03 November 2009

Dinner!



I love the challenge of left-overs.  Well, not everything was a left-over, just the pork roast.  I didn't want, however, just to heat it up - it never resembles its former glory.  Something new had to be done.  Hanging around in the kitchen were some fresh green beans (from our farm subscription) and some not-ripe Anjou pears.  What to do?  One inspiration came from the old Garibaldi's that used to exist on 17th below Potrero Hill.  They used to serve a wonderful green bean dish served with oyster sauce and pork and a little hot oil.  We went back time after time to enjoy that dish.  Now they don't exist any longer and the surviving sibling on Presidio doesn't serve this any longer.

So here's the menu:

Green Beans tossed in a sauce made of minced garlic, a dice of roast pork, a dash of cumin and chili, and about three tablespoons of hoisin sauce.  I forgot the hot oil, but not next time.  The beans were cooked in boiling water for about five minutes and then tossed in the sauce.

This was served with brown rice that had been cooked in beef broth with herbes de Provence.  On top of this I served slices of the Anjou pear that had been grilled on both sides.  The pears were a wonderful complement to the herbed rice.


Arthur said it was a success, and I'm happy! 



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