Wednesday, December 31, 2008

Macadamia Coconut Cake

Don't mind the legs sticking out of the cake's just the design on the plate.
This was a wonderful dessert for our Hawaiian-inspired dinner.  It includes macadamias and coconut (two very rich things), white cake, and fluffy meringue icing (very light).  They balance each other out perfectly!

I was a little nervous about cutting a single cake into 3 layers, but it is firm enough that it wasn't a problem at all.  Just use a good serrated knife and take your time.

(adapted from Epicurious)

3/4 stick (6 tablespoons) unsalted butter, softened
1 cup sugar
1 1/4 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
3 large egg whites

Preheat oven to 350°F. Line bottom of a buttered 9-by-2 inch round cake or springform pan with a round of wax paper and butter paper. Dust pan with flour, knocking out excess.

In a bowl with an electric mixer cream butter with 2/3 cup sugar until light and fluffy. Onto a sheet of wax paper sift together flour, baking powder, and salt. Stir flour into butter mixture alternately with milk in batches, beginning and ending with flour. Stir in vanilla and blend batter until just combined well.

In another bowl with clean beaters beat egg whites until they hold soft peaks. Beat in remaining 1/3 cup sugar gradually and beat meringue until it holds stiff peaks. Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly.

Spread batter evenly in prepared pan and bake in middle of oven 30 to 35 minutes, or until cake begins to pull away from side of pan and a tester comes out clean. Cool cake in pan on a rack 10 minutes. Invert cake onto rack and cool completely. Cake may be made 1 day ahead and kept at room temperature, tightly wrapped.

1/3 cup plus 3 tablespoons sugar
3/4 cup macadamia nuts
3 large egg yolks
3/4 cup milk
2 tablespoons cornstarch
3/4 teaspoon vanilla extract
1/4 cup chilled heavy cream

In a dry heavy skillet cook 1/3 cup sugar over moderate heat, undisturbed, until it begins to melt. Cook, stirring with a fork, until melted completely and a light caramel. Add macadamia nuts and cook, stirring, until nuts are coated well and caramel is deep golden. Pour praline onto a sheet of foil and cool completely. Break praline into pieces and in a food processor grind fine. (Do not purée to a paste.)

In a small saucepan whisk together remaining 3 tablespoons sugar, egg yolks, milk, and cornstarch. Bring pastry cream to a boil over moderate heat, whisking, and cook over low heat, whisking constantly, 2 minutes. Whisk in vanilla. Transfer pastry cream to a bowl and chill until cold, its surface covered with plastic wrap. (Pastry cream will be very stiff.)

In a bowl beat heavy cream until it just holds stiff peaks. Whisk pastry cream to loosen and whisk in praline. Fold in whipped cream and chill while making frosting.

1 cup sugar
1/4 cup water
2 large egg whites
1/4 teaspoon salt

Make frosting:
In a metal bowl set over a pan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved. With a portable electric mixer on high beat frosting 6 to 7 minutes, or until thick and fluffy. Remove bowl from heat and beat frosting until cooled slightly.

1 cup sweetened shredded coconut for coating cake
macadamia nuts brushed with honey for garnish

With a long serrated knife cut cake horizontally into 3 layers. Spread filling between layers on a cake plate and spread cake with frosting. Press coconut onto sides of cake. 
Garnish with macadamia nuts.

Tuesday, December 30, 2008

Kalua Pig

Typically, this Hawaiian dish is cooked in an underground pit - but since that's not the most convenient method available to me, I found this recipe that uses an oven.  You can use Hawaiian smoked salt, which my parents brought me from Hawaii when they went in April, or a combination of sea salt and liquid smoke.  
I found banana leaves in the freezer section of my local Asian market.

(adapted from Epicurious)

1 large banana leaf
6-lb boneless pork shoulder Boston roast (Boston butt), cut across grain into 6 pieces
2 tablespoons Hawaiian smoke salt (or 2 tbsp sea salt plus 2 tbsp liquid smoke)

Preheat oven to 500°F.

