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Recipe: Patatas Bravas

Ingredients

Directions

~ Marla Meridith

Grilled Pork & Sweet Potato Skewers with Pumpkin Aioli

Ingredients

Directions

~ Marla Meridith

Recipe: Patatas Bravas

These hash brown style, aioli drenched potatoes hail from Spain. They are traditionally served as bar snacks.

3 russet potatoes
olive oil
1/2 red onion, diced
2 cloves garlic, finely chopped
1 cup cherry or grape tomatoes, sliced in half
3/4 cup full fat mayonnaise
2 tbsp tomato paste
1 tbsp smoked paprika
a few dashes Tabasco
splash of sherry vinegar
salt and freshly ground black pepper to taste
Italian parsley, chopped

Preheat the oven to 375 degrees Fahrenheit.
Pierce holes in the potatoes with a sharp knife. Place on a plate and microwave on high for 2-3 minutes to soften. Cut into 1 inch pieces. Set aside.
In a 12 inch cast iron skillet heat 2 tablespoons of olive oil over medium heat. When it’s hot add the onion, cook 3 minutes. Add the garlic cook another minute. Add the tomatoes and cook a few minutes until they begin to burst, stirring to soften them quicker.
In the bowl of a food processor add the mayonnaise, tomato paste, smoked paprika, Tabasco and sherry vinegar. Add the tomato mixture. Pulse until well combined.
In the same pot you cooked the onions in (do not rinse) add another 2 tablespoons of olive oil and cook the potatoes for 5 minutes until golden brown. Toss with tongs to make sure all sides cook. Transfer the potatoes to a baking sheet, place in a single layer and bake for about 10 minutes until crispy.
Place the potatoes back in the skillet, over low heat mix in the aioli. Continue to cook until warmed through.
Serve immediately topped with fresh parsley.

I like to leave the skin on, I feel it adds more flavor. You can peel the potatoes if you prefer.

~ Marla Meridith

Grilled Pork & Sweet Potato Skewers with Pumpkin Aioli

These Grilled Pork Skewers truly capture the flavors of the holiday season!

6 skewers

–for the grilled pork
1 pound pork loin (roast or chops, two 8 ounce pieces)
sprinkle of garlic salt
sprinkle of pumpkin pie spice
grapeseed oil
–for the sweet Potatoes
1 pound sweet potatoes, bite sized cubes (1/2 inch thick)
1 tablespoon grapeseed oil
1/4 teaspoon pumpkin pie spice
1/4 teaspoon garlic salt
!Pumpkin Aioli
1/2 cup mayonnaise
2 tablespoons pumpkin purée
1 tablespoons pure maple syrup
1/2 teaspoon pumpkin pie spice

chopped parsley for serving
you will also need skewers

If using wooden skewers soak them in water now.
Pre heat the oven to 375 degrees fahrenheit with the rack in the middle.
Toss the sweet potatoes with grapeseed oil and toss with the pumpkin pie spice and garlic salt. Bake for 20 minutes. Toss with a pair of tongs so all sides cook evenly. Bake another 15 minutes and remove from oven. Cool a bit so you can use your hands to put them onto skewers.
Season both sides of the pork with a pinch of garlic salt and pumpkin pie spice. Add some grapeseed oil onto your grill pan. Pre heat the pan over medium high heat. The pan is ready when a splash of water sizzles. Place pork loin onto the pan and cook each side for about 7 minutes. Reduce heat a bit if they start to burn or cook too quickly.
Remove the pork from the heat and let cool a bit so you can handle. Cut the pork into 1 inch cubes. Keep the pan oiled, you will add the skewers back onto it.
Skewer the cooled sweet potatoes & pork. Turn the heat to medium & place the skewers onto the grill pan. Heat for a few minutes until sweet potatoes and pork are heated through.
For the pumpkin aioli: Mix all the ingredients together.
Serve with tabouli, cous cous, rice or pasta.
The National Pork Board recommends that for tender, juicy and delicious pork loins, roasts, chops and tenderloins to cook them like you would a steak – until a digital thermometer reads an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest.

~ Marla Meridith

Grilled Pork & Sweet Potato Skewers with Pumpkin Aioli

These Grilled Pork Skewers truly capture the flavors of the holiday season!

6 skewers

–for the grilled pork
1 pound pork loin (roast or chops, two 8 ounce pieces)
sprinkle of garlic salt
sprinkle of pumpkin pie spice
grapeseed oil
–for the sweet Potatoes
1 pound sweet potatoes, bite sized cubes (1/2 inch thick)
1 tablespoon grapeseed oil
1/4 teaspoon pumpkin pie spice
1/4 teaspoon garlic salt
!Pumpkin Aioli
1/2 cup mayonnaise
2 tablespoons pumpkin purée
1 tablespoons pure maple syrup
1/2 teaspoon pumpkin pie spice

chopped parsley for serving
you will also need skewers

If using wooden skewers soak them in water now.
Pre heat the oven to 375 degrees fahrenheit with the rack in the middle.
Toss the sweet potatoes with grapeseed oil and toss with the pumpkin pie spice and garlic salt. Bake for 20 minutes. Toss with a pair of tongs so all sides cook evenly. Bake another 15 minutes and remove from oven. Cool a bit so you can use your hands to put them onto skewers.
Season both sides of the pork with a pinch of garlic salt and pumpkin pie spice. Add some grapeseed oil onto your grill pan. Pre heat the pan over medium high heat. The pan is ready when a splash of water sizzles. Place pork loin onto the pan and cook each side for about 7 minutes. Reduce heat a bit if they start to burn or cook too quickly.
Remove the pork from the heat and let cool a bit so you can handle. Cut the pork into 1 inch cubes. Keep the pan oiled, you will add the skewers back onto it.
Skewer the cooled sweet potatoes & pork. Turn the heat to medium & place the skewers onto the grill pan. Heat for a few minutes until sweet potatoes and pork are heated through.
For the pumpkin aioli: Mix all the ingredients together.
Serve with tabouli, cous cous, rice or pasta.
The National Pork Board recommends that for tender, juicy and delicious pork loins, roasts, chops and tenderloins to cook them like you would a steak – until a digital thermometer reads an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest.

~ Marla Meridith