Sunday, March 14, 2010

Jalapeno Corn Chowder and Roasted Pork Paninis

We just returned from a most fabulous trip to Chicago, and I'm sure we've eaten our weights in food this weekend. One of the places we enjoyed was Rosebud Prime, which is one of the newer Rosebud restaurants in Chicago. They had a delicious jalapeno corn chowder, so I came home and tried to recreate it. I didn't do theirs justice, but we did enjoy this chowder - I will tweak it some more next time I make it - like using heavy cream, and maybe adding a little bit of crab meat.
I've also been craving a roasted pork sandwich lately. We used to have a fabulous little lunch spot in town, and they made the best - it was this super-thick, crusty bread, the perfectly cooked pork, and manchego cheese. I went to the small grocery today, so I settled for some Vermont white cheddar, rather than going to another store for the manchego (but it's so worth it if you can get it!).

Jalapeno Corn Chowder

1/6 roasted jalepeno (more or less, depending on your taste)
3 strips bacon, cooked
3 cups frozen corn, divided
14.5 oz chicken broth
1/8 tsp cumin
1/2 tsp sugar
salt and pepper, to taste
1 cup milk or cream

Roast jalapeno. I do this by putting it on an open flame (don't let it catch on fire!) on my gas stove. Once it's blackened on all sides, put it in a plastic bag and let it sweat for 5-10 minutes. Remove from bag and remove skin. Cut jalapeno into strips, removing membrane and seeds. I only used one little slice of the pepper, but you may prefer more or less. Set aside. (Be sure to either wear gloves and/or wash your hands thoroughly before touching anyone or anything - especially your skin or eyes!)

Cook bacon in a skillet or your soup pot until done. In a blender, grind the bacon, jalapeno, and half of the corn, along with some of the broth to the desired consistency. (If you prefer your chowder on the smoother side, you may want to use more than half of the corn.)

If you use the same pot that you cooked your bacon in, add a little bit of the broth to the pan and get up all the bits on the bottom of the pan. Add in the pureed corn, bacon, jalapeno, and broth mixture, as well as the rest of the corn and broth. Add cumin, sugar, salt, and pepper. Bring to a simmer, and then add milk or cream. Turn heat down to medium low and continue to cook for 2-3 minutes, until hot. Serve immediately.

Pork Tenderloin Panini

1lb pork tenderloin
1 tbsp olive oil
salt, pepper, garlic powder, and onion powder, to taste
6 slices of thick bread, or 3 hoagie rolls, sliced in half
9-12 slices of cheese (3-4 per sandwich) - sharp cheddar, manchego, swiss, etc...
handful of spinach for each sandwich
butter

Salt and pepper tenderloin. Heat olive oil in skillet or dutch oven, and brown meat on all sides. Transfer to a preheated 450 degree oven, and bake for 15-20 minutes. Remove meat, and let rest for 5-10 minutes before slicing. Heat panini press.

Slice tenderloin. Assemble sandwiches with cheese, meat, spinach, and any other toppings. Add butter to bottom and top of sandwich and cook in panini press to desired doneness. Serve immediately.

There are so many other things that could be added to this sandwich - the possibilities are endless. Next time I make it, I'm going to try some cranberry sauce or maybe some apple slices.


3 comments:

Lipstick said...

I am so impressed with you, my friend, that
1. you came home from a restaurant and recreated the recipe

AND

2. you didn't catch your house on fire.
:)

Echols said...

I am loving your blog! Molly Witherington put me onto it through her blog and I am ready to try several of your recipes!! Also, could we talk about your garden sometime soon? I can't wait to attempt that, but need some serious advice!

Me! said...

mmmmm that looks delicious. now i want some