Cuisine and the American Man
When my brother and I were growing up back in the day, our mother decided she’d teach us the fine art of domestic self-sufficiency. Of course, the notion of men and domestication wasn’t popular back in those days; the renaissance man had yet to be invented. Imagine: boys who could cook, clean and iron! But what it did was make both of us responsible in a way that has served to make us self sufficient in any number of ways. There’s a certain personal freedom and power that arises from being self sufficient, and readers of this blog know I'm a tireless advocate for personal power.
Because I love to cook, I’ve accumulated some delicious recipes over the years from some eclectic sources, from Golden Spoon restaurants to passed-down family recipes to favorites of old black Delta blues men. So today I thought I would present one of these recipes that can be easily mastered by the average American man, using basically what’s already in the kitchen cabinet. No foo-foo exotica here, my friends, just real good American cookin’! So go to it, guys. Have a ball! Cooking is easy, it’s fun, and it’s inspirational. And if you’re cooking for that special someone, she’ll be more than impressed. Trust me on this. But remember, though: clean up afterwards and do your own dishes!
Lightfoot Cruise’s Pork Loin in Banana Leaves®
This crowd pleaser is easy to prepare, and you will be a star when you serve it. I’ve made variations of this recipe on the grill and in the oven, and the results have been spectacular with both. On the grill I recommend a marinade to prevent over drying (see my Mayan Style Bitter Orange Marinade), but for roasting in the oven you can use a dry rub. The dry rub is what we’ll explore here. If you don’t have a banana tree in your back yard, you can generally find banana leaves at Asian grocery stores. They can be frozen as well.
2 - 3 lb pork loin
This crowd pleaser is easy to prepare, and you will be a star when you serve it. I’ve made variations of this recipe on the grill and in the oven, and the results have been spectacular with both. On the grill I recommend a marinade to prevent over drying (see my Mayan Style Bitter Orange Marinade), but for roasting in the oven you can use a dry rub. The dry rub is what we’ll explore here. If you don’t have a banana tree in your back yard, you can generally find banana leaves at Asian grocery stores. They can be frozen as well.
2 - 3 lb pork loin
1 large banana leaf
2 very ripe bananas (soft with brown peels)
10 slices of pepperoni
1 cup dry rub (garlic powder, onion powder, sea salt, ground black pepper, pinch of rosemary, tarragon and oregano, in a mixture to suit your taste)
Rub the dry rub well into the meat, covering all sides and both ends, and let that sit overnight so the flavors can be absorbed. Don’t trim any fat from the loin. Spread the banana leaf on a flat surface, and place the loin in the center. Cut a small section from each end of the leaf to use as an end wrap. Place half of the pepperoni on each side of the loin, pressing the slices firmly down onto the meat. Then carefully peel the ripe bananas and cut them in half longwise. Place two banana halves on each side of the meat, ensuring the banana stays on the loin. Then carefully roll the meat in the leaf, using the cut portions as the end caps, much like you were rolling a cigar. Carefully place the wrapped leaf on a flat tray and roast in the over for about an hour and a half at 350 degrees. Naturally a larger loin will take longer; small ones less.
Serve the entire leaf on a large platter, and slice the top open and spread the leaf to carve. The banana will have cooked to oblivion, leaving just banana oil to create a sensational aroma. The pepperoni will give the taste a little unexpected punch, and the overall wow factor is high! The presentation is dynamic, and the roast will be delightful, moist and very tasty.
2 very ripe bananas (soft with brown peels)
10 slices of pepperoni
1 cup dry rub (garlic powder, onion powder, sea salt, ground black pepper, pinch of rosemary, tarragon and oregano, in a mixture to suit your taste)
Rub the dry rub well into the meat, covering all sides and both ends, and let that sit overnight so the flavors can be absorbed. Don’t trim any fat from the loin. Spread the banana leaf on a flat surface, and place the loin in the center. Cut a small section from each end of the leaf to use as an end wrap. Place half of the pepperoni on each side of the loin, pressing the slices firmly down onto the meat. Then carefully peel the ripe bananas and cut them in half longwise. Place two banana halves on each side of the meat, ensuring the banana stays on the loin. Then carefully roll the meat in the leaf, using the cut portions as the end caps, much like you were rolling a cigar. Carefully place the wrapped leaf on a flat tray and roast in the over for about an hour and a half at 350 degrees. Naturally a larger loin will take longer; small ones less.
Serve the entire leaf on a large platter, and slice the top open and spread the leaf to carve. The banana will have cooked to oblivion, leaving just banana oil to create a sensational aroma. The pepperoni will give the taste a little unexpected punch, and the overall wow factor is high! The presentation is dynamic, and the roast will be delightful, moist and very tasty.
Well, how did it go?
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