Jude said:vega said:I have a friend who thinks I can make ANYTHING at the drop of a hat
(his perception, not mine). He has had dinner with us more times than
I can count. He is the 1st one to say his cooking ability is making a
passable ham sandwich.
Just for fun, we agreed that he would go shopping and bring it all
back, I would cook using what ever he purchased (I could use what ever
I had in the house such as seasonings and stock).
Oh boy did we expand our horizons !
If ya wanna hear what I made, let me know. I don't wanna boar (sp)
anyone.
OK., you made me curious. I wann a know!
I didn't use everything he brought back. But he thought he would mess
me up real good with chicken livers, spinach, onion, garlic, bacon,
yogert, flank steak, garlic, carrots, eggs, doughnuts, raisens and
romano cheese.
He challenged me to "make it so". See, he thought I would feel the
need to combine everything together to make one dish. WRONG!
Heheheheh
I marinaded the checken livers in sake (I always have it) and
Fairbanks Sherry, five spice, and some garlic for about 2 hours.
Rapped it in bacon, tossed it in corn starch (optional), and deep
fried it. Rumaki !
Pounded out the flank steak, saute'ed the onion, swetted a lot of
garlic, chopped 1/2 the spinach. I laid down the flank, buttered it on
the "up side". spred on top of it the onion, rasins, garlic, romano,
spinach and julli'ed some carrots. Seasoned with some basil, thyme,
black pepper, and salt. I rolled it up and roasted in the oven at
about 250.
Hard boiled some eggs, used the rest of the spinich, onion, garlic
some teryaki, mirin, and some ginger I had. That was a salid.
Doughnuts were desert.
It was FUN!
