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Thai Peanut Pork Loin - NOT FURRY!
SOMETHING I CREATED :O. Fuck yeah :D.
This was my entry to the 2007 Art Institute of Pittsburgh Girl Scout Cookie Recipe Competition. It started out as a Rack of Lamb Persillade recipe, and I transformed it into what I present here.
Some suggestions:
1 - Nutter Butters can be used in place of the cookies
2 - Add some extra soy sauce, and maybe some honey to the sauce, which leads to the final point.
3 - My thumbnail has a sauce on top of the pork. That came from leftover sauce paste from making the pork loin. I added a cup of chicken stock to that and some corn starch to thicken it, and it was awesome :3.
I made everything in the thumbnail, I just didn't take the picture. That can be credited to one of the Photography majors from the school.
If anyone wants me to upload other recipes I've made, just lemme know. And please let me know if you make it/any of them :3.
This was my entry to the 2007 Art Institute of Pittsburgh Girl Scout Cookie Recipe Competition. It started out as a Rack of Lamb Persillade recipe, and I transformed it into what I present here.
Some suggestions:
1 - Nutter Butters can be used in place of the cookies
2 - Add some extra soy sauce, and maybe some honey to the sauce, which leads to the final point.
3 - My thumbnail has a sauce on top of the pork. That came from leftover sauce paste from making the pork loin. I added a cup of chicken stock to that and some corn starch to thicken it, and it was awesome :3.
I made everything in the thumbnail, I just didn't take the picture. That can be credited to one of the Photography majors from the school.
If anyone wants me to upload other recipes I've made, just lemme know. And please let me know if you make it/any of them :3.
Category Story / Still Life
Species Unspecified / Any
Size 80 x 120px
File Size 24.5 kB
hmmmm I have a pork loin roast sitting in my freezer right now that would be perfect for this recipee. Its a lil bigger than 3 portions but its just a matter of scaling the recipee accordingly.
Interesting choice by using the cookie crumbs for the breading. It would make it quite sweet especially with your honey addon. But I dont think I have ever seen "nutter butters" here in Windsor. I think there could be a few other choices for those however. Just about everything else I keep on hand as I go through alot of those ingredients.
The Gravy was a nice presentation touch. If i use it though Ill throw some sherry into it and make a proper roux for it instead of the corn starch (you wouldnt belive what a lil of that stuff does to a gravy) I think a lil peanut flavour would be nice as well to compliment it (if your using the loin juices and not your original sauce mix).
Congrats as well on your placing but I would have served it with more Thai based sides and styling instead of what you did in that photo (for a more traditional look). Still though that looks pretty good. Food Photography is definitely a popular genre.
Interesting choice by using the cookie crumbs for the breading. It would make it quite sweet especially with your honey addon. But I dont think I have ever seen "nutter butters" here in Windsor. I think there could be a few other choices for those however. Just about everything else I keep on hand as I go through alot of those ingredients.
The Gravy was a nice presentation touch. If i use it though Ill throw some sherry into it and make a proper roux for it instead of the corn starch (you wouldnt belive what a lil of that stuff does to a gravy) I think a lil peanut flavour would be nice as well to compliment it (if your using the loin juices and not your original sauce mix).
Congrats as well on your placing but I would have served it with more Thai based sides and styling instead of what you did in that photo (for a more traditional look). Still though that looks pretty good. Food Photography is definitely a popular genre.
the honey suggestion was just random :3. I dno if it'd work really. More peanut butter would be best for the accompaniment sauce probably. Either way tho, it's not a very sweet recipe to begin with, despite appearances.
The cookie crumbs do work really well for the breading, especially if they're not perfectly uniform dust.
http://www.nabiscoworld.com/Brands/brandlist.aspx?SiteId=1&CatalogType=1&BrandKey=nutterbutter&BrandLink=/nutterbutter/&BrandId=77&PageNo=1 that's a Nutter Butter. It's just a peanut cookie with peanut butter filling really.
Moving on...I approve of that idea :D. I wasn't as experienced when I made the recipe originally, plus I was just looking for an accompaniment sauce to add some moisture. I coulda done a roux, but the corn starch was easiest to do at the time. Had I planned more, I would have done a better job and placed better I think :3. It's curry rice, for the record. And the stir-fry was just for color's sake mostly.
Thanks for your critiques :3.
The cookie crumbs do work really well for the breading, especially if they're not perfectly uniform dust.
http://www.nabiscoworld.com/Brands/brandlist.aspx?SiteId=1&CatalogType=1&BrandKey=nutterbutter&BrandLink=/nutterbutter/&BrandId=77&PageNo=1 that's a Nutter Butter. It's just a peanut cookie with peanut butter filling really.
Moving on...I approve of that idea :D. I wasn't as experienced when I made the recipe originally, plus I was just looking for an accompaniment sauce to add some moisture. I coulda done a roux, but the corn starch was easiest to do at the time. Had I planned more, I would have done a better job and placed better I think :3. It's curry rice, for the record. And the stir-fry was just for color's sake mostly.
Thanks for your critiques :3.
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