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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
08-30-2013, 10:58 AM
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Supper Club
Well, it was finally time for me to cook (once every 15 months) and i made my specialty.
Started out by stuffing pork tenderloin with smoked oysters and minced garlic and then off to the fridge to marinate. photo (22).jpg Cookout.jpg Had time for some Canebreak while getting ready for the wild rice pilaf and sweet potatoe casserole. Also therew together a spinach salad with fresh strawberries, walnuts and feta cheese. Cookout 1.jpg Then it is off to the pit for some grill time. Once it was just about complete, i drizzle the tenderloin with Steens cane syrup and top with fresh cracked pepper. photo (16).jpg photo (18).jpg End result! OUTSTANDING! photo (20).jpg Hope you enjoy! 
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