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This was one of those dishes that looked better than it tasted. Aroo! Needs more rocket. To me? Rosemary spelt pasta (from Ohio City Pasta!), with wilted arugula, pork tenderloin and parmesan. Don’t be like me and forget the garlic. Just don’t do it. […] Let’s drive Cameros and eat tacos! Roasted pork tenderloin tacos, corn tortillas, guacamole, fresh salsa and cilantro. The pork had a chili/cumin/coriander rub on the outside, and was roasted at 400 degrees until internal temp was at 147 degrees (and I’m still not dead!). Also implicated: jargaritas. […] Inspired by Falquan’s enthusiasm over the CSA he had joined (and doubly inspired after he brought some delicious sausages over for dinner last summer), the Gastrognome and I began a search for CSAs in our neck of the woods. This search ended happily last fall when we were able to join Fair Shares and partake […] Our heroes awake after a long journey through Napa… … Alas, dawn did arrive, greeting us, and instilling us with the cottony maw usually reserved for the clouds. It was deemed a day of rest from our travels, and thus we spent it relaxing and exploring the area around inn at which we stayed. That […] Over the weekend I felt that old familiar tingling in my loins that can be sated by only one thing. Pulled Pork. As I’m sure we’re all aware, most of us have rather strong opinions on the best barbeque, be it sauce, style, or method. I personally play for the team utilizing large hunks of […] |
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