Tuesday, May 16, 2017
Budapest Pork ~ A Food Transformation... It just gets better!
Did you know that many chefs/restaurants will find a number of uses for the same food item? If they didn't, they would go out of business; unless they were so upscale they could afford new ingredients and ideas everyday of the week. The savvy restaurant owner/chef knows that in order to stay in business they have to be frugal. The home chef/cook has to do the same to keep em coming back.
If you have left over pasta, transform it. If you have left over sauce, transform it. You probably have noticed that quite a few foodies/food blogs go from one 'recipe' to another. You really can't keep up in the kitchen with that let alone with the expense.
Yesterday, I prepared chicken breasts with sun dried tomatoes and mozzarella cheese, set on angel hair pasta. There was some pasta left over. Today, the same pasta with pork loin medallions in Dijon mustard sauce with added dried plums becomes a brand new dish.
I have made this dish before... the medallions in mustard sauce. The only difference today is using up the left over pasta. And, if you have served this before and would like to improve on it... just add paprika and called it - Hungarian Pork in Sauce with Dried Fruits (tomatoes are that).
Saute on med heat onion in olive oil until transparent, then push aside and add the pork medallions to brown. Sprinkle on some garlic powder, red pepper flakes, paprika and dried herbs. Toss in the left over sun dried tomatoes (from yesterday they did not all get used) and some dried plums. If you need a bit of liquid, add a few tablespoons of beef stock.
Next, add 3 tbs of Dijon mustard and 1/3 cup of heavy cream, cover and simmer for 20 min while you prepare the left over pasta.