The other night I needed to come up with a quick dinner as I had forgotten
to defrost some steaks.

I had a Boston butt pork roast so I cut a few slices about 1/2 " thick and
doused them with some lime pepper mixture I keep around.

I figured I would pan fry then braise them. Quick & easy.

Whole the pan was heating I diced 1/2 a large onion and looked around and
noticed 3 nice tomatillos left over from the other night Hmmmmm. Dice them
up too.

After browning the pork slices I removed them and added the onion &
tomatillos to the hot pan. When soft added the pork slices back not I
needed a liquid for the braising - I was going to use some chicken stock
when I noticed a large jug of apple cider - Why not?

So in went the cider - cover & simmer.

The net result? Tomatillos go very well with apple cider - a nice contrast.

More experimentation to come.

How about you? Any new combinations you discovered by accident?

--
Dimitri

Searing

http://kitchenguide.wordpress.com.

This is cooking. Recipies? Pfew. I'm looking forward to trying the
cider and tomatillos when they come in.

My favorite, sort of accident, was chicken liver, bacon, brussels
sprout. Started out because what was handy, but I've made it many
times since on purpose. Pan fried or baked. Balsamic and/or lemon
and/or soy marinade. Or not. Sometimes with canned waterchestnuts or
other nuts. Rumaki-ish with toothpicks or more like a side.
Mentioned it here before, to disgust, but I still like it.

B