Ok, so I’ve only been gone for eleventy months but, hey — no ciggies!!! No politics in this diary other than my Spanish reach out to voters who speak Spanish better than I do.
No excuses — just getting back in the game and trying to figure out stuff so bear with me if I’ve gotten a few things wrong (which, if they are wrong, it is someone else’s fault. :-D)
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[BREAK THING — WHAT THE HELL? WHERE IS IT?]
Tonight [Sunday] when I should have written for Sunday but had a something something intervene I made a truly excellent dinner. I’m cooking more than I’ve ever done in my life whilst caring for another important person. Don’t remember the last time I made buttermilk blueberry pancakes but now do so 3 times a week. I don’t even eat those delightful discs.
I did eat the following tonight — Sunday — and potatoes are definitely not on my diet. My opera buddy and I used to go to a brilliant Tibetan restaurant that had a potato curry appetizer — served room temp. I searched far and wide for it but didn’t nail it. The following, however, is utterly brilliant and may not be Tibetan but certainly Asian influenced.
Potato Curry
6 c. small potatoes ( not russet — I used small red tomatoes with skin on)
½ tsp fenugreek seeds
2 Tbls oil
1 large onion minced
3 Tbls fresh ginger minced
4 garlic cloves minces
1 tsp Coriander — following dried spices can be mixed in small bowl
1 ½ tsp curry powder
1 scant tsp turmeric
2 tomatoes coarsely chopped
1 dried hoot pepper, left whole
Cut into small pieces and pre-cook potatoes until almost soft. Drain.
Saute fenugreek seeds in oil until light brown (under a minute on med. high)
Add onion and cook for 5 minutes.
Add garlic and ginger, cook for 5 minutes.
Add remainder of ingredients. Add water if mixture gets dry ( I added at least ½ cup) and cook for 30 minutes.
Add potatoes and cook until tender.
Potato Curry can be served room temp. I removed the large Mexican hot chili.
Pork Tenderloin with Seasoned Rub
Wow — big letters when I copy and paste! Har!
Ingredients
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic
Directions
Preheat the oven to 450 degrees F.
In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
Interesting. I had two pork loins — total of 2.5 pounds so the spices and rest were perfect. I stupidly thought the oven was at 350 degrees rather than 450. Reason I had to cook for another 5 plus minutes but no problem. The pork was perfectly moist and tender. I may stick with the 350 degrees and 25 minutes.
Next time I will make sure I have the latest buddy list. Sorry for my absence and missing Sunday (today) which was my plan. If I am taking someone else’s spot, please ignore.
Cheers, dears and deers.