Wow...

Too good not to share...

Awe inspiring...

I am simply in awe of this post over at The Tasty Island...

Just plain good...

Homesick Texan gets it right with Jalapeño and beer brined pork chops

A helpful link...

The Boat Galley has another helpful set of downloads and the theme is PORK!

One of the first things we noticed when we were living and cruising in Europe is that meat cuts are a lot different and being able to show a butcher sorta/kinda what you are looking for is a huge help...

Yowza... Pomegranate Pulled Pork!

Coconut & Lime is downright scary as I have yet to find a recipe that did not make all kinds of sense in the "food you can fall in love" with vein... The current Pomegranate Pulled Pork recipe raises what is already a very high bar even higher!

Cocoa and pork chops...

For those of us who are serious about chili we already know that Cocoa is a needful thing in the mix...

Which is why I'm surprised that other than Chile and doing a Mole that Cocoa in the galley does not get all that much use. Coconut & Lime as always  does her thing and rocks my world yet again with her Cocoa-Chile rubbed Pork chops.

Hurricane comfort food...

Since we have Hurricane Bill in the neighborhood, today's menu is all about comfort food with a capital "C"!

Offhand, I can't think of much more comforting than BBQ ribs, corn and baked potatoes, add some beer to the ingredient list and we are getting somewhere...

Luckily Accidental Hedonist has a great recipe for Slow cooked brown ale ribs which I find done in a pressure cooker makes for a great ersatz BBQ (like I'm going to be hanging out on the deck grilling with a Class four Hurricane out and about). I think we need more beer...

Caribbean style pork loin...

One of our favorite cats chartering in the USVI/BVI is Maralonga... We have known them for ages and a highlight of any visit to the VI's is being invited over for a meal! Gus and Marcella always make something wonderful and we really envy the folks lucky enough to charter them for a whole week... Certainly not a charter where anyone will lose weight!

We will be seeing them next week and apparently pork loin is on the menu...

Caribbean style pork tenderloin

2 pork tenderloin (about 2 pounds)
1 can coconut milk (not cream of coconut)
1 small package raisins
1 handful coconut flakes (like for cakes) or as much as you want to add
salt, pepper, hot sauce, ( brown sugar and rum – if you like)

Prepare the pork tenderloin some hours or a day before: soaking in a mix of little bit oil with some spritzer of hot sauce
In a pan heat light oil or butter (I take butter, the meat gets a nice brown crust)
then add the tenderloin and fry it slowly, turn it on all sides - brown crust outside inside pink
add the coconut milk, raisins and coconut flakes and let the meat some time simmer in it, it depends how you like it done (medium or well done)
turn it from time to time so it doesn’t stick on the pan
add salt, pepper, hot sauce and maybe a little bit sugar – and if you like add some rum

Cut the meat in medallions, decorate it on a plate and sprinkle the sauce on it, the left over sauce place in a saucier at the table .