Saturday/ Sunday Cooking

Lazy day here at the Mad Oilman complex. Chores done early, lucnh out at a good burger joint, and then on to the main mission of the day. Stopped at Central Market to get the ingredients and Specs for the alchoholic components and off to the kitchen.

First thing is a demi-glace. I have about 1-1/2 gallons of wild boar stock that I've reserved for this purpose. Since this takes a while, it goes on the stove first. And I'll use some of it for tomorrow's dinner.

Next is roasted garlic, two heads worth. This is also prep for tommorrow's recipe. So what will I be making? Some french thing called 'mignons de porc a l' ail'. Whatever. Basically I take a pork tenderloin and flatten it slightly. Then I take the majority of the roasted garlic and I smear it all over the tenderloin. For good measure, add a strip of bacon. Then take a similiarly flattened tenderloin and make a sandwich. Roll it up, tie off with twine, and let marinate in the fridge overnight. (photos to follow once rolling commences).

And that's all well and good, but what's for dinner tonight? Mrs. Oilman wanted pasta. So out come the books. Today is a day to try something new. 'Cavateli with Garlic, Crab, Chile, and Trebbiano'. This one just leapt out at me so I'll give it a shot.

And since I'm using crab and I don't want leftovers, I now have a conundrum. An extra half pound of crab meat. Looks like I'll have to make a crab cake or three for lunch tomorrow.