Jimi
08-26-2008, 02:14 AM
As most of you probably don't know... actually, no one but Xev knows, I am a chef at a wine bar/cafe that serves tapas, lunches, and dinners. I've come up with a new recipe tonight that I am planning on doing as a special on Friday or Saturday, and thought I might run it across some of y'all to get an idea of how it sounds.
The story starts with a pork loin I made for dinner tonight. I used some teryaki and seasoned the loin, cooked on 350 for about 40-45 minutes, sliced, garnished with garlic and A1 teryaki sauce, and served on a bed of rice.
My plan for Friday is as follows:
Pork Loin trimmed of fat sliced down the middle half-way through. Then I will add... I'm thinking apricot puree and some chopped apricots. Then I will glaze the top with a little honey and top with some basil and possibly some chopped cranberries.
I was also thinking that in lieu of the honey, I might use some port instead. I will serve with glazed sweet potatoes on the side. Any feedback?
The story starts with a pork loin I made for dinner tonight. I used some teryaki and seasoned the loin, cooked on 350 for about 40-45 minutes, sliced, garnished with garlic and A1 teryaki sauce, and served on a bed of rice.
My plan for Friday is as follows:
Pork Loin trimmed of fat sliced down the middle half-way through. Then I will add... I'm thinking apricot puree and some chopped apricots. Then I will glaze the top with a little honey and top with some basil and possibly some chopped cranberries.
I was also thinking that in lieu of the honey, I might use some port instead. I will serve with glazed sweet potatoes on the side. Any feedback?