yes, I did some last week, potatoes that is, with fresh thyme, lemon juice
and honey, they said it was a Greek recipe, I just called it good
----- Original Message -----
From: "Nicole Massey" <[email protected]>
To: <[email protected]>
Sent: Wednesday, September 21, 2011 6:35 PM
Subject: Re: [CnD] my dinner tonight
Yeah, apples and pork works well together.
Recipe Czar has a great recipe for Greek Roasted Potatoes that is pretty
close to what you did and just about as easy for oven roasted potatoes. When
I make them I replace the salt and pepper with Greek seasoning in an equal
measure.
Makes me wish I had some pork chops or pork steaks on hand.
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Carla Jo
Sent: Wednesday, September 21, 2011 6:16 PM
To: cooking in the dark
Subject: [CnD] my dinner tonight
I am trying to use what I have in my freezer and use stuff before it ruins.
So, tonight, here's what I did. I took my all time favorite pan and put
about 1 and 1/2 cups apple juice in it. This is a 4 quart sauté pan. I
turned up on high, brought to a boil, reduced it a bit and let it go,
reducing and concentrating that apple juice, it turned a dark Carmel brown
and smelled like heaven. I had 2 bone in pork chops, thawed, room tem and
just salted and peppered them. I brought that reduced juice back up to
pretty hot as I wanted a good sere on those chops. Laid those bad boys in
there and let them go for about 6 to 7 minutes, turned them over, let them
sere on that side for just about 2 minutes, reduced the heat to really low,
covered it and let it go for about 10 minutes. I want my pork done, but not
dry, and these chops were about an inch thick with some good fat on them.
Before that I had taken my mandolin slicer, sliced up 2 kind of big new
potatoes, some of y'all may call them red potatoes, I laid them on a single
layer on a cookie sheet that was sprayed with Pam, drizzled a bit of olive
oil on them, sprinkled them with some pepper and some smoked salt. This is
a salt I bought somewhere when I was with my friend Mary. It is great to
have on hand. I popped the taters in the oven at around 400, I wanted them
to cook quick and crispy. Add a salad and we are done.
cj
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