Sesame green beans with red peppers

Sesame green beans with red peppers

• 1lb fresh green beans
  
• 1 Tbsp olive oil
• 1 red pepper cut into strips
  
• 1 Tbsp chili garlic sauce
• 1 clove of garlic
• 1 Tbsp sesame oil
• 1/2 tsp salt
• 1/4 tsp pepper
• toasted sesame seeds

Clean, trim, and cut green beans. Boil large pot of water and blanch green beans for 2 minutes. Drain green beans, immerse immediately in an ice bath, "bowl of water and ice", to stop the cooking. In large non-stick skillet or wok heat olive oil to med/high heat, add green beans and red pepper strips. Stir frequently for 5 minutes add chili paste, garlic, salt, pepper, and sesame oil. Saute for 5 more minutes or until red pepper is al dente, keep stirring and reduce heat if necessary to prevent garlic sauce from burning. Vegetables should be cooked through but should have some crunch, remove to serving platter and top with toasted sesame seeds.

Rosemary Garlic Potatoes

Rosemary Garlic Potatoes

• 3lb Potatoes
• 3Tbsp fresh rosemary
• 2 Tbsp fresh garlic
• 1 Tbsp kosher salt
• 1/2 Tbsp pepper
• 1 1/2 tsp paprika
• 1/4 cup olive oil

Cut potatoes into small wedges and soak in water to remove all starch. If potato water is still cloudy drain water and refill until water is clear. Drain potatoes and set aside to dry. Next add the fresh rosemary and garlic to a small food processor and pulse until well chopped. If potatoes are not dry pat with a paper towel then add to a large mixing bowl. Stir in olive oil, rosemary, garlic, salt, paprika, and pepper. Place onto large baking sheet and place into oven on 400 degrees for one hour, stirring every 20 minutes.

Cilantro Citrus Pork

• 1 cup fresh orange juice
• 3/4 cup fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1/4 cup finely chopped jalapeno pepper
• 3 Tbsp minced garlic
  
• 2 tsp ground cumin
• 2tsp kosher salt
• 1tsp ground black pepper
• 3/4 cup olive oil
• 5lb pork loin

Mix first 9 ingredients in a bowl and set aside. Cut pork loin into 8 to 10 pieces depending on how thick you like your cuts. Put pork and marinade into a plastic bag and let marinade 6 to 10 hours in refrigerator. Heat grill to med/high and brush marinade on the pork after turning.