Hold the tomato too as long as you are at it, because I didn’t have any of those items on hand tonight in spite of planning on making chicken burgers. Undaunted, I forged ahead with the grilling plans, Big Butz Chicken Dust in hand (well, on the chicken breasts, not really in my hand), Zucchini Bites on the grill (Pigdog would say zucchini bites regardless of where it is located), and a couple of spare burgers for Auntie’s lunch tomorrow. And a run-on sentence to begin this post…
So what does one put on a Chicken-Dusted chicken breast when one is out of traditional burger toppings? It turns out that cabbage slaw (in the fine tradition of pulled pork sandwiches) works quite well. Especially when you have upscale Dave’s Killer buns to pile it all on.
As I told the kids, this ain’t no Burger King, and you can’t have it your way. Unless you’re the cook, and tonight, this was just fine. Especially after working all day (all week, for that matter) and having to rebuild the site late at night following an unfortunate issue with a WordPress plugin and a restore from a previous backup.
Hope I didn’t lose any of my three loyal readers out there…
Last night I attended a banquet at one of the local upscale eateries and had something they called Apricot Pork. According to the menu, the apricot glaze was made with apricot, soy sauce, and ginger. The glaze was very good, but I was a bit disappointed with the meal due to the pork (tenderloin, it appeared, but possibly a loin cut) being slightly overcooked (as in a bit chewy and dry, but not so bad it was shoe leather in disguise).
As I sat there discussing it with one of my dinner companions, it occurred to me that with a little work I should be able to replicate the sauce, and I already know how to properly cook pork tenderloins. Here’s proof.
I recreated the sauce using about 3/4 of a small jar of high-quality apricot preserves that SWMBO had left unattended in the refrigerator, minced fresh ginger from a chunk about the size of my thumb, and a couple of tablespoons each of soy sauce and red wine. Everything went in a sauce pan and simmered for about 15 minutes while the pork and sweet potato grill fries were cooking away on the BS Keg. The results were nothing short of spectacular.
The sauce was fruity, sweet, salty, and spicy in pretty much that order as it hit the taste buds. The tenderloins were sliced thick on a bias and were properly tender and juicy. So much so that what little leftovers there were are already being fought over for lunch tomorrow.
This was a do-again meal. And yes, cooks privilege will prevail; those leftovers will be in my lunch tomorrow.