Tuesday, January 13, 2009

What Do You Do with Apricot Goo?

A while back I was the recipient of some lovely goo.
Apricot goo, to be exact.
So I put the goo...and the other delicious homemade jams in the pantry.

This week I was jonesing for something sweet, so I grabbed a couple of pork tenderloins. I doused one in olive oil, garlic, and herbage. The other I marinated in soy, fresh ginger, a bit of onion powder and more garlic.

Oh, and I tossed some rutabagas on the stove.

A few minutes before the soy tenderloin was finished I smeared it with said goo. Yum.

And, the rutabage was delicious, too.
Mashed with butter and a bit of heavy cream, it tasted like mashed caluiflower.
Luckily, I like cauliflower. ;)

Hey Jules.
Thanks for the goo. Pin It


Jules said...

Goo and Pork - they DO play well together don't they? I'm REALLY glad ya' found a use for it.

My standard go-to for my goo is an American sweet and salty pork dish that goes something like: Wok up some pork cubes with some rubbed sage, some Worcestershire Sauce, white pepper, garlic, and chopped onion with a good slap of butter. Just before it is done, melt in a tablespoon or two of goo, and get it good and bubbling hot. Dump it on steamed rice with Soy Sauce.

Sounds like (cue theme music) ...

Dana @ Cooking At Cafe D said...

Sounds delicious. I'll have to try that.

Now, of course I read "Wok up" as wake up..."rubbed sage" had me picturing someone rubbing the cranium of a tiny Wizard in over sized clothes till he had bed-head. And, "a good slap of butter" was pretty much a slap-yo-Momma scene. (And, the music played right on cue.)

I also plan on using the goo in this epicurious.com recipe- Hoisin Chicken in Lettuce Leaves. I've made it before and it's delicious - but it needs just a bit of citrus. I be the goo would be great!
www.epicurious.com/recipes/food/views/Hoisin-Chicken-in-Lettuce-Leaves-234988>Hoisin Chicken in Lettuce Leaves

Anonymous said...

Goo. Not just for breakfast anymore.

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