A Joining of Forces

Radicchio with Croutons, Hardboiled Eggs and Anchovy Vinaigrette    

Posing per Kashmera

Roast Boneless Pork Shoulder    

Thai Fried Rice

Roast Boneless Pork Shoulder with a Tomato Fennel Sauce    

Pecan Tart

I really like joint dinners. We had been to ChiSpacca and had lots of left over Pork from their giant Tomahawk pork chop. We knew we would be making Thai Fried Rice with it.

We saw Robert and invited him and Darryl to join us for dinner. He had already committed to making Roast Boneless Pork Shoulder with a Tomato Fennel Sauce. I suggested we join forces, that he should simply bring it to our house and we would have one big feast!

We started with a Radicchio with Croutons, Hardboiled Eggs and Anchovy Vinaigrette. I love this salad: the bitterness of the radicchio the saltiness of the anchovies are offset by the egg and breadcrumbs. The recipe is from the Zuni Cafe Cookbook. You can find the recipe on our blog of: Jan. 31, 2007. Click the date to get the recipe.

Robert and Darryl served the Roast Boneless Pork Shoulder with a Tomato Fennel Sauce. It was delicious and the sauce really set it off.

We then served the Thai Fried Rice. We have made it many times and it is one of our favorites. We use the recipe for: Fried Rice with Crab from Thai Street Food by David Thompson. We simply substituted the Crab with Pork. You can the recipe from our blog of April 4, 2013. Simply click the date to get the recipe.

For dessert: Pecan Tarts from McCall’s Meat and Fish.