richard-in-cincy
Well-known member
and of course now I'm tweaking! LOL I minced some fresh ginger to add to the garlic, and other ingredients before I wrapped up in banana leaves. Oh my! Also used the Pecan liquid smoke today. Very nice.
And, I made Pat's coconut rice instead of the plain rice. Ohmigawd is that stuff good! Thanks to both of you for getting that one posted. WOW!!!!!!!!!!!!!!!!
And I'll have you both know (is Pat still around here???) a new milestone was reached today in my kitchen. Pat's coconut rice recipe was so perfect, that for the first time since I was working on a 4-H cooking project for the state fair in 1976--I FOLLOWED A RECIPE EXACTLY WITH NO SUBSITUTIONS, TWEAKS, OR DEVIATIONS!!!!
However, it WAS a struggle because by the end I was ready to start tweaking, but I was so close, I resisted. My solution was to put my tweaks on the table as garnishes. LOL
So, the lime zest I wanted to add with the cilantro mixture was put in a little bowl and set on the table along with a small bowl of TJ's Thai Chili Lime peanuts with kaffir lime leaf. Also shredded a nice newly unfurled kaffir lime leaf with the zest. So we put a spoonful of the thai chili lime peanuts on the rice and sprinkled the lime zest/kaffir lime leaf over the top. Unbelievable.
I invented a new chili sauce to go with the pork, no recipe but I threw the following into a pot:
fresh ripe pineapple, custard bananas, mango, papaya, and guava juice,
Red bell peppers, habaneros, serranos, jalapenos, and anaheims,
Vidalia onion, 2 heads of garlic, minced ginger, fish sauce, black pepper, ground allspice and star anise, sea salt, honey, and Normandy French Cider vinegar.
I cooked until tender, then added another chopped up red bell pepper and pureed. Left to cool. When room temp, added 1 big handful each of Italian parsley and cilantro. Pureed again.
Put in bowls for guests to annoint their pig with.
The initial taste is a glorious tropical fruit bloom, then the habaneros go "knock knock, HI!, but in a very "friendly" way. This sauce with the coconut rice and the kalua pig (I did 3 big shoulder roasts--had nearly 30 pounds of pork in the roasting pan) was a total slam dunk. I haven't heard raves like this in years!
Thanks again for sharing the wonderful recipes.
I've got all the ingredients for the Laarb and enough coconut rice leftover, so it's up next!!!
And, I made Pat's coconut rice instead of the plain rice. Ohmigawd is that stuff good! Thanks to both of you for getting that one posted. WOW!!!!!!!!!!!!!!!!
And I'll have you both know (is Pat still around here???) a new milestone was reached today in my kitchen. Pat's coconut rice recipe was so perfect, that for the first time since I was working on a 4-H cooking project for the state fair in 1976--I FOLLOWED A RECIPE EXACTLY WITH NO SUBSITUTIONS, TWEAKS, OR DEVIATIONS!!!!
However, it WAS a struggle because by the end I was ready to start tweaking, but I was so close, I resisted. My solution was to put my tweaks on the table as garnishes. LOL
So, the lime zest I wanted to add with the cilantro mixture was put in a little bowl and set on the table along with a small bowl of TJ's Thai Chili Lime peanuts with kaffir lime leaf. Also shredded a nice newly unfurled kaffir lime leaf with the zest. So we put a spoonful of the thai chili lime peanuts on the rice and sprinkled the lime zest/kaffir lime leaf over the top. Unbelievable.
I invented a new chili sauce to go with the pork, no recipe but I threw the following into a pot:
fresh ripe pineapple, custard bananas, mango, papaya, and guava juice,
Red bell peppers, habaneros, serranos, jalapenos, and anaheims,
Vidalia onion, 2 heads of garlic, minced ginger, fish sauce, black pepper, ground allspice and star anise, sea salt, honey, and Normandy French Cider vinegar.
I cooked until tender, then added another chopped up red bell pepper and pureed. Left to cool. When room temp, added 1 big handful each of Italian parsley and cilantro. Pureed again.
Put in bowls for guests to annoint their pig with.
The initial taste is a glorious tropical fruit bloom, then the habaneros go "knock knock, HI!, but in a very "friendly" way. This sauce with the coconut rice and the kalua pig (I did 3 big shoulder roasts--had nearly 30 pounds of pork in the roasting pan) was a total slam dunk. I haven't heard raves like this in years!
Thanks again for sharing the wonderful recipes.
I've got all the ingredients for the Laarb and enough coconut rice leftover, so it's up next!!!