And this little figgy piggy screamed “kiwi, kiwi, kiwi” all the way home!
This semi-exotic fruit lends a clean, tart flavor to savory dishes.
The secret ingredient to our version of steak salad is marinating the meat in some dried galangal root powder (available at any Asian grocery store) and a touch of oil an hour or two before cooking. The galangal will enhance the flavor of the steak and take away some of that “beefy smell” that turns some people off. Plus, while you’re searing the steak, it will add an other-worldy aroma to the beef.
Cold somen noodles in miso sauce act as a foil for grilled Pacific spot prawns. This marriage of salty (noodles and miso sauce) and sweet (grilled prawns) are perfect for a light dinner on a hot summer day.
I was thinking of how well pork and mushrooms go together the other day, while musing on a novel way to use black trumpet mushrooms we received from Marx Foods, a purveyor of bulk fine foods. I remembered a favorite Thai dish that Mom occasionally makes that is a salad made from stir-fried ground pork and mung bean noodles in a lime and fish sauce dressing, topped with lots of cilantro and shallots. Collaborating, Mom and I decided to make this dish with the addition of black trumpet mushrooms.
When I was planning Saturday evening’s meal of Hoisin Barbecued Pork, I wanted a grain dish and an appropriate salad-type side. I located a perfect slaw recipe using Mae Ploy’s Thai Sweet Chile Sauce in the dressing at www.epicurious.com. This and a Bhutanese Red Rice Salad would be sensational together.
Oregon is one of those states where lots of people forage for interesting food. Some forage the forests for wild mushrooms in the fall. Others forage for truffles buried beneath the forest floor, with their truffle-sniffing dogs in tow. Still others forage the many tidal pools at the coast…for what? you might ask. Read on and you’ll discover some tasty edibles.
Vic gave me a copy of The Tra Vigne Cookbook from the Napa Valley restaurant of the same name some years ago. Two recipes captured me immediately — Forever Roasted Pork, and Mozzarella Martinis. The pork recipe can be made any time of the year, but the Mozzarella Martinis are best left to when the very best vine-ripened tomatoes are available. Check back in late summer for Mozzarella Martinis — they’re not what you think.
I have managed to escape personal injury and public shame over my post on Duck Legs Braised in Pinot Noir and a days-gone-by holiday dinner of Grilled Roast Beaver. I would like to make amends by offering this simple vegetarian salad that allows the Beavers’ orange and the Ducks’ green to mingle together peacefully if only until the dish is gobbled up.
Some years ago The Commonwealth of Virginia launched a tourism slogan declaring “Virginia Is for Lovers.” With tongue in cheek and not to be outdone, Maryland promoted “Maryland Is for Crabs.” Since almost all the hazelnuts in the USA are grown in Oregon, one could infer that “Oregon Is for Nuts.” As a matter of fact, the noble hazelnut was declared the state nut in 1989.