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I had this cheese dish at the '97 Brunello Tasting in Philly that was wonderful. I've tried to replicate it, but only half successfully. I take equal amount of bleu cheese, marscapone and goat cheese. Mix into a ball, refridge for a few hours, and done. Good on its own, or with crackers, etc. So I had a little left over from this weekend, so I decided to use it.

Stuffed Boneless Pork Chops (grilled)

Chopped 1/2 small onion and 5 baby bella mushrooms.

Sauteed in some evoo until onions were soft.

Cut a pocket in the chops, stuffed with onion/mushroom mixture, and then with the aforementioned cheese spread.

Seasoned exterior of chops with sea salt and freshly ground black pepper, and used a "new grilling" method I read about on (season meat, grill for a few minutes on each side - just long enough to sear the meat, then brush with EVOO and grill for a few mons more. You get that wonderful "steakhouse crust" on the exterior of the meat. Delicious.
I made a large pot of beef stew with a lot of rosemary in it, all with organic ingredients. I usually coat the meat with flour before browning it, but I read a recipe that calls for no flour and browning it in butter rather than oil, so I'm trying that to see whether if has any effect on the texture of the meat. Flour is put over the meat and vegetables at the end of the browning, before the stock is added, so it still plays its thickening role.

I don't usually use butter in preparing stews, preferring olive oil (mostly just to cut back on the cholesterol). Anyone stick mainly to butter for soups or stews?
Friday, grilled NY strips while the weather is still clear and cold, and a couple of good Aussie reds-- '02 Shotfire Ridge Quartage (losing intensity quite quickly, time to drink these up), and '01 Rosemount Traditional (drinking well, excellent wine, about 92-3 pts).

Last night, ordered in Szechuan: General Tao's chicken, fresh prawns with assorted vegetables, hot & sour soup, and washed it down with the real king of beers-- Unibroue Maudite. Great match, great beer.
Feel better Hunter. Soup and ginger ale for you kid.
Tonight porter house steaks, garlic mashed and fresh broccoli.
I'm celebrating a clean bill of health. I got back the results from a complete physical exam at the docs. Perfect blood pressure and a CHL of 131. Ya baby!
Only downer was the part when I heard the "snap" of the rubber glove and was told to roll on my side. owwoooo Eek

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