Something Like Holiday Food

[ase]

Merry Christmas! M. and I made Christmas dinner, and sat down with my dad and Second Wife to eat it: pork with lime marinade; steamed carrots and green beans with rosemary; sweet potatoes with butter, brown sugar, and marshmellows; gingerbread piping hot from the oven with vanilla soy ice cream. I did the pork, M. stepped up for sides and dessert. Everyone seemed to enjoy dinner, so we didn't muff anything too badly. And M. and I got to do the high-five of "serving a holiday meal to parents".

Pork notes:
Had ground-up spices, so mixed the spice mix cold in a sandwich bag; 3/4 cup lime juice is about 5 limes; used 14 cloves of garlic, not 12; about half a cup lime mojo left over from marinade. Marinade too oily? Next time more limes? Bought 4 lb pork loin instead of 3 1/2 called for: extend cooking time by ~1/8th to match? 30 minutes at 450 resulted in smoking meat, so either less browning time or lower temps the entire time on the next try.

I am out of olive oil. Word from the wise: eggs with margarine are kind of gross.

Happy end-of-December wishes to everyone: eat well and sleep in unless you have to work tomorrow.

Comments

[ashcomp.livejournal.com]

Pretty ambitious exercise! Sounds awfully good, though.

[ase.livejournal.com]

It was tasty! We also split the work, so it wasn't as laborious.

[ashcomp.livejournal.com]

Judy says, on a recipe like that, you definitely don't want to extend the browning time, just the lower temp cooking time. But it doesn't sound like that was the problem. Possibly (a) a little smoke is just part of the deal, or (b) your oven just might not deliver the temp you set it at. We had that little problem for years. Separate oven thermometer (vs meat thermometer) is very useful for that.