Ground deer with sweet potato hashI had half of my deer burger left over from last night, so I threw together a quick breakfast hash with sweet potato cubes, red pepper, jalapeno, and tomato. Very simple, and very very filling. I wasn't hungry again until dinner.
Shark steak with malanga root, broccoli, and preserved egg
I went to Jungle Jim's today and picked up a number of wonderful treats. If you check in throughout this week you'll see all sorts of odd foodstuffs. Believe me, you'll either be impressed or disgusted with my haul. I'm going to keep the recipes simple, as you can see from this dish. Its a simple shark streak grilled with Kerrygold herb garlic butter, served with steamed broccoli. I also threw in two preserved eggs (an Asian treat consisting of an egg that has been soaked in salt and tea) and a small malanga root.
The eggs were not good; the "preservation" process destroys all egg flavor and replaces it with his bland gelatinous taste. I barely finished one, and I've got 3 more left. I may just end up throwing those babies out.
Malanga is a nutrient-dense root vegetable common in Cuba dishes, but the taste is pretty bland. I just baked it like a potato and then crisped it with some oil, salt, and pepper. It was pretty boring, and the skin left a strange after taste. I had to "hot sauce" it after a few bites.
The shark, however, was great. Much like mahi mahi, shark is a very "meaty" fish, and I really appreciate how well it holds up on its own. A little garlic butter, salt, and pepper, and I was set.
You are supposed to eat the preserved eggs (Century Eggs) in congee dummy. You cut it into tiny cubes and drop it into the congee while it's cooking. http://www.food.com/recipe/rice-porridge-congee-with-century-egg-and-pork-or-chicken-395499
ReplyDeleteWell excuuuuuuse me. It looks like I'll be making congee later this week. Keep an eye open for documentation.
ReplyDelete