Saturday, August 07, 2010

Pork and Sweet Corn


Saturday 17 July

Findlay Market farmers had piles of fresh green and golden corn out today, so we bought three ears and just boiled it up as a first course. It only needed butter, salt, and corn-holders.

For the second course, we had some leftover slices of Saturday's pork tenderloin, which we served cool, with a sauce of adobo-lime mayonnaise: New Mexican to go with the Spanish flavors of the pork. How do you make this sauce, you ask? Just a dribble of adobo sauce from a can of chipotles (we keep a jar of these in the fridge), mixed into store-bought mayonnaise at the last minute, and loosened with a squeeze of fresh lime juice.

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