My mother is one of the most fabulous cooks if not the greatest cook in the world (no exaggerating…but I guess most of us think our mothers are the best cooks!) and strictly uses organic or the freshest ingredients possible for all meals. She taught classes in gourmet cooking growing up and is pro-flavo’flav and really into the presentation as well (hey, she’s Japanese and they really know what they are doing!). With tumbleweeds blowing over the hot earth, I ate the freshest maguro (tuna) from Japan (she would drive 4 hours each way to pick that up at a special store in Los Angeles), home-made granola and kimchee, cream puffs and global cuisine from the Mediterranean, Russia, Egypt and China. We were hours from civilization and an international airport, but our meals were our passport to some very interesting places…. Recently, she sent me an easy recipe using mameh or beans with pork. With the temperatures dropping and the leaves changing colors, ’Autumn in New York‘ (nice plug for the CD right?) came to mind, a lovely Chardonnay to relax with (Rombauer is a good pick!), and a hearty dose of TLC to make the home feel warm and toasty with this nice bowl of stew.
Ground Pork, 1/2~3/4 lb.
Can of Kidney Beans, 15 oz.
Can of Tomatoes, 15 oz.
White Wine, 1/4 cup
Garlic, 2 teaspoons minced
Basil, as garnish
Olive Oil, 1 Tablespoon
* 1 chicken cube, 1 Tablespoon of Ketchup, 1 Tablespoon Tonkatsu Sauce (Bulldog Sauce), Jalapeno minced, chili powder, salt/pepper to taste…
1. Drink wine and listen to music……repeat as necessary…..:)
2. Heat oil in a pan and cook the garlic and onion
3. When the onion becomes softened and browned, add the pork
4. After the pork is almost cooked through, add the tomatoes, beans, wine, *, and cook another 20 minutes. Adjust the flavor with salt/pepper
5. Garnish with basil and serve with toasted bread to sop up all the yummy contents