Frugal Cooking

If you thought this post was about what to do with a bunch of leftover moussaka from your last Greek cooking extravaganza, you’re going to be disappointed. If you make moussaka right, there won’t be any leftovers anyway. If you haven’t made or had moussaka before, you’re in for a real treat.

Soon after this trip to Hawaii, I decided to make kalua pork at home. I read many recipes, many of which involved some process nearly as complicated as the traditional method.

I need to start this post by apologizing in advance to any and all Argentinians who happen by this post AND anyone else who might happen to attempt this recipe. This recipe is definitely not from Argentina and is, arguably, edible at best. There is one magical part of the recipe that hails from Argentina…

One of the things I really love about having a frugal living mentality is that when I get in the mood for something I don’t just run out and buy it, or even run to the store to buy the ingredients. Today was one of those days.

Adobada means marinated in Spanish so could probably refer to a wide variety of meat treatments. When I think of adobada I think of sliced pork marinated in a thick paste of red chile, garlic, oregano and vinegar and then grilled. Apparently, so do a lot of people…

As usual this recipe is based on the ingredients I happened to have on hand. The exact proportions of ingredients aren’t that important. The most important aspects are good quality ingredients and proper cooking technique. This explains why a good chef can turn nearly any combination of ingredients into something absolutely delicious.