Last night's dinner

windriverfamily said:

Today is my girl's birthday. She has a martial arts class tonight, so we
decided to have her "birthday dinner" last night. Turned out wonderful!

Entree: pork loin, which I butterflied, spread with a paste made with
katamata olives and brown onions, tied up tightly with string, then roasted
slowly in a 250 deg (F) oven.

Salad: Torn baby spinach leaves, served with chopped egg, chopped bacon,
and tiny bay shrimp just off the boat that morning. I made a dressing with
fresh thyme, wine vinegar, finely chopped onion, and EVOO. Would have been
better with a squeeze of lemon.

Veg: steamed sweet artichokes so young that the chokes were less than the
size of a dime.

Carb: Cheese/garlic toasts

Dessert: Double layer dark chocolate cake

Goodness, that was a fine way to celebrate!

skg

It does sound very good. I would pass on the artichokes and the
chocolate cake. I'm likely the only one in the world that hates
chocolate. That pork loin sounds wonderful! A little dijion mustard
added to the dressing would be good too but that pork loin does sound good.

Sorry to be pedantic but if you tied the loin afterwards, can it really
be described as butterflied ? Isn't that just cutting almost all the
way through and then rolling ?

Is there a definition of "to butterfly" ?

Steve

windriverfamily said:

Today is my girl's birthday. She has a martial arts class tonight, so we
decided to have her "birthday dinner" last night. Turned out wonderful!

Entree: pork loin, which I butterflied, spread with a paste made with
katamata olives and brown onions, tied up tightly with string, then roasted
slowly in a 250 deg (F) oven.

Salad: Torn baby spinach leaves, served with chopped egg, chopped bacon,
and tiny bay shrimp just off the boat that morning. I made a dressing with
fresh thyme, wine vinegar, finely chopped onion, and EVOO. Would have been
better with a squeeze of lemon.

Veg: steamed sweet artichokes so young that the chokes were less than the
size of a dime.

Carb: Cheese/garlic toasts

Dessert: Double layer dark chocolate cake

Goodness, that was a fine way to celebrate!

skg

Steve Y said:

Sorry to be pedantic but if you tied the loin afterwards, can it really
be described as butterflied ?

Butterflying is a butchering technique.

Quoted message said:

Isn't that just cutting almost all the way through

Yep.

Quoted message said:

and then rolling?

Yet another preparatory technique.

Quoted message said:

Is there a definition of "to butterfly" ?

butterfly
In cooking, to split a food (such as shrimp) down the center, cutting
almost but not completely through. The two halves are then opened flat
to resemble a butterfly shape.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Sheldon

windriverfamily said:

Today is my girl's birthday. She has a martial arts class tonight, so we
decided to have her "birthday dinner" last night. Turned out wonderful!

Entree: pork loin, which I butterflied, spread with a paste made with
katamata olives and brown onions, tied up tightly with string, then roasted
slowly in a 250 deg (F) oven.

Salad: Torn baby spinach leaves, served with chopped egg, chopped bacon,
and tiny bay shrimp just off the boat that morning. I made a dressing with
fresh thyme, wine vinegar, finely chopped onion, and EVOO. Would have been
better with a squeeze of lemon.

Veg: steamed sweet artichokes so young that the chokes were less than the
size of a dime.

Carb: Cheese/garlic toasts

Dessert: Double layer dark chocolate cake

Goodness, that was a fine way to celebrate!

skg

That does sound very nice.

windriverfamily said:

Entree: pork loin, which I butterflied, spread with a paste made with
katamata olives and brown onions, tied up tightly with string, then roasted
slowly in a 250 deg (F) oven.

Am always looking for something new to stuff into a pork loin & that
sounds really good. DH will eat pretty much anything that involves
carmelized onions. Did you just whir up a paste of pitted olives and
onions in the food processor?

Nancy T