Grilled Five-Spice Pork Tenderloin &
Grilled Fish Tacos

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            FOOD FUNNY
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Betty Mittler writes:

This is a true story and may not be as funny as some but my children
think it is hilarious.

I was a single mom and had started dating, and one of the things that
was non-negotiable was that my three children were part of the package.
If my children didn't like him - he was gone.

One Saturday we went to visit my aunt and uncle in the country. The man
I was in love with was "meeting the family" and this was definitely a
test. As we were leaving the farmhouse, my aunt pulled up a couple of
rows of early peas and stuffed them into the trunk of our car.

Were on our way when the "Are we there yet?" and "Mom, he's leaning on
me!" had begun. I turned around and with my best "Mom Look" I said, "If
you three don't behave you will not be able to help me shell those peas."

Silence or quiet whispers ensued all the rest of the hour-long trip.
After we got the children into bed, my man had a great laugh and asked
me to marry him. He said that the way I handled the children was the
clincher. That was 48 years ago, and 47 since we married. There were
many dinners that include fresh peas, but none as sweet as those we ate that day.

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            TODAY'S RECIPES
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Pork tenderloin is particularly well suited to grilling because it
will remain moist and tender even if slightly over cooked, but
please try to make sure that doesn't happen.

Grilled Five-Spice Pork Tenderloin

2 pork tenderloins, about 12 ounces (340 g) each
About 2 Tbs (30 ml) sesame or peanut oil
About 2 Tbs (30 ml) Chinese five-spice powder
Salt and freshly ground pepper to taste

Rub the tenderloins with the sesame oil and sprinkle with the
five-spice powder, salt, and pepper. Cook over hot coals until
the center of the meat registers 150F (65C) on an instant-read
thermometer. Remove the tenderloins from the grill and let sit
at room temperature for 10 minutes before cutting into thin slices.
Serves 4 to 6.

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Fish tacos first hit the food scene in Southern California and
their popularity has now spread nationwide.

Grilled Fish Tacos

2-3 lbs (900-1350 g) swordfish, halibut, cod, monkfish, or other firm
fish, cut into 1-inch (3 cm) cubes
1/4 cup (60 ml) lime or lemon juice
1/4 cup (60 ml) chopped cilantro (coriander leaves)
Chopped fresh jalapeños or other hot chiles to taste
Salt and freshly ground pepper to taste
12-18 corn tortillas, heated in a skillet, steamer, or microwave
Optional garnishes:
Shredded lettuce
Salsa
Sour cream
Thinly sliced radishes
Guacamole
Lime or lemon wedges

Combine the fish, lime juice, cilantro, jalapeño, salt, and pepper and
marinate refrigerated for 1 hour. Discard the marinade and thread the
fish onto skewers. Cook over hot coals until the fish is firm and opaque
in the center, 4 to 5 minutes per side. Remove the fish from the skewers
and place on a plate. Place the warm tortillas in a basket and allow the
diners to make their own tacos with the garnishes they prefer. Allow
three tacos per person.
Serves 4 to 6.
Received on Wed Jul 4 08:01:52 2007