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Thread: ChocoTaco369's Personal Food Porn Thread page 2

  1. #11
    belinda's Avatar
    belinda is offline Senior Member
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    Primal Blueprint Expert Certification
    I've only been primal for two months and I haven't gotten into the need to "cook or bake" yet because I'm still really enjoying just how good natural food tastes by itself.

    That doesn't mean that I don't enjoy food porn though!

    I do plan, however, on attempting some crabcakes with scallops and some beef & mushroom meatloaf this week. I'll let you know how they turn out Maybe I'll even take a couple of photos!
    Newcomers: If you haven't read the book, at least read this thread ... and all the links!
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  2. #12
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    ChocoTaco369 is offline Senior Member
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    Horseradish-crusted Pork Loin: A Tutorial

    OK, here's the scoop with pork loins: you want them trimmed of most of the fat, and for God's sake, SEAR THEM FIRST! Whether you choose to do it in hot oil or a very hot oven first, it's crucial for them to remain juicy. I prefer the oil method. Which brings me to the first step.


    Prep your oil!
    I fried this pork loin in olive oil. Oh noes, you're not supposed to heat olive oil that high! Relax, olive oil has proven to stand up pretty well to heat. Yes, it's not exactly coconut oil, but it's not exactly canola oil, either. When infused with rosemary and oregano, olive oil has shown to be far less prone to oxidation as well. So here's what I did:

    Take 3/4c of olive oil, add a liberal sprinkle of rosemary and fresh oregano, mix, microwave on HI for 30 seconds. Then, allow it to sit in the fridge to cool for awhile.



    Which brings me on to my next step.


    Sliver garlic
    This step is self-explanatory.




    Prepare your loin!
    Trim off most of the fat until you get a nice, smooth surface. Cut slots into the top and bottom of the loin and insert garlic. I'm Italian, so I use a lot of garlic. I slivered 6 large cloves for a roughly 3.5 pound loin. Feel free to add more or less to your liking. Viola!




    The rub
    Simple. A few tablespoons horseradish, a teaspoon of cayenne pepper, a teaspoon of cracked black pepper, two teaspoons of lemon juice and a little salt. We'll call it a quarter teaspoon.




    Rub loin
    Self-explanatory. After rubbing, allow to sit in the fridge for at least an hour.



    Continued below...
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  3. #13
    ChocoTaco369's Avatar
    ChocoTaco369 is offline Senior Member
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    Sear pork loin
    Take pork loin out of the fridge and let rest on the counter at room temperature for 10 minutes before searing. Pour the rosemary-oregano-infused olive oil into a large pan and heat to about 375 degrees F. You may want to try and skim out as much of the rosemary and oregano as possible to avoid burning. I missed some rosemary, and it turned out fine.



    Temperature guns come in handy. The oil will smoke mere seconds after reaching this temperature. If it does, don't worry about it. Hitting the smoke point for mere seconds won't destroy olive oil (especially infused olive oil). The pork loin is large and cool enough that the oil will drop 100 degrees as soon as it's added to the pain. Fry as close as you can to 375 degrees F (I kept the burner on the highest setting and it never got hot enough to smoke with the huge loin in there) for 3 minutes on each side.





    Roast the pork loin
    Transfer pork loin to a large enough pan. Drizzle with some of the olive oil. Cover with aluminum foil.



    Cut/poke several small holes in the foil for steam escape. Bake, covered, in a preheated oven at 400 degrees for 30-35 minutes. Then remove the roast, remove the aluminum foil and transfer back in the oven for 5 minutes for a final browning.


    Resting peroid
    THIS IS ONE OF THE MOST CRUCIAL AND MOST IGNORED STEPS IN MAKING ANY KIND OF PROTEIN! After you remove the loin from the oven, PLACE IT ON A CUTTING BOARD TO REST FOR 10-15 MINUTES! This allows the juices to redistribute throughout the meat. If you cut it immediately after you remove it from the oven, it will be tough and dry. After ten minutes, it will be mouthwatering and juicy.




    Side dish suggestion
    Sauteed spaghetti squash with sliced mushrooms, garlic, fresh parsley...fried in some coconut oil, of course. Salt, pepper and add a little lime juice to taste. Done!




    SERVE!
    With fresh cilantro of course. It makes just about everything taste better.

    Last edited by ChocoTaco369; 05-09-2011 at 07:18 PM.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  4. #14
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    highaerials36 is offline Senior Member
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    Good God, dude.

  5. #15
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    Quote Originally Posted by highaerials36 View Post
    Good God, dude.
    seriously! I think I`m in love! lol
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  6. #16
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    oh that looks fantastic!

  7. #17
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    Quote Originally Posted by ChocoTaco369 View Post
    This was one of my absolute favorites.

    Coconut/almond/flax bread with Zuppa Toscana. White potatoes make up the bulk of the soup, so I had to get more creative. I used bacon, sausage, yellow squash and mushrooms. Effing awesome.







    A little warning to all that read this: recipes aren't my best friend. If I bake something - which is rarely - I observe proportions. There are no proportions with cooking. I believe in heavy seasoning and tasting everything you make to fine-tune, so if anyone wants recipes from me for cooking, they will be rough.
    It is posible for you to post the recipe for the bread. I would love to try to make it. Thanks

  8. #18
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    Ohhh, loving the food porn and the step by step explanations! Great tip about infusing the olive oil with rosemary so that it can be used at high temperatures. I read that in Mark's recent article on herbs as well but it hadn't occurred to me that I could apply that tip in this way.

  9. #19
    ChocoTaco369's Avatar
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    Quote Originally Posted by Coconut Girl View Post
    tony, can we get married so i don't have to think about what to cook anymore LMAO

    i make really GREAT stuff when i *feel* like it but sometimes i really have to kick myself in the ass to make the kinds of dishes that you've been creating it's so easy sometimes and other times feels like such a chore! i have almond flour and coconut flour--i should really start baking again *sigh* i kind of gave it up but once again, you've inspired me to get off of my ass and have fun with food again like i used to!

    Quote Originally Posted by pattyd View Post
    seriously! I think I`m in love! lol
    Maybe I'll let you two fight over me
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  10. #20
    ChocoTaco369's Avatar
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    Quote Originally Posted by loves walking View Post
    It is posible for you to post the recipe for the bread. I would love to try to make it. Thanks
    I think I made that on the fly. I'll have to put one together for you.


    Thanks for all the kind words everyone! More to come.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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