Apologies to all as one has indeed been cooking!
I have begun to experiment more with Truffle Oil. Directions on one bottle, said to use it only in the last few minutes of a pan produced dish.
1) My First Adventure -- Chicken, Oregano and Garlic and Truffle Oil
Some Boneless Chicken and wanting to do a pizza with Tzatziki Sauce was the genesis for this Creation.
Now the Pizza is Another Story for Another Blog!
Rub the Chicken in the Truffle Oil. Some for the Pan. Add Garlic and Oregano. I use granulated garlic. My product that I use is Kirkland Granulated California Garlic. Great Product! If you don't have a Costco membership, make friends fast! with someone who does and have them get it for you.
Cook chicken turning to brown it. I believe I can safely guarantee that if you do this, you will cook extra to freeze to have for ready access! Tasty!
I think some chopped prosciutto and onion would be a nice addition if using chicken directly as a main dish.
2) My Second Adventure -- Roasted Pork with Onions and Brussel Sprouts and Truffle Oil
Again the Pork was Frozen!
I am becoming a Big Fan of cooking boneless pork frozen.
Oven or BBQ route. Wait till I tell you about the BBQ!
As the moisture escapes it creates a beautiful moist end product.
Rub frozen roast (about 4 lbs), with truffle oil. Coat with Kirkland Granulated California Garlic and a sprinkle of salt. Add Oregano over top and Make sure oregano and garlic coats the roasting pan also.
Roast at 375 degrees for about an hour. Haul the product and add Brussel Sprouts and Onion Chunks to the pan. Have liquid.
Add one large can of lentils. Liquid also.
Return to the oven. Roast for another 90 minutes. Turn off and leave in oven for an hour. Or roast for 2 hours. I did the former as I had to let it cool before putting roasting pan in the fridge and go out for the evening.
Mine had a lovely pink in the centre when sliced for serving. A nice cracked pepper over top of the plated meal enhances the flavour.
If that bothers you then roast for another 15-20 minutes before hauling to let stand.
I know that maybe my lack of providing specific ingredient amounts might be a challenge. Cooking for me is an artistic adventure. So I say be creative! And enjoy the adventure.
Happy Eating
