If you’re a fan of Food Network, then you’re probably familiar with the name Jamika Pessoa. Jamika is a classically-trained chef who has made a name for herself as a television host. She first rose to fame as a contestant on Next Food Network Star, and has since gone on to appear on a number of popular shows, including Good Morning America, The Wendy Williams Show, and the Tamron Hall Show.
In recent years, Jamika has been a regular co-host on Dr. Oz’s “The Dish” segment. And starting January 17th, she’ll be starring alongside Daphne Oz and Gail Simmons on their new daytime TV show, The Good Dish.
So what can you expect from The Good Dish? Well, according to Jamika, the show will be all about “elevating everyday recipes, sharing celebrity scoop, and much more.” In other words, it’ll be the perfect destination for foodies who are looking for some inspiration in the kitchen.
Chef Jamika is known for her creative and innovative dishes.
One of the things that sets her apart from other chefs is her willingness to experiment with different flavors and ingredients. She’s also a master of improvisation, which means that she’s always able to come up with a dish on the fly, no matter what the situation.
Jamika has said that her goal is to make cooking more fun and accessible for everyone. And judging by the popularity of her shows, it seems like she’s been pretty successful in achieving that goal.
If you’re excited to check out The Good Dish, be sure to tune in on January 17th! In the meantime, be sure to check out Jamika’s website for some delicious recipes.
Seared Pork & Sweet Potatoes with Creamy Mustard Sauce: Meat and potatoes, a classic American dinner time staple. But this recipe takes it to the next level by Seared Pork tenderloin medallions until crusty and golden, then topping them with a creamy Dijon mustard sauce. Served alongside mashed sweet potatoes and topped with a peppery arugula salad.
The reason why I love this dish is its simplicity of flavors. Cooking the pork tenderloin to perfection is key. First you have to pat pork dry before we start working with it. We want to get rid of the moisture in the meat. Slice, tenderloin crosswise, into 1⁄2-inch thick medallions (about 6). Season all over with 1⁄2 teaspoon sea salt and several grinds of pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high. Add pork and cook until well browned and slightly pink in the center, 2–3 minutes per side. Let the meat rest before you cut into it.
While the meat is resting lets Make the tasty sauce that goes over the pork. Add shallots and 1 teaspoon oil to skillet and cook until shallots are softened and browned. About 1 minute watch closely. Add broth mixture into the skillet. Bring to a simmer, then cook until thickened and reduced to about 1⁄4 cup, 3–4 minutes. Remove from heat and stir in half of the sour cream. Season to taste with salt and pepper.
History and Importance of the Sweet Potato:
Sweet potato history can be traced back to Central and South America. In Central America, domesticated sweet potatoes were present at least 5,000 years ago. They think the first sweet potatoes were grown possibly between the Yucatán Peninsula of Mexico and the mouth of the Orinoco River in Venezuela.
The sweet potato was most likely spread by local people to the Caribbean and South America by 2500 B.C.E.
And the sweet potato was brought to central Polynesia around 700 C.E., possibly by Polynesians who had traveled to South America and back, and spread from there across Polynesia to Hawaii and New Zealand.
Finally the sweet potato became a major player in the world food supply in response to a major crop failure, in Fujian province of China in about 1594.
The sweet potato was also introduced to Okinawa, Japan, in the early 1600s. It became a staple in Japan because they were important in preventing famine when rice harvests were poor.
The sweet potato arrived in Europe during the 15th and 16th centuries as a result of Christopher Columbus travels and colonial antics otherwise known as the Columbian exchange. It is mentioned in Elinor Fettiplace’s Receipt Book, a cookbook compiled in England in 1604.
Tips for cooking pork
Dry meat off with a paper towel before trimming to prevent it from slipping around while cutting. Make a cut at one inch intervals through the fat on the edges of steaks and chops to prevent curling during cooking.
Tips for Checking Doneness with Seared Pork:
When pricked, the juices should run clear or have just a very faint pink tint.
Cut into the meat and check meat to see that it is white in color. When cooked to medium doneness there may be slight traces of pink in the middle.
To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 145°F for medium doneness (160°F to 165°F for well done).
Seared Pork & Sweet Potatoes with Creamy Mustard Sauce: Meat and potatoes, a classic American dinner time staple.
