Winter Lager, Chili Spiced Pork Loin, Beans and Kale

All I can say is, this was a very satisfying, chili and winter lager inspired meal. Even though there are three different components to this meal, the ingredients and prep done for completing one dish aids in the others.

The combination of winter lager, chili peppers, and maple syrup make a great base for the beans. I suppose you can also add tomatoes and mustard, but I left these out. I used the lager and peppers as poaching liquid for both the pork and kale which added both flavor and kick.

This is one recipe where you'll have to make best judgment on quantities of ingredients and cooking times. Key to the beans are their texture and thickness of the sauce, so I suggest checking it every five minutes once you are thirty minutes into the simmer. As for the pork, let a good thermometer do the work.

Ingredients

• 3-4 lb pork loin
• Mix of dried chili peppers, chili pepper powder, cumin seeds, coriander, garlic powder, salt.
• Bunch of kale
• Half a pound of dry pinto beans
• Onion and garlic chopped
• 3-4 bottles of Winter Lager (for cooking - more to drink!)
• Ketchup
• Maple Syrup
• 2 tablespoons of butter and flour for gravy

Prep Work

First, start by getting the chili peppers ready by toasting and then soaking them for thirty minutes in hot water. Reserve the liquid which will be used later.

Second, create a spice rub of ground cumin, coriander, several ground chili peppers, garlic powder and salt, save a couple of tablespoons, and rub the rest on the meat. Allow this to sit wrapped in the fridge for at least six hours.

Finally, boil the beans for three minutes and then let them sit covered in the hot water for an hour. Drain the beans and let them sit at room temperature.

I did all of this in the morning and finished the meal in the afternoon.

Dinner

Start with the beans. In a sauce pan, toast some cumin and then fry with onion and lots of garlic. Add in any remaining spice mixture from the pork and toss with the onions. Add beer, ketchup, maple syrup, and chili water to the pot until the beans are covered. Bring to a light boil and simmer for an hour. Beans should still have a bite and sauce should be thick.

To make the kale, toast more cumin seeds in a large frying pan on medium heat. Add olive oil and bring to temperature, then add chopped kale. Toss until leaves begin to welt, then add a mix of chili water and winter lager until the bottom of the pan has liquid. Cover and steam at low heat for ten minutes. Plate the kale in a bowl and cover.

Preheat the oven onto 375. Heat the frying pan again with oil. Sear the pork on all sides 2-3 minutes. Add a mixture of beer and wine to the pan to fill the bottom and move the pan into the oven. Cook for about 30-40 minutes adding more liquid as needed. Cook until the pork's center reads 145F.

Remove the pork from the pan and let sit for 10 minutes before serving. If you have leftover juice in the pan, make a gravy by heating it and stirring in butter and flour.

For Technologists

This recipe requires balancing flavor and some planning so that you can complete them with minimal effort and mess. For those in IT, you know that "alignment" and balance between IT and Business responsibilities is difficult to achieve. In data science, there are additional challenges. My recent post on Balancing an Agile Data Organization speaks to efforts to align business and IT responsibilities to establish an agile data driven organization.

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Beef with Long Hot Peppers and Sticky Rice

Beef with Long Hot Peppers and Sticky Rice
This dish is a spin on a favorite from a Chinese restaurant near the office.  This restaurant has a dish called Chicken with Long Hot Peppers.  It’s simple and fantastic and I've gotten many others hooked on it over the years - I don’t even look at the menu when we go there, my order is automatic. This dish is quick and easy to make at home when you have a craving for something satisfyingly hot and spicy – this time I did it with beef instead of chicken because that is what I had on hand.  I also cobbled together this marinade from several different recipes – so it’s an experiment that I think came out well – but don’t be afraid to tinker with it to your taste.
Ingredients  1 1/2 lbs of thinly sliced beef * 3-6 long hot peppers (I only had 3 on hand this time but definitely use more normally) Marinade (see below)  * The beef should be sliced very thin.  We have a slicer, so I pulled a bag of pre-sliced beef from the freezer to make this dish.  However, you can find thinly sliced beef in most supermarkets – but in our experience your best bet to find it thin is an Asian supermarket. Note: If you are want to try it with chicken like the original dish then the chicken should be tenderized and cut into thin narrow strips.
Marinade: 1/2 cup of vegetable oil 1/3 cup of soy sauce 1 tbsp rice vinegar 1 tbsp chili infused sesame oil 1 tbsp agave nectar (or honey) 1 tsp crushed garlic 1 thinly sliced green onion Several cranks of freshly coarse ground black pepper Directions Ideally, marinate the beef for a several hours, but in a pinch I've marinated for as little as 30 minutes and it still comes out great.	These are the guys you are looking for – they’re most  often green but can be red as well. Generally, the firmer they are the milder they are – the  wrinkled ones usually pack more heat

