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Dinner at Mark's
Apr. 10th, 2013 10:38 pmSo, tonight for dinner I made a dish of sea scallops and sweet potato simmered in a sauce containing orange juice, fresh coconut water, vanilla paste, Singapore curry powder, chiles, garlic, and fresh tamarind pods, all served over sauteed plantains.
The catch was that the sea scallops had spent six months in the freezer, the sweet potato was salvaged from a moldy specimen found at the bottom of the fridge, the fresh coconut had also been in the fridge so long the shell was beginning to molder, and the clove of garlic that went into the pot was the last viable one in the head of garlic.
Yeah, sometimes you don't want to eat dinner at my place. The sauce smelled really good, but I can only imagine how it would've tasted had the key components been fresh from the market.
The catch was that the sea scallops had spent six months in the freezer, the sweet potato was salvaged from a moldy specimen found at the bottom of the fridge, the fresh coconut had also been in the fridge so long the shell was beginning to molder, and the clove of garlic that went into the pot was the last viable one in the head of garlic.
Yeah, sometimes you don't want to eat dinner at my place. The sauce smelled really good, but I can only imagine how it would've tasted had the key components been fresh from the market.
