After a sad day of sorts yesterday, I decided to abuse my body to the fullest extent today with a really sweaty training ride out towards Harpers Ferry. The weather was a little foggy on the start, but it cleared up - mucho humidity.
Finished up after 62 miles. Showered and took a LONG nap - woke up at around 9pm and headed out to the grocery store to get a few provisions for a new culinary exploit for the evening (pictured below).
I decided to do something a little unorthodox - a fusion of spanish, southern american and asian all mashed up. So without pretense, I present:
Grilled Chorizo on Bed of Smoked Bacon Collard Greens and Fried Lotus Root
For Chorizo:
2-6 links fresh Chorizo sausage, fork poked to grill.
Grill for 10 minutes on medium-high heat
For Collard Greens:
4 strips smoked pepper bacon, loosely chopped
1/2 red onion, chopped
3 cloves garlic, sliced
medium bunch of collard greens, loosely chopped
1/2 cup chopped cilantro
Ground pepper to taste
In a medium sautee pan over high heat, brown bacon for 1 minute, then add onion and garlic, sautee until golden brown, add collard greens, cilantro & ground pepper. Cook for 10 minutes, allowing collard greens to reduce and absorb the juices of the bacon, garlic and onion.
For Fried Lotus Root:
1 Lotus Root, sliced in 1/8th inch slices
In fryer with safflower oil at 400 degrees, drop slices of lotus root in. For about 5 minutes, allow lotus root to become golden brown. Remove and allow to drain on paper towels.
To plate:
Serve grilled chorizo over bed of collard greens and fried lotus root.
Finished up after 62 miles. Showered and took a LONG nap - woke up at around 9pm and headed out to the grocery store to get a few provisions for a new culinary exploit for the evening (pictured below).
I decided to do something a little unorthodox - a fusion of spanish, southern american and asian all mashed up. So without pretense, I present:
Grilled Chorizo on Bed of Smoked Bacon Collard Greens and Fried Lotus Root
For Chorizo:
2-6 links fresh Chorizo sausage, fork poked to grill.
Grill for 10 minutes on medium-high heat
For Collard Greens:
4 strips smoked pepper bacon, loosely chopped
1/2 red onion, chopped
3 cloves garlic, sliced
medium bunch of collard greens, loosely chopped
1/2 cup chopped cilantro
Ground pepper to taste
In a medium sautee pan over high heat, brown bacon for 1 minute, then add onion and garlic, sautee until golden brown, add collard greens, cilantro & ground pepper. Cook for 10 minutes, allowing collard greens to reduce and absorb the juices of the bacon, garlic and onion.
For Fried Lotus Root:
1 Lotus Root, sliced in 1/8th inch slices
In fryer with safflower oil at 400 degrees, drop slices of lotus root in. For about 5 minutes, allow lotus root to become golden brown. Remove and allow to drain on paper towels.
To plate:
Serve grilled chorizo over bed of collard greens and fried lotus root.
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