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Wednesday, October 14, 2009

Food Groove Back! It's All Good...





Today, I did a stupid big pork loin (5lbs.!) in a slow cooker, on a platform of Redskin potatoes. I do this step, because I don't want that chunk of meat sitting in liquid, but I do want the liquid to keep it moist! Loin is seasoned until it yells; "No mas!" with coarse ground salt, same grind black pepper, garlic powder, onion powder, ground thyme, and ground marjoram. I topped with slices of Granny Smith apple slices, for their moisture and slight tenderizing ability.. This is then cooked on high for an hour, then on low for five more.. As slow cookers don't "brown" meat, I then put in a 450F oven, and bake for 20 minutes. While this is going on, take the taters, chop coarsely, and fry in olive oil, until they start to form a crust. Use a sauce of choice, and the fried potatoes will be what you eat first- with ketchup!
Next on the menu- Deviled eggs! Wife had "potluck" dumped on her, and these treats are never left to bring home! We cooked and peeled eggs, cut in half, and made the yolks into a great filling! Crushed and mashed into paste, with dry mustard, French's, and Dudek's Polish mustard, mayo,(2 to 1 with mustards!) and a touch of lemon-pepper seasoning (and a pinch of white sugar!), topped with paprika- well, done!
My son from K.C. sent me some BB-Q sauces and rubs, which I am dying to try! That's another post...

56 comments:

Just telling it like it is said...

Oh my mouth was watering at the pork...Since I have given it up...I sure do miss it!!!
and you don't want to know why I gave it up trust me!!!

Chris said...

Glad you are feeling better! I didn't know about the tenderizing properties of the granny smiths. Is that just that variety or does it stand true for all apples?

boots said...

I love the potato under the meat idea, so many times I have thought there needed to be some way to lift it up but keep it close.
So how many did you feed with that gi-normous roast?

g-man said...

I don't mind the roasts sitting in hot juice.
The eggs sounded yummy!!!

Denise said...

That pork looks awesome and to use the slow cooker, even better!!!!

Stacy (the Random Cool Chick) said...

I'm doing my bi-monthly grocery shopping today. I think a pork loin is going on my list.

YUM!!!!

I like to cook mine in the slow cooker, too - I think I'm going to try your method! :)

highlandsranchfoodie said...

Glad you're feeling better! The pork looks wonderful. Love those seasonings. BUT, I love deviled eggs. Make them alot to take when invited over to friends for dinner. I make them a little different. But do add a littel sugar. I have that same tupperware egg container. Have had it for a million years. :-)
Lea Anb

TavoLini said...

mmmm! Those potatoes sound FANTASTIC! I haven't had deviled eggs in forever--I'm definitely going to make them for the next potluck :)

jules said...

Apples are so under used in main courses. Good for you!

buffalodick said...

Darngirl- I can't see giving pork up anytime soon!
Chris- All apples- it's the pectin in them..
Boots- Just two, but planned for leftovers on purpose!
G-man- Tastes more like a roast instead of a crock-pot meal, when you get it off the bottom...
Denise- I've used them for 30+ years, and have a couple of tricks..
Stacy- Browning it on the end, rather than the beginning really works!
L.A.- The "no go home with you" potluck champion!
Tavolini- Everyone eats them gone!
Jules- Only used to moisten the roast..disgarded after cooking..

Marjie said...

Your "stupid big" pork roast wouldn't be sufficient for my entire horde, but it would be fine for just the 5 of us who are here. Feel free to send it on over. I wouldn't mind some of those deviled eggs, either; they're on my list after my grocery shipment arrives tomorrow. Great food, Buff!

K said...

I loooove deviled eggs.

I might have to make myself some now.

Akelamalu said...

You're back on form!

A Year on the Grill said...

The taters under the meat is genius...Thanks for that tip

buffalodick said...

Marjie- 5lbs for two people is a lot! Gave some away (in BB-Q sauce!) at a potluck, and having BB-Q pork tonight on buns..
K- Everybody does! Nobody ever makes them just to enjoy, it's always a potluck!
Ake- Getting there- thanks!

buffalodick said...

Griller- I hardly read cook books anymore- except for entertainment! I do what should work.., with a plan "B" at all times!

Shelly Rayedeane said...

Thanks. Now I'm hungry. Couldn't ya at least make the pictures scratch and sniff?

buffalodick said...

Shels- Try not to use that phrase on me, I start thinking evil thoughts... HeeHeeHee..

The Good Cook said...

Hey, I'm making pork tonight too. A tenderloin. Slather some Dijon mustard, coat with Panko. Brown in olive oil all sides, then put in oven at 400 for 30 minutes.

Pumpkin Ravioli (tomorrow's post) and roasted garlic brocolli are the sides.

Bon Appetite!

buffalodick said...

GoodCook- Pumpkin ravioli? I want some!

Hit 40 said...

Deviled egg season!!! Yummy. I am pondering popping in a chicken with stuffing to feast on this weekend.

blueviolet said...

Oh mercy, that looks soooo good. Is it bad to have the meat sitting directly in the liquid?

buffalodick said...

