I recently came across a Live Music Venue in Arlington that has a whole lot going for it. It is the right price (free). They obviously focus on providing a variety of musical genres. It doesn't matter what sort of music you enjoy, they are going to have someone on their calendar that does it!
Check 'em out!
http://www.levittpavilionarlington.org/
Wednesday, September 29, 2010
Tuesday, September 7, 2010
Pear Chutney and Pork Loin
Chutney is a traditional sauce used on the side of Indian food. http://en.wikipedia.org/wiki/Major_Grey's_Chutney I developed a taste for chutney as a child. I can tell you where I was sitting the first time anyone fed me a curry. I was hooked.
The main problem with chutney is that it is expensive. Major Grey's is a little bitty bottle with a great big price. I have substituted mango preserves into recipes that called for chutney, but it isn't the same. My friend, Jennifer, has often told me how easy it is to make chutney. I just have never done it, not until now. Recently as I was walking into a friend's house, I noticed that she has a pear tree in her yard that was covered (and I do mean covered) with fruit ready to pick. Pears don't ripen on the tree. They need to be picked and brought inside and watched over as they ripen. She let me have about 5 pounds of fruit. I came home and made Pear Chutney with it. http://www.food.com/recipe/ginger-pear-chutney-100006
So, now, here I am with over a gallon of Chutney. I will be giving friends half of that and I will use a fair amount of it as my contribution to covered-dish events through the Christmas Holidays (chutney over a block of cream cheese + water crackers and I have something to take to every covered dish event I get invited to for the next 4 months!). But, I need to do something else with the chutney. What I did was I used it to cook pork loin steaks in my small crock pot.
The Recipe: You will need a medium sweet potato and 4 slices of pork loin or 4 pork chops. Peel the sweet potato and cut it into wedges. Put a teaspoon of chutney into the bottom of a small crock pot. Add half the potato wedges to the crock pot. Slather potatoes with just a bit of chutney. Cover potatoes with half the pork. Spread a teaspoon of chutney on each piece of pork. Repeat the layers. Cook on high, for about 3 1/2 hours, or on low for 7 hours.
This combination would freeze well. Sweet potato will freeze, unlike the Irish Potato.
When I buy a whole pork loin, I cut it into "steaks" about 3/4th of an inch thick. Then I freeze the "steaks" in bundles of 2 servings. It makes it easy to use. The next time I get a pork loin, I think I may go on and make up the pear chutney pork loin and sweet potato mix so I can freeze cooked portions and have my own version of Meals Ready To Eat! All I would have to do is cook a side vegetable or make a salad and dinner is d-o-n-e!
The main problem with chutney is that it is expensive. Major Grey's is a little bitty bottle with a great big price. I have substituted mango preserves into recipes that called for chutney, but it isn't the same. My friend, Jennifer, has often told me how easy it is to make chutney. I just have never done it, not until now. Recently as I was walking into a friend's house, I noticed that she has a pear tree in her yard that was covered (and I do mean covered) with fruit ready to pick. Pears don't ripen on the tree. They need to be picked and brought inside and watched over as they ripen. She let me have about 5 pounds of fruit. I came home and made Pear Chutney with it. http://www.food.com/recipe/ginger-pear-chutney-100006
So, now, here I am with over a gallon of Chutney. I will be giving friends half of that and I will use a fair amount of it as my contribution to covered-dish events through the Christmas Holidays (chutney over a block of cream cheese + water crackers and I have something to take to every covered dish event I get invited to for the next 4 months!). But, I need to do something else with the chutney. What I did was I used it to cook pork loin steaks in my small crock pot.
The Recipe: You will need a medium sweet potato and 4 slices of pork loin or 4 pork chops. Peel the sweet potato and cut it into wedges. Put a teaspoon of chutney into the bottom of a small crock pot. Add half the potato wedges to the crock pot. Slather potatoes with just a bit of chutney. Cover potatoes with half the pork. Spread a teaspoon of chutney on each piece of pork. Repeat the layers. Cook on high, for about 3 1/2 hours, or on low for 7 hours.
This combination would freeze well. Sweet potato will freeze, unlike the Irish Potato.
When I buy a whole pork loin, I cut it into "steaks" about 3/4th of an inch thick. Then I freeze the "steaks" in bundles of 2 servings. It makes it easy to use. The next time I get a pork loin, I think I may go on and make up the pear chutney pork loin and sweet potato mix so I can freeze cooked portions and have my own version of Meals Ready To Eat! All I would have to do is cook a side vegetable or make a salad and dinner is d-o-n-e!
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