Monday, February 16, 2009

Broccoli Waldorf Salad, Pork Ribs, Roasted Potatoes

The roomies and I decided to make dinner together tonight. When we decide to cook together, it means...I get to explain to Rene and Rod what vegetables are and they decide that potatoes are best roasted in the juices of the pork loin. I like our cooking styles...they play off each other, and in the end we create a delicious dinner. Tonight it was Broccoli Waldorf salad which was a great combination of bitter green, sweet fruit, and tangy lemon. Pork ribs and loin were baked at 350 for one hour (two for the ribs) with Shit Yeah sauce (courtesy of Christopher Richard...the recipe includes chipotle peppers and tamarid) and the potatoes were roasted for 1-1.5 hours at 350. After the pork loin has been cooked and the juices are flowing, stick the potoates in the juices and roast for an additional 20 minutes.

Broccoli Waldorf Salad
blanched broccoli
shredded gala apple
dried currants (or raisins)
lemon juice
salt to taste

combine in salad bowl and toss

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