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Tonight was a rush due to issues at work, but we had the meal planned since yesterday so it didn't take too much to bring it all together, and the wife helped a lot too.
Rubbed down a pork tenderloin (shout out to my pork and lamb farmer) with dijon mustard and garlic. Pan seared it on all sides then transferred it to the oven until the center reached 160 degrees. I then deglazed the pan with apple brandy, added some cider vinegar and dijon mustard and reduced it to a nice pan sauce.
This was served with a hot red cabbage slaw and cold pink lady apples.
Tonight wasn't pork after all but chicken fajitas with rice on the side and some broccoli - had no green peppers and it needed something green! Pork tomorrow, probably in the crockpot with bbq sauce, over rice as I made about half a ton too much as usual.
Quote:
Originally Posted by LaceyEx
So I saw a bottle of Hoisin sauce and thought chicken thighs-boneless skinless-cooked with that might be good. Anyone ever try that?
Hoisin's good stuff but sugary so it can burn easy, so cook low n slow or cover
Tonight was a Taylor Ham (pork roll) & egg sandwich ...
Did you make slices around the sides so it would lay flat in the pan? I see of course, that you are from New Jersey, where the cognoscenti call it Taylor Ham Yum!
My DD says your doggie with the hood up can now be a skateboarder! That is the style big here hoodies up you are a skater boy or skater girl that is better than a thug!
Good to see you kelsie you have a lot of reading to catch up on in here plus the other thread too! Sent you hugs.
Sorry for all you having to shovel tomorrow if my drive gets drifted my neighbor will be down with his snow blade. Got to love country neighbors.
OK we had a little pork in the ham on our subs tonight but it didn't fill the craving for pork chops. Salad was good but it didn't taste like pork chops either. Ummph Guess I better be seeing about that pork chop need soon.
We are down to 8° again snow seems to have stop falling it is just getting a good blowing around now.
Stay warm if I don't make it back here tonight! Well stay warm if I do make it back.
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Quote:
Originally Posted by quiet walker
Did you make slices around the sides so it would lay flat in the pan? I see of course, that you are from New Jersey, where the cognoscenti call it Taylor Ham Yum!
Nope, no slices around the sides. When I was a kid I was fascinated by those flat slices mystically becoming little domes right there in front of my eyes, I guess I still am
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I never tryed them like that... I still have some left over for later.. Good idea... Thanks. 
2-4 here in PA.. And it feels like -0 outside.. 
Yum!
