The other night,
Mr. Hawthorne fried up some pork chops for dinner.
Quite tasty chops I must say.
Mr. Hawthorne sauteed apple slices, cinnamon, sugar, and raisins.
Very nice accompaniment.
We had a bit of pork leftover,
and as you know, I don't do leftovers.
I do moreovers.
When Youngest Hawthorne rolled
into Casa Hawthorne Grill the other afternoon,
he wanted something quick and tasty.
So I'm making Pork Tortilla Moreovers
with Mr. Hawthorne's Salsa Verde
which he made with tomatillos from our garden
and a Salsa Roja I made with tomatoes, jalapenoes,
scallions, and cilantro from the garden.
I sliced the meat off the chops.
My simple ingredients:
large garlic clove
small green pepper
small red onion
about 2 cups pork
Mince the garlic and finely chop the pepper and onion.
I heated up some oil and added in the pork ...
... the garlic, the pepper, and the onion ...
... and add in oregano.
I used about a tablespoon.
Simply heat through.
No cooking necessary.
Next, I fried up a tortilla.
Fry each side until a pretty golden.
Top with pork mixture,
Salsa Verde, Salsa Roja,
and Creme Fraiche or sour cream.
Youngest Hawthorne gave me a thumbs up on this.
4 comments:
The pork industry defends horrendous cruelty to animals -- factory farmers keep breeding pigs locked in two-foot-wide crates where the pigs can’t even turn around for nearly their entire lives. Eight states have passed laws against this type of animal abuse, yet groups like the National Pork Producers Council still support it.
More info at this link: http://www.humanesociety.org/news/press_releases/2010/12/smithfield_pigs_121510.html
Everything's better with bacon. Hey John (or peta spammer), have you seen the horrendous conditions corn was forced to grow in this year? Poor little ears were dying of thirst.
Heh, peta-spam. Buncha fartknockers.
I'm going to go hug my tree.
Post a Comment