Heat oil in skillet. Add onion and pepper to oil cook until slightly soft; add in parsley.Season with coarse salt and pepper. Continue cooking until soft and slightly browned. Remove to medium glass bowl. Turn the heat up slightly. To "dice" my bacon I like to take some kitchen scissors and cut it that way. Makes it easier to do.When the pan is up to heat add in bacon and cook until almost crispy. You don't want hard chunks of bacon inside your pork it won't be very pleasant. It can be crispy, but just don't make it too crispy. When you mix it with the pepper and cheese it will soften up a little bit. When your bacon is cooked add it on top of your peppers in the glass bowl. Grab a smaller skillet and add a tbs or less of bacon grease and heat over medium low. When it's up to temp add in spinach only cook for about 10-15 seconds. Just a quick fry will do. Spinach is delicate and doesn't take much to cook. Really you just want it to get the bacon flavor in it. Add it to the peppers and bacon. Set aside; let cool. Once you have your pork loin cut open its time to season it. You can just keep it simple with some coarse salt and pepper, but I also added a Mesquite rub to mine for an extra kick to the pork. Drizzle olive oil onto the pork and sprinkle with seasonings on both sides. your cut side is the side you want to add your stuffing to. Go back to your peppers and mix it all up; try it does it need a little salt add it. Is it spicy enough? Add some chili powder if you don't think it's spicy enough. Mix the cheese into the peppers. Spread mixture into the pork leave about a half inch space all the way around. Spread it on kinda thick, but make sure it's evenly spread. You may have some left over that is okay. I made mashed potatoes with mine and reheated the pepper mix and topped my potatoes with it. When you have spread it nice and evenly as possible it is time to roll it. Grab the end closes to you and start to roll it you want to roll it tight, but don't be rough because your pork can rip easily now that you have weakened it buy slicing it thin. If it tears a little that is okay you can tie it up later, just add an extra piece of twine there if needed. A last little note if you like it hot you can always add more spice add a habanero or serrano. Whatever you prefer. Customize this to your tastes. | What you will need: Red Onion, diced 1/2 green pepper, diced 1/2 yellow pepper, diced 1/2 orange pepper, diced 1/2 red pepper, diced 2 poblano pepper, diced 2tbs Olive Oil 1/4 cup fresh parsley, chopped 7 slices bacon, diced 1-2 cups fresh spinach, roughly chopped 1- 1 1/2 cups colby jack cheese 1 large Pork Loin, trimmed Chili powder (optional) Mesquite Rub (optional) Salt and Pepper to taste Now it's time to open up your pork loin. Below is a video I found on youtube.com to learn how to cut the loin. I found this video very helpful. I hope you do as well. Also to help visualize the cut I used my knife on the end of the loin and just traced the spiral just so I could imagine the cut and how thick it would be. It helped me. Here is a video on how to properly tie up a pork loin. I actually wish I would have watched it because I didn't know how to tie one properly, but I figure whatever gets the job done. Watching the video I'm confident I can tie it right next time. I hope you find this to be useful. Now it's time to grill it up. I love cooking with charcoal. I got my coals ready and tossed it right over top of the heat. I turned it three times to get all sides with nice grill marks. It should take about 45 minutes to an hour to cook so about 10-15 minutes per side. This is a great dish to enjoy with friends. |
You can't go wrong with chicken. I used chicken legs and seasoned them up with some Onion and Garlic powder and with Rotisserie Chicken seasoning. I added a thin layer of water in the pan and cooked them on about medium, covered until they we're cooked through. (Cooking them with the water helps them to stay moist during cooking.) When they were cooked I heated the George Foreman grill up and put them on 2 at a time just to crisp them up a bit. While the chicken was cooking I used a small pan and added a sweet honey bbq with a hickory bbq and some chopped onion and basil and heated it through. When the chicken is all done I took the bbq and poured it over the plate of chicken. I saved a little bit of the bbq to add to my spaghetti noodles I made up. I used a roast for this. I cut it up into chunks and cooked to about medium rare. I sliced it into thin pieces. I used an Italian loaf and sliced it into about 1.5 inch pieces. I buttered the outsides of the bread and layered the steak, slices of cheddar cheese, sauteed green pepper and onion, and spinach. I used our George Foreman Grill to cook them up. About 4 minutes and they were ready This is your new blog post. Click here and start typing, or drag in elements from the top bar.
We were visiting the family a couple weekends ago and we made dinner over there. I seasoned up some NY Strips with some onion and garlic powder and some Applewood Rub. My lovely Fiance cooked them on the grill. He doesn't help out much with the cooking (not for lack of will but I don't like other people in my kitchen messing with my food). I love to cook on the grill but you got to give a man something to call his own so I let him cook on the grill most the time. I also made some BBQ Bacon shrimp with the steaks. It is the easiest thing in the world to do and it is really good. I like using the medium sized shrimp although it is very good with the jumbo shrimp too. For best results with the bacon cook a little bit before wrapping around the shrimp. When you wrap it you don't want the bacon to overlap it's self too much because that bacon won't cook right, it will be very chewy. I don't know about you but to me crispy bacon is a lot better. Then once you have the shrimp all wrapped and put on skewers they're ready for the grill. (You can cook them in your oven also, its just much better on the grill.) Once the bacon starts to crisp up, you need to add the bbq sauce of your choice. I like to use the sweet & spicy type sauce on mine, but any kind will work. This is your new blog post. Click here and start typing, or drag in elements from the top bar.
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Claire NorrisI am from Michigan born and raised. I've been cooking mac n cheese since I was 7. I just love making good food. I want to share that food with all of you. Archives
November 2013
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