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!

 

Kabobs w/ Corn on the Cobb and Fresh Salad

Here we have a classic summer dish. Back before I decided to do this I didn’t take a lot of pictures of my preparation so I’m just going to have to type it out, bare with me. First off you have to marinate the meat, which takes a few hours and can be done the night before. For the shrimp I made a white wine/lemon juice mix, added some salt and lemon pepper. For the beef I just used soy sauce, salt, black pepper and a little beer. The vegetables are best if freshly sliced. You can determine he size and shape, depending on your own size and shape. I had to make three different kinds because my love does not eat shrimp for some reason . So there's the all beef, all, shrimp, and the combo! For the corn nothing special, just clean and wrap in tin foil then place in the oven for roughly forty-five minutes to an hour. The salad is romaine, with fresh cut Roma tomatoes, pitted Kalamata Olives, and some feta cheese and onions. The salad dressing is a mixture of olive juice, and lemon that my better loves. I add a little vegetable oil and salt and pepper to it shake in a jar and bada-boom there you have a delicious meal to enjoy. You can even pretend it’s summertime again and eat with your shoes off.

Crab Cakes, Breaded Tilapia w/ Spanish Rice and Side Salad

Tonight's meal was Crab Cakes, Breaded Tilapia, with Spanish rice and side salad. The Rasputin is for me. I like to drink when I cook because the two greatest influences on my style are my Grandmother and Justin Wilson. I f you don't know who that is look him up and learn something (a little for the turkey, a little for me!)!

My Crab Cakes consist of ;

1 can of Crab Meat

5 thin strand's of Chives

2 tlbsp's of Lemon Pepper

2 tlbsp's Cayanne Pepper

1 tlbsp's Sea Salt

1/2 Cup of Bread Crumbs

and one egg!

no big secret here just some bomb ass crab cakes

For the Tilapia mix the bread crumbs, Lemon Pepper, Cayenne, and Sea Salt. Separately mix an egg wash containing milk, egg, Louisiana Hot Sauce, and water. Dip the fish in the wash and then into the bread crumb mixture. For the Spanish rice boil two cups of water and then add contents of the package. I know, it sounds lazy but Thanksgiving is coming and I have a full time job so bite me! For the salad I cut up some Romaine lettuce, carrots, onions, tomatoes and Pepperoncini's. It takes just a few minutes to fry the crab cakes and Tilapia then wha-la you have a beautiful and healthy dinner!