Roast Pork Loin

3 1/2 lb. Pork Loin - Trimmed of fat and patted dry & trussed - Room temperature
Spice Rub:
2 tbsp Kosher Salt
1 tbsp Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cumin
1 tsp Smoked Paprika
1 tsp Taco Seasoning
1 tsp Dried Mustard
1 tsp Roasted Pepper Powder (Optional - I make my own)
1 tsp BBQ Seasoning
1 tbsp Brown Sugar

1/4 Cup Extra Virgin Olive Oil (EVOO)
3 tbsp Butter
1/4 Cup Vegetable Oil

1/2 Cup Vegetable Stock (or Chicken or whatever you have)
1/4 Large Onion - Chopped

In a bowl, mix together the spices to combine.  Generously rub the spices over the pork loin and press into the meat.

In a baking dish add vegetable stock and onion.  Set aside.

In a pan over med / high heat, add the EVOO, butter and vegetable oil.  Add the seasoned pork loin and brown on all sides (and ends) about 2-3 minutes per side.  Transfer to baking dish and cover with foil.

In a preheated to 375 degree oven, add the pork loin and cook for about 35 minutes.  Increase the oven to 400 degrees, remove the foil and cook the pork loin for about another 10 minutes or until it reaches an internal temperature of 145 degrees.

Let pork loin rest for 10-15 minutes.

Take the juices and onion from the baking dish and blend for gravy.

Enjoy.

#foodie  #cheftainment #porkloin

Spicy Sausage & Lentil Soup 2

11 oz Hot Linguica Sausage - Diced
1/2 Large Onion - Diced
4 Carrots - Diced
1 Large Jalapeño - Seeded & Diced
3 Garlic Cloves - Smashed & Chopped
1/2 tsp Coriander
1 tsp Cumin
2 tsp Salt
2 tbsp Dijon Mustard
3 tbsp BBQ Sauce
2 tbsp Tomato Paste
3 1/2 Cups Lentils
1 Cup Red Wine
1 10 1/2 oz Can French Onion Soup - Hot
7 Cups Beef Stock (low sodium) - 4 cups + 3 cups separate - Hot
4 Cups Water - Hot

Over Med / Low heat in a Dutch Oven or large pot add the sausage and render the fat, stirring every few minutes to brown sausage on all sides.  It takes a while but you need to do it low and slow about 30 minutes.  Take sausage out with a slotted spoon, leaving the rendered fat behind.  Increase heat to med / high.  Add in the onions and sautee about 5 minutes.  Add in the carrots and sautee another 5 minutes.

Add jalapeño, garlic, coriander, cumin, salt, dijon mustard, bbq sauce & tomato paste and cook about 5 minutes.  Add in the lentils and cook about 5 minutes, stirring occasionally.

Add in red wine and cook about 5 minutes to cook out the raw wine taste.  Add mushroom soup, 4 cups beef stock & water.  Simmer 35 minutes covered w/ lid slightly ajar.  Add in remaining 3 cups of beef stock and cook about 10 minutes.  Adjust seasoning accordingly & Enjoy.

Homemade Soft Pretzels

1 ½ cups warm water (110 – 115 degrees)

1 tsp sugar

1 ¼ tbsp kosher salt

1 package active dry yeast

4 ½ cups flour

4 tbsp butter (melted and cooled)

7 cups boiling water

¼ cup baking soda

1 egg – beaten

1 tsp water

Toppings:

1 tsp sea salt

1 tsp toasted garlic

1 tsp toasted onion

In a stand mixer combine the water, sugar and salt. Sprinkle the yeast on top and let sit for about 5 minutes.  Add in the butter and flour and using the dough hook, mix on low for about 5 minutes.  If you don’t have a stand mixer then mix by hand in a bowl and turn out onto a lightly floured surface and kneed by hand for about 10 minutes.

Remove dough from mixer, oil bottom and sides of mixer and place dough back in bowl and cover with plastic wrap.  I sealed mine with a rubber band to ensure the seal.  Set aside for 1 hour in a warm dry place.  I had turned my oven on to warm and set the bowl on my stove covered with a towel.

Line a large baking sheet with parchment paper and generously spray with non stick cooking spray.  Pour dough out onto a lightly floured surface.  Preheat oven to 450 degrees.  In a large shallow pot or pan (about 3” tall) add water and bring to a boil.

Lightly kneed the dough into a long log.  Cut the log into 16 equal pieces.  Roll each piece into a long rope about 16” long and about ½” thick.  Take each piece by either end and twist together 1 or 2 times and lay over the untwisted part making a pretzel shape.  Set aside. 

When the water comes to a boil add the baking soda.  Gently put the pretzels into the boiling water in batches for 30 seconds.  I fit 4 at a time in mine.  Using a spider or a slotted spoon remove the pretzels onto the baking sheet.

Lightly brush with the beaten egg and water mixture and whatever toppings you want.  I used salt, garlic and onion.  Bake for about 13-15 minutes.  In my oven it was closer to 15 minutes or until golden brown on top.  Immediately remove from baking sheet to a cooling rack.  Let cool for 5 minutes before serving. This recipe made about 16 pretzels and only takes 2 hours start to finish