March 10, 2015  A PPI Dinner,  Stir fried pork, string beans and eggplant and Bananas Foster

Some nights I do not plan a dinner menu in advance and those are often the most interesting dinners.  

I had thawed out two pork chops today, but when Suzette arrived she said, “We need to use up the PPI eggplant from Sunday, so she devised a stir fried dish utilizing the PPI eggplant, ½ of an onion, some string beans, a quarter sized piece of ginger, two cloves of garlic sliced in thin rounds and one pork chop diced.  Suzette made the sauce from the Mastering the Art of Chines Cooking by Fei that is used with the recipe for garlic eggplant.  We threw in the ginger and garlic first and then all the other ingredients into the wok at the same time.  After everything was softened and cooked, Suzette added the oyster sauce mixture and we served the simple dish over PPI rice that we heated up and drank tea with the meal.

After this light dinner, we wanted something special for dessert and again Suzette came up with a brilliant PPI suggestion.  We had an old brown/black banana and Suzette suggested making Bananas Foster.  She made it by slicing the banana in half and then sautéing the two halves in butter and brown sugar.  Then she added some rum and lit the mixture with a match and it burst into flames and burned for a couple of minutes.  Suzette put two scoops of vanilla ice cream into each of two bowls and we spooned the Bananas Foster over the ice cream and ate a delicious dessert.

Bon Appétit