Comments | tkil: meat-o-rama

tkil

meat-o-rama

Sep 13, 2009 22:40

When I went shopping last week, I didn't realize that we wouldn't have the boys this weekend, and I bought way too much meat. So I spent a fair amount of time cooking it this weekend, so it wouldn't go bad -- and, hey, leftovers!

( Friday evening )

cooking

Comments 8

deliriumdreams September 14 2009, 06:30:38 UTC

mmmmmmm.... mashed tatoes.....

tkil September 14 2009, 21:31:47 UTC

Ha ha ... all that other much-harder-to-make food, and it was the potatoes that you liked best?

I'll remember that. :)

deliriumdreams September 14 2009, 23:55:34 UTC

erm, I didn't really have much else. lol. And those were some damn fine mashed potatoes.

virginiadare September 14 2009, 14:09:04 UTC

wow, these are all things I have never tried. Thanks so much for sharing! I have some pork loin and I always roast it and honestly it's not that flavorful. I'll try to cube it next time.

tkil September 14 2009, 21:34:18 UTC

Glad you thought they sounded tasty!

Both the curried pork chop and the salisbury steak could have used a longer stewing time, to let the flavor soak through the meat a bit better. (Or I should have cubed the pork for the curry, at least.)

But they are all relatively quick and easy, and used stuff we have lying around the kitchen all the time anyway.

The best pork cooking that I've done in a long time was to use a smoker box in our gas grill. I've done pork chops and "country ribs" with this technique: a dry sweet rub, and then smoke them on the top rack in the grill for an hour or two. Pretty quick, and the flavor is amazing.

Happy cooking!

virginiadare September 15 2009, 00:28:05 UTC

I want to come to your house and watch you do your thing, the country ribs sound amazing.

skyroom80 September 14 2009, 19:43:29 UTC

The pork, potato and chile crockpot meal sounds divine and I've saved it to try. I thought for sure you were going with a chile verde at first. ;-)

tkil September 14 2009, 21:36:10 UTC

Heh. Well, I just assume it, but most of the time when I say "chile" I really mean "New Mexico Green Chile". So it /is/ a chile verde, but in the Sonoran / Chihuahuan style, not the tomatillo style that is more common in Baja California and up along the coast.

But yes, it's delicious.

You can probably ask daddyevil for more tips on NM green chile, or of course brotherkurt when he comes out to visit. Ask him nicely enough, and he'll probably even bring you some!

Hope you're doing well!