Recipe @ Link Above
Keeping fresh, delicious winter produce for a nice change of pace in the summer months is easy as 1-2-3. In this case, Turnips. Turnips are high in fiber, riboflavin, and other nutrients like vitamins C, E, B6, folic, and pantothenic acids, as well as copper. Indeed they are a starchy food, as they are a ground root, but contain less than 1/3 the calories as an equal amount of potatoes. They are also a great source of potassium, thiamin, magnesium, and niacin. So, how do you keep a mess of fresh, tasty Turnip roots until next years winter garden begins putting them on the table? Continue reading
Oh well, with the temperature outside still @ 87 degrees Fahrenheit at 5 o’clock in the evening in mid October…I guess one out of two ain’t bad.
I actually started this post back in October, ( just before as some of you may remember my computer crashed ) and saved the draft with just this one searing of the meat photo.
That really burns my Veloute…But, The show must go on!!!
So, I have no further imagery of this delectable dish on the current computer, however, I did thankfully add the beginning stage photo before hitting “Save Draft”..And, quite frankly I felt the need to make a quick post tonight, so, thank God for “Small Miracles”. They usually are the best blessings of all, though I sadly over-look, or forget them all too often and just as quick.
So anyway. As memory serves, I seared these chubby chops slowly in a garlic/rosemary infused extra virgin olive oil, (after lightly dusting them with a mixture of 2 parts all-purpose flour, 1 part Italian bread crumbs, and 1 part instant mashed potatoes ).
I know it seems all I cook is pork, as it has been two months since I started this post, but, believe me…I cooked a chicken or two since then. Also a few Rib-Eye Steaks, but to be honest I probably lived mostly from breakfast food (My Favorite) or pastrami and rye, or some Reuben, or Reuben Burger combinations, my second favorite by the way, (one day maybe I’ll disclose my personal recipe for the best Reuben Cole Slaw this side of Moscow)…But, NOT TODAY!!!
Oh man…I need a photo image here…I’m JONESING for my lost photos of this meal!!!
But, since a picture speaks a 1000 words, there’s really no reason for me to drag this out all night trying to – with a mere 120 characters…So, I’ll borrow someone Else’s picture to show you what I felt like my dish turned out to look and taste like..Yeah, that’s the ticket…
Lot’s of work this life. Especially when one chooses work over life.
When we follow what others choose, it’s because we haven’t made a choice.
How tiring life is when we are following someone else’s dream and not our own.
Where are you headed ? Where do you want to be? From experience, I suggest being there now…and not make it a destination to meet…
Live your dream. Plant both feet.
Life is short…live it now.
Are you a musician at heart? Sing. Are you a Chef? Cook.
Are you a human being?
Humans are…they don’t wait to be…
Go,.. Be now. Be at peace,..Cause work unto the Lord…
Is not a 4 letter word…
And be at peace.
Just after posting my last, (Apparently Controversial) Post…My computer informed me that it had a bug, and was taking a dive…It did, and now two days later, and the third computer for this year, I am posting an entirely different type of “Pork Spending” Roast.
Needles to say, as I discovered my computer was dieing just as I was preparing this one, I was not feeling all that high on the hog. So, with no immediate consoling thoughts of getting back online anytime soon, I didn’t bother to take any finished product photos of the meal.
As far as a long, descriptive recipe or how to instructions, there is probably not a lot I can tell you that the photo doesn’t already show. And as for how good it looked, and tasted when I took it out of the oven, I guess you’ll just have to trust me when I say, it was no pig in a poke. In fact, we thoroughly enjoyed it, despite weighty thoughts of a roasted computer. It actually took my mind off of my loss, at least as long as I was rooting around cooking, and eating the dish. As I said the photo pretty much speaks for itself, though for the sake of a new blog entry, I will try unearthing, and walking you through the meat and potatoes of porky’s preparation. And, please forgive me if I tend to grunt a little, as I am working with a much slower computer than I had two days ago. But, thankfully, you didn’t have to listen to all my squealing prior to getting this pig of a computer out of the pin, and back online.
And, of course, that’s when this little Piggy went Wee Wee Wee….
All The Way Home ->
I know. Disgusting, right?
So, Obviously, as pictured, I didn’t hog tie this one with any Kitchen Twine. Nor did I sear it. I just took my frustrations about my computer out on the roast by running it through with my, Gordon Ramsay pig sticker ( just kidding, I couldn’t even afford one of his cheap K-Mart knives if I wanted to after buying the new computer)…And sandwiched four sliced open cloves of garlic between two celery sticks, and slipped them through the hole.
I then threaded a few stems of fresh rosemary through the bore as well. Next I greased the pig in Olive Oil, perched it on a platform of carrots, celery, and onions, showered it with cracked black pepper, kosher salt, smoked paprika, and onion powder, and tucked it all in with chunks of white potatoes, and onions. After it was in, roasting at325 Fahrenheit for 45 minutes or so, I sliced up a scallion, sprinkled it over the top, squeezed the juice of half a lime onto it, and put it back into the oven for 10 minutes more.
I’ll admit, I am a little porked at myself for not taking any “After” photos…but, I guess you’ll have to use your imagination as how it turned out, and how delicious it was…Or, you could cook yourself one.
Well, that’s my pork spending, pig sticking, rump roasted pig-tale, and I’m sticking to it…
Oh, I might add, and admit, I did go to K-Mart to check out, hotdog, Gordo Rambo’s new line of cookware…And though I salute his affordably priced marketing savvy, in this piggish economy, to be frank, it all looked like a bunch of Stainless Steel electro-plated Easy Bake Oven stuff to me. Well, guess I’ve grunted about enough for one post…
I started this one by searing both sides of the “Monster” sized leg quarters I found bagged at the market last week. They must be feeding these guys way too many steroids ( not that any amount is less than too many) as one leg alone was as big as
Foghorn Leghorn,spread eagle on a family vacation beach trip. I'm talking Serious Super Chickens !!! But,though,
He, already basking in the saliferous, nebula of sun, and sea salt, was none the reluctant. By now the cracked black pepper, thyme, and cilantro rub-down went un-squawked. I slowly pulled the skin above his thigh, and stuck a chubby clove of garlic between the fleshy fold. Instantly, Foghorns breathing winged rapid. His succulent pores opened, and closed, as his gasping vesicles sucked savory, zephyrous, Vidalia … SNAP OUT OF IT Cindy…this is Foghorn Leghorn I’m talking about, NOT Gordon Ramsay!!!!!
So there I was…
Just me ,.. a stainless steel stew pan, and foghorn leghorn…I seared him, speared him, and stuck him in a 350 degree Fahrenheit oven…And Voila … ( Incidentally, Any Pan Straight From the Stove Top Is Safe to Penetrate the Oven up to 350 degrees Fahrenheit, though I don’t recommend Teflon Coated Pans) 30 minutes later I slathered him in a honey, thyme baste, and laid him back into the oven, 15 minutes before I ate him like a starving pigmy from New Guinea-chickenville. The whole thing lasted about an hour.