Dinner tonight: Pork roast with mashed sweet potatoes and a quick black been, corn, and jalapeno salad. I marinated the pork overnight in a mixture of bitter orange juice, olive oil, cumin seed, oregano, annatto seed, minced garlic, and black peppercorns. Roasted it at 425 degrees for 30 minutes, then reduced the oven temperature to 350 and cooked it 25 minutes longer. It was perfect, and I was happy. The sweet potatoes got mashed up with butter, chipotle powder, salt, and pepper. The salad is black beans, fresh corn, jalapeno and red chiles, and cilantro.
The night before: Andouille sausage with white beans, celery, onions, and peppers. Seasoned with thyme, paprika, and bay leaf. Served on rice.
Chicken cutlets in a poblano-mushroom cream sauce over polenta.
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I still haven't received my dinner invite yet....! ;) We'll have to try making a black bean salad when our corn is ripe.
ReplyDeleteYum, yum, yum! Mashed sweet potatoes? Yes please!
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