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

3 comments:

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) ...

DanaMc 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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I love to hear your thoughts!
--Dana

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