What's for Dinner XXX
- boyzoma May 7, 2010 05:27 PM
Well, we've reached the over 200 mark again. So here is our new thread.
What are you making for your table tonight? Please share your menu's and recipes with us.
got inspired by someone else's hash mention in the previous thread.... diced potatoes into little cubes, diced pancetta (from Lucca's, local Italian deli, so the hunk of pancetta was very "real" - pungent, dry on the outside, a tad gamy - all good things - and not from a package), diced sweet onion, sliced asparagus, sliced radicchio, fresh thyme, garlic grated on microplaner, sauteed all until crunchy, in stages, a sprinkling of sliced green onions, then topped with a poached egg for each with a dash of provencal-type sea salt. pretty danged good.
Tonight I cleaned out the fridge a bit. Made a stir fry.
Chopped some sirloin into strips and then marinated it in soy sauce, ginger, mirin, rice vinegar, sake, and a bit of oil. Fried it up with more ginger, carrot slices, onion, dried and rehydrated shitakes, rice noodles, egg, fish sauce, and the marinade.
Once off the fire, I finished it off with a squeeze of fresh lime juice and some chopped green onions.
I put the whole thing on a bed of crispy roasted kale leaves. I was pretty happy with it.
Well, the pork loin came out just fine, but it was (and is, we have leftovers) one aMAZINGly fatty piece of meat, I can tell you that. My guess is that -- out of the 3.5 lbs. total, at least 1 lb. was pure pork fat. I'm sure some of you are getting really excited right now, you know who you are.... but it was really inedible. I mean, I could've saved all that cut off fat for rendering I guess, but I'm leaving for the summer in 3 days, so -- not happening.
The meat was juicy, and the mustard crust decent. The Savoy was a-ok -- nothing worth writing home about, and the potatoes were smothered with butter.
Oink is right, usually pork loins don't have that much of a fat cap...I guess you got the whole enchilada with it. Kinda odd, if you get one similar to it next time you should definitely trim. It's a shame actually, because you did pay for that fat which should have been trimmed up. At least the meat was juicy, as that's often an issue with pork loin.
Well, wherever you're going for the summer, I hope you'll be able to continue posting. Have a good and safe one!
It wasn't so much of a fat cap, though there was that, too... but fairly large fat veins running through the whole roast, so about a third to a half of each slice was edible, the rest went into the garbage.
Bummer, really -- it was from a local farm that raises their animals humanely, but so far, I've just not been very impressed with the meat quality.
I'll be in Berlin and be sure to post on delicious discoveries.
Chewing up the remains of a New York sub from Frank's Deli along w/ a dill pickle. If any Phoenix Chowhounds read this you MUST go! I have couple of chili cheetos left and then I'm going to eat some leftover Tres Leche cake from Cinco de Mayo. Wow! Big delish dinner but I'm happy!
Upcoming - classic scran at Chateau Harters.
Monkfish wrapped in Parma ham and baked; asparagus, Jersey Royals; white wine/cream sauce.
Red Leicester & celery
Chocolate torte (bought from supermarket patisserie counter)