Pork Loin Roast with Tangy Lemon Sauce

Pork Loin Roast with Tangy Lemon Sauce and Couscous SaladPork Loin Roast with Tangy Lemon Sauce

Recipes in this post

Labor Day is such an important day to remember those who fought for good working conditions and a living wage. It’s also a fine excuse to make some good food. Whilst looking through Paula Deen’s Southern Cooking Bible, I came across a recipe for pork roast which gave me the idea to make this pork loin roast with tangy lemon sauce.

Pork loin roast is one of my favorite meats. I like mine on the rare side, just pink on the inside. I usually give the end slices to Spane because he likes his a little more cooked. There is no excuse for serving a dried out, gray colored roast of pork. Armed with a good instant thermometer, you can serve perfect pork at 140 degrees. Just make sure to let the roast rest for about 10 minutes before carving it. I use an electric knife because it makes the nicest slices.

If you want to make this on the grill, more power to you! Pork roast is great on the grill, but you have to use the Indirect method. This means you put a pile of hot coals on one side of the grill, and a pan of liquid under the meat, which gives the meat a nice, steamy place to slowly cook. If you want, you can use beer, wine or fruit juice for the liquid.
Continue reading

Fried Green Tomatoes With Bacon

Fried Green Tomatoes with Bacon
Recipes in this Post

Gifts from Friends

I have a good friend who I have know for a long time who is moving out of state. To save moving costs, she decided to get rid of some of her things, and invited me to come over and see if there was anything I wanted to needed. Included in the group were a set of dinner plates that I absolutely loved, so she gave those to me, as well as a new cover for my couch, storage containers, some lovely glass bowls, stuff of the pantry, and two lovely green tomatoes someone had given her.

Continue reading

Savory Watermelon Basil Salad

Savory Watetmelon Basil SaladRecipes in this Post

I love when spring comes and all the fruits and vegetables you missed over the winter come into season. I especially miss watermelon. There are all sorts of watermelon flavored things, but they are just not the same, and who knows what’s really in them.

Last year, I found a great recipe from Jeff Potter’s book, Cooking for Geeks, for a watermelon and feta cheese salad. It was an experiment in sweet salty that I made one of the times I was Guest Chef at Ascencia in Glendale.

Spane had gotten a good report card and had requested Jambalaya for dinner. It’s spicy food, and with Global Warming Climate Change giving us warm nights already, we needed something to cool down our selves and our palates. I was reminded of the watermelon salad I made last year, and it was time to make another.

Continue reading

Mediterranean Lentil Salad with Olive Toast

Recipes in this PostLentil Salad with grilled peppers, tomatos, onions and celery with a light olive oil, white wine vinegar dressing

It had been so hot lately in Los Angeles, and even though the day promised to be only in the high 70’s, I still did not want to heat up the house. It was also Friday, which in our house, means no meat. We had some left over grilled sweet peppers that I wanted to use, and some remnants of other vegetables. My friend, Amber, had planted a basil plant I had brought home into two larger containers, and they had plenty of leaves to go with my vegetables. So, what kind of good, cool salad could I make and still have the protein that our bodies require? Lentils were the perfect answer!

As I was checking out at my favorite store, the Adams Supper Market in Glendale, I mentioned my plan to the cashier, and said I would be back later to get some nice crusty bread to go with it if I didn’t have any at home. As it turned out, I did have bread at home, but by the time I discovered I didn’t have any butter, Adams Supper Market was already closed. No problem, Olive Toast to the rescue!

It’s a recipe for a cool, protein rich salad on a hot day.

Continue reading

Grilled Asian Orange Cornish Hens with Asian Vegetable Medley Salad

Recipes in this PostGrilled Asian Orange Chicken with Asian Vegetable Salad

It was almost Labor Day, and in Southern California, you know that it is going to be hot through the holiday. Such days are excellent for barbecuing, but I get tired of regular barbecue sauce, and I didn’t feel like having Highway Chicken either. What to do, what to do?