Lay 2 sheets of foil (each about 1 feet long) on a work surface with long sides overlapping by about 4 inches. 
Cut 2 (12-inch) lengths from banana leaf and center 1 on foil. 
Put pork on banana leaf and sprinkle with salt. 
Cover top of pork with other 12-inch length of banana leaf and 2 overlapping sheets of foil (each about 1 1/2 feet long). 
Crimp edges of foil tightly to form a packet and put in a large roasting pan. Add 2 inches of water and cover pan tightly with more foil.
Bake pork in middle of oven 3 1/2 hours. 
If necessary, replenish water in the pan while cooking.
Remove foil covering, and transfer foil to a flat surface.  
Remove the meat from the foil and banana leaf packet, place in a bowl, and shred with forks. 
Serve warm.

Monday, December 29, 2008

Holiday Appetizer Party

My parents started having a holiday open house party for the neighbors when my sister and I were really young.  As we grew up, the party evolved from just cookies to appetizers as well.  I still come home to my parents house every Christmas, so the holiday party has become a great way for me to try out some appetizer recipes and catch up with all the neighbors.  I might even love cooking all day even more than I love the party itself!  

I had a blast making these appetizers, and definitely loved using my dad's Nikon D60 to take pictures.  If he's not careful, it might just happen to go to Thailand with me!

Here's what we had:

Crudites with Herb Dip

Stuffed Mushrooms

Crostini with Fig Marmalade and Goat Cheese
Bacon-wrapped dates stuffed with almonds
Red curry shrimp with basil leaves

Tofu-Mushroom Spring Rolls with Black Tea Mango Chutney

Deviled Eggs

Assorted Cookies

It was a wonderful party! I'll be posting some of the recipes soon.

Ahi Poke in Lettuce Cups

I fell in love with poke in Hawaii. It came with some plate lunches, and I could not get enough!  There are many variations - I love the really spicy stuff with little flecks of nori in it.  However, I made this for a family dinner that included people who have almost no tolerance for spicy food, so I took it in another direction.  The bright flavor of green onions and ginger mingle with the buttery-smooth ahi and the crunch of the iceberg lettuce is a perfect contrast.

1 head iceberg lettuce
3/4 lb sashimi-grade ahi
1 tbsp sesame oil
3 tbsp soy sauce
2 cloves garlic, minced
3 green onions, minced
2-4 tsp minced fresh ginger (depending on how much you like ginger!)
pinch sea salt

Pull apart the leaves of lettuce and find the crisp parts that will work well as lettuce cups.
Cut the ahi into 1/2"-3/4" cubes.  Toss with sesame oil, soy sauce, garlic, green onions, and ginger.
Cover and refrigerate one hour.
Arrange the lettuce on serving trays and scoop a few cubes of fish into each.

Sunday, December 28, 2008

Hawaii-Inspired Dinner Menu

We had so much fun in Hawaii last week that I wanted to re-create some of the foods of the islands even though weather is cold and snowy here in Portland.  I knew I had to make Kalua Pork, because it was my favorite foods from the trip.  I also wanted to give making poke a try, and fortunately we have an amazing fish counter at a local Asian grocery store, so I was able to pick up some beautiful sashimi-grade ahi.  For dessert, I found a recipe for a light white cake filled with macadamia pastry cream and coated with coconut.  A perfect finish for this dinner!
Recipes will be posted soon!

My sister and husband put together some great drinks using POG (Pineapple-Orange-Guava juice), pineapple-orange-banana juice, freshly-squeezed lime juice, and rum.  They complemented the menu perfectly!


Steamed white rice
Sliced fresh papaya and pineapple

Friday, December 26, 2008

Bûche de Noël

My mom always used to make Buche de Noel for Christmas, and this year she passed the torch to me.  I am glad I made a rolled cake this summer - it made this recipe a lot less intimidating.  There are quite a few components to put together, but just tackle it one step at a time, and it's not overwhelming.  I made the syrup first, then the filling, chilled it, then baked the cake, and while it was cooling, made the buttercream.  Last, I put together the mushrooms and dusted the whole thing with cocoa powder.  Make sure you start the recipe a few hours in advance, as the components all take time, and the roll must chill for 4 hours before being frosted.

My dad just bought a Nikon D60, and he graciously let me borrow it to take pictures of this dessert.  The difference between his and my little old camera is striking!

