me make food

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1st. was traditional with just salt and pepper.
2nd. had some grated garlic, fresh grated parmesan cheese, parsley, and a touch of salt and pepper.
3rd. Theresa mixed some other herbs in it.

Placed each kind into a slot of a muffin tin
20 minutes covered with foil at 325
20 minutes uncovered at 325, with a boost to 350 towards the end because we were not getting the browning we wanted.

They were good, but there was too much butter used. It was really like we fried them in butter. The slices were too thin as well. The garlic was very powerful and the cheese was not all that noticeable. The portions were great, it was easy, and with some tweaking I think we have a new side to add to our rotation.

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I did not get pics of it, but I cut bacon into diced and cooked them first. It makes for an evan cook and crisps up the bacon well. I took about 90% of the grease out with a paper towel and added some clarified butter and olive oil mix to coat the pan.

Diced some scallions and red bell pepper

Sauted the pepper for a minute and added the shallots. Mostly to get them soft, but they imparted a great flavor to the oil I will cook the potatoes in. Pulled the peppers and shallots and put in a ramekin.

A lot of flipping on medium heat browned the potatoes well.

Trimmed the fat from the chop and had a breading station. The final breading had parm cheese, crushed crackers, panko crumbs, and lots of seasoning.

Fried in clarified butter and olive oil. Finished in the toaster oven.

All of it was amazing. Those potatoes are right in our go to sides for sure. The breading was pretty awesome, but did not stick too well. I bet it was from the continued baking. Still great.

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Actually I am brining the pork chops. They were still a bit frozen so brining helped thaw them too.

So why brine? Well pork these days are really lean. Brining will help lock the moisture in the pork. I am sure you would rather have a juicy chop over the dried and tough one.

This comes from Alton Brown on good eats.
pork chop episode part 1
pork chop episode part 2

The brine (for about 5 chops)
# 3/4 cup kosher salt (DO NOT use regular white table salt!)
# 1 cup brown sugar
# 1 tablespoon black peppercorns
# 1 tablespoon mustard powder (do not use prepared mustard!)
# 2 cups cider vinegar (heated until hot)
# 1 lb ice cubes

We are only having 2 chops so I chopped (tee he he) the brine in 1/2 and left stuff out. Was pretty much just salt and sugar.

Garlic Bread

Softened butter, garlic salt, granulated garlic, parsley, and parmesan cheese. I should of used fresh garlic, but I forgot because it has been a while. Cooked in toaster oven on 400 for a few minutes. I made the video below of it a while back. It is before we remodeled the kitchen and the old toaster oven.

Pan fried taters

Pretty simple. I slice them decently thick, put some oil and clarified butter in a non stick pan set to medium. When they get close to done I salt, pepper, and add greek seasoning.

Grillin

I get my grill rocket hot and those chops cook quick as heck. Some Misty’s seasoning works great for chops. Turn them 90 degrees to get the pretty marks, flip and a few minutes more and they are good to go.

Great meal with not too much work from stuff we just had around. No clue what to make tonight though.

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Made up a bechamel and used whipping cream in there. Added asiago, parmesean, milk, and black pepper.

Deglazed the saute pan with some reisling wine, reduced it a bunch, and then added that to the cheese sauce.

Bread came out much better at 500 degrees, thanks DISH. Had some yukon gols potato slices with it. I sliced up some roasted red peppers to garnish the chicken.

It was one of the best meals that I have made in a really long time. It is totally on our list from now on. The flavors were very rich. The cheese sauce was amazing and having just a litle on there made it not overpowering. Can’t wait to have it again.

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Peeled and diced these potatoes. boiled for a long time with some milk added to the broth. Dug them out and blended them up.

Some bacon. Two kinds

It was still really flavorful and kind of salty. Asked Theresa if I should throw some corn in there and some cheese. She thought that sounded awesome so in they went.

More potato cubes and slowly cooked it till they were ready. It was the best soup I have ever made. So packed with flavor. Oh man. Going to try that again and again.

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