Sunday, October 31, 2010
We don't do pork very often and when we do, we usually do it this way because it's so freaking good. And easy.
Here's what we did. Notice how the picture looks a little different? Yeah... that's because we took some stuff out and had to substitute fettuccine for udon noodles - we can't find them anywhere down here! Nevertheless, it was pretty tasty and simple, a theme in our kitchen :)
Bad title, I know.
Anyway, it's shrimpin' season in SC and that means we can get it pretty darn cheap at the farmers market. Couple that with the bounty that fall produces down here and we have had some incredibly fresh meals. Here's our base recipe from the pic above. We deviated a little bit and added a small salad and fresh-baked bread to cool it off.