Category Archives: JeffreyW

Greek Pork Tenderloin Gyros

20161021_1710341600x1200Sliced some of that tenderloin thin and warmed it under the broiler for a another take on gyros.  Pretty good!  Much garlic!  I will take the occasion to complain about Kroger’s store brand Greek yogurt.  Too thin, funny texture, didn’t taste as good, won’t buy that stuff again.

Seen on the Internets

Riding with the Kings

Greek Marinade – Pork Tenderloin

20161020_1557121600x1200We saw this on one of our TV shows, the diner guy chopped a pork tenderloin into smallish pieces, put them into a small hotel pan, and started adding marinade ingredients.  I scribbled them down as best I could because we had just bought a tenderloin and this looked like a great recipe:  Olive oil, lemon juice, lime juice, garlic, oregano, salt and pepper.  He said cover and refrigerate for a week.  OK.  We nearly forgot it because it was in the basement fridge but we got it out in time.20161020_1621181600x1200I wish I had let the grill heat better but I was afraid to overcook the meat.  I brushed it with garlic oil while it was on the grill and that really flared up.  I did manage to get a touch of brown on there.  It was really tender, and the garlic was prominent.  I think the long marinade in lemon/lime juice had o lot to do with tenderizing it.20161020_1621281600x1200I served it over a bed of wild rice with a side of Brussel sprouts and corn sauteed in duck fat.

Snack Pr0n



Sammich Pr0n – Cubano


Potato Pr0n

I’ll just leave this right here:20161019_1641401600x1200

Sous Vide Chicken

20161018_1656171600x1200Well, I have the gear so here I go with some chicken.  I generally like the recipes and methods developed by the folks over at Serious Eats so I let them guide my go at it.  I did leg quarters but I figured the technique would be the same.20161018_1607111600x1200The table says 1-4 hours at 165 degrees yields tender chicken, this batch went about 3-1/2 hours.  I think my next batch will spend much longer, 6-8 hours.  The chicken was done, certainly, but not “pull the leg bone right on out” done I hoped for.  I reduced the gelatin and juices from the chilled bag with white wine with good results.20161018_1656451600x1200I have to give a shout out to those potatoes, I par boiled them for a couple of minutes then finished them (after they cooled and were drained on a towel) in duck fat.  I added some chopped fresh rosemary to them for an added kick.

The sprouts and carrots were zapped for about three minutes, covered, in the microwave and then sauteed in oil with a balsamic glaze added at the end.

La Bicicleta

I don’t understand a word of this but it has a nice beat and Shakira!

Mmm… Fresh Figs

20161018_1455201600x1200These are finally there but my dreams of preserving baskets full of fresh ripe figs are being dashed as I realize that they are only going to be just a few of these at a time, and they really don’t keep well.  But I could be wrong!