i have never really understood the point of arraying things on a plate in separate areas, only to turn around and stuff it all into your mouth at the same time anyway. why not save your guests the trouble of cutting everything up? of course, […]
just a brief rundown of recent dinners: posole (pork and hominy stew) buttery cornbread with caramelized corn and scallions made this with c – she made the posole and i made the cornbread. one really shouldn’t take as long making cornbread as i took, but […]
oh, top chef. who works on this show, anyway? i just watched the season premiere and the judges blasted a guy who had no idea what piccata was. true, he should have looked it up (and not made the thing that he made based on his childhood recipes), but then they should have blasted one contestant who made “parpadelle” and the one who used “halla bread” – both things that didn’t exist last time i checked. what does exist is just this: papardelle and challah bread. boo on you, top chef!
so last night i made dinner with sonia. she had an avocado, so we made these lime-marinated pork wraps. i wanted to marinate the pork, so i made one based loosely (ok, very loosely) on an epicurious recipe for pork adobo, based on what i had on hand. the recipe is what i think the amounts were, since i just threw some stuff together. the wraps were great, though! we had ours with a bunch of condiments, which included julienned, slightly cooked snap peas, which gave them great crunch. (more…)