Fox Valley Cooks: Allrecipes Allstar shares best grilling recipe
By Judy Buchenot email@example.com September 5, 2012 5:42PM
France Cevallos, 37, of Aurora, and an Allrecipe Allstar, slices her Maple Garlic Pork Tenderloin to serve with her Mashed Jalapeno-Cilantro Sweet Potatoes. | Judy Buchenot~For The Beacon-News
2 tablespoons Dijon mustard
1 teaspoon sesame oil or peanut oil
3 cloves garlic, minced
Fresh ground black pepper and salt to taste
1 cup real maple syrup (not pancake syrup!)
2 pounds pork tenderloins
Combine mustard, oil, garlic, pepper, salt and maple syrup. Place pork in a large storage bag and add marinade. Squeeze excess air out of bag and seal.
Chill in the refrigerator at least eight hours, or overnight. Preheat outdoor grill for medium-low heat. Remove pork from marinade and transfer remaining marinade to a small saucepan. Simmer on the stove over medium-low heat for 5 minutes to make a glaze. Grill pork, for approximately 15 to 25 minutes until interior is slightly pink, at least 145 degrees. Let meat rest 5-10 minutes before slicing on the diagonal. Drizzle with maple glaze.
Mashed Jalapeno-Cilantro Sweet Potatoes
4 sweet potatoes
2 whole jalapeno peppers
1/3 cup softened butter
1/2 cup orange juice
2 tablespoons chopped fresh cilantro
Sea salt and cracked black pepper to taste Bake the sweet potatoes at 350 degrees until tender, 45 minutes to 1 hour.
Place the jalapeno peppers in the oven, and bake until the skin loosens, about 20 minutes. Peel sweet potatoes and place in a mixing bowl. Peel and mince the jalapeno peppers and place into the bowl with the potatoes. Add the softened butter, orange juice, and cilantro. Mix with an electric mixer until smooth and creamy. Season to taste with salt and pepper.
Updated: October 9, 2012 2:22PM
France Cevallos always has had an interest in recipes. The 37-year-old Aurora resident started checking out recipe books from the local library at 11 years old and still prefers recipe books for bedtime reading.
When she discovered Allrecipes.com, the Internet recipe site, she visited it so often that she decided to become a member about 10 years ago.
“I have a recipe box and profile page at the site,” she explains. “I have sent in about 20 recipes and some got published. They are very selective at the site and try to have a variety of good recipes instead of dozens of recipes for the same thing.”
About two years ago, the Allrecipes staff invited Cevallos to become an Allrecipe Allstar.
“I was asked to test out recipes and submit my opinions and photos,” Cevallos says. “I really enjoy doing it because I like trying new things.”
There are 105 Allrecipes Allstars scattered throughout the U.S. representing different regions. As part of the site’s 15th anniversary celebration, the Allrecipes Allstars were treated to an all-expenses paid weekend at the Seattle headquarters in July.
“There were workshops, a great cookout and a big birthday party. It was a lot of fun,” Cevallos says. “They have a huge test kitchen in their offices.”
She recently learned that Allrecipes has 8 million members and 25 million users, making it the largest recipe website in the world.
As an Allrecipes Allstar in the Midwest, Cevallos asked for the most requested recipes in the Chicago area. She was given a list of the 20 most popular recipes based on traffic volume above the average in the U.S. She was surprised to see that taffy apple salad topped the list. Variations of the recipe came in third and sixth. Other top requested recipes included chicken vesuvio, shrimp de jonghe and apple slices.
Cevallos says she frequently uses Allrecipes to come up with meal ideas. One of the most unusual dishes she has prepared was moose tenderloin.
“Back home, moose is quite common,” notes Cevallos, who was born in Northern Ontario and moved to the U.S. about 10 years ago. “It is beefy but gamey and very lean. I grilled it and served it with a blueberry lemon thyme sauce.
“Blueberries are very Canadian, too.”
When she entertains, Cevallos tries to serve dishes that are unique.
Her husband recently invited several co-workers over for dinner and, Cevallos says, “I broke out my china and planned for days.” She served a five-course meal with a main dish of pork tenderloin with blueberry pear compote.
Grilling is the preferred cooking method for Cevallos.
“I grill everything — fruits, pizza, all my veggies. I grill year around,” she says. “I recently got an electric smoker, so now I am experimenting with that, too.”
She shares one of her favorite grilling recipes along with a tasty sweet potato side dish.
Know someone who really
likes to cook and is good at it?
Contact columnist Judy Buchenot at Buchenot@comcast.net.