Greasy Sae’s Dinner [Hunger Games]

I’ve yet to cook from my Hunger Games Cookbook, so here we go xD

Hungry Games, yum

While this cookbook has an extensive variety of ingredients that we would find a little off the beaten path (from pigeons to rats, possum to alligator), these are some really good recipes. I will not be sharing the recipes, I fully encourage any adventurous cook to pick up this book, even if you are not a fan of the Series.

Today we are trying out Greasy Sae’s Winter Specialty (pg. 45). This recipe is pork shoulder, onions and an interesting variety of flavour combinations, such as cinnamon sticks and bay leaves. It is a very straight forward recipe that I was able to put together while taking care of my 6 month old. It all goes into a stockpot and you ignore it for the next 2-2.5 hours (the only thing I could not do was add pepper with the grinder because I was holding the baby the whole time!).

Anything put into a stockpot for hours is almost certain to be good. Although, I also had my concerns over some of the ingredients (the cinnamon sticks and apple cider vinegar), but the dish was a masterpiece of flavour. The caramelized onions with a bit of sugar and soy sauce gave the meat a slightly sweet taste (akin to teriyaki) that even my 10yr old licked off his plate. The cinnamon gave the dish a more “wild” taste, befitting of the cookbook, which paired very well with the slightly sweet pork and gave the dish a very Old World taste. (Note: I did remove the cinnamon sticks from the pot after an hour and a half).

The side dish I made was Raging Wild Mushroom Ragout (pg 49). This is a simple creamed mushroom and leek dish. If you cannot find any appropriately exotic mushrooms, you can easily substitute a variety of whatever you can find at the local market). The leek and fungus is cooked in butter and then simmered in cream with lime. This was smooth and vibrant. NOTE: if your spouse hates onions like mine does, try leeks. They are very much like ginormous green onions, and much less offensive to persons sensitive to onions

The verdict:both dishes were Grade A for Awesome. Its not often to find new things that my whole family licks off the plate.



I cry Foul!

Vegetables are the staple food group.  Of which, is supposed to be the largest part of your  diet.  Vegetables are the symbol of health, nutrition and good choices.  Many people that are able and willing (myself included) slave for untold hours, every year, in some type of kitchen garden, just to have the satisfaction of having “created” your own food source that is the very epitome of goodness.  I am farmer, check my cholesterol!!!

Yet in the medical field, there is the term “vegetative state”, the polar opposite of vibrant health.  The word originates at least back to the days of the Roman Empire – vegetabilus.  Where English took our version of the world directly from the French version.  By all accounts, the word in those days, basically meant the “lowest form of life” (in other words, it doesn’t really react to outside stimuli (which it does, just not quickly)).

Ok, fine.  But, this is the 21st century.  I demand a more appropriate synonym, such as rockatative state.  Vegetable Rights!!

Tonight: Cheese Enchiladas with green sauce. Chili Beans, and mixed salad (vegetables!!)

Something yummy this way comes

I am no chef.

But I can cook, and so can you.

I am a 30-something daddy with an interesting culinary story.  I grew up in no-where town USA, with your standard country cooking with a dash of southwest influence.  Having run around with numerous Asians in my younger years, I acquired a taste for more exotic cultures and their yummy fare.  As Japan was the big Asian pop-culture icon in those days, I chose a Japanese internet name: Kome – uncooked white rice.  Uncooked White Rice is unrefined, nebulous in its origins – it could be from Asia, the Mediterranean, or the New World (much like my cooking).  Uncooked Rice waits on the shelf, patiently watching over the kitchen, until it is time to perform.  It is an unassuming kitchen necessity, but with great potential.  Just like any cook.