Crunchy pea salad
Crunchy Pea Salad from the JL Seattle Classic Cookbook Serves 6-8 2-10 oz pkg green peas, thawed 1/2 C chopped celery 2 green onions chopped 10 slices bacon, cooked, drained and crumbled 1/3 C salted sunflower seeds or cashews Dressing 1/2 C sour cream 1/2 C mayo I usually just make a half of the […]
Maple glazed pork tenderloin
Serves 6. This recipe will work with either natural pork or enhanced pork (injected with a salty solution). If your tenderloins are smaller than 1¼ pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results). If the tenderloins don’t fit in the skillet initially, let their ends curve toward […]
Phad Thai (Bittman)
4 ounces fettuccine-width rice stick noodles 1/4 cup peanut oil 1/4 cup tamarind paste 1/4 cup fish sauce (nam pla) 1/3 cup honey 2 tablespoons rice vinegar 1/2 teaspoon red pepper flakes, or to taste 1/4 cup chopped scallions 1 garlic clove, minced 2 eggs 1 small head Napa cabbage, shredded (about 4 cups) 1 […]
Carolina red bbq sauce coleslaw
Goes with the Carolina pulled pork. 1 cup mayonaise 1/2 cup Carolina red bbq sauce 2.5 pounds cabbage, thinly sliced Whisk mayo and bbq sauce together. Add cabbage. Season with salt and pepper. Incubate in fridge for 3-8 hours. Put on pulled pork sandwiches or serve on the side.