Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
This dish combines two ingredients that are among my favorites: pork tenderloin and pineapple. Pork tenderloin is one of those unappreciated cuts of meat. And too bad too. It’s easy to cook, lean and low in fat plus it doesn’t take long to cook. Pineapple is one of those fruits that’s commonly used in cooking in Asian foods, but not so much with American dishes. And too bad for that, too. It has the perfect balance of sweet and tart and lends itself to sweet and sour dishes. Plus you don’t have to mess with a fresh pineapple if you don’t want to deal with the rather complicated process of peeling and prepping the fruit — you can just use canned pineapple.
Phuket Pork — Bathed in Coconut Milk and Curry, Wrapped with Banana Leaves and Slow-roasted Over Coals
If a kalua piggy went to Phuket for a vacation, I figure he’d end up soaked in coconut milk, curry, and then surrounded by chunks of onion and pineapple before being wrapped in banana leaves and taken for a walk over hot coals. Forget digging a hole in your back yard to do this. No need to ruin the landscape. I’ve figured out how to do this in a Weber kettle charcoal grill. The lawn and roses get to live another day! Serve with a Thai satay-style peanut sauce to top it off.