Supper, Saturday January 12, 2019: mole pork
(braised pork, carmelized onions, mole sauce); cornbread; quinoa and corn;
avocado and cilantro.
We really like the off the shelf mole sauce that comes in the little jars. I like the little jars for juice glasses. It's wonderfully kitch, and reminiscent of the jelly jars of my youth that my mother bought. It is just great on chicken or pork. We have even used it on shrimp. Take a light touch in that case. Thin it out a bit. A lot of sauce on the shrimp overwhelms the shrimp.
BTW, none of this was difficult. The cornbread was left over from beans and cornbread night. The pork was also leftover. The beauty of sauces is in the transformation of the mundane.
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