Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

late at night, I treated myself to a sugary Elvis Dessert of spongecake, marinated in booze, floating on waves of whipped cream.....and a Cheshire Cat pot of 'not sweet' tumeric and gunpowder tea....

Sliced pork tenderloin, marinated overnight in cognac, Worcestershire sauce, ground peppers, chopped garlic, & salt brine..... fat-rendered and cooked over a hot flame in an iron-skillet, brushed with avocado oil..... served over a flat, oil-cured tomato, flamed in the cognac, then left to soak up the pan leavings.......sprinkled with chopped, dried cilantro leaves and crowned with non-pareille green capers, pickled in vinegar. TRIAL #2: with a prune and a condiment mix  of 17 Turkish spices, ground in a pepper mill & Golden Whisk Kitchen's Garlic 'N' Spice in a jar.. and pan-scrapings........ FINISHED... pièce de résistance: Destined for a 6-course 'small plates' French supper....to consume, while watching, and critiquing, Masterchef, this evening..... Make that "4"....   The ' Final  'leftover' ......with toasted sesame whole wheat pasta and South Indian Madras pickles........

 

then, piled atop a wooden bowlful of long-grain basmanti rice, cooked  in coconut milk, with tumeric powder, chopped green onions, sun-dried tomatos and dried cilantro & parsley leaves......with mango chutney and Nepalese sea salt, crispy onions, white sesame seeds, pearl barley and apple jelly.   Later, I warmed up the peppery Kung Pao...after dabbling it with blackberry  preserves and fresh, sliced scallion greens, a few drops of 'Bee Sting' Prik Ki Nu & a generous squeeze of fresh lime juice....and served it from a more colorful bowl, wherein it appeared more vibrant.....         For the bold....how about a spoonful of sweet burn to trickle and dribble, just before serving!