Threw together a good pork tri-tip roast from stuff on hand, if I say so myself -

[pinto]

(Tri-tip is a staple local cut, usually beef. It's the triangular end of the loin, untrimmed. Makes great BBQ. And a good roast.)

Set oven to 425.

Dry rubbed the pork with thyme, salt, pepper. Browned in a hot iron skillet with a bit of olive oil, set aside.

Quartered green squash and cabbage, dusted with paprika. Set aside.

Par boiled some large chunks of onion, celery with a few sliced jalapenos in beef broth. Drained and saved the broth.

Simmered the left over broth with a little honey and Worcestershire sauce.

Put pork into oven, uncovered, turned down to 325, 10 minutes. Added the par boiled veggies, a bit of broth, and covered, 15 minutes.

Added the squash and cabbage and the rest of the broth. Cooked covered ~ another 15 minutes.

Came out nicely sweet / spicy. (Next time I'll probably add a bit of hot oil to the olive oil, I like the bite.)

:hi:

[Warpy]

1. I made a batch of bechamel

and will likely do a cassrole tomorrow, a shallow gratin dish layered with broccoli and pollock, covered by the bechamel and whatever cheese I can find, finished under the broiler. I've got rice to eat with it.

Tomorrow's the first chilly day, so it'll be the first time my oven has been on since May.

[pinto]

2. Bechamel is a cream and flour sauce, no? Pollock/broccoli/cheese sounds great. Especially finished

under the broiler. We've been seeing a lot of tilapia on sale. Fillets are small, generally, so I usually just bread and saute. Or nuke with lemon, pepper and butter.

A casserole sounds good for 'em though.

I picked a bad day to roast - it was 85 here - but bought the pork on sale and I didn't want to freeze it.

[Warpy]

4. Bechamel is one of those very basic white sauces

I can throw one together very quickly these days.

I got really sick of fried and nuked fish and even fish rolled around a stuffing. This is just something different for a while.

[madmax]

5. On a fish kick myself.

That sounds so good. I've got some cod in the fridge - will give it a try. Time for a change of pace, lol.

[yellerpup]

3. Very creative, Pinto!

Sounds delicious, too. Thanks for the recipe and method. Sounds like something we would enjoy.

[madmax]

6. Mr. Max loves pork

Nice assortment of veggies and we like pork spicey.

I'm getting into the cooking thing big now that my son and his family have moved down here to NC from Joisey. It's not so much fun cooking for 1 or 2. Now I have a reason to COOK! I've got a 15 y.o. grandson that loves to eat!

Keep'em coming.