Sunday, we had Venezuelan pernil arepas and South American slaw for dinner. The question is what do I do with the leftover pork, cabbage salad, and tomato slices for a weekday meal? If I was just by myself, I would go for mixing the meat and tomatoes into a savory rice dish—something that Jan would instantly describe as “too heavy!”
Karl’s Leftovers: Venezuelan Pernil Summer Rolls
(Pulled Pork)
Filed under California Fusion, Main Dishes, Pork, Salads
Jan has gone to three conferences in the last week, a dean’s conference, the Southwestern Anthropological Association conference and a Google conference. As a result, her eating habits have been completely disrupted. Google especially fed her some very strange things, but one of the things she liked was a Vietnamese summer roll with lamb, instead of the usual shrimp or pork.
Karl’s Vietnamese Summer Rolls (Gỏi cuốn)
You can make summer rolls as a vegetarian dish, but I usually make them with shrimp and/or thin slices of Chinese barbecued pork. The idea of using lamb intrigued me. Could I make a summer roll with tender, flavorful slices of lamb like I can picture in my head?
Filed under Lamb, Main Dishes, Salads
karllueck
Miriam
Jabberwocky Stew 