Costa Rican Entree
8 tablespoons orange juice
4 tablespoons orange zest
2 teaspoons garlic salt
1 teaspoon chili powder
1 teaspoon cumin
¼ head cabbage
1 small carrot
1 small tomato
¼ teaspoon pepper
¼ teaspoon salt
1 cup basmati or white rice
1 onion (1 additional onion later)
2 red bell peppers
2 tablespoons vegetable oil (5 additional tablespoons later)
5 tablespoons vegetable oil
4 pork loins
1 15-ounce can black beans
Coat pork loins throughly in orange juice, orange zest, garlic salt, chili powder, and cumin.. Let marinate for 30 minutes. Keep marinade.
PREPARATION – SALAD
Shred cabbage. Dice carrot and tomato. Add cabbage, carrot, tomato, pepper, and salt to mixing bowl. Mix with fork.
PREPARATION – RICE
Add rice to pot. Cook rice according to instructions on package. While rice cooks, mince 1 onion and red bell peppers. Sauté at medium-high heat for 5 minutes or until onion softens. Keep rice and onion/bell pepper mix warm.
PREPARATION – PLANTAINS
Peel plantains. Slice plantains in half lengthwise. Add 5 tablespoons vegetable oil and plantain to pan. Sauté on medium heat for 5 minutes or until plantains become tender and turn golden brown. Drain and keep warm.
PREPARATION – PORK
Cut onion into four slices. Grill onion and pork loins on barbecue grill at high or 450 degrees. Grill onions for 10 minutes or until they start to char. Turn them over once. Grill pork for 20 minutes or until it is cooked through (white inside) or starts to brown. Turn over every 5 minutes. Brush with marinade each time.
PREPARATION – FINAL
Put beans in pot. Cook on medium heat for 5 minutes or until sauce begins to bubble. Add pork to plate with grilled onion slice on top. Add rice to side and top with onion/red pepper mix. Add 2 plantains to the side. (Lots of sides, aren’t there?) Add cabbage to a remaining spot on plate and top with carrot and tomato.
(snarky comment. ☜ Weeks later: I was interrupted by a melee in the house, plate tectonics, or something, so I typed “snarky comment” as a place filler. Clearly, I had hoped to come back in a jiffy with a brilliant thought intact. However, my brilliance was as fleeting as the perfect ripeness of an avocado. So let this be a cautionary tale to everyone; write down your thoughts if you suspect a bout of plate tectonics coming on.)
1) This recipe is made with orange zest. As far as I know there are no movies titles with the word zest in them.
3) But there is a classic movie called “Lust for Life” starring Kirk Douglas and Anthony Quinn. It’s about the life of Vincent Van Gogh.
4) Van Gogh was an artist. So am I. I had a vase displayed in the Gemente Museum in the The Hague, Netherlands.
5) I am much more into cooking now. The upcoming movie about my life is likely to be called, “Lust for Zest.”
6) Any dish I create gets eaten.
7) You are not allowed to eat paintings in art museums, particularly so at the Louvre in Paris.
8) Not even if you bring the correct spices and wine. However, you can eat popcorn at the movies. As of press time, however, few movie theaters serve gourmet dinners and fine wine. It’s a hard world out there.
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com