I don't remember when it was, but I have a very vivid memory of Thatboy turning to me and saying "I'm so glad you're not kosher." Thatboy was willing to give up a lot by marrying into the Jewish faith, but apparently cheeseburgers were not part of the package.
Thatbaby is similarly inclined to the non-kosher menu. Most notable is his love of pork. It's a meal he never tires of.
Other things he never tires of?
Crawling with balls in his hands
Being thrown in the air
We went to the park this weekend and Thatbaby got lots of time in the sky, and on the grass. Afterwards we went to check out a new burger place.
Thatbaby likes to really relax at restaurants.
We came home sunkissed and grateful for the summer. And there was still some fresh corn in the fridge. I decided it was time for Thatbaby to have his first taste of risotto. I paired it with his favorite "other white meat." The following recipe was enjoyed by the adults in the family - since honey isn't recommended for babies and chipotle isn't appreciated by our little guy. (His slices get cooked separately). But we all enjoyed the risotto!
Chipotle Honey Lime Pork Tenderloin from A Taste of Home Cooking
1 pound pork tenderloin
1/2 cup lime juice
Zest from 1 lime
1/4 cup honey
1/2 tablespoon kosher salt
1/2 teaspoon garlic powder
1 chipotle chile in adobo sauce, chopped
1/2 tablespoon adobo sauce
- Combine lime juice, zest, honey, salt, and garlic powder in a bowl
- Place pork in large ziplock bag and pour half of this mixture over.
- Add chipotle and adobo sauce to bag, close and marinate in the refrigerator overnight.
- About 30 minutes before you are ready to cook, remove pork from refrigerator and allow to come to room temperature.
- Preheat oven to 425°F. In a heavy, oven-proof skillet, heat enough oil to coat over medium high. Remove tenderloin from marinade and sear in hot skillet on all sides, 3 minutes per side.
- Place the skillet in the oven and roast tenderloin for 15 minutes, turning once halfway through the cooking time.
- Remove pork to cutting board and tent with foil.
- Pour reserved lime juice mixture and leftover marinade into skillet with meat juices and heat on medium-high. Allow sauce to reduce and thicken slightly, then pour over sliced pork.
Sweet Corn Risotto
5 cups chicken broth
1/2 onion, chopped
1 Tbsp olive oil
1 tsp red pepper flakes
2 cloves garlic, minced
1 cup arborio rice
1/2 cup white wine
4 cups fresh corn
4 Tbsp butter
2 Tbsp milk
1/4 cup Parmesan cheese
- Heat chicken broth on stove and keep warm.
- Heat olive oil in a saute pan over medium heat. Saute onion until translucent.
- Add in red pepper flakes and garlic and saute for about 30 seconds.
- Add rice and toss until coated in oil. Cook until rice is translucent.
- Add the wine and corn, stirring until the wine is almost completely absorbed.
- Add the chicken broth to the rice, about 1/4 cup at a time, waiting to add each addition until the previous addition is absorbed. Stir frequently.
- After all the stock is absorbed, and the rice is tender, stir in butter, milk, and Parmesan.