I picked up a couple of port loin medallions at the store today.
Okay, I got four. But they were little ones. This is what I did:

I made a marinade of sambal oelek, Thai red curry powder, cumin, lime
juice, nuoc mam, lime zest, honey, shredded fresh mint, and black
pepper. Pork got the treatment.

I chopped three garlic cloves and zapped them in some olive oil spiked
with cumin in the microwave. Three sequential 30-second blasts with a
couple of beats in between. Instant mojo, so to speak.

I fired up the grill and charred a poblano chile black and set it into
a bag to steam with the residual heat. When it had cooled enough to
handle, I peeled, cored and chopped it. I buzzed the chile with the
mojo (of sorts), some lime juice, and a few scoups of yogurt. Salt,
too.

Next I seared the pig meat, burning off much of the hot stuff on all
sides. Then I let it rest a few moments while I chopped a mango and
an avocado and tossed them with some olive oil, salt and lime juice.

I served the pork sliced into rounds and drizzled with the
poblano/yogurt sauce. Left over kale and slaw and the mango/avocado
salad on the side.

Happy Cinco de Mayo!


modom

Only superficial people don't judge by appearances.
-- Oscar Wilde

On Thu, 05 May 2005 21:57:58 -0500, Michael Odom >
wrote:

>I picked up a couple of port loin medallions at the store today.
>
Make that PORK loin medalions.

modom

Only superficial people don't judge by appearances.
-- Oscar Wilde

In article >, Michael Odom
> wrote:

> I picked up a couple of port loin medallions at the store today.
> Okay, I got four. But they were little ones. This is what I did:
>
> I made a marinade of sambal oelek, Thai red curry powder, cumin, lime
> juice, nuoc mam, lime zest, honey, shredded fresh mint, and black
> pepper. Pork got the treatment.
>
> I chopped three garlic cloves and zapped them in some olive oil spiked
> with cumin in the microwave. Three sequential 30-second blasts with a
> couple of beats in between. Instant mojo, so to speak.
>
> I fired up the grill and charred a poblano chile black and set it into
> a bag to steam with the residual heat. When it had cooled enough to
> handle, I peeled, cored and chopped it. I buzzed the chile with the
> mojo (of sorts), some lime juice, and a few scoups of yogurt. Salt,
> too.
>
> Next I seared the pig meat, burning off much of the hot stuff on all
> sides. Then I let it rest a few moments while I chopped a mango and
> an avocado and tossed them with some olive oil, salt and lime juice.
>
> I served the pork sliced into rounds and drizzled with the
> poblano/yogurt sauce. Left over kale and slaw and the mango/avocado
> salad on the side.
>
> Happy Cinco de Mayo!
>
>
> modom

Modom, if I gave you a coupla jars of jam or something, would you come
to my house and cook? I could juice it up with a pan of brownies.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

In article >, Michael Odom
> wrote:

> On Thu, 05 May 2005 21:57:58 -0500, Michael Odom >
> wrote:
>
> >I picked up a couple of port loin medallions at the store today.
> >
> Make that PORK loin medalions.
>
> modom

Heck, I just figured the piggies had been in the sauce.

Our supper last night was stir-fried pork (a couple slices of boneless
loin meat from one of those loin roasts I buy), with carrots, onions,
cauliflower, and a little green pepper. Served on rice noodles. It
needed something more flavorful but I didn't know what to do with it.
Soy sauce, powdered ginger, garlic granules (man, I gotta get to the
grocery store). The rice noodles were good and I'm thinking that a
friend who's allergic to wheat might enjoy some spaghetti sauce on top
of them.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

On Fri, 06 May 2005 09:14:59 -0500, Melba's Jammin'
> wrote:
>
>Modom, if I gave you a coupla jars of jam or something, would you come
>to my house and cook? I could juice it up with a pan of brownies.

D will have to chaperone, you know.


modom

Only superficial people don't judge by appearances.
-- Oscar Wilde

In article >, Michael Odom
> wrote:

> On Fri, 06 May 2005 09:14:59 -0500, Melba's Jammin'
> > wrote:
> >
> >Modom, if I gave you a coupla jars of jam or something, would you come
> >to my house and cook? I could juice it up with a pan of brownies.
>
> D will have to chaperone, you know.
> modom

No problem.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05