Chimichurri Cha-Cha-Cha

In some cases, it really IS all about the sauce. This is one of them. The meat, a pork tenderloin skillet-seared on both sides and then finished in a 350-degree oven for 20 minutes, was merely a vehicle for this brightly flavored sauce with South American origins. It marries equally well with skirt steak or grilled chicken. If fact, I can hardly imagine a savory mainstay that wouldn't be elevated by a dollop of Chimichurri...

1 cup fresh cilantro

1/2 cup fesh Italian parsley

1/2 cup olive oil

1/4 cup lime juice

4 large garlic cloves

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1 teaspoon salt

Blend all ingredients in a food processor until herbs are finely chopped. Don't let a drop go to waste!

Sweet-n-Sour Sauce

I've been asked for this recipe (ancient Chinese secret) so many dozen times, I'm embarrassed to reveal how simple and pedestrian it really is...

Ingredients
1/2 cup packed brown sugar
1 tbsp cornstarch
1/3 cup rice vinegar (red wine vinegar works as well)
1/3 cup unsweetened pineapple juice
1/4 cup finely chopped green pepper
1 tbsp soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger

Directions
Mix all ingredients together in a bowl. Pour over your favorite cooked stir-fry ingredients (for the kids I usually use chicken, bok choy or broccoli, red and yellow bell peppers, thinly sliced carrots, and water chestnuts) over medium high heat and stir until thickened and bubbly.