With a couple more pork tenderloins in the meat drawer that needed to be cooked up into something, I found the allure of grilled barbecue-glazed kebabs too great to resist, even though I'd just made them recently. With garlic-roasted asparagus and the shortcut of stovetop stuffing, it was a digestive abundance of delight.
That fine dinner, however, was followed by gravely flawed decision-making: to use up the last of the laminated pastry dough I had in order to make a couple of huge pains au chocolat. These were simultaneously ill-advised and irresistible.
"Grilled Pork Kebabs with Barbecue Glaze," an online extra from Cook's Illustrated and based on "The Best Way to Grill Pork Tenderloin," Issue No. 134, May & June 2015, p. 6.
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