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Hanging Out Wednesday Night
Posted by Theresa111 • 4/21/11
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Gathering to talk about food ideas for Passover, Holy Thursday and Easter Sunday.
Lots of traditional meals will be shared over this week. Tell me some of your memories and let's discuss food ideas and our menus, too.
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Hi Theresa! -
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Hey Catherine.
Today in the Washington Post Food Section and the sale papers, I noticed a lot of ads and menu ideas that included pork loin, standing rib roast, hams, turkey, too. What is the best way to prepare pork lion, for instance. I have never made one before. I usually cook pork chops. In fact, I rarely eat pork or red meat but I still love it!-
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Theresa, I have never heard of pork lion. Is this some new breed of animal? I don't eat cat in any form! -
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Pork loin. Did I misspell ... again? Hi ya Belle. Nice to see you, too. Cool
Happy Easter and Passover!
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Theresa I noticed in the food market today that pork is on sale and thinking of making the same thing myself
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What do you suggest? Do you stuff it? How do you ensure it is moist and not dry? I know you have a recipe, but I want to go over this info together, please. Thanks. I also noticed they are on sale. I was leaning toward the turkey and the stuffing. I saw you have a great recipe for that. Joe will eat turkey once or twice a year.
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Well, Theresa I personally like the one with the bone. It will be much tastier and you slice it like a prime rib.
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That was very good. My kids enjoyed it. It also was easy and on sale.
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It also looks so pretty when you slice it.
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Are you having company?
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How many are you cooking for?
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Hello Belle...How are you?
Belle the pork loin looks like a filet mignon -
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I think that was Theresa asking about the pork loin.
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No, just Joe and I. Any leftovers will be frozen and eaten in small portions. That is the reason I'm talking turkey. But the pork loin is really calling to me. I'll most likely make the pork Saturday while he is n the recording studio. I'll eat and freeze. Turkey on Easter Sunday.
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If you make a pork loin it is much more juicy than pork chops.
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I bet it is. It's just that pork chops are small and easier for me to cook quickly. I used to eat pork many times a week. Bacon especially, ham, sausage ... I used to like scrapple. Ribs, etc.
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A pork roast with the bone in is also very good and I noticed is priced right also.
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Which bone is it? I thought pork loin was from the belly area (it makes me wince to type that).
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The pork rib roast is also inexpensive and very delicious.
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It looks like a prime rib.
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I like the idea of pork rib roast. But which is more flavorful and which is most tender?
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Depending on the flavor you want of course make up a nice rub for the roast. Sometimes I use olive oil, lemon and some spices. Then I make up a little herb stuffing of parsley, garlic, bread crumbs, grated cheese a little olive oil and some lemon and some spices. If you are using a pork loin make a slit down the middle of about 1/2 inch and stuff it in the slit. If it is like a prime rib roast only a pork roast, pull the skin from the meat a little and stuff down that opening. This will make the meat juicy and delicious.
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Sound easy enough. Which spices do you recommend? How long do you cook and do you include vegetables in the pan with the pork loin, as you would a roast beef or chicken?
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No, I don't put the veggies in the pan with the pork roast.
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I cook it for about 20 minutes per lb. . Don't overcook the pork. Let it sit for about 10-15 minutes before you slice it.
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That allows the juices to settle? Do you serve apples when you serve pork?
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Theresa, you can make the apples in the pan with butter and cinnamon. That would be very good.
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Now you're talking! I adore apples and cinnamon.
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The spices are up to what flavor you are in the mood for. Some sea salt, pepper, paprika maybe cumin.
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What about something that would complement apples or stuffing? Do you ever pour wine over the pork loin and if so, what kind of wine?
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I forgot. what des cumin taste like? I don't usually use it.
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I don't cook with wine very much. I am not really a fan of the taste. Very rarely do I put wine in anything.
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I would go for the apples. It is the mood I am in right now, but that sounds good to me.
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Hello-
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Hello ..How are you?
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Hi Greg! Happy Passover and Happy Easter!
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Yes, Greg, Happy Passover and Happy Easter
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Cumin is a very earthy taste. It is used in chili.
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That right. Now I recall cumin.
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Then some dried herbs. Oregano, dried basil ...just mix them together and you can't go wrong.
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Fine. I am trying to figure out what I've missed.
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Read quickly.
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Hullo! Who has a very basic roast beef recipe, and which is the best cut?
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Oh, Belle a basic roast beef recipe would be this: make a rub of garlic pepper, olive oil and sea salt and rub the meat down with this. Place it in the oven and roast for about 15-20 minutes per lb. at 350.
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What if you want it rare TO rare medium rare? What would be the cook time for this? I used to know, but it has been too long since I did. I mostly make very small portions these days.
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Oh, that sounds good. I love garlic. What cut would you suggest - assuming that I'm not trying to break the bank.
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btw, Theresa, you haven't responded to my reply to your initial question about the "pork lion".
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Belle, I did.
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Look up Belle. I did already.