(adapted from Jacques Torres's A Year In Chocolate by Jacques Torres, seen on Serious Eats)

First, make the syrup:
-makes 1 1/2 cups-
1 1/4 cups water
2/3 cup sugar
2 1/2 tablespoons Kahlua

1. In a small, heavy-bottomed saucepan, combine the water and sugar, place over medium-high heat, and bring to a boil, stirring occasionally. When the sugar has dissolved completely, remove the pan from the heat. Transfer to a heatproof bowl and let cool completely.
2. Stir the liqueur into the cooled syrup. Use immediately, or store, tightly covered, in the refrigerator almost indefinitely.

Next, make the Chocolate Pastry Cream:
-makes about 2 cups-
4 tablespoons sugar
1 tablespoon cornstarch
2 large egg yolks, at room temperature
1 cup whole milk
1/2 vanilla bean, split in half lengthwise
3 1/2 ounces semisweet chocolate

1. Sift together 2 tablespoons of the sugar and the cornstarch in a bowl. Whisk in the egg yolks until well blended, thick, and smooth.
2. In a heavy-bottomed nonreactive saucepan, combine the milk with the remaining 2 tablespoons of sugar. Using the edge of a small, sharp knife, scrape the seeds from the vanilla bean into the milk and then add the bean. Place over medium heat and bring to a boil, whisking occasionally. Remove from the heat.
3. Whisking constantly, whisk about one-third of the hot milk mixture into the egg mixture. Pour the combined mixtures into the hot milk mixture, whisk to combine, and return to medium-low heat. Cook, whisking constantly to keep the mixture from sticking and burning. Just before the mixture comes to a boil, it should thicken enough to coat the back of a spoon. As soon as the mixture boils, lower the heat slightly and continue to whisk for another 2 minutes to cook out the raw taste of the cornstarch and allow the flavors to mellow.
4. Remove from the heat and strain through a fine-mesh sieve into a clean bowl. Cover with plastic film, pressing it directly on the surface to keep a skin from forming, and let cool to room temperature.
5. Place the chocolate in the top half of a double boiler. Place over (not touching) gently simmering water in the bottom pan and heat, stirring occasionally, until completely melted. Using a rubber spatula, fold the hot chocolate into the cooled pastry cream. Cover with a piece of plastic film until ready to use. If not using immediately, refrigerate for up to 24 hours.

Third, make the Cake:
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1/3 cup plus 2 tablespoons granulated sugar
1 1/2 teaspoons whole milk
2 large egg whites, at room temperature
1/3 cup cake flour
1/4 cup confectioners’ sugar

1. Preheat the oven to 425 degrees F. Line a 15 1/2–by—10 1/2—by 1—inch baking sheet (jelly-roll or quarter sheet pan) with parchment paper and grease it.
2. In the bowl of a stand mixer fitted with the whip, combine the whole eggs, egg yolks, 1/3 cup of the sugar, and the milk and beat on medium-high speed for about 6 minutes, or until the mixture is very light and has tripled in volume.
3. Place the egg whites in a bowl and, using a handheld mixer, whip on medium speed until foamy. Add the remaining 2 tablespoons sugar a tablespoon at a time and continue to beat. When the sugar has been incorporated, raise the speed to medium-high and whip for about 5 minutes, or until stiff, but not dry, peaks form.
4. Using a rubber spatula, gently fold about half of the whole egg mixture into the egg whites. When almost incorporated, fold in the remaining half, taking care not do deflate the batter.
5. Place the flour in a fine-mesh sieve and, tapping on the side of the sieve, sift the flour over the meringue batter. Using a rubber spatula, gently fold the flour into the batter, making sure the spatula reaches to the bottom of the bowl to ensure an even mixture.
6. Scrape the batter into the prepared pan, and use an offset spatula to spread it evenly. Don’t press down too hard, or the pressure will cause the batter to deflate.
7. Place the confections’ sugar in a fine-mesh sieve and, tapping on the side of the sieve, sift the sugar evenly over the surface of the batter.
8. Bake for about 5 minutes, or until the cake just begins to brown on the edges. Remove from the oven and immediately run a paring knife around the inside edge of the pan to loosen the cake sides. Place a sheet of parchment paper over the top of the cake, and then invert a cookie sheet over the parchment. Immediately invert the cake and the cookie sheet together, then lift off the baking sheet. Peel the parchment paper off the cake. Let cool completely.

