Friday, July 29, 2016

Smoked Bacon Wrapped Pork Loin

This is my favorite way to cook pork loin. This is my mom old recipe for her roasted pork loin that I twisted a little to use in the smoker.


One medium pork loin
1 1/2 packs of thick bacon
1/4 cup finely chopped Parsley
Some parsley leaves
Sea Salt
2 garlic cloves chopped 
1 pinch Cayenne pepper
1 Tbsp Old Bay seasoning
1 Tbsp Tone's Tuscan Garlic Seasoning Blend
1 Tbsp Chili powder
Rosemary leaves
1/4 cup Extra virgin olive oil 
2 cups white wine

Clean the pork loin, in a small bowl mix olive oil, sea salt, cayenne pepper, old bay, Tuscan seasoning, chili powder. Rub the mix on the pork. Let it sit while you're prepping the bacon. 
Beat the bacon with a meat beater to make it thin and longer. Lay each strip on a flat pan or cookie sheet overlapping each strip. 

Put the pork loin in the center of the bacon strips.
Chop the garlic and spread it on the pork, add the rosemary leaves. Inject the pork loin with the white wine using a culinary siringe, make sure you inject it in various parts. Roll the bacon around the pork loin tightly, chop the parsley and rub it on the bacon. Add some parsley leaves and celery. 

Smoke it on medium for 8 hours (I use an electric smoker, if you have a regular smoker you will have to adapt temperature and cooking time)

Dr Pepper Roasted Pork Loin

Few days ago was my daughters birthday, I decided to surprise her with one of her favorites for lunch, Dr. Pepper roasted pork loin.


Medium size pork loin
1 1/2 - 2 cups Dr Pepper
1/3 cup finely chopped parsley 
2 garlic cloves 
Fresh Rosemary 
1 Tsp Kosher Salt
1/4 cup Extra Virgin Olive Oil
1 1/2 Tbsp Tone's Tuscan Garlic Seasoning Blend
1 1/2 Tbsp Tony Chachere's More Spice Seasoning
(These 2 seasoning blends are really good for rubbing roasts)

Wash the pork loin, make sure all the blood is gone. Lay it in an oiled roasting pan. In a small bowl mix the Kosher salt, olive oil, and the two seasoning blends. Rub the mixture on the pork loin. 
Inject the pork loin with Dr. Pepper using a culinary siringe in various parts of the meat (this will keep the roast super moist)
Chop the garlic in thick pieces, chop the parsley, and spread them on the pork loin. 

Cook at 375 for about 60-70 minutes. It's good served with roasted potatoes or for a lighter side dish, steamed vegetables 

Thursday, July 28, 2016


Few days ago I had to bring a dish for a potluck and I decided to create a new recipe. The ladies loved this pasta, they kept talking about it over and over and they asked me to share the recipe so here it is. I couldn't figure out a name for it, but since it is a new creation and as you see there are plenty of ingredients, I figures the "Creativa" name is appropriate.

5-6 servings


1 pack thin spaghetti (I use Pasta Barilla)
3 eggs
½ cup milk
1 cup steamed mushrooms
1 cup Parmesan cheese
2 cups cubed cooked meat (I used roasted pork loin, but you can use ham, bacon, or any meat you like)
6-7 cubed Roma tomatoes
2 garlic cloves
Half medium white onion
1 cube Knorr chicken bouillon (caldo de pollo)
4 tablespoons of extra virgin olive oil
¼ cup vegetable oil
¼ cup finely chopped Italian parsley
4-5 finely chopped chives leaves
1 tablespoon dried oregano
Kosher or sea salt (both natural salts, I used Kosher salt, less saltier since i used the chicken bouillon. Table salt is sodium chloride combined with iodine, and anti-caking compounds to make it pour by preventing it from absorbing water from the air)
Couple pinches of dry red pepper

Chop garlic and onion in small pieces and sauté them in the olive oil. Add the chicken bouillon. Stir well, cook for about a minute, and add the steamed mushrooms, parsley, meat, tomatoes, chives. Cook on medium for about 25-30 minutes, stirring frequently. While the sauce is cooking, start the water for the pasta. Add ¼ cup of vegetable oil to the water so pasta will not stick together.
Add salt. In a bowl mix the eggs, milk, oregano, red pepper and Parmesan cheese. Let it sit there until pasta and sauce are ready.
Make sure you cook your spaghetti “al dente” that means you drain them right at cooking time that's suggested on the box (Barilla Thin Spaghetti cooking time is 6 minutes)
Drain pasta, add the sauce mixture, mix well. Add the egg mixture (the heat of the pasta will cook the eggs) mix fast and well, you want the eggs mixture to stay creamy.
Serve with a side of salad of your choice and garlic bread, and enjoy!

Thursday, July 21, 2016

Funghi Trifolati (Sauté Mushrooms)


8 oz steamed mushrooms 
2 garlic cloves
A handful of Italian parsley
Salt, pepper
Extra Virgin Olive Oil

Mince garlic, then sauté in olive oil. Add mushrooms and parsley. Stir, add salt and pepper. Keep stirring and cooking mushrooms for 4-5 minutes.
Funghi Trifolati can be used as side dish, but they are great on lemon chicken, pasta sauces, pizzas and many more other dishes.