Søren
166 posts
Aug 28, 2005
3:06 AM
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I couldn't resist trying out the jerk tenderloin from the newsletter while I was in a rasta mood after trying the Jamaican stew Friday (we'll be having the leftovers tonight). It was simply superb, the tenderloin being very juicy (I'll add a little more salt next time), and the coating being delicious spicy. I even blended the shiitake mushroom (soaked in broth) in the wet mix for extra flavor! We had it with ajvar on the side (it tastes good with anything), fat-free, ovenbaked potato patties (recipe from "20 Minutes To Dinner") and a salad (with homegrown sprouts). Hope you can see something on these photos:
and the roast (not all of it - I kept 2/3 of it for "pork" sandwiches the next days (I'm gonna try it with the new golden BBQ sauce!) It tastes wonderfully cold the day after (just had some! YUM!).
It's definitely recommended!
Søren
Last Edited Søren on 28-Aug-2005 4:00 AM
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Bryanna
Owner/Moderator
1143 posts
Aug 28, 2005
8:07 AM
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Glad it was a success-- I have been wanting to try doing this for ages!
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"To look like a goddess, eat like a peasant." Karen Andres
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scj121
52 posts
Aug 29, 2005
8:52 AM
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I've never made seitan before, but I really want to give this a try. Keep your fingers crossed for me!!! :)
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Debbie
822 posts
Aug 29, 2005
9:51 AM
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YUM YUM! Soren, the picture looks wonderful. My mouth is watering. I want to try this too after the weather cools off. We have a 33 - 35C weather in Southern California. I seldom turn on my oven these days. Fortunately, Bryanna has slow cooker seitan recipes. The Kneaded Seitan 'Pork' are great too. Oh and that Southern California Gold BBQ sauce, what are you guys waiting for? ;-)
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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