Pork Loin

First time cooking a pork loin. Maybe the first time I have ever cooked 10 pounds of meat at once. I am pleased with the results. Surprised by how quickly it cooked. Hopefully it remains moist under foil until the guests arrive.

I didn't follow a recipe, I borrowed from this one for the rub and this one for the high heat/low heat thing.

Rub:

• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup chile powder
• 1/4 cup salt
• 1/4 cup black pepper
• 1/4 cup paprika
• 1/2 cup brown sugar

Directions:

1. Preheat oven, 450
2. Put rub ingredients in a bowl, mix.
3. In an easy place to clean, spread oil over the loin.
4. Rub in the rub.
5. Place on roasting tray fat side up.
6. Place in oven and cook for 10 minutes at 450, reduce temperature to 250 until cooked.

This between 9 and 10 pounder took 180 minutes to hit 160 internally after that. I didn't check at all, just got lucky when the timer went off. I'd probably use less paprika next time, and try the white pepper recommended in the recipe.

Dan's Cheesy Garlic Mash

No secret or surprise ingredients here. You'll need:

• eight potatoes


• one stick butter (8 tbsp)


• one tbsp minced garlic


• a cup or so of shredded or finely cut up cheese


• about a tbsp oil


• dash salt

1. Wash potatoes off.


2. In large pan, cut potatoes in to 8ths or smaller and boil in water with oil and salt.
   
3. Microwave or heat butter until mostly liquefied.


4. Strain potatoes and combine hot with cheese, butter and garlic in large mixing bowl. Beat on slowest setting until thoroughly combined and creamy.


5. Eat!

Notes: The salt and oil in the boiling water is family tradition, never tried without. We don't peel the potatoes here, we like the occasional texture bits but if you want em smooth you'll probably want to utilize the peeler. Cheese is optional. I've been thinking about trying swapping out some of the butter with milk... but you just know that won't taste as good.

Of course, I still make them but don't eat them often these days but I'm told they still taste wonderfully good! But really, now could they not with a table spoon of butter per potato...

Dan's Quick White Chile

Sometimes you throw a hail mary om the kitchen and get lucky. When a pregnant woman tells you she wants white chili now, you find a way to make chili in a hurry.

- What you need -

46 oz Northern Beans
1 lb ground chicken
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin

- What to do -

1) Take the lid off the jar and microwave the northern beans for 6-8 minutes. (Obviously, if you are worried about using the jar in the microwave, put beans in microwave safe container. I was in a hurry, OK?)

2) While the beans are in the microwave, brown the ground chicken in a sauce pan or frying pan, break apart as much as possible. Add a dash of vegetable oil if the meat is lean.

3) Dump it all in a crock pot and stir until thoroughly mixed so it looks like it took all day.

- What's next? -

Well, I'm going to keep northern beans in the cupboard. This was too quick and good to not have it ready to go as needed. I will try it with half burger and half chicken and no oil when browning the meat. I'll also try swapping the onion or garlic powder with onion or garlic salt. Finally, if I'm up for cleaning the blender, I'm going to try liquifying 1/4 or 1/3 of the beans too.