2011.6.15 ez pork etouffee

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it was time to see what was in the fridge to make for dinner
ez etoufee was the thing
we had ing. for pilaf, didn't use my usual sushi rice...as I was out and had regular long grain rice...used about 4 oz broken capellini (super thin) and 1.5 cups rice (not rinsed) 1/2 stick butter and several TBS oil...water with chix base (the good kind & 3.5 cups water)...superb!...and ingred for etouffee...at least ez etouffee...3 earl campbell, 1 slice bacon, 4 or 5 thin center cut pork loin...seasoned with s&p and floured...browned off the bacon/sausage...sauteed one onion and 1/2 red bell pepper(skinned)...2 roma tomatoes skinned, seeded and diced...made a roux (added extra olive oil as needed)...1:1 fat:flour...everything set aside as it browns...then make sauce with roux and 1.5-2 cups chix broth...add all back in with zest of one lemon, (oh, nutmeg, cayenne too) and juice of half lemon...simmer with lid on till tender...and add fresh basil and fresh chopped maters at end...soooooo freaking good!!!! It was good for left overs too for lunch the next day.

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