ARUGULA, PINE NUT & GARLIC PICADA ¼ cup (60 ml) pine nuts, toasted 1 cup (250 ml) firmly packed farmer’s market arugula, stems removed 1 medium clove garlic, minced sea salt and freshly ground black pepper, to taste ¼ cup (60 ml) extra-virgin olive oil 2 tbsp (30 ml) freshly squeezed lemon juice 1 Preheat oven to 400 F (200 C). 2 In a small pan over medium heat, combine juniper berries, fennel seeds, black mustard seeds, cumin seeds, nigella seeds and pepper. Frequently swirling the pan, toast spices until there is a wisp of smoke and mustard seeds begin to pop, about 3 minutes. Transfer mixture to a mortar and pestle, crush coarsely and stir in salt. 3 Place pork onto a cutting board and brush with half the olive oil. Sprinkle spice mixture over tenderloin and massage spices into meat, making sure to coat all sides evenly. 4 In a heavy-bottomed sauté pan large enough to hold pork, heat remaining olive oil over medium-high heat. Place tenderloin into pan and sear on all sides until browned. Transfer pan to oven and roast for 15 to 20 minutes or until internal temperature of pork just reaches 145 F (63 C). Remove from oven and transfer pork to a cutting board. Allow to sit for 5 minutes. 5 Meanwhile, make the picada. In a food processor, pulse toasted pine nuts until coarsely chopped. Add arugula, minced garlic, salt and pepper and pulse until mixture is finely chopped. With processor running, slowly pour in olive oil. Blend until a thick paste forms, then add lemon juice, taste and adjust for seasoning. 6 To serve, transfer pork to a serving dish and garnish with arugula. Serve with picada and lemon wedges on side. Serves 6
1 tbsp (15 ml) minced ginger root 1 tbsp (15 ml) hoisin sauce 2 tbsp (30 ml) ketchup 2 tbsp (30 ml) liquid clover honey 1 clove garlic, minced 1½ cups (375 ml) pineapple juice 1 cup (250 ml) diced fresh pineapple
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1 Ataulfo mango, peeled, pitted and diced 1 tbsp (15 ml) freshly squeezed lime juice 2 tbsp (30 ml) olive oil 2 tbsp (30 ml) chopped fresh basil leaves 1 jalapeño pepper, seeded and diced, plus 1 thinly sliced into rounds kosher salt and freshly ground black pepper, to taste 4 beef sausages 4 brioche sausage buns ¼ cup (60 ml) thinly sliced red onions 2 tbsp (30 ml) roughly chopped toasted macadamia nuts 1 Start by making Hawaiian teriyaki sauce. In a small saucepan, stir together soy sauce, brown sugar, ginger, hoisin sauce, ketchup, honey, garlic and pineapple juice. Place over medium heat and, stirring constantly, bring to a boil. Reduce heat to a simmer and cook, stirring often, until sauce thickens, 15 to 20 minutes. Set aside to cool to room temperature before transferring to a squeeze bottle. Hawaiian teriyaki sauce may be stored in the refrigerator for up to 2 weeks.
HAWAIIAN-STYLE BEEF SAUSAGES 1 tbsp (15 ml) low-sodium soy sauce 2 tbsp (30 ml) light brown sugar
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