Thursday, July 10, 2008
Our Tropical Feast
We had a very yummy dinner last night. Some (but not all) of it was local, but I have to admit I imported for this meal and it was delicious.
We had pork tenderloin, rubbed with cinnamon, cumin, chili powder and pepper, seared in a hot skillet, then rubbed with brown sugar and baked until done. I served it on top of a salad of Napa cabbage mixed with baby spinach and tossed with red bell peppers. I made a dressing in the blender for the salad of one zested and three juiced limes, dijon, curry powder and a mango. That's sliced carambola (starfruit) and orange for garnish. Dessert was so simple - I cut up and blended a pineapple, threw in the juice of one lemon and a handful of brown sugar. I put it in the ice cream maker to freeze while I cooked everything else. While setting the table, Christy was inspired by our tropical theme and added mint stems and sliced lemons to the water and mint stems to the sorbet.
The grocery store provided the pork, sugar, and spices, Napa cabbage and spinach, carambola and mango and pineapple. The lemons, limes, orange, and bell peppers were locally grown and the mint was from my own patio garden. The water was local, from our tap with a good filtering system. :D
The kids loved this meal, most of them even ate the salad. I had one complaint about the sorbet from the child who dislikes pineapple, and John dumped the green "stuff" out of his water very dramatically.