Renaissance Cook Challenge: A Three-Course Meal Inspired by Three Dynamite Ladies

Last night I completed my own entry for the Renaissance Cook Challenge. I had originally planned to base each course of the meal on a cherished piece from my own wardrobe, but then thought hey, why not spread a little love and plug some dynamite style bloggers instead?

The appetizer course was based on this post by Jessica Schroeder of What I Wore. Jessica's style appeals to me because, well... she IS me. She's in her mid-twenties (check), loves vintage clothing (check), believes that personal style should not be wholly governed by trends (check- check), and believes that one need not be uber-wealthy to be uber-classy (check-check-double-check). She suggested I invent "something spicy" based on the outfit pictured. I was happy to oblige, as it's one of my favorite combos of hers.

Roasted Tomato Salsa

Inspired by Jessica Schroeder

Ingredients

1 large tomato, cut in half

2 thick slices of onion

Salt, black pepper, and dried cayenne pepper to taste

1 head garlic

2 Tbsp. olive oil

Juice of 1/2 a lime

1/2 c. cilantro leaves

Splash sherry vinegar

Directions

Heat the oven to 425.

Season the tomato halves and onion slices with salt, pepper, and cayenne. Peel the outer layer of skin from the garlic, leaving the cloves attached to the head. Arrange the tomato, onion, and garlic in a roasting pan and drizzle the olive oil over. Roast 30 minutes.

Remove pan from oven and allow to cool. Transfer the tomato and onion to a food processor or paddle blender. Add the pulp from the garlic cloves, discarding the skin. Add the lime juice, cilantro, and vinegar.

Pulse on medium speed about 3-5 times, or until the salsa has reached its desired chunkiness. Scrape the salsa into a container with a lid, seal tightly, and chill. I made mine a day in advance so that the flavors would have plenty of time to get to know one another, but a couple hours' chilling time would suffice. Serves 6-8 as an appetizer.

My entree took its color cues from this "costume of the day" posted by Kelly Framel, aka The Glamourai. When she's not working her day job as a stylist, Kelly breathes new life into vintage jewelry, which you can find for sale at Shrimpton Couture and The Glamporium. She did not have any special requests as far as what dish I made in honor of her, so I picked an outfit I loved and carried on with the Southwest-ish culinary theme.

Pork Loin Spirals With Corn and Black Beans

Inspired by Kelly Framel

Ingredients

1 c. black beans, cooked

1 c. corn, fresh shucked or thawed frozen

1/4 c. olive oil, plus extra to baste

2 Tbsp. sherry vinegar, plus extra to de-glaze

1 Tbsp. cumin

1 tsp. dijon mustard

1/4 tsp. salt, plus extra to season the meat

1/4 tsp. pepper, plus extra to season the meat

6 large garlic cloves, minced

Zest of 2 lemons, grated or minced

Juice of 1/2 lemon

4 inches fresh ginger, grated

2 pork tenderloin fillets, weighing about 1 1/4 lbs each

1/2 c. Manchego cheese, diced small

Directions

Mix all ingredients except the pork loin and Manchego in a container with a lid. Store in the fridge to marinate for 8-48 hours, stirring periodically.

Around the same time you assemble the filling, cut into each pork loin lengthwise. Stop at least 1/4" short of cutting it in half. Make another incision from the center moving outward. Again, do not cut all the way through. Unfold. Each loin should now be about 4 times its original width.

Spread the meat on a hearty surface that can take a good pounding. Cover it in plastic wrap and bang it with a mallet until it's good and flat. Season with salt and pepper. Store in the fridge until ready to cook.

Heat the oven to 400.

