Well, the weather was nice enough to fire up the old Weber, and so I did.
As always, it seemed a waste to simply cook what we would eat that night, so a quick scan of the available foodstuffs was undertaken, and in addition to the day's burgers and cauliflower, a pork tenderloin was found and prepped.
First, the pork.
A quick blend of a small amount of cornmeal, some ground cumin seed, dry mustard, and beau monde was spread on the pork, and it was put over a slightly less hot part of the fire to roast without getting too charred. The pork was joined by a slightly broken-down head of cauliflower with a nice dose of butter and minced garlic, all rolled up in aluminum foil.
As those two roasted under the cover, I prepped the burgers:
Into a pound or so of ground chuck went a generous bunch of extra hot horseradish, some sesame oil, salt and pepper, and a couple tablespoons of capers.
Once it was all mixed nicely, three nice patties were prepped and cooked.
Everything finished up about the same time (including the bowtie pasta that hadn't been mentioned until now - dressed with a sauce of greek yogurt and cumin) and the burgers were greatly enjoyed with the cauliflower and pasta.
The next night, the pork was reheated along with the rest of the cauliflower and some peas with pearl onions dressed with greek yogurt . A yogurt and cumin sauce accompanied it all and all was delicious.
Both highly recommended.
As always, it seemed a waste to simply cook what we would eat that night, so a quick scan of the available foodstuffs was undertaken, and in addition to the day's burgers and cauliflower, a pork tenderloin was found and prepped.
First, the pork.
A quick blend of a small amount of cornmeal, some ground cumin seed, dry mustard, and beau monde was spread on the pork, and it was put over a slightly less hot part of the fire to roast without getting too charred. The pork was joined by a slightly broken-down head of cauliflower with a nice dose of butter and minced garlic, all rolled up in aluminum foil.
As those two roasted under the cover, I prepped the burgers:
Into a pound or so of ground chuck went a generous bunch of extra hot horseradish, some sesame oil, salt and pepper, and a couple tablespoons of capers.
Once it was all mixed nicely, three nice patties were prepped and cooked.
Everything finished up about the same time (including the bowtie pasta that hadn't been mentioned until now - dressed with a sauce of greek yogurt and cumin) and the burgers were greatly enjoyed with the cauliflower and pasta.
The next night, the pork was reheated along with the rest of the cauliflower and some peas with pearl onions dressed with greek yogurt . A yogurt and cumin sauce accompanied it all and all was delicious.
Both highly recommended.
No comments:
Post a Comment