Dinner tonight

"modom" <[email hidden]> wrote

Quoted message said:

I wanted to stuff some pork chops and grill them, but they were too
thin--when I inserted a boning knife into the sides of them to make a
pocket for the stuffing, I angled it wrong and split the sides of the
pocket. So I sandwiched the pig slices around a stuffing of dried
figs, preserved lemons (Tom Colicchio _Think Like a Chef_ --He calls
it lemon confit) feta, rosemary, black pepper. I tied them together
and dosed them with olive oil. On the grill they went. Medium heat.

Sounds great, I'd like to make something like that. Also, I like thinner
pork chops, and if I want stuffed pork chops, I just use two and put
the stuffing in between. I don't know why, I don't think I've ever grilled
pork chops.

nancy

modom said:

I wanted to stuff some pork chops and grill them, but they were too
thin--when I inserted a boning knife into the sides of them to make a
pocket for the stuffing, I angled it wrong and split the sides of the
pocket. So I sandwiched the pig slices around a stuffing of dried
figs, preserved lemons (Tom Colicchio _Think Like a Chef_ --He calls
it lemon confit) feta, rosemary, black pepper. I tied them together
and dosed them with olive oil. On the grill they went. Medium heat.

Earlier I decanted about three cups or more of some Kool-aid box wine
a student brought to our recent party (unbelievably sweet--your lips
stick together) into a sauce pan and boiled it down with two fresh
jalapeno slices and some balsamic vinegar. I cooked it down to a
syrup and laid the chops (liberated from their twine) on top of a
small puddle of wine sauce on dinner plates.

With a cole slaw, some baked okra, some grilled red onion slices, and
some slices of fresh avocado with lemon it was a good dinner.

Mmmmmmmmmmmmmmmm. As usual, your cooking adventures inspire me! I
know this is a shocking revelation, but I had okra for the first time
a couple of weeks ago. It was at an Afghan restaurant in Davis
(cleverly called 'Kabul'😉, and it was absolutely delicious, as was all
the dishes I had there. (for you Davis-ites, give it a try. The
owner, Mustafa, is a delightful guy if you can get him into
conversation. Just plan on being there for a while if you do so!)

Hey, I have that Colicchio book. I also have a Meyer lemon tree. Do
you think Meyers would work as well, or will I be wasting my time if I
don't use the more puckery (puckerier?) lemons?

TammyM

In honor of New Orleans, we had jambalaya last night. I used a
Zataran's mix and added some shrimp. It really needed some sausage,
too, and maybe some diced tomato. I froze half of it, so I'll jazz it
up a bit more the next time we eat it.

My husband's parents live in Metairie. They evacuated in time, thank
goodness. We still have no idea about the condition of their house.

Tara

(TammyM) said:

modom said:

I wanted to stuff some pork chops and grill them, but they were too
thin--when I inserted a boning knife into the sides of them to make a
pocket for the stuffing, I angled it wrong and split the sides of the
pocket. So I sandwiched the pig slices around a stuffing of dried
figs, preserved lemons (Tom Colicchio _Think Like a Chef_ --He calls
it lemon confit) feta, rosemary, black pepper. I tied them together
and dosed them with olive oil. On the grill they went. Medium heat.

Earlier I decanted about three cups or more of some Kool-aid box wine
a student brought to our recent party (unbelievably sweet--your lips
stick together) into a sauce pan and boiled it down with two fresh
jalapeno slices and some balsamic vinegar. I cooked it down to a
syrup and laid the chops (liberated from their twine) on top of a
small puddle of wine sauce on dinner plates.

With a cole slaw, some baked okra, some grilled red onion slices, and
some slices of fresh avocado with lemon it was a good dinner.

Mmmmmmmmmmmmmmmm. As usual, your cooking adventures inspire me! I
know this is a shocking revelation, but I had okra for the first time
a couple of weeks ago. It was at an Afghan restaurant in Davis
(cleverly called 'Kabul'😉, and it was absolutely delicious, as was all
the dishes I had there. (for you Davis-ites, give it a try. The
owner, Mustafa, is a delightful guy if you can get him into
conversation. Just plan on being there for a while if you do so!)

Hey, I have that Colicchio book. I also have a Meyer lemon tree. Do
you think Meyers would work as well, or will I be wasting my time if I
don't use the more puckery (puckerier?) lemons?

TammyM

I'd be willing to bet they'd do fine. The important part of the
recipe is to slice the lemons very thin.

modom

modom said:

I wanted to stuff some pork chops and grill them, but they were too
thin--when I inserted a boning knife into the sides of them to make a
pocket for the stuffing, I angled it wrong and split the sides of the
pocket. So I sandwiched the pig slices around a stuffing of dried
figs, preserved lemons (Tom Colicchio _Think Like a Chef_ --He calls
it lemon confit) feta, rosemary, black pepper. I tied them together
and dosed them with olive oil. On the grill they went. Medium heat.

Earlier I decanted about three cups or more of some Kool-aid box wine
a student brought to our recent party (unbelievably sweet--your lips
stick together) into a sauce pan and boiled it down with two fresh
jalapeno slices and some balsamic vinegar. I cooked it down to a
syrup and laid the chops (liberated from their twine) on top of a
small puddle of wine sauce on dinner plates.

With a cole slaw, some baked okra, some grilled red onion slices, and
some slices of fresh avocado with lemon it was a good dinner.

modom

Baked okra? Sounds good. Any particular instructions?
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

On Sat, 03 Sep 2005 13:22:05 -0400, The Cook <[email hidden]>

Quoted message said:

modom said:

I wanted to stuff some pork chops and grill them, but they were too
thin--when I inserted a boning knife into the sides of them to make a
pocket for the stuffing, I angled it wrong and split the sides of the
pocket. So I sandwiched the pig slices around a stuffing of dried
figs, preserved lemons (Tom Colicchio _Think Like a Chef_ --He calls
it lemon confit) feta, rosemary, black pepper. I tied them together
and dosed them with olive oil. On the grill they went. Medium heat.

Earlier I decanted about three cups or more of some Kool-aid box wine
a student brought to our recent party (unbelievably sweet--your lips
stick together) into a sauce pan and boiled it down with two fresh
jalapeno slices and some balsamic vinegar. I cooked it down to a
syrup and laid the chops (liberated from their twine) on top of a
small puddle of wine sauce on dinner plates.

With a cole slaw, some baked okra, some grilled red onion slices, and
some slices of fresh avocado with lemon it was a good dinner.

modom

Baked okra? Sounds good. Any particular instructions?

I tossed it with some olive oil and salt and put it in a 375 degree
oven for about half an hour till it began to brown. Sometimes I add
some soy sauce and/or lemon juice. Works on the grill, too.

modom

Only superficial people don't judge by appearances.
-- Oscar Wilde