It’s certainly not that I haven’t been cooking, it’s just been hard to find a time when I could cook, take pictures, and write about it. I just made a big pot of spaghetti sauce to go in the freezer, because I’m addicted to tomato sauce, but that wasn’t all that blog-worthy.
I’ve done a lot with pork lately. I put a pork roast in the crock pot for a few hours with nothing but garlic and Tony Chachere’s Injectable Butter (which has no calories…that’s right…none). I put it in the refrigerator, drained the gravy off, and then used it to make my Genuine-Imitation Avenue Pub Dumptruck fries. They didn’t last long enough for pictures, but I made a garlic bechamel sauce from a tablespoon of garlic, a tablespoon of butter spray, two tablespoons of flour and ..wait for it.. 3/4 of almond milk. I had to salt it a little, because it was sort of flat tasting, but it was fabulous. So..in total, this is a layer of fries (real potato fries, not frozen), garlic bechamel, caramelized onions (I used a tiny bit of the pork fat to cook them in), and small bits of pork over the top.
I did a pork loin experiment with diet Cheerwine. The boyfriend drinks Cheerwine, and I can’t bear the miserable stuff, but there’s a lot in the house. I did one with 1/2 can Cheerwine, 1 tbsp cayenne pepper, 3 tbsp brown mustard and 1 tbsp Jack Daniels. I just kept brushing it over the top about every ten minutes. That’s gone too, no time for pictures. It was amazingly tender and had a really good flavor that wasn’t overpowering. I did another with 1/4 cup soy sauce, 4 tbsp Sriracha, 1 tbsp sesame oil, and the other half of the Cheerwine…it was very spicy, but excellent and just as tender. Again…no picture time, but both of them well worth doing. Just bake them at 350 degrees and be sure to baste them every ten to fifteen minutes.
I’m going to have to make those fries again. I ate them so quickly that I never even sat down, and that seems like sort of a shame. I’ll take pictures then…maybe.