Wine: Synthesi Aglianico Del Vulture 200
We decided to revisit the Babo Cookbook. There is a recipe for Grilled Pork Loin that we previously had made. We decided to make it again. This time we toned down the Red Pepper. It has a dry rub that is made from the Dried Porcinis, sugar and red pepper. They are placed in the Cuisinart and blended till they become a fine powder. The meat is then coated with the rub and refrigerated over-night.
When the grill is ready you scrape off most of the coating. It has absorbed juices from the meat and is no longer dry. It smells great!
Simply grill the meat.
Our friends who own the Santa Fe Weaving Gallery, Barbara and Jill, sent us a cookbook: Cooking with Café Pasqual. We have eaten lunch at the restaurant many times, when we have visited Santa Fe.
We made two recipes from the book. A Cold Beet and Chipotle Soup and a Fresh Corn Cake. We found the soup too much like borscht from our youth. Although it would never be that spicy in a Jewish home!
The Corn Cake was more interesting. It was moist and light, A cross between corn bread and a corn soufflé. It went well with the Pork.
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