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I made katsudon tonight, and it was delicious! It's a fairly simple dish, and comparatively quick to make -- I made it in about an hour, and I had to pick up the pork cutlets too!
I made Vaquero Bean and Chorizo Stew tonight, using vaquero beans from Rancho Gordo, chorizo from the farmer's market, and chiprika instead of the cayenne and paprika.
It's quite tasty and filling, and will go with the cornbread I made from a box mix.
I definitely want buy vaquero beans again. Along with the sangre del toro beans, which are absolutely fabulous and I can't find anywhere.
Also, I'm going to try ayocote morado (a runner bean) and Good Mother Stallard beans the next time I order beans.
It's quite tasty and filling, and will go with the cornbread I made from a box mix.
I definitely want buy vaquero beans again. Along with the sangre del toro beans, which are absolutely fabulous and I can't find anywhere.
Also, I'm going to try ayocote morado (a runner bean) and Good Mother Stallard beans the next time I order beans.
Success! The pie is fantastic, the crust is flaky and light, and I think I need to get a set of pie weights, because pre-baking the crust with white beans to weigh is down only kind of worked.
I followed this recipe -- New Twice Baked Sour Cherry Pie -- though without the brandy, and it is a fantastically tasty thing. The cherries are tart and tasty, as they are the same kind of tart cherries that are made into maraschino, but without the over-sweetness from the preservation, the flavor really comes through.
I used the leaf lard I rendered myself and it worked wonderfully, even though I don't have a food processor and had to cut all the fat -- the lard and the butter -- into the crust by hand. Also, I added a bit more instant tapioca than the recipe calls for, but I really dislike runny pies. This is not a runny pie; it is a fantastic pie!