Saute the marinated filling over medium heat until the garlic grows soft and flavors the other components. Deglaze with additional sherry vinegar if necessary. This will take about 5-7 minutes, but if you were a chickenless cook, you would taste as you go ;)

Spread the pork flat in an oiled baking pan. Allow the filling to cool a few minutes, then divide it evenly between the two fillets and spread it over, leaving a border of 3/4" to 1". Sprinkle on the cheese. Roll the loins up lengthwise and secure with 6 or more pieces of kitchen twine each. Baste each loin with a bit of olive oil. Roast about 1 hour. Remove the twine and cut into rounds from top to bottom. Serves 6-8.

Dessert was inspired by this frock posted by Fleur de Guerre of Diary of a Vintage Girl. She, like Kelly, gave me free reign to choose from her oodles of fabulous photos. I imagine this one wouldn't have been her first pick; she's a self-described "part-time pinup girl and full-time Forties enthusiast," and this look is more 50s. But I'm sure she'll approve of the azure after-dinner cocktails I served in her honor.

Blue Hawaiian Pina Coladas

Inspired by Fleur de Guerre

Ingredients (Alcoholic Version)

4 oz. rum

2 oz. blue curacao

6 oz. unsweetened coconut milk

1 c. fresh pineapple chunks

1 1/2 Tbsp. sugar or simple syrup

10 ice cubes

Ingredients (Kid-Friendly Version)

6 oz. whole milk

6 oz. unsweetened coconut milk

1 c. fresh pineapple chunks

2 Tbsp. sugar or simple syrup

A few drops blue food coloring

10 ice cubes

Directions

Place all ingredients in a blender and run on high until smooth. Serves 4 (or 2 double-tall as pictured).

Thanks to everyone who participated in this challenge! If you haven't participated yet and you live on my side of the globe, it's not too late. Your time isn't up until the day is over...

Beat the eggs. Whip the cream. Show no mercy.

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Cake Enthusiast Dave Spencer Takes the Renaissance Cook Challenge

If you have been reading along with me for awhile, you may remember Dave Spencer as one of my Chickenless Cooks of the Week (a feature I have since discontinued, as it seemed to spotlight fantastic accomplishments without inspiring the "real" people who read my blog). Dave has stepped up to my Renaissance Cook Challenge by posting this hilarious podcast, starring his adorable family of superheroes! I could not be more tickled.

Remember, the deadline for this challenge is Tuesday the 26th- less than a week away. So what's YOUR other hobby? Remember to leave a comment or write dontbeawuss@gmail.com so I don't accidentally miss your post.

Beat the eggs. Whip the cream. Show no mercy.

Renaissance Cook Challenge

Don't get me wrong, cooking is the spin on my world. But I do have other hobbies. For instance, I unabashedly bookmark style blogs (yes, those folks who take pictures of what they're wearing every day) and am quite the amateur stylist myself. If I had a walk-in closet, I would easily spend as much time there as in the kitchen. Before my husband and I arranged to spend this June through December clad in our unglamorous farming duds, I was even planning to start another blog called The Chickenless Wardrobe.

Now that you know my other hobby, I want to know yours. In the interest of well-roundedness, I hereby present to you my first Renaissance Cook Challenge!

Step #1

Pick a hobby other than cooking.

Step #2

Invent a dish inspired by said hobby. It can be a direct interpretation (example: frosting a cake to look like a soccer ball), or a loose one (example: arranging a dessert tray with all black-and-white foods).

Step #3

Post the results on your blog if you have one, or send pics to dontbeawuss@gmail.com so I can share them here.

The deadline for the Renaissance Cook Challenge will be Tuesday, January 26th. That gives you two weeks to pick a hobby and make your dish.

Have at it! Please feel free to post any questions you may have in the comments.

Addendum: My sharp-minded Foodbuzz buddy Ryan has brought up an excellent question: Are you allowed to re-post about foods you've already cooked? Sorry guys, but this is The Chickenless Kitchen. The point of my challenges is to expand your culinary horizons. So I'm going to have to be a big jerk and say no to that one. However, you may create a different dish inspired by the same hobby. Thanks for the question, Ryan!

Beat the eggs. Whip the cream. Show no mercy.