Here's one thing I cooked this weekend. Lets begin with the grilling (you can click on the images for the full versions).
That's a pork loin on the barbie. The foil is for capturing the juices (i.e., fat) as well as for indirect heating. What you don't see, as it's obscured by meat and onion, is the four slots in each loin, wherein I have stuffed garlic cloves and fresh rosemary.
In the meantime, let's prep the sauce. In goes two (there's only one showing, but it was two eventually) cubes of my bone stock, a T each of duck fat, leaf lard, and butter.
Can you take a wild guess at what I thickened it with? Of course, the fat juices from the cooked loin went in as well.
How about paprika (about 2T) and a dash of cayenne?
So, here's the final result, sliced up, plattered, and sauced. You can see the garlic and rosemary if you look close.
For me, is was one of the more satisfying dishes I've made recently. This, salad, and some watermelon was enough. Well, not entirely. My friend's wife was away, along with mine, for the weekend and we finished off all but about four pieces of this. I believe I finished off those last four around midnight.