I tend to cook pretty simply during the week and make a lot of vegetarian and quick meals. But on the weekend, I kick it up a notch and indulge a bit. I am not a fan of barbecue sauce, but my nephew turned me onto this dry rub recipe and I love it! Have used it on baby back ribs, chicken, steak and now pork tenderloin. The recipe was created by Silkworm and Bottomless Pit bassist Tim Midyett, but his version is way too salty for me, so I greatly reduced it. The ingredient that gives the rub a really special favor, or umami, is sumac, which is a Middle Eastern spice. I ordered some on Amazon and made a batch using all of the sumac. Midyett grinds his ingredients, but I didn’t bother. Here is original recipe.
Midyett Dry Rub
1 part good sea salt
1 part black pepper
1/2 part sumac
1/2 part ground coffee (preferably dark roast)
1/2 part garlic powder
1/2 part cocoa powder
Mix together by hand or grind in a coffee grinder. Store in an airtight container.
Dry Rub Pork Tenderloin
1 pork tenderloin
Midyett dry rub
Extra virgin olive oil
Rub a little oil on the tenderloin then put a light coating of dry rub over oil. The more rub, the spicier. Heat grill to medium and grill about 15 minutes, until center is slightly pink.
I love Italian food, including gnocchi. However, I prepare gnocchi in what I would describe reflects my Jewish German ancestry because I like the flour-based dumpling crispy but with no sauce—more like spaetzle.
1 pound gnocchi
1-2 tablespoons butter
Salt to taste
- Cook according to package; usually 2-3 minutes or until they float. You can make this ahead of time, because you want them to be cold. If you don’t make them ahead of time, drain and pit gnocchi in an ice bath for a few minutes, then drain.
- Heat a cast iron pan to medium high and when hot, add butter. Add gnocchi and let sit a few minutes, then stir every few minutes until they get nice and light brown, about 15 minutes. Salt to taste.
I love to roast vegetables in the colder months, because the best roasting vegetables are in season and a wide variety are available, especially at farmer’s markets. The ones pictured here are golden and red beets, carrots and broccoli. I toss together whatever root vegetables, broccoli and cauliflower I have on hand. Other vegetables—like kale, asparagus and beans—can also be roasted, but their cooking times will differ. Simply cut up what you want to eat, place on a rack and add some salt and pepper and extra virgin olive oil. Stir midway through. Bake at 400 degrees for approximately 35 minutes. The broccoli and cauliflower should be cut a bit larger than the root vegetables for even cooking times.
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