Photo: Kale salad with roasted poppy seed coated butternut squash, pomengranates, shallots, and lemon zest. (http://mynewroots.blogspot.com/2011/11/poppy-seed-crusted-butternut-squash.html) Fellow brunchers requested a little bit more to it for next time. Maybe some goat cheese, or a little proscuitto.
Photo: Alejandro's Picadillo, served over brown rice with black bean soup. (Used organic ground turkey instead of ground beef.) Overall, I like it, though I may need to punch up the flavors even more next time. (Though that opinion could change when I eat the leftovers for lunch this week.)
Photo: Pork tinga, simmering. Local pork shoulder, slow cooked, with homemade chorizo (loose, made from local ground pork and Rich's CA pepper stash), oinions, garlic, chipotle peppers, adobo sauce, chopped tomatoes, and turnips (instead of potatoes). F'ing tasty. On Sunday, I'll serve it with warm tortillas and sliced avacado.
Photo: This week's CSA.
Photo: And this is the trail of dishes left in pork tinga's wake. After 3 hours, I may have used every cooking dish I own.. which admittedly isn't a lot, but still. Now to ignore them until they clean themselves.
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Dan Tanguay
Public
Pork tinga, simmering. Local pork shoulder, slow cooked, with homemade chorizo (loose, made from local ground pork and Rich's CA pepper stash), oinions, garlic, chipotle peppers, adobo sauce, chopped tomatoes, and turnips (instead of potatoes). F'ing tasty. On Sunday, I'll serve it with warm tortillas and sliced avacado.
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