Our dinner this evening was another work of art. This involved pork tenderloin marinated in pineapple juice, garlic and chili pepper. Apricots roasted with honey and orange juice. This was served over chestnut mash consisting of a mix of half potatoes, half roasted chestnuts mashed with butter and a dollop of sour cream. I think this is my new favorite way to prepare potatoes. The chestnuts add a sweet and nutty flavor and keeping them coarsely chopped also add nice texture. The dish was then garnished with a bit of bacon candied with dark brown sugar.
After which, we capped our night off with some mighty attractive and tasty apple and candied bacon martinis that Mark made:
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