I remembered I had some packets of True Orange that I hadn’t even tried yet, so I thought I would make an Asian orange glaze for the chicken. Then I thought that Asian green beans would be good – but it was too darned hot – so went to the freezer to see if we had any green beans. No luck, but we did have a package of frozen Asian mixed vegetables. Asian Vegetable Medley salad was the way to go.

If you haven’t tried the True Citrus products, you’re missing something wonderful. There is True Lemon, True Lime and True Grapefruit, as well as lemonade. The product comes in little packets, and has no preservatives, just crystallized citrus. It’s wonderful for making sauces because there is no extra liquid. All are wonderful in water, or mixed to make drinks. I have plenty of recipes, just have a look.
Continue reading

Mac and Cheese – True Comfort Food

Recipes in this post

So, yesterday as I am walking around Glendale with my son, I have this craving for comfort food, specifically Mac and Cheese. I ask my son if he would like Mac and Cheese and he is, at only five years old, thrilled.

We’re around Chevy Chase and Brand, and I am inspired by the wonderful Mac and Cheese at Eat Well on Brand. So, we walk towards Albertson’s and my son is telling me that we don’t have to go to the store to get Mac and Cheese because Stephen had just bought Mac and Cheese in a box from Trader Joe’s. It’s good, but I was craving the real thing, and I said that to my son. He was confused.

We walked around the store for a while and I was thinking about what kind of Mac and Cheese I wanted to make. Did I want to spend time and money, or just go for the Kraft Deluxe and add some of my own fixin’s?

Tillamook White Cheddar was on sale – that made up my mind. Then it was just a matter of getting pasta, and I was done.

When we got home, I started making my Mac and Cheese. Stephen was interested in seeing what actually goes into making the stuff. I also decided I wanted mine to be a little different.

It was truly a wonderful dish, and here is the recipe to share with you.

Mac and Cheese

Ingredients

Macaroni

  • Elbow Macaroni
  • 1 tsp sea salt
  • 1 small shallot or 1 teaspoon shallots in oil
  • 8 oz White Cheddar
  • 4 oz Sharp Yellow Cheddar
  • 3 tbsp butter
  • 3 tbsp flour
  • 1/8 tsp Russian mustard or dry English mustard
  • 1/2 tsp Worcestershire
  • Freshly grated nutmeg
  • Pinch cayenne pepper
  • Freshly grated pepper
  • 1 cup milk (or so)
  • 1 bay leaf

Topping

  • 3 tbsp butter
  • Bread Crumbs

Instructions

  1. Get a large casserole and preheat your oven for 350.
  2. Grate cheese and set aside. Put a large pot of water on to boil. Add salt to the water.
  3. Mince the shallot if you are not using shallots in oil..
  4. While the water is coming to a boil, get a large saucepan and melt the butter in it. Add the shallots and sauté them until they are translucent.
  5. Add the mustard and mix it in thoroughly. Add the flour and stir to completely incorporate it into the butter. Make sure there are no lumps of flour.
  6. Add nutmeg, and pepper. Continue to stir constantly. The flour will now be ready to accept the milk.
  7. Pour three quarters of the milk into the butter/flour mixture, the Worcestershire, cayenne, and bay leaf. Stir until thickened. You may not need the entire cup of milk, but add if needed. You should cook the sauce for about 10 minutes or until the sauce has thickened nicely. Remove the bay leaf.
  8. Drain the pasta and put it into a very large bowl.
  9. Add the cheese to the pasta in the bowl and cover with the sauce.
  10. Toss the mixture together then put it into the casserole.
  11. Melt the remaining butter.
  12. Sprinkle the bread crumbs over the macaroni then drizzle the butter on top.
  13. Place in the oven, and bake 20 minutes.
  14. Enjoy!

Quick notes

Freshly grated bread crumbs are best, but Panko or regular bread crumbs will do fine.

Variations

You can keep some of the cheese in chunks, so you will get clumps of cheese when you eat it. Our family particularly likes this. You can also add some fresh mozzarella to the cheeses if you want.

If you are extra sensitive to heat, omit the cayenne, although there is so little it should have virtually no heat.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.