The Aporkalypse Has Begun.
Nov. 13th, 2012 12:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
theweaselkingLoblaws has pork on sale for stupidly cheap. Like, "$2/kg" stupid cheap. So I bought $5 worth and have meals for a week.
Sunday: CDKitchen.com's "Bayou Dirty Rice", except using 1lb ground pork instead of 8 ounces ground pork and 8 ounces chicken livers, because, seriously, fuck chicken livers and THE APORKALYPSE IS UPON US.
INGREDIENTS:
6 slices bacon, diced
1lb ground pork
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon minced garlic
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon ground oregano
1 cup rice
2 cups chicken broth
Fresh chives
DIRECTIONS:
1. Heat up a big frying pan. Fry the bacon until just slightly cooked, then remove it, let it drain, and toss out most of the fat.
2. Add the pork and saute, breaking it up into small pieces, until it has changed color. Using a slotted spoon, remove the pork from the pan and add it to the bacon.
3. Add the onion, celery, bell peppers, and garlic to the pan. Fry for 5 minutes or until you get bored and they're slightly tender. Then add the cayenne, salt, black pepper, cumin, and oregano. Stir, and cook an additional 3 minutes.
4. Stir in the rice and cook 5 minutes. Add the stock and the reserved bacon and pork. Bring to a boil; then reduce the heat, cover, and simmer for 10 minutes.
5. If you were using chicken livers here is where you would stir them in. You aren't, because fuck chicken livers WE HAVE PORK FOR THIS. Cook, covered, 5 more minutes. Yes, the previous step could just say 15 minutes, but if you wanted to use chicken livers here is where you would do that, and there's nothing wrong with stirring this to make sure the rice is absorbing the liquid evenly.
6. Serve immediately, garnished with the chives.
Makes 4 meal-sized servings of about 500 calories each. Keeps well. Reheats nicely.
Yesterday: Pork Fajitas.
One box PC Fajita Mix.
Basically, follow the directions on the box: Fry pork strips, pepper strips, and onion strips in oil with the spice packet. Serve on warm tortillas with fresh tomato, avocado, cheese, salsa, green onions, and anything else you like on your fajitas.
Result: Would have been way better with beef or chicken. The pork is just a little too bland. Still perfectly edible, but.
Hey, they can't all be winners.
Today: Uh, I forget. It's not my night to cook.
Tomorrow: TV Show Pork Chops.
Oh yes.
Oh yes indeed.
CHEFFERY.
Sunday: CDKitchen.com's "Bayou Dirty Rice", except using 1lb ground pork instead of 8 ounces ground pork and 8 ounces chicken livers, because, seriously, fuck chicken livers and THE APORKALYPSE IS UPON US.
INGREDIENTS:
6 slices bacon, diced
1lb ground pork
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon minced garlic
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon ground oregano
1 cup rice
2 cups chicken broth
Fresh chives
DIRECTIONS:
1. Heat up a big frying pan. Fry the bacon until just slightly cooked, then remove it, let it drain, and toss out most of the fat.
2. Add the pork and saute, breaking it up into small pieces, until it has changed color. Using a slotted spoon, remove the pork from the pan and add it to the bacon.
3. Add the onion, celery, bell peppers, and garlic to the pan. Fry for 5 minutes or until you get bored and they're slightly tender. Then add the cayenne, salt, black pepper, cumin, and oregano. Stir, and cook an additional 3 minutes.
4. Stir in the rice and cook 5 minutes. Add the stock and the reserved bacon and pork. Bring to a boil; then reduce the heat, cover, and simmer for 10 minutes.
5. If you were using chicken livers here is where you would stir them in. You aren't, because fuck chicken livers WE HAVE PORK FOR THIS. Cook, covered, 5 more minutes. Yes, the previous step could just say 15 minutes, but if you wanted to use chicken livers here is where you would do that, and there's nothing wrong with stirring this to make sure the rice is absorbing the liquid evenly.
6. Serve immediately, garnished with the chives.
Makes 4 meal-sized servings of about 500 calories each. Keeps well. Reheats nicely.
Yesterday: Pork Fajitas.
One box PC Fajita Mix.
Basically, follow the directions on the box: Fry pork strips, pepper strips, and onion strips in oil with the spice packet. Serve on warm tortillas with fresh tomato, avocado, cheese, salsa, green onions, and anything else you like on your fajitas.
Result: Would have been way better with beef or chicken. The pork is just a little too bland. Still perfectly edible, but.
Hey, they can't all be winners.
Today: Uh, I forget. It's not my night to cook.
Tomorrow: TV Show Pork Chops.
Oh yes.
Oh yes indeed.
CHEFFERY.
(no subject)
Date: 2012-11-13 07:28 pm (UTC)A popular ingredient here in France is duck hearts.
Duck.
Hearts.
It gets better: They're considered a gourmet ingredient, so they're actually more expensive than a nice tasty duck breast.
My poor wife is best described as a squeamitarian - France is quite good at testing her limits. Especially when the proud hosts serve up a home-cooked gourmet meal that makes her go pale...
Oh, and then there's the regionally popular dish andouillette (http://en.wikipedia.org/wiki/Andouillette), where someone looked at a sausage and said "You know what this really needs? More intestines."
(no subject)
Date: 2012-11-13 07:36 pm (UTC)(no subject)
Date: 2012-11-13 07:53 pm (UTC)Also, I may have linked to this before, but if you have tons of pork, you should absolutely try this spicy shredded pork (http://noteatingoutinny.com/2007/04/27/2-ingredients-2-recipes-4-meals/) recipe. It's one of our house favourites.
(no subject)
Date: 2012-11-14 05:37 pm (UTC)(no subject)
Date: 2012-11-17 01:28 am (UTC)Nonetheless, I doubt she enjoys that scene. Neither do I, for that matter - it exemplifies the "in-your-face guts and gore because we can" nature of that film. Definitely the weakest of the trilogy.
(no subject)
Date: 2012-11-14 05:38 pm (UTC)(no subject)
Date: 2012-11-14 05:46 pm (UTC)10kg of pork.
This is INSANE.
(no subject)
Date: 2012-11-14 05:59 pm (UTC)(no subject)
Date: 2012-11-14 08:35 pm (UTC)(no subject)
Date: 2012-11-14 08:40 pm (UTC)