Youngest Hawthorne and Junior are home for the weekend
and I get to have fun cooking for him.
I was supposed to do his favorite today,
his last day here -
the sauteed scallops on a bed of spinach risotto
atop a Parmesan crisp
atop a Parmesan crisp
with caramelized onions and pest.
And I forgot.
At least he forgot too.
So when YH came in this afternoon
to announce the severity of his hunger,
I quickly had to pull something out of my ...
freezer and garden.
I'm thinking of a citrus flavored Jasmine rice
with blackened pork filets.
First I started on Jasmine rice.
Whenever I cook Jasmine rice,
I add in extra water.
The directions on the bag call for
1 cup rice and 1 1/2 cups water.
I brought 2 cups salted water to the boil
and added in 1 cup of the rice.
Reduce heat to low, cover,
and cook 15 minutes.
These are the flavors I'm putting into my rice:
fresh ginger root
dark soy sauce
scallions from my window box
And here's my rice:
I uncovered the pan
and stirred the rice a few times during cooking.
After 15 minutes,
all the water was soaked up,
but the rice was fluffy.
I added a little more water
and poured in a cup of FROZEN peas.
As I've said so many times before,
if you use canned peas,
I will come to your house and hurt you.
Just ask Mr. Hawthorne.
You know I love my action shots.
My flavor additions to the rice include:
2 tsps ginger juice
2 tsps minced garlic
1 tsp lemon zest
1 tsp orange zest
some of the ginger pulp, minced
1 TB dark soy sauce
Pour soy mixture into rice
and stir to combine evenly.
Turn off heat and keep rice covered.
Next, I started on the toppings for the rice -
scallions and parsley.
I neatly sliced my home-grown scallions.
Better than store-bought.
Then I had a thought.
Knowing of YH's imminent spiral into starvation,
my thought was to have him chop the parsley
so I could start on the pork filets
This is what my brain looks like.
On to my pork filets.
I have a gallon bag of pork filets in the freezer.
Always buy on sale.
$1.99/pound is good for this area.
I poured a thin layer of peanut oil in my iron skillet
over medium high heat.
Bring to 350 degrees and add seasoned chops.
Freshly ground salt and pepper,
a dusting of cumin,
and Lawry's Seasoning Pepper.
I cooked these inch-plus-thick chops
about 4 minutes on each side.
While the pork filets were searing,
I turned to check out YH's progress on his parsley.
It's almost a paste.
I love that little wisp of steam.
I topped it all with sliced scallions and parsley.
Loved the flavors.
The pork was still ever so slightly pink.
A proper sear on the outside
and sweet, succulent pork on the inside.
Tender, lovely, juicy, little pork morsels.