I noticed I forgot the stuffing. Will have to make another trip to the store.
Here’s the pork:
Occasionally, I will post recipes for what I cook, but to be honest, that’s not how I cook. This post will contain shorthand that will allow me to quickly describe what I did, without having to write up a full recipe. All numbers are WAGs and should not be taken too seriously.
Recipe #1: FDOO, saute. Steam fresh spinach. Mushrooms! Sear pork tenderloin. +Garlic. Add 1/2 cup WW, combine everything but spinach. BTB/RTS, braise to 150F internal. Remove meat, reduce by 1/3, add 1 tbsp dijon mustard. Slice meat, spoon sauce over meat, serve with spinach.
Recipe #2 (Sous Chef): Prepare al dente wheat penne pasta. Slice and brown BSCB. Chop asparagus into 1 inch segments. Pour half jar alfredo sauce in pan, CEE pasta. Simmer 8 minutes. Add drained, diced canned tomatoes. Serve over pasta; garnish with fresh basil chiffonade.
I want to post some links to some of your and my favorite blog posts from July. There are things either some of you found interesting, I found interesting, or my friends and family found interesting.
But first some interesting statistics (today’s word of the day: interesting):
Hey, if other people can use SEO strategies to drive traffic, I can too.
Have you ever wanted to make a stew-like dish, but have less fat in it? Like low-fat Lamb Vindaloo? Fat is 9 calories per gram, carbs and protein are only four. And what if it could taste better, too?? NOW YOU CAN!!!!!
In fact, the reason I use this trick is not because of the fat, but because of the taste. Fat coats your tongue, and makes it harder to taste the water-soluble flavor molecules. I know there’s no such thing as flavor molecules, but stick with me here. It actually works.
If you take the fat out of the sauce, the flavors actually become brighter and more intense. I kid you not. In fact, you can amp them up even more by adjusting the salt, acid, bitter, and sugar content. Taste the sauce, and add what’s missing. Bland? Add salt. To sour? Add sugar. Too sweet? Add sour. Too bitter? You suck as a cook. To much salt? Throw it out. Seriously. You can’t fix too salty, or too bitter, or burnt. Don’t do those things.
First, let me get some references out of the way.
The groceries for both dishes are here: https://diceoneonion.wordpress.com/2014/08/02/saturday-groceries-and-lunch/
The Lamb Vindaloo is here: https://diceoneonion.wordpress.com/2014/08/03/im-eating-lamb-vindaloo-and-youre-not/
And the Spanish Chicken is a modified version of this recipe: http://overthebillows.wordpress.com/2014/07/31/spanish-chicken/
Please, don’t be too depressed about the fact that someone, somewhere, is eating better Indian food than you are. One of my coworkers keeps trying to convince me that on the opposite side of the planet, there is an entire subcontinent that contains almost 20% of the world’s population, and they make better Indian food than I do. I remain unconvinced. But given the numbers, I suppose it’s possible. Meanwhile, I’m just happy that I’m enjoying my lunch. Because it’s better than yours 😛
Lunch first! It’s the pasta salad from last week:
I might post a recipe some time, but you can probably figure out how to make it just by looking at it. The only things you might not get are the dressing (Italian), and the paprika and sesame seeds.