While the cake cools, make the Coffee Buttercream:
-makes about 3 cups-
3 large egg yolks, at room temperature
1 large whole egg, at room temperature
Scant 1 cup sugar
1/3 cup water
1 tbsp instant espresso
1 1/2 cups (3 sticks), at room temperature, cubed

1. In the bowl of a stand mixer fitted with the whip, combine the egg yolks and whole egg and beat on medium-high speed for about 7 minutes, or until tripled in volume and very thick, light, and airy.
2. In a heavy-bottomed saucepan, combine the sugar and water. Clip a thermometer to the side of the pan, place the pan over medium-high heat, and bring to a boil. Boil for about 12 minutes, or until the mixture registers 250 degrees F. When the sugar syrup is ready, remove it from the heat. With the mixer on low speed, carefully pour the hot syrup between the ship and the side of the bowl, taking care not to hit the whip as you pour, or the hot syrup will spatter and burn you.  Add the instant espresso. Beat on medium-high speed for about 3 minutes, or until the outside of the bowl is warm but not hot and the mixture is slightly cool.
3. Add the butter and continue to whip on medium speed for a couple of minutes, or until the butter is incorporated. Raise the speed to medium-high and beat for about 10 minutes, or until thick, smooth, and shiny, and well emulsified.  Be careful not to overbeat, or the buttercream will be grainy.
4. Use immediately, or cover tightly and store in the refrigerator for up to 3 days.

To make the mushrooms, you will need about 3 ounces of almond paste or marzipan, and a few teaspoons of cocoa powder.  Roll a few pieces of marzipan into a ball, then press a small indentation into one side (this will be the mushroom cap).  Roll a few other pieces into cylinders for the stems.  Press the stem into the indentation, then dust with cocoa powder.  Repeat for as many mushrooms as desired.

To put it all together:
1. Line a cookie sheet with parchment paper. Place the cake on a clean, flat work surface with a long side facing you.
2. Drizzle the Kahlua syrup evenly over the cake, using just enough to moisten but not soak the cake.
3. Spoon the pastry cream on top of the cake and, using an offset spatula, carefully spread the cream evenly over the cake, taking care to spread it evenly up to the edges.
4. Starting at the long end farthest from you, slip your fingers between the parchment and the cake and begin rolling the cake toward you, up and over the pastry cream, until you have a firm log shape, or roulade.
5. Carefully transfer the roulade, seam side down, to the prepared cookie sheet. Cover with plastic film and refrigerate for at least 4 hours to allow the roulade to set.
6. Transfer the roulade to a serving platter. Using a serrated knife, cut a 1 1/2—inch—thick slice from one ends of the roll. This will be used to form a “gnarl” on the finished log.  If your log is too long to fit on your platter, cut a 5" pice on a diagonal, and use it to form a branch off the longer piece.
7. Using an offset spatula, generously coat the entire log with all but about 1 cup of the buttercream, spreading from left to right in long streaks. Place the reserved slice on top of the log,  a little off center. Pull a fork or cake comb through the buttercream on the cake so that it resembles tree bark. Place in the refrigerator for about 15 minutes to allow the buttercream to set.
8. Remove the cake from the refrigerator. Dust the cake with a little cocoa powder. Arrange the mushrooms around the cake.

Thursday, December 25, 2008

Matteson Squares

Here it is: the holy grail of Christmas cookies.  Fudgy brownies topped with a layer of mint buttercream and a hard chocolate shell on top.

For as long as I can remember, these have been everyone's favorite.  When my mom's family gets together, these cookies are in high demand and we almost always devour them within minutes of the tray being set out.

I'm sure our family isn't the only one to make these, but the recipe I use is written in my grandmother's handwriting on an index card titled "Matteson Squares" (her maiden name).  I always make some with red food coloring and some with green (although in our family, green is more traditional).  Don't be deterred by the unsweetened chocolate in the topping.  It is a perfect counterpoint to the sweet, creamy mint frosting. 

Merry Christmas!

makes 1 13x9 pan

Brownie layer:
4 oz unsweetened chocolate
2 sticks butter (1 cup)
4 eggs
2 cups sugar
1 cup flour
pinch salt

Melt together the chocolate and butter.  Set aside to cool.
Beat the eggs and sugar together.  Add the flour and salt, stir, and then add the chocolate.  
Pour into a greased 13 x 9 pan (I line the bottom with parchment too), and bake for about 20 minutes at 350 F.
Remove pan from oven and cool on a wire rack.

