Fotocuisine

As Tropical Storm Fay bears down on us (we’re fine, just a lot of wind and rain), nothing much to do except work, and watch the rain. I worked most of the day, but now my cell keeps giving me an “all circuits busy”, so I opened a Kalik beer (I figure Bahamian beer is appropriate during tropical storms) and I’m going to write up last night’s dinner.

So, like a billion years ago (okay, two), I saw Emeril cook up some lettuce-wrapped spicy pork and rice. They looked pretty good, and I filed it away as something to try.

Oh man, these were good. I wouldn’t have thought it, as Emeril’s recipes always seem a little bland to me, which is odd coming from the self-appointed king of New Orleans spice. There’s not even any Essence in the recipe. But it works so well. I’ve made a couple adaptations, but here’s the link to the original: Bam!.

Tasty pork inside

This is a pork-only weekend. We haven’t posted any food in a week, life and work getting in the way. So I wanted to do as much as I could over the weekend, and if we’re doing a double header, why not concentrate on pork?

I have wanted to do a pork loin dish for a while, and there are a lot of marinades using Coke and fruit juices, but Christey found an espresso maker at a garage sale for $2, so why not inaugurate that? After sterilizing and de-calcifying, I figured it was a good chance to break it in.

I made an espresso-pineapple marinated pork-loin, with grilled pineapple and an espresso-pineapple-cream sauce. Bitter, sweet, pork, and cream. Oh yeah, there’s bacon, too.

Here, piggy piggy piggy