The new batch of ramps are in and my first culinary experiment with this mess goes south of the border for some soft taco action. I used some leftover pork tenderloin cut into strips and pan-fried with some pre-sauteed ramps. I served them on a warm corn tortilla with some green habanero hot sauce, sea salt, and mild cheddar cheese:
Sorry about the crappy photo, but I can assure you that this is quite possibly the best use of the potent flavor of the ramson that I have ever personally prepared or even--dare I say---tasted.
I think I have a new signature dish.
5 out of 5 Third Generation Mexican-Americans from Logan County
Labels: Mexican Food, Ramp Week 2009, Ramps, Tacos