Posts Tagged ‘cloves of garlic’

While rummaging through the freezer the other day looking for something to cook for Sunday night I found that I had some huge pork loin chops. And, I found bacon as well! What a great combination, pork and pork! This morning I headed out to the garden to grab some fresh rosemary as this herb works so well with pork. Here is a dinner that is not only easy to fix but tastes great too!  The aromas that fill the house are amazing!

4 pork loin chops
8 cloves of garlic, minced
8 sprigs of fresh rosemary
8 slices of thick cut peppered bacon
fresh cracked pepper

I get the pork ready for cooking early in the day so that the garlic flavor settles in to the meat. Take the garlic rub it into the all sides of the meat. Next lay a piece of rosemary over the meat.

Pork rubbed with garlic and rosemary laid on top

Take a piece of bacon and start to wrap around the chop adding another sprig of rosemary to the other side. Secure the bacon with a toothpick. Wrap a second piece of bacon around the meat as you did the first. When all are done, crack some fresh pepper on both sides of the meat.

Chops wrapped in bacon

Refrigerate until an hour before cooking.

Take the meat out one hour before cooking. Preheat the oven to 350 degrees. Bake for 20 minutes, then turn and continue cooking for another 20 – 25 minutes. Check the temperature on the pork. The internal temperature should be 145 degrees. When done, remove the chops from the oven and carefully remove the toothpicks and rosemary.

When done remove the toothpicks and rosemary carefully

Let the meat rest for 3 – 5 minutes before serving.

Dinner is served!

I served this tonight with steamed peas and a garlic and herb rice pilaf!  If you are inclined to make a gravy, use the pan drippings!

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The aroma of beef rises up in the air and dances a waltz with its partners, garlic and peppercorns.  The fragrance fills the house and arouses the stomachs of those that inhabit the home.  The rotisserie slowly turns, the fat drips, and the juices permeate throughout the meat.  Can’t you just smell it?

3 1/2 – 4 pound prime rib, cradled
8 big cloves of garlic
1 TBS black peppercorns
1/2 tsp fennel seed

Garlic, peppercorns and fennel

Hours before you start to cook the beef, peel the garlic and place it into a food processor along with the peppercorns and fennel. Grind until it is well blended.

Garlic, peppercorns and fennel rub

Place the meat into a pan and rub in the garlic and peppercorn, fennel mixture over all surfaces of the meat.

Meat is rubbed and now needs to sit

Cover and let this sit in the refrigerator. Take the meat out one hour before cooking to warm up a bit. When you are ready to cook the meat, place the meat on the rotisserie spit. Then set it and forget it!

Half way through cooking...can you smell it?

Prime Rib is done!

Cook it until the internal temperature is 140 for rare, or 160 for medium. Let the meat rotate for 15 minutes with no heat before slicing.

Tonight I served the prime rib with Conor’s roasted potato wedges, and fresh steamed asparagus!

Dinner is served!

The wine: Most definitely a Petite Sirah!

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Sauteed Mushrooms

There is nothing like the smell of garlic cooking in butter…and when you add a good mushroom to the mix, the aroma definitely gets the mouth watering! A simple saute of mushrooms in butter with garlic can be used a number of ways. Serve them over steak; or mix them into steamed vegetables; or use them in a soup!

Crimini Mushrooms
Fresh Ground Pepper

Start with the mushrooms and slice them, or rough chop like I have done here.

Crimini Mushrooms

Then finely chop up the garlic and add them to your saute pan along with some butter.

4 cloves of garlic with 2 TBS butter

Set your pan over medium high heat and get the butter and garlic going. When the aroma of the garlic rises, add in the mushrooms and some fresh ground pepper.

Midway through cooking

Stir it up occasionally until lightly browned and garlic is cooked through.Then serve it up!

Serve these puppies up!

What do you do with sauteed mushrooms?

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