EASY AS 1....2......3..... FROM RELISHING LUNCHEON TO BURYING THE HATCHET...ON STARK WHITE PORCELAIN
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........
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