I bought a 5lb pork loin for dinner tomorrow.

Give me something to do with it. I've only ever cooked those small ones that are bagged and already seasoned.
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Been down with the flu, have other meals to post from just before. So am behind.

Anyhow, last night baked Mac n' Cheese with crunchy topping, bought some spiral ham slices, steamed veggies. The SO got the bigger broccoli heads.
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Rotisserie on the grill if you can...
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Didn't have a recipe so some stuff is eyeballed.

Meat/Vegetable filling:
1 cup raw shrimp cut into small pieces.
1 cup crab meat (I used imitation because that's what I had)
1/2 cup chopped mushrooms
1/2 cup frozen chopped spinach thawed and squeeze the juice out
1/2 cup diced zucchini
1 small onion diced
2 cloves garlic minced

Add garlic/onions/mushrooms to a pan with a little olive oil and saute then add spinach. Transfer to a bowl and add the meat and zucchini.

Sauce:
2 tbsp butter
1 tbsp flour
1 cup 2% milk
1/3 cup parmesan cheese

Melt butter, add flour let it cook till it starts to darken, add milk stirring constantly. Once milk thickens and starts to boil remove from heat and stir in cheese. Set aside.

Cheese Layer:
16oz container part skim ricotta
1/4 cup Italian cheese blend cheese
Italian seasoning (this I eyeballed, maybe a tsp or so)
1 egg

Mix all together.

Assembly:
Put some sauce on the bottom of the pan.
Noodles
Add Meat / Vegetable mixture
More noodles
Spread the ricotta
More Noodles
Pour on the remaining sauce
Top with mozzarella cheese

Bake at 350 for 25 minutes
Broil on high the last 5 minutes

I felt like the meat vegetable layer didn't hold together as well as I would have liked. I think if I try it again I'll make a bit more of the sauce and mix it with all that stuff to try and make it stick together better.
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Rub it with a heavy wet mix PASTE of maple syrup, dijon mustard, minced garlic and onions, salt and pepper and then at the end add Italian breadcrumbs to make the wet paste rub.

Add some extra dijon mustard directly onto the pork so it sticks when adding the rub

It will make a great coating in the oven
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cook to 175 internal
Will turn out perfect like this one I cooked
take it out of the bag and put it in a large freezer bag... add 1 cup of mustard marinate overnite then cook to 175 any higher and it will be dry


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My SuperBowl drumettes. ( Supermarket was out of wings).

Left: Teriyaki with Sesame Seeds
Right: Indian Curry-Mango Chutney

Curry Dip and Indian Raita

Next time I make Raita I will chop up cucumber more. This was my first time and this recipe called for it like this.

Recipes were from Everyday with Rachel Ray. Tho' I had to make the Teriyaki from scratch instead of from a jar as she recommends due to Soy Sauce containing wheat.
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I really really love me some good pork loin. My golf course makes the best pork loin for Thanksgiving every year.
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Chicken Piccata, Brown Rice cooked in Chicken Broth diced veggies, Asparagus and homemade salad using up leftover green and red cabbage, kale, lettuce with pumpkin seeds, dried cranberries and creamy Lemon Poppy Seed dressing.

Last pic I posted of my Chicken Piccata had pasta as a side. It's in this thread somewhere.
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That was a really good loin... It was the first I cooked on the smoker and I was really impressed.
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Thought it was dog food Freighters :-)
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Everybody is throwing out some good dishes lately. Everything is looking great especially that chicken piccata and seafood lasagna.

Maybe FMB will drop something soon :-)
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I tried to summon him with a food thread
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Ways we can lure him in, I know him pretty well.

1. Try to make a debate as to why Victorinox knives are shitty compared to WolfgangPuck

2. Ask him if goldfishes are a good binding agent for hamburgers

3. Convince him that CI is garbage compared to Home Essentials (lol what?)

4. Tell him Holland House white wine is better than any bottle of wine to cook with.

5. Let him know that Inmem once sous vide SPAM and it was better than fucking pork belly.


#5 should really ruffle up some feathers
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Let's start all 5 as threads....just to be sure
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