This is a straight forward and very easy recipe. I strongly suggest using a deep fryer rather then a pot of oil on the stove top, because it is safer and far simpler.

For our Tapas Party I made deep-fried green chilies and then the next night I made deep-fried Thai red chilies, Jalapenos and green chilies. They were all delicious.

The following recipe was adapted from Tapas. It’s out of print, but here’s the funny thing – Belle and I own TWO copies of this book. One is a regular sized cookbook, and the other looks like one of those small, chunky cookbooks. Fortunately, we bought both at bargain book prices – they look completely different but have the exact same recipes.

Belle’s note: I didn’t dare brave these deep-fried chilies, but some of the other guests just loved them! I’ve learned that when Ward says, “It’s not that hot,” it means it’s too hot for me. It’s only when he says, “This doesn’t taste spicy at all” that I will brave it, because that means it’s just hot enough for me!

Deep-Fried Chilies

vegetable oil
green chilies, red chilies or jalapenos

Special equipment: Electric deep fryer.

1. Place the oil in the deep fryer according the manufacturers instructions.
2. Heat the oil to 360 degrees F.
3. Place the chilies in the basket and deep fry for 1-2 minutes , depending on the size of the chilies.
4. Remove and place on paper towels to drain.
5. Serve.

Scallop Ceviche

Belle was in the mood for scallops the other night, but not the usual grilled or seared way. She wanted a ceviche.

I had made one when we were in Nova Scotia this past summer on holidays but couldn’t remember exactly what was in it. We looked at a picture we took of it back then (thank goodness we had one!) and I figured out what I’d put in it.

The ceviche I made in Nova Scotia

When I made it in Nova Scotia, Belle loved the flavours but the scallops were just too big for her. They had been fresh and large. This time I decided to slice the scallops into coins and then marinate them in the lime juice. This met with far more approval.

We thought the recipe I’d made in Nova Scotia had come from Occasions, the Nova Scotia Liquor Store’s magazine but we searched for it on its website and couldn’t find it. I had, unfortunately, lost the copy of the recipe I had used. I searched around online a bit, and found this recipe from Delicious Wisdom, which I then adapted a bit.

The scallops must be marinated overnight so Belle had to wait until the next day for her ceviche.

Belle’s note: This ceviche was delicious, but still not quite the same as the one I had in Nova Scotia. I was very happy that Ward decided to cut the scallops into thinner coins this time around – the flavours really soaked into them and they were very tasty.

Scallop Ceviche

6 large scallops sliced into thin coins
organic lime juice (enough to cover the scallops)
1 red bell pepper, finely chopped
1 small red onion, finely chopped
1 jalapeno pepper, finely chopped
1/3 cup cilantro, chopped
1 tbsp olive oil
1/2 tsp sea salt
Freshly ground black pepper
2 tbsp tequila

1. Place the scallops in a re-sealable freezer bag and cover with lime juice. Refrigerate over night (4 hours minimum).
2. The next day (or four hours later or any time in between), drain off most of the lime juice. Place the scallops in a medium-sized bowl.
3. Add pepper, onion,  jalapeno and cilantro and mix.
4. In a small bowl combine the oil, salt, black pepper and tequila. Pour the oil-tequila mixture over the scallops, cover with plastic wrap and refrigerate for another hour.
5. Spoon out the ceviche into a serving bowl or wine glass and serve.

I made this Mexican rice to go along with the Roasted Pork Tenderloin and Holy Mole Sauce as the author of The Wine Lover’s Cookbook suggests, and wow! It’s a very nice rice.

I really enjoyed this one and so did the whole family (okay, so maybe not our little one, Dylan, because “It has flavours in it!”. Maybe one day I will get him to try some of my cooking other than the homemade pasta.)

Simmering on stove top

I used free-range chicken stock this time, but for a vegetarian version, just substitute a flavourful vegetable stock.

Belle’s note: I have a fondness for Mexican rice, and this one is very tasty. It went very well with the Roasted Pork Tenderloin and Holy Mole Sauce, and because it has the feta cheese in it, it’s really substantial enough as a light entree for lunch all on its own.

The following recipe is adapted from The Wine Lover’s Cookbook.

