Christy's pork-centered menu may knock turkey off your table next week PDF Print E-mail
Written by Sentinel-Tribune Staff   
Tuesday, 13 November 2012 10:00
Christy Boggs with her signature sesame-ginger pork tenderloin dinner out of the oven (Photos: Shane Hughes/Sentinel-Tribune)
Christy Boggs, a Bowling Green apartment dweller who favors funky wall art featuring 1940s diner advertising and past Black Swamp Arts Festivals over cookie-cutter granite counter tops, easily extends her creative streak to menu building.
Suggested as a Cook's Corner candidate, she was glad to sign on, but not boxed in by habit.
"A sesame-ginger marinated pork tenderloin that I have recently paired with an Asian-style slaw and spicy sweet potato wedges with sriracha. How does that sound?" she suggested.
It sounded fine.
The only challenge was finding a moment in her busy schedule to cook the wonderful sounding dishes - one of which she dreamed up on her own, with the other two inspired by reliable sources. In the case of the marinated pork tenderloin, that was "Real Simple" magazine.
"They did a great article one summer on grilling with different spices, different rubs. I thought this marinade sounded like it would be great with pork, and it was. So now I make it frequently," Boggs said.
"I've grilled it and broiled it. It's great either way. In winter when it's not convenient to grill, toss it in the broiling pan and it works fine."
Boggs usually marinates the meat overnight to save on prep time the next day. "It takes five minutes to get that marinade made."
The entire dish is so easy, she rates it a 1 on a 1-to-10 scale of difficulty. "The hardest part is chopping the scallions."
She picks up her pork tenderloins at Belleville's Meat Market in downtown BG. "They come in a package with two."
For her dream Cook's Corner meal, Boggs is pairing the pork with spicy sweet potatoes, inspired by Martha Stewart.
"I read a lot of cooking magazines. I'm always trying to eat healthier, so when I see a recipe that sounds like a different way to make a healthy vegetable, then I like to try it.
"I thought spicy sounded more interesting - like for Thanksgiving - than just sweet potatoes."
With cumin, ground ginger, and paprika, these potatoes are made still more distinctive by the addition of Sriracha sauce for dipping.
A chile-based Asian hot sauce that comes in a squeeze bottle, it's red in color "and it has quite a kick. The more you use, the hotter it gets."
The sauce is found in the grocery's ethnic food aisle.
With all the stand-up flavor in both the meat and the potatoes of this meal, Boggs' Asian slaw is a welcome source of texture that echoes some of the same ingredients.
"I knew for the (slaw) dressing I wanted to feature sesame oil and the ginger again. Rice vinegar was an obvious choice because it is an Asian vinegar, and then olive oil to pull it all together."
The result is "like a tangy, sweet, spicy vinaigrette."
Boggs never used sesame oil until she made the marinated pork the first time. "And I must say I fell in love with it. I think it has one of the best flavors I've ever worked with."
The slaw, her own creation, jazzes up cabbage and carrots with ramen, sliced almonds and lime juice, as well.
Most of its ingredients are pre-packaged, "so again this is really easy. The only thing you have to do, prep-wise, is chop your cilantro and throw together the ingredients for the dressing."
"In a perfect world,' Boggs adds, "I would finish off the meal with a generous helping of Three Twins brand Dad's Cardamom Ice Cream. Yum."
Having settled on the perfect menu, "I made it when everybody was in town the last time," including her parents, her brothers Derek, 34, and Dustin, 26, and their wives.
"It was a big hit."
"Both my sisters-in-law cook, so we talk recipes" when the family gets together. "It's great. Both my brothers cook, too."
Her passion for cooking, like her brothers', was "definitely encouraged by our parents. I don't know that our mom was the most adventurous cook, but she would allow us to explore." For example, "every year she would let us pick out a new Christmas cookie recipe to try."
"Some of the recipes we kids found were disasters and some were great and have become family favorites."
Boggs, who is administrative assistant for the Office of Admissions at Bowling Green State University, also is working toward a master's degree in cross-cultural and international education.
Such a busy schedule can't keep her out of the kitchen for long. "I like cooking complicated things, but then I start looking for less complicated ways to make them."
Take the ginger in both the pork and the slaw recipes.
"I use prepared grated ginger out of a tube," which is found with fresh herbs in the produce section. "It tastes exactly the same as fresh."


Sesame-ginger marinated pork tenderloin
1 or 2 pork tenderloins
¼ cup low sodium soy sauce
1 tablespoon grated ginger
1 tablespoon sesame oil
2 scallions, thinly sliced (white parts only)
¼ teaspoon crushed red pepper
* I use prepared grated ginger out of a tube
•  In a 1-gallon freezer bag, combine all marinade ingredients and squeeze together until well combined.
•  Add tenderloin(s) and leave at least 20 minutes or up to overnight.
•  Grill* or broil, turning occasionally, until internal temperature is 150° to 160°F.
•  Remove from heat and allow to rest for several minutes before slicing.
* If grilling, direct heat for 6 to 8 minutes, then indirect heat, covered, for 10 to 12 minutes.

Spicy sweet potatoes
4 medium sweet potatoes, scrubbed well
3 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon hot paprika
1 teaspoon ground ginger
¼ teaspoon cayenne pepper
Coarse salt and freshly ground white pepper
Sriracha Sauce for dipping
• Preheat oven to 400 degrees. Slice sweet potatoes in half lengthwise; slice each half into 3 wedges. Place in a medium bowl, and toss with oil, cumin, paprika, ginger, and cayenne pepper. Season with salt and white pepper.
• Arrange sweet potatoes in a single layer on a foil lined baking sheet (for easier cleanup). Transfer to oven; roast until potatoes are crisp and golden on the bottom, about 15 minutes. Turn, and continue roasting until golden all over, about 15 minutes more.
• Remove from oven; season with salt and pepper. Serve with sriracha for dipping.

Asian Slaw
1 16-oz. bag of slaw
1 5-6 oz. package of shredded carrots
1 pkg of ramen, any flavor
¼ cup sliced almonds
½ cup olive oil
¼ cup seasoned rice vinegar
2 tablespoons sesame oil
1 tablespoon grated ginger
½ cup cilantro (or more to taste), finely chopped
fresh lime juice, to taste, if desired
* Add lime juice, to taste, if the dressing is sweeter than you would like
•  Mix olive oil, rice vinegar, sesame oil, ginger, and lime juice (if desired); set aside.
•  Crumble ramen noodles (discard seasoning); set aside.
•  Combine slaw and carrots; add dressing and cilantro; combine thoroughly.
•  Add noodles and almonds just before serving.

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