I kinda like it when we have leftovers because it requires a bit of creativity!<\/p>\n
Last evening, we had leftover pork chops, the remains of the cous cous, the tail end of a bottle of white wine, and half of an onion. So I threw some olive oil in a pan, added onions to caramelize, but before they were close to being done, the pork (now thinly sliced, went into the pan.<\/p>\n
I seared it to give them a good solid crisp. But!! What this also does is to create the oniony porky bits that are stuck to the bottom of the skillet. <\/p>\n
Those, my friend, you can pull up with white wine! I poured in enough wine, so that when it cooked down a tad I would still have some of this sauce in there.<\/p>\n
And, speaking of sauce … Remember that papaya chili sauce we scored from Jenny on Union Island? I seasoned with a splash of that, S&P, and ground ginger. <\/p>\n
In goes the cous cous, stir it up, and that was a completely righteous dinner!<\/p>\n
Oh, as a side, I just hacked up a plantain, fried it in olive oil, and made what everyone described as "candy". That would be the healthier candy on Earth. <\/p>\n
Sent from my iPhone<\/p>\n","protected":false},"excerpt":{"rendered":"
I kinda like it when we have leftovers because it requires a bit of creativity! Last evening, we had leftover pork chops, the remains of the cous cous, the tail … <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[494],"tags":[],"class_list":["post-2312","post","type-post","status-publish","format-standard","hentry","category-articles"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7Qv5g-Bi","jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":214,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=214","url_meta":{"origin":2312,"position":0},"title":"All Purpose Marinade","author":"Will Clower","date":"June 22, 2015","format":false,"excerpt":"It's men's health month and the BBQ's are in full swing. Try this marinade at one of your summertime outings. Marinating meats prior to grilling is one way to grill in a healthier manner. You\u2019ll Need 3 cups dry white wine 1 teaspoon onion powder \u00bd teaspoon garlic powder \u00bd\u2026","rel":"","context":"In "Recipes"","block_context":{"text":"Recipes","link":"https:\/\/www.mymedwellness.com\/blog\/?cat=380"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":228,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=228","url_meta":{"origin":2312,"position":1},"title":"Mussels in White Wine Cream Sauce","author":"Will Clower","date":"May 14, 2015","format":false,"excerpt":"You can go out for mussels or you can have the mussel feast at your own home. Throw a mussel dinner party! They are so easy to make and create a very elegant meal. 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