Tag Archives: stuffing

dinner wasn’t the only thing stuffed!

So tonight, I decided to cook up a pork loin stuffed with prosciutto, provolone and arugula…
After a quick fill and roll, a bondage-like trussing of twine finished off the prep-work for this lovely porky goodness!
A drizzle of good quality olive oil for some tanning encouragement, as well as a substantial splash of white wine and it was into the oven for a good bake…
The scents of the pork, as well as the stuffing wafted through the house and made the process of waiting even that more difficult! The end result though… well that was nothing short of delicious.

at a low simmer…
-R

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the big day, full of big flavors!!

The last few days have been filled with preparation for the Thanksgiving holiday… numerous runs to the market, prep work of some appetizers, as well as the big important part… the turkey!
The appetizers were endless… fresh mozz and tomato, stuffed mushrooms, marinated artichokes, along with a variety of others…
The main course was equally as vast! A nineteen pound turkey that was seasoned with my special ingredients [as well as ALOT of butter], fluffy stuffing, sautéed carrots, mashed potatoes, various sweet potato dishes, brussel sprouts, cauliflower sautéed in garlic and oil, as well as quite a few more…
After a quick cleanup and resting period, it was time for dessert… where oh where was one to put these?? Homemade pumpkin pie, coconut custard, a pecan cheesecake, cakey pumpkin chocolate chip cookies, cream puffs and an apple pie…
Stuffed is not a word to describe exactly how I’m feeling now, but once a year it’s acceptable and allowed!

at a low simmer…
-R

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one pudgie lil’ piggie…

So tonight I felt like a thick, hearty pork chop! Not just any ‘chops’, but nice, thick-cut ‘chops’ stuffed with ground sausage, garlic, provolone, prosciutto and parsley. This beautiful stuffing was generously packed into each side pocket…
To start cooking, I began with a screaming hot cast iron skillet and a touch of olive oil. Into that pan went my beautiful ‘chops’ to get an insanely gorgeous sear! Once both sides were seared, it was into the oven for about forty minutes until the stuffing was cooked through. To prevent drying out the ‘chops’, a nice dash of white wine went into the pan and tight seal of foil on top.
After the cooking commenced, a quick transfer to our plates and all that was left to do was dig into these mammoth cuts of meat… boy not only were those ‘chops’ stuffed!

at a low simmer…
-R

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