| windriverfamily |
Today is my girl's birthday. She has a martial arts class tonight, so we
decided to have her "birthday dinner" last night. Turned out wonderful!
Entree: pork loin, which I butterflied, spread with a paste made with
katamata olives and brown onions, tied up tightly with string, then roasted
slowly in a 250 deg (F) oven.
Salad: Torn baby spinach leaves, served with chopped egg, chopped bacon,
and tiny bay shrimp just off the boat that morning. I made a dressing with
fresh thyme, wine vinegar, finely chopped onion, and EVOO. Would have been
better with a squeeze of lemon.
Veg: steamed sweet artichokes so young that the chokes were less than the
size of a dime.
Carb: Cheese/garlic toasts
Dessert: Double layer dark chocolate cake
Goodness, that was a fine way to celebrate!
skg
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| ~patches~ |
windriverfamily wrote:
> Today is my girl's birthday. She has a martial arts class tonight, so we
> decided to have her "birthday dinner" last night. Turned out wonderful!
>
> Entree: pork loin, which I butterflied, spread with a paste made with
> katamata olives and brown onions, tied up tightly with string, then roasted
> slowly in a 250 deg (F) oven.
>
> Salad: Torn baby spinach leaves, served with chopped egg, chopped bacon,
> and tiny bay shrimp just off the boat that morning. I made a dressing with
> fresh thyme, wine vinegar, finely chopped onion, and EVOO. Would have been
> better with a squeeze of lemon.
>
> Veg: steamed sweet artichokes so young that the chokes were less than the
> size of a dime.
>
> Carb: Cheese/garlic toasts
>
> Dessert: Double layer dark chocolate cake
>
> Goodness, that was a fine way to celebrate!
>
> skg
>
>
It does sound very good. I would pass on the artichokes and the
chocolate cake. I'm likely the only one in the world that hates
chocolate. That pork loin sounds wonderful! A little dijion mustard
added to the dressing would be good too but that pork loin does sound good.
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| Steve Y |
Sorry to be pedantic but if you tied the loin afterwards, can it really
be described as butterflied ? Isn't that just cutting almost all the
way through and then rolling ?
Is there a definition of "to butterfly" ?
Steve
windriverfamily wrote:
> Today is my girl's birthday. She has a martial arts class tonight, so we
> decided to have her "birthday dinner" last night. Turned out wonderful!
>
> Entree: pork loin, which I butterflied, spread with a paste made with
> katamata olives and brown onions, tied up tightly with string, then roasted
> slowly in a 250 deg (F) oven.
>
> Salad: Torn baby spinach leaves, served with chopped egg, chopped bacon,
> and tiny bay shrimp just off the boat that morning. I made a dressing with
> fresh thyme, wine vinegar, finely chopped onion, and EVOO. Would have been
> better with a squeeze of lemon.
>
> Veg: steamed sweet artichokes so young that the chokes were less than the
> size of a dime.
>
> Carb: Cheese/garlic toasts
>
> Dessert: Double layer dark chocolate cake
>
> Goodness, that was a fine way to celebrate!
>
> skg
>
>
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| Sheldon |
Steve Y wrote:
> Sorry to be pedantic but if you tied the loin afterwards, can it really
> be described as butterflied ?
Butterflying is a butchering technique.
> Isn't that just cutting almost all the way through
Yep.
> and then rolling?
Yet another preparatory technique.
> Is there a definition of "to butterfly" ?
butterfly
In cooking, to split a food (such as shrimp) down the center, cutting
almost but not completely through. The two halves are then opened flat
to resemble a butterfly shape.
=A9 Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.=20
Sheldon
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| Kathy in NZ |
On Mon, 17 Oct 2005 08:51:23 -0700, "windriverfamily"
<windriverfamilyX@yahoo.com> wrote:
>Today is my girl's birthday. She has a martial arts class tonight, so we
>decided to have her "birthday dinner" last night. Turned out wonderful!
>
>Entree: pork loin, which I butterflied, spread with a paste made with
>katamata olives and brown onions, tied up tightly with string, then roasted
>slowly in a 250 deg (F) oven.
>
>Salad: Torn baby spinach leaves, served with chopped egg, chopped bacon,
>and tiny bay shrimp just off the boat that morning. I made a dressing with
>fresh thyme, wine vinegar, finely chopped onion, and EVOO. Would have been
>better with a squeeze of lemon.
>
>Veg: steamed sweet artichokes so young that the chokes were less than the
>size of a dime.
>
>Carb: Cheese/garlic toasts
>
>Dessert: Double layer dark chocolate cake
>
>Goodness, that was a fine way to celebrate!
>
>skg
>
That does sound very nice.
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| ntantiques |
windriverfamily wrote:
>
> Entree: pork loin, which I butterflied, spread with a paste made with
> katamata olives and brown onions, tied up tightly with string, then roasted
> slowly in a 250 deg (F) oven.
Am always looking for something new to stuff into a pork loin & that
sounds really good. DH will eat pretty much anything that involves
carmelized onions. Did you just whir up a paste of pitted olives and
onions in the food processor?
Nancy T
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