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For the sauce, saute a two or three thinly sliced shallots in olive oil until caramelized in a small sauce pan.  Add 4-5 cloves of chopped garlic, two chopped jalapeno peppers, a couple tablespoons of tomato paste, and a few tablespoons of Garam Masala and cook a few minutes.  De-glaze pan with about a cup of white wine and cook over high heat for a few minutes.  Add a small can of tomatoes (without the juices) and some stock.  Blend and cook unit desired consistency is reached.

For the rice, cook basmati or something similar according to instructions.  Once finished, fold in the juice of 1 Tangelo (or another citrus fruit), most of the rind, and a healthy handful of chopped cilantro.

Season thick cut pork chops liberally with salt, pepper, and Garam Masala and saute over high heat until nicely browned.  Lower heat to medium and baste with butter until they are just cooked through.

To celebrate the inauguration the other night, we did a classic American “meat & potatoes” dinner: thick cut sirloin steaks basted in butter, roasted fingerling potatoes with a ton of rosemary and garlic, and a simple salad.  To add a bit more flavor to the meal, I did an interesting vinaigrette with blood orange and roasted garlic.  In a blender, start by pureeing the juice of one blood orange, a few tablespoons of blood orange vinegar, a small amount of spicy mustard, and the a whole head of roasted garlic.  Drizzle in olive oil while blending and add salt and pepper to taste.  Toss with lettuce, some slivers of blood orange, radish, and avocado.