Today we're experimenting with herbs. Never imagined someone having a greater issue with food than the gluten intolerant folks, but I've found it. Sulfite allergy. The doctors and the US Government says "nah, no problems brah." but the reality is plenty problems brah. There is not a produce grown on this earth that doesn't contain a speck of sulfite. Just some more, some less. And then we go and mess with it by adding sulfites according to the food and spice producers for our own good.
How good can a bunch of unpronounceable compounds added to our food supply be?
Here is a recipe we've come up with that is kind to the sulfite intolerant in the family.
Pork Burgers with Herbs
3/4 lb pork burger from Tails and Trotters (plain, unseasoned)
1 Tablespoon California Olive Oil
1/2 large roasted poblano (no heat)
small handful fresh oregano
small handful fresh cilantro
sea salt to taste
1 large potato grated
1 large carrot grated
The night before, prepare roasted poblano and refrigerate overnight. In the morning scrape the skin and deseed.
Clean and pick leaves off oregano. Chop cilantro.
Grate potato and store in one container. Grate carrots and store in another container.
Chop 1/2 roasted poblano.
Stir fry pork burger with a 1 tablespoon of olive oil. Add chopped poblano. Add first layer of sea salt. Add grated potato. Cover and steam until potato is al dente. Stir. Add next layer of sea salt. Add grated carrots. Stir. Cook until vegetables are done stirring occasionally.
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