February 20,
2015 Dinner
Pork Tapa with asparagus
We went to
the art opening at the UNM Art Museum tonight after about an hour of seeing the
new Raymond Jonson exhibit, the Jonathan and Fay Abrams collection, which they
gave to the Museum and the graduate student show, we decided to go home and
cook dinner, because I had bought a pork tenderloin and apples and we love the
Spanish Tapa recipe for roasted Pork Tenderloin with apples and onions in José Andrés’
Tapas: a taste of Spain in America cookbook.
Please refer
to the January 28, 2015 blog for the recipe.
Instead of a
light red, I opened the bottle of Griffone Italian Rosado ($4.99 at Trader Joe’s)
I recently bought and we enjoyed the Italian Rosado’s more red wine oriented
flavor than a usually lighter Grenache driven French or Spanish rosé with the
pork.
We steamed some
of the fresh spring crop of asparagus ($.88/lb. at Sprouts Farm Market) and ate
them with the meal. I watched them
tonight and they were cooked but not too crisp or too soggy. I love the combined fact that the best
asparagus each year are the first ones that arrive in the spring and that they are
the cheapest.
We also heated the last of the PPI mashed potatoes from Valentine's Day and lay the pork tapa on top of a pile of mashed potatoes; what good eating.
We had PPIs
from this meal and did not use all of the pork so it is a PPI also.
Bon Appétit
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