Pork Loin With Almonds
I have always loved pork loin as it is scrumptious and divine! Not to mention it is relatively effortless to cook and you can feed four people or more if you do it right.
I often wonder about the history of pork loin and how it was taboo to eat pork in olden times because pigs were the least choosy in their eating habits when compared to all the domestic animals. But the world is different now; pigs are reared with special love and care and given a nutritional diet with a plethora of grains and legumes especially canola meal, barley, wheat, lentils, soybeans.
It’s better than what many people get to eat nowadays!
Pork loin is simple to cook because it is trim in fat and has virtually no bone matter stuck in the meat but you need to be specific when you are calculating the time and temperature of cooking because the dish will be no good if the meat stiffens due to too much heat. The best dishes are made from free range pork which comes from pigs which are allowed to move around in habitats close to their natural environment. This kind of elitist meat can really spice up your dinner so ask your local supermarket to make free range versions available. You will be able to taste a world of a difference!
The first rule of cooking pork loin and cooking it well lies in the temperature. On a standard scale, ground pork should be cooked at 160F and whole pork at 145F. This is not just to make it taste better but also to kill germs which reside in raw meat. I am a little picky with the way I want my pork to come out. I don’t want it to be dripping with blood and too rare but just a tad bit on the medium well-done side which is why I will marinate and BBQ after and then cut it up into mouth-watering slices to enjoy. However, I will now tell you about my age-old delectable recipe which gets every person no matter how young craving for more. You could try it the next time you are hosting an impromptu dinner as it is bound to impress!
Here is the recipe is broken down for easy understanding:-
- Buy two pork loins and slice them up into two pieces each. Use a butcher’s knife for easy cutting.
- Put the pork in a large bowl and begin marinating with the following spices, balsamic vinegar, paprika, a dash of sugar, a pinch of salt, garlic, and pepper. You can throw in an onion and some olive oil for that extra touch.
- Make sure the ingredients penetrate the meat and you may need to work it in with your hands. Refrigerate for as many hours as you can spare.
- Prepare the breading with crushed almond and bread crumbs. Season well with the same spices you used for the meat to add uniformity to the dish.
- In a bowl add two eggs and whisk them well.
- Take the meat out of the refrigerator and dip taking turns in the eggs and bread crumbs.
- Heat up a frying pan and add some olive oil or vegetable oil and fry the pork loin till it turns a lovely golden. Flip once and fry the other side.
- Serve with garnishing or a side of rice, pasta or salad.
Karidopita!A traditional Greek dessert.A winter dessert with a nice syrup,
great with a cup of coffee or tea! I also like it with ice cream!
I had a problem with it in the past! I never liked the strong flavor of baking soda used.I would never make it just because of that.
Well if you don’t like something and you can do something about it, just go ahead and make the change!
Replacing the soda with baking powder and a touch of baking soda works so much better for me!
Now I don’t feel the strong scent of the soda and I like Karidopita again.
You can serve it with ice cream or a dollop of whipped cream and it’s delicious.
Here is what you will need for the amazing Karidopita,
1½ cups flour
2 tbsp Semolina
½ cup sugar
½ tsp cinnamon
½ tsp cloves
¼ cup brandy
½ cup oil
Juice of 1/2 lemon
½ tsp soda
½ tsp baking powder
½ cup milk
1 cup walnuts
For the syrup
1½ cups water
1 cup sugar
1 tbsp honey
1 tbsp of lemon juice
1 cinnamon stick
Boil all ingredients together for 6-7 min. Let cool for a few min and add slowly over the cool karidopita.
Here is how to make the cake
With your mixer beat egg whites until nice and thick,
In another bowl beat together the egg yolks and sugar, beat for about 10 min or until nice and fluffy. To this mixture we add slowly the oil with the juice of the lemon, slowly adding the milk, dissolve the soda in the brandy and add to the mixture.
Add the dry ingredients, and last we add the egg whites by folding them gently into the mixture with a spatula!
Bake the Karidopita in a preheated oven at 350 for about 40-45 min. Just remember to score the Karidopita and always add warm syrup to cool cake slowly, not all at once, the cake will become muddy if we are not careful. Give it time to absorb all the syrup!
Just remember to score the Karidopita before adding the syrup and always add warm syrup to cool cake slowly, not all at once, the cake will become muddy if we are not careful.
Give it time to absorb all the syrup! And it will!
Clams and all kinds of seafood, Or according to the French the Fruit of the sea “fruit de Mer”I love!
If you have the pleasure of living close to the sea you know what I’m talking about!
Fresh seafood with a little Ouzo or a nice glass of white wine and it’s perfection!
I can enjoy the moment by myself, this way I can take it all in and sometimes this is all you need! Very therapeutic indeed!
Other times a good friend will enhance the moment no dought!
Here is my recipe for a delightful dish of seafood!
You will need!
3 dozen small hard-shelled clams-scrubbed well, this recipe is for 2
¼ cup olive oil
1 onion sliced
2 cloves garlic
½ cup chopped parsley
½ cup red wine
½ cup prepared tomato sauce
¼ cup water
Salt, pepper and a touch of sugar
½ cup feta crumbs
Here is what to do
In a heavy pan with cover, add the oil and sauté onion and garlic until transparent.
Deglaze with the wine, add the rest of the ingredients and simmer for 3-4 minutes.
At this point add the clams and cover.
Heat has to be moderately high, cook for 7 minutes or until clams are open.
They will open with the steam
Discard any that did not open after 7 minutes, they are not eatable and will never open!
Place them on a platter, and keep them warm. Make sure the sauce is nice and thick if not, cook a few more minutes and pour over clams!
Serve with nice bread, because the sauce is delicious…
The fish that we have with this recipe is a slice of white fish with the skin, and we make sure that our fish is patted dry, seasoned with salt and pepper and fried in olive oil until skin is nice and crisp.
You can use, bass, grouper, snapper to name a few, and these are great for frying and searing.
This is an amazing appetizer if you like Brie!
I love Brie and when I make it this way it is a hit all the time.Even if you don’t fancy this French cheese, I can assure you, you will love it!First of all, it is a conversation piece, and after the looks, the taste is fabulous.
When the cheese melts and it combines with the rest of the ingredients it’s like something wonderful happens!
The perfect bread to enjoy this delicacy is a baguette, Have it ready to Be enjoyed with the delicious soft cheese!
A very special recipe done with love will be remembered for a long time!
Here is what you will need,
2 tbsp butter and a little olive oil
2 onions sliced
1 clove garlic
½ cup walnuts
2 tbsp good balsamic vinegar
¼ cup maple syrup
2 tbsp Apricot preserves
Salt and pepper to taste
6 Phyllo sheets
Melted butter for the Phyllo
Here is what to do
In a heavy skillet add butter and olive oil
Sauté the onions and garlic until transparent, for a few minutes
Add the rest of the ingredients and cook a few more minutes
Remove from heat
Butter an ovenproof plate and start layering the Phyllo
Make sure you butter in between each Phyllo
Place the brie on the Phyllo and add the onion mixture on top of the cheese
Cover with the Phyllo, butter well and bake at 350 until nice and golden, about 25-30 minutes
Serve hot with baguette slices, perfection!