A nice pork tenderloin
Some Granny Smith apples
Some onions
Some garlic
Some celery
Some fresh habanero chiles
Some cilantro
Some home-made unsweetened yogurt
Some cider
I know what I’ll probably do with these, but I’m wondering if anyone will look at these ingredients in a different way and come up with something I would never have considered.
A nice pork tenderloin
Some Granny Smith apples
Some onions
Some garlic
Some celery
Some fresh habanero chiles
Some cilantro
Some home-made unsweetened yogurt
Some cider
I know what I’ll probably do with these, but I’m wondering if anyone will look at these ingredients in a different way and come up with something I would never have considered.
Anyone?[/quote]
Slow-Stew the pork in the cider with the vegetables and apples. Mix the cilantro with the yogurt in your food processor and use as a dipping sauce for the pork. Add a squeeze of lemon to the yogurt mixture too.
Alternatively, marinate the pork with the yogurt/cilantro mixture and then pan fry or grill it. Sauté the fruit and vegetables and make a chutney.
A nice pork tenderloin
Some Granny Smith apples
Some onions
Some garlic
Some celery
Some fresh habanero chiles
Some cilantro
Some home-made unsweetened yogurt
Some cider
I know what I’ll probably do with these, but I’m wondering if anyone will look at these ingredients in a different way and come up with something I would never have considered.
Anyone?[/quote]
Stick them all in a bag, chuck them out the window. Take your wife to Carnegie’s and order the Shepherd’s pie. Otherwise, go to Carnegies, have the Shepherd’s pie, then go home and use the yoghurt and celery in some bedtime rituals.
It’s got pork in it. I need a taster, woman, not a licker (are you still a closet bacon-licker? Or have you gone over to the dark side?)[/quote]
Oh yeah, pork…well no worries, FedEx it anyway, I’ll just try the sauce. My non-Muslim friends will eat the pork.
Hurry to the kitchen now, plaid skirt-wearing man!
And elektronisk, if you are arriving with sandman’s dinner, you better bring a bottle of something nice.
Carnegie’s? Good idea, TomHill, but not today.
Slow stew sounds good but it’d be a waste for such lean meat. I think it’ll be medallions seared and browned in smoking-hot oil and then simmered briefly in the veggies and booze till they’re still a little bit pink inside. Then blitz the veggies into a smooth appley-boozy-deepheat habanero sauce. Was going to just add the cilantro to the sauce but your yogurt dip sounds nicer.
So my plan worked. Thank you, Elektronisk.
[quote=“sandman”]Carnegie’s? Good idea, TomHill, but not today.
Slow stew sounds good but it’d be a waste for such lean meat. I think it’ll be medallions seared and browned in smoking-hot oil and then simmered briefly in the veggies and booze till they’re still a little bit pink inside. Then blitz the veggies into a smooth appley-boozy-deepheat habanero sauce. Was going to just add the cilantro to the sauce but your yogurt dip sounds nicer.
So my plan worked. Thank you, Elektronisk.[/quote]
Marinate the chops in a little of the garlic and onion first. Add a splash of lemon juice if you have it.
Use some of the yog to make a little dip.
Pick up some mature (crumbly) cheddar when you get the cider. It goes lovverly with them apples.
[quote=“914”]Oh yeah, happy mid birthdays, 99 and sandman!
Am I correct as to what this occasion is for?[/quote]
Thanks, kid. Shit, so it is! Well done, that woman! I’d forgotten all about that aspect of today.
But that’s not the reason – I always start getting the urge to cook when autumn rolls around. Don’t know why. I hate cooking in summer, though.
[quote]Pick up some mature (crumbly) cheddar when you get the cider. It goes lovverly with them apples.[/quote]And despite his best efforts, TomHill comes up with the goods. Excellent idea!
Electronisk, minced habanero in the oil is a stroke of genius. That’s a definite.