True fact: ” blood, sweat and tears ” was a phrase coined by a meh-hee-can lady in her kitchen.
Sweat: cooking for the gauchos will make you sweat. They work hard and they’re mighty hungry.
Tears: chopping onions brings tears to your eyes no matter what technique you use.
Blood: with teary eyes, sometimes one can get a wee bit too confident with the super sharp, onion chopping knife.
But when you are cooking leftover pork roast that came out quite juicy what with all the fat and slow cooking, a tear shed makes you feel like you’ve made a little impact on the world.
Pork, avocado, salsa and Mexican zucchini locked and loaded for this evening’s meal.
I generally suck at stir-fry despite my earnest efforts. In support of our family food basics to find vehicles for animal fat in our daily meals, I gave ‘er another go. These are the tips that turned bad stir-fry good:
– prepare everything before getting your pan hot
– use two ingredients. In this case, peppers and mushrooms. ( garlic, onions and ginger (G.O.G?) don’t count. They are a given. )
– use lots of lard ( lard has a high heating point )
– get the pan really,really hot
– buy yourself some fish sauce which is clearly the “crack” of the stir-fry world.
– do the G.O.G. first, then the other bits
– season towards the end
After my stir-fry was ready, I added some fresh parsley and a bit of chopped cilantro. The result? It worked! My first stir-fry gone right. I think the garlic-onion-ginger trifecta with a splash of fish sauce sealed the deal.
Though an awesome name for an emerging investment banking firm, it’s actually a little dish to be served with some veal-roast-turn-curry.
My ” ‘n’ sauce ” has evolved into some form of curry. I love curry and IT MUST be made from scratch. Absolutely no cheats or pastes allowed. If you have leftover meaty bits, stick it in a curry. Cauliflower surprise works better than rice for rice. But if you ate the cauliflower, reach for pepper-fennel. Triple ‘A’ rating guaranteed.
Quick dressing – olive oil, mayo, Dijon, salt, pep, splash of red wine vinegar. Served with not cheap ass tomatoes.
I love using the Asian food palace bowls. It makes me feel like something great is about to happen.
… Make some tomato sauce.
I’m doing a lot of fresh salsa at the moment and look, I know, I was wrong to buy those cheap tomatoes, but they were gorgeous and cheap ( just like my men ). Should you take a moment out of your busty life to make fresh salsa ( onions, garlic, hot pepper, lemon juice, cilantro, tomatoes, vinegar, olive oil, salt and pepper ), please don’t use cheap tomatoes. It no worky. K. ’nuff said on that. This tomato sauce, however, is tasting great due to fancy shinanigans with tom purée and Italian spices. I suppose only time will tell.
Totally unintentional, but stuffed peppers are all about Christmas and stuff. Some diced mushies, garlic, onion and a few bits of pepper with a hot, butter bath will provide you with enough bits to pop in your peppers and cover with cheese. A slow roasted, stuffed pepper is always a welcome friend for any menu.
So simple. So lovely.
A clove or two of garlic
Hot peppers if you wish
Squidge Of lemon
Salt and pepper
Cilantro if you wish ( I wish. Those who have the cilantro ” soap” gene, may not wish )
Let it settle and you are off on a journey of Meh-Hee-Can delight.
Sweet potatoes, parsnips and potatoes covered and smothered in … yep … duck fat. These babies are being roasted to accompany some fine looking pork roast.
As you wait for your pork roast to defrost and your large bags of stew meat to be ready for grinding. And your very suspicious sausage is not quite ready for boiling, you need to feed the troops. But with what? Leek and potato soup ( and poor celery, the “key grip” of the soup world which never even makes it to the tagline ). Purée after it’s ready, add some cream then salt and pepper to taste.
I’ve received my fair share of giant zucchini, but never a giant squash. Until now.
It was so brilliantly orange inside. I cut it to bits, steamed it and did a purée jobby.
Sweat some onions, stock, purée, give it a whiz, add some cream, a dash of nutmeg and it ends up as soup.