Wednesday, January 21, 2009

Finger Food for Strip Poker



Some of Hot Mama’s poker buddies are suddenly so broke that they can’t even come up with an ante for her Friday night game. Ah but in their salad days, these bankers, brokers, real estate moguls and auto execs had so much money they thought nothing of raising you $1,000 when they couldn’t even beat what was showing on the table. They lost so often and so big to her that she managed to pay off Rancho Hot Mama and equip it with advanced solar technology that allows her to generate plenty of electricity for her own needs with some left over to sell to the power company.

So she tries to be generous with them in their time of need. Since they’re staunch free-market fellows, she came up with a way to let them into the game that allows them to keep their ideals intact, if not their dignity. Since they have no cash, she sells them chips in exchange for their clothes. Prices range from 10 bucks for a shoe to 100 for underpants. If they win, they can buy them back. If not, well, let’s just say they get a taste of their own foreclosure and repo medicine.

One thing you can say for Hot Mama, though. She might send them home naked, but no one leaves Rancho Hot Mama hungry. She’s had to find thriftier ways to feed people well in these belt-tightening days. Pork tenderloin is inexpensive, lean and delicious. And it warms the insides of her guests, which helps, since some of the poor dears are playing sans pants.

Roast Pork Sammies

1 ½ pound pork tenderloin
1 tablespoon olive oil
1 teaspoon fresh garlic, minced


rub:
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried rosemary
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper

Preheat oven to 450°f. Mix rub ingredients together with a fork and sprinkle over tenderloin and rub into the surface. Sprinkle minced garlic on, pressing into surface in the same way. Heat olive oil over medium high heat in a Dutch oven or large skillet and sear meat on all sides. Roast for 20 minutes. Let stand 20 minutes and then slice. Serve on buns slathered with stone-ground mustard.

2 comments:

mberenis said...

This is a good blog, thanks for sharing.



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Susan Edwards said...

Thanks! We have a lot of fun with it. Hope you come back and visit often.