Please do not take away my Gay Card on reading my confession: I am not an opera
queen buff. I have never seen an opera performed live. And I don’t have much interest in seeing a live performance (obviously, or I would have seen one by now). I’ve seen several Gilbert & Sullivan operettas and I really enjoyed them, but I’m pretty certain they don’t count, especially among opera queens buffs.
|SOLOMILLO AL WHISKEY CON PATATAS Y COLES DE BRUSELAS
(PORK TENDERLOIN IN A WHISKEY GARLIC SAUCE WITH POTATOES AND BRUSSELS SPROUTS)
So, although the title of this post might indicate that the subject matter is opera, it’s not. It’s about food. One similarity for me between cooking and opera is that, although I will not actively participate, I do respect talent. Jerry can carry a tune — just not very far.
One of our favorite dishes since our arrival in Spain has been Solomillo al Whiskey (pronounced “solo mio”), which is pork (usually) tenderloin in a whiskey sauce. Sevilla is known for it and the dish has become one of our standbys in restaurants and tapas bars around town. Jerry (my personal chef) decided he had to learn how to make it. So, he tried it out on me last night. He was a brilliant success. Bravo Maestro.