Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
The primary goal of this site is to provide mature, meaningful discussion about the Vancouver Canucks. However, we all need a break some time so this forum is basically for anything off-topic, off the wall, or to just get something off your chest! This forum is named after poster Creeper, who passed away in July of 2011 and was a long time member of the Canucks message board community.
Benjo wrote:Anyone know a solid olive tapinade recipe?
I use sun dried black olives, garlic, anchovies, capers and olive oil. Put all in a food processor and spin.
If you use your fingers or a knife steel to poke a hole down the length of a pork tenderloin and stuff it with tapanade. Season the outside of the loin with rosemary and place on a sheet of lightly oiled foil. Wrap tight and then put in a hot, dry pan. Let it sit in the pan and the loin will brown. Rotate the loin in the pan so it browns evenly and then finish in a 400F oven. Cook to medium rare (130F) and let rest. the temp will climb to around 135F while resting.
Pork is fine slightly pink. Trichinosis dies at just below 130F so taking it to 135F is perfect.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
Fak that sounds good. And I thought I was "fine dining" on roast potatoes, green beans and grilled pork chops ("organic" from Paradise Valley). Then again, it may have been one of the best pork chops I've ever eaten. I failed on the green beans though.
What cut of meat did you use? and unless you had some trimming, you'll have a tough time with gravy.
Get yourself some beef bones and make a big batch of beef stock. Reduce by half (demi glace) and then by half again (glace de viande). Freeze that in ice cube trays and then put in a freezer bag for use whenever you need it.
I made rosemary and juniper crusted pork tenderloin, mushroom creamy polenta, charred corn and red pepper for diner last night.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
I just broke down two rabbits for Easter dinner. The legs and carcass are braising in red wine, I de-boned the loin and will make a roulade with tapenade, season it with juniper and rosemary.
I'll do a pasta with the shredded leg meat, golden raisins, pine nuts and brussel sprout leaves. The sauce with be the reduced braising liquid and I'll top it with slices of the roulade.
Last night was lemon rosemary seasoned grilled salmon, grilled asparagus, rice and cauliflower creme.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
I've done the pork cuts with rosemary and tapenade that Topper suggested to me many pages back a few times now and I finally nailed it tonight - easily the most delicious thing I've ever made, cheers Topper.
Eddy Punch Clock wrote:Gots me a pork loin roast. Never done one before.
What would Topper do?
I'd do a dry rub, wrap tightly in foil and low (~250F) indirect heat for a long time (5hrs +, minimum 3hrs). Lid closed.
Finnish by cranking the heat up and removing the foil to crisp up some of the fat back. Watch out for flames.
I did a whole chicken for Cinco de Mayo. Started with gazpacho then the chx with fresh home made corn and flour tortillas, guacamole, salsa fresca and home made queso fresca. Lemon granita for desert.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.