IN THE KITCHEN WITH MIKE (via Mike Daley:

Happy 4th!

Braised Pork with Three Peppers

* Extra-virgin olive oil
* 1 pork tenderloin, cut into 1/2-inch slices and then cut into 1/2-inch
strips
* 1/4 teaspoon salt
* 1/4 teaspoon fresh-ground black pepper
* 2 teaspoons coarse chopped fresh rosemary leaves
* 1 each large sweet red and yellow peppers, cored, seeded, and cut into
2-inch pieces
* 1 medium-hot fresh chile, such as Red Jalapeño, Hungarian Wax or
Cubanelle, seeded and cut into 2-inch pieces
* 1/2 medium onion, thin sliced
* 2 large cloves garlic, minced
* 3 oil-packed anchovy fillets, rinsed
* 2 bay leaves
* 1/2 cup red wine vinegar
* 1/4 cup white or red wine
* 1/2 cup water
* 4 whole canned tomatoes, drained

1. Lightly film a 12-inch straight-sided sauté pan (not nonstick) with olive
oil. Set over medium-high heat. Roll the pork in salt, pepper and rosemary.

Toss in the hot oil just to sear (the meat should be pink inside). Remove
from the pan and set aside.

2. Keep the heat medium-high as you add the peppers, chile, onion, garlic,
anchovy, and bay leaves. Sauté over medium-high to soften the peppers.

3. Add the vinegar, stirring to scrape up all the brown glaze on the bottom
of the pan. Boil down to nothing. Repeat the same process with the wine.

4. Add the water and tomatoes, crushing them with you hands as they go into
the pan. Adjust heat so sauce simmers gently. Cook, uncovered, 5 to 10
minutes. Taste for seasoning and intense flavor. Blend in the pork and all
of its juices. Simmer gently 2 to 3 minutes to cook through. Serve hot piled
in a bowl.

Grilled Sweet Potato Salad

2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
2 sweet onions, peeled, trimmed, and cut into 1/2-inch wedges
2 mangos, peeled, seeded, and cut into 3/4-inch pieces
1 red bell pepper, stem, rib, and seeds removed, cut into 3/4-inch pieces
1/4 cup olive oil
2 teaspoons fresh lime juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Pinch cayenne
1/3 cup chopped toasted peanuts
1/4 cup chopped fresh cilantro

Preheat a grill.

In a large bowl, combine the potatoes, onions, mangos, and bell peppers. Add
the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne, and toss
well to coat evenly.

Lay 2 large pieces of heavy aluminum foil in a stack on a work surface.

Mound the sweet potato mixture into the middle and wrap in the foil, turning
up the edges to make a tight, well-sealed package. Place directly on the
grill and cook until the vegetables are tender, about 30 minutes.

(Alternately, preheat the oven to 450 degrees F. Place the potato-mango
package in the middle of the oven and roast until the potatoes begin to
soften, 45 to 50 minutes. Uncover and roast until tender and starting to
caramelize, 15 to 20 minutes.)

Remove from the grill and let cool slightly before unwrapping. Transfer the
sweet potato mixture to a large, decorative bowl and adjust the seasoning,
to taste. Sprinkle with peanuts and fresh cilantro and serve.

Posted by Orrin Judd at June 29, 2006 9:49 PM