What do you do?
Rummaging through my cupboard, I found some rice and boxed chicken broth. That's an automatic done-deal right there. Still, it'd be nice to flavor it, so I pull out what remains of the cilantro from last weekend.
While reaching for that pinot grigio (also from last weekend -- and unbelievably, unopened still!), I also notice the leftover alcohol-free sparkling organic pear juice concoction. We killed two bottles of it at the 12-steppers' reunion party last Saturday, but since it was on sale for a buck a bottle, there's still plenty to spare. Bound to be something I can do with it...
Then I remembered the big dinner party that my Editor's ex-wife recently gave -- sure, it was a thousand miles from us, but thanks to Facebook, I got to be privy to some of the chatter that usually ensues when folks are fretting about hostess duties. That was last week, but tonight I remembered the topic of curry coming up.
Fair warning: curry isn't called for in The Republic too often -- well, not by natives, anyway. I'm sure there are more than a handful of restaurants (in that section of town that's been christened "Midtown" in the past decade, even though it's near the Greyhound station & grimiest McDonald's in the region) that toss curry into their nouveau dishes on a regular basis. Hey, what's good for Monica Pope just might be good for out here in the Park.
The only person who's definitely eating this stuff is me. The coast is clear. Commence t'cookin.
a cut onion in the fridge,
that being without a lid on the container.
Cilantro Pork Rice
Cook rice in usual fashion using chicken broth instead of water.
Halfway through cooking, add a fistful of finely chopped fresh cilantro.
Just before all the liquid is absorbed (about 5 minutes before time is up for the rice), toss in diced cooked pork tenderloin. (This one was cooked in soy sauce, so for good measure I added to rice about 2 tablespoons of the juice that the leftovers had been hanging out in...)
Curry Pear Sauce
Melt 4 tablespoons of margarine in small sauce pan.
While it's melting, sprinkle in 1 tsp of curry powder. Whisk or stir in until smooth. Bring to bubble.
Whisk in 1/2 cup of sparkling organic pear juice drink, 1/4 cup at a time. You could probably use non-organic and survive.
(I'd like to try this with plain old pear juice, not the sparkling variety -- it may be even better. Let me know, if you try it.)
Cook over low-to-medium heat until liquid bubbles and thickens just a bit (it won't be like syrup yet...) When first quarter cup has boiled down, add second quarter and cook similarly. The end product should be like really thin syrup.
Dribble the sauce on the pork rice. You can also use it for plain, cooked acorn squash instead of butter and brown sugar.