Lola's Tequila Bar & Cantina

It amazes me that even though I've lived on "The East Side of Providence" for almost 5 years now, I still manage to not only find new places, but also occasionally get lost.  A few weeks ago, I drove all the way down India Street and turned onto South Water Street (the little strip of South Water Street that is between India Street and Point Street).  My intention was to drive to Point Street and take a left so that I could get to an appointment over near the hospital.  In any case, I get to the end of South Water Street and realize that I can't take a left hand turn.  So I went around the block again, and got to the end of South Water street again, and was like, come on Pietros, you're better than that!  In any case, in my trips around the block, I found a little Mexican place that I decided I needed to try.

Lola's Tequila Bar & Cantina is tucked into South Water Street, with a beautiful Waterfront view.  On Tuesday, I went with my friend-cousin Suzie (our husbands are first cousins, but we were friends first!!!) and we really enjoyed everything about the place.  We sat outside where there are a number of painted picnic tables - the view was really great!

A view from our table

A view of the 195 bridge, all lit up!

For dinner, we both got burritos (Suzie had chicken, I had Al Pastor (basically pulled pork)) and they were both delicious and totally worth the $8 and $10 we paid for them.  

Also, the chips and salsa they served before the meal were amazing - the salsa was similar to Tortilla Flats, but had a hint of cilantro which really made it zing.

Chips and Salsa with a Corona on the side

Tuesdays are advertised as $2 Taco Tuesday ($4 for Fish Tacos), and Thursdays they have a Bluegrass band in the bar upstairs.  

I highly recommend it, you won't be sorry!!!

Crock Pot BBQ Pulled Pork

I have been wanting pulled pork for a while now....So while at the supermarket, and raiding through the McCormic Seasoning packets, I came across the Slow Cooker BBQ Pulled Pork Seasoning, I bought it straight away!

The Method:

• Mix together in a small bowl:  Seasoning packet, 1/2 cup brown sugar, 1/2 cup ketchup, and 1/3 cup cider vinegar.  
• Put a 2-3 lb pork loin in the Crock Pot (I had a 2.5 center-cut pork line which was still have frozen) and pour the mix over it.
• Set for 8 hours on Low, or 6 hours in High
• When cooking is done, use a fork to pull the pork apart, and mix well with the seasoning mixture

Seriously.  That's it.  We loved it!!!  I served it on potato-bread rolls with coleslaw (I bought a bag of coleslaw, added 1/4 cup of mayonnaise and a splash of vinegar, salt and pepper).  I enjoyed the coleslaw on the sandwich, or it can be eaten on the side!

NOTE:  It was good enough that Scott ate it 3 nights in a row!!!  It makes a lot, so it's better if you have a crowd!!

ENJOY!

Pork Loin with Spring Vegetables

So, day three of me cooking like an adult.  Once again, a simple task.  This was Wednesday Night's meal and it proved to be quite good, although not quite what I had hoped it to be.  Once again, the recipe came from my Weight Watchers cook book, and I think it has helped me to get the general idea of cooking a pork loin, although I may change a few things when I make this again.

The Recipe:
1 pound pork tenderloin, trimmed
1 tablespoon chopped fresh chives
3/4 tsp salt
1 (9-ounce) package frozen artichoke hearts, thawed
1 pound baby potatoes, cut in half
1/2 pound asparagus, trimmed
1 cup baby carrots
2 teaspoons olive oil
1/4 tsp black olive

Sprinkle pork with chives and 1/4 tsp salt.  Spray large nonstick skillet with nonstick spray and set over medium-high heat.  Add pork and cook until browned on all sides, about 5 minutes.

Transfer pork to roasting pan and combine with artichokes, potatoes, asparagus, carrots, oil, remaining salt and pepper (these were all mixed together prior to being transferred to roasting pan).  The vegetables should be arranged around the pork.

Roast, stirring vegetables once, until vegetables are tender and instant-read thermometer inserted into center of pork registers 60*F, about 25 minutes.  Let pork stand 5 minutes before slicing in 12 slices.  Serve with vegetables.

The result:

What I actually did & my feelings on the dish:  I added onions, and since I couldn't find frozen artichoke hearts, I omitted them.  Also, I put too many carrots.  The pork wasn't browned enough.  I was afraid to let it brown too much, and I shouldn't have been.  It was good, but browning it a bit more would have made it better.  Also, there wasn't enough flavor.  The vegetables were good, but in reality, the only thing that actually flavored the meat (as far as seasonings/herbs) was salt, pepper and chives.  So the pork was delicious, it was moist, it wasn't dried out, but it needed more flavor.  Maybe some garlic, mushrooms, less carrots and the artichokes, and I think it will taste completely different.  Also, because I used frozen asparagus, it was almost over-cooked, whereas the carrots were almost under-cooked.  I didn't like the mixture.  Next time, it will need to be done with all fresh ingredients rather than a mix of fresh and frozen.

Oh, and by the way, I actually used a 1-pound pork loin (which is what the recipe called for).  There's NO WAY you could slice it into 12 pieces, serve 4 people and all be satisfied.  I sliced it into 8 pieces, and served two people, and thought that was a more realistic amount to fill me and Scott.

Overall, a good dish, but it definitely could use some tweaking.  I definitely have some ideas for the next time I make this, and I think it will be just as easy.  :o)