pork loin, habanero cream sauce, thin pasta

The sauce is heavy cream flavored with habanero flakes, ground mustard seeds, and garlic.  Strong flavors diffused and mitigated to mildness by cream as milk will cool capsaicin heat. And no cheese. 

pork loin, garlic mashed potatoes, poblano sauce

Why are you showing three closeups of blisters?

Because it's all about the char, 'bout the char, 'bout the char. 

The whole dinner is about the char, 'bout the flavor of the char.

I invented this and it deserves an award so award me. 

It is roasted poblano and a teaspoon of sour cream for each poblano pepper provides the faint acid element for a proper sauce. Two ingredients blended, bam, sauce. 

And it is extraordinary sauce. Its light green color belies its deep earthy roasted flavor. It does not taste anything like like it looks. It is a deceptive sauce. 

I always did like mashed potatoes and gravy and now I have new fantastic gravy that is vegetable but not vegan. This sauce is excellent. The effort tonight is all about the sauce, 'bout the sauce. 

Roasting these takes a bit of time rotating them under the broiler. They broil unevenly and finish unevenly. Some finish before others. They are placed in a bowl with a plate lid to sweat and added to the bowl as they finish blistering and charing. 

All the peppers are roasted at once. They do not keep long in the refrigerator and they tend to break down when frozen. They are  precious. This is an attempt to keep them separate and protected for freezing. We'll see how well it works out for other things later.

Riced potato is easiest of all. Garlic is added to milk and butter and heated separately. It's tricky judging how much to heat in advance. 

This was adjusted with cold milk and the entire pile brought back up to temperature. 

Unrelated:

Yesterday during a time-lapse run of 455 photos during a storm the infrared emitted by lightning triggered the camera in between timed shots triggered by the cell phone. 

Understand? The camera is set up on tripod for time-lapse of a storm using the phone's infrared to trigger every 40 seconds (the camera will shut off in 1 minute to save power without a signal) But the storm itself triggered the camera to capture the lightning. The frame is not useful for time-lapse, it interfered with it. And this makes me wonder how many times this happened before without me taking notice. 

Pork loin, corn on cob

Pork chops are brined along with some sugar.

Corn is husked, the silk torn off, buttered and seasoned and wrapped and microwaved for five minutes.

Pork loin, Napa cabbage, apple, bacon salad

I was adding the water to this concentrate already then I thought, "Hey! That could maybe possibly perhaps perchance might conceivably potentially plausibly subjunctively work."

And hot chile powder too.

And it did!

I love it when a plan comes together. _{John Hannibal Smith, A-Team}

Pork loin, apple, salad

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Butterflied pork loins are brought out from refrigeration and brought up to room temperature.

Honey and mustard glaze is prepared for the pork loins. 

Apple is cut into wedges to cook briefly with the pork loins. 

Raspberry dressing is prepared for a green salad, the salad ingredients are assembled.

Cast-iron pan is pre-heated to medium high. The pork loins are two different thicknesses so the thickest one is started first and finished last. The thinnest pork loin is turned first. The honey/mustard glaze is applied as soon as the pork loin is turned. 

Apples wedges are  added to the hot pan when the thickest pork loin is turned. The heat is cut off so the apples and the thickest pork loin cook on its second side about half on residual pan heat. As you know, the cast-iron pan retains heat impressively well. Conservation!

Salad is assembled while the pork loins rest.

Service plate assembled.