Catherine, I spelled loin as: LION Ha! -
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Sure. It's the quiet ones you always have to look out for!
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No, Catherine, I want to hear Theresa explain her way out of pork LION. Her with her "fondness" for animals.
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I am imagining a pig with a mane.
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Oh, alright.
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LOL! just got that Greg
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ibozo, I like that!
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A pig with a mane would be a girl pig ... yes?
My typing fingers looked the other way as I spelled. loin as lion. Meow ... hear me roar!
Oh! I get it too! A lion has a mane. I was thinking horse name. Ha ha ha on me! -
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Therese what was the horses name?
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You know Greg, the one who sings "I am Mr. Ed"
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You made me laugh!
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Was she tickling you again?
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I'm the plucky comic relief.
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Theresa I hope that I helped you out . I am not the quick with the typing, but I am getting better.
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I love the way our get together's turn out. You all are the best.
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Yes Catherine. you have wonderful recipes and unselfishly share them with us all the time. I like hearing how you do things, because it makes me think I can hear your voice (I did see and listen to you on that interview) and it feels like you are in the kitchen with me.
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Ah yes Theresa, I wish you were my neighbor and then we could cook together. Would be fun!
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It would be so much like living in France and Italy.
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Catherine, that really doesn't matter so much. As the guy said, "Six munce ago I couldn't spel saleman, now I are one."
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Belle, have you been into the cooking sherry?
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Theresa has a case of the typos tonight. Look at her comment about the pig with the mane.
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Wow, Belle and ibobzo pointing out my typos. I'll get the two of you. Now tell me what's on your table this Sunday ... please
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When I lived back East, I would break my Easter fast at 6:00 pm on Holy Saturday by going to "Sir Walter Raleigh" steak house and have salad, prime rib, baked potato and a really fattening dessert. This time I thought I'd do it myself.
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There's one of those restaurants quite near me. Haven't been there in years and I recall their prime rib as outstanding.
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Check out my Christmas post. I made prime rib for the first time, It turned out really well. crostiniandchianti.blogspot.com/2010/12/prime-rib-kitchen-update-and-christ...
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That's quite possibly the prettiest prime rib picture I've ever seen. I think I shed a couple of tears ~ or it might have been drool.
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I must agree with Belle. That roast looks like the Holiday Dinner everyone wants to have.
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Okay so what are you guys having on Sunday? I'm looking for more ideas.
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I plan on making a pork roast like you Theresa. I know that my kids like it and it is the easiest on the wallet this year.
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I am thinking a chocolate cake for dessert.
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I am not sure, since my daughter is driving down from Maryland, we are eating Easter meal on Saturday. We didn't find out until today so we haven't even bought anything yet. Probably eat ham.
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Chocolate cake, Ummmm!
Which part of Maryland is she from? Do you put cloves on the top of your ham?
Roast beef sounds so good. -
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She lives in Columbia. I don't use cloves, My dad did, he used them to hold the pineapple slices on. I usually make a glaze of some kind.
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Sounds great. I am allergic to pineapple. Daddy used to do the same thing! I ate so much pineapple that one day my body said stop. and I did.
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Does anybody have a beef roast suggestion. I haven't cooked this in years, and I'm a little hazy on cuts. Can't afford the really pricy ones.
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I haven't made a roast beef in a while Belle. It is just a little too expensive at this time. If you go for the cheaper cuts. It might turn out chewy.
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Nothing like wasting time and money on a poor cut of meat. Always wiser to buy good cuts and treat them with respect.
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Well, now I'm just trying to figure out which of you lives the closest. What with that 6 degrees of separation thingee, we're probably related.
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Belle, if I lived closer I would love to have you all over for Easter dinner. It would be fun and all of us would have fun in the kitchen.
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If I lived closer then we would be sharing a sit down dinner with all of the trimmings. We'd all pitch in and bring on the glam.
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Yikes, I must run. The Rachel Maddow Show is coming on. Ciao, everybody! Bon apetit! Thanks for the been recipes! Theresa, be good to your kitties.
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Always.
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BeeF.
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Thanks Belle. Happy Easter!
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Happy Blessed Easter to all !!
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Happy Easter to all!
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Catherine, Happy Easter to you. What else are you going to serve?
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Have a good Easter and save the chocolate bunny ears for last.
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You know, I didn't even think about chocolate easter bunnies. I am more of a sugary marshmallow girl.
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Theresa, if you need anything just shout I will try to help.
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I am going to make a salad and sweet potatoes
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I'm Shouting. Will you ice the cake? What will you prepare for your side dish with the pork loin?
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You may have my share of sweet potatoes. I'm really thinking I must be allergic to them. Salad it what I have been eating plenty of this week.
What about potatoes?
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I am thinking perhaps some stuffed mushrooms. I know that my daughter loves that so I will make it.
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Oh yes Theresa. I will make a chocolate glaze type of icing. You make the most beautiful cakes Theresa,
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Yes! Tammy and I like many of the same dishes. Stuffed mushrooms. Crab or cheesy breading?
