BTW Catdy, is that your own bok choi? This evening we are "eating Dutch"---Hutspot with Meatballs and gravy...a little kuiltje (nesting depression) in the middle of the hutspot for the meatball and gravy to nestle in. I am preparing myself for an episode of over-eating this evening. There will be the customary ice cream afterwards...we picked-up some chocolate variation for tonight. .....Need I say it---I am taking my hat off to my Bride for another masterful meal.
Not my own, but this spring I will be growing them! I have an asian grocery store nearby and shop there every couple of months. They have a great produce section.
I have grown that a few seasons---it is easy to do and it freezes-in well. Great that you have an Asian grocery store nearby.
Two small jacket potatoes with cream and cheese, very small veggie mince and potato pie...these foods suit me great
Catdy--I grow them almost to full size...I tend to harvest them earlier rather than late though because in my climate they can bolt quickly sometimes when the conditions are right. A piccy of the hutspot this evening:
Pork tenderloin in a mojo sauce & a potato-onion-kale hash. Isn't eating grand???!!!!! One of life's greatest pleasures!
Oh meid...it WAS scrumptious. I shall pass the compliment on to my Bride...it'll make'r smile and wave her hand as if to say, "pshaw...go on now". You are too right that eating is one of life's greatest pleasures. BTW mate, what is "mojo sauce". I mean, I know what mojo is...but I am guessing that the sauce has nothing to do with Creole magic. Eh?
Chuckle. It is a Cuban garlic/lime/sour orange/olive oil/oregano/dry white wine sauce. Heavy on the garlic. You marinate the pork in it for 3 hours, then broil the pork on each side for a few minutes, then pour the mojo sauce over it & bake in the oven 350 for 30-40 min. Very easy.
That sounds absolutely delicious, Cayu. I haven't had much Cuban food, so it may be something good to try. We had some Cuban food when we were living in Mexico and one can find Cuban restaurants here and there in the country. Tja--all of the ingredients that you mentioned above are flavours that I dearly love. I would have loved being a bit more than a fly on the wall for THAT meal. hahaha. Yum!
You need this: 2 cups of dried black-eyed peas 4 garlic cloves, crushed ¼ teaspoon hot pepper sauce 1 teaspoon salt Oil for frying Cover the peas with water and soak overnight. Drain, reserving the water. Puree the peas in a food processor until as fine as cornmeal (or use a food grinder, which will take several grindings). Add the seasonings and about ½ cup of the reserved water. Mix until the mixture is light, adding additional water if necessary. Heat the oil to 350 degrees and drop in teaspoonfuls of the mixture, a few at a time. Deep-fry the bollos for 1 to 2 minutes or until golden brown. Drain on paper towels. You may want to taste one before frying the rest. Makes about 40 fritters. If you wanna, try a cowhorn pepper and less garlic.
Looks delicious and I will certainly try it. But why only a measly .25 teaspoon of hot sauce? That's not right... Lol! JK of course
