Adventure in Cayenne II

The Warning!

So the husbeast and I are making dinner last night, I had picked up a pork tenderloin, but had no idea what to do with it. I quickly turned to my favorite google request, and searched for what Aldon Brown would say. Low and behold he knew exactly what to do, Brown it!

I took the recommended seasonings, and added our delightful and ever interesting 90,000 btu African Cayenne from the Eureka Co-op (the last co-op in California I believe), and coated the tenderloin well. Brushed on a little olive oil and threw all that into my cast iron pan. My piping hot cast iron pan. Well the husbeast and I learned something very interesting last night. It becomes... mace! Our poor lungs, our poor house. There was cayenne smoke everywhere, and coughing and lung cheese, and opened doors and windows, and bandannas tied around faces.

Needless to say the browning was finished, and the meat laid to the side to rest. Here is where I snuck some dark brown sugar onto the poor little tenderloin. (I'm only thinking of my poor little lips here.)

Well about 45 min. later we had ourselves a sumptuous piece of meat. It was hot, but yummy from the brown sugar. And perfect with the mushroom ravioli.

On other fronts, the next log cabin comes along slowly.

But I have pretty much finished the yellow little mad hatter, and have started on a lovely brick red one. Oh and yes the trim for the yellow hatter, it is cutlery, precious cutlery on trim... wait till you see how prosh.

Cheers till then, tomorrow off to the new tax dude, then knitting in public.

Adventures in Cayenne

Wow, I'm writing this dinner recipe down before I forget all that I put into it.
Let's call it:
The Cayenne Co-Op Special

So since there are just so many ingredients, I'll just go into it w/out a proper list.

Start some meatballs in the oven, while those roast, in a frying pan melt 1T butter, and a little olive oil. Add 6-8 buttons of mushrooms, chopped in fat quarters, 5-6 cloves of garlic chopped fine. Stir down a until mushrooms turn color, add 1 zucchini, cut long. Stir down until turns color. Add fine ground pepper, course ground pepper, a little salt, some garlic salt, and about 1/8t. 90,000 BTU Cayenne (this is the hot! stuff from any natural grocer DO NOT SUBSTITUTE), add some thyme. Add frozen roasted corn (yeah Trader Ho's) and asparagus cut small. By this point you'll need some more liquid, so throw in enough white wine (I prefer $2 Charles Shaw ~edited from Schwab thanks guys.! - Sauvignon Blanc). Let all this cook at a high simmer. While that's simmering, start the pasta, what ever is preferred . Cut up 2 patty's of mozzarella, some white sharp cheddar cheese, and a mix of 3 Italian cheeses (you know the parmigiana, Romano...), melt all that down. To this add the zest from a sweet meyer lemon, and then all the juice. (this is the important step that added with the wine will cut the main part of the cayenne, and just be really yummy.)
Once the pasta is done, throw that into a big bowl, top off with the simmered veggies, and daub off the oil from the meatballs, and throw on top of all the yummyness.
Toss and enjoy with some of the left over white wine.