Thursday, August 29, 2013
Recipe: Chile-Cumin Spice Paste on Pork and Grilled Green Beans and Peaches
Unlike the Three-Pepper Pork Tenderloin with Peach and Cucumber Salad recipe that we made last week, the Chile-Cumin Spice Paste (Food And Wine Magazine, Dec 2011 issue, p. 146) that we used on pork and the Grilled Green Beans and Peaches recipe (Bon Appetit Magazine, Jun 2013, p.38) were just ok. I wouldn't make them again.
I take that back.
I'd make use the chile-cumin spice paste again but bump up the spice level by 100% (I'm a "spice girl" - ha ha) by using more chipotles in adobo, but I won't be keeping the green beans & peaches recipe. It was just blah. Really blah. I think the peach and cucumber salad we made last week was tons better. Perhaps we didn't carmelize the peaches enough, but the flavors themselves were just, well, eh.