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Dinner [Chat]
Thomamelas
Only one man can kill this many Russians. Bring his guitar to me! Registered User regular
Only one man can kill this many Russians. Bring his guitar to me! Registered User regular
So people what do I make for dinner? I could go fancy:
Sauteed Pork Chops
Paired with some roasted sage potatoes and a Salad Nicoise. Or I could go simple and make spaggitti. I need to serve seven or so people. Which do I choose?
Sauteed Pork Chops
# For pork chops:
# 2 center-cut rib or loin chops, each about 10 ounces, 1 1/4 to 1 1/2 inches thick
# 1 tablespoons or more fresh vegetable oil
# 1/4 teaspoon salt
# 1/2 teaspoon or more Julia's Special Spice Blend
# 1/4 cup dry white French vermouth
# 1/2 cup flavorful brown stock
# A spring of fresh savory, or thyme, or a big pinch of dried herbs
# 1 teaspoon chutney
# 1 tablespoon butter, soft
# For spice blend:
# 1 teaspoon ground bay leaves
# 1 teaspoon clove
# 1 teaspoon mace
# 1 teaspoon nutmeg
# 1 teaspoon paprika
# 1 teaspoon thyme
# 1/2 teaspoon allspice
# 1/2 teaspoon cinnamon
# 1/2 teaspoon savory
# 2 teaspoons freshly ground white pepper
#
Cooking Directions
For spice blend:
Mix well in a bowl and store in a screwtop glass jar.
For sauteed pork chops:
Preheat the oven to 180 degrees Fahrenheit.
At least 1/2 hour in advance of cooking, trim rib chops of excess fat and sinew.
To season the chops, rub each side with drops of vegetable oil to coat lightly, sprinkle with salt, and rub in some of the spice blend using about 1/2 teaspoon in all.
Cover the chops and refrigerate until ready to cook.
Set the frying pan over moderately high heat and film the bottom with oil. Meanwhile, rapidly dry the chops on paper towels, and when the pan is very hot lay in the chops.
Saute to brown each lightly on both sides - 3 to 4 minutes per side.
Pour the vermouth and stock into the pan, add the herbs, cover the pan, and adjust heat to maintain a slow simmer.
Cook slowly 4 to 5 minutes, turn, and cook 4 to 5 minutes on the other side. They are done when you cut close to the bone with a little knife and the meat is still faintly pink.
Remove the chops to a side dish while you rapidly boil down the pan juices until syrupy.
Stir in the chutney and simmer a moment, then return the chops to the pan.
Basting with the sauce as you simmer to rewarm the chops, taste and correct seasoning.
Remove the pan from heat, and arrange a chop on each warm dinner plate, leaving the sauce in the pan.
Reheat the sauce to a simmer, remove from heat, and, swirling the pan by its handle, drop in the butter, swirling to incorporate it completely.
Pour over the chops and serve immediately.
# 2 center-cut rib or loin chops, each about 10 ounces, 1 1/4 to 1 1/2 inches thick
# 1 tablespoons or more fresh vegetable oil
# 1/4 teaspoon salt
# 1/2 teaspoon or more Julia's Special Spice Blend
# 1/4 cup dry white French vermouth
# 1/2 cup flavorful brown stock
# A spring of fresh savory, or thyme, or a big pinch of dried herbs
# 1 teaspoon chutney
# 1 tablespoon butter, soft
# For spice blend:
# 1 teaspoon ground bay leaves
# 1 teaspoon clove
# 1 teaspoon mace
# 1 teaspoon nutmeg
# 1 teaspoon paprika
# 1 teaspoon thyme
# 1/2 teaspoon allspice
# 1/2 teaspoon cinnamon
# 1/2 teaspoon savory
# 2 teaspoons freshly ground white pepper
#
Cooking Directions
For spice blend:
Mix well in a bowl and store in a screwtop glass jar.
For sauteed pork chops:
Preheat the oven to 180 degrees Fahrenheit.
At least 1/2 hour in advance of cooking, trim rib chops of excess fat and sinew.
To season the chops, rub each side with drops of vegetable oil to coat lightly, sprinkle with salt, and rub in some of the spice blend using about 1/2 teaspoon in all.
Cover the chops and refrigerate until ready to cook.
Set the frying pan over moderately high heat and film the bottom with oil. Meanwhile, rapidly dry the chops on paper towels, and when the pan is very hot lay in the chops.
Saute to brown each lightly on both sides - 3 to 4 minutes per side.
Pour the vermouth and stock into the pan, add the herbs, cover the pan, and adjust heat to maintain a slow simmer.
Cook slowly 4 to 5 minutes, turn, and cook 4 to 5 minutes on the other side. They are done when you cut close to the bone with a little knife and the meat is still faintly pink.
Remove the chops to a side dish while you rapidly boil down the pan juices until syrupy.
Stir in the chutney and simmer a moment, then return the chops to the pan.
Basting with the sauce as you simmer to rewarm the chops, taste and correct seasoning.
Remove the pan from heat, and arrange a chop on each warm dinner plate, leaving the sauce in the pan.
Reheat the sauce to a simmer, remove from heat, and, swirling the pan by its handle, drop in the butter, swirling to incorporate it completely.
Pour over the chops and serve immediately.
Paired with some roasted sage potatoes and a Salad Nicoise. Or I could go simple and make spaggitti. I need to serve seven or so people. Which do I choose?
Thomamelas on
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FERAL! HEY FERAL! I'M GOING TO BE IN SAN FRAN THE WEEKEND OF THE 27th! I need to know cool freaky places to go to test the boundaries of my heteronormative lifestyle.
Also the name of that one restaurant where you can cliff dive. Thanks!