Steaks and Chops: Coriander and Cumin Rubbed Pork Chops

Jun 08, 2006 This smelled absolutely divine while I was making it. I didn't make a paste by adding the oil to the spice mix, though. Rather, I just made a dry spice rub, and added 1 tsp. garam masala to the mix, then added the extra oil to the pan. Unfortunately, my family was late for dinner, so I had to keep these on warm stand-by, and the chops dried out. I served them with mashed potatoes seasoned with yellow curry powder, garlic powder and a touch of red pepper flakes, and a side of steamed cauliflower. It made a nice pseudo-Indian meal.

—Heidi T. 

View the original article here

Roasts: Herb Rubbed Sirloin Tip Roast

Feb 01, 2005 This is the First sirloin tip roast that I have made that turned out to excel in flavor and texture. I have tried many times before to make a tip roast with them all ending up to be tough and dry. Your recipe produced comments by all, that it tasted just like prime rib! It was tender and juicy and flavorful. It turned out excellent! The recipe is called herb, but it is more on the spicy side...not overwhelming though. I did follow the recipe to a T...however I put the spice rub on and let the meat come to room tempature before baking. After an hour of cooking, I checked the meat for internal tempature of 140 degrees (rare) and when it reached that temperature, I turned off the oven and allowed it to sit another 15 to 30 minutes in the oven to produce medium rare. Came out excellent!! Thank you very much for sharing this excellent recipe!

—TADUSIN 

View the original article here