Today’s show is all about culinary travel. From a gourmet restaurant in the Galapagos to a traditional pasta dish from Sicily topped with crispy, citrusy bread crumbs to a world class restaurant in Lima, Peru … my guest today is food and travel writer, Carolyn O’Neil. Carolyn and I first met at 1987 when she hired me as her producer for CNN’s weekend show, On the Menu. We’ve been friends for decades, and I love following Carolyn’s foodie adventures as she jets her way around the globe.
Carolyn O’Neil is a registered dietitian nutritionist who lives in Atlanta Georgia but calls the world her home. After 20 years at CNN, where she launched and led the network’s coverage of food, nutrition, and cuisine Carolyn is now a food and travel writer. She contributes to a number of publications including Atlanta Homes & Lifestyles Magazine and Food & Wine Magazine. She has authored two cookbooks, The Dish on Eating Healthy and Being Fabulous AND The Slim Down South Cookbook with Southern Living Magazine. Carolyn also appears on the Food Network as the Lady of the Refrigerator on Alton Brown’s Good Eats: The Return!
“A food tour puts you with likeminded people who are just as excited as you are to discover new tastes and flavors.”
– Carolyn O’Neil, MS, RDN
- Serves: 8
- Serving size: 3-ounces
- Calories: 180
- Fat: 3.6g
- Saturated fat: 1g
- Carbohydrates: 11.5g
- Sodium: 340mg
- Protein: 24.5
- Two 1-pound pork tenderloins
- ¼ cup lite soy sauce
- ½ teaspoon ground ginger
- 5 garlic cloves, minced
- 2 tablespoon brown sugar
- 3 tablespoon honey
- 2 teaspoon dark sesame oil
- Garnish: fresh cilantro
- Remove silver skin from tenderloins, leaving a thin layer of fat. Butterfly pork tenderloins by making a lengthwise cut down center of each tenderloin, cutting to within ¼ inch of other side. (Do not cut all the way through tenderloins.) Lay flat.
- Combine soy sauce, ginger, and garlic in a shallow dish or zip-top plastic freezer bag; add pork, turning to coat. Cover or seal, and chill 3 hours, turning occasionally.
- Preheat grill to 350°F to 400°F (medium-high) heat. Stir together brown sugar, honey, and sesame oil in a small bowl.
- Grill tenderloins, covered with grill lid, 15 minutes or until a meat thermometer inserted into thickest portion registers 145°F, turning occasionally and basting with honey mixture.
- Why Carolyn became interested in culinary travel
- Sights, sounds, and flavors from Carolyn’s travels to Greece and Italy
- The benefits of taking a food tour when you travel
- Why Carolyn suggests “off the radar” locations vs. hot tourist destinations
- How bread crumbs pair well with pasta dishes
- How other countries can teach us to repurpose and eliminate food waste (like uses for the rind of Parmesan cheese!)
- South American food highlights: from Lima, Peru, and the Amaz Restaurant
- How kids’ lives can be changed by exposing them to different foods and cultures
- Carolyn’s experiences with food trends in Vietnam, China, and Korea
- Tips and tricks to remember about culinary travel and getting off the beaten path
- Food trends in the South today which celebrate diversity in agriculture and the fruits and vegetables of the land
- An easy dinner from Carolyn’s latest cookbook: Honey-Grilled Pork Tenderloin with a marinade of soy sauce, ginger, garlic, brown sugar, honey, and dark sesame oil
- Carolyn’s trip to the Galapagos Islands, where chefs are limited because of what grows there and strict importation regulations. Where Carolyn stayed: Pikaia Lodge
- Liz and Carolyn share highlights from their craziest culinary trips. Alligator anyone?
- A random question from the Mason jar: Carolyn shares her favorite inexpensive kitchen gadget, the lemon juicer
My email: [email protected]
Carolyn on Instagram
Carolyn on Facebook
Carolyn on YouTube
Carolyn’s website: The Happy, Healthy Kitchen Blog by Carolyn O’Neil
Where Carolyn stayed in the Galapagos Islands: Pikaia Lodge
Mystery Question: What’s your favorite kitchen gadget and why? Carolyn’s favorite kitchen gadget: Lemon Juicer
Central restaurant in Lima, Peru
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