Meg Maryatt, the lead singer of 17 Pygmies and a fellow foodie, sent me this amazing Green Bean, Cilantro And Soy-Glazed Almond Salad recipe over a year ago. As happens in my inbox, emails get buried under emails in a total electronic message mess.
Then there is iPhoto, where the completed shots of the salad (which I made 8 months ago) got lost in a sea of digital images.
So, yesterday when I put the magnificent ‘Isabel’ on the stereo, I immediately pulled up the recipe and photos so that I could finally share the salad with you.
I decided to go for the unexpected and pair the Asian flavored salad with grilled pork chops sauced with a rich strawberry-port-balsamic reduction. As meals go, this is a total treat for the taste buds with lots of salty/sweet, crunchy/tender interplays.
2 tablespoons butter
2 medium onions, finely chopped
1 1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 cup strawberry spreadable fruit
1/4 cup port wine
2 tablespoons balsamic vinegar
1/2 teaspoon ground mustard
1 cup grape tomatoes, halved
2 tablespoons minced fresh basil
2 teaspoons lime juice
8 pork rib chops (1 inch thick and 8 ounces each)
1. In a large skillet, heat butter over medium-high heat. Add onions, 3/4 teaspoon salt and 1/4 teaspoon pepper; cook and stir until tender.
2. Stir in spreadable fruit, port, vinegar and mustard. Bring to a boil; cook and stir 3-4 minutes or until slightly thickened.
3. Add tomatoes; cook 2-3 minutes or until softened. Stir in basil and lime juice.
4. Sprinkle chops with remaining salt and pepper. Grill, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°F.
5. Let stand 5 minutes before serving. Serve with sauce.
Recipe from Simple & Delicious Magazine
Green Bean, Cilantro And Soy-Glazed Almond Salad
1/4 cup whole almonds
4 teaspoons soy sauce
1 pound green beans, trimmed
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 large garlic clove, minced
1 teaspoon minced peeled fresh ginger
2 tablespoons thinly sliced green onions
1/3 cup fresh cilantro leaves
1. Place almonds in small nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes.
2. Increase heat to medium-high. Add 3 teaspoons soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute. Transfer to plate and cool. Chop almonds. (Almonds can be prepared 6 hours ahead. Cover and store at room temperature.)
3. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans under cold water and drain. (Beans can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
4. Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in large bowl to blend. Add beans and toss to coat. Season to taste with salt and pepper.
5. Sprinkle green onions, cilantro and almonds over salad.
Recipe from Bon Appetit Magazine
‘Isabel’, released by 17 Pygmies last May….as in 2013 (I’m wincing as I type since I should have written this post waaaaay sooner) is part 1 of a trilogy that continues the adventures of Dr. Amelia Isabel, who features in the ‘Celestina’ trilogy.
Cosmic, otherworldly, mesmerizing, ambient, moody, serene, tribal. These are words that come to mind as I listen to ‘Isabel’.
Although the instrumental tunes are wonderful, it is always the tracks featuring Meg’s ethereal vocals that are my favorites.
“Isabel XI” was number 17 on my 2013 Festive Fifty favorite song list.
“Red was the color of the stain upon my hand
It doesn’t really matter where we go
If we walk towards the doorway
Leave without a care”