Mexican Rice

1-1/2 tbsp unsalted butter
2 tbsp vegetable oil
2 tbsp shallots, finely chopped
1 cup onions chopped
2 cups basmati rice
2-1/2 tsp ground cumin
2 tsp ground oregano
1 tsp fennel seeds, toasted
3 cups free-range chicken stock
1 14 oz can diced tomatoes with juice
8 oz feta cheese with tomato and basil, crumbled
2 large cubanelle peppers, seeded and chopped
cilantro leaves, chopped for garnish

1. Heat butter and oil in a medium-sized sauce pan over medium heat.
2. Add shallots and onions and sauté for 4-5 minutes.
3. Add rice, cumin, oregano and the fennel seeds and sauté for an additional 3-4 minutes, stirring frequently.
4. Add the stock and tomatoes, bring to a boil and reduce heat to simmer for 10-12 minutes (or until most of the liquid is absorbed into the rice).
5. Add the peppers and feta cheese, stirring it in. Cover and cook for an additional 5-7 minutes.
6. Take the rice off the heat but allow it to rest for 10 minutes.
7. Fluff with fork just before serving.

This is a wonderful dish – the aroma that fills the kitchen, and even the house, while you are browning the pork and roasting it is enough to make my vegetarian daughter to say “What smells so good?!?”.

I love Mexican food, real Mexican food. Tex-Mex is okay, too, but the real thing… that is truly mouth watering. I have had trouble finding some of the ingredients but plan on visiting some specialty shops in Toronto, where I am sure I will be able to find everything.

This is recipe is adapted from one of my favourite cookbooks. The Wine Lover’s Cookbook has wonderful recipes, all paired with wines and that, in my book, makes them all winners. If you like Italian food, The Wine Lover Cooks Italian is also fantastic.

I also made a Mexican Rice, from the same book, to go with this and it worked perfectly.

Belle notes: Pork isn’t one of my favourite dishes, but this was an excellent entrée. The mole sauce was fabulous, with a rich, dark, almost smoky chocolate taste, and the pork itself was very tender and succulent. Definitely a winning recipe in my books!

Roast Pork with Holy Mole Sauce

2 pork loins, rolled and tied
kosher salt
crushed black peppercorns (mortar and pestle)
ground cinnamon
ground cumin
dried oregano
ground sage
3 tbsp olive oil

Mole
1-1/2 cups onions, sliced
1-1/2 tbsp garlic, chopped
1/2 tsp ground cinnamon
1/2 tsp ground cloves
3/4 tsp coriander seeds, toasted and crushed (mortar and pestle)
1-1/2 tbsp dried red chili, seeded
1 tbsp chipotle chili in adobo, chopped
2 tbsp fresh cilantro, chopped
3-1/2 cups free-range chicken stock
1/4 cup smooth peanut butter
4-1/2 tbsp tomato paste
2-1/4 oz unsweetened chocolate, chopped
1 tbsp organic lime juice
Kosher salt and freshly ground black pepper

The original recipe calls for 1/2 tsp of this and 1/4 tsp of that, but I just pulled out the spice bottles, used the shaker opening and shook some on the pork with one hand, rubbed it in with the other hand, flipped over and repeated. Went to the next spice and repeated until done. I did not measure anything. Sorry. It just seemed like too much fun to just wing it and shake some on and rub it in. If there was too much, it would fall off anyway.

Pork Roast

1. Preheat the oven to 350 degrees F
2. Rub the pork loin on all sides with the salt, crushed black pepper, cinnamon, cumin, oregano, sage.
3. Heat the oil in a large skillet over medium heat.
4. Sear and brown all sides and ends of the pork loins (to brown the ends use a pair of tongs to hold the pork upright).
5. Transfer the pork to a baking dish and reserve the pan and cooking oil for the mole sauce.
6. Roast the pork for 1 1/2 hours (internal temperature of 165 degrees F).
7. Remove the pork and let rest.

Mole

1. Using the same pan the pork was seared in, sauté the onion and garlic over medium heat 5-6 minutes.
2. Add the cinnamon, cloves, coriander, chili, chipotle and cilantro and cook for another 4 minutes, stirring frequently.
3. Add the stock and bring to a boil. Simmer for 10 minutes, stirring occasionally.
4. Pour into a blender and pulse a few times (place a folded up dish towel over the top of the blender and hold down tight to prevent the hot liquid from coming out).
5. Add the peanut butter, tomato paste, chocolate and lime juice to the blender mixture and blend until smooth, again with the dish towel on top.
6. Pour the mixture back into the sauce pan and simmer, covered, for 35 – 40 minutes. If the sauce gets too thick you can thin with additional stock.
7. Season to taste.