Twice-fried Chinese green beans

 

 

What do you do when you have a great recipe and a pretty mediocre picture of it? Do you wait till the next time you cook it and then make sure it is for lunch and not dinner, thus ensuring good light, and that you have your camera handy?

 

Well, if you have thousands of followers, a cookbook out and a nomination for best photography you might not even have to think about it.

 

If you are me, however, you consider the pros and cons.

Glazed chorizo with tomato-cilantro sauce on rice...and farmer's markets

First of all the sausage I used in this recipe was not really chorizo; it was tasty, local sausage*. The reason I called it chorizo in the title was to convey the Latin American feel of the recipe: fresh zesty cilantro, sausage and rice. Second, I used basmati rice. Not really Latin, I know, but I find the aroma of basmati rice irresistible and can never get enough of it. So I threw together and mixed ingredients from all over the world and probably offended several food purists out there. Or, if I were a famous chef, I could call it fusion cooking. It doesn't really matter what you call it, if it works, and from the empty plates at the end of our meal I think it did.