Well I finally got my wish, Spring is here, and with it all it's...sniff, sniff, achoo - allergy glory. If I leave a window open or go for a stroll I snee, snee, sne...ACHOO!
Gawd, I can't breathe, I can't see, my nose is running and...
Forget pollen, forget mold spores, forget ragweed. Swine flu has reared it's nasty, curly-tailed-flat-nosed head. With amazing rapidity, the flu has spread around the world. Cases are springing up from Mexico to New Zealand, from Spain to China and from Canada to Brazil. Some blame the easy availability of air travel, but one would think that security would catch on to these porcine ninjas. After all, the cloven hoof should be a clear give-away.
I believe this is a coordinated effort by the appropriately named "Wild Kingdom" to bring down mankind. People, we are on the frontlines of the next campaign of the animal revolution. From Ebola infected monkeys and SARS drenched birds to flu-ridden piggies, the animal uprising is upon us. I always knew the horsemen of the apocalypse would come, I just never thought they'd be named, Bonzo, Daffy and Porky.
But, fear not, there is an answer. Eat the little buggers!!!
Around the world health officials are quick to point out that eating pork is safe, so long as it's properly prepared, (why you would want to eat anything that wasn't properly prepared is another question entirely). So strike a blow for humanity, have a pork chop. Save your kids, eat a ham sandwich. The only thing standing between us and utter annihilation is a well stacked BLT.
Here's a recipe to get you started in the fight. I've been fascinated with lemongrass lately, so here's another meal that tries to exploit it's subtle characteristics. Again, if you don't have access to lemongrass stalks, shred some lemon rind along with 1 tablespoon of lemon juice, add it into the marinade. Enjoy...
adapted from Donna Hay Magazine, Feb/March 2009
2 Pork Tenderloins, approximately 1 1/2 pounds total weight
2 stalks lemongrass, woody outer leaves removed and finely chopped
1 TBSP cooking oil
4 cloves garlic, minced
3 TBSP Soy Sauce
2 TBSP Dark Brown Sugar
Combine the lemongrass, oil, garlic, soy sauce and brown sugar in a medium bowl. Stir well to dissolve the sugar.
Place the tenderloin in a large re-sealable bag and pour in the marinade. Seal the bag and refrigerate 2 hours or up to 12 hours.
Thirty minutes prior to grilling, remove the pork from the refrigerator and allow to come to room temperature. Pre-heat your grill over high heat.
Remove the pork from the marinade and lightly dry with paper towels.
Grill the pork, turning every 3-4 minutes, until medium-well doneness, depending on thickness and grill temperature, approximately 12-15 minutes total cooking time.
Remove from grill and allow to rest 10 minutes. Slice and serve; acceptable garnishes include, mint, cilantro, some diced chile peppers or even a little bit of additional soy sauce.
There you go crablings, pork prepared well. Don't hesitate, we don't have the time to sit around waiting for vaccines, pick up a knife and fork and get into the fight. Remember, you have to do it, you have to cook!
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