The rhubarb honey glaze was the perfect sweet, tangy accompaniment for the pork. I marinated the greens & & mushrooms in sweet soy sauce, regular soy sauce & ginger.
Served the Pan de Muerto French Toast w/grilled pineapple & plantains. Served it simply w/maple syrup.
Pan de Muerto/Bread of the Dead - Going to use as french toast in a sugar cane rum + clove batter. Nice compliment to the anise in the bread.
Chix marinating w/serrano, sweet soy sauce, oj, cumino, african bird spice (piri piri spice) & chili sesame oil. Perfect balance between spicy & sweet.