Thread: just wanted to share tonight's dinner with you guys..

I went with a family tradition today.
A pork tenderloin done Wellington style.
Gave the meat a quick sear in a skillet, then sliced a cut in it along the entire length of it that got filled with herbs and a mild blue cheese..
Then it got wrapped in a thick pastry before it went into the oven with my boat-potatoes

Served with Brussel sprout glazed in butter and a green-pepper sauce.

Pics before and after.

This isn't my dinner and I understand very little Russian. But ,I know what Shashlik is and I understand what this is all about and it looks deeeeelishious ! So I thought I would share my find.

https://www.youtube.com/watch?v=YpraykKUiVQ

Originally Posted by cosperryan

So don't be a jerk share the homemade cajun recipe

Spent some time looking for this in the breakfast thread.

I got to thinking about making my own. After looking at a few recipes this is what I tried.

1 tsp cumin
1 tsp coriander
1 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper
1/2 tsp garlic

I tried it on some fish my son cooked. [He has been cooking lots of fish lately but I think that he has an ulterior motive of using up what he has so he has an excuse to catch more!] I think it tastes good but need to give it a few more tastes. I have it in my lunch box to bring to work and share to get my coworkers opinions.

I won't give up my personal recipe but this is a basic Cajun spice mixture . Meaurement to be made to your own taste. Thyme,oregano,black pepper,onion powder,garlic powder,paprika,cayenne pepper(your heat), I never add salt till cooking time ...... remember be the master of the salt mine not the slave.

Originally Posted by Nightblade

I won't give up my personal recipe but this is a basic Cajun spice mixture . Meaurement to be made to your own taste. Thyme,oregano,black pepper,onion powder,garlic powder,paprika,cayenne pepper(your heat), I never add salt till cooking time ...... remember be the master of the salt mine not the slave.

I couldn't find any oregano in the kitchen so that is why I didn't add that.

On your recommendation I ground up a tsp of thyme and added that.

I agree with you on the salt. The 1/4 tsp is very light by most of the recipes I read. One thing about mixing your own is you know what you are adding when using it.

Originally Posted by 32t

. One thing about mixing your own is you know what you are adding when using it.

Exactly and most shelf brands have more salt than spice in them.

a basic filling , home cooked feeling and tasting meal smothered in brown gravy..
meatloaf
green beans
carrots
mashed potato's...

Originally Posted by gooser

a basic filling , home cooked feeling and tasting meal smothered in brown gravy..
meatloaf
green beans
carrots
mashed potato's...

Meatloaf is so underappreciated in this modern world. It's so good though and so is brown gravy smothering things Mmmmm!

Originally Posted by Nightblade

Exactly and most shelf brands have more salt than spice in them.

So you only have to use half as much of your homemade.

I haven't bought salt in years. The last time I did I needed a bunch for some deer hides I was going to have tanned. I went down to the feed mill and bought a 50 pound bag. There was a bunch left over and still is a lot left.

If it is good enough for cows or pigs I figure it is good enough for me.

Originally Posted by gooser

a basic filling , home cooked feeling and tasting meal smothered in brown gravy..
meatloaf
green beans
carrots
mashed potato's...

A classic. Great dinner.