19. FRENCH CUSINE (from the “Spice Teams”)

Sautéed Pork “Shank”

Sauté shank, deglaze pan with Bourbon, add a mixture of FRENCH herbs & spices (Marjoram – Thyme – Rosemary), add broccoli, cauliflower, green onions, vegetable broth (addd your favorite thickener), return shank to pan, let rest for 10 to 15 minutes covered. I IMMEDIATELY recognized this as French just from the aroma, this was served over rice. I was pleasantly surprised. Yes mister (Oui monsieur)! ✅