Recipe on Culinate
A few years ago, I submitted a recipe to a cookbook of recipes by musicians called I Like Food, Food Tastes Good. The recipe I submitted just showed up on culinate. Other than the unauthorized use of salsa roja in the picture and the fact that they shredded the pork for tacos instead of serving it as tenderloin medallions, I'm tickled.
posted by natemusic at 7:44 AM
6 Comments:
I tried your recipe for dinner this evening and it was BOMB. Good work!!!
nummy. i have volunteer cilantro growing like shrubs in my garden this spring. too lazy to do anything with it, except to make guac, but this might be worth the effort.
saw your show at merriweather--wish that it coulda been just you, andrew bird, and all those strings!
due to my cilantro-queso fresco fetish, i found your recipe scrumptious. thx for sharing!
Re the poblanos: roasted and skinned, then chopped, or just chopped?
just to make it easier, I chop a raw poblanos but saute high heat.
for anne with extra cilantro, puree it in oil with a little salt and garlic. PUt it in a squirt bottle. It's beautiful and tastes good on everything
Hi Nate,
Just so you know, this recipe you found was actually part of a review of the book done by Ashley Brodie (http://tinyurl.com/NateRecipe) for Culinate.
My recollection is that we received a query from your the publisher (Hyperion) to consider reviewing the book (partially because, like you, we were based here in Portland). Ashley offered to take a look at it and liked it. At which time she requested from Hyperion to share a couple recipes as part of the review. I am not sure about the photo because it is credited to Culinate — that may be a mistake when the review was posted.
If you think it was actually a photo from the book, please let me know and I will have the food editor correct the image credits accordingly. I will also search our bookshelves at the office for the book to see if I can find the answer to it myself.
Sorry if this caused any confusion.
Best,
Mark A. Douglas, co-founder Culinate.com
P.S. if you have any questions, please feel free to contact me at mark[at]culinate[dot]com.
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