ALEJANDRA RAMOS of The Great American Recipe on PBS

ALL PHOTOS COURTESY OF PBS

By April Neale

Childhood experiences matter. Ask Alejandra Ramos, host of “ The Great American Recipe,” now in season three on PBS. Ramos attended her parents’ outings to New York City restaurants as a child. Her love of flavors and adventurous spirit was fueled by one riotously funny and recipe-packed Dom DeLuise cookbook-meets-memoir and PBS TV shows like “Julia Child” that inspired her to try the recipes on her own. 

This propelled Ramos to study cooking, highlighting her passion for food and presentation that eventually landed her on television, with a career that showcases her biggest assets: artistry and curiosity. “I learned how to cook because I love to eat; it is such a simple thing. I loved going out to dinner with my parents and would like to feast on everything, and I was willing to try just about anything,” she said. “If there were specific dishes I wanted to try, taste, or have again, I made it myself; then I could have it at any time.”

To know this about Ramos’s formative years is to grasp the genius behind the PBS series “The Great American Recipe,” where chefs armed with heirloom recipes and home-honed culinary skills are brought in from every corner of the country to compete in this “bake-off” style reality show. Every episode of the eight-part competition celebrates the same plucky spirit that drove Ramos from childhood into a love of food and cooking, and the multiculturalism and melting pot of culinary influences that is America. Hosted by Ramos, and judged by past Flavor featured chef Tiffany Derry, Tim Hollingsworth, and Francis Lam, the series features home cooks hoping to win the national search for “The Great American Recipe.”

As with Boise, home to the largest Basque community outside of the Iberian Peninsula, and new transplants pouring in from every state and dozens of nations, the series highlights how we come from all over the world, then ping-pong around the country, bringing along old recipes and collecting new recipes like souvenirs until what arises is a blending of influences that is uniquely American. “One of the things that sets our show apart is that we acknowledge the layers that go into our individual food stories,” Ramos said. “People may dismiss the concept of American cuisine. That’s the whole point of our show the United States is a country of immigrants, a culture that is, in many ways, an amalgamation, and the food is very much that, too. And it’s redefining the idea of what American food is.”

At the end of each round, it will come down to judges Tiffany Derry, Chef Tim Hollingsworth and Food Writer Francis Lam with Alejandra Ramos.

The show features the backstories of their contestants; several have been from Idaho, including local chefs Nikki Tomaino Allemand and Maria Givens. “We want to know something that describes where you live now—wherever that may be, and however you ended up there. A recipe that somebody you love taught you, a recipe passed down through generations. We want to know a recipe you discovered wherever you are. Each of these recipes is how we learn about how you fell in love with your spouse or met your best friend. That’s how we learn about your parents, heritage, and culture,” Ramos said. “It’s not just that we want to taste your dish and judge it on how well the steak is cooked or how well the sauce is, but that story is also an ingredient and just as important in our judging.”

ORANGE, GARLIC & PAPRIKA RUBBED BONELESS PORK LOIN

I love the combination of fragrant orange smoked Spanish paprika. This simple pork loin recipe can be prepped in advance and then roasted just before serving. It’s perfect for busy weeknights as it’s ready in less than an hour, but is also elegant enough to serve when entertaining. Save the leftovers for delicious pork loin sandwiches! (Serves 8 - 10)

Ingredients

• 2 medium navel oranges, cut into quarters (do not peel)

• 1/2 cup orange juice

• 1/3 cup vegetable oil

• 1/3 cup sweet smoked spanish paprika

• 1 teaspoon cayenne pepper (optional)

• 1/3 cup peeled garlic cloves (about 12 - 14 cloves)

• 3/4 cup kosher salt

• 1 5-7 pound center cut pork loin

Directions

In a large blender or food processor, combine cut oranges (including peel and pith), orange juice, oil, paprika, cayenne, garlic, and salt. Puree into a smooth and thick paste.

Rub paste generously all over the pork loin and place in a baking pan (if loin is too large, cut in half and use two pans). Cover with plastic and refrigerate for at least 8 hours, and up to 48.

When ready to cook, remove from refrigerator and wipe to remove excess paste. Leave on counter one hour to allow to warm up slightly (this will help the pork cook evenly).

Preheat oven to 450 degrees. Place in oven, uncovered, for 10 minutes, then lower heat to 300 degrees and cook an additional 45 minutes to one hour, until a thermometer inserted in the center of the loin reads 145 degrees. Let rest at least 15 minutes before slicing.

Dark Chocolate Arroz Con Leche

Every meal needs a sweet ending, and this is one of my absolute favorites for Fall. This dark chocolate version of arroz con leche gets an extra level of richness from a mix of bittersweet chocolate, cocoa, and brewed coffee. Serve it slightly warmed with a dollop of whipped cream on top for a unfussy dessert that’s perfect for cozy autumn nights. (Serves 6-8)

Ingredients

• 1 cup long-grain white rice

• 3 tablespoons unsweetened cocoa powder

• 1 teaspoon kosher salt

• 2 cups brewed coffee

• 2 cups water

• 1 large egg

• 2 1/2 cups whole milk

• 1 1/2 cups heavy cream

• 3/4 granulated white sugar

• 2 cups bittersweet chocolate chips, divided

• 1 tablespoon vanilla extract

Directions

Combine rice, cocoa powder, salt, coffee, and water in a large heavy-bottomed pot. Bring to a boil, then lower heat and let simmer for 10 minutes or until water has mostly evaporated.

In a separate bowl, whisk together egg, milk, cream, and sugar. Pour into rice, and stir until combined. Add 1 cup of chocolate chips and stir in. Let simmer on medium-low about 20 minutes, stirring occasionally just until it starts to thicken. (Note that pudding will continue to thicken as it cools, so err on the side of stopping sooner for the silkiest texture.)

Remove from heat, stir in the remaining chocolate chips. Serve warm or chilled, as desired.