February: Random Food Porn

Lump crab in a creamy, orange-zesty sauce

Filet Mignon with potatoes and carrots

Red velvet cake, chocolate mouse, chocolate-filled bon bons (all three from top, from La Brasserie)

From Duck & Dumpling

Raspberry bellini from The Marriott City Center

*Smirk*

Watch for the part where Andrew tries the in-famous Philippine balut for the first time. Honestly, what a wuss – just kidding!

Roast Pork with Mustard Herb Coating

Roast Pork with Mustard Herb Coating

• 6 tablespoons coarse-grained Dijon mustard
• 6 large garlic cloves, minced
• 4 small bay leaves, finely crumbled
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh rosemary
• 1 2 1/2-pound boneless pork rib roast

Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 1 hour. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.

From, Bon Appétit

Noche Buena

(From top vertically:  steamed rice; chicken, pork, seafood lumpia; pinoy-style spaghetti; Middle: chicken adobo; alamangang kangkong; paula deen spiral ham; Right: sauce for lumpia; boiled cabbage with jalapeños; croissants.)

Started at 10 in the morning, finished by 7 in the evening. Ver well worth the trouble for Christmas Eve dinner 🙂

Told Ya

This is the yummy Rich Autumn Roast Pork with Beer, click here to see the recipe.

Japonesa

The best things my sister always share when visits Tokyo, are the saliva-inducing images of various sushi…. yummmmmmm!!!!

All photos copyright©2009ourbeanhive.

Dinner Tonight: Rich Autumn Pork Stew with Beer

Rich Autumn Pork Stew with Beer

Makes 4 servings

Ingredients:

2 pounds boneless pork shoulder, cut in 1 1/2-inch bits
Salt and pepper

6 tablespoons olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled and cut into 1/2-inch pieces
2 tablespoons finely minced garlic
1 bay leaf
1 cup diced canned or fresh tomatoes

2 cups chicken broth (bouillon)
1 bottle (12 ounces) beer
2 tablespoons brown sugar
Cooked buttered egg noodles

1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.

2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.

3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.

from: PARADE-  September 2009