Price per serving for two: $2.95You will need to buy a package of boneless pork spareribs. A package of cherry tomatoes, and some bourbon or whiskey if you prefer. I like to marinate my pork for at least one hour in a shallow dish with the bottom covered with bourbon along with sea salt, garlic powder and black pepper as well as dried herb seasonings * mint, rosemary and oregano or basil. The side will be baked potato along with sauteed onion and cherry tomatoes in a buttery olive oil and bourbon sear. Using the poured off bourbon from the pork.
In a covered skillet, sear your marinated pork in olive oil and coconut oil, the usual combination (if you have been following my blogs). Then add some honey and fresh grated ginger along with a squeeze of lime. Cook on high for 3 min and then reduce heat to low and simmer for 10 min. After then ten, add in a 1/4 cup of heavy cream. You should also have your chopped onion in butter and olive oil sizzling until the edges are browned, then add your washed cherry tomatoes and keep sizzling on high for 8 min. Bake or microwave two golden yellow potatoes in the meantime.
Well, ring the bell and hand out the beads cause its the best post Mardi gras dish you will ever eat.