Friday, March 21, 2008
Kootch's Curry Recipe
(6)
(2357L and I have just finished kicking much ass on Comcast chess. Very few players at this late hour, so I have returned to the blog drinking beer #8. I am looking forward to supper, of course, having fasted for more than 24 hours. Kootch tells me it is quite good! She should know because she not only ate it, she cooked it. Here is the recipe for Kootch's Curry:
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boneless pork ribs
sliced potatoes
sliced carrots
sliced onions
'curry roo' (a Japanese curry seasoning in solid block form containing a complex Eastern recipe - available at most oriental stores)
dried shitake mushrooms, soaked in water for at least 30 minutes
S&B Oriental Curry Powder (just in case?!)
salt and pepper
Cut the (boneless) ribs into 1/4" sections; sautee briefly in Canola Oil. Remove from heat. Add veggies. Sautee under high heat, then add water and mushrooms. Cook with Curry Roux. Add pork and seasonings, taking care not to overcook the veggies. Serve over hot rice. 'Boy, they good!'
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I should mention that this recipe is subject to a soberer review next friday night.
(2357L and I have just finished kicking much ass on Comcast chess. Very few players at this late hour, so I have returned to the blog drinking beer #8. I am looking forward to supper, of course, having fasted for more than 24 hours. Kootch tells me it is quite good! She should know because she not only ate it, she cooked it. Here is the recipe for Kootch's Curry:
----------
boneless pork ribs
sliced potatoes
sliced carrots
sliced onions
'curry roo' (a Japanese curry seasoning in solid block form containing a complex Eastern recipe - available at most oriental stores)
dried shitake mushrooms, soaked in water for at least 30 minutes
S&B Oriental Curry Powder (just in case?!)
salt and pepper
Cut the (boneless) ribs into 1/4" sections; sautee briefly in Canola Oil. Remove from heat. Add veggies. Sautee under high heat, then add water and mushrooms. Cook with Curry Roux. Add pork and seasonings, taking care not to overcook the veggies. Serve over hot rice. 'Boy, they good!'
----------
I should mention that this recipe is subject to a soberer review next friday night.
