Carnage du Jour - 09 March 2015

Pork tenderloin. Yes, pork tenderloin again.

I've probably said this before, but this is one of the most versatile cuts in your meat arsenal. You can roast them whole of course, or you can slice them into medallions for a very quick dinner. That latter option is what we chose this time.

First off, a fine dice of red onion and broccoli was sautéed and crisped a bit in some canola oil and then removed.
The pork medallions were then dusted with a bit of beau monde, ginger, and Hungarian paprika. As they browned, I diced a few papadew peppers to add some heat and colour to the mix.
Once the second sides were beginning to brown, back in went the onions and broccoli along with the peppers and a dollop of sour cream.

With a side of mac and cheese and some (formerly) frozen peas, this was a meal to savour.

Highly recommended.
Enjoy!

Carnage du Jour - 28 June 2014

Ah, burgers.
Burgers on the grill.
Burgers on the grill on a Summer evening.

That's pretty darned good, but what if we make the burgers better?

That's just what we did this past weekend, made the burgers better.
A 50/50 mix of ground lamb and ground beef (chuck) was the base, but then we went to town.
Added into the meat were the following:
Old Bay and chipotle powder (a sort of North American harissa, if you will), pine nuts, and capers.
We mixed it all together, but without over-mixing, and onto the grill the patties went (about 6oz patties as an estimate) to cook to perfection.
An added benefit was the mayo with Old Bay and beau monde smeared on the buns.

Oh dear, these were quite the tasty burgers.
Highly recommended.

Carnage du Jour - 03 April 2012

Pork Chops. There aren't many words that go together better than those two.

Ah, but how to cook them, and what to serve up alongside?
First, a pot of rice cooked in a nice vegetable stock (sadly, it turned out a bit too salty).
Next, some nice steamed fresh broccoli.
Finally, cook the chops by searing them with a bit of beau monde and chipotle powder on each side, then topping them after turning with some artichoke hearts, olives, and just a bit of pomodoro vodka sauce.

It was quite delicious!