For the sticky rice: Prepare rice per package directions – we use sticky sushi rice and make in a pressure cooker, but you can it on the stove top in a pot as well For the peppers: Cut the stem ends off the peppers, cut in half longwise, remove the seeds and veins Chop in thin (~1/8 inch) strips - sideways, not longwise Toss into very hot non-stick skillet or wok Quickly hit them with vegetable oil non-stick spray, or mix in a tiny bit of oil to lightly coat Sprinkle in a pinch of salt Sauté on high heat for a few minutes, until they start to char slightly but are still crisp Transfer to a bowl and set aside

For beef: Drain the marinade off Toss into very hot non-stick skillet or wok Sauté on high heat for a few minutes When almost done, toss in the peppers and mix together, cook for another minute  To serve: Place a mound of rice (~1 cup) on a plate Place some of the beef and pepper mixture around the rice Place a dollop of chili garlic sauce on top of the rice (you can find this in most supermarkets – I get it in Shoprite)

For Technologists

It’s a brand new year – traditionally a time for reflection and resolutions.  This dish is a favorite and reliably works for me.  Sticking with favorites is a good thing – “if it ain’t broke don’t fix it” – be it a technology, tool, technique, process or approach.  However, that should not stop us from experimenting and trying new riffs on familiar things.  Worst case, it may not work well but we learn something new.  Best case we may find new favorites – and more or better success.  This year, resolve to look at your “favorites” and look for opportunities to adjust and improve – be agile.

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Crispy Chili Salmon with Chunky Winter Salsa

This is a two part recipe, first making a red chili salsa and then using the water that hydrated the chili peppers as the poaching liquid for the salmon. The combination is lovely.

The salsa is one of my winter varieties with lots of chili to make up for lackluster tomatoes. I blend a paste of chili peppers and tomatoes, then add some finally chopped ones for texture.

The salmon is cooked using my favorite methods, poached on the bottom and broiled on top for a silky fillet and crusty skin.

Ingredients

For the Salsa:

• Four tomatoes boiled until the skin cracks, then remove the skin
• Two New Mexican chili peppers, two anchos, and two serranos
• One onion cut into quarters
• Bunch of cilantro
• Lime
• Salt

For the salmon

• 1 1-1.5 lb fillet with skin on
• Small onion diced
• Cubano pepper diced
• Olive oil
• Salt and pepper

Directions

To make the salsa, start by toasting the New Mexican and Ancho chili in a frying pan. When fragrant, add 1-2 cups of water and simmer for 10 minutes. Remove the seeds from the chili peppers and add to a blender along with a few tablespoons of the liquid, the poached tomatoes, half the onion, squeezed lime, salt, and half of the cilantro. Blend until smooth, then pour into a bowl. Add finally chopped serranos, onion, and cilantro. Refrigerate at least one hour before serving.

To make the salmon, remove the chili water from the pan. Fry the onion and pepper in the olive oil for a few minutes. Meanwhile, scour the skin side of the salmon with a sharp knife. Rub the skin with olive oil, salt, and pepper to taste. Add the chili water back to the pan and bring to a simmer. Add the salmon, skin side up. Place the whole pan under the broiler and cook for 10-15 minutes depending on thickness of the fillet and desired doneness. 

For Technologists 

As this is my last post of 2014, please have a look at my posts on Big Data and Self Service BI Programs and on IT/Marketing (CIO/CMO) relationships.

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Grilled Chili Spiced Pork Loin

I usually don't like making a large cut of meat and prefer grilling an array of vegetables such as grilled cauliflower or kale. But sometimes, you can't beat the convenience of cooking a large cut and using it in multiple ways during the week.

I'm not a big fan of beef roast and find them somewhat limiting in terms of the flavor profiles that you can use in a marinade or spice rub. Instead, I prefer a turkey breast or a pork loin.

I tend to use a basic barbecue rub. The meat stands up on its own and with this rub, can be used in tacos, a dirty rice, or a sandwich later in the week.

Ingredients

• 3-4 lb Pork Loin
• 4 tablespoons of ancho chili powder
• 2 tablespoons of smoked paprika
• 2 tablespoons of granulated garlic
• 2 tablespoons of ground cumin
• 1 tablespoon each of salt, chipotle pepper powder, and coriander
• Soaked wood chips

Directions

Mix together the spice rub and spread generously over the meat. Wrap tightly with plastic wrap and refrigerate 6 hours or overnight. I like doing this last thing in the evening so that it is ready to bbq anytime then next day.

I use a gas grill and set it up for indirect cooking with one site heated for the wood chips and the other side for the meat. I put the soaked wood chips in a low aluminum pan, cover it with foil, and puncture holes it. I place this on the heated side of the grill. I fill a second pan with water and place it underneath the grill on the non-heated side. Use a remote meat thermometer and insert the probe into the center of the meat. The grill burner should be on low and once I start seeing smoke, I put in the pork.

Every 30-45 minutes add wood chips to the pan and rotate the meat.

Don't ask me how long to cook it. On the grill, it will depend on the grill temperature, the size of the meat, and the location of the meat relative to the flame. Guidelines now require pork to cook to 145F, so I just monitor the thermometer and wait till the meat is ready.

