What's for supper?

[Roger]

Steak, baked sweet potato, Dutch apple pie, and pumpkin pie. Mmmmmmmmm

[Abyr]

Mussels with garlic and Asiago.

[Smoked!]

Bacon!



I had to try it. Look at that fresh delicious roasted piggy!
I would like to share with all of you; however, my friends, that is the single serving size.

[Roger]

All I can say to that bacon thing... is that it looks like HOG HEAVEN!
Having soy chicken cutletts tonight.

[Eville]

Last time I made this was about a year ago, but it is really easy to make and amazingly good.
Chateaubriand:
What you need:
1.5 tsp of salt
1.5 tsp pepper
1 tsp cumin
vegetable oil
1-1.5lbs tenderloin roast
Cast iron grill-pan
Aluminum foil

Meat prep:
1) In a small container, mix salt, pepper, and cumin.
2) Roll roast in seasonings until liberally coated.
3) lightly coat with a little bit of vegetable oil
4) Let meat rest at room temperature for 30-60 minutes.

Cooking:
1) Using grill pan at high heat to sear the roast. Should take about 2 minutes for each side.
2) Remove the roast from heat and let it cool for 10-15min
3) While roast is cooling, bring the oven up to 250 degrees
4) Use a meat thermometer and take out the roast when it reaches 135 degree internal temperature.
5) Remove roast from oven and wrap in heavy aluminum foil
6) Let rest for another 30 minutes.
7) Carve and serve.




On the last pic, my camera really washed out the red color of the meat. It wasn't anywhere near as well done in the middle as it looks.

[MemphisFred]

We had breakfast for supper.

Eggs over easy, bacon, bisquits with white gravy

[Smoked!]

Nice filet, Eville.

Tonight:
Liver 'n onions, with steamed broccoli, smashed potatoes... and a nice chianti.