grilled pork tenderloin with guava and habanero

Bobby Flay's, 2004, Epicurious. found this while searching for a recipe for habanero jelly, and since i have a bumper of habaneros, a bag of oranges, a pork tenderloin and always guava jelly in the fridge, i'm making this before i go to mexico. maybe in mexico too?

For the glaze:

* 1 cup guava jelly (available at Latin and Caribbean markets) or apricot jam
* 1/4 cup Dijon mustard
* 1/4 cup orange juice, preferably fresh
* Salt and freshly ground black pepper


For the mojo:

* 2 tablespoons mild vegetable oil, such as canola
* 1 small red onion, finely chopped
* 4 cloves garlic, finely chopped
* 3 cups orange juice
* 1/2 cup fresh lime juice
* 1/2 habanero chile, seeded and finely chopped
* 2 tablespoons chopped fresh cilantro leaves
* 1 teaspoon cumin seeds
* Salt and freshly ground black pepper


For the pork:

* 2 pork tenderloins, about 1 1/2 pounds each
* 2 tablespoons mild vegetable oil, such as canola
* Salt and freshly ground black pepper

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Preparation

Make the glaze:
Whisk the ingredients together and season to taste with salt and pepper. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using.)

Make the mojo:
Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes; do not brown. Add the orange juice, lime juice, and habanero and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season to taste with salt and pepper. (The mojo can be made a few hours in advance and set aside at room temperature.)

Make the pork:
1. Heat your grill to high. Set aside a few tablespoons of glaze for brushing the cooked pork.

2. Brush the pork with the oil and sprinkle with salt and pepper. Grill, brushing often with the glaze, until just cooked through, 4 to 5 minutes per side.

3. Remove the pork from the grill, brush with the reserved glaze, and let rest for 10 minutes. Cut into 1/2-inch-thick slices and arrange on a serving platter. Drizzle with mojo and serve immediately.


Read More http://www.epicurious.com/recipes/food/views/Grilled-Pork-Tenderloin-a-la-Rodriguez-with-Guava-Glaze-and-Orange-Habanero-234838#ixzz12QAueF5p

Limoncella Macaroons

heidi's 101 cookbooks blog:

The original recipe is an almond paste base enhanced with Grand Marnier as a flavor accent. But I can imagine taking these cookies in many different directions. This time around I went the lemon route, but if you can imagine an ingredient pairing well with sweet almonds, you might try it here. I used two tubes of Odense almond paste here, but be interested if any of you know of a good, pure almond paste make from organic almonds. Also, be sure to buy almond paste, not marzipan.

1 large egg white
14 oz / 400g almond paste

1/2 cup / 2 oz / 55g confectioners' sugar, sifted, plus quite a bit more for surface and coating

1/4 teaspoon pure almond extract
scant 2 teaspoons freshly grated lemon zest
1 tablespoon limoncello
scant 1/2 teaspoon fine grain sea salt

Line two baking sheets with parchment paper and set aside. Beat the egg white, the almond paste, confectioners' sugar, and almond extract together either by hand or with an electric mixer, until creamy, about 2 minutes.

Add the zest, limoncello, and salt and beat until combined, another 30 seconds.

Coat a clean/dry surface with a generous handful of sifted confectioners' sugar then turn the dough out onto it. Shape and roll out the dough into two 3/4-inch thick logs, roughly 18 inches long. Cut each log into 24 equal pieces (see photo). Make sure each piece is entirely coated in sugar, tapping to remove excess.

Transfer to prepared baking sheets. They don't spread much so you can crowd them a bit more than you might with other cookies. Let stand for 30 minutes.

Preheat oven to 350F / 180C degrees. Use three fingers to gently pinch each piece of dough to form an irregular pyramid shape of you like, or you can leave them pillow shaped. Bake until pale golden, about 15 minutes. Alternatively, I also like them deeply golden, it's a matter of personal preference really, but baking for a few extra minutes will achieve this. Transfer the cookies from baking sheets to wire racks, and let cool completely. These cookies keep well in an air-tight container for a few days.

Makes 4 dozen bite-sized cookies.

These cookies are a riff on the Pinched Orange Macaroons by Patrick Lemble (executive pastry chef at the Four Seasons restaurant, New York City) highlighted in the December 2009 issue of Martha Stewart Living.