I recently first tried this dish in Puerto Vallarta of all places and it was delicious, so tonight I made Pork Piccata at home. It turned out great and is pretty easy to throw together on a week night.
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Burgers with bacon and cheese.. + fries..
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The burger is secondary to the Creamy Lemon Herb Sauce dripping down in the photo. Recipe below.
Creamy Lemon Herb Sauce
★★★★★
Condiments, Rubs and Sauces, Staples, Things I've cooked
Ingredients:
2 cups Mayo Heavy Duty (ideally avocado oil mayo)
1/2 cup Sour Cream
3 garlic cloves minced
1/2 grams Granulated Onion
1 1/2 grams Chives Finely Minced
4 oz Lemon, juice
2 teaspoon Lemon zest
1 tablespoon Soy Sauce
1/2 cup Buttermilk
1/2 oz Nutritional Yeast
Directions:
Mix Ingredients.
Source: https://andrewgruel.substack.com/p/c...mon-herb-sauce
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Lots and lots and lots of birria leftover from my daughter’s birthday feast. Freezing most but what to make so as not to get bored? Birria Ramen. Really tasty. Built on top of the consomè & noodles- birria meat, pickled onions, avocado, red daikon, cabbage, and soft ramen egg plus a little salsa. Delicious.
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After all of the potato stuff, I wanted something a little lighter, so I decided, on a whim, to do a Caribbean jerk pork tenderloin. Now, I've tried doing jerk-seasoned stuff in the past but they've never turned out very good, so I decided that I just don't like jerk-seasoned food.
Well, I picked up a bottle of Lawry's Caribbean Jerk marinade at the store and got a pork tenderloin going in it. I only had an hour for it, but I'd see how it goes.
Here's the coals getting ready.
As with all pork tenderloins, I need that crust. (I was mindful to keep an eye on it as the marinade does have some sugar in it.)
Once the crust was where I wanted it, I moved it over to the indirect side, tossed in a chunk of pecan, and let it go until it hit 140 F internal.
I usually use cherry on pork, but I was out, and I have to say the pecan did a good job.
Served it up with some HEB coleslaw.
I have no idea where I went so wrong in my previous jerk attempts, but this was delicious. Allspice, cinnamon, sweetness, and some heat. Really, really good! I will need to revisit making my own rub/sauce!
And next time, I will let it marinate for several hours so the flavor can deepen.Comment
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jfmorris This wasn't spicy. There is a hint of heat in it....the way I would characterize it is extremely well-balanced.
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“French Bread” pizzas. Sausage and mushroom.
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Santamarina Absolutely. I know exactly what you are talking about. Those Stouffers French Bread Pepperoni pizzas were a lunchtime staple for me growing up.
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Santamarina and Michael_in_TX If we flip back far enough, I think I posted another FBP cook where I actually cut the pepperoni slices into quarters.
Last edited by SheilaAnn; January 25, 2025, 12:58 PM.
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When the family all voted for “I don’t care” for dinner I chose carne asada tacos!
Dry brined flap meat while I made pico (actually I cheated and just dropped all the ingredients in the blender and hit pulse a few times…I was tired after work today).
We don’t have a burn ban at the moment, but with all the fires we’ve had in SoCal recently - including one that popped up last night about 4 miles from my house; put out quickly - I didn’t want to fire up the charcoal grill. Griddle to the rescue.
After marinading for a bit in a blend of citrus juices and herbs I chopped it and mixed again in the marinade.
Got my griddle piping hot. Cooked some organic rosarita refried beans in a little bit of lard. If you still aren’t doing refried beans on your griddle this is another reminder to do it - doesn’t matter if you make them from scratch, buy them from a local Mexican market, or just pop a can of whatever…they’ll be better griddled!
Carne went down and cooked quick.
Looked great. Smelled great. Tasted great.
Went easy on myself and just did flour tortillas.
Everyone was joyfully satisfied, AND I’ve still got a good amount left for a delicious breakfast burrito tomorrow!Comment
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Michael_in_TX The taste was good, but the texture was off. Doesnt have that pico bite. It’s more of a salsa cruda…and when your brain expects salsa it’s just right! 🤣😎 -
surfdog It’s just like when we go out to eat and my wife says, “I don’t care where we go…as long as it’s not any of the 10 places you just suggested.” 🤦♂️🤣🤷♂️
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Smoked Maple Bacon 🥓
Cured pork belly for 5 days with a combination of kosher salt, black pepper, brown sugar, maple syrup and curing salt. Smoked at 250°F until reaching 150°F internal temperature. Homemade bacon is on another level! 🥓
Check out Jabin Postal of Postal Barbecue, Maple Bacon Recipe https://youtu.be/sQEvCEZqmBcAttached FilesComment
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That looks fantastic. I miss Jabin Postal. He had some really good and unique recipes and his videos, given his background in photography, always had high production values. He just abruptly stopped a year ago. I think he burnt himself out. -
Michael_in_TX Thank you much! Yes Jabin’s stuff is high quality and definitely well put together. He told me his focus would be for SNS Grills since he works for them now. I’m sure he’ll get back to it eventually regarding “Postal Barbecue”. You can still see videos he puts out for them on the SNS Grills YouTube channel.
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Two different recipes that showed up in my facebook feed: Garlic Crusted Chicken with Creamy Garlic Sauce and Country French Garlic Soup. Both are very good but next time I'll probably roast the garlic used in the cream sauce to attenuate the flavor plus I'll cut the salt in half. The cream sauce was pretty salty - I might have grabbed salted butter by mistake. I like garlic but as I get older garlic doesn't like me as much. The sauce was strong by itself but was good on the chicken. The soup is excellent.
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Made and ate Congee for the first time tonight. Now I understand what the brouhaha with Goldilocks and those bears was about. This one has pork, shrimp, garlic, and ginger. The recipe is from "The Wok," by Kenji. I was shocked how much me and my kids liked it. Jaco told me that it was better than my pizza, and he obviously meant it because he had seconds. But he didn't have to tell me that my pizza is "Mid." 😂
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The thread about steak and salad inspired me tonight….. bone-in ribeye in the CI. Caesar. I destroyed the anchovies trying to be them out of the jar. 😹 I have got to get better salad plates. Food on blue just looks so bad!
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This was a real steak feast for my grandson and his roomate and my wife. Bought a 2 lb choice cowboy steak and a 2 1/2 lb prime tomahawk from my new local Wild Fork and two prime sirloins from Costco. Cooked on my Argentinian grill. No reverse sear needed. Just slow cooked raised a foot above the coals and then finish off close to the coals. The best was the prime Tomahawk. Choice was a bit chewier, but all were great.Comment
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Bone-in presmoked pork loin..
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You should try it Panhead John .. you might like it.. Like beans in chili..
Thanks hoovarmin Michael_in_TX
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Last Night's Sous Vide Tenderloin Roast with Garlic Herb Great Northern Beans and Mac n Gruyère and Grana Padano Cheese Roasted Cauliflower and Broccoli. White Wine, Garlic and Herbs Provence Pan Sauce from the Juice in the Sous Vide Bag.
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fzxdoc Oh for 3, she’s a regular linguist. My daughter is teaching her Spanish as well. So she will be bilingual. It’s the
cutest thing to hear her version of Spanglish. She corrects me on my Spanish verb conjugation.
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