big dude
Sous Chef
My wife’s only birth child is half a world away in Korea, so I’m trying to fill in for him today (plus she does a good job mothering me). For breakfast, it was grilled beef filet and a fresh asparagus, green onion and cheese frittata (my mom just called it an omelet she finished in the oven to make it fluffy – likely never heard of a frittata). Forgot a pic.
For supper, it was four grilled pork tenderloins (tied together pairs for even cooking – wouldn’t do it again), one marinated in an apple juice brine, rubbed with sweet orange habanero and served with tropical salsa fresca (loved this one – especially the salsa) and the other marinated in an Asian concoction (didn’t care for it). Both basted with their marinade.
Here’s a pic.
I'm topping it off right now with coconut cream pie
For supper, it was four grilled pork tenderloins (tied together pairs for even cooking – wouldn’t do it again), one marinated in an apple juice brine, rubbed with sweet orange habanero and served with tropical salsa fresca (loved this one – especially the salsa) and the other marinated in an Asian concoction (didn’t care for it). Both basted with their marinade.
Here’s a pic.
I'm topping it off right now with coconut cream pie