Caribbean-Style Pork, Zucchini and Apples formerly Pork Sauteed with Zucchini via Pol Martin's Supreme Cuisine |
- 2 tbsp olive oil
- 1 zucchini, halved lengthwise and sliced (I cut those pieces in half again. I like smaller pieces of zucchini)
- 2 celery stalks, sliced
- 2 apples, cored, peeled and sliced in wedges (the recipe doesn't specifically mention the type of apple, but I think sweeter is better for what we're doing here)
- 2 garlic cloves, smashed and chopped
- 8 pork cutlets, trimmed of fat and cut in strips (we used 5 boneless chops; about 1.5 pounds. Sliced pork loin would work and a pack of pork tenderloins would be good, too)
- 1 teaspoon chopped fresh parsley
- salt, pepper, paprika
- 2-3 tablespoons She Simmers or other Carribean-style hot sauce
- 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
Directions
- Heat half of oil in frying pan over high heat. Add vegetables, apples and garlic; season well (nothing like a vague recipe instruction. "Season well?" Do they mean don't make a mess? I don't cook that way, so I assumed they meant use a heavy hand. I don't do that with salt, so I used maybe 1/4 teaspoon salt, 1/4 teaspoon fresh cracked pepper and 1/2 teaspoon paprika) Cook 3 minutes.
One of these days I'll remember to not overfill the pan. - Turn vegetables over and continue cooking 3 minutes over medium heat. Remove vegetables and apples from pan and set aside.
- Heat remaining oil in pan over medium heat. Add meat and cook 2 minutes on each side (I may have gone a little longer since I like a bit of a sear on my meat). Season with salt and pepper (I didn't put any salt in with the meat, but I did add a little more cracked pepper and another 1/2 teaspoon paprika.)
- Return vegetables and apples to pan with pork. Add parsley, season lightly with paprika (here's where I changed things up. I left out this last bit of paprika and dropped in 3 tablespoons of the hot sauce. You may want to use less if you are feeble. Also, this recipe produces a fair amount of water from the apples and veggies. I made a corn starch slurry and mixed it in at the end. It thickened the water into a nice sauce). Cook 2 minutes to reheat, serve.
- Accompany with boiled new potatoes (I did no such thing)
No new potatoes were available, but I did have a couple old ones I baked! Good Times! |
No comments:
Post a Comment