Ants on a Tree

Not to be confused with the ubiquitous "ants on a log," ants on a tree is a yummy concoction of noodles and ground pork. I first heard about this dish on NPR when the cookbook author, Matthew Amster-Burton, talked about his new book, Hungry Monkey. Of course I didn't write anything down at the time and it was a few months before I recalled and all I could remember of the recipe was pork, noodles and soy sauce. Of course I also couldn't find the recipe because I insisted on calling it ants on a log. Clearly celery, peanut butter and raisins is not a complete dinner. So, I just made it up as I went along.

As it turns out, my version, while in no way authentic, is pretty good. And (bonus!) little j will eat it all mixed together. Plus this makes for an awesome week-night meal that is quick, simple, and easy to clean up.

So here it is (if you want the "real" version, there are lots of recipes out there):

Totally Inauthentic Ants on a Tree

1 pound ground pork (can substitute ground turkey, if desired)
1 teaspoon fresh minced ginger
1 clove garlic, minced
1 - 2 teaspoons soy sauce, depending on taste
1/4 teaspoon red pepper flakes (optional)
6 - 8 ounces dried whole wheat spaghetti
One bunch scallions, minced (both green and white parts)

Cook spaghetti according to directions. While pasta is cooking, saute pork over medium heat. When pork is nearly done add ginger, garlic, soy sauce and pepper flakes.

Drain pasta and toss with pork mixture. Top with scallions.

Serves 3-4

Wine Update

Remember my post about the $50 bottle of wine I accidentally bought? Well, last night we decided to open up in celebration of my birthday. It was worth the wait!

Catena Alta Cabernet Sauvignon Mendoza 2004 was lush with a long smooth finish. A definite treat. Plus any time I can try a wine that the Wine Advocate and Wine Spectator rate a 93 I will not pass it up.

WS says of the wine, "Gorgeous, streamlined, modern Cabernet, with cocoa powder, loam, fig paste and molten chocolate notes that glide over ripe, well-embedded tannins. Long, dark finish is really alluring." I concur!

Go-To Dressing

We really like Caesar salad, but sometimes I don't want to have to deal with the eggs, grating all the parmesan, etc. My new go-to dressing has similar flavors but takes about two minutes. I like to put all the ingredients in a jar and just shake it up; it makes for easy mixing, good storage, and minimal clean up.

Here are the ingredients, use whatever portions suit your taste:

Anchovy paste*
Fresh-squeezed lemon juice
White wine vinegar
Minced garlic
Extra virgin olive oil
Fresh ground pepper
Shaved parmesan

*You could also used minced anchovy, but I normally have the paste on hand (a pantry staple).