Gastrocast #19 is here.

This week I Thank everyone who has voted for the show, discuss the final episode of Hell’s Kitchen, talk about the Ingredient of the Week–zucchini; mention some problems with highly-processed cooking oils and finally finish cooking the Ginger Pork with Cashews on Crispy Rice we began last week.

For those wanting the special, bonus recipe–here is the link to the survey: Click Here to take the survey

Very good Hell’s Kitchen Blog and another one.

Grapeseed Oil article

More about Grapeseed Oil

Flickr Photoset here.

Check out these products–the Braun hand blender is what I use to pulverize ginger, the Kaffir Lime leaves and lemongrass:

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Recipe

Ginger Pork with Cashews on Crispy Rice

(served 8 to 10)

Adapted from “The Elephant Walk Cookbook”

  • 2T Grapeseed Oil
  • 6 Clove Garlic, thinly sliced
  • 6 shallots, thinly sliced
  • 1lb ground pork
  • 1T Tamarind paste disolved in 2T hot water
  • 6T brown sugar
  • 2 large pinches salt
  • 4T finely chopped/shredded ginger
  • 3/4 cup peanuts or cashews
  • Cilantro and red pepper (sweet or hot, your choice) for garnish



Saute the sliced shallots and garlic in the oil until crisp. Drain and set aside.

In the same pan, brown the ground pork, making sure to break it apart.

Add tamarind liquid, brown sugar and salt. Stir to combine. Add reserved ginger and garlic. Stir to combine.

Lower heat and continue to cook until thick. Stir in the nuts.

Remove from heat. Serve on crispy fried rice cakes or thinly sliced, toasted baguette. Garnish with Cilantro and red pepper. Makes a great appetizer with drinks.

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