is there anything you can't do? :)

**Conjunction Junction, what's your function? No seriously, I slept through grammar class, so I have no idea what you do.**

Some day I'll make it.  Oh Oh! maybe I'll bring one to Dragon*Con!

each bite is what I imagine an eternity of heaven to be like.

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the trick to staying sane is to just out-crazy the world

Even my kid should want to eat these!  I'll have to give it a try and see how it goes over.  Strangest little Irish girl...doesn't eat potatoes...  If anything can convert her maybe this will!    (It'll be the bacon!). 

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Captain of the Touchback and Proud member of the Gutter Sistren

I made this tonight and I'm pretty sure that I saw god after eating it. That last part could have been the Psilocybin extract that I dropped into my eyeballs earlier, but the sauce was pretty damn good anyway. This dish has a bit of prep work, so give yourself about 30 minutes or so to chop up the veggies. Serves 2-3 if pasta is your entree, 4-6 if pasta is a side dish or part of a multi-course meal. Pairs well with a dry white wine.

You will need:

About 1 cup each finely chopped yellow squash, green (zucchini) squash, red or white onion, mushrooms (psychedelic or not, your choice), and fresh spinach.

1/4 pint heavy cream

14.5oz of fresh blood from an unbabtized child... or one can of whole, plain peeled tomatos, whichever you have on hand.

4 - 6 slices of raw bacon, diced into small bits (optional for a completely meatless dish)

Salt, Pepper, Red Pepper flakes

In a large skillet or saucepan, sautee all the veggies and bacon together at medium heat until the squash and onion bits are nice and tender, about 10 minutes or so. While that's going on, run your can of whole tomatos (undrained) through a food processor until it's smooth. You can substitute fresh whole tomatos, but using canned is a bit less expensive. Once your veggies are tender, add the tomato goop & let the mixture come back up to a simmer. Add heavy cream until the sauce turns pink, but not too light (you're not making a cream sauce here). Salt and pepper to taste, and if you want to add some zip to it, throw in some red pepper flakes. Let the sauce simmer on medium-low heat for 5 -10 minutes, stirring frequently until it has reduced down a bit and thickened and the flavors have blended. If it gets too tight, you can always add a bit of water to loosen it up.

Serve over bowtie or spiral pasta with a spinach & strawberry salad (fresh spinach & sliced fresh strawberries) dressed with a balsamic vinaigrette with dijon mustard mixed in to taste (the mustard binds the vinigar and oil together to keep them from seperating easily).

Trust me on this one my fellow Junkies, you do not want to pass up this magnificent dish.

**Conjunction Junction, what's your function? No seriously, I slept through grammar class, so I have no idea what you do.**

This recipe is courtesy of Anthony Epps AKA Beanchef on twitter.

Find a nice good size pork tenderloin. I used a 4lb one.

Get one red pepper and one green pepper

approx 2 large bundles of fresh spinach (It sounds like a lot but is cooks down.)

One container of fresh mushrooms, approx 1lb ( I used the Crimini's that Anthony recommend, very good taste.)

Depending on your liking of the above veggies, you can add more of or use less of, totally up to you.

First trim of any excess fat. The next step is sort of tricky. You need a sharp knife and a cutting board. Lie the pork loin flat on a cutting board.  Start a horizontal cut about a 1/2in up from the bottom of the tenderloin.  As you cut, push back on the tenderloin making sure to keep at least 1/2in of meat below the cut. As you continue to cut and push the tenderloin it rolls out and when done you will have a 1/2 thick slab of meat on the board.

Once you have that done:

Take the peppers and scorch the outer skins using a hot flame. Flame from a gas stove burner or in my case I used a propane torch. Scorch the skin quickly until it becomes blackened and starts to bubble up. Set the peppers aside to cool.

Once cool scrape the scorched outer skin off the peppers and cut them into sections.  Be sure to remove the rib section of the peppers and dispose of them. Cut the remaining pepper pieces either into small strips or dice.

Slice and wash the mushrooms.

In a saute pan, add some butter and olive oil and bring to it to a temp suitable for sauteing. Add the mushrooms and peppers and cook for a bit ( I also added a little fresh minced garlic). When the mushrooms and peppers are well sauteed add the fresh spinach to the pan and cook until the spinach is nicely wilted.

Put the contents in a strainer and allow any excess oil or butter to drip off.

Now, take your sauteed mixture and put it on your slab of pork loin and spread evenly. Try to keep it back about and 1" or so from the end you will be rolling it towards and also from the sides as the mixture will spead during the rolling. (I sprinkled the mixture with a little asiago & feta cheese before rolling).

Once you roll the tenderloin back up use butchers twine to tie it closed spacing the ties about 2" apart.

Cook at 350 until the internal temp reaches approx 160degs.

Let set for about 15min before slicing and serving.

This recipe is quite labor intensive but is well worth the time and effort!

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KISS'd by Sigler. Honored recipient of the 2009 "Iron Man" Award.
Funky Name Brotha, Gutter Brethren & Pusher Twice Over!

I'm definitely gonna try this one the next time I buy a pork loin. Usually I do a Wellington with these, and I'm thinking that rolling your tenderloin in a sheet of puff pastry would turn out scrumptious! I bet a nice sweet red wine would pair well with this. Oh hey, another good use for pork tenderloin is to stir fry thin strips of it with some cole slaw mix and some bean sprouts, with a healthy splash of teryaki sauce. It makes for a really quick and easy Asian-style dish.

**Conjunction Junction, what's your function? No seriously, I slept through grammar class, so I have no idea what you do.**

Of course, there's not too many things that mashed potatoes don't go with.