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Thanks. Many of those we prepared in culinary school, but I can replicate them.
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I will make potatoes. My son is not a fan of the sweet potatoes, so I will make the potatoes in the oven.
I slice them and mix a little olive oil and seasonings give them a toss and in the oven they go! They come out crispy and tasty. -
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That sounds nice. Do you have a recipe for scalloped potatoes?
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Cheesy stuffing.
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How would you make them because I could make those, too. We love mushrooms! I tend to want to make things the same old way that I am used to doing and like to have ideas, so as to break me out of my delicious but predictable trends.
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It's funny you do the same old things, I always want to do something new but the family says can't we have ham it's our traditional Easter meal.
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I know! Like Christmas and Thanksgiving Turkey. Don't even suggest anything else, unless you add in a ham as well. Tradition is great, but I would love to step out of my regular (family says we love the way you make this) and cook new dishes, different cuisines. The new ones could be a tradition too.
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Brown in the breadcrumbs in olive oil. Add a little parsley, garlic, and grated cheese. I stuff the mushrooms and stick them in the oven they are nice and golden.
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Temperature and cook time?
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I cook them at 350 degrees F and cook them until they get brown and golden...figure about 15-20 minutes.
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That is pretty much my recipe as well.
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Perfect. Thank you very much Catherine.
Is Tammy planning on fixing something special? her cake was so sweet. Boston Cream oooh yeah! -
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The other thing I do is dice the non-woody stems of the mushrooms and add to the stuffing.
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Now that is a clever way to add them to the stuffing. Sometimes I dice them and add to the salad. I mean we do not throw them out.
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I do that too, Greg...
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You can also add a little mozzarella on top if you like...that makes for a nice touch!
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I like the extra cheese and the browning adds such flavor.
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I don't think Tammy is going to make something...she just came down with Poison Ivy this morning.
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Get her some anti-steroid lotion called SARNA. it works! Google it and see what the bottle looks like. Poor dear. Please tell her sorry and ... don't scratch.
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I'll look into it...she's covered in Burt's Bees medical ointment and calamine lotion.
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One year I sprayed beetles that were on my roses and I chemically poisoned myself. I broke out in hives for over a year. SARNA was the only product that gave me relief.
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Burt's Bees is located in Durham now. I've wondered if they have an outlet store at their headquarters.
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I bought a jar of the hand cream wax and the banana scent triggers my asthma. Everyone else loves the stuff. I like the feel of it but not the aroma.
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Anyone baking pies? I'm hankering for a cherry pie myself. A slice of cherry pie with a scoop of vanilla ice cream. How much more traditional can I get?
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I'm not making any pies...I don't think- just a chocolate cake!
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I want a flour-less chocolate cake and might make one Saturday night.
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I've made a flourless chocolate cake before...it is very good- in fact, it was one of the best things I ever ate!
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I always let my wife handle dessert.
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Which are her favorites to make?
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I like it because it is dense, molten, gooey and decadent.
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Her favorite is Chocolate Swirled Cheesecake.
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Oooh nice. Take a photo and share next week please.
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Well, I think I'm going to call it a night...my daughter wants to watch Harry Potter! Have a wonderful evening!!!
Blessings,-
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Hugs Tammy! Catherine, you both go and enjoy Harry Potter. he is one of my favorites, too. Thanks for sharing!
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Greg, I m so pleased you and Belle joined Catherine and me tonight. It was so much fun and a wonderful break from the normal Wednesday night. Well, Holy Thursday tomorrow, Good Friday and Easter Sunday. I wrote a piece about Seder and Passover on the home page, and loved all of the information I learned through my research. I found out that Christians also share a Seder meal. I will find out more because it all brings me closer to the meaning of this time.
You are are wonderful cooks and I love the time we get to share. -
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Have a good evening and a Happy Easter. My wife just got home so I am going to call it a night as well.
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Thanks! Happy Easter!
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Our Wednesday consisted of watching Top Chef and planning Sunday's dinner.
For easter, weeza making some sort of lamb roast (probably some combination of cumin, oregano, garlic for a spice profile), that we'll combine with a mint pesto I came up with (thomastheaccidentalgourmet.blogspot.com/2009/05/scallops-peruano.html), some veggies steamed in parchment with vermouth and tarragon, and veal meatballs with a variation of a tzatziki sauce for an appetizer (meatballs will have the same spices as gyros meat).-
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I was just thinking of Dried Tarragon leaves, as I was looking back at the dry spices Catherine had suggested. I like your spice profile. What a hip name to give it! Your food sound very good indeed.
Is vermouth like vodka?
Oh I remember the scallops. they are Huge! and I recall asking about the pink stuff. Is roe considered caviar? How much do scallops on special order cost, and how many come in an order? I love scallops. I'll let my husband have the pick sack. You're going to have a great meal! Are you fixing a dessert? Does your Mrs. help you cook or are you the chef in your family? My Dad was the main cook.
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