The Relation
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| Louie Gassmann |
Louie Gassmann (George>Gertrude>Henry) is back, in action, and consuming much less alcohol than the last receipt (see 5 Reason Bud Bean Chili for his not so sober recipe).
The Henry Gassmann faction is well known for it's runners, but Louie goes a step further in spreading the sport. For over 30 years, he coached the Olney High School cross country team in Olney, IL Now, I'm not sure if it's because of his involvement in the high school as an adult or because he was a fox in his youth, but Louie's brother Neal mentions he's been to more high school proms than all his siblings combined (for reference, there are 7 siblings). I certainly hope he invested in a tux early on.
Jokes aside, Louie's sister also shared a memory of he first day of gradeschool at St. Joe. Only young Louie and Mary Pat were walking from 123 E. Locust Street to the school. Just as they were about to cross Main Street, Mary Pat decided that she wasn't going any further. Whether it was first day jitters, a general dislike for school, or just frustation with walking, Louie was able to quell it and coerce Mary Pat to make it to school. If hadn't been for Louie, Mary Pat may have never finished school at all. Or at least that's what we will tell Louie.
The Process
Too much pork
Let me take you all back to July 5th, 2020. The pandemic was still young, bars had just reopened in Vegas (only to be shut down again a few weeks later) and Kanye West had announced he was running for president. Me? I was making pork loin for my co-workers at a small dinner party.
Bare with me as I recall events that happened 8 months ago. For starters, I think I tripled this recipe. I remember trying to decide on if I should double or triple it based on the attendance. Do children eat half as much as adults? What's the formula here? On one hand, there would be 10 of us and not everyone might eat the pork loin. On the other hand, my boss's husband had been on a meat-only diet for some time. Decisions, decisions. Needless to say, I came home from the store with 12 pork loins - much to the dismay of my two vegan roommates. One of the primary reasons I had chosen this recipe for this occasion was that I did not (and still don't) own a grill. I have a small panini press, but I am told that really doesn't count. Additionally, the aforementioned husband of my boss at the time - his name is Ryan - was known for his grilling. I guess when you only eat meat, you better get good at the grill. 
Ready for transport
In the marinade, I elected to use the ground variety of coriander and only one tsp of pepper. I don't love pepper. This perhaps stems from the time a girl in my intro to cooking class thought a to-go condiment container was the same as a tablespoon and ruined our mac and cheese. I used the blade of the knife to crush the garlic - releases juices better (ten points to the house who names this reference). I marinated the pork for the full two hours before Boyfriend Grant and I left for dinner
And here comes to fuzzy part. You know, the part where I learn to grill and retain 0% of it. Professor Ryan would have flunked me had there been a quiz. But here's what I can splice together from my memory.
Grilling. You get a big old piece of metal with a large, often oyster-shaped, chamber at the top. Inside the oyster bit, you gotta make some heat. Professor Ryan's grill has coals (maybe, I honestly don't remember). Coals are what the bad kids get for Christmas. When you light the coals, you have to wait for the grill to heat up. Once it's hot, do not touch the oyster shell with your bare hands (I think I did this at a birthday party when I was very young. It hurts).
Prof. Ryan in his office
Now, on top of the grill, there is another metal tray that looks like prison bars for a cat. You want to brush the prison bars so there isn't too much gross stuff on there and the meat doesn't get stuck. Now that you're all brushed, it's time to put the meat on. There may be some spots on the bars that are hotter than others. You want to watch all of the meat, peeking at the underbelly to make sure nothing is burning. Flip as needed and cook until you've reached an internal temp of 145 degrees Fahrenheit.
Remove the meat from the grill and let it rest for bit to keep them juicy.
**Please do not take this word as fact as I am not an expert and barely remember if I brushed my teeth this morning, let alone what happened 8 months ago.
 |
| Too much pork |
Bare with me as I recall events that happened 8 months ago.
For starters, I think I tripled this recipe. I remember trying to decide on if I should double or triple it based on the attendance. Do children eat half as much as adults? What's the formula here?
On one hand, there would be 10 of us and not everyone might eat the pork loin. On the other hand, my boss's husband had been on a meat-only diet for some time. Decisions, decisions. Needless to say, I came home from the store with 12 pork loins - much to the dismay of my two vegan roommates.
One of the primary reasons I had chosen this recipe for this occasion was that I did not (and still don't) own a grill. I have a small panini press, but I am told that really doesn't count. Additionally, the aforementioned husband of my boss at the time - his name is Ryan - was known for his grilling. I guess when you only eat meat, you better get good at the grill.
 |
| Ready for transport |
In the marinade, I elected to use the ground variety of coriander and only one tsp of pepper. I don't love pepper. This perhaps stems from the time a girl in my intro to cooking class thought a to-go condiment container was the same as a tablespoon and ruined our mac and cheese. I used the blade of the knife to crush the garlic - releases juices better (ten points to the house who names this reference). I marinated the pork for the full two hours before Boyfriend Grant and I left for dinner
And here comes to fuzzy part. You know, the part where I learn to grill and retain 0% of it. Professor Ryan would have flunked me had there been a quiz. But here's what I can splice together from my memory.
Grilling. You get a big old piece of metal with a large, often oyster-shaped, chamber at the top. Inside the oyster bit, you gotta make some heat. Professor Ryan's grill has coals (maybe, I honestly don't remember). Coals are what the bad kids get for Christmas. When you light the coals, you have to wait for the grill to heat up. Once it's hot, do not touch the oyster shell with your bare hands (I think I did this at a birthday party when I was very young. It hurts).
 |
| Prof. Ryan in his office |
Now, on top of the grill, there is another metal tray that looks like prison bars for a cat. You want to brush the prison bars so there isn't too much gross stuff on there and the meat doesn't get stuck. Now that you're all brushed, it's time to put the meat on. There may be some spots on the bars that are hotter than others. You want to watch all of the meat, peeking at the underbelly to make sure nothing is burning. Flip as needed and cook until you've reached an internal temp of 145 degrees Fahrenheit.
Remove the meat from the grill and let it rest for bit to keep them juicy.
**Please do not take this word as fact as I am not an expert and barely remember if I brushed my teeth this morning, let alone what happened 8 months ago.
The Feedback
Pork loins were very well received. Everyone at the table liked them, including a guest who is a
Look at that masterpiece
renowned picky eater (Louie did you pick this up cooking for John???). In hindsight, I probably could have used a little more pepper. I feel like they didn't live up to their pepper pork name. But that is my fault, so don't beat yourself up Louie.
The Recipe
CORIANDER – PEPPER PORK LOIN STEAKS - CC04
4 boneless 1½ -inch thick pork loin chops – American cut2 cloves crushed garlic1Tbs crushed coriander seeds or ground coriander1 tsp-1 Tbs cracked black pepper1 Tbs brown sugar3 Tbs soy sauce
Combine all ingredients except pork. Marinate pork in mixture for 30 minutes-2 hours. Place pork on grill and cook 12-15 minutes each side.
CORIANDER – PEPPER PORK LOIN STEAKS - CC04
4 boneless 1½ -inch thick pork loin chops – American cut
2 cloves crushed garlic
1Tbs crushed coriander seeds or ground coriander
1 tsp-1 Tbs cracked black pepper
1 Tbs brown sugar
3 Tbs soy sauce
Combine all ingredients except pork. Marinate pork in mixture for 30 minutes-2 hours. Place pork on grill and cook 12-15 minutes each side.
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