Let the meat settle in a covered pan for 15-20 minutes before slicing.

For Technologists

As I said a BBQ pork roast can be used in a lot of different ways. It is an "agile platform" for many other recipes that require a spicy protein.

Technologists also need agile platforms to develop new products and applications. What is an agile platform? It is fast and easy to learn, built on standards, has an open and extendable architecture and other features that you can read about in Top Ten Attributes of Agile Platforms.

Other great recipes:

Check this one out for Aromatic Pork Belly Lo Mein

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Hot Garlic Grilled Shrimp

Need a quick recipe to try out the mortar and pestle? Try this one. It's a relatively quick recipe plus marinade time and is very flavorful.

This recipe should come our flavorful and spicy. If you like it hotter, consider balancing the recipe with more chili and less garlic. You can also double up the ingredients and coat the shrimp more.

I serve this as an appetizer. It's gone by the time I reach the table.

Ingredients

• About a lb of large 12-16 count shrimp
• Kosher salt (tsp)
• Garlic (3-4 cloves)
• Thai chili peppers (2, or use serrano peppers)
• Cumin seeds
• Olive oil
• Lime
• Cilantro

Directions

Peel and clean the shrimp and put into a bowl. Add salt, garlic, peppers, and seeds to the mortar and pestle. Crush, then add olive oil to form a paste. Pour on the shrimp and mix evenly. Cover and let it marinade for about an hour.

Turn grill on high and allow to warm up at least fifteen minutes. Spread shrimp out evenly and cook about 1-2 minutes per side.

Pull from grill onto a plate. Squeeze in a lime and sprinkle with chopped cilantro.

For Technologists

Like I said, this is a very basic recipe and you can find versions and variants of it on many web sites. There is still a lot you can learn from the basics, like what data scientists can learn from fourth graders or my post on what agile teams can learn from first graders.

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Octoberfest Poached Salmon

I have several variants of this recipe, but this one is great for the early fall. It has the hearty flavors from the beer, beans, and spices inspired by German beer and sausage, but is light and easy to cooking on a hot day.

This recipe is better done with a thin filet of salmon left with the skin on.

Ingredients

• Handful of cumin seeds and fennel seeds
• About a teaspoon of ancho chili powder and a pinch of chipotle pepper powder, but use what you have
• Olive oil, 2-3 tablespoons
• Half a large yellow onion sliced thin
• Two garlic cloves, sliced
• Thai chili pepper or substitute a serrano or jalapeno pepper
• Olive oil
• Half a bottle of Octoberfest beer
• Salmon fillet, skin on, not longer than the width of your frying pan
• Kosher salt and ground pepper to taste
• Half can of kidney beans
• Optional, butter 2 tablespoons of butter

Directions

Put a frying pan on a low-medium burner and toast the cumin seeds, fennel seeds and chili powder for a couple of minutes until fragrant. Add olive oil and saute the onion, garlic and chili pepper for 5-6 minutes. Pour in enough beer to cover the bottom of the pan and 1/3 of the thickness of the fillet but not too much where the salmon skin will be submerged - about a half bottle. Bring to a simmer and lower the heat. Sprinkle the salmon skin with salt and pepper and add to the pan skin side up. Cover and simmer 5-6 minutes.

Remove the salmon from the pan. Add the beans and butter if you want that restaurant glaze. Cook and stir 1-2 more minutes. Place beans and some of the onions on top of the salmon and pour the sauce on the side.

For Technologists

I'm providing a recipe in September to prep you for October. It's a little like how I run a tight agile shop and have developed practices around agile planning. For example, I ask my teams to have at least two sprints of backlog fully defined (stories written and sized) along with a deeper backlog of estimated stories. It's one of the practices I recommend for improving agile team velocity.

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End of Summer Salsa

I love making salsas, especially at the end of summer when there is an abundance of ripe delicious vegetables. This recipe was inspire by my neighbor, who has us come over every year to pick vegetables from her garden. What should I do with all the Thai chili peppers that we picked? Here's one suggestion, but be careful! They are super hot!

Ingredients

3-4 ripe, off the vine tomatoes
1/2 a large yellow onion
1-2 Thai chili peppers (any hot pepper is fine)
2 scallions
2 handfuls of chopped cilantro
1/2 lime
salt

Directions

Dice tomato. I find it easy to do this with tomatoes off the vine by slicing them, then dicing each slice. Cut the onion into a super fine dice and add both to a bowl. Chop the chili pepper into very small bits and add. Add chopped scallions and cilantro. Squeeze in mix lime juice and add salt. Mix well together and add salt to taste.

For Technologists

Simple ingredients used in simple recipes often yield amazing results. It reminds me of my post, Trying to Develop a Death Star or a Flux Capacitor and on developing minimal viable products. Amazing how many product owners working with agile teams don't "get" this, and over-engineer their products.

  

 

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