Cooking at Lodge – Day Seven There was another new group this evening, but no one to feed this morning, so I rested up. From the looks of the plates, dinner was a big success. There were thick pork loin chops that need to be used, so I seared, then roasted them (with butter of…
Tag: ingredients
Roasted Pork Tenderloin
Cooking at Lodge – Day Five I stayed out a little too late last night, and was late getting to the lodge. Thank goodness I had the foresight to get everything ready for breakfast, the day before. I baked off all the stuff for the tacos and heated the tortillas. I put a lot of…
Beef Tenderloin
Cooking at Lodge – Day Three Things are starting to flow a little better now. This morning we had Biscuits and Gravy, bacon, and an egg and cheese frittata. I had time to prep for the next couple days. This evening was the last dinner for these guys. They had a roasted beef tenderloin (lemon…
Cream Spinach
Cooking at Lodge – Day One I’ve started my cooking tour at The Flat Ranch, for the hunters. Sunday was pretty much a full day of cooking that started at 2 pm. It went really well, mostly. Dinner was fried pork loin chops, cream spinach, and roasted baby potatoes. I made Lemon Caper Sauce for…
Pasta Aglio Olio
It doesn’t get any more Italian than this. When we were growing up, my brother wouldn’t eat (red) spaghetti sauce, so dad always fixed aglio olio (garlic and oil) for him. It’s so simple, and such an old standby for a quick meal or side, that I just haven’t made it for Don until recently. …