Peppered Pork Crostini
Every now and then you come across a recipe that is a smash hit and you know that it will become an entertaining favourite. In prep for our big New Year’s party this year we came across just that. An instant classic. Peppered Pork Crostini is an great alternative or complement to a platter full of bruschetta. What makes this even better is the fact that you can prepare most of this ahead of time and assemble the toasts as you are serving them. This is one of those recipes where simplicity is the key to it’s success.
These were so good that friends have asked us to bring them to their cocktail party tomorrow.
Peppered Pork Crostini
Ingredients:
- 1 Pork Tenderloin
- 2 tsp coarsely cracked black pepper
- 1 tsp salt
- 1 baguette, thinly sliced
- 1 tsp olive oil
- small brick parmesan cheese
- 1/4 cup mayonaise
- 1 tsp finely grated lemon peel
- 2 tsp lemon juice
Jaime Oliver Flavour Shaker
This new kitchen gadget from Jaime Oliver caught my interest when I saw the cheesy TV ad, where an aging resort barman shakes up a storm with the device. While it didn’t give me an urge to bring out the old Hawaiian shirt, the concept struck me as interesting. Essentially this thing is a one handed morter and pestle. The heavy duty plastic exterior contains a heavy ceramic ball that smashes the living daylights out of the inserted ingredients.
I was pretty excited to receive one this Christmas, but I haven’t yet had time to try it out. To read a review and maybe even score a free one, visit the new FoodTV.ca blog.
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Free Very Best Baking Magazine
We love free stuff here in the FAB east kitchen, but I suppose that goes without saying. The kind folks at Nestle have put together the Very Best Baking Holiday Magazine. All you have to do is sign up. The also have free screensavers, wallpapers, baking stencils and more.
Also on Very Best Baking, they have recipes, advice, message boards and a cool recipe swap program.
Thanks to the Canadian Deals Blog for the tip.
Smoker Update: Finally some ribs
I must adit that I haven’t used the smoker since the first time effort with pork tenderloin. On Sunday I was home alone with the boys in the afternoon, so I decided to try my hand at smoking some ribs.
The test subjects were both short ribs and the great big ones. I slopped them in PC Smokin Stampede Beer & Chipotle sauce and tossed them in. This time, the outside temperature was a fair bit cooler than last time, so I figured it would be even harder to heat it up. After a bit of fooling around, I figured out that the best way was to keep the chimney open all the way and open the hopper door about an inch. This kept the cooking area nice and hot.
The result? Maybe the best ribs I’ve ever made! Never again will we boil ribs and then throw them on the BBQ. Well, maybe in a time crunch. The only problem with smoking is the time factor. It takes a long time, and you have to be there to control the fire. The results are worth it though.
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Foodies Across Borders is a place where friends who live a long way apart share our thoughts and ideas on cooking, entertaining and eating out. We review restaurants and babble on about current trends in cooking. Here in the FAB test kitchens, we review recipes and the odd product here & there.
Foodies Across Borders is a Blair Valley Media blog.
