Hey Guys, It’s Wife Appreciation Day

There are so many ways to express appreciation for your wife, your life partner, the one you’ve shared your journey with. It all depends upon her.

Some women like a bouquet of flowers, others a single rose. Some like a night out on the town, others like a quiet night in. I feel most appreciated with a cup of coffee in the morning. Dad always brought Mom a cup before leaving for work. To me, this simple gesture said “I love you.” Hubby’s not big on bringing me coffee when we are at home (simply because he hasn’t a clue how the coffee maker works) but when traveling, he head to the lobby to fetch me a cup. That’s saying a lot, since he doesn’t drink coffee at all.

Today for Wife Appreciation Day I thought it would be nice to work as a team. I’ve marinated the pork, and made the side dishes. All Hubby need to is fire up the grill. Working together show apparitions for one another. And in my opinion, that’s the best kind of apparation – a two way street.

Pinchos Morunos
(Spanish Pork Skewers)
1 lb Pork Tenderloin
5 Garlic Cloves
1/2 tablespoon Cumin
1/2 teaspoon Coriander
1/2 tablespoon Spanish Paprika
1/2 teaspoon Turmeric
1/2 teaspoon Mexican Oregano
Black Pepper to taste
Pinch Cinnamon
1/2 teaspoon Salt
1/4 cup Olive Oil
1/2 Lemon juiced
1 Lemon for serving

Trim the pork loin of excess fat and then cut into 1-1/2 inch cubes and put into a large freezer bag.

Peel and mince garlic, place in a bowl. Add all the spices and olive oil to the bowl. Cut lemon in half, juice half into the marinade. Whisk to blend; pour marinade over the cubes of pork.

Seal the bag and toss the spice mixture with the pork, then marinate in the fridge for at least 4 hours or overnight.

Remove the marinated pork cubes and place on metal skewers leaving a little space between each cube for even cooking. Grill on a high heat until browned on the outside but just cooked through, about 5 minutes per side, taking care not to over-cook.

Rest the skewers for five minutes before serving.

Elote Callejero Mexicano
(Mexican Sweet Corn)
1 can Mexican Fire-Roasted Corn
1 tablespoon Butter
1 tablespoon Diced Hatch Chilies
Salt to taste

Drain corn of any liquid. Place in a saucepan. Add butter, chilies and salt. Warm gently over medium heat.

When ready to serve, spread corn out on a serving platter. Top with pork skewers and serve.

Patatas a la Sartén
(Pan-Fried Potatoes)
6 medium Red Potatoes
1/4 Red Onion
1 tablespoon Jalapeño Olive Oil
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 tablespoon Taco Seasoning Blend
1/2 teaspoon Smoked Paprika
2 tablespoons Diced Hatch Green Chilies

Scrub potatoes. Cut into cubes, place in a saucepot. Add enough water to cover the potatoes. Bring to a boil, lower heat to a steady rolling boil and let cook for about 6 minutes. Drain well. Let potatoes sit in a colander to air dry for about 5 minutes or so.

While the potatoes parboil and dry, cut a quarter section from a red onion from root to tip. Peel the quarter section, dice and set aside. Reserve remaining onion for another purpose. In a small bowl, mix salt, pepper, taco seasoning and paprika. Set aside.

Heat a cast iron skillet over medium heat. Add oil to coat the bottom of the pan. Place potatoes in the heated skillet. Sprinkle spice mix over the potatoes. Add onions and green Chilies. Toss to blend, then spread out in a single layer to brown.

Fry potatoes until beginning to brown, turn and continue to cook until crisp on the outside, soft inside, about 10 minutes or so total. Taste and adjust seasonings just before serving. Serve straight from the skillet.

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The LORD is just in all His ways
and holy in all His works.
The LORD is near to all who call upon Him,
to all who call upon Him in truth.