Tex-Mex Pork with Charred Corn Salad

I am trying to incorporate more salads into dinner - while we do have salad as a side dish there have only been a handful of times where I have actually served up a main salad for dinner.  I have no explanation really as a really tasty salad is quite satisfying that's for sure.  With this summer already being especially warm it is actually a perfect meal - it's still meat and veg after all.

Tonight I had decided on using pork fillets.  Normally one of the family favourite pork meals is 

Chinese Roast Pork which we normally serve with an Asian style salad and rice paper rolls.  This time I thought I would steer away from the Asian flavours and try the family with Tex Mex.

We all love Mexican food in the Murray house so in all honesty this was a no brainer when it came to the flavours.  Can you actually imagine a world without Mexican food and all the vibrant flavours?  I could not that's for sure and I don't think most of my family or friends couldn't either.  Nachos such as Spicy Chicken Nachos, Quesadilas including one of the kids favourites Chicken and Corn Quesadilas and of course Enchiladas (Chorizo and Smoky Beef Enchiladas, Beef and Capsicum Enchiladas)  to name a few are staple in our house including Homemade Taco Seasoning.  Have a look here for more Mexican dishes we have made.

So now for something completely different, a dry rub marinade for the pork fillets that was full of vibrant flavours such as smoked paprika, cumin, oregano and cayenne pepper - it smelt delicious even while preparing.  For something with a lot of fragrance the preparation was very minimal.

The salad itself was quite basic also.  The corn was chargrilled until just browning.  The charring of the corn gives it such a different flavour and texture.  Corn is naturally sweet and the corn was a little crunchy and soft with that flame grill taste.  The combination of the lime dressing and the salad made my tastebuds dance and this combined with the smoky mexican flavours of the pork was fantastic.

Tex-Mex Pork with Charred Corn Salad

(Recipe adapted from Weight Watchers Australia)

Serves: 4

SmartPoints per serve: 4

3 teaspoons ground cumin

3 teaspoons ground smoked paprika

2 tablespoons dried oregano

1⁄4 teaspoon cayenne pepper

480 grams trimmed pork fillet

3 fresh corn husks removed

1 punnet cherry tomatoes

1⁄3 cup fresh coriander, coarsely chopped

1⁄3 cup fresh basil, torn

1⁄2 small red onion, thinly sliced

2 tablespoons fresh lime juice

1/2 tablespoon olive oil

salt

freshly ground black pepper

2 cups baby spinach leaves

cooking spray

Combine the cumin, paprika, oregano and pepper in a small bowl. Sprinkle pork all over with the spice mixture.

Lightly spray a chargrill or barbecue with oil and heat on medium heat. Cook the pork and corn, turning, for 10 minutes or until cooked through and browned. Cover pork with foil and set aside for 5 minutes to rest. Thickly slice.

Meanwhile, using a sharp knife, remove the kernels from the cobs. Place in a large bowl with the tomato, coriander, basil and onion.  Toss gently to combine.

In a small jug combine the lime juice, oil, salt and pepper.  Stir to mix well.

Serve pork with rocket and corn salad.

(Click here for a printable version of this recipe)

Jo's Tex Mex Beef Burger



Every now and then all one craves is a Burger and not a tacky takeaway mass produced like McDonald's or Hungry Jacks one either except of course in a hungover state they are indeed pretty comforting.

This burger was made even better by the fact that we minced our own beef to create the patty.  The patty itself was so different being freshly minced with nothing added to it except for some salt and pepper.

A soft bap, some coleslaw, guacamole, sliced cheese, onion, grilled pineapple, jalapenos, and a dollop of homemade Chipotle and Molasses Steak Sauce and to be perfectly honest I was in Burger Heaven!!!!

This now has to be my all time favourite burger even if I made it up myself.

 

Jo's Tex Mex Beef Burger

Serves: 4

1 kilogram diced chuck steak (or minced beef)

salt

freshly ground black pepper

2 teaspoons canola or vegetable oil

1 brown onion, sliced

1 ripe avocado

1 teaspoon Homemade Taco Seasoning

440 gram tin sliced pineapple rings, drained

4 soft white Bap rolls or rolls of your choice

4 slices tasty cheese

4 tablespoons Chipolate and Molasses Steak Sauce

1 cup coleslaw

sliced pickled jalapeno's to taste

Using a grinding attachment to the mixer put the diced chuck through the grinder on the rough (thickest) blade first.  Then change blades to the finer setting and push the meat through again.  In a large bowl season the mince with salt and freshly ground pepper.  Mix well.  Form into 4 round balls and place on a plate.  Put in fridge for 30 minutes.

Cut avocado in half, remove stone, and scoop flesh out of each half.  Place in a medium bowl.  Add the taco seasoning and mix well.  Place in fridge.

Heat grill or large frying pan.  Add oil and onions and cook over medium-low heat for 5 - 10 minutes or until onions are softened.

Place burgers on the grill and flatten to desired thickness.  Cook over medium- high heat for 5 minutes each side or until cooked through, only turning once.

Place pineapple slices on the grill or in frying pan and cook until golden brown on each side.

Cut bap rolls in half and place on individual plates.  Place two tablespoons of avocado mixture on the bottom bun and spread over to cover.

Then assemble the stack with the beef burger, onions, cheese, jalapeno's and pineapple.  Dollop with 1 tablespoon of Chipolte and Molasses Steak Sauce, top with 1/4 cup coleslaw and the bun lid.

