Ingredients:
- 1/2 cup oyster sauce
- 3 tablespoons fish sauce
- 1/2 tablespoon sugar
- 3 garlic cloves
- 1 shallot
- pepper
Instructions:
- Mince garlic and shallot and then mix in with the rest of the ingredients. Marinate pork in mixture for at least an hour before grilling.
Ingredients:
- 1 1/2 pounds thin-skinned boiling potatoes such as red potatoes
- 1 bunch kale
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons coarse salt
- 1 teaspoon pepper
- Between 1/3 and 2/3 cup bread crumbs
- 1/3 cup grated Parmesan cheese (optional) OR 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage
Instructions:
- Preheat oven to 350° F.
- Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath.
- Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the kale then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn't need to be exact, as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale.
- When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.
- In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9"x12" rectangular casserole or glass or ceramic baking dish.
- Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.
Ingredients:
- 2 sweet potatoes
- 1 yellow onion
- 3 cloves garlic
- Vegetable broth
- Chipotle peppers to taste
- Cilantro for garnish
- Salt
- Pepper
- Olive oil
Instructions
- Lightly sauté onions and garlic in a large pot.
- Throw cubed and peeled sweet potatoes into pot with 1 chipotle pepper and some adobo sauce from the can.
- Pour in broth so it is just covering the potatoes.
- Boil until the potatoes fall apart when poked with a fork.
- Add salt and more adobo sauce to taste.
- Serve with cheesy toast and with cilantro on the side.
