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lillibet#22 Browned Cauliflower with Anchovies, Olives and Capers I really wanted to try this recipe and it was really tasty. There wasn't really a discernible anchovy flavor, just a rich, mellow saltiness that really enhanced the cauliflower, with a nice tangy bite from the red pepper flakes. Making it again, I would brown the cauliflower more, but otherwise this was a real winner!
#23 Lemon-Pepper Pork LoinI wanted to pair something with the cauliflower that wouldn't compete with its flavors, so I went with this fairly simple recipe. Since I was making the cauliflower several hours in advance, I went ahead and rubbed the pork then. There was very little juice from it before it was cut--although it was plenty juicy inside--so the rub became almost a crust. It was easy and tasty and impressive to our guest--I had explained in advance that if it turned out to be gross, we have a pact that we can always pitch it and order pizza, but he assured me afterwards that I was to be congratulated on it.
This was a good, easy meal that would be easy to scale up and I expect I'll make it again.
#23 Lemon-Pepper Pork LoinI wanted to pair something with the cauliflower that wouldn't compete with its flavors, so I went with this fairly simple recipe. Since I was making the cauliflower several hours in advance, I went ahead and rubbed the pork then. There was very little juice from it before it was cut--although it was plenty juicy inside--so the rub became almost a crust. It was easy and tasty and impressive to our guest--I had explained in advance that if it turned out to be gross, we have a pact that we can always pitch it and order pizza, but he assured me afterwards that I was to be congratulated on it.
This was a good, easy meal that would be easy to scale up and I expect I'll make it again.
