Thursday, February 3, 2011

Balsamic and Molasses Glaze Pork and Corn Risotto

Tuesday was the perfect day to cook.  A hefty layer of ice covered DFW and the Whites were safely tucked away in the White House.  The menu for the week had already been planned and it so happened that Tuesday was pork and risotto night.  Perhaps evidence of predestination?  Randy, being the fabulous man he is, gave me the opportunity to cook and relax in the kitchen while he played with KTG (Katherine the Great, thanks for the nickname Tim).  Viola!  A few hours later this delicious meal was served.  If you're in the mood for a dish of this sort, I suggest either one (the risotto more than the pork).  Check out the recipes by using the links to the right.  Here are my notes on these two items.

Slow Roasted Pork Loin with Balsamic and Molasses Glaze
1.  used two pork tenderloins instead of two 5-bone pork loin roast.  This cut the roasting time down significantly.  Roasting the pork at 300 degrees made it extremely tender and moist.
2.  increased the red pepper and garlic because I like those flavors
3.  decreased the amount of molasses to 1/2 cup
4.  wish I would have saved more than 1/4 cup of glaze
5.  loving the leftovers, can't wait to put the sliced pork on sandwich with thick slices of mozzarella cheese

Corn Risotto
1.  I followed the directions for the risotto precisely except for the cheese and fresh corn. I used Parmesan instead of Romano cheese and one bag of frozen organic corn instead of fresh corn on the cob.
2.  Cooked the bacon, but I don't think it needs it.
2.  The fried sage leaf with anchovy is delicious!  I used anchovy paste instead of anchovy, but my mistake was frying the sage in the bacon grease.  Cook it in canola oil!  The bacon flavor took away from the sage and anchovy. 

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