LanceHughes
Posts: 4737
Joined: 2/12/2004 Status: offline
|
quote:
ORIGINAL: Chrisincuffs Lance, reading your posts are like smoking pot, whenever I finish I wanna go make something to eat! ::: SIGH :::: And here, I thought you wanted me for my mind..... er, body, er.... flogging arm. Okay, okay.... you forced me to tell what I made for dinner.... 1-3/4 pound pork loin - with way too much marinade/flavorings. You know the kind I mean. Packaged in what seems to be 1/4" thick plastic wrap. LOL! Kidding aside, the REDUCED meat dept. is your friend... I call it "Soon-to-be-dead-meat" Oh, wait.... that's an entirely different string. LOL! Anyway, this cost me $3.50 wow! But with all that marinade and stuff, probably just over a pound. First step (after fighting 1/4" plastic wrap) rinse VERY well. Strip off "silver skin." Pre-heated 350 oven for 40 minutes in a shallow baking dish - y'know Pyrex 9 x 13. Wait at least 5 minutes, slice on diagonal.... Do NOT be shocked at pinkish color. American pork is disease free and can be served medium rare (just like tuna.) Okay, while that was cooking - fresh asparagras, blanched and ice-shocked. Sauces? You get from SpiceGuy2009 his Brandied Apple Dessert Sauce..... Heavy cream, heated in small sauce pan..... add apple sauce and then "his" curry powder (to taste.) Spice Guy's website: www.fbtef.com Tip: Cook carrot slices for salad in asparagrass water till al'dente. Cheat: favorite store-bought salad dressing on asparagrass. Cheat: Store-bought angelfood cake. Menu: Green salad with fresh carrot and olives with squeeze of fresh lemon Sliced pork Loin with cream, apple and curry sauce. Asparagrass with Balsamic Vinegarette dressing. Angelfood cake with hand-cut fresh fruit salad. Is that healthy or what?
< Message edited by LanceHughes -- 8/3/2010 9:58:20 PM >
_____________________________
"Train 'em the right way - my way." Lance Hughes "Advice is what we ask for when we already know the answer, but wish we didn't." Erica Jong 10 fluffy points 50 nz points Member: VAA's posse
|