modom (palindrome guy) wrote:
> Three days till Epiphay, can you wait?
> This will be our dinner:
> I fried a few pieces of Guanciale (homemade from pastured pork). When
> they were getting brown, I tossed in some very thin lemon slices.
> After they'd sizzled some, I added shredded cabbage and salt. I
> tossed the cabbage in the hot oil and turned off the flame. That's
> all in a bowl now. I'll sample it in a while and season/flavor as
> seems fit. It may get a little mustard or a little NOLA-style olive
> salad. We shall see.
> I have a largish potato baking.
> I've toasted a dried NM chile (hot) and buzzed it to a powder. That
> got mixed with kosher salt and black pepper. It'll be a rub for the
> flatiron steak I'll soon sear in a pan. While that rests, I plan to
> build a pan sauce using stock (dare I use the BBQ rib stock? We shall
> see...), French mustard, and lemon juice.
I had a good-sized chunk of pork tenderloin left over that needed using
up so I did tacos al carbon (minus the carbon).
Chopped a yellow onion and sauteed it with a little crushed garlic in
some olive oil. When the onion got tender I added the pork tenderloin,
chopped up, and cooked and stirred until it started to brown a little.
Stirred in some fresh lime juice and about half a bunch of cilantro,
roughly chopped, and a little kosher salt.
Served with chopped tomatoes, chopped avocado and hot sauce on flour