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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