For this week’s episode, I wanted to use turnips. I also wanted to use some more of the pork I was given by Llano Seco Organic Pork. So I did.
First of all, turnips – cute, little, kinda spicy. I roasted them, which kinda mellows their flavor. I paired them with bacon. Win, win. I heart bacon. Big time. Usually when I cook bacon I make the whole package so I can eat all the leftovers freeze the leftovers to use in other meals. Secondly, let’s get back to the meat for a second. Have you tried anything from Llano Seco? They have a few items available on the add-ons list from Abundant Harvest Organics, like sausage (that I used in last week’s episode – guys, this stuff is YUMMY!), bacon, and ham! I’ve tried them all. THEY. ARE. GREAT!! I’ve seen on Facebook that you can find them at the Chico and Fort Mason markets. It would be worth a visit.
With the leftovers from this dish, you could make: Pork Tacos (easy – taco shells, cheese, lettuce, tomato, salsa, yogurt/sour cream, pork… GO!), Salad (peaches or nectarines, lettuce, almonds, pork, raisins, dressing), Pulled Pork Sandwiches, Pulled Pork Pizza, Sandwich (sliced pork, lettuce, Gruyère, dijon, mayo, bread – Tim had this for lunch today and he sent me a text saying how amazing it was – I love hearing that).
Another fun thing in this episode: I used my new hand blender from KitchenAid to grind the almonds. I’m so excited about this blender! I’ve used it a few times now, and am working on a review of it, but I just wanted to mention to you that I’m trying out this wonderful new product. I’ll tell you more about it at another time. I can’t wait!
Cook bacon. Remove with slotted spoon and set on a paper towel lined plate to drain. Crumble when cool.
Whisk butter, salt, and pepper together. Toss with turnips.
Place turnips on baking sheet and roast for 15-20 minutes.
Remove from oven and toss with honey. Bake an additional 15-20 minutes, or until turnips are crispy outside, tender inside. (Keep an eye on them so honey doesn't burn.)
1+ cup toasted bread crumbs (I freeze the ends of the bread loaves no one seems to want to eat, and save them for crumbs)
1 tsp black pepper
1 tsp paprika
1 tsp (or more!) garlic chili sauce (like Sriracha)
1/2 cup vegetable oil for frying (approx 1/2 inch in your pan)
Instructions
Place the grated daikon in a colander nested in a large bowl, and sprinkle with salt to help it shed water. Refrigerate for 30 minutes.
Squeeze the liquid from the daikon, either by handful or all in cheesecloth. Discard the juice, and combine the grated daikon with the garlic, onion, egg, bread crumbs, pepper, paprika, and garlic chili sauce. Mix well.
Form into small round patties by squishing the mixture into balls, squeezing out any extra liquid. Gently flatten the balls to form patties (think of making hamburger patties). The patties should stick together well, and shouldn’t crumble. Add more breadcrumbs or egg if necessary to reach the proper consistency.
Heat oil in a large skillet on medium heat, until a piece of the mix dropped into the pan sizzles. Fry the patties until firm and browned, about 3 minutes per side. Drain on paper towels, and serve with sweet & sour sauce, more garlic chili sauce, soy sauce, hoisin sauce, or our favorite: non-fat Greek yogurt + soy sauce + garlic chili sauce!
Notes
Prep time of 60 minutes is really 30 min active + 30 min waiting.
