Friday, May 29, 2009
Sunday, May 24, 2009
There is something about simple potato salad. The creamy texture of the mayo, the bite of the mustard, the crunch of celery and the bright highlight of the onion all surrounding - in this case - the body of roasted potato cubes. With that last element the salad went from elegantly simple to simply elegant.
Now, if I might, let me round out the epicurian picture.
Preheat the oven to 375 F.
I removed the "silver film" from the pork tenderloin (the smaller cut, 1 - 1.5 lbs) and then tied it into a pinwheel. Salt, pepper, garlic powder and onion powder to taste then seared on all "sides" in 2 tbls of olive oil in a smoking hot cast iron skillet.
Once the browning is complete then cover the pork loin with strips of hickory smoked bacon. The bacon does three important things for this meal. First, it is a 'moisturizer' for the little roast. Second, it is a cooking indicator. I know I will be taken to task for saying this but, "when the bacon is done, the pork loin is done" (Yeah, I am one of those that prefers pork done. Sorry.)
Finally, the third and perhaps most important reason for the bacon is to compliment the potato salad.
So, in presentation there are three slight slices of roasted pinwheel pork loin opposite a serving of cold roasted potato salad married together with a strip of chrisp bacon.
Posted by William Meloney at 1:43 PM
This will be an experiment in cross culinary thinking... so here goes.
I pealed and cubed a mess (4 medium & 5 small) russet potatoes. Then parboiled them, just a little too long but we will see. I had intended to only bring them to a boil and then stop but... distracted folding laundry. Subject to my own criticism - cooking is a full time, full attention activity.
I thooroughly drained and tossed the cubes with a mixture of olive oil, fresh cracked black pepper, garlic powder, onion powder, crushed dried rosemary, a sprinkling of marjoram and a touch of red pepper flake. I added a little more olive oil and then spread the cubes onto a stick resistant baking sheet. Popped the whole thing into a 325 F oven and set the timer for 15 minutes.
Turned them gently, still soft, due to being over parboiled. I will have to watch that next time.
Second turning begins to show a little body to the cubes. No color yet.
Like the Emril Lagassi fellow is fond of saying, I wish you could have Smell-o-vision ... just the scent of these roasting potatoes is to die for. Now I am torn. Just a second...
Third turn - cubes are now quite firm and beginning to show a haze of that GBD color (Golden Brown Delicious).
So I am torn... and so here is my resolve. I will divide this nearly 6 cups of cubes and only make potato salad with half of them. Just have to eat the rest of them straight up...maybe...
Posted by William Meloney at 12:08 PM