Pork on the Egg!

The Famous Egg

We haven’t used our egg for a bit and we decided to make: Herb-Crusted Pork Loin Roast from License to Grill by Chris Schlesinger. We purchased the lamb loin at McCall's Meat and Fish. This is a very easy and good recipe. I used maple wood for the smoke flavoring. It only takes about an hour and a half in the egg to have a great smoky taste. You can get the recipe in our blog of: July 2, 2008. Click the date to get the recipe.

I was browsing through the Munch Munch looking for previous dinners that we had made in August to get seasonal ideas to cook. I came across a Tomato-Leek side dish that we had at The Slow Club in San Francisco. It was poured over the pork and polenta. We used the recipe for Polenta from The Zuni Café Cookbook. You can find the recipe in our blog of: Feb. 22, 2010. Click the date to get the recipe.

This was one of those dinners that will give us fantastic leftovers.

Slow Club Tomato Leek and Balsamic flavored Vegetables

I have no real recipe for it but it is basically, tomatoes, leeks, garlic, red pepper, yellow pepper lots of thyme, salt and pepper. Core and quarter the tomatoes, slice the garlic in thin slices (I used 4 large garlic cloves), and seed and slice the peppers in strips. We had a some cherry tomatoes so I sliced them in half and through them in. Bind the mixture with Balsamic Vinegar and some olive oil. Bake in a slow oven for a couple of hours until the vegetables start to look a little blackened.