http://www.saltshaker.net/20061004/spicy-apples-of-madness Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sun, 12 Oct 2008 22:46:12 +0000 http://wordpress.org/?v=2.6.2 http://www.saltshaker.net/20061004/spicy-apples-of-madness#comment-134897 SaltShaker » Blog Archive » Far East Wed, 18 Jun 2008 20:13:35 +0000 http://www.saltshaker.net/20061004/spicy-apples-of-madness#comment-134897 [...] course, I went back to what is probably my favorite Japanese recipe after anything sushi… piri kara nasu, a moderately spicy and slightly sweet dish of eggplant, pork, and all sorts of good stuff, all [...] [...] course, I went back to what is probably my favorite Japanese recipe after anything sushi… piri kara nasu, a moderately spicy and slightly sweet dish of eggplant, pork, and all sorts of good stuff, all [...]

]]> http://www.saltshaker.net/20061004/spicy-apples-of-madness#comment-8358 SaltShaker » Blog Archive » If You Meet the Buddha on the Road, Ask Him What’s for Dinner Sun, 10 Dec 2006 17:40:51 +0000 http://www.saltshaker.net/20061004/spicy-apples-of-madness#comment-8358 [...] I’ve mentioned this Japanese dish, piri kara, before, and given a recipe for the eggplant version of it. The dish is also made with other vegetables, cucumbers being one of the most common. One of our guests the first night of this dinner was allergic to eggplant and asked if I could make a substitution to my original plan - no problem, I switched to cucumbers, a vegetable that most of us don’t think about cooking, but is actually quite delicious after sauteing. I used the thin, nearly seedless Asian cucumbers, which work better, though you could use “regular” cukes and just seed them and maybe cut them in half rounds. This version was also made using just a small amount of solomillo de cerdo, or loin of pork, lightly coated in cornstarch and ginger to give it a bit of a crust - other than that, the recipe is the same as the one linked above. Though I really like the eggplant version, it has more of a winter dish feel to it - I think I like the cucumber version better for hot weather like we’re having now. [...] [...] I’ve mentioned this Japanese dish, piri kara, before, and given a recipe for the eggplant version of it. The dish is also made with other vegetables, cucumbers being one of the most common. One of our guests the first night of this dinner was allergic to eggplant and asked if I could make a substitution to my original plan - no problem, I switched to cucumbers, a vegetable that most of us don’t think about cooking, but is actually quite delicious after sauteing. I used the thin, nearly seedless Asian cucumbers, which work better, though you could use “regular” cukes and just seed them and maybe cut them in half rounds. This version was also made using just a small amount of solomillo de cerdo, or loin of pork, lightly coated in cornstarch and ginger to give it a bit of a crust - other than that, the recipe is the same as the one linked above. Though I really like the eggplant version, it has more of a winter dish feel to it - I think I like the cucumber version better for hot weather like we’re having now. [...]

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