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.
My dinner: Baked Tempe with the raisin sauce, mashed butternut squash and oven roasted vegetable mix.
Hope you all have a great Sat. evening. We are cuddling by the fire and watching football. Hurrah!