teaspoons salt and remaining 1 1/2 teaspoons pepper.
Line cavity with sausage mixture. Tie roast crosswise with butcher's twine at 1 1/2-inch intervals, alternating between one end and the other so stuffing remains even.
Brush roast with remaining 2 tablespoons oil and sprinkle all over with cumin-paprika mixture.
Place roast on a wire rack set over a large heavy roasting pan and roast until a meat thermometer stuck into center registers 125 to 130 degrees, about 1 1/2 hours. Increase oven temperature to 400 degrees. Remove rack with pork from pan and add beans, broth, rice, and tomatoes.
Stir and return rack with roast to pan and return pan to oven. Continue to roast until a meat thermometer stuck into center of pork registers 155 to 160 degrees, about 20 minutes longer. Transfer to a carving board and let rest, uncovered, for 15 to 20 minutes. Meanwhile, stir scallions and remaining 1 cup chopped cilantro into beans and rice; cover and keep warm. Just before serving, cut roast into 1/2-inch-thick slices, place on individual dinner plates and spoon some rice and beans alongside.
Drink: A full-bodied Zinfandel
Excerpted from Perfect One-Dish Dinners: All You Need for Easy Get-Togethers by Pam Anderson. Copyright 2010 by Pam Anderson. Excerpted by permission of Houghton Mifflin Harcourt.
Mini Parmesan Muffins With Prosciutto And Basil
Makes 4 dozen mini muffins
Meat and cheese are baked right into savory mini muffins. If you prefer, serve the muffins in a breadbasket alongside the salmon. To make regular-size muffins, use a 12-cup (1/4-cup capacity) muffin tin. Reduce the oven temperature to 375 degrees and increase the baking time to 25 minutes. Warm leftovers in a 300- to 325-degree toaster oven.
3 cups bleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup finely grated Parmesan cheese (about 3 ounces)
1/2 cup minced prosciutto (about 2 ounces)
1 tablespoon dried basil
1 1/4 sticks (10 tablespoons) unsalted butter, softened
2 teaspoons sugar
1 tablespoon Dijon mustard
2 large eggs
1 1/2 cups plain low-fat yogurt
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Mix flour, baking powder, baking soda, salt, Parmesan, prosciutto, and basil in a medium bowl.
Beat butter and sugar with an electric mixer until light and fluffy. Whisk mustard and eggs together, then beat into butter until it forms pea-size lumps.
Alternating between dry ingredients and yogurt, beat in one third at a time, just until batter is smooth. Spray four 12-cup mini muffin tins with vegetable-oil cooking spray. Divide batter evenly among the cups. (A spring-action mini ice cream scoop works well. Muffin cups will be full.) Bake until golden brown, about 12 minutes. Cool pans on a wire rack, remove muffins, and continue to cool or serve.
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