Mount Pleasant Magazine Nov/Dec 2023

72 | | Sometimes it feels like holiday cooking can get a little stale. Turkey, stuffing, mashed potatoes, green bean casserole… the same old holiday dishes we all know and love, but have tried a million times. To help shake things up this holiday season, I reached out to some of my favorite local chefs for some not-sotraditional recipes that you’ll want to cook for your next festive family gathering. Raul Sanchez is the executive chef and owner of Maya Del Sol Kitchen, and his recipe is a Mexican holiday classic: LOMO ALMENDRADO (Almond Stuffed Pork Loin with Mango Sauce) Serves 6-8 people INGREDIENTS: • 1 large or 2 small mangoes • 3 cayenne peppers or a half teaspoon of cayenne powder • *Optional* 1 guajillo pepper or you may substitute ancho peppers *Not required* • 1 garlic clove • Salt to taste • 1 tablespoon of oil • 2 small pork tenderloins around 1.5 lbs each • 1/2 cup toasted almonds • 1/2 cup of golden or regular raisins • 1/2 teaspoon salt • 1 teaspoon black pepper • 1 teaspoon sugar PREPARATION: • Peel Mango/Mangoes • Remove fruit from pit • Put in saucepan and cover with water • Boil for 10 minutes • Once mangoes are cooked, add mangoes and boiled water to blender with peppers and garlic clove • Blend for 4 minutes • While sauce is blending, heat the oil in a saucepan and add sauce to hot oil • Bring to boil and salt to taste • If sauce is not as sweet as you would like, add a teaspoon of sugar • Set aside • With a knife, poke thumb-size holes halfway through tenderloin • Stuff each hole alternating raisins and almonds (you can never overstuff) set aside once done • In a small bowl, mix peppers, sugar, salt and black pepper • Cover tenderloin with all seasoning • Preheat oven to 500 degrees F • Bake for 10 minutes at 500 and then drop temp to 350, bake for 10 minutes • After the 10 minutes, take out of oven, cover with foil and let rest • Serve with rice or mashed potatoes and vegetable of choice ----------------------------------------------------------------------- Marcie Rosenberg is the owner/chef of Dining In Inc, Charleston’s premier kosher catering company, and this is her recipe for mouthwatering potato latkes: POTATO LATKES INGREDIENTS: • 2 pounds russet potatoes • 3/4-pound yellow onions • 4 eggs • 3/4 cup of matzo meal • 1 1/2 teaspoon salt • 3/4 teaspoon pepper • Oil for frying PREPARATION: • Peel the potatoes and onions • In a food processor, using the “S” blade, put all the onions and half of the potatoes and puree with the eggs. (Divide in batches depending on size of processor) • Once pureed, grate the rest of the potatoes and mix into the pureed mixture • Add the matzo, salt and pepper. • Add about 1” of oil to a frying plan and make a small test latke to check seasoning levels, adjusting as needed • Using a large spoon, place potato latke mixture into hot oil, then cook until golden brown on each side • Hold in warm oven on a sheet tray until ready to serve BY SHERRY WHITING Holiday Recipes Not-so-traditional Dishes