Petunia the Pig.
She's one tasty treat.
I made Jamie Oliver's Spicy Pork and Chili-Pepper Goulash with one of many shoulder roasts. This recipe was fantastic, but it was truly even better the next day and the day after that. The trick to this recipe is to make the sour cream with parsley and lemon zest. The sour cream helped to cut the heat a bit and lemon brought out the taste of the pork. We made basmati rice with ours, and its nutty flavor added another layer to the dish.
It's been a busy last few weeks, which is obvious based on how little I've been posting. So any make-ahead dinners I can make I'm making. I will make this one again and again, especially when I have tons of hot peppers I need to use.
Jamie Oliver is one of my favorite chefs right now too. Yes, partly because he is HOT! But mostly because I feel like our food values are most compatible. He's really into local, organic, free-range, sustainable, from the wild, including mushrooms and game, foods. And his recipes, while a bit more intuitive than Cook's Illustrated, always turn out for me. Always.
And I feel like I learn something new about them each time I make them. I like that. And I like him. He seems like a cheery mate.
And he makes me feel cheery, even when I'm stressed out and busy.