Posted by Stephanie Meyer on Mar 26, 2008 at 5:11pm

Well, there it is, our Bizarre Foods debut behind us. Whew! I was very nervous watching last night (although not as nervous as I was on my way to film it, ack). I thought the food looked delicious (it was) and not overly bizarre, right? In fact, we lucked out hugely being invited for the lovely Heartland gig – how ’bout those burgers topped with big scoops of peanut butter and mayo? Man, give me brains poached in cream and pickled tongue over that any day.

We appeared much quieter than we actually were, although I laughed out loud – and all day – at John matter-of-factly saying he was happy to have eaten testicle. You can just imagine the comments he’s gotten today, at basketball and at the office, funny. All in all, a very cool experience indeed.

Today, I continued with this Mexican food jones I’ve got going. After white chicken chili last night, I grilled pork tenderloin this evening, to eat wrapped in fresh, warm corn tortillas with “pickled” onions, avocado slices, and a crumble of feta (standing in for queso fresco). Sort of a quicker, lighter take on carnitas. And frankly, just as delicious. (Recipe posted in comments, below.)

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Older Comments

  1. By Stephanie on March 28, 2008 at 6:38PM

    Oh hilarious! She was fabulous - she was a good partner, made Andrew look like he knew what he was doing! Sheesh, you knew everyone in that episode, how funny is that?

  2. By Anonymous on March 27, 2008 at 4:21PM

    I forgot to mention that the blonde "Norwegian" lady that Andrew danced with (in your last blog entry) lives two houses down from me. Funny to see her dancing up a storm!
    Lisa Lorenz

  3. By Stephanie on March 26, 2008 at 7:14PM

    Pork Tenderloin Tacos

    An overview, figuring 1/4-1/2 lb. of pork per person:

    Halve tenderloin lengthwise. Rub pieces generously with a combination of minced garlic, cumin, ancho chili powder, and olive oil. Sprinkle generously with coarse salt and pepper. Grill over medium-hot coals/heat until just-done (barest hint of pink, still juicy), about 6 minutes per side. Let rest for 10 minutes, then slice thinly. Serve warm rolled in soft, warmed corn tortillas with any/all of the following:

    Crumbed feta cheese or queso fresco
    Thinly sliced sweet onion tossed with a bit of mild vinegar, salt, and pepper
    Tomatillo salsa
    Sliced avocado
    Squeezes of fresh lime juice
    Sprigs of fresh cilantro
    Drizzle of crema (thin sour cream with a bit of cream)