Aug 17 2014
Yesterday morning I had to get some corn for a shrimp boil
today. It was a good thing; it was Sutter’s last day for their Wapakoneta
veggie stand. It was not because they are out of corn but out of college kids
to pick corn and man their stands. If I want to put any up for the winter I
will have to go to Lima for the corn.
I got a half doz. for the boil but only need 3 since it’s
just the wife and I. I blanched the other 3 and vacuum sealed to freeze and see
how they would taste later. I told the wife it was a lot of work for 3 ears of
corn! I have never bought any frozen on the cob I liked so just wanted to see
how it will taste.
I had leftover rotisserie pork loin and baby spinach from making
my couscous salad. I thought a loin sandwich, spinach salad and some fresh
garden tomatoes would be good for supper.
I baked a take home and bake baguette and sliced it on a
diagonal for the sandwiches. I did them on my Weber gas grill and grill grates.
I wanted a Tatonka onion slice on mine so tooth picked one to keep it together
on the grill and some Tatonka Dust on both sides. The loin had been moist
enough I thought it would be OK re-heating on the grill along with the onion
and bread.
I had my grill heated to 450 deg. along with the grill
grates. I put the onion on a few minutes before the rest. It went pretty fast
since all was only on about 2 minutes before turning and then added some
gorgonzola to the loin to melt for a minute.
For the salad I had some Champaign dressing and garlic herb
toasted onions for topping. I had some sliced garden fresh tomatoes for another
side. I had some mustard on my sandwich and did remove the tooth picks from the
onion before eating!
We both thought it was pretty good for leftovers and loved
the gorgonzola on the pork.
The corn to freeze
For the salad
For the sandwiches
On the grill
Cheese added
Tomato side
My salad
My supper
No comments:
Post a Comment