Anchovy Ice Cream on Grilled Caesar Salad

A salad, tossed and served in a bowl – BORING! Instead throw that lettuce on the BBQ and turn your dressing into an ice cream: Anchovy Ice Cream on Grilled Caesar Salad! Voilà!

It’s Food ‘n Flix time again! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s pick is hosted by Kimberly at Coffee and Casseroles and she picked a fun movie that the whole family can enjoy: Hotel Transylvania 2. It’s been a while since I did a crazy recipe, this movie was full of insane inspirations but I took one almost word for word, that is Anchovy Ice Cream!

Anchovy Ice Cream on Grilled Caesar Salad

Tasty reading ahead, KEEP GOING… →

Pan Fried Smashed Potatoes

It’s Food ‘n Flix time again! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s pick is hosted by Heather from girlichef and the theme was most holiday season oriented – and a favorite of mine: A Christmas Story.

Happy Holidays to all from Cheap Ethnic Eatz

Food inspirations were quite limited, probably as home menus were back in the 1940s. But it is the 2nd month in a row I wanted to make something along the lines of mashed potatoes. Last month I finally opted for an ice cream so I went the potato route this time with Pan Fried Smashed Potatoes.

Pan Fried Smashed Potatoes 2

Tasty reading ahead, KEEP GOING… →

Basil Polenta with Roasted Spinach and Tomatoes

Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time. This month’s secret: Basil Polenta with Roasted Spinach and Tomatoes.

Basil Polenta with Roasted Spinach and Tomatoes

Tasty reading ahead, KEEP GOING… →

Home Cured Pork Tenderloin

Hello everyone! Today is my 5th Blogiversary! Wow 5 years. And today is my 690th post. Double Wow!

This blog saw a different kind of birth compared to most other food blogs. In the beginning it was only restaurant reviews, bad ones when I look back. I started this blog as a companion to a dinner group I had created 6 month prior which was called, you guessed it, Cheap Ethnic Eatz. I organized 2 dinner outings a month to cheap ethnic restaurants. There was a limited amount of space and who ever signed up first got a spot. It was a wonderful experience which lasted three and half years. I closed the group even if it was still popular…I had taken it as far as I wanted to.

The blog transitioned along the way. I started making recipes, participating in challenges and did a few reviews. I began following and commenting other bloggers. I took a pretty dead blog and breathed life back into it. I have learned so much in the last 5 years it is astounding. My cooking skills have grown, my blog design improved many times and I am still learning to take food pictures. That is really one of the biggest challenges for me lol. Finally getting a DSLR camera helped a lot. Now I am trying to tame it. Maintaining a blog for so many years is a lot of work and time. But it is a passion and I love every minute of it.

I have met so many wonderful people through my posts and have discovered incredibly talented home chefs by following their blogs. I have made foodie friends reaching all 4 corners of the planet. I even met quite a few in person over delicious meals. Sometimes people ask me for advise on blogging, my main answer is “if you do a blog do it for yourself, not for others, and be sincere”. I try my best to stick to my advice. I am just grateful many of you like what I have to offer because my ultimate reward is connecting with you all. So a big thank you my readers.

And I have a fabulous giveaway hosted by myself which is open worldwide.

Just keep reading and the details for the giveaway will be at the bottom of the post.

Now the toughest question for this post was what to cook? I wanted to find something very extraordinary. I started to review my long list of ‘to do’ recipes and one jumped out at me. Cured Pork Tenderloin! I have never cured meat before so this sounded really cool and a bit scary actually. This recipe comes from a Montreal blogger I once had lunch with, her blog is called La Casserole Carrée. A really stunning blog visually so who cares if you can’t read French. I have to admit I was afraid when I took my first bite. Would it be cooked, who it taste funny…would I get sick? The result: wonderfully tender, salty and I could tell it was cured all the way through so perfectly safe. I feel like this experience opened a whole new culinary door. Follow me on a curing adventure, it is not a hard as it may seem.

Ξ Cured Pork Tenderloin with Parmesan, Garlic and Basil Ξ

Ingredients:
1 small slim pork tenderloin
3 tbsp salt
1/3 cup Parmesan, finely grated
1 tsp garlic powder
1 tbsp dried basil

Directions:
Prepare the pork by removing any fat or membrane left by the butcher. In a flat dish mix salt, Parmesan, garlic powder and basil. Roll the pork tenderloin in the mixture, pressing hard and ensuring the the meat is well encrusted. Lay out a thick cotton cloth (or other natural material), spread any mixture left on the cloth and wrap the meat carefully and fairly tight half way, fold in the ends and continue wrapping , secure both ends with a rubber band. Put the wrapped tenderloin in the fridge and leave it for at least 5 days (maybe a little more if the tenderloin is thick). Slice thinly and serve chilled. Delicious!

AND NOW FOR THE GIVEAWAY!

Win a beautiful reference guide that clarifies uncertainties when shopping, and lures readers into the foreign kitchens with its enticing photos. What are the names of all those delicious apples that are often sold unlabeled at fruit and vegetable markets? The produce that is piled high in all shapes and colors at the entrance to every supermarket? “Ingredients” provides help with all of these questions, identifying approximately 2000 ingredients by name and describing their composition and use. This book will help cooks, and anyone who likes to eat, find their way through the world’s jungle of ingredients. Full color stunning photography pages.

Here is what you have to do to enter the contest:

– Leave a comment in the post!

Extra entries…

– Tweet I just entered the Ingredients book GIVEAWAY with @cethniceatz at http://cultureatz.com/5th-blogiversary-giveaway-and-home-cured-pork-tenderloin/ Ends June 22nd, 2012
– Follow Cheap Ethnic Eatz on Facebook and leave separate comment
– Follow Cheap Ethnic Eatz on Twitter and leave separate comment
– Like or Share this giveaway on Facebook and leave separate comment

You have till June 22nd 2012, 23h59 EST to enter. GOOD LUCK!