Cooked a pork tenderloin for the first time this weekend but it won't be the last time.
The wife and I both really liked the way it turned out.

I marinated it in a zip lock with garlic, lemon zest, onions, Italian seasoning, black peppercorns, EV olive oil, and a splash of balsamic vinegar.

I heated up a cast iron skillet on the BBQ until the olive oil was almost ready to smoke and then threw on the tenderloin. Less than 5 minutes a side got it just over 140 F. Let it stand and went up to 145.
Perfect.

No pics, but no left-overs either.

Very nice, Shaun. I love Mexican cuisine and need to put some effort into making a few dishes myself, instead of continually getting take out. I think next up for me will be something easy like Black Bean and Pineapple quesadillas. With generous dollops of sour cream on top. :p

good eats. I fix 2 just about every sunday. Dry rub then on the grill usually. My lunch for the week. Hard to beat for cheap/good food. Add a quick pan sauce and its even better.

We fixed a really good roasted tomato basil soup, https://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe-1940376, and had grilled cheese sandwiches using muenster cheese, with garlic powder sprinkled about.

Looking forward to you pics Baz!



Bad taco night was last night for me. $1 tacos which taste surprisingly good with a Don Julio shot and margarita.

Schmaltz is one of the great gifts from the food gods. The very best part of roasting a chicken is using the schmaltz to caramelize some onions which you use for making pissaladière. Perfection. Have to do that soon now.

@2 Lbs of venison steak and one caramelized onion:

http://forums.pelicanparts.com/uploa...1572546460.jpg

5 to 6 hours in the dutch oven and I'll have chili:

http://forums.pelicanparts.com/uploa...1572546460.jpg

To bean or not to bean? If I add them it'll be in the last hour.

Something about, the marrow still in, cooking. Gives it that extra something. I do my Malay chicken curries marrow in too.

35 day dry aged filet sous vide at 131 degrees for two hours.

http://forums.pelicanparts.com/uploa...1572985309.jpg

Damn Mark - that's making my mouth water and I just had a freakin' awesome lunch (Mrs. OnZedge's experimental recipe for whole shrimp soup with prosciutto tortellini, coarsely minced garlic and crushed tomatoes in a seafood broth. I should've taken a picture!)

Bbqsbbbrw
 

BBQ Steak with; Bean, Brie, Bread and Red Wine.

http://forums.pelicanparts.com/uploa...1575246104.jpg

7 LB. Prime Rib Roast...

Forgot to take a "plated" pic with all the fixings (baked spud, sautéed shrooms, etc.).
I sampled a piece while carving and got, uh, side-tracked... :D

http://forums.pelicanparts.com/uploa...1575259479.jpg

^^^^ Nice job!

This is one of the turkeys I did for Thanksgiving. I smoked one (tasted great, no pic) and this is the one I do with the Prosciutto, garlic, thyme and butter. People rave about it...

http://forums.pelicanparts.com/uploa...1575261551.jpg

http://forums.pelicanparts.com/uploa...1575326953.jpg

Had a nice Friendsgiving dinner last night!

... said the wife 23 years ago but she still enjoyed it.

The only other concoction that people find hard to believe is good is;

Rits cracker top with peanut butter with cottage cheese on top.

Have you ever had cottage cheese with applesauce on top? :p

It really does, Peter.

FYI: bought some of this dip today and just had some with baby carrots....yummers!!!

https://phorcys-static.ewg.org/Kwike...F___JPEG_3.JPG

Probably just as good with celery sticks or any other veggie used for dipping.

Also, picked up some cottage cheese to use on the ritz cracker and peanut butter. :p