**Conjunction Junction, what's your function? No seriously, I slept through grammar class, so I have no idea what you do.**

So, I stumbled across this last night completely by accident.

Went to the store after work, not really all that interested in anything I had at home to eat for dinner.  Hit the seafood section and found fresh catfish nuggets (love catfish but didn’t feel like broiling a fillet so I went with the raw, chunked version of said feline fish).  Decided that stir frying this would be easy and quick.

Got it home, did some magic and dear lord, I’ve found something I’m going to cook on a regular basis.

So…

Step 1: melt a tablespoon of butter or margarine in a wok.

Step 2: after it’s thoroughly melted, lay catfish pieces in wok.  Douse liberally w/ Worcestershire sauce.  Top with a sprinkling of garlic powder.

Step 3: let it cook for a few minutes, then flip, repeating the Worcestershire sauce and garlic steps.

Step 4: after it’s nearly cooked on that side, add in crab meat (I used imitation as that’s what I had) and begin mixing both meats and sauce together.

Step 5: cook for a few more minutes until catfish is done and crab is heated.

Step 6: damn.

Next time, I’m going to try putting this over rice.  I was blown away with how well it turned out.

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I have a fave Worcestershire recipe I discovered by accident many years ago. I usually use pork chops/fillets, but it's also good with pork ribs.

Put pork in baking dish. Chop up onions and sprinkle over pork. Add liberal amounts of Worcestershire sauce, then drizzle honey over it. Cover with lid or aluminium foil and bake on a low-ish temperature (slow bake) for about an hour. Turn the oven temperature up a bit, uncover and bake for another 10 minutes on each side, to brown up the pork and caramelise the sauce.

If you have a slow cooker, cook for 4-6 hours on low, then take it out and put it in hot oven for the last 20 minutes. I usually add sliced carrots as well as onions, but you don't have to.
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~Official Honey Trap for the CBBC Aussie Posse; Proud Member of the Gutter Sistren~
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this definitely goes on my list of things to trie as I too am a fan of worchestershestershire sauce AND anything pork related.
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so, I've found that this works on both pork, chicken, and am presently letting some pork and shrimp marinate in it for some fajitas tonight.

1/2 cup of steak sauce
3-count squeezing of sriracha pepper sauce
liberal dashing of garlic powder
liberal dashing of crushed red peppers
2 to 3 finely diced chipotle peppers

I'm digging the hell out of it and need to run it by a pretty hardcore foodie friend of mine to see what he thinks.

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That's gonna burn going in and out.
[flickr-photo:id=5069365035, size=m] [flickr-photo:id=4347154616] Pusher and member of the Gutter Sistren

[flickr-photo:id=4872769926,size=m] • [flickr-photo:id=4872123139,size=m] • [flickr-photo:id=4933249630,size=m]

• scottepond.com

tastes great on fajitas, too.
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Honestly, it's not too bad at all.  There's just enough of a kick to take notice, but the flavor seems to overpower the heat.

This, of course, is coming from ME, so I'm probably not the best person to consult on how hot this may be. ;-)
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1 large bag Rotini (corkscrew) pasta

1 English cucumber

1-2 tomatoes (whatever kind you prefer)

1 very small red onion

Sliced kalamata olives 1-2 cups

Extra Olive oil

Kraft Greek Feta and Oregano dressing

Creamiest feta chees you can find (I use about 400g to 1 large bag of pasta)

Dry oregano

Crushed black pepper

Prep

Cook the pasta, drain and cool to room temperature or lower with cold water. Allow to drain completey in strainer, stirring occasionally to get ALL the excess water out. Coat with with a SMALL amount of olive oil to prevent sticking, place in container and store in fridge. Dice tomatoes, and onion. Cut cucumber in to 1/4 pieces, lengthwise. Use knife to shave out slimy seed part in the center. Chop those 1/4's into small pieces. Mix cold pasta with chopped veg, olives, black pepper and coat lightly with the greek dressing.

Serving

The longer you store this mix in the fridge, the more moisture from the dressing will absorb into the pasta. If it seems to dry, mix in more dressing prior to serving. For presentation, top with crumbled feta and sprinkle oregano. If you're making a trough of it for a BBQ like I do, just mix it all together.

I've had to make this for every I've attended BBQ in the last 4 years. Green and red pepper are optional additions to the core recipe.

Enjoy!

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I was kicked out of the Cub Scouts for eating a Brownie..................

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Head Coach, Wabash Wolfpack

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Husband of Susan, Friend of Junkies everywhere

Or has there been a relapse? 

The Pure Essence of Randomness, Captain of the Touchback, Two-Time Pusher and Proud member of the Gutter Sistren

5o many things to try after the 6 week challenge :)
[flickr-photo:id=5353037802,size=m] & Proud member of the Gutter Sistren

2 lbs sliced bacon

2 lb ground sausage meat (without casings)

Buns

Burger Garnish

Weave together 1 pound of bacon .

Cook the seond pound completely and slice into small pieces.

Lay the weave out on a tray and spread the sausage meat over it evenly. Then, sprinkle the cooked bacon on top of the square meat pile.

Roll this whole thing up like a jelly roll and cook in the oven at 300-350. You need to cook it all the way through without burning the delicious bacon shell. Slice this roll to desired thickness (this is where I melt cheese on the slices) and serve like normal burgers.

Sit back and wait for your heart to stop.

-------------------- Villa Nandes Photo Blog

So going to try this.  Sounds like heaven!

The Pure Essence of Randomness, Captain of the Touchback, Two-Time Pusher and Proud member of the Gutter Sistren

It's football season. 
What are some of your best tailgating novelties?
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