It's been SO long since I've taken the time to "Blog":), but I hope you haven't given up on me, life happens doesn't it, wow! SO, back to Suzi Talks Food, let's have a little "chat", shall we ~ about "spice"...yes 'SEASONING' one's food is a pet peave of mine in recipe's, it's time we talked.
Over the years I have tried COUNTLESS recipe's, others delicate creations from casseroles to tenederloin, and I have sought out award winning, even 10 star recipes ~ but I am STILL amazed that when I bite into these 'award winning 10 star' beauties and they taste like, well, 'not much'. Sure, there is texture, but they have neither 'enhanced' the natural flavors of the ingredients in their dishes, nor have they sent them over the top with simple but bold spice blends.
I understand, not every person likes spice, and for that person I suggest a diet of constant chicken soup and bread, because 'food' was meant to be explored and tested and enjoyed and served with pride to our family and friends. Food is full of art and loves to tickle your senses with new and colorful, flavorful aspects of life's bounty. Don't serve 'dull' food, please don't ~ make your time with food fun and gorgeous, but MOSTLY serve it WITH FLAVOR.
HERE'S AN EXAMPLE, try this recipe: A Pork Tenderloin roast, about 3 to four pounds at most. Pat it completely dry with paper towels, all over dry (and remember often there are two 'pieces' of roast twisted or tied together, take them apart to season, then you can tie back together or leave seperated). In a small bowl, mix the following spices: 3 Tablespoons each of garlic powder, onion powder, herbes de provence (an herb mix you can find in any spice area in your grocer), now add a tsp. each of dried mustard powder and fresh cracked black pepper. Finally add 1/2 tsp. of kosher salt. Stir all your spices together, rub onto your dry roast and rub, rub rub it ALL over. Wrap the roast and put into the fridge for at least two hours. A half hour before roasting, take meat from fridge and let set out to allow the muscle to relax in the pork. On a shallow roasting pan roast your pork tenderloin in the oven at 450*degrees for 10 minutes, THEN TURN TEMP down to 300 *degrees until the internal temp on meat reaches 140 degree's, now, cover it and let it set 15 full minutes. Uncover and slice medallions of FLAVORFUL deliciousness!!! Serve it with a simple rice or potato dish and a lovely green and red salad ~ you're going to make people think you are brilliant in the kitchen, I promise.
THERE, try it, or try it on chicken or try it on beef ~ just 'spice up your life' because people may be wondering 'Why Would People Cook This Way":) Now, go cook some loving spice into that kitchen of yours, c'mon ~ I still believe we can 'do all things through Christ Who strengthens us'. I know without question the Lord has enhance my life and spiced it up with some glorious riches I don't deserve. It's a 'good thing':)
Over the years I have tried COUNTLESS recipe's, others delicate creations from casseroles to tenederloin, and I have sought out award winning, even 10 star recipes ~ but I am STILL amazed that when I bite into these 'award winning 10 star' beauties and they taste like, well, 'not much'. Sure, there is texture, but they have neither 'enhanced' the natural flavors of the ingredients in their dishes, nor have they sent them over the top with simple but bold spice blends.
I understand, not every person likes spice, and for that person I suggest a diet of constant chicken soup and bread, because 'food' was meant to be explored and tested and enjoyed and served with pride to our family and friends. Food is full of art and loves to tickle your senses with new and colorful, flavorful aspects of life's bounty. Don't serve 'dull' food, please don't ~ make your time with food fun and gorgeous, but MOSTLY serve it WITH FLAVOR.
HERE'S AN EXAMPLE, try this recipe: A Pork Tenderloin roast, about 3 to four pounds at most. Pat it completely dry with paper towels, all over dry (and remember often there are two 'pieces' of roast twisted or tied together, take them apart to season, then you can tie back together or leave seperated). In a small bowl, mix the following spices: 3 Tablespoons each of garlic powder, onion powder, herbes de provence (an herb mix you can find in any spice area in your grocer), now add a tsp. each of dried mustard powder and fresh cracked black pepper. Finally add 1/2 tsp. of kosher salt. Stir all your spices together, rub onto your dry roast and rub, rub rub it ALL over. Wrap the roast and put into the fridge for at least two hours. A half hour before roasting, take meat from fridge and let set out to allow the muscle to relax in the pork. On a shallow roasting pan roast your pork tenderloin in the oven at 450*degrees for 10 minutes, THEN TURN TEMP down to 300 *degrees until the internal temp on meat reaches 140 degree's, now, cover it and let it set 15 full minutes. Uncover and slice medallions of FLAVORFUL deliciousness!!! Serve it with a simple rice or potato dish and a lovely green and red salad ~ you're going to make people think you are brilliant in the kitchen, I promise.
THERE, try it, or try it on chicken or try it on beef ~ just 'spice up your life' because people may be wondering 'Why Would People Cook This Way":) Now, go cook some loving spice into that kitchen of yours, c'mon ~ I still believe we can 'do all things through Christ Who strengthens us'. I know without question the Lord has enhance my life and spiced it up with some glorious riches I don't deserve. It's a 'good thing':)
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