First Blog

I love to cook and use my family as Guinea Pigs...sorry guys...didn't mean to put the word Pig in there..but I love seeing you Pig out on the food I cook for you....oops used that Pig reference again. Anyhow...I cooked a stuffed pork loin (bartlett pears, spinach, Vidalia onion, feta cheese and mushrooms) and broiled it on the grill. Made a sauce from Pinot Noir wine, blackberry preserves, and a finer chop of the stuffing. Just to put the dish a little off balance...served it with cheddar cheese and potato stuffed Perogies. Grilled Corn on the cob and grilled zucchini finished off the dish....that was last night...tonight we had a bit of an Indian flavor...simmered boneless, skinless chicken thigh in Tahini-Curry, chicken stock sauce for about 5 hours. The chicken shredded wonderfully and the simmered sauce developed a perfect consistency to compliment the chicken. Ok....cooked an Indian style of Basmati rice (seasonings) and nuts to put the chicken on. So....Rice, Chicken (with a bit of the sauce), A greek yogurt/cucumber sauce with similiar seasonings and topped with fresh (farmers market) chopped tomatoes. garnished with a sprinkle of Feta Cheese (leftover from Friday) Grilled big ass pieces of marinated eggplant and served it with toasted homemade Italian bread to sop up any leftover sauce....got the bread at the farmers market too. Both dishes turned out pretty welll...my family gave them both 9 3/4 (thats out of 10)...the nerve...it's Hamburger Helper for your ass tomorrow...Just kidding, this goober don't do HH....cooking is too much fun...and besides...the best part....THE KIDS DO THE DISHES! Anyhow...I think this will be fun...More tomorrow...hmmmm...Seafood sounds like fun...let's see what happens....