Tuesday, September 15, 2009


Hi all, Happy Tuesday!!!

I had a few peeps over for dindin the other day and cooked up some vittles. I thought I would share some pictures with you!

A couple of snacks to start...

Sliced black mission figs, La Quercia prosciutto, arugula, balsamic vinegar - simple but decadent with some red wine.

And sauteed shisito peppers with cumin and hawaiian pink salt. Have you had shisito peppers before? I love them! I haven't seen them in any regular groceries before, only the asian grocers and the farmers market. I cook and serve them sort of in the style of pimentos de padron - have you heard of those? Popular tapa in Spain, I guess, though I haven't had them YET!
These are an awesome drinking snack...salty, slightly spicy, yummy. Goes great with beer, or my personal fav drink - champagne!

Then for the main meal, I made my chile crusted pork loin. It is coated with chile powder, cumin, garlic salt, red pepper flakes and olive oil. Then I throw it in the oven for about 20-30 minutes at 350-400. I take it out every 10 minutes or so, flip it, add more spices. Sometimes, I throw it under the broiler so the crust dries out a little. After it cooks, take it out of the pan to rest, then make a sauce with the drippings plus lime juice. I usually add more spices and olive oil because the sauce is the best part. Make sure to cook the spices if you add more, they taste gross "raw". You can do this on the stovetop or throw the pan in the hot oven for a few minutes.

Served it up with cauliflower rice, and roasted zucchini and eggplant. Here's an overflowing plate!

A big thank you to Alisha who recommended just breaking up the cauliflower in the food processor instead of grating it. YES! It worked just as well. No bleeding grated fingers! YAY! I added turmeric to it to give it a pretty color.

Have a great day my friends!


  1. Oh good! You're welcome. :)

  2. Thanks! Saves time AND fingers!!! :)

  3. How do I get an invite to one of your dinners? :) Looks delicious!!!

  4. Thank you my dear! Anytime, anytime! Just invite yourself!