Granadilla Custard Tart

Passion fruit in America, or granadilla in South Africa.  Either way, what a sinfully delicious fruit.  Since returning from South Africa, I can't stop thinking about all the delicious food and the amazing restaurants in Johannesburg and Cape Town.  This tart is my own creation, with a little bit of this and a little bit of that.  It has the consistency of Gramadoelas' creme caramel in Jo'burg, and its name is more an homage to the delicious treats at the Queen of Tarts in Cape Town's Observatory.

In Virginia, it's too early in the summer to buy fresh passion fruit.  But lucky for me, Whole Foods sells granadilla juice, imported from South Africa.  For the coming months of warm weather, this is a perfect chilled treat.  (It's pretty easy to make, too.)

Let me take this opportunity to introduce you to a South African political post-punk band made famous in Jameson's, a bar in the Johannesburg CBD.  From a live album recorded at Jameson's (and available for purchase at the African Music Store), here's the Cherry-Faced Lurchers' "Do the Lurch."

Ingredients:

--1 c. crushed honey graham crackers

--2 tbsp. unsalted butter

--1 tbsp. fresh lemon juice

--3 tbsp. light brown sugar

--14 oz. sweetened condensed milk

--4 large egg yolks

--1 tsp. vanilla extract

--1/2 c. + 2 tbsp. granadilla juice

--1-2 tbsp. turbinado sugar

Preheat oven to 350 degrees F.

In a food processor, combine the graham crackers, butter, lemon juice, and brown sugar.  Pulse until the mixture starts to pull on the sides.  Place in a 9" pie dish and push along bottom and sides until you've created a graham crust.  Bake for 7-9 minutes at 350 degrees F (don't let the crust start to brown!).  Remove and allow to cool.  Leave the oven heated to 350.

In a medium-sized bowl, whisk together the sweetened condensed milk, egg yolks, vanilla, and granadilla juice until combined.  Pour over graham crust and bake for 15 minutes.  Remove from oven and sprinkle turbinado sugar on top.  Allow to cool, cover, and refrigerate for at least 4 hours before serving.  

Cuban Burrito Bowl

While doing research at Indiana University's Lilly Library in Bloomington, I had a delicious lunch at Laughing Planet Cafe.  I was delighted to see a Cuban Burrito on the menu and promptly ordered it in a bowl.  When I returned to Virginia, I decided to make my own version.

The Laughing Planet Cafe uses pulled pork in their burrito bowl, but I decided to take advantage of the pork loins at Charlottesville's recently opened Trader Joe's (finally).  I glazed it with a paprika and curry powder blend.  Combined with a kiwi and mango fruit salsa, along with roasted plantains and sweet potatoes, this burrito bowl was a huge hit.

The song choice is going to be an obvious one, I'm warning you.  Here's the Flying Burrito Bros.' "Hot Burrito #1"(I know you'll love Gram Parsons).

Ingredients:
--1 boneless, center-cut pork loin
--1 tbsp. olive oil
--1 tbsp. paprika
--1 tbsp. curry powder
--1/2 tsp. salt
--1 ripe mango, chopped
--3 ripe kiwis, chopped
--1/2 a small jalapeno, chopped very finely
--1 c. cooked black beans (you can use canned)
--2 very ripe plantains, sliced
--2 sweet potatoes, skinned and chopped
--2 c. brown rice, cooked
--1/2 c. sour cream (for topping)

In a cast iron pan, heat olive oil over medium heat.  Rub the pork loin in the paprika and curry powder.  Over medium heat, sear each side of the pork loin until a bit browned (about 4-5 minutes each side).  Transfer to oven at 375 degrees F and roast for 35 minutes, or until a thermometer reads 145 degrees F.  Remove from oven and cover with foil.  Leave the oven on for the plantains and sweet potatoes, and allow the pork to sit for 10 minutes, covered with foil, before slicing.

After 10 minutes, slice and chop the pork for the burrito bowl.

On a parchment-line baking sheet, roast the sliced plantains and sweet potatoes at 375 degrees F for approx. 20 minutes, or until soft.  Remove from oven and allow to cool.

Meanwhile, in a small bowl, combine the mango, kiwi, salt, and jalapeno.  Mix and set aside.

Arrange each burrito bowl individually: add rice and sliced/chopped pork loin, then top with black beans, plantains and sweet potatoes, and finally with the fruit salsa and sour cream.  After serving, mix up and eat!