Jimi

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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?

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"I don't care if they're black, white, purple or green. Awww hold on now. Purple or green? You gotta draw the line somewhere. To hell with purple people. Unless they're suffocating. Then help them."


January 2009, the end of an error.