Dress with olive oil, lemon juice, s&p, powdered sumac.
Sunday, July 29, 2007
Sliced pork marinated in soy sauce and chili-garlic sauce, parboiled green beans, sauce of soy sauce, Chinese black vinegar, more chili-garlic sauce, fish sauce, oyster sauce, cornstarch and water. Cook the pork, add the beans, add the sauce, bring to a boil, reduce heat and simmer a couple minutes. Served over rice.
Friday, July 27, 2007
Friday, July 13, 2007
Whole chicken covered liberally with olive oil, lemon juice, basil, oregano, garlic powder, seasoned salt and paprika, roasted at 350 degrees in my Descoware Dutch oven, first 20 minutes upside-down, remaining hour and 10 minutes breast-side up.
Served with white rice, sauteed fresh fava beans with caramelized onions, and sauteed verdolagas with garlic, red chili flakes, and a touch of cider vinegar.
I will never roast a chicken in any other pot. I think the fact that the chicken almost completely fills the pot, with not much wasted air-space, has something to do with the incredible juiciness and flavorfulness (is that a word?) of the resulting meat (even the breast!).
Maybe pictures next time. I was too amazed at the flavors to think about a camera.
Thursday, July 12, 2007
Watching: Nothing. TV still sucks.
Eating: Stir-fried pork with roasted radishes over rice.
After trying Kalyn's Roasted Radishes, I had a sneaking feeling that they'd go well with pork. I marinated some cut-up lean pork in chili-garlic sauce, soy sauce, rice wine vinegar and oyster sauce. Stir-fried that up. Roasted the cut-up radishes for 20 minutes in a thin coating of canola oil until they were starting to brown, tossed in a little soy sauce, mixed with the cooked pork, and served over white rice.
Conclusion: Roasted radishes go well with pork.
Conclusion #2: Not a very photogenic dish. But next time I might try throwing in the radish greens at the end, which could improve it's photographability.