Negative x Negative = Positive

In a quick review of my latest posts, I've been cranky. Very cranky. It's reflective of my mood of late. In celebration of flowers blooming and dormant things making a return this month, I will bring some positivity to this blog.

Last week I made a super tasty pork rib roast. There were 5 ribs that I Frenched poorly as I haven't done it since culinary school. I seared it with some Penzey's tandoori spice, S&P and pan roasted it with onions and apple juice in the bottom of the pan. After roasting, I pureed the onions, juice and drippings with some applesauce and just a dash of BBQ sauce. It made one of the most interesting sauces I have ever had. The onions caramelized during roasting, the juice and apple sauce made for awesome texture and just the right level of apple flavor. It was grown up pork chops and apple sauce. I made cornbread cakes on the side, sauteing jalapenos and scallions, and dropping batter on top of them. In my head this sounded easier than making cornbread, but the procedure was make corn bread batter and fry it rather than let it bake all by itself. Maybe I was drawn to the fried aspect. I wasn't thrilled with the combo of corn product and apple sauce. Next time I'll try moderne latkes of sweet potato! If I had a BBQ joint, or a steak house, this would be on the menu. I guess this is as positive as I get. :)

No comments: