So instead of salads and superfoods, I’ve been seeking out comfort. One of my favorite Friday night dinners is Toad-in-the-Hole — a British classic that’s basically a Yorkshire pudding with sausages. It’s not health food, but it IS comfort food, and it’s made from scratch (OK, I buy the sausages, but you COULD make them from scratch) and there’s a place for that, too.
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ow that I live here, although there are plenty of visits to the local taqueria, I can get all the ingredients to make fabulous tacos at home. The really good kind of corn tortillas. Cilantro for 25 cents a bunch, and limes for a dollar a dozen. The sweet white onions necessary to real Mexican food. And the meat. Any carniceria worth its salt will sell you carne asada — seasoned beef, ready for the grill. But I’d never attempted to make it myself, until I saw the recipe in the LA Times, in an article about the combining of Mexican and Armenian food traditions in one Angeleno family. It seemed almost laughably easy, so I picked up the ingredients at my local Mexican Armenian market — beef flap meat (though any very thin and flavorful cut of beef will do), cilantro, onions, and the ultimate authentic ingredient: Worcestershire sauce. (LA always has been, and always will be, a melting pot). A few whirls in the food processor, some quality time with the grill, and I had my tacos. No need for a taqueria run.
There are times when all I want to cook and eat is super simple comfort food. Then there are other times when I’m willing to put in a little (or a lot!) of effort to make something spectacular. And then there are the times (well, most of the times, to be frank) where I want something spectacular for little to no effort. And that’s where this recipe for grilled brined pork loin comes in.
