recent cook scallops and stuffed pork loin

jemrx · August 2010

some scallops lightly floured and seasoned with tsunami

on sale at bj's @1.99 per lb

some artichoke tampenade and baby spinach

some fig for sweetness

some jersey peaches

dressed up

ready for the egg

some veggies

reccitron · August 2010

The food looks great.

ResQue · August 2010

Very nice! How did the mushroom caps turn out? Any pics of the cooked caps?

jemrx · August 2010

caps turned out well stuffed with artichoke tampenade. sorry no final pics

Little Steven · August 2010

Jack,

Very nice!

Steve

Zippylip · August 2010

Jack, lookin good buddy, & judging by the slope & foliage of your back yard & the siding on your house, I'm guessing somewhere in the vicinity of Plushmill Road??? Eh, am I right??? Could be near Waterford Way too???

jemrx · August 2010

Hey Marc your not too bad with your geography and you were somewhat close. We live on a culdesac (rosewood lane) close to the intersection of rose valley rd and brookhaven rd. We built there 13 years ago when it was just a grove of locust trees. jack

Frank from Houma · August 2010

Nice cook
Nice deck and outdoor space
Nice pics

Thanks for sharing

eenie meenie · August 2010

Jack, I would have liked to have tried both your scallops, stuffed pork loin, mushrooms, and the veggies! Everything looks cooked to perfection!

Really nice color to the scallops and the meat.

jemrx · August 2010

thanks Rebecca the scallops were the best part as i thought the pork was on the dry side. We love our veggies on the egg. Jack

thechief96 · August 2010

Very good looking meal. Is is difficult to butterfly the pork.

berrygood · August 2010

jemrx wrote:

thanks Rebecca the scallops were the best part as i thought the pork was on the dry side. We love our veggies on the egg. Jack

FWIW, I find it difficult to cook to the perfect temp when stuffed. Even if dry, though, it still looks great!

jemrx · August 2010

dave this was the first one i've done and i did not have any directions, i simply started with a 1/2 inch cut into the loin and tried as best to "unroll" it as i was cutting thru.

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recent cook scallops and stuffed pork loin

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