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| Tonight's dinner entree; ad lib with pork and oysters | |
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| Tweet Topic Started: Oct 8 2012, 03:26 PM (194 Views) | |
| Piano*Dad | Oct 8 2012, 03:26 PM Post #1 |
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Bull-Carp
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OK, so I had a pork tenderloin I needed to cook, and I had some leftover oysters. I had fried up a bunch of them last night in a panko breading, but had about fifteen or so left over uncooked (with their liquor). What to do? Here's my solution. 1. Give the tenderloin a dusting of salt, pepper and garlic powder. 2. Quick sear it in a bit of olive oil and set in a roasting dish. 3. Deglaze the pan with some red wine and reduce. 3. In the remaining oil and wine reduction, saute several cloves of crushed garlic together with a chopped shallot and a few scallions. I also added a bit of extra white truffle oil for flavor. 4. When softened, pour the wine/shallot/garlic/scallion mixture over the pork. 5. Roast the pork in a 375 oven for 25 minutes in a closed dish. 6. Then melt 2-3 tablespoons of butter in the pan you used to saute the garlic. 7. When there are about ten minutes left in the pork roasting process, pour the oyster liquor into the pan and reduce a bit. 8. With about five minutes left in the roasting process, put the oysters in the pan and saute briefly until the edges of the oysters curl. This is about a minute or two. 9. With 3-4 minutes left in the roasting process, pour the semi-cooked oysters into the roasting dish with the pork and uncover the roasting dish. 10. When the pork's 25 minutes are done, remove it and place it on a cutting board to rest. Put the oysters in whatever dish you will be using to serve the meal. If the liquid in the roasting dish is runny (and it was a bit runny tonight), pour it back into a pan and reduce it to the desired thickness. 11. Slice the pork and put it in the serving dish with the oysters. Pour the sauce over the dish and serve. Sorry, no pictures. I forgot ... |
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| LWpianistin | Oct 8 2012, 03:30 PM Post #2 |
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HOLY CARP!!!
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Delicious! I'm making my first pot of chili of the year. Yummy, but I forgot the onion and have no onion powder. |
| And how are you today? | |
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| Mikhailoh | Oct 8 2012, 05:01 PM Post #3 |
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If you want trouble, find yourself a redhead
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Very, very creative! How was it? |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| Piano*Dad | Oct 8 2012, 05:21 PM Post #4 |
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Bull-Carp
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I thought it was excellent. I don't know the "received wisdom" about pairing meat and oysters, but I thought the flavors married well. The oysters are subtle, but the slight sea tang went well with roasted pork, and the overall wine/oil/garlic reduction was a nice sauce base. Oysters are often a vehicle, or accent, for other flavors and this was true in this dish. I paired it with a Spanish red. The oysters really need to be very lightly cooked, and I might have overdone it a very slight bit. |
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| jon-nyc | Oct 9 2012, 01:25 AM Post #5 |
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Cheers
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Sounds lovely! We both got home late, near 9pm. So a couple of beef brisket sandwiches (ready-to-heat brisket from TJs) was all we could muster. |
| In my defense, I was left unsupervised. | |
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| Jolly | Oct 9 2012, 04:10 AM Post #6 |
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Geaux Tigers!
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Had one of our first cool days, yesterday. I celebrated by cutting two truckloads of firewood and making a chicken/jalapeno sausage/smoked duck/andouille gumbo. It was good. |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| apple | Oct 9 2012, 04:19 AM Post #7 |
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one of the angels
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how very gourmet.. the magazine i really miss. (Bon Appetite just doesn't cut the mustard). |
| it behooves me to behold | |
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| Piano*Dad | Oct 9 2012, 04:44 AM Post #8 |
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Bull-Carp
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I suspect your gumbos/jambalayas are a bit hotter than mine.
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| Mikhailoh | Oct 9 2012, 04:54 AM Post #9 |
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If you want trouble, find yourself a redhead
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Not mine. But then even my gazpacho has a nice kick. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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