Spice Rubs

Now I really didn’t want to address non vegetarian eats on my blog but decided to change my convictions now and again since I’m forced to cook and witness the consumption of meat.  In that regard, I offer a super spice rub for pork, poultry and even some meatless substitutes which are unseasoned, such as “Naked Cutlets” from Quorn. 

The following quantity is what I used for 2.25 lb of pork loin for Ted’s dinner tonight:

• 1/2 tsp each: clove, mace, nutmet, paprika, thyme and 2 crushed small bay leaves.
• 1/4 tsp each: allspice, cinnamon, and sage.
• 1 heaping TBS Steak Rub whichwas basically salt, garlic, black pepper, onion, red pepper.

Drizzle the meat with olive oil then rub the meat all over with the rub.  Let sit in the fridge for at least an hour or more.  I cooked Ted’s meat 20 min. first side at hight heat then 25 min 2nd side. His dinner was pork loin, 2 loins a total weight of 2.25. When flipping it over, drizzle more oil on top. Let sit, covered for about 15 minutes before cutting. 

As for my dinner:  Baked Tempeh.  I mixed Ginger + Turmeric + Curry Powder + Soy sauce. Added enough white wine to make up about 1/8th of a cup for one slab of tempeh (think that’s about 8 oz?).  Rub all over and let sit in fridge for at least an hour.  Baked 400 for 20 min 1st side and 20 min. 2nd side. *I recommend you add a little olive oil. I didn’t and it was a bit dry.  I made a cream raisin white wine reduction sauce for both of our dinners. 1/4 cup white wine, 2 TBS heavy cream, 1 TBS raisins + 2 chopped dates. Bring to a boil for about 3 minutes and simmer for 3 more minutes. Keep warm then drizzle over your respective dinners – meat or meatless.

We shouldn't have but we did

 

 

Baked Tempeh with curry rub, squash and oven roasted vegetables

My dinner: Baked Tempe with the raisin sauce, mashed butternut squash and oven roasted vegetable mix.  

Mashed Butternut Squash with Fresh Rosemary Sprigs

 

Oven Roasted Vegetable mix

 

 

Hope you all have a great Sat. evening. We are cuddling by the fire and watching football. Hurrah!

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Carrot Cake, Perugia, Snow Day

Typically when someone tells a story they don’t start with the highlight. Keep that in mind and continue on my friends.  

Saturday. Another snow day in Utica.  Blaaa.  We actually managed a 3 1/2 mile run outside but it wasn’t much fun and we had to stay to the streets which weren’t very well cleared.  It was slow – 11 min / mile average.  I came home and finished up another 2 1/2 on the treadmill at a little faster pace, average speed 6.8. 

Had an apple – it was FINALLY a nice, crisp, sweet one today.  Made my weekend omelet.  Topped with Fire Roasted..(whoops-egg on my computer keys)…. Salsa. 

                                                                                                                                                                                                                                                 

Back to Friday

Now I’ll take you back a day to Friday late afternoon evening and THIS, in my mind, is the highlight of today’s blog because it has to do with cake and out of this world gourmet food. Lets get it on.

After work, I had a cake to finish for a super Apple Crumbles customer.  My favorite, Carrot Cake.  See the recipe on the side bar.  I was very happy with the results.  Check it out.

 The side view show a trimming of carrots around the cake.

So much fun to decorate! Thanks Bonnie’s Mom for requesting this cake and HAPPY BIRTHDAY!  Now it’s not until the 14th but you are eating cake today and you can celebrate for 11 more days!

What’s for Dinner?

Since we dropped the cake off last night, we didn’t use our certificate gifts but went instead to a great gourmet place in Utica, Perugia’s.  The waiter was this guy we see literally, EVERYWHERE! We used to see him at the gym when we went to Planet Fitness. He has waited on us in 3 different restaurants, now add Perugia as a 4th.  We see him working in the bakery of Price Chopper. First thing I said to him is “We couldn’t get away from you if we tried!”.  He’s a good guy and provided great service with lots of attention.  Anyway….  dinner was phenomenal.   We began with a rustic bread assortment. Had a good green salad.  I had the Pan Seared Ahi Tuna with Saki, Soy and Ginger Glaze.  It was served on top of a Risotto Cake (delish!) and shredded sauteed Napa Cabbage. The wasabi made my eyes water and I don’t like that. Give me a nice hot pepper any day over hot wasabi.  Ted is the reverse. He enjoys wasabi but doesn’t like hot peppers.   Speaking of which, Ted had the Shrimp Ravioli served in a grand, light cream sauce. I tasted just a bit and it was beautiful.   Here are the shots to tempt your buds.

the salad with strawberries in a balsamic reduction

 

Shrimp ravioli.

 

 

Ahi Tuna with ginger and wasabi on the side.  Did they actually expect me to use those chop sticks with this dinner?  

That’s a wrap.   I’d love some feed back on that cake. You know that baking is when I have the most fun in the kitchen. Well, actually it’s the decorating afterwards that is the most fun.  I regret not knowing much about flowers so when I finish my cakes, I’m sure I put some flowers together that don’t really go together or the leaves don’t match the flower…etc. But it’s fun. 

Here is a picture of the final cake all packed and ready for delivery.

Have a great day.

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