Meat-centric Resolution Recipes.
Aug. 28th, 2006 01:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerTwo, two, two for the price of one!
Spicy Pork Rub
1 Tbsp black pepper
2 Tbsp chile powder
2 Tbsp coriander
1 Tbsp brown sugar
1 Tbsp oregano
4 Tbsp paprika
3 Tbsp kosher salt
1 Tbsp white pepper
Combine all, mixing well. Store in an airtight container, where it will keep for 4 months.
To use, rub it over pork. (Hence the name. Duh.) Then wrap the meat in plastic and refrigerate for a couple days before cooking.
What worked: It provided a mildly spicy touch to the pork loin - I was vaguely concerned that it would be too hot for people, but the heat was barely noticeable and only on the outside yummy meat crust. I used powdered ancho chile from our chile pepper lady instead of chile powder.
What didn't: The fuzzy upstairs neighbor suggested that it might penetrate a bit more on a fattier cut, such as a shoulder.
Will I make it again? I have to use up the remainder first.
Mustard-Cream Sauce
2 Tbsp Dijon mustard (hah!)
1 cup cream
1 tsp cornstarch (I used rice flour)
Whisk mustard and cream together in a small saucepan and bring to a boil over high heat. Whisk in the cornstarch and simmer for 1-2 minutes. Serve hot.
What worked: It went nicely with the roast pork (see above). Good Dijonny color. The cream and the cooking meant that the mustard flavor was there but not the spiciness that somewimps people find unappealing.
What didn't: I dutifully added the requisite amount of mustard, tasted it, and doubled it. That meant that there was a noticeable mustard flavor.
Will I make it again? Meh. Not sure. Nothing difficult about this one, but nothing outstanding either.
Spicy Pork Rub
1 Tbsp black pepper
2 Tbsp chile powder
2 Tbsp coriander
1 Tbsp brown sugar
1 Tbsp oregano
4 Tbsp paprika
3 Tbsp kosher salt
1 Tbsp white pepper
Combine all, mixing well. Store in an airtight container, where it will keep for 4 months.
To use, rub it over pork. (Hence the name. Duh.) Then wrap the meat in plastic and refrigerate for a couple days before cooking.
What worked: It provided a mildly spicy touch to the pork loin - I was vaguely concerned that it would be too hot for people, but the heat was barely noticeable and only on the outside yummy meat crust. I used powdered ancho chile from our chile pepper lady instead of chile powder.
What didn't: The fuzzy upstairs neighbor suggested that it might penetrate a bit more on a fattier cut, such as a shoulder.
Will I make it again? I have to use up the remainder first.
Mustard-Cream Sauce
2 Tbsp Dijon mustard (hah!)
1 cup cream
1 tsp cornstarch (I used rice flour)
Whisk mustard and cream together in a small saucepan and bring to a boil over high heat. Whisk in the cornstarch and simmer for 1-2 minutes. Serve hot.
What worked: It went nicely with the roast pork (see above). Good Dijonny color. The cream and the cooking meant that the mustard flavor was there but not the spiciness that some
What didn't: I dutifully added the requisite amount of mustard, tasted it, and doubled it. That meant that there was a noticeable mustard flavor.
Will I make it again? Meh. Not sure. Nothing difficult about this one, but nothing outstanding either.
