||[Nov. 12th, 2012|07:29 am]
Since it was Sunday, I made some more time-consuming dishes for dinner last night than I usually do. They turned out well, and Jason was wanting recipes, so here ya go.|
Pork Roast with Herb & Pepper Rub. This is almost not even a recipe, because all you do is dry the roast, rub it with the spice mix, and throw it in the oven. I didn't feel like cranking out 2 whole tablespoons of pepper from the peppermill, so it's more like a half tablespoon of cracked pepper and a half tablespoon of pre-ground pepper from the spice jar, and that was fine.
Also, I learned that the secret to not making a pork roast dry and tough is: don't overcook it! Use an instant-read thermometer and take it out of the oven once the internal temperature hits 137°F. Turns out, trichonosis paranoia is what's been ruining dinner all these years. Who knew?
Curried Butternut Squash Soup. The recipe says acorn squash, but that you can substitute any fall squash, really. This was good and low effort, though it does dirty up the blender. I thought it needed a little salt. Friendly to all kinds of restrictive diets if you use vegetable broth instead of chicken broth.
Avocado Dill Deviled Eggs. I made these as a dry run for Jerry's black belt test this coming weekend, because at the last one, for the potluck afterwards, almost everyone brought baked good. I want to make sure there's some protein available this time, so I'm gonna make deviled eggs. I didn't have baconnaise or bacon bits on hand, which I think would make a difference to my palate, but Jason loved them anyway, so here ya go. Note that at altitude, you definitely need to cook the eggs for longer; mine were only barely hard-boiled, and had some structural issues during assembly.
Dude, when am I coming over for dinner? Jesus.
Anytime you come visit Colorado, I'll be happy to cook for you!
Jerry's test is *this* weekend?! I thought it was for middle November! I... oh...
When did the calendar happen?!
Inorite!? I have to finish my poster for AGU before Thanksgiving, which is NEXT WEEK! *flail*
Re: ground pepper... Do you have a coffee grinder? If so, you have the best pepper mill on the planet.
Plus you get the added benefit of watching your husband make scrunchy face the next time he makes coffee saying OMG this coffee tastes like pepper :)
Yeah, we even have a separate one that's designated as the spice grinder.
I was like, ugh, it's all the way on the top shelf and I don't wanna clean it afterwards... #lame
wow... 2 tbs of pepper. That's quite a bit. I think I'd dial it back a bit myself, tho not sure how big the roast was... that would make a difference I guess.
do people still get trichonosis? It seems like forever since I heard of anyone getting it.
It was a 3.5 lb roast, and I don't think 2 Tbsp would have been overwhelming, but it was certainly fine with only half that.
Yeah, I guess about a dozen people a year get trichinosis in the U.S., but it's mostly from eating wild game. It's pretty much eradicated in domestic pigs.
oh, yeah, 3.5 lb is pretty big. I was thinking much smaller than that LOL
Pigs just don't taste the same without that fear of death they used to have LOL
Research shows 20 minutes of boiling for eggs at Denver altitude. Alternatively, 1 tsp. of salt per cup of water will raise the boiling temperature back up near 212F.
Ice water bath after cooking also recommended to stop the cooking and prevent the dreaded green ring.
I miss eggs. :-(
Yes loved loved loved that dinner, it was absolutely WONDERFUL!