New York City...2011... the air is crisp, wintry but cold all the while still giving you that invigorating feeling. You are dressed in your best outfit via H & M and in some of your friends' best bangles which you've borrowed. You are on your way out and you realize you're not wearing any underwear as you run into delicious radio superstar Blake Hayes cause Marti Gould Cummings called you out in only a way she could! "WHORE!" she yells it so gingerly...
(remember Pink = link so check them out cause they are fab!)
Why do I feel like Sophia Petrillo all of a sudden..?? "Thaaaaankss for the meeedicaaree..." (This is a dramatization, any likeness to real occurrences is purely coincidental. No cute boys or drag queens were hurt in the writing of this New Year's blog)
Random I know...but no joke that is only the beginning of most of my New Years celebrations.
New Years... What can I say about New Years...start poppin the Advil and Emergen-C now! (consult your Dr. before taking any unprescribed medication or supplements)
Well... This past year has been full of amazing things in the life of The Gay Gourmet!™ I've met fabulous people, made amazing new friends, have had the pleasure of experimenting with all sorts of new recipes, got to delight in many a new restaurant, got to eat a million cookies during National Cookie Week and much more! The outpouring of love and support from all of you has also been something else!
As I approach this new year I sit and ponder "What's next?" What IS next?!?!
I guess only the universe will know but I will tell you the 2012 is going to be an amazing year. My resolutions begin with bringing you the best recipes and info I can. (which is a given) I also want to start giving back. All of you have given me so much love and support that I have been inspired to put The Gay Gourmet!™ to good use and give back. In what form? That has yet to be determined but I have some things in the works. You're going to be seeing a lot more of your favorite mirepoix mary! I promise you that!
"Maybe it's much to early in the game...Oh, but I'll ask you just the same. What are you doing New Years...New Years Eve!"
Every year my friends and I end up in one of our regular gay haunts paying an exorbitant amount of money for the same meal we had last week at half the price. So, this year I told the boys to darn their aprons cause we're havin' a pot luck!
I love makin' a good piece of meat and truth be told some of my limp wristed friends put those wrists to good use in their own kitchens!! (Don't you get any ideas!)
So this year it's all about loins! My pork loin that is!
You'll need..
about a 4 lb pork loin
1 lb bacon
1 Tbs cinnamon
1 Tbs garlic powder
1 Tbs cumin
1 Tbs salt
1 Tbs fresh ground pepper
1 Tbs brown sugar
1 Tbs paprika
1 Tbs onion powder
1 cup dried cherries or cranberries chopped
fig jam
1/4 cup dijon mustard
Preheat the oven to 375.
What you want to do is take all the dry spices and mix them together in a bowl then dry rub you loin!
Get a pan nice and hot with about a TBS of oil in it.
Sear the loin on each side for a couple mins till browned.
Once browned transfer your meat to a rack lined baking pan.
Brush the browned loin with mustard and then cover in your cherries/cranberries then lay bacon on top.
shove it in the oven for about 20 to 30 mins or till the USDA recommended final temp of145 degrees on a meat thermometer.
During those last 8 minutes of cooking in a sauce pan mix a little water in the fig jam to thin it out and then baste the loin in it!!
let the pork rest, covered, for a good 15 mins before serving.
Well that's it folks! Have the happiest and safest of New Years...and don't drink yourselves in to a state of projectile vomiting. Every year I say I'm not gonna throw up then someone hands me a mystery drink, or i don't eat enough and lo and behold I praise the porcelain goddess at the end of the night! This is where the regret comes in...hahah!
Be safe, drink responsibly, be merry and I will see you in the New Year!
Deliciously Champagne-ing,
Michael Muñoz
The Gay Gourmet!™
©2011 Michael Muñoz
