We love Asian flavors around here. Actually, there aren't many things we don't like which makes life much easier. Big Guy did the cooking last night and the truth is, he's much more adventurous than I am. The last thing he said to me this morning was that he couldn't wait to read today's blog post to see what I had to say about it. So here you go, smarty pants.
He started by cooking up a big bowl of Soba - Japanese noodles made from buckwheat that are virtually gluten free (check the packaging to be sure though, OK). Cooked quickly and dressed in a ginger/garlic/soy vinaigrette, they can be served on their own or mixed with an assortment of colorful vegetables for a super salad. They're amazing!
Katsu or "tonkatsu" as it's formally known, is usually made from pork cutlet that's pounded thin, lightly seasoned, dipped in an egg wash then coated in panko crumbs and fried. It's crisp golden brown on the outside and moist and tender inside. In other words, it is truly the bomb like this version we had a couple of year's ago.
Trouble is with Big Guy cooking you never really know what you're going to get and when left to his own devices, he's determined to make his wife into a wild meat eater. Point in fact, the katsu you're looking at below is made from javalina, aka peccary, aka skunk pig - a nasty looking, fanged scarey little creature that inhabits our current desert homeland (photo from http://www.texasbeyondhistory.net).
Big Guy and his hunting partner John go looking for them every February and depending on the year, one or the other will manage to bag one. Now personally I have a problem eating wild meat but Big Guy just laughs at me.
I mean I'm far from a vegetarian and I'll eat any meat that someone makes their living raising... afterall I grew up on a farm; however, the wild stuff ...not so much. I picture Bambi and it doesn't matter what kind of meat it is, I still can't get by the vision of a sweet little thing with huge eyes, long eyelashes and a gentle disposition.
Last night Big Guy gave me the peccary's tenderloin, all cooked up crispy and golden with tender loving care. How could I say NO to that!
Incidentally, javalina is slightly darker in color than pork has a longer grain in the meat and kinda' tastes like veal. Will I eat it again? Maybe ...but only after Big Guy consumes a bushel of green peas, a quart and a half of green beans and a stockpot of garbanzo's.
Soba Noodle Salad:
Combine ingredients below in a screw top jar and shake until well mixed.
1/3 cup olive oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1-1/2 tablespoons sesame oil
1 tablespoon honey
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
1/2 teaspoon salt
1/2 teaspoon Asian chili sauce (sambel olek) optional
4 ounces Soba noodles, cooked per package directions and drained
Toss noodles with dressing and serve either warm or chilled.
A year ago - The Ultimate Patty Melt
Two year's ago - Food Processor French Bread