Food stuffs: The other night I grilled up one of those preseasoned Hormel pork tenderloins. While that was grilling I put a cast iron skillet on the side burner and threw in a big pat of butter and a julienned onion and sliced peeled apple. As they were cooking down I thought it could use something else, and since I was already outside, I snuck over to my potted herb garden and swiped some sage leaves that I tore up and added to the apples and onions. Once the onions were soft and almost translucent and the apples were nice and soft, I poured in 1/4 cup of dry sherry and let that reduce. Another case where the side dish was better than the main course.
Wednesday, September 19, 2007
Snoozing Cutie
Food stuffs: The other night I grilled up one of those preseasoned Hormel pork tenderloins. While that was grilling I put a cast iron skillet on the side burner and threw in a big pat of butter and a julienned onion and sliced peeled apple. As they were cooking down I thought it could use something else, and since I was already outside, I snuck over to my potted herb garden and swiped some sage leaves that I tore up and added to the apples and onions. Once the onions were soft and almost translucent and the apples were nice and soft, I poured in 1/4 cup of dry sherry and let that reduce. Another case where the side dish was better than the main course.
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