On Friday, we had our friend, Lynne, over for a semi-impromptu- TGIF-CYJWTWATMIBPIA (Congratulations You've Just Won the Wiseman Award The Most Important Book Prize in Archaeology) supper.
We'd defrosted a small pork loin in the Cat Protection Device (a.k.a. the microwave. The device protects the thawing meat from the cat, rather than protecting the cat as such). Sort of had a SW vision, so smeared it with a paste of ancho chili in adobo (maybe 1 tsp) thickened with lots of ground cumin, coriander, a little salt, and thinned with half a lime's worth of lime juice and a glug of olive oil to make it spreadable. 45 minutes in a hot oven to cook and crust.
Let it sit for 10 unbearable minutes on the cutting board, then deglazed with white wine and the juices on the cutting board (Lynne directing traffic so that I got really most of the juice into the pan) to make a red chili gravy. Served with mashed potatoes (lotsa cream).
Graeter's Coconut Chocolate Chip and fresh pineapple for a more tropical dessert (see Sept. 1 for Graeter's).
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