Maiale in Agrodolce
Having no experience in Institutional Cooking, I recieve a weekly menu of dishes that I would not eat AND Definantly would not cook! When I saw Sweet and Sour Pork on the menu and looked at a soulless recipe that involved sugar and corn starch I had to put my foot down. So I did what any passionate cook would do. I broke the rules and prepared an Italian Sweet and Sour!
On Friday, we grilled brined pork in a glaze made of Balsamic Vinegar, Honey and Butter!
On Friday, we grilled brined pork in a glaze made of Balsamic Vinegar, Honey and Butter!
This was accompanied with a Penne Pasta with a Sausage Ragù. The Ragù was made with locally grown Tomatoes slowly cooked in a stock pot for 12 hours!
At the Mission we appreciate our donations and work very hard to serve great meals.
No comments:
Post a Comment