Sunday, July 12, 2009
Saturday, July 4, 2009
Make the Apricot and Peach Chutney first
Sautee 1 tablespoon of chopped ginger, 1 small chopped onion, 1 small chopped Jalapeno, in olive oil till translucent
Add Chopped apricots and peaches and sautee till medium soft.
Add 1/4 cup champagne vinegar, 1/8 cup rice wine vinegar and 1/8 cup mirin.
Reduce till syrupy and add chiffonade of fresh basil.
Quinoa - just make the grain as you qould rice in a rice cooker with chicken stock.
Pork chops - rub the chops with olive oil and dried herb de provence. Grill till medium 15 degrees internal temp