Pineapple, Rum, Stuff Pork and Shrimp Jamborie!

I'm not sure what I want to call this dish. I'm thinking Shrimp and White Meat in honor of Tim & Eric. Perhaps I'll call it Pineapple & Rum Stuffed Pork Sirloin with Sauteed Shrimp in a  light Garlic Butter Sauce! Too descriptive? I'll think of something! Step One; I marinate the shrimp and pork along with the pineapple in some cheap rum my girlfriend brought with us to see that cheesy Topher Grace flick Take Me home tonight! I drank most of it but what little I had left over went into making this! I added some Louisiana hot sauce, minced garlic, white wine vinegar (although I would have used Apple Cider if I had any), a pinch of salt and a dash of pepper (exact measurements depend on your hand size).

$4.99 was too much for this Rum

As the meat marinates I focus on a few other things, like the laundry, smoking a bowl, and oh yeah, my side dish. Now I know it seems like I include potatoes on a lot of dishes (and I do), but this time it's because I bought too much. I got a 5 pound bag when I meant to get a three pound bag. I didn't want to do mashed potatoes again, or a baked potato, so I pealed and cubed the taters and julienne some onions and baby carrots and set the to boil. You could if you like substitute the onions and carrots with celery and red peppers. My grandmother used to make hers that way. I then enjoyed a cheap rum and vanilla Coke, which was quite good.

While the potatoes did they're thing, I carefully stuffed the pork with some Peppadew Goat Cheese. Which is Goat Cheese with roasted red peppers mixed in it. I used my titanium pairing knife that I love soooo much!  cut a slit deep into the pork and inserted the delicious, delicious cheese, yum! You don't want to over stuff, but remember that the cheese will melt and become a lot smaller than it looks when you stuff it. so you want to have a good amount but be sure you can close it after wards.

 

I placed the pork in a pan and then poured the Marinade it had been soaking in all over it with a little more rum and vinegar. I also rubbed the meat with a mixture of salt, Cayenne, black pepper, and cumin. Now at this point the oven had been preheating for close to an hour at 400 so I drop it down to 350 and pop in my pork sirloin. Feel free to take this time to smoke another bowl, watch wrestling and put the clothes in the dryer. Also feel free to julienne some more carrots and some cucumbers, and onions. I made a dressing to from some honey mustard, salt, black pepper, vinegar, and olive oil. When it gets about half an hour in check the pork and if need be add more rum and pineapple juice. You should by now have checked your potatoes as well and if they're done to  your liking take them off the stove pour them into a strainer and remove all water. I added a small amount of blue cheese dressing and tossed the potatoes. Now at the 1 hour mark you want to take a lump of butter in a sauce/frying pan and once it melts pour the shrimp and the rest of your marinade in add a little more minced garlic and let simmer. Place a lid on it to speed up the process. I also cut a little extra onions to toss in the mix too. Turn the oven down to warm and wait ten minutes, then plate and serve. You can go over or under with the shrimp it depends on your taste. I chose over for mine. Now my girlfriend doesn't care for shrimp (she's not allergic, just doesn't like it), so her plate was made available san's shrimp meaning I got a little more than I would serve for one person. Well wah-la, The Pineapple-Pork Express! Huh? No, well I'll keep working on the name!

 

Thanksgiving for two!

So it's come and gone for another year! That day when most people get together with their family and gain weight as resentment builds. Guys watch pointless football games, kids play in the basement, and the women cackle like hens in the kitchen. Silly, yes I know, if you're not from America or live close enough to your family to go home then what are you to do? I live on the opposite side of the country from my family, but luckily I have a wonderful lady in which I live with and allows me to cook up some tasty vittles on the big foddie holiday! I decided since it was just the two of us I wasn't going to fix some outrageously large bird! We tried that in 2008 and ended up with turkey leftovers in January! This year I went with Cornish Game Hen. To add to that I chose yellow squash, mashed potatoes, corn on the cob, and devil eggs, plus a new recipe for stuffing that I wanted to play with.

Lets start with my famous Bedeviled eggs shall we! I pre-boiled them the night before as to speed up the process. For my mixture I used Dijon Mustard, Sea Salt, Black Pepper and Chives.

My (not-so) secret ingredient of course is Mayo!

Mix it together as so!

Forget Paprika if you really want to devil up those eggs you gotta use this!.

Wa-La! These are the result!

Next I worked on the stuffing or dressing whatever they call it where you're from same difference. I Chopped up two slices of bread, sliced a few olives, added some chopped Rosemary, Garlic Salt, Basil, Sea Salt, and a few chives as well.

Mixed it all in bowl and get the pan ready. Boil one cup of water (in a small pot), in the frying pan melt some butter and minced Garlic. When the water is boiling and the butter is melted, combine the two and then wait a minute, then throw in the mix then to stir till it thicken, if you want it thicker add some bread crumbs or another piece of bread. 

Preheat the oven at 250 or 300 whatever, it's cool. Then go smoke a bowl and come back to work. It's time for the wild bird (as opposed to the yard bird).

Make sure you clean it well then give it a nice deep tissue massage with some butter! Then season them with some Rosemary, Basil, Sea Salt, Black Pepper, Cumin, and Minced Garlic. DON"T PUT THE STUFFING IN YET!!!!! Cannot stress that enough, there is nothing worst than burnt tasting stuffing. Now you're not just gonna throw it in like this though, you're gonna wanna put some veggies with this to give it some real flavor. so if you got some whole carrots and onions around use'em. You could put anything you want in there but I had some big baby carrots in the fridge and a red onion so I put them with it. But that's not all. I got the lady to part with a cup of Red wine and added about two cups of water so the veggies could swim. This is also for the slow cook, trust me this will be key in keeping your bird moist and falling off the bone! When all is said and done it should look like this. 

 

Cover then insert int o the oven like thus; 

Now it's time to chillax, and smoke another bowl, do some shots and play a little GTA IV; Ballad of Gay Tony! Throw in your corn on the cob at around the first hour mark. At the two hours mark and maybe a little less boil some taters, mash'em and then slice some squash and saute them bad-boys up! The last thing you want to create should be the gravy for the mash potatoes. You can do a homemade gravy, but I was lazy and felt I had done enough so I just used some store bought mix with water crap. I added butter and pepper to make it more mine, but other than that nada! Do one more shot and then check the condition of your bird. If it looks done but not brown enough then it's time to remove the cover and switch the shelving order from top to bottom. This whole process should run about three, to three and half hours. And with tall the weed and shots you should be pretty hungry. Remember to use self control and only eat this one meal. No breakfast, lunch, brunch not even a snack. Because this is a butt load of food for two people and all you will need for two days!

The end results should be placed as artfully on the plate as possible! And Boom-Shaka-Boom a wonderful Thanksgiven(sic)! Never mind the genocide of the indigenous people of this country or the dis-functionality of your family life, just eat until you're numb and then move into a comfortable state of sedation from drugs and alcohol! Speaking of Drugs and Alcohol after I took this pic I accidentally knocked my camera off the counter. Now you could blame the booze or the weed, but it was my fault for putting it too close to the edge of the counter while I was trying to work.

Due to the aforementioned camera mishap this was taken by my girl on her phone. Her bird had less squash because she requested it that way. The design on my own plate looked a little better with more squash.