Wednesday, June 13, 2012

Just add Vindaloo

Just got some pork tenderloin, and am anticipating tonight's dinner:  Bruce's crispy fried potatoes, peas and corn with leeks in a Chardonnay-coriander sauce, and Vindaloo-parmesan coating on the meat.  If you haven't tried Vindaloo curry yet, you're missing a great melange of flavors that includes a hint of sweet cinnamon that adds an exotic element. I haven't yet met a vegetable it doesn't compliment, and it tastes great on chicken, pork, or turkey.  It's also wonderful in chicken salad or egg salad.  I get mine from Penzey's Spices, which is soon to be another blog subject. 

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