Josh Wolkon and chef Matt Selby are co-authors of the new book “Vesta Dipping Grill: Beyond the Sauce.” Find a copy at the restaurant, or at local bookstores including Tattered Cover.
Tropical Fruit-Chile Crush
Makes 1K cups.
Ingredients
1 ancho chile
pineapple, peeled, cored and roughly chopped
1 papaya, peeled, seeded and roughly chopped
1 mango, peeled, cored and roughly chopped
cup minced cilantro
cup minced mint
2 teaspoons sugar
Juice of 1 lime
Salt and freshly ground pepper, to taste
Directions
Preheat the oven to 450 degrees.
Place the ancho chile on a baking sheet and roast it in the oven until it is hard and brittle (about 12 minutes). Remove the chile and let it cool for 15 minutes. Stem the chile and crumble it into a mixing bowl.
To the mixing bowl, add pineapple, papaya and mango, and combine. Add the remaining ingredients to the bowl. Use a potato masher to crush and mix to form a chunky sauce. Season to taste with salt and pepper. (Store chilled for up to 3 days.)
Sofrito Pork Tenderloin
Recipe from “Vesta Dipping Grill: Beyond the Sauce,” by Josh Wolkon and Matt Selby. Serves 4.
Ingredients
1 1/2 cups sofrito marinade (below)
4 pork tenderloins, about 7 ounces each
Salt and pepper, to taste
2 cups garlic andouille rice (below)
4 tablespoons lime crema (below)
1 cup mojito onions (below)
2 tablespoons queso fresco, to garnish
Fresh oregano leaves, to garnish
Directions
Pour 1 cup of the marinade over the pork and combine by hand. Save the remaining 1/2 cup marinade to brush the meat while grilling. Marinate the pork overnight.
Preheat a grill to medium heat. Generously season both sides of each piece of pork to taste with salt and pepper. Oil the grill and then place the tenderloins on the grill. Rule of thumb for medium-rare pork (yes, medium rare) is to flip the tenderloin at 4-minute intervals to cook it evenly and leave great grill marks. Brush occasionally with marinade.
When the pork is cooked to medium-rare (reaches at least 140 degrees on a meat thermometer) or more, remove it from the grill and allow the meat to rest about 10 minutes. This will ensure the juices settle into the meat, rather than spilling onto your cutting board with the first slice.
Spoon about 1/2 cup of rice onto the center of each of 4 plates. Slice the pork into medallions and position them on the rice. Drizzle some lime crema over each dish and place 1/4 cup of mojito onions over the pork. Crumble queso fresco over each dish and finish with the fresh oregano to garnish. Serve with: Spicy Ancho Sauce, Salsa Verde, or Tropical Fruit-Chili Crush (see recipes).
Sofrito Marinade
Note: Tomato powder, also called Caldo de Tomate, is available at Latino markets and in the ethnic aisles of some local supermarkets. Makes 1 1/2 cups.
Ingredients
1 1/2 cups sour cream
Juice of 3 limes
1 teaspoon paprika
2 teaspoons tomato powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1/8 teaspoon cayenne
Directions
Combine all of the ingredients in a medium mixing bowl and whisk thoroughly.
Toasted Garlic- Andouille Rice
This recipe makes 2 1/2 quarts, so you will have leftovers.
Ingredients
1/4 cup vegetable oil
10 cloves garlic, slivered
1/2 red onion, diced
2/3 pound andouille sausage
2 cups basmati rice
4 cups water
1/2 tablespoon tomato powder (see note above)
1 teaspoon saffron threads
Salt and freshly ground black pepper to taste
Directions
Preheat oven to 350 degrees.
Pour the vegetable oil into a large saute pan and add the garlic. Toast over high heat, stirring constantly. When the garlic begins to color, lower the heat and cook on very low heat until the slivers are dark golden brown.
Transfer the garlic and the oil to a large skillet and add the onion. Sweat over medium-low heat until tender (about 5 minutes). Add the sausage and cook until the edges are browned.
Add the rice and water and mix thoroughly. Add the tomato powder and saffron and season to taste with salt and pepper.
Cover the pan with aluminum foil and then with a lid. Bake in the 350- degree oven for 20 minutes.
Lime Crema
Makes about 1/2 cup.
Ingredients
1/2 cup crème fraîche (or Mexican crema)
Juice and zest of 1 lime
Salt, to taste
Directions
In a medium-size mixing bowl, combine the crème fraîche with the lime juice and zest and season to taste with salt. Let the lime crema chill for 1 hour before serving.
Salsa Verde
Makes 1 cup
Ingredients
5 tomatillos, husked and roughly chopped
1 jalapeño, stemmed and roughly chopped
1/2 poblano pepper, roughly chopped
1 teaspoon sugar
1/8 teaspoon cayenne
Juice of 1 lime
1/4 cup water
1 tablespoon crème fraîche
2 tablespoons chopped cilantro
1/2 avocado, chopped
Salt and pepper to taste
Directions
Place all ingredients in a blender and puree until smooth. Season to taste. (Store chilled up to 3-5 days.)
Mojito Onions
Enough to garnish 4 servings.
Ingredients
1 medium red onion, julienned
1 medium white onion, julienned
Juice of 3 limes
2 tablespoons sugar
1/2 cup powdered sugar
1/2 cup white rum
Water, as needed
2 tablespoons fresh mint, chopped
Salt and pepper, to taste
Directions
In a large stockpot, combine the onions, the juice of two of the limes, the sugars and the rum. Add just enough water to cover the onions. Stir well to start dissolving the sugar and place the pot on the stove; bring to a boil and stir frequently until the sugar is completely dissolved. Be careful not to burn the mixture on the bottom. Once boiling, reduce the heat to a simmer and cook until the onions are soft and translucent (1-2 hours).
Strain the onions and spread them out evenly on a plate. Place in refrigerator to cool. Once cool, combine the onions in a mixing bowl with the remaining lime juice and fresh mint. Season to taste with salt and pepper.
Spicy Ancho Sauce
Makes 1 3/4 cups
Ingredients
1 can (14.5 ounces) stewed, peeled tomatoes with juice
1 cup tomato juice
1/2 red onion, chopped
2 chipotle peppers in adobo
1 ancho chili
2 cloves garlic
2 tablespoons Valentina brand hot sauce (or another favorite hot sauce)
1 tablespoon red wine vinegar
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon ground cumin
Juice of 1 lime
Salt and freshly ground pepper to taste
Directions
In a saucepan, combine all ingredients except for lime juice, salt and pepper. Simmer mixture over medium-high heat until all of the ingredients are soft and cooked through (about 20 minutes). Regulate the heat so the sauce does not scorch, and if necessary add a little water as the sauce cooks. Remove from the heat and allow it to cool.
Transfer the sauce to a blender and puree until smooth. Add the lime juice and season the sauce to taste with salt and pepper. (Store chilled up to 7 days).
