Quote

Favorite moments captured in time.

Mixing mint with a little thyme.

Adding a touch of heat and sweet.

Then the meat is ready to eat.

~Suzanne Wagner~

 

 

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I just love the New York Times Cooking section. There are such great recipes and I enjoy trying new things.

I am one of those cooks that start with a recipe and then can’t help but add things.

I embrace the creative process that happens with cooking. And I get great pleasure out of giving friends and family flavors and sensations that are new and different.

I believe that the brain loves new flavors and experiences. That is what makes food so addicting.
I have loved traveling just for the herbs and spices that various cultures use in their dishes. It opens my eyes to creative combinations and possibilities that can be applied.

Yesterday I did the Kakuni (Braised Pork) from the New York Times Cooking Section.
As I am still at my Mom’s, I get to enjoy the foods that I do not normally eat. And in my house, we tend to eat lots of fish, vegi’s and poultry.

But occasionally I will indulge in red meat. Especially when I am with my family.
After all, I was raised on Texas beef.

This dish, Kakuni, is a Japanese and Korean dish and a staple in those cultures. It is something eaten in most homes.

But I just had to add some things. I love hot and sweet.
So, I added honey instead of sugar. Then I added jalapenos, mango chutney, and tabasco. And why cook the meat in a bit of sake … just use the whole bottle! And cook it down allowing the honey to coat the meat as the sauce thickens. And at the end add the chopped jalapenos, and the mango chutney to add some fresh heat and sweet.
The end result was spectacular!
My sister, her husband, and our mom loved it! A bit of jasmine rice with green onions and orange bell pepper, some sweet potatoes, and the last touch for the Kakuni – a soft boiled egg. And you have a great layered and flavored meal.
Email me at psychicdancer@yahoo.com if you want my modified version.

~Suzanne Wagner~

YouTube:
https://youtu.be/1hPxqOgsAkk