….went mmm, mmm, mmm….all the way down.
A Pork Chop fit for a King! (of any castle!)
You may be familiar with Veal Chop Parmesian..? Or a variation thereof. Well, though delicious in my opinion, veal does not appeal to everyone… Not to mention, it can also be quite expensive…especially in comparison to pork. This pork chop dish is a GREAT alternative, and still packs an amazing punch in the flavor department. …and of course…no ifs, no ands…and NO butter! ;D
Let’s roll Cookie 😉
What you’ll need:
BEFORE:
AFTER:
Ask….and you shall receive!
So I was asked by a good friend if I planned to blog mostly about the red meat “beast” dishes I prefer, or if I would be featuring any seafood. What?! Turf with no surf? NEVER!! Here ya go Jenn… 🙂
D & D Crusted Salmon…comin’ right up!
Weapons you’ll need:
Ammunition:
Bring the steakhouse to your house!
Needed: You, 2 pans, olive oil, New York steak (1 per person), fresh asparagus (7 spears for good luck…per person), roquefort cheese (or any bleu will work), 1 shallot, 1 lemon, 2 cloves of garlic, 1 bottle of cooking Madeira or Sherry, sea salt and cracked black pepper.
Oven: Turn to High Broil.
Stovetop: Pan #1: Low Heat. 1 tablespoon of olive oil. Add asparagus and toss around so that all surfaces on the asparagus are oiled. Cover…we’ll return to this momentarily.
Cook at home --> NO ifs, ands or BUTTER 