The good and the not-so-good in cooking

Dinner on Sunday:

Coriander and ancho rubbed smoked pork tenderloin stuffed with beef, pork and serrano tamale with a raspberry, chipotle and pomegranate beer blanc. Yukon, yam and adobo garlic mashers and young green beans wrapped in prosciutto, rested in a reconstituted fig and balsamic reduction.

Dinner on Monday:

Yes, those are pork rind nachos. For those of us “in the know,” we refer to them as “prachos”. Or, pretty much just plain gross. Culinary endeavor strike #231.

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