I do not normally do this, but I had to share:
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We were introduced to this dish while we lived in Chengdu, Sichuan. Dong quai is a Chinese root that is good for women. Suffice it to say, that what ginseng is supposed to do for men, dong quai is supposed to do for women. If you want to know more, The Soup Queen goes into far more (and personal) detail on the subject than I possibly could. I do not make this dish very often, only when my women are feeling ragged.
I have only recently braved the world of pork roasts. In the past my attempts at pork have been met with dismal failure (think: dry, chewy and stringy). This is my first attempt to make my own pork dry rub. Looking on-line the spices for pork rub are all over the map. I did not want too much sugar. One recipe I found called for two cups of sugar for a two pound roast (that is not a roast, that’s meat candy).
I have spices in my cabinet from all over the world. I mixed Mexican oregano with Indian red chili power and Spanish paprika. Time will tell if this rubs works.
When I’m not acting as food photographer, blog editor, and sous chef, I’m with my mom on the cocktails-and-desserts side of the house on Sunday nights. This was a mildly disastrous cocktail I made to go with the Crawdaddy Chowder dinner. At first I used way too much lime, three or four times as much as it needed. I think I got limes and oz of lime juice confused. In any case, it required rescuing, above and beyond following any actual caipirinha recipe. The final result was delicious, and went a little something like this:
- 2 parts lime juice (I’m revising down)
- 2 parts Cachaça (I used Leblon)
- 2 parts agave syrup
- 2 parts very ripe mango
- 1 part soda water (in context, mainly to cut the lime juice)
- Float of Gran Marnier (because that makes very nearly every cocktail better)
Juice limes. Slice and muddle mangos. Combine over ice, stir. Float the GM. Voila.