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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Landscaping The Back Yard

 

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One day my goal is to entertain family and friends outside. But I have to tell you it takes a lot of work. I’ve learned a lot about keeping plants alive and flourishing. Here’s a small part of my yard where I have some flowers growing. I like the English style where it has structure around the outside but the inside is casual.

 

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Orange And Soy Glazed Pork Stir Fry

This is the third dish that I came up with using the other half of pork loin that I had sealed in the frig. For this dish it’s important that you have all your prep done before you start because it moves really fast. I put the pork in the freezer for a few minutes so it would be easier to slice real thin. Also a sharp knife helps a lot. So while that was cooling down I started prepping the veggies. I started by making the Jasmine rice. I added some sauteed chopped yellow peppers to the rice and in the chicken stock that I cooked the rice in I grated 1 tablespoon of ginger for extra flavor. You want to make the rice while the meat is marinating in the frig for around half an hour. To finish the rice off I chopped some green onions and stirred them through the rice when it was finished. i kept the rice covered so it would keep warm. When I took the meat out of the freezer and sliced it as thin as I could. and placed it in a plastic baggie. On the stove I reduced 2 cups of low sodium soy sauce, 2 cups of orange juice, 1 tablespoon each of grated ginger and garlic, 1 cup of dark brown sugar, one finely minced Fresno chili. After this mixture reduced by half I let it cool, and then whisked in 2 tablespoons of corn starch until it was dissolved. I poured half of the reduced soy and orange juice mixture into the baggie with the sliced pork and reserved the other half for the sauce later. You want to get your pan or wok super hot I use peanut oil just a coiple of tablespoons, but grape seed oil would work just fine if you have peanut allergies. I took the meat out of the bag and discarded the rest of the marinate.  I put the meat in the pan in batches so it would sear nicely. When all the meat was cooked, I added the reserved marinate to the meat and tossed it through and the sauce as it reached temp, thickened nicely and gave a great glaze to the meat. This process only takes a few minutes once all the meat has browned off. I tossed in some more chopped green onions and a thinly sliced Fresno chill. Sever the pork over the jasmine rice and there you have it done. Really this dish is just about timing everything so that it’s all done at the same time, other than that it’s very easy. Here’s some picsImageImage

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Fennel And Garlic Pork With Penne And Asparagus

2014-02-14 17.37.19So for my second dish using the leftover pork. I made this pasta dish. First I cut the meat into 2 inch pieces. I also had some of the Farro left over too. Don’t you know I used that as well. So while I’m cooking the pasta I sauteed some chopped fresh asparagus, halved grape tomatoes, and 1 clove of garlicwith some olive oil in a large saute pan, just for a couple of minutes. Then I add the pork chucks, and leftover farro with the cranberries, pineapple, and pistachios to the pan. I also added a little chicken stock to loosen everything up and let it simmer for just a minute. Tossed all of this together to warm everything through really well. Tossed in the hot penne, and 1 cup of the starchy pasta liquid. Finished with a sprinkling of cheese, you know Parmigiano-Reggiano. So that was dish number two of my pork loin. This dish was light and delicious,and I served it with a simple green salad on the side.

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Garlic Fennel Pork Loin

2014-02-13 12.09.312014-02-13 12.14.172014-02-13 12.19.032014-02-13 13.47.482014-02-13 13.55.212014-02-13 16.12.40 Remember I had cut the 3 lb pork loin in half, which 2014-02-13 14.55.462014-02-13 16.01.572014-02-13 16.11.56gave me a 1 1/2 pound piece. In a food processor I put 2 tablespoons of fennel seeds, 3 garlic cloves, 2 tablespoons of freshly chopped parsley, 3 tablespoons of Dijon mustard, the zest of 1 lemon,  2 tablespoons of kosher salt, 2 teaspoons of black pepper, and I pulsed this mixture until it was chopped fairly fine then I drizzled in some olive oil to bring it all together. Not too much on the olive oil, you want to still have a chunky paste. While I was making the rub I let the meat sit out at room temperature. I rubbed the entire piece all over and then placed it onto a rack in my roasting pan. I roasted this at 400 degrees for around 40 minutes or until the internal temperature was 140 degrees. Took the meat out of the pan and covered it with foil to rest for around 15 minutes before carving.To serve with this dish I made some Farro. I soaked the Farro in some really hot water for around an hour. This helps the cooking process. I brought 3 cups of chicken stock or broth to a boil and added 1 cup of the drained Farro to the pot and cooked it for around 30 minutes, All you do is bring it to a boil and reduce it to a simmer with a lid on. About half way through I threw in some dried cranberries, and some dried pineapple. When the Farro was finished cooking and was tender but still had a nutty bite to it I added some pistachios the Farro to enhance the nutty flavor. So you get the sweet and salty flavors. Now that the meat and the side is finished I thought I’d make a gravy with the bits and the bottom of the roasting pan. There wasn’t a lot of fat to work with because the pork is so lean so I added a bit of butter to the pan and let it melt over heat on top of the stove, scraping the bits that were stuck with a wooden spoon.  I sprinkled in some flour and using a whisk I whisked that together until the flour was cooked out . Then I added some chicken stock to the pan whisking the entire time, until the gravy was to the consistency I wanted. As you saw in the pics I posted, I placed the Farro at the bottom of the plate and some of the sliced pork and then poured some of the delicious pan gravy over the top. Delicious!

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