Cooking Class

Last night was “men’s night in” at our house for the guys from “Haggerty’s Home for Wayward Boys”. It was a cooking demonstration for making a manly, low-carb meal. Ed and I gathered ingredients from from Assi Chinese market, Produce Junction, and Giant. Steve is a pescatarian (a vegetarian who eats eggs and fish) so I made two slightly different dishes, one with flounder, one with pork chops. The men were very impressed. After the meal there was some speculation about kidnapping me and shackling me in the kitchen of their commune, once they strike it big, so I could prepare all of their meals. Here goes:

Ingredients:

  • 1 pound of radishes sliced and slices cut in half
  • 1 pound of baby sweet red, yellow & orange peppers diced
  • 1 fennel diced, including fronds
  • 8 ounces Shitake mushrooms cut into bite sized pieces
  • 4 Hass avocados, peeled and cut into bite sized pieces
  • 2 small, yellow mangoes, peeled & diced
  • bunch of fresh cilantro, chopped
  • ~ 1″ ginger root peeled and grated
  • Variations: Either about 9 or 10 pork chops or 12 to 14 flounder fillets, or some balance between to satisfy a mixed audience.
  • bacon drippings or olive oil

Directions:

enamelwareCut up the radishes and fennel and mix them in one bowl. Cut up the peppers and put them in another bowl. Do the same for the mushrooms. Cut & peel the avocados & chunk. Peel & dice the mangoes. Mix them in a small bowl with the avocados. Get all your skillets out and start them heating on high heat if you are making pork chops, medium heat if you are making flounder. Put about a tablespoon of reserved bacon drippings or lard into each skillet (preferably cast iron with sides) in which you are cooking pork chops and a generous amount of olive oil in each skillet in which you are preparing flounder. Throw the pork chops into the hot fat and keep rearranging until at least one side of every chop is browned. Throw radishes and fennel, then fennel into the fish pan(s), then the Shitakes, then the flounder. Add the radishes, fennel, shitakes to the pork chops. Grate the ginger over everything. Add the cilantro. Keep stirring and flipping. Cover skillets. Reduce heat to medium. Add avocados & mangoes as radishes soften. The flounder will get done quickly. Be vigilant. Do not overcook the pork. If the radishes are soft and the fennel is just slightly crunchy, and there is juice in the pan, it’s perfect.

This is enough to feed six manly men. I served it on proper, manly enamelware from Amish country, with matching enamelware tumblers. Of course, we spoke of manly things, like cooking and how to count carbs, and realistic ways to deal with heroin addicts.

We had a great time.