Solomillo de Cerdo Curado (Cured Pork Tenderloin)

Ingredients:

2 pork tenderloin tips
500 grams of coarse salt
200 grams of brown sugar
175 grams of white sugar

The ingredients for the marinade are:
2 tablespoons of oregano
2 tablespoons of garlic powder
1 tablespoon of onion powder
2 tablespoons of smoked paprika
1 tablespoon of rosemary
1 tablespoon of thyme
1 tablespoon of pepper
2 teaspoons of cumin
2 teaspoons of cilantro powder 

Directions:

Clean the meat to remove any excess fat or gristle.

Mix sugar and salt, layering some at the bottom of a container, placing the meat on top, and covering it with the remaining mixture.

Refrigerating the meat for 24 hours.

After refrigeration, rinse and dry the meat with paper towels.

Coat it with spices, and tightly wrap it in a kitchen towel or cheesecloth.

Let the tender loin rest in the refrigerator for three weeks to allow the herbs to infuse their flavors. After the fourth day, the food is ready to eat, but the longer it sits, the more cured it becomes.

Butter Vodka Pie Crust

Flakiest pie crust ever!

Ingredients:

2 1/2 cups flour ((325 grams))

1 teaspoon table salt

2 tablespoons granulated sugar

1 cup cold unsalted butter, cut into 1/4-inch slices ((2 sticks, 16 tablespoons))

1/4 cup ice water

1/4 cup cold vodka

Directions:

1. Place half of the flour (1 1/4 cups) in a food processor, along with the salt and granulated sugar. Pulse a couple of times to mix.

2. Add the cold butter slices and pulse about 15 times, using one-second pulses, until small chunks form. Scrape down the sides, then add the remaining flour. Pulse 5-6 times.

3. Transfer the dough to a medium bowl. Drizzle the water and the vodka across the surface of the dough, then use a rubber spatula to fold and press the liquids into butter and flour. The dough will be shaggy. Press the crumbs into the dough. If they stick together then you do not need additional liquid.

4. Split the dough into two balls and flatten each into a round disk. Wrap each disk individually in plastic wrap and refrigerate for 2 hours.

5. Remove the pie crust from the refrigerator set the disk on a well-floured surface. Use a rolling pin to create a circle of dough that is 1/8-inch thick. Use additional flour, if needed, to keep the dough from sticking to your rolling pin.

6. Transfer the dough to your pie plate and fold the excess dough under to create a rim around the edge of the pie plate. Crimp using your preferred style. Place in the freezer for 10 minutes before baking.

7. Bake at 425°F (220°C) for 15 minutes with pie weights, then reduce the temperature to 350°F (180°C) and remove the pie weight. To blind-bake (par-bake) the crust, continue to bake it for an additional 5 minutes. For a fully baked crust, bake for 15 minutes, or until the bottom of the crust is golden brown.

Note: This is not my original recipe, but it is the best I have ever made. Credit https://stateofdinner.com/vodka-pie-crust/

Hollandaise Sauce for Two

Ingredients:
 2 egg yolks

Juice from about a ¼ lemon (about 1 tablespoon)

¼ cup of very hot melted butter (½ stick)

Pinch of salt

Pinch of cayenne pepper

Directions:

Whisk the egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until nice and smooth. Continue whisking the egg yolk mixture as you slowly stream in the hot melted butter. Whisk constantly until it is well incorporated.

Heat sauce in microwave on high for 10 seconds, and then whisk again until creamy. Heat the sauce in the microwave one more time for an additional 15 seconds, whisk and serve.

Note: If the sauce starts to break/separate, whisk in 1 teaspoon of hot water and it will pull back together.

Enjoy!