| This is getting to be a basic food group. This time I browned a couple of pork chops, then added quite a bit of lemon juice, maybe 1/3-1/2 cup, along with garlic and a couple of small bits of fresh ginger. I use my mother's backyard grown lemons, which are the size of small oranges, so it probably takes 2-3 store bought lemons to produce the same amount of juice. To spice, I used black pepper, hot red pepper, and a healthy dose of Penzey's Jerk Pork seasoning, which is akin to a sweek curry powder heavy on cinnamon and without the tumeric. Towards the end of cooking, I added a handful of fresh basil and a banana, and let that cook for five minutes or so while a plate of fresh asparagaus went into the microwave. Served up with Penfold's Australian Chardonnay, some Mick's Hot Ginger Pepper Jelly, and rice. Meda's initial reaction was to ask, "basil and banana?" But it turned out very good. In fact, outstanding. |
