- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
WYEI? My lunch plans for tomorrow
Posted on 8/8/15 at 4:49 pm
Posted on 8/8/15 at 4:49 pm
Having family over for lunch. Wanted to do something a little different.
Salad:
Arugula, goat cheese, grilled peaches, roasted red peppers, Creole mustard/rice wine vinegar vinaigrette.
Grilled asparagus (just salt and pepper - I like it pretty plain)
Grilled pork tenderloins marinated in caramelized onions, peaches, balsamic, and ginger.
Thoughts? Only change I'm thinking of right now is taking the red peppers out of the salad.
Salad:
Arugula, goat cheese, grilled peaches, roasted red peppers, Creole mustard/rice wine vinegar vinaigrette.
Grilled asparagus (just salt and pepper - I like it pretty plain)
Grilled pork tenderloins marinated in caramelized onions, peaches, balsamic, and ginger.
Thoughts? Only change I'm thinking of right now is taking the red peppers out of the salad.
4
Posted on 8/8/15 at 4:54 pm to Schwartz
Sounds peachy.
Some nice salty olives might be good in that salad also.
Some nice salty olives might be good in that salad also.
Posted on 8/8/15 at 4:55 pm to Btrtigerfan
Went to the store earlier and could smell them as soon as I walked in...kinda inspired me to want to use them. I don't think that they'll be super strong on the pork.
Posted on 8/8/15 at 4:59 pm to Schwartz
Fruit and pork always work together well.
Posted on 8/8/15 at 4:59 pm to Schwartz
Last week I had a pork noisette served with grilled peaches from Angeline, it was fantastic. (Just adding to the idea that your pairings are solid)
IWEI
IWEI
Posted on 8/8/15 at 5:00 pm to Schwartz
Sub pecans for the red peppers and I would rape that salad
Posted on 8/8/15 at 5:01 pm to Dire Wolf
Solid - does need some texture. I'll do them spiced. Little cinnamon, cayenne...should be rocking.
Posted on 8/8/15 at 5:14 pm to Schwartz
quote:
by Schwartz
Solid - does need some texture. I'll do them spiced. Little cinnamon, cayenne...should be rocking.
First time anyone has listened to me, be advised
Posted on 8/8/15 at 7:35 pm to Dire Wolf
First time anyone has listened to me, be advised[/quote]
Be that as it may , you're spot on
Posted on 8/8/15 at 8:34 pm to Dire Wolf
quote:
Sub pecans for the red peppers
Sub walnuts for the red peppers
Posted on 8/8/15 at 8:38 pm to Schwartz
On your salad, pull out the red peppers and do some nice arugula. You will get some of that peppery flavor with a different texture. Id keep the dressing simpler, lemon, honey, salt, pepper, olive oil.
If you havent already portioned it out, grill the tenderloin whole and slice to order.
ETA: got some killer peaches few weeks ago and served them just with some prosciutto. Its one of the best dishes in the world.
If you havent already portioned it out, grill the tenderloin whole and slice to order.
ETA: got some killer peaches few weeks ago and served them just with some prosciutto. Its one of the best dishes in the world.
This post was edited on 8/8/15 at 8:41 pm
Posted on 8/8/15 at 8:41 pm to Schwartz
Instead of asparagus, I'd pair the schwein with some kind of kraut dish.
.
.
Posted on 8/8/15 at 8:43 pm to BRgetthenet
A nice raw, shaved asparagus salad with some parmesan, lemon, and speck would be awesome.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News