Food Pr0n!

[Mousekedude]

I'll second the nomination. All in favor....?

[Amy]

I nominate Wiz to be the official Subsonic Gourmet chef! Maybe he could post some of the recipes for pics he posted?

I'll second the nomination. All in favor....?

AYE!!! Now we just need to harness Wizzard's powers to figure out how to get food samples through our computers! Or at least sniff-o-vision

[mindflipper]

I nominate Wiz to be the official Subsonic Gourmet chef! Maybe he could post some of the recipes for pics he posted?

I'll second the nomination. All in favor....?

AYE!!! Now we just need to harness Wizzard's powers to figure out how to get food samples through our computers! Or at least sniff-o-vision

Sniff-o-vision, eh? Sounds like a project for Dr. Bunsen Honeydew and Muppet Labs LOL!

[Wizzard419]

You're always welcome to ask for a rec. I can share most but if any are secrets then I will just say so. If it's one I threw together on the fly then I will try to recreate it from memory as well.

Anyway, here is the pork. I have never seen tenderloins as large as noted, but this rec also can be halved or scaled up without issue.

3½ pounds pork tenderloins

6 cups orange juice (I used fresh because the Naval and valencia trees were near ready but regular OJ is fine)

2 teaspoons salt

(Optional, dried thyme)

2 tablespoons (¼ stick) butter

3 large shallots, finely chopped (can use less if you do not like shallots as much or sub with onion)

1 cup dry white wine

2¾ cups low-salt chicken broth

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh chives

1 tablespoon minced canned chipotle chiles

Divide pork between 2 resealable plastic bags. Pour 1 cup of orange juice (and thyme or other dried herbs) and 1 teaspoon salt into each bag; seal. Turn to coat. Chill at least 3 hours or overnight.

Melt butter in large saucepan over medium-high heat. Add shallots; saute’ until soft but not browned, about 2 minutes. Add wine; boil until reduced to glaze, about 10 minutes. Add 4 cups orange juice and broth; boil until reduced to 1¾ cups, about 45 minutes. (Can be made 1 day ahead. Cool. Cover and chill.)

Prepare barbecue (medium-high heat). Drain pork; pat dry. Grill to desired doneness, turning often, about 18 minutes for medium. Transfer to work surface; tent with foil and let stand 5 minutes. I don't usually cook by time but by temp, I like mine between 135 and 140, but you may want it more well done.

Meanwhile, bring sauce to simmer; mix in cilantro, chives, and chipotle chiles. Slice pork. Serve with sauce.

[Mousekedude]

Thanks for the recipe. Can't wait to try it!

[Wizzard419]

For those playing at home that sauce is very similar to the sauce used for Duck a l'orange.

A few things I forgot to mention, if it's too cold to grill you can always do it on a cast iron pan (or an oven safe pan without a non-stick coating I would imagine) to sear so you can get the nice crust and then finish it up in a 425 oven, or even do it on the stovetop if you wish. You can also try it with other cuts of pork as well.

With the sauce, you can actually make it up and freeze part of it, if you want to have it ready for dinner another night. If I'm going to do that I would make the sauce up to the final reduction and pull out what I want to freeze, or go about half way through then pull out what I want to freeze. You can reduce it all the way and freeze but then it might get an overcooked taste when you reheat the sauce.

[Wizzard419]

Okies more stuff.

Here we have the Bourbon Renewal



Ceaser Salad with homemade crutons (I had it once with a little bacon and roasted tomatoes and it was really good so it usually shows up)



New York with something similar to an au poivre sauce with mushrooms



Yellow cake with ganache (I am now out of valrohna again and have to re-order )



Asian slaw with baked wonton chips, I like this slaw because it doesn't contain any mayo so you can bring it to potlucks without less concern over people getting sick. The wonton chips are supposed to be fried but the baking actually made them crisper.



Asian pork tenderloin with baby bok choy, got a little overdone for my taste but still tasted good.