Mint layer:
3 cups powdered sugar
6 tbsp soft butter
4 tbsp milk
1 tsp mint extract
a few drops of food coloring

Beat in the bowl of a stand mixer until creamy.  Spread on cooled brownies and chill.

Chocolate layer:
4 oz unsweetened chocolate
2 tbsp butter

Melt together chocolate and butter.  Pour over mint layer and spread to distribute evenly.  Chill until firm.
Before cutting into squares, bring the pan to room temperature so chocolate doesn't shatter.

Wednesday, December 24, 2008

Recipe Exchange: French Chocolates

I have no idea what makes these French...but they are a ridiculously simple holiday treat!  This recipe has TWO ingredients (plus whatever you want to use to roll them in or decorate them with).  If you need to whip up some holiday treats at the last minute, look no further!

1 bag (12 oz) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
powdered sugar/cocoa powder/sprinkles

Melt chocolate chips in the microwave (heat for 30 seconds, stir, repeat until smooth).  Stir in sweetened condensed milk and mix well.  Chill for at least 4 hours, or until firm.  Roll into bite-sized balls, then roll in powdered sugar or sprinkles.  Store in the refrigerator

Tuesday, December 16, 2008

Hawaii: Seared Ahi With Pineapple Salsa

We are in Hawaii! That means beautiful sunsets, lounging monk seals, and great ingredients to cook with!
We spent our first day getting settled into our condo on Poipu beach in Kauai, and headed to the grocery store, where we found some beautiful ahi steaks and fresh pineapple.  
about 2 pounds of ahi steaks (count on 1/4 - 1/3 pound per person)
1/2 fresh pineapple
1/2 cucumber, seeded 
1/2 red onion, diced, soaked for 20 minutes in cold water, and drained
juice of one lime
a few pinches of salt

To prepare the salsa:
Cut the pineapple into 1/4" dice.
Cut the cucumber into 1/4" dice.
Stir the pineapple, cucumber, and red onion together and stir in the lime juice and salt.  Adjust seasoning to taste. Let sit at room temperature so flavors can combine while you prepare the fish.

To prepare the fish:
Heat grill on high for about 10 minutes.  
Cook the steaks about 3 minutes on each side (it will be very red inside - cook a little longer if you want it more fully cooked)
Serve topped with salsa.

Thursday, December 11, 2008

Chili-Garlic Pork Tenderloin

Back story: We are moving out of our apartment on Friday. We will be driving to Oregon, spending the holidays with my family, and moving to Thailand on January 6. We've been gradually packing, but I had two pork tenderloins in the freezer I couldn't bear to toss (or give away before we moved). So, with the kitchen completely empty except for a skillet and some bare cooking essentials, I created this - our last dinner in our beloved San Luis Obispo apartment.

2 pork tenderloins (1 1/2 - 2 lbs)
2 tsp chili powder
3 cloves garlic, finely minced
2 tbsp olive oil

Sprinkle pork with a little salt and pepper.
Mix together the chili and garlic.  Rub all over the pork, then rub in the olive oil.  Cover and refrigerate for a few hours or overnight.  
Preheat the oven to 450.
Heat a skillet over high, then add the tenderloins and brown on all sides (about 4 minutes each side)

Transfer the pan to the oven and cook for 20-30 minutes, or until the internal temperature is 155 or 160 F (depending on how paranoid you are!).
Slice and enjoy!
If you are like us, and all your utensils are packed, it's perfectly acceptable to use your fingers.

Friday, December 5, 2008

Chocolate Chip Pumpkin Bread

I had a lot of things to do to get ready for Thanksgiving...pie and tart crusts to make, bread to make and cut for stuffing, an apartment to clean and mounds of dishes to wash. But what did I decide to do before all that? Make pesto and pumpkin bread. But not just any pumpkin bread. Pumpkin bread with CHOCOLATE CHIPS.  Because really, chocolate chips make almost everything better.  Especially pumpkin bread!

