Sorry for taking my time getting to this first actual food post, I know how many of you out there have been anxiously waiting. With midterms and projects piling up, I've entered the monotonous head-buried-in-books mode that's familiar to any university student. To be honest, I've been dreading having to write this post, with so many other things on my plate lately, but it's actually rather relaxing. Let that be a message to all those out there that think blogging is a waste of time. It may not get you ahead in school or work, but it sure as hell takes your mind off it for a while, which could be just what you needed.
Speaking of things that take your mind off school, lets get to the food, the main attraction. Take a break from stalking on Facebook and scrolling through Twitter, and delve into the well refined palate of a university student; as good a reason as any to procrastinate on the internet for a bit. The first meal I have chosen to share with you is one that has become a staple amongst our household. Meat and potatoes. There are a total of four second-year guys living in my apartment, so you can understand how this meal is a favourite. Every couple of weeks, we pile into Will's white Nissan Sentra and head down to Costco to stockpile for the coming weeks, but we never leave without a massive pork loin (It can feed the four of us for a few days and is, on average, about $25.00 including tax). Pair this with a generous helping of potatoes, and a cold beer, and you're dining like a king.
Pork
* The proper way to do this would be to marinate the loin for a day in your choice of marinade or brine, but I was feeling rather drained this weekend so I took the easy way out...
- Cut the excess skin off of the loin, still leaving a nice thin layer of fat to brown on the barbeque or in the oven. Next, make shallow slits about an inch apart along the fat side of the loin, for the seasoning to be worked into.
- The seasoning is personal preference, but I like to dress both sides with olive oil and work salt, pepper, rosemary and garlic into the meat, before coating with the mystery ingredient, Louisiana hot sauce. Hot sauce is the atypical flavour substitute amongst students, but letting the meat cook in it on the barbeque is to die for.
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| Had to cut the loin in half to fit it on the barbeque... |
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- Now you want to cook the pork over direct heat on the barbeque, searing all six sides of the loin, before turning the heat off on the pork side and leaving the rest of the cooking to the indirect heat of the other side.
This normally takes about an hour and a half on our portable Coleman barbeque, but could be anywhere between an hour or two depending on your barbeque, or oven if you choose to do it that way.
- The meat will be mostly white with a tint of pink left on the inside when cooked thoroughly.
- Slice thinly and serve covered in the juices that run from the pork when sliced.
Potatoes
- Fill a large pot three quarters full with salted water and bring to a boil.
- Take about a dozen medium-sized potatoes and cut them into inch wide pieces (usually quarters or sixths).
- Place the potatoes in the pot (you might need a slotted spoon for this), and bring the water back to a simmer.
- The potatoes will cook in about 10-15 minutes. Testing for softness all the way through with a fork is a foolproof way to make sure they are done.
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| Cooking on tinfoil will protect the potatoes |
- From here you can directly season with salt, pepper, rosemary, olive oil, and a few knobs of butter and serve, or you can place them on the barbeque for a few minutes to brown prior to seasoning.
- Serve piping hot with the pork and you've done it.
Please comment. All input is greatly appreciated, I'd love to test myself and try new things next time.
