The burgers were like we always have them, see previous post. I did add sriracha to my fry sauce for a change, and it was a good change.
We do not really go out much, since we have a 9 month old, so we picked the food up to eat at home. Take out is never as good as eating at the restaurant, so I will give them that. Jakers is a really hit and miss establishment in my experience, but we keep trying it over and over again. We do this partly because there are just not a lot of (local, non-chain) restaurants in Idaho Falls, and partly because they do have a few items on their menu that I really do like. Although, I guess Jakers in Idaho Falls is part of a franchise. I am sure we’ll be back!
The Pork Loin with Strawberry BBQ sauce and Fresh Corn Soufflé were tremendous! I got the recipe from “The Neeleys” off the Food Network website. I did not deviate from the recipe at all. Ben said that it was in the top ten best meals I have ever made. Too bad it was not my recipe!
BBQ Pork Roast
Ingredients
Dry Rub:
- 2 tablespoons smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 tablespoon garlic powder
- 1 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 1 (3 to 4-pound) pork loin
Strawberry BBQ
Sauce:
- 2 tablespoons canola oil
- 1/2 small red onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced
- Kosher salt and freshly ground black pepper
- 2 cups strawberries, tops removed, roughly chopped
- 1/4 cup brown sugar
- 1 1/2 cup ketchup
- 1/4 cup water
- 1/2 cup strawberry nectar or mixed berry nectar
- 1/4 cup strawberry jam
- 1 tablespoon dry mustard
- 1 tablespoon Worcestershire sauce
Directions
Mix together all of the dry rub ingredients in a small bowl. Rub the pork with canola oil and generously sprinkle the rib all over the pork. Put in a bowl, cover and refrigerate overnight.
BBQ sauce: Add the oil to a medium-sized saucepan over medium heat. Once hot, add the onion, garlic, and jalapeno. Saute until soft and season with salt and pepper, to taste. Add the strawberries and sugar and cook until the strawberries begin to break down and the sugar dissolves. Add the ketchup, water, strawberry nectar, jam, mustard, Worcestershire, salt and pepper. Simmer for 30 minutes.
Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking.
Remove the pork from the oven and let rest for 10 minutes before slicing.
Gina’s Corn Soufflé
Ingredients
- 5 tablespoons butter, plus more for baking dish
- 1/2 medium onion, chopped fine
- 2 cloves garlic, minced
- 3 cups fresh whole corn kernels (thawed, if frozen)
- Kosher salt and freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 5 large eggs
- 1 cup grated extra-sharp white Cheddar
Directions
Coat the bottom and sides of a round 2 quart souffle dish with butter.
Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.
Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes. Remove from the oven and serve.