....and first in the bag.... you'll follow it later. So go get your vino and biere, bong; whatrver gets you there... I acquired a rather large pork loin locally. cutt off both ends of roasts to go with the kraut that is currently fermenting in my badass stone crock. The center will be reserved for another use, mainly the meal I am about to speak on. After deliberating for several days, i decided to go simple. I rolled out the rest of the loin, and broke out the 3 lb war hammer and smashed each inch size layer down to about a 1/2 in a single long slab of pork. It was the filling that was killing me.. Coulnd't make up my mind for days.... Sorrie Frenchies, I decided to be inspired by the italian lust for all things pork.. made a sundried tomato pesto with fresh garlic and some locatelli w/ breadcrumbs as a base, i spread it on, followed by some grated aged Provolone followed by another sprinke of bread crumbs; hoping it would all bind and not leak out... Now halfway through this I take two ambien, realizing the late hour, while the culinary monk in me prepares to fitght it off..... THis all makes the glass of Itialian Pinot Noir a much different beast. I roll them up in wine soaked twine, and tie them off like massive brasciole. so the browning goes beautifully, my new copper core's never let me down. Transfer to earthenware pot, to deal with the drippings, of which I had drained most of the oil and threw a course chopped onionin to carmelize. then came the pino, deglazed, over and over... onions all over the roasts, and wine braising the gentle folds i tied off... Back to the french, I'm doing a burre blanc (or veloute)from the juices and serving over pasta. all this while fighting the baddest *** insomnia drug ever. The pork comes first, and I'm ready for bed....... any other sugg.. accomps.. are more than welcome. Thanks. I'm usually much more well spoken... ambien 's a helluva drug...
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2/11/08 at 10:56pm