A week of meat

After a summer of semi-vegetarianism (which, in my household, means eating mostly veggies at home and meat at restaurants and dinner parties), and after eating a delicious stuffed pork tenderloin prepared by my friend Neville, and after learning that HEB now sells ground lamb in their regular meat section, I have declared this not-yet-autumnal last week of September, the week of meat! Allow me to share some photos.

The original inspiration for the week of meet. Neville's pork tenderloin stuffed with kale and pork sausage, wrapped in prosciutto and braised in a mixture of arak and apple cider, rosemary and fall apples. Phenomenal!

Spiced peas

Warm 2 Tbsp of ghee in a sautee pan and toast 1 Tbsp each of black mustard seeds (rai) and ground fenugrek (methi). Add peas, sautee, then add 2 or 3 Tbsp of heavy cream and 1 Tbsp of tomato jam (or tomato paste and a tsp sugar, if you don't have any jam), which will reduce to a glossy coating on the peas. Salt to taste and hit with a generous dose of garam masala just before serving. I served it with jasmine rice and garnished it with tomato jam and fresh cilantro from the garden. This would be a great side for duck breast or pork tenderloin. If I make it again, I would include sliced almonds for texture.