Mark is getting twitchy because we haven't added much lately; I blame the heat (eating more salads than anything else), a crazy schedule, and traveling. But here are a few recipes.
We got some amazing bone-in pork chops through CNY Bounty last week and wanted to do something quick on the grill, and in the spirit of local week.
I made a paste of 2 Tbsp olive oil, 2 Tbsp lemon juice, 1-2 tsp dried sage (we had some great stuff leftover from an early CSA week that I just hung upside down in the kitchen to dry), 1/2 tsp kosher salt, 4 minced garlic cloves, and a few cranks of the peppermill. I LOVE the combination of sage and garlic on pork. Patted the pork dry and rubbed it with the paste, and marinated for a little over 24 hours.
They were rather thin so they cooked in just a few minutes on each side, in a grill pan or on the grill, on medium.
Served with broccoli from our CSA, and Alton Brown's Stovetop Mac and Cheese made with organic orecchiette from the farmer's market and McAdam NY Cheddar. I love this recipe, and also the baked mac and cheese from the same episode. My only changes were using about 1.5 Tbsp butter instead of 4, and a little less cheese because it was very flavorful XXX Sharp.
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