Sunday Cook -- Thanks Mr. Toad!!! -- lots of pictures

BobS

We had a great day entertaining friends, that we first met in Singapore, and they got their first introduction to cooking on a BGE.[p]I made individual portions of Mr. Toads, Pork Loin with a reduced port, habanero, cranberry sauce, some basmati rice pilaf, roasted asparagus, no knead bread, and a great cheesecake from my wife. [p]Here is how the day developed:[p]The first picture is the start of the sauce. I am sautéing shallots, carrots, celery, garlic, bay leaf, pepper corns, and fresh thyme.[p][p]When it gets nicely browned, you add ¾ cup port and reduce it to a glaze.[p][p]Then add 3 cups of chicken stock, a habanero, and about ¼ cup of dried cranberries.[p][p]All of this cooks for 45 minutes and then you strain the sauce, thicken with corn starch and add ¼ pound butter. YUM!!!!![p]Here are the loin chops after cutting pockets for stuffing[p][p]I coated the pockets with Fig Jam and stuffed them with dried figs, dried pineapple, and a bunch of cashews.[p][p]I wrapped those bad boys in bacon and marinate them in a mixture of Dijon mustard, soy sauce and brown sugar.[p][p]Here they are cooking with some apple wood for smoke.[p][p]I made a Caesar salad and here we are just as I am about to mash the anchovies.[p][p]I also added a great new recipe for basmati, rice pilaf, with onion, dried currents, and toasted pine nuts. Here I am cooking the onions and toasting the pine nuts. [p][p]Finally I added some no knead bread[p][p]Here we are as we are ready to eat. Definitely a happy crew.[p][p]And just to round things out, Susan added a killer, pumpkin, praline cheesecake.[p][p]I did not get a picture of the single malt, but you will have to take my word for it, that it was GOOD!!