Well, there it is, our Bizarre Foods debut behind us. Whew! I was very nervous watching last night (although not as nervous as I was on my way to film it, ack). I thought the food looked delicious (it was) and not overly bizarre, right? In fact, we lucked out hugely being invited for the lovely Heartland gig – how ’bout those burgers topped with big scoops of peanut butter and mayo? Man, give me brains poached in cream and pickled tongue over that any day.
We appeared much quieter than we actually were, although I laughed out loud – and all day – at John matter-of-factly saying he was happy to have eaten testicle. You can just imagine the comments he’s gotten today, at basketball and at the office, funny. All in all, a very cool experience indeed.
Today, I continued with this Mexican food jones I’ve got going. After white chicken chili last night, I grilled pork tenderloin this evening, to eat wrapped in fresh, warm corn tortillas with “pickled” onions, avocado slices, and a crumble of feta (standing in for queso fresco). Sort of a quicker, lighter take on carnitas. And frankly, just as delicious. (Recipe posted in comments, below.)