What did you have for dinner?

Status
Not open for further replies.
#8,952
#8,952
Rack of lamb on the Kamado with blueberry-Shiraz mint reduction and sweet potato rings. It was a good day.
 
#8,953
#8,953
I was adventurous tonight and tried something new (I never try anything new so I really surprised myself). I went to a Mexican restauarant a friend recommended to me and they had goat on the menu. It was phenomenal. That was the first time I've ever had it but it was seasoned really well, didn't taste "gamey" and was really really tender. I'm definately going to be going back.
 
#8,958
#8,958
In a few hours...



First...
anheuser-busch-natural-ice-cans.jpg




Then...
Medium-rare.jpg

potato-au-gratin.jpg

Corn-on-the-Cob.jpg




Lastly...
natural_ice_man1.jpg
 
#8,963
#8,963
ninerplaya57 said:
I can't give you the exact recipe because I don't have one. When I cook I eyeball everything and experiment with things but basically I got a bunch of broccoli rabe and cleaned it and sautéed it with some garlic and a few spices then I took a pork loin and cut some of the excess fat off and then sliced it open so it would roll when I stuffed it. I took a big chunk of sharp provolone cheese and a little bit of mozzarella cheese and I put it in the food processor. I put the broccoli rabe in the pork loin and put the cheese over top. I rolled it back up and tied it. There was excess juice from the broccoli rabe and garlic so I put that in the food processor too to get rid of the chunks of garlic and liquefy it best I could then I put that in the fridge. I wrapped the pork loin up and let it sit in the fridge overnight as well. The next day I took the pork out seasoned it with some salt and pepper and preheated the oven to 425. I put the stuffed pork loin in an aluminum tin and put the excess juice in there as well. Depending on the weight of your pork loin will depend on the cooking time but I cooked mine sometime between an hour and an hour and a half (I don't remember the exact time) but my pork loin was about 10 pounds. After checking it with a meat thermometer I took it out and let it rest for 45 mins before I sliced it and served it. There are tons of videos on YouTube on how to slice the meat so you can stuff it as well as tying it. That was the first time I made it and that's how I learned how to slice and tie it. It turned out great. Hope this helps!
Click to expand...

Trying it tomorrow! We have the pork stuffed and in the fridge. Might be a little overstuffed and turn into really just cooked pork topped with the stuffing once we have it cooked and cut. Interested in how the flavors turn out as I folled your directions but added sun dried tomatoes to it!
 
#8,975
#8,975
Found a simple spaghetti sauce recipe online and tried it out. Made only a couple tweaks and the whole family really liked it.
 
New posts
Status
Not open for further replies.
Advertisement





Back
Top