paragiraffe

I’ve been eating some new recipes, and I haven’t been sharing. Every weekend is a new and exciting glimpse of what it must be like to be a food blogger.

First up is this Thai Pineapple Chicken Curry, which I was initially unsure of but turned out really well. I won’t lie, Shaun made most of this one, but it was really, really easy. It also tasted really authentic. But, since I have only ever had Thai food in a restaurant in the U.S., this must be amended to “really American Thai restaurant authentic.” At first you think the pineapple is going to be a little weird, although you will eat it anyway because pineapple is delicious, but it really worked. One of the things I wanted to point out, and it’s in the comments, but if you buy curry paste in a supermarket it’s the concentrated stuff, and you will probably burn your mouth off if you use 1/4 cup. Try two tablespoons.

Just this past weekend Shaun invited Kelvin over for dinner and made this authentic Mexican dish, again from Rick Bayless. Unfortunately I don’t remember what he calls it right now, but it is poached, pulled pork, toasted almonds, raisins, in a tomato/some sort of spicy pepper sauce. I can’t claim any responsibility for this one as I was reading Men’s Health through most of the prep time. (I am so spoiled.) This may have been my favorite Rick Bayless dish yet—the spice paired with the raisins and almonds was beautiful.

Also, I thought I might let you know that madoline + sweet potato = disaster.

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