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Brussels sprouts and pork tenderloin

bad lighting...

 

The meat was coated in a blend of whole grain flour (6 grain mix), salt and chili powder and fried in ghee. The spouts were blanched in salt water for 5 minutes. I used the cooking water (it had a creepy greenish color), some butter and whole wheat flour to make a sauce, put in some lean bacon bits and some parmesan cheese, covered the sprouts with it and put in the oven for 10 minutes to gratinate.

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Taken on January 1, 2009