Kosher-Style Pork Cracklins

I was inspired by the April fine Cooking article on steamed and perfectly sauced steamed veggies to steam artichoke. I am visiting my Grandmother, and we realized we didn't have anything for steaming artichokes, so we tossed the idea. But while I was at Whole Foods, I found a $2 metal steamer for artichokes right by the artichokes, so I figured why not? But then I didn't have the sauce recipe at the store. Luckily the steamer came with two recipes, so I picked one and bought all those ingredients. It was a mix of garbanzo beans, parsley, green onion, lemon juice and garlic.

Steaming the artichoke was pretty fun. I didn't realize the water would turn green!! We used the dip more as a spread. It turned out okay, but Grandma liked adding just a touch of salt because the flavor of the dip was pretty strong. I'll probably steam vegetables more because it was so fun and easy, but I probably won't be making that dip again. It was just okay.

I was intending to make grilled pork tenderloin with orange-garlic rub, because that's so good. But I couldn't get the gas grill to work. We think it's because it's out of gas. So instead, I just broiled the pork tenderloin. It turned out okay, but it wasn't fabulous, like when it's grilled, or when I instead use the honey mustard recipe for broiled pork tenderloin. Oh well! We had my uncle over for dinner, too.

• Artichoke Bean Dip recipe from the Whole Foods artichoke steamer
• Orange-Garlic Wet Rub (Cook's Illustrated, Summer 2006, p.37)