Leftovers!

Tonight, I mixed up a bit of the Jamaican Jerk Seasoning blend with water and drizzled it on slices of the pork loin from yesterday.  It was delicious!  A simple way to spice up leftovers.  It was wonderful last night, too!

Today was definitely a leftover day.... Friday, the dishwasher guy came to fix my dishwasher (2 weeks without a dishwasher!) and, unfortunately, he made a mistake when hooking it back up.  It leaked and ruined my wood flooring.  I knew it was leaking from the outside because I have a Bosch that will shut the water off when there is a leak on the inside.  Luckily, we have extra wood flooring!  I see tile in my future.  Tomorrow will be a better cooking day.  Today, I was thankful for the leftover pork!   Happy eating!

Jamaican Jerk Pork & Rancher Steak Rub

Pictures will be here soon!  In the future, I hope to make video tutorials and picture tutorials (hey, I just started the blog about an hour ago and the pork was already in the oven! ~laughter~) This morning, I placed the dry Jamaican Jerk Seasoning blend on the pork loin and placed it in a preheated 225 degree oven.  A few hours later, I turned up the heat to 275 degrees while I mixed together natural grapeseed oil and more Jamaican Jerk seasoning together.  I basted the pork loin with this mixture and I have to tell you that the smell is heavenly!

Two hours later, I increased the heat to 350 degrees and will let the loin bake, covered, until nice and tender. Jennifer (you will see her recipes posted here from time to time) is coming over for dinner tonight and bringing a salad.  I'm going to make roasted potatoes using one of the Wildtree blends (I'll update later as this is a masterpiece in progress) and a veggie. 

Sean, who has recently turned 15, loves steak.  He likes to grill it on the George.  Today for lunch, he rubbed his steak with natural grapeseed oil, then rubbed in the Rancher Steak Rub onto each side before grilling.  It was delicious.

Joseph started his meal off with dipping oil and bread. He is addicted.  He experimented with the Roasted Garlic Grapeseed oil, the Natural Grapeseed oil and the Basil Pesto Grapeseed Oil. His favorite was Roasted Garlic Grapeseed Oil with a bit of fresh cracked pepper.  He is only 13 and already becoming a food snob like me!