The meal I just finished/ my new favorite meal
1 meal sized portion of ground pork
1 can of black eyed peas
about a handful of chopped onion
1 small clove of garlic, diced
whatever else sounds good, today it was diced-roasted-red-peppers-from-a-can, maybe olives tomorrow
seasonings and shit (not really shit, come on people.)
get those onions and garlic going in a pan with some olive oil (oh yeah, you need olive oil, too.1) youll probably burn them2 the first few times if you havent sauteed garlic and onions before, but whatever. timing just takes practice. (I generaly just leave the range on medium for this whole dish.) Season that pork! I used sage and paprika and red pepper flakes. Now get your spatula and move all the onions and garlic and shit (see above) to the sides of the pan, and throw that pork mutha down. let that cook to your desired food poisoning level ( i.e. undercooked = 1; not undercooked = 0. I like mine somewhere in between.) Depending on the density of your "whatever else sounds good," you'll want to throw those in now, or before the pork if it's soemthing a little denser. you're gonna want to start breaking up your hunk of pork into smaller peices with your spatula now. (I like to cook the whole portion in one peice, flipping to get both sides.) rinse the blackeyed peas, and throw 'em in. let this whole thing congeal for a little while. If you seasoned the pork right (read: way too much) then it should rub off into the everything else. When you can smell the spices wafting up from the BE peas then it's probably done. This makes about 2 servings, though I tend to eat both. Serve with dijon mustard and Jimmy John's Day Old bread. Best paired with Busch Light or Natural Light. Avoid PBR with this dish as the drink's fruit undertones dont complement the earthy flavor of this dish at all.
On a different note, I love Wikipedia. I spend every night "researching" on it. I know that it isn't reputable enough for serious research, but its entries on important jazz musicians whom I should know about have helped me understand in retrospect many things said by langostino. "Ohhhh," I say to myself, "that's what he meant by 'Django Reinhardt'. I thought that was some kind of coronary disease." Also, bittorent has helped me steal music (don't feel bad, most of them are dead. Sorry, Sonny Rollins.) from many of these musicians.
1 if you dont own olive oil, then you probably don't have a kitchen.
2 burnt garlic, gross!
1 can of black eyed peas
about a handful of chopped onion
1 small clove of garlic, diced
whatever else sounds good, today it was diced-roasted-red-peppers-from-a-can, maybe olives tomorrow
seasonings and shit (not really shit, come on people.)
get those onions and garlic going in a pan with some olive oil (oh yeah, you need olive oil, too.1) youll probably burn them2 the first few times if you havent sauteed garlic and onions before, but whatever. timing just takes practice. (I generaly just leave the range on medium for this whole dish.) Season that pork! I used sage and paprika and red pepper flakes. Now get your spatula and move all the onions and garlic and shit (see above) to the sides of the pan, and throw that pork mutha down. let that cook to your desired food poisoning level ( i.e. undercooked = 1; not undercooked = 0. I like mine somewhere in between.) Depending on the density of your "whatever else sounds good," you'll want to throw those in now, or before the pork if it's soemthing a little denser. you're gonna want to start breaking up your hunk of pork into smaller peices with your spatula now. (I like to cook the whole portion in one peice, flipping to get both sides.) rinse the blackeyed peas, and throw 'em in. let this whole thing congeal for a little while. If you seasoned the pork right (read: way too much) then it should rub off into the everything else. When you can smell the spices wafting up from the BE peas then it's probably done. This makes about 2 servings, though I tend to eat both. Serve with dijon mustard and Jimmy John's Day Old bread. Best paired with Busch Light or Natural Light. Avoid PBR with this dish as the drink's fruit undertones dont complement the earthy flavor of this dish at all.
On a different note, I love Wikipedia. I spend every night "researching" on it. I know that it isn't reputable enough for serious research, but its entries on important jazz musicians whom I should know about have helped me understand in retrospect many things said by langostino. "Ohhhh," I say to myself, "that's what he meant by 'Django Reinhardt'. I thought that was some kind of coronary disease." Also, bittorent has helped me steal music (don't feel bad, most of them are dead. Sorry, Sonny Rollins.) from many of these musicians.
1 if you dont own olive oil, then you probably don't have a kitchen.
2 burnt garlic, gross!