And Poached Pears with vanilla ice cream and a 2007 ice wine, I actually replaced the ice cream with stilton in the leftovers and it was better.

[Mousekedude]

Another awesome presentation (applause.....).
Which icewine was it? Our favorite is the Cabernet Franc by Inniskillin. Mouseoholic actually visited their winery when she was in Niagara two years ago and brought back several different bottles. I kinda liked the Vidal too, but the Cabernet Franc is definitely our favorite.

By the way, if you want to try a totally new taste experience, try pairing your pear dessert with MacAllan 12-yr. Scotch, neat. I tried that with Bananas Foster and was totally blown away. I even had a friend who doesn't like Scotch try it, and he was so impressed with the result that he went out and bought a bottle. I'm guessing your pear thing would be very similar to the Bananas Foster in overall effect...

[Wizzard419]

The ice wine is a Jackson Triggs, I will have to try that Franc if they have it in stock here.

I have one pear left so I might try it, I only have a 25 and a 35 year old here though so that hopefully won't mess up with the flavors.

With the pears the poaching liquid is a bottle of wine, sugar, vanilla bean, and a little extra water then you reduce it down to a cup for the sauce.

Oh forgot to add, because it was a nice day out I'm making burgers and right now I'm making onion jam to go on top of them. If it's feeling photogenic I will take a photo of the burgers.

[Wizzard419]

Time for more Pr0n!

A burger with havarti and maui onion jam.



Hummus 2 ways (a spicy traditional and a roasted meyer lemon thyme one based off of what I saw on tv)




Svensk Limpa




SInce it was in the high 70's yesterday a nice refreshing Solera Club cocktail.



And the rare breakfast item, a cheese danish made with blood oranges.

[Amy]

I wondered how you were doing on using up your blood oranges!
I spy a hidden mickey
That Svensk Limpa looks yummy! Is that just a type of bread?

[Wizzard419]

It's a type of bread that I would say is a cross between squaw bread and a rye bread. One of the keys to the flavor and texture is that it uses "syrup", usually molasses but some people will cut it with honey or whatnot to get a sweeter product, variants also add dried fruit and nuts to call it "steakhouse rye".

[Wizzard419]

All righty, time for another update. You all need to cook more, otherwise I assume you live on cardboard, packing peanuts, and... snuff.


Since it was so nice and warm the last weekend, I made Girasol cocktails. The only downer with this is that you have to make your own safforn/cardmom bitters so it's not like most people can run out and make it on a whim.



Here is my first attempt at a bar version of the bakewell tart, it actually turned out quite nice. I need to try a different crust though.



It was an annoying week of work (performance reviews + catching a cold) so I also made marbled cheesecake brownies.




So then after I caught a cold, I saw they had fresh raspberries on sale at the store so I made up a few things, first the "health potion" (for content as well as it looks like a video game health poition when in the flask) with enough anti-oxidants and vodka to cure death.



And a raspberry cake.



A golden stinger, with the recomended daily allowance of vitamin C, and even more alcohol.



Tonight I tried out a theoretical concept a friend of mine brought up, the 10 Minute Martini.

The concept is that if you take a shaker of ice, add the vermouth and gin and then plunge it into an ice water bath for 10 minutes (without stiring) it will produce a superior martini to a stirred one. I tried it and it actually was less harsh and did not get watered down like you would expect. Apparently the deep chill keeps the ice from melting as fast.



Since it was still nice and warm out I also made a nice tri-tip



An eggplant gratin (it's similar to an eggplant parm but without the mozzerella and breading)



and strawberry shortcake since the seascape berries were on the market again.

[Amy]

Wow! I had no idea alcohol could be so therapeutic for colds!

[Wizzard419]

Especially when mixed with hydrocodone.

I actually had a photo of a croque monsieur that I made earlier this week but it went missing. I'll just have to make it again in the near future.