Hit40- Stuffing good! Try as dressing in separate pan, more stuffing than will fit in bird, and bird cooks quicker, and will stay juicier... and for the love of Mike, brine the bird the night before!
Love,
Gramma Buff

buffalodick said...

BlueV- I prefer having the meat taste roasted, not braised.. more flavor, all day long!

Nat said...

OMG Buffalod, This dish is OUTRAGEOUSLY GOOD ! I love and totally get why you would not want the pork to boil in its own juices... what a brilliant idea to create a platform with vege's... as they will also absorb those yummy flavors... I wish i had a slow cooker to give this a shot. Another one of those things on my x'mas wish list to my husband...along side a stand mixer : ) & a new coat... etc etc etc : )

doggybloggy said...

you've got me craving deviled eggs!

buffalodick said...

Nat- Potatoes were to die for, exactly why is the way you just explained! When choosing a slow-cooker, E-mail me.. They have come a long way- baby!

buffalodick said...

DogB- Time to make Scotch Eggs soon!

Rachel said...

So glad you are feeling better and obviously back to yourself with your cooking. :)

buffalodick said...

Rachel- I'm getting there! Using up the leftovers from that roast will be a post in itself!

pinknest said...

You're back! Give me that platform of Redskin potatoes. And deviled eggs are the perfect thing. I'm a little obsessed with piping the filling.

buffalodick said...

Pink- Wife and I argue about that! She likes smooth and bland, I like coarser mashed, and more zip to them! I think you can make them 50 different ways, and they still all get gone!

Hit 40 said...

I will try the brine sometime this fall...

for now!! We just need some decent food. I liked your comment today :-) I have a good retort for it on Monday.

Donna-FFW said...

Yes, the pork looks wonderful, however your description of the deviled eggs has me craving them.

Tanya Kristine said...

yeah...i LOVE deviled eggs. i always add cumin (or is it curry..i can never remeber) to mine.

i love pork too : (

buffalodick said...

Hit40- Went back to see what i said.. God, I don't believe I gave you a "duck" like that to shoot at!
Donna- Everybody loves them, and complains what the bedroom is gonna smell like that night!
Tanya- Everybody makes them a little different- my choices vary from batch to batch..

UBERMOUTH said...

God, I wish you were my mum!

buffalodick said...

I haven't crossed-dressed since.. well, never mind!

Pam said...

I love the extra step of frying up the potatoes!

buffalodick said...

Pam- haven't done that in years, and it worked like mad!

The Blonde Duck said...

Why was the pork stupid?

Beth said...

I'll be right over Uncle BUff!!!!! YUM!

buffalodick said...

BlondeD- Stupid big, stupid good, etc.. is my way of saying more than humans need!
Beth- Wish you would!

UBERMOUTH said...

hahahaha Yeah, you're not the pearls and twin set type!




More the trashy red lingerie hoe type.


With a fag hanging out of your mouth and a spatula.


Still my friend?

:)

UBERMOUTH said...

Wow! Look how big my comment box is!

Bigger than your post.

I shall have to adopt that...


....all over the net!

buffalodick said...

Uber- Congrats on your big box! Tie a board across my ass, I'm goin' in!

otin said...

Maybe if I sell enough copper, I can hire you to come cook for me!lol

Just telling it like it is said...

I don't blame you at all!!!

Shelly W said...

Good Gawd BD, that big and stupid pork loin looks freaking fantastic! I'm a big fan of deviled eggs as well. Yum! I have a Tupperware egg carrier just like that. Pretty darn handy, eh? I bet your son hooked you up with some fantastic sauces and rubs. We certainly do have some of the best in these parts :)

Chef E said...

Are you going to post on Scotch eggs ingredients, they sound great! Or have you already...hmmm, an egg hunt on your blog site, LOL!

The pork sounds good. I have to try that with the apples. I have stuffed them, and poached with them, but this sounds great, and I am with Dog...craving those eggs...ooops hubby is saying YES!

buffalodick said...

otin- Couple years back, copper, aluminum, steel, etc. scrap was high as I ever saw it in my life..
Darngirl- We've had a roast, pork BB-Q sandwiches, pork and gravy over bread, and finish it with pork tacos!
Shelly- I usually make my own- but not always! Everybody has a Tupperware egg carrier!
ChefE- It's in there somewhere, but I plan to re post on them soon..

MarmiteToasty said...

There ya go with the pork malarkie again LOL

it does look and sound scrummous though......

So glad to hear your feeling better, well better enough to cook up a storm..

x

buffalodick said...

Marmy- We ate that pork as leftovers until I'm getting allergic!

Bina said...

Hey, I put sugar in my deviled eggs, too. Not much, but you know what I mean.

Those potatoes sound awesome! I love me some fried potatoes and I may just try them that way next time.

Ya know, come to think of it, I haven't had them for a while because it seems the oil just doesn't get hot enough on my electric stove. I so wish I had my gas stove back!

buffalodick said...

Bina- Electric stoves suck! Even though you work for the power company...

JihadGene said...

Stupid big pork loin...LOL! Be careful, you are starting to write like me!