Food Porn

EricV

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#1
So we ate a late lunch today and dinner time rolls around... Neither the wife or I are big hungry so I we discuss the options and what we have laying around in the fridge. We just did a sweet/smoky pork roast in the slow cooker yesterday and pulled the pork, so lots of that in the fridge. Wife pokes the net for pulled pork left overs to see what rises to the surface...

Pulled pork Nachos. Before tossing in the oven. Now, we had Fresh tortilla chips, pulled pork, green onions, med cheddar, (Tillamook), and shredded mozzarella. I think I'm done with layering until the wife spotted the bag of french fried onions. "Why don't we sprinkle some of these on top?" Note LAYER of french fried onion ring bits. Ok, 350 on the oven drawer, ( we just got a dual fuel range with an electric oven drawer in addition to the full size oven. Our first use of it.).
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This is after it came out of the oven drawer 10 minutes later:
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Possibly the best nachos I've ever had. And I've had good nachos. Mexico, SoCal, SoUT, SoAZ, TX, NC nachos are really good, but these rocked the house tonight.

Sorry if I made you hungry!
 

Don in Lodi

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#2
LOL, nachos are my rating meter for how good the place is.
 

EricV

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#3
More food pics. Feel free to contribute to this thread with your own creations. I'd love to see what you're cooking or eating, (restaurant pics totally fine too).

Sweet and sour meatballs over steamed white rice last night.
Meatballs fresh out of the oven
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Sweet and sour goodness
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Sauce w/meatballs added
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Plated. (I had seconds) :p
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EricV

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#5
I'm gonna need that recipe......
Ok, here you go: LINK

A couple of tips - Either cut the meatball portion in half and make the full sauce recipe, or double the sauce recipe if you're doing the full 2 lbs meatball portion.

Tip #2 - Add Red Pepper flakes. If you're not into HOT, just give it a good shake from the container with the holes being used. Otherwise, a bit more. This really gives the sweet and sour sauce a nice pop w/o being hot, even for a mild palate.

We always add onion and often add other things that happen to be on hand.
 
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EricV

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#6
Tonight's dinner: Pulled pork pizza with tequila lime bbq sauce, red/green onions and a combo of smoked gouda and mozzarella cheese.

Pre-oven with smoked gouda cheese & pork layer:
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With red onion layer:
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With green onion & mozzarella cheese and a little more BBQ sauce, then into the oven!

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Finished product out of the oven:
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wfopete

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#9
Ok, I'll play along.

Take a pork tenderloin and butterfly it so it lays open. Then add/layer your choice of filling. I combined ricotta cheese, basil, spinach leaves and artichoke hearts. I have also used a little salsa. Roll it all up, tie it together, rub with EVOO, season w/salt/pepper or whatever then apply your favorite bacon weave. Throw it in the oven @ 400 degrees or on your grill (indirect heat). Get the internal temp to 160, remove from grill/oven, let stand for five minutes and enjoy. Call your cardiologist in advance or in the morning but that might be too late.

bacon bomb1.jpg

bacon bomb 3.jpg

Bacon Bomb 4.jpg
 

EricV

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#13
Man.....I'm doing the "Every Other Day Diet" and you guys are killing me!

Note to self: Only check this thread on non-diet days.
If it makes you feel any better, we had a simple meal of baked chicken breast w/o skin and broccoli in between the other two meals I posted. Not worthy of pictures. Now check out Pepper Bacon Maple Jam.
 

EricV

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#15
Tonights experimet is a pork roulade with a filleted pork loin, dusted with some chopped garlic and white pepper, then a coating of apple maple bacon jam, followed by a sprinkling of chopped green onions, then a few strips of bacon, (you didn't think I'd forget the bacon, did you? :oops: ), rolled up and coated lightly with the drippings of apple maple bacon jam and coated in bread crumbs, (Italian seasoning version). Into the oven at 350F for 40 minutes and I'll check it to see how things are going. I may tent it with some foil if it starts to brown up more than I want.

Forgot to take pictures during assembly, but here is a shot just after I put it in the oven.
UNADJUSTEDNONRAW_thumb_c58.jpg

More when it comes out of the oven.
 

EricV

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#16
Ended up taking about 1:15 to bake. I should have gone with 375º and/or started with the convection oven, not just normal bake. Came out wonderful, moist and fully cooked to 165º internal with a meat thermometer.

Next time: Add a heavy layer of apple maple bacon jam, not a light layer. I used parchment paper to line the baking dish and was pleased with the results compared to foil. A bit more crust and less puddle in the bottom. Ok, Pics or it didn't happen:
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Next time I think I will also flllet it a bit thinner so I can get more roll. We enjoyed it a lot though. A touch of sweetness, hints of the pepper and bacon with the green onions. Very nice with the broccoli.
 

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EricV

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#17
C'mon you guys, I know you cook. Share some food porn. :cool:

We had a big hunk of wild caught salmon fillet left over from the original meal so googled what to do with salmon left overs and ended up with Salmon Cakes for lunch today. Sautéed 1/2 a bell pepper and 2/3 a cup of yellow onion, finely minced, until golden translucent in 1/2 Tbls of butter mixed with same qty of olive oil. Then mixed that with breadcrumbs, 2 beaten eggs and some garlic salt & pepper. Ended up looking like this after making patties:
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Fried in more olive oil and butter, about 4 minutes per side on med heat.

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Plated and ready to eat with a dab of sour cream.
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EricV

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#20
Very nice! I'm a big brussel sprouts fan.
 
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