Ingredients
2 medium sweet potatoes
3 oz shallot
1 pkt beef broth concentrate
1 ⁄2 oz whole grain mustard
10 oz pork tenderloin
2 oz sour cream
3 oz baby arugula
kosher salt & ground pepper
olive oil
apple cider vinegar (or white wine vinegar)
Instructions
Make sweet potatoes: Peel sweet potatoes. Slice lengthwise, then cut into 1-inch pieces. Place in a medium saucepan and cover by 1-inch with salted water. Cover and bring to a boil. Simmer sweet potatoes, uncovered, until potatoes are tender, about 13 minutes. Drain, then return to saucepan. Cover to keep warm.
Prep vinaigrette: Halve shallot, then peel and finely chop. In a liquid measuring cup, whisk together 1⁄2 cup water, beef broth concentrate, and mustard.
Marinate shallots: In a medium bowl, whisk together 2 tablespoons oil, 1 tablespoon vinegar, and a pinch each salt and pepper. Stir 2 tablespoons shallots into vinaigrette (save rest for step 5) and set aside to marinate.
Cook pork tenderloin: Pat pork dry. Slice, crosswise, into 1⁄2-inch thick medallions (about 6). Season all over with 1⁄2 teaspoon salt and several grinds of pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add pork and cook until well browned and slightly pink in the center, 2–3 minutes per side. Transfer to a plate and cover to keep warm.
Make sauce: Add remaining shallots and 1 teaspoon oil to skillet and cook until shallots are softened and browned, about 1 minute. Stir broth mixture, then add to skillet. Bring to a simmer, then cook until thickened and reduced to about 1⁄4 cup, 3–4 minutes. Remove from heat and stir in half of the sour cream. Season to taste with salt and pepper.
Finish & serve: Return sweet potatoes to medium heat. Add remaining sour cream and 2 tablespoons oil, then mash with a fork or potato masher until creamy. Season to taste with salt and pepper. Toss arugula with vinaigrette. Serve pork, with sauce spooned over top, alongside salad and mashed sweet potatoes.
Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.
It’s draped over the top of the meatballs and a bed of garlic mashed potatoes, making this a pretty perfect plate.
Swedish meatballs are actually not a Swedish recipe. Sweden has admitted its iconic meatballs actually originate from Turkey.
The country’s official Twitter account tweeted.“Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey in the early 18th century. Let’s stick to the facts!”
In turkey the dish is known as”köfte” minced meat pressed into a ball. Topped with gravy, is a popular dish around the world.
King Charles XII used food as a way to help boost the relationships between the two countries. Please follow me on Instagram and Pinterest.
Sweet & Sour Swedish Meatballs
Yield: 2
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef.
Ingredients
garlic (use 3 large cloves)
6 Yukon gold potatoes
½ cup of panko
12 oz grass-fed ground beef
¼ cup beef broth concentrate
4 table spoons cherry preserves
¼ cup sherry vinegar
1 Tbsp cornstarch
1 can of peas
2 pats salted butter
coarse kosher salt
1 large egg
freshly ground pepper
sugar
neutral oil (such as vegetable)
Instructions
Prep ingredients: finely chop 3 large garlic cloves. Peel potatoes and cut into 1-inch pieces. Bring a medium saucepan of salted water to a boil. Cover and keep warm on low heat.
Prep meatballs: In a medium bowl, combine panko, ⅓ of chopped garlic, 1 large egg, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit 5 minutes for panko to absorb the egg. Add beef and knead or stir to combine. form mixture into 10 equal-sized meatballs.
Make sauce: In a small bowl, add 1½ cups water, beef broth concentrate, cherry preserves, 2 tablespoons of the vinegar, 1½ teaspoons of the cornstarch , 1½ teaspoons sugar and mix.
Make potatoes & peas: Return saucepan of water to a boil. Add potatoes and another ⅓ of the garlic and cook until tender, about 8 minutes. Add peas and cook for one more minute. Reserve 3 tablespoons cooking water, then drain and return potatoes, peas, and garlic to saucepan. Add butter and coarsely mash, adding reserved cooking water to loosen. Season with salt, cover to keep warm.
Brown meatballs: In a medium nonstick skillet, heat 1 tablespoon oil over medium-high Add meatballs and cook turning once or twice, until browned but not cooked through, 6–8 minutes. Remove from heat.
Finish & serve: Stir remaining chopped garlic into skillet and cook over medium-high heat, 1 minute. Add sauce and season lightly with salt and pepper. Simmer, turning the meatballs in the sauce until sauce is glossy and meatballs are cooked through, 6–7 minutes. Spoon meatballs and gravy over mashed potatoes (reheat if necessary) and serve.
