I guess I'll have to settle for chef's samples of the oriental inspired pork.
Dang, that look's tasty.
jeff
Ever so humble -- took a dozen baking potatoes, peeled and run through the mandoline -- add a can of Campbell French Onion soup and a little milk, and cooked along with a pork roast @275F for a couple hours, when tender add gruyere and parmesan and zap under the broiler. Simplicity is good.
SW: don't eat the lettuce over there unless you brought Cipro.
SW: don't eat the lettuce over there unless you brought Cipro.
We got a great bundle this week from our CSA (that's a farm which delivers weekly food shares, whatever from the farm is ready that week). We had lots of cabbage, onion, and carrots, so I shredded the carrot and cabbage, heated up the pan extra hot, and tossed in ghee, dried chiles, cumin seeds, mustard seed, then after the smell came up, the onion. Got it singed, then added the cabbage and carrot. Lots of stir frying until there was plenty of singe and the cabbage softened, then finished with salt and lemon juice. Really simple. Unbelievably good. Indian, but with hints of wok hey.
This was our healthy dish to make up for lunch (a fried eggplant, ricotta, and tomato casserole-ish dish, a bit like eggplant parmesan, but with no breading).
This was our healthy dish to make up for lunch (a fried eggplant, ricotta, and tomato casserole-ish dish, a bit like eggplant parmesan, but with no breading).
Even Jumbo paper towels for the clean-up-- (anyone remember Mr. Creosote!?)
Don