Monday, September 21, 2009

What's In The Fridge?

PorkChop.Kimchee.Mashed Potato.Tamarind Gravy.Avocado Ceviche

Three different acidic elements help cut the fat of the pork and the richness of the mashed potato. Kimchee brings fermented spicy flavor, tamarind has a cutting acidity, and the avocado ceviche provides citric counterpoint. Actually, the pork and kimchee alone make a great combination. I originally wanted to mix coarse mustard in the potatoes and intended more of a tamarind jus that ended up a gravy, but still proud of it. I would've preferred either a tenderloin or pork belly for this dish, but as the title suggests, I was feeding the recession and emptying out the fridge.

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