I felt like a gourmet chef

I got the itch to try a new recipe last week.  When I was planning my menu for the week, I knew I wanted to do something with the pork loin that was in the freezer from a recent sale so I started searching some of my favorite food bloggers.  I always love to try the Foodie Bride's recipes so I tried there first.  She normally doesn't steer me wrong.  I love her Enchiladas, French Dip Sandwiches, Hawaiian Chicken Sandwiches, to name a few. 

 Pork Tenderloin with Peach-de-Gallo came up in her list of pork dishes.  The peach pico de gallo sounded like something we'd like and I knew I was going to buy some peaches anyway.  The pork was delicious and we liked the concept of the peach pico de gallo but both agreed we'd like it more as a salsa.  Next time I'll puree some of the peaches/peppers and leave some chunky.

I'd planned on making potato salad as the side because I'm more of a potato-a-holic than ever these days.  My normal potato salad is very simple... potatoes, diced boiled eggs, enough mayo to hold the potatoes together, a squirt of yellow mustard and a couple of spoonfuls of pickle juice, and maybe some salt and pepper, garlic pepper, etc.  But I wanted to try something different and started looking for recipes.  Then I remembered how much I'd been craving the potato salad at Jasper's so I thought I'd Google to see if anyone had a replica recipe.  I was not expecting to find the recipe on Kent Rathbun's website. Jasper is HIS restaurant so this is THE recipe.  Talk about exited.  I had to try it and it was really good.  It wasn't AS good as when I've gotten it at Jasper's but I don't think anything is as good as when someone else is preparing it for you... and when served with a plate of amazing ribs and a nice glass of wine.  But, it was yummy. 

Jasper's Potato Salad. The only change I'd make is that I don't think all that butter is required, probably half would have been enough. And, it probably would have been best to put the cheese, sour cream and butter in the bowl, then start adding the warm, cubed potatoes on top to get it all melted before mixing. I left the cheese butter and sour cream to the end and I had to put it back in the oven to get it all melted.

The whole meal felt fancy compared to what we'd been eating.  With Ryan's "diet" where I've tried to cook a little less fatty and the pregnancy and my lack of appetite, our meals have been pretty much in a rut.  This was a nice change of pace.