Monday, July 21, 2008

Seven For Dinner, Three Pork Chops

This is what can happen when about 3 in the afternoon you find out that there have been guests invited for dinner. I'm still pretty wiped out from the four day stand at the convention. Still, folks are coming. Thing is there were only three pork chops. Seven people, three pork chops, that's some ugly arithmetic right there.

Luckily I raided the fridge and found eggs, green onions, frozen peas and carrots, I knew that there was rice in the pantry. I figured things were handled.

First things first though. My new niece was over for the afternoon while my sister and other niece did some shopping and got the senior pictures taken.

The little one said "Can you show me how you make that Peppermint Stick Ice Cream. Since I'm an old softie who cannot refuse a wonderful little girl anything I said my usual, "Whatever pleases you tickles me plumb to death darling." (if I had learned the power of phrases like that earlier on I might have been able to stay married longer)

Since clicking on Peppermint Stick, and Ice Cream will get the you recipes and the particulars I'll get straight to the pictures. . .

The peppermint candy canes being busted up.

Standing watch over the mixing. We are all truly blessed by this wonderful new addition to our family.

You can read about my new niece, Rez Drums, where she gets her Apache name, Tsa-Kalim does his Hoop Dance, Eagle Dance.

With the ice cream base chilling in the fridge it's time to get down to business. I'm making fried rice. It's a great way to stretch meat. The main trick with most Asian cuisines is prep work. Get stuff done ahead so that when you're ready to cook you get right to it.


That's the pork chops, quick pan fried, seasoned with Minstrel's Magic Stuff, then cooled and diced. Leftover corn on the cob, decobbed of course, and some cold, cooked, Cal-Rose rice.

Along with that we have some green onions, sliced fairly small, some Puerto Nuevo shrimp, peeled and deveined and quick boiled, then iced bathed, and some egg, scrambled in the wok and chopped to a little smaller than bitesize.



Big Time Cooking Tip! Always heat your wok to your cooking temperature before you add the oil. A great Chinatown chef explained it to me like this:
Wok hot. Oil cold. Food no stick. He was telling the truth.


The diced pork goes in first. You want the pork to get nice crispy edges before you

add in the green onions and the corn, then,

The rice. I guess that I should mention that while this is all going on, seasonings like chili oil, five spice mix, and soy sauce (or, if you prefer, like I do some Nouc Mam), anything you like can be added to taste. This is leftovers, not rocket science or any kind of huate cuisine.


Last, the egg and the shrimp are added, the whole thing stir fried until hot all the way through.



Looks like dinner to me. Gotta go, this boy's hungry.

BBB

15 Comments:

Blogger pissed off patricia said...

Give me a plate and a fork and we're in business

4:37 AM  
Blogger Sherry said...

the food looks good but your little niece is the star there!

kids, nothing better than kids and animals and music and food and books and good company!

the "darlin" really is about all you needed. my friend randy is from arkansas and all he has to do is call a woman darlin and they just go all to silly over it.

(even i like it and randy can be a handful as a friend sometimes!)

5:43 AM  
Anonymous tata said...

That looks fantastic and I'll try out the advice. Anything that makes me a better cook is appreciated.

What is it about that lovely girl that makes me think of singing mice?

8:28 AM  
Blogger BadTux said...

The wonderful thing about stir-fry is that you have to really work at it to screw it up. Toss any/all ingredients in there, with the right seasonings you can make it work.

Must go, salivating, lunch awaits...

-Badtux the Hungry Penguin

10:45 AM  
Blogger Red State Blues said...

Oooooooohhh, you got a new KitchenAid Mix Master. I'm so jealous. I have been wanting one of those for years. Maybe once I get rid of the leeches, er, my kids leave home that is, I can afford one.

The food looks wonderful.

11:25 AM  
Blogger The Minstrel Boy said...

blues darling, that kitchenaid is nearly 15 years old. the difference is that those were 15 treasured years. it has its nicks and bumps, but is a stalwart.

i heartily recommend and endorse kitchenaid. check eBay for affordable.

11:29 AM  
Anonymous Constant Comment said...

Food looks great and your niece is adorable!

11:40 AM  
Blogger seventh sister said...

Sherry, it's peobably the southern accent and the way wh holds his head just a little to one side and still mananges to look the ladies in the eye when he says "darlin'" that does it. I have been a victum of that kind of charm inteh pst but now it just gets on my nerves.

The wok looks like it has been around a while, too. Well seasoned carbon steel is my guess.

12:36 PM  
Blogger The Minstrel Boy said...

not steel. hand hammered iron. a better heat conductor, and yes, it is very well seasoned.

1:02 PM  
Blogger Sherry said...

yeah, you got that erxactly right on! is it a skill taught in school down there?? ; )

2:25 PM  
Blogger jurassicpork said...

As delish as that pork dish looks, buddy, your new niece... I'd eat her up in a heartbeat. God, what a cutie.

7:43 PM  
Blogger The Minstrel Boy said...

hell yes, we are very, very happy to have this beautiful little girl in our lives.

she's better than pork chops, more fun than ice cream. . .

she's nicer than pie.

i absolutely, without any reservation adore her.

7:52 PM  
Blogger Lisa said...

Lovely little girl, and another beautiful meal that gives us all heart that we too could whip something up from what's on hand.

The spices are the key, and thanks for that link.

7:40 AM  
Anonymous ceabaird said...

That looks like a great kitchen... and welcome to the GNB, great to see you writing there as well!

3:48 AM  
Blogger nunya said...

That stir fry looks fabulous. I am truly jealous of your stove and wok. Unless it used for food that you simmer, electric stoves suck.

2:16 PM  

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