|Smoked, Moroccan spiced pork loin with olives/lemon.|
|Smoked pork loin with Moroccan spices|
The pork loin tasted really good just plain. The second time we had it with some sauteed vegetables with a Mediterranean twist. I finished off the veggie saute with a splash of water so that I could add some leftover rice to the pot and have it be soft and fluffy . Finally, I added the slices of the pork loin to the top of the veggie/rice mix just to steam the meat slightly for warmth.
But my favorite dish appears in the photo that begins this blog. I cooked up some diced onion with a pinch of saffron. Then I added some chopped, green French olives and the sliced rind of one of my salt cure, preserved lemons, and some water. I salted to taste; obviously, it didn't take much. Finally, I added several slices of the smoked, Moroccan spiced pork loin to the pot just to warm the meat. I served it all with my combo tzatzakis/raita yogurt mix: Greek yogurt; cumin; fresh cilantro; seeded, chopped cucumber; a dash of hot pepper; and salt to taste. It was so tasty that I started eating before remembering to take a photo; thus, the utensil accompaniment.
|Spicy, smoked pork with pear chutney, aioli, and gouda cheese.|
|Smoked pork hocks|
|Smoked baby back ribs|
This post is a bit late because it is April 15th already, and Mrs. Wheelbarrow has just announced the new Charcutepalooza challenge: Grinding! I am ready for this one. Meguez sausage, bratwurst, Thuringer Bratwurst, Spanish chorizo, maybe even "Rotwurst," the speciality hot dog like wurst from Swabia where I once lived for a year. Sausage is my junk food. And now that I've finished with my temporary, 8-week substitute position, and no longer have six college classes upon my own three, I'm going to throw myself into, overindulge in, satiate myself with, and completely succumb to the joy of making sausage. Caul fat, sheep casings, hog casings, weisswurst, chorizo, saucissons sec, kielbasa, andouille, oh, it will be heaven on earth.