AFTERNOON TIDBIT......



Sliced pork tenderloin, marinated overnight in cognac, Worcestershire sauce, ground peppers, chopped garlic, & salt brine.....then,  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....... 


and another toasted sesame pasta dish with leftover pork and

 Madras pickles.......








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