Well, It looks like I am unretiring, and heading back into the kitchen. I have an audition soon, and I have two dishs to cook
The first one I am going to do is a Honied Jack Daniels Pork tenderloin with yams and haricot verte. Easy peasey
I want to do a Pan Seared Chilean Sea Bass (Please don't convict me, I don't want to use salmon {boring!} I need a fatty fish) with Caramel-Preserved Black Bean Sauce. I can serve it with baby bok choy seasoned with soy and sesame oil.
But I can 't come up with an interesting starch!
Anyone care to contribute?