I busted out the small crockpot and put a half pound of (presoaked) small red beans and sliced a link of spicy Portuguese sausage into it, and let it cook all day. I then served red beans and sausage over rice. Turned out yummy, and there’s enough for dinner tomorrow too.
Still feeling rather burned out / bummed out at the moment, so I’ll just go program some more music for the blog…
– Badtux the Bummed Penguin
I know that feeling. I had a piece of cow last night. It was called a t-bone. Eat very little beef but this tasted pretty good and there’s some left for lunch. I like my rice just as much.
Two days ago, I tried a recipe for a pork roast with rum and pineapple sauce. I got it off of the old Galloping Gourmet show with Graham Kerr. It turned out to be very good, and the best part was that it was very easy to make. Part of the fun of coming here is to look at the recipes that Badtux shares with us.
I hope that you are feeling better Badtux.
Neurovore, I left out the important part of the recipe, which is to season to taste after serving over rice with Tapatio hot sauce, which also provides black pepper, garlic, onion, and salt. But yes, very easy to make, especially if you have a crock pot, which is guaranteed to never burn your beans. If you’re not going to dash liberally with Tapatio then chop a bit of garlic and onion in there while it’s cooking though, and then salt and pepper to taste *after* it’s cooked (salt during cooking makes beans tough). But Tapatio is easier
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- Badtux the Spicy Food Lovin’ Penguin
In that case…here is the recipe for pork with rum and pineapple.
http://www.cookingchanneltv.com/recipes/graham-kerr/rum-and-pork-pot-roast-recipe/index.html
You can use it with any sized pork roast, as I found out with a boneless 3.5 pound loin on Wednesday. Just make sure to adjust the measurements appropriately, using this handy recipe converter I found online.
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
I know that I have asked you this before, Badtux, but have you ever considered dedicating a day of the week to cooking posts and recipe exchanges? Confirmed bachelors like me have to learn how to cook for ourselves.
RETIRE THERE.
I’m enjoying a big crock pot of chicken stew.
Neurovore, that sounds like work. Of course, I’m doing less of that right now (part time, sigh!), so maybe.
Billy, but then I’d have to live in the Canadian version of North Dakota! No thank you, I’m the rare WARM-weather penguin
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- BT