Spaghetti with leftover brined pork chop, fava beans, and mushrooms – 2 June 2011

D found the leftover pork chops from two days ago in the fridge, and decided to make a pasta out of them.

He cut them into about 3/4″ pieces and sauteed them in oil. Along with these, he cooked some favas that he got at the Bowl. D’s Dad P is visiting as of today, and he and I popped the blanched favas out of their skins and D cooked them along with the pork. He also added teensy mushrooms, cut (irrelevantly) in half. As a final touch, he added a bit of orange rind, from a locally grown organic orange I got awhile ago from a colleague. It was an interesting and tasty pasta.

With R also here for dinner, we opened a bottle of Sean Minor “Four Bears” Pinot Noir (2008), which is a terrific deal at $15.99. It’s a great wine, too good to leave leftovers, and too high in alcohol (15%) for two people to split, so R gets lucky.

This entry was posted in Meat as a flavoring, Pasta and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.