(adapted from Joy of Cooking)
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 tbsp pumpkin pie spice (which I normally wouldn't use, but I was feeling lazy - see below for actual spicing)
1/3 cup milk
1/2 tsp vanilla
6 tbsp butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs
1 cup canned pumpkin
1 cup semisweet chocolate chips

Preheat the oven to 350 F.  Grease a 9 x 5 loaf pan.
Sift together flour, baking soda, baking powder, salt, and pumpkin pie spice.
In the bowl of a stand mixer, beat the butter with the sugars until fluffy.
Beat in the eggs, one at a time, then mix in the pumpkin.
Stir together the milk and vanilla in a small bowl. 
Add the flour mixture to the butter mixture in three parts, alternating with milk.  
Fold in the chocolate chips, then pour into the loaf pan and bake for about 5o minutes, or until a toothpick inserted in the center comes out clean.

Wednesday, December 3, 2008

French Apple Tart

This is one of my favorite desserts to make because it looks so fancy, and yet it takes no artistic skill whatsoever.  My cakes always come out a little lopsided, but this tart looks beautiful no matter what!  It just takes some patience to cut and arrange a whole bunch of little thin apple slices. (And really, those apples didn't taste as burnt as they look).  It was a great Thanksgiving dessert - a nice change from the usual apple pie.  

(Adapted from Baking with Julia, seen at Once Upon a Cakestand)

Tart shell
1 1/2 cups flour
1 teaspoon salt
1/2 cup butter, cut in small pieces
about 1/4 cup ice water

Stir together flour and salt.
Cut butter into small pieces and add to flour mixture.  
Using a pastry blender, mix the flour and butter until it is in small crumbs.
Stir in half the water gently, mixing just until a dough forms.  Add the remaining water only if needed. 
Pat into a disk and refrigerate.

2 pounds Golden Delicious apples
3/4 cup sugar
1 tablespoon flour
a large pinch of cinnamon
1/2 cup fresh breadcrumbs
juice of one lemon

Peel and core the apples.  Cut into thin slices.
Put in a large saucepan and drizzle with lemon juice. 
Add sugar, flour, cinnamon and breadcrumbs. 
Add a tablespoon of water and put on medium heat. 
Cook, stirring occasionally, until apples are easy to mash with a potato masher.
Mash apples until nearly smooth.

Preheat the oven to 400 F.  
Roll the tart dough out to 1/8" thickness and press into a 9" tart pan.  Line with parchment and pie weights and bake for about 20 minutes, or until edges are golden brown.
Remover from the oven and turn the heat down to 375 F.
When the tart shell is cool, spoon the apple puree into it and smooth evenly.

2 Granny Smith apples 
1 tablespoon lemon juice
1-2 tablespoons of butter, melted
1 tablespoon of sugar

Peel and core the apples and finely slice them.
Drizzle lemon juice over them to prevent them from browning. 
Arrange the apples in a circle over the purée. The slices should overlap each other slightly.  
Cut a round piece from one slice to go in the center.
Once all the apple slices are arranged, brush with melted butter and sprinkle with sugar.

Bake the tart for about 30 minutes. When the edges of the apples have started to brown, take it out of the oven and transfer to a cooling rack.

Monday, December 1, 2008

Island Pork Tenderloin Salad

My parents and in-laws came over for a simple supper the other night, and this salad was the perfect thing to serve.  Not too heavy, the flavors are bright and interesting, and the fruits and vegetables provide great textural contrasts (and not to mention, lots of fiber and vitamins!)  The pork with the rub and sauce is delicious - I think any leftovers would make a great sandwich.

(adapted from Epicurious)

For pork
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
2 tablespoons olive oil

For glaze
1/2 cup packed dark brown sugar
1 tablespoon finely chopped garlic
2 teaspoons Tabasco

For vinaigrette
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil

For salad
3 navel oranges
5 ounces baby spinach, trimmed (6 cups leaves)
2 cups thinly sliced cabbage 
1 red bell pepper, cut lengthwise into thin strips
1 firm-ripe California avocado

Prepare pork:
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.  Cover and refrigerate 1 hour.
Preheat oven to 350 F
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 150°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 160°F while standing.)

Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices.  Cut the slices into quarters.
 Toss spinach, cabbage, bell pepper, and oranges in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad:
Cut pork into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork and avocado in rows on top. Drizzle some vinaigrette over avocados. Pour any juices from skillet over pork.