Grab in both hands and enjoy...... have napkins ready.

Noel getting his mince on..... LOL!!!  The key is to mince the meat twice.  Put it through the rough setting first and then through the finer grinding blade.

(click here for a printable version of this recipe)

Tex Mex Chicken Schnitzel

A few weeks ago to my surprise I won two tickets to The Testing Grounds where they do cooking demonstrations as part of the Melbourne Food and Wine Festival called Outdoor Essentials.  The Chef of the Day was Mr Paul Wilson who would display his culinary techniques and knowledge.  The package I would also provided me with two copies of his new cookbook Cantina, Recipes from a Mexican Kitchen, which I have to say has recipes in it that made my mouth water from the day I received them in the mail. .    I decided to take Alex, my 13 year old daughter who has already decided that she wants to be a Food Scientist when she grows up!! Yep she's already decided.

 

Alex and I had such a lovely day in the city - it was a girly day, an adventure, something that the two of us girls for some reason rarely do but both always desire to spend mother and daughter time.

 

In such a small space of time, Paul Wilson cooked 3 amazing dishes, passed around foods for us to taste and smell, answered questions and just made everything look so perfectly easy.  We were then treated to one of the dishes he cooked for lunch.  After lunch Alex and I took the opportunity to get a photo taken with this remarkable chef... whom then inspired our Mexican infused dinner later in the evening.

 

Tex Mex Chicken Schnitzel, in my opinion takes Schnitzels to another level.  I must admit I am not a fan of a plain Chicken Schnitzel nor can I say I really enjoy Chicken Parmigiana unless they are 100% homemade.  The mixture of homemade taco seasoning and panko breadcrumbs forms a crunchy coating with enough flavours just to serve on it's own.  However, served with a fresh crunchy coleslaw and Oven Baked Spiced Sweet Potato Chips this meal was complete and enjoyed by one and all.

 

Tex Mex Chicken Schnitzel

(recipe adapted from WW 6 Ingredients Cookbook)

Serves: 4

ProPoints per Serve: 9 using Homemade Taco Seasoning

ProPoints per Serve: 10 using Packet Taco Seasoning

 

4 tablespoons plain flour

2 eggs lightly beaten

1 tablespoon water

100 grams panko breadcrumbs

60 grams homemade taco seasoning or 2 x 30 gram packets Taco Seasoning Mix

4 x 220 gram skinless chicken breast fillets

2 tablespoons canola oil

Place flour on a plate.  Whisk egg with water in a shallow bowl.  Combine breadcrumbs and seasoning on a plate.

Place a chicken fillet in between baking paper and place on chopping board.  Using a mallet or rolling pin pound the chicken until the whole fillet is an even thickness.  Repeat with remaining chicken fillets.

Coat each chicken fillet in flour, then egg mixture and breadcrumb mixture.  Place on a plate.

Heat oil in a large non stick frying pan over medium heat.  Add chicken fillets in pairs, and cook for 3 - 4 minutes each side or until golden and cooked through.

Serve with Coleslaw and Oven Baked Spiced Sweet Potato Chips if desired.

 

 (Click here for a printable version of this recipe)

Chille Con Carne

Finally we had the dish that has been on my mind for 2 weeks now. I have been really craving a good bowl full of Chilli Con Carne so tonight was the night. Much to my delight it cured my craving for something Tex Mex.
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This recipe definately had the right taste that I wanted in this comfort food and to relief of my children's tastebuds it's actually not that hot in taste - if you wanted to add more chilli powder in the beginning I am sure you could do so if you wish. I prefer to have the option of chilli flakes and jalapeno peppers on the table for the individual to add as desired.
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Of course to ensure my cravings were completely satisfied I made a huge pot full, enough to freeze into individual meals for lunch or a quick dinner.
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Chille Con Carne

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Serves: 12

Points per serve: 6pts

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cooking oil spray

1.2kgs gravy beef or casserole steak, fat trimmed and diced

2 large brown onions

4 teaspoons crushed garlic

4 tablespoons sweet paprika

1 tablespoon ground cumin

2 teaspoons ground coriander

1 packet (15g) taco seasoning

1 large green capsicum, deseeded and diced

1 large red capsicum, deseeded and diced

5 x 425 gram cans diced tomatoes

2 cups water

2 x 425 gram can red kidney beans, rinsed and drained

salt and pepper to taste

6 cups cooked rice, to serve

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Preheat oven to 160 deg C (if using). This dish is lovely cooked in a slow cooker also.
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Heat a frying pan over a medium high heat. Spray with cooking spray and add beef in batches. Cook for 2 minutes each side or until browned. Transfer to a plate. If using a slow cooker put into dish. Continue with remaining beef until all cooked.
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Add onion, garlic and spices to the frying pan and stir until fragrant approximately 1 minute. Stir in the tomatoes, capsicum and water until well combined. Salt and pepper to taste.
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Pour into slow cooker, if using. Mix through the red kidney beans and cook on high for 3 - 5 hours or on slow 7 - 8 hours.
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Otherwise return beef to frying pan and heat. Pour into large casserole dish with a tight fitting lid. Stir in kidney beans and bake in the oven for 3 - 4 hours or until beef is tender.
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Serve with steamed rice and other condiment you like, such as sour cream, grated tasty cheese or even jalapeno peppers if you want some extra heat!!