Sunday, June 7, 2009
Went ballistic tonight on the Hasty-Bake — ribs and chorizo, smoked, first round; shrimp and bratwurst skewers on second firing — but it's the salad that I'm stoked about. A bunch of mizuna (a Japanese mustard green) that I got from the Three Springs Farms kids at the Cherry Street market. I garnished it with bacon bits (me own) and made a vinaigrette of the fat and some red wine vinegar. Oh, and radishes for color and health.
Only on a Sunday …