Foodgasms
- Thread starter tortoise
- Start date
- Status
I found this recipe a few days ago and made it tonight. It was very delicious! And drinking the leftover hard cider was nice with the meal too.
Pork with Mustard and Cider Sauce And Fried Potatoes
INGREDIENTS
2 Thin, boneless pork chops OR sliced pork tenderloin
2 tbl olive oil
½ cup hard cider (I used Hornsby’s Crisp Apple-worked very well)
2 cloves of garlic, minced
1 tbl of fresh, finely chopped sage
1 tbl of fresh, finely chopped thyme
Tbl Dijon mustard
4 oz Brie, derinded and cut into small pieces (I used goat brie - it was good but it made the dish a bit too salty)
5 oz heavy cream
2 large potatoes
Vegetable oil for frying
1 tbl each of fresh, finely chopped rosemary and parsley
S&P
DIRECTIONS
Lay the pork between 2 sheets of clingfilm and bat out using a rolling pin until very thin. Season all over with S&P.
Heat the olive oil and cook the pork in a deep, heavy pan, turning once, until browned all over and cooked through. Remove from pan and tent with foil to keep warm.
Add the cider to pan and deglaze, scraping bottom and bringing to a boil. Stir in cream, herbs, mustard and then the Brie. Cook, stirring, until the cheese has melted and the sauce is thick and creamy.
Meanwhile, cut potatoes into very thin slices. Heat oil in a frying pan until hot. Carefully add the potatoes to the pan and fry until golden and crunchy – you may have to do this in batches to prevent overcrowding. Remove potatoes with a slotted spoon and blot onto paper towels.
Pile the potatoes, then pork on top. Pour sauce over pork and potatoes. Sprinkle on rosemary and parsley and serve immediately.
Pork with Mustard and Cider Sauce And Fried Potatoes
INGREDIENTS
2 Thin, boneless pork chops OR sliced pork tenderloin
2 tbl olive oil
½ cup hard cider (I used Hornsby’s Crisp Apple-worked very well)
2 cloves of garlic, minced
1 tbl of fresh, finely chopped sage
1 tbl of fresh, finely chopped thyme
Tbl Dijon mustard
4 oz Brie, derinded and cut into small pieces (I used goat brie - it was good but it made the dish a bit too salty)
5 oz heavy cream
2 large potatoes
Vegetable oil for frying
1 tbl each of fresh, finely chopped rosemary and parsley
S&P
DIRECTIONS
Lay the pork between 2 sheets of clingfilm and bat out using a rolling pin until very thin. Season all over with S&P.
Heat the olive oil and cook the pork in a deep, heavy pan, turning once, until browned all over and cooked through. Remove from pan and tent with foil to keep warm.
Add the cider to pan and deglaze, scraping bottom and bringing to a boil. Stir in cream, herbs, mustard and then the Brie. Cook, stirring, until the cheese has melted and the sauce is thick and creamy.
Meanwhile, cut potatoes into very thin slices. Heat oil in a frying pan until hot. Carefully add the potatoes to the pan and fry until golden and crunchy – you may have to do this in batches to prevent overcrowding. Remove potatoes with a slotted spoon and blot onto paper towels.
Pile the potatoes, then pork on top. Pour sauce over pork and potatoes. Sprinkle on rosemary and parsley and serve immediately.
tortoise
roosevelt dime
- Joined
- Feb 20, 2002
- Posts
- 19,336
One would hope!
Interesting. I'll have to try that brand and see if I detect any garlic tones.
ETA: which brand did you get, again?
Last edited:
Recidiva
Harastal
- Joined
- Sep 3, 2005
- Posts
- 89,726
One would hope!
Interesting. I'll have to try that brand and see if I detect any garlic tones.
ETA: which brand did you get, again?
Roland. I like it. It's got...panache. In that "my palate has no idea what that is yet...what is that? I should have more..." way.
I added it in to a Szechuan pork and noodle dish that's already pretty aromatic with garlic and scallions - added it in split half and half with sesame oil.
I like it.
Recidiva
Harastal
- Joined
- Sep 3, 2005
- Posts
- 89,726
Here's a good vehicle for truffle oil. Just thought it up and made some for lunch.
I had leftover mashed potatoes - prep method of boiled peeled potatoes through a food mill, add cream, butter and salt.
I added shredded carrots, chopped baby portobello mushrooms, shredded monterey jack cheese and scallions. Molded them into potato pancakes and fried them in peanut oil.
Added fresh cilantro and a drizzle of truffle oil to finish.
That right there's worth the price of admission.
I had leftover mashed potatoes - prep method of boiled peeled potatoes through a food mill, add cream, butter and salt.
I added shredded carrots, chopped baby portobello mushrooms, shredded monterey jack cheese and scallions. Molded them into potato pancakes and fried them in peanut oil.
Added fresh cilantro and a drizzle of truffle oil to finish.
That right there's worth the price of admission.
Last edited:
Recidiva
Harastal
- Joined
- Sep 3, 2005
- Posts
- 89,726
That sounds delicious!
I had a little in my eggs and veggies this morning.
I'm getting the hang of this!
Thank you for saving me the research.
I'm pretty sure I can now recognize white truffle as opposed to garlic
Batch
Airship Captain
- Joined
- Jan 22, 2002
- Posts
- 52,619
http://i129.photobucket.com/albums/p229/batchoohus/twinkies/HPIM1456.jpg
on the dinner table last night
there were three kinds of bread.
no flash, low lighting hand held, digital camera
forgive the blur
on the dinner table last night
there were three kinds of bread.
no flash, low lighting hand held, digital camera
forgive the blur
Recidiva
Harastal
- Joined
- Sep 3, 2005
- Posts
- 89,726
And I had peanut brittle as my protein and dried pineapple as my fruit.
*happy lunch dance*
Batch
Airship Captain
- Joined
- Jan 22, 2002
- Posts
- 52,619
http://i129.photobucket.com/albums/p229/batchoohus/twinkies/HPIM1459.jpg
no flash, hand held
my dinner
bamboo salmon... with a yam
yummy
no flash, hand held
my dinner
bamboo salmon... with a yam
yummy
Saint Peter
shoots left
- Joined
- Apr 29, 2002
- Posts
- 94,075
That sounds delicious!
I had a little in my eggs and veggies this morning.
I do not like them with a wedgie
I'd like to smush them with a sledgie
I do not like green eggs and veggies
I do not like them sam I...
Fuck
Batch
Airship Captain
- Joined
- Jan 22, 2002
- Posts
- 52,619
Recidiva
Harastal
- Joined
- Sep 3, 2005
- Posts
- 89,726
Saint Peter
shoots left
- Joined
- Apr 29, 2002
- Posts
- 94,075
I should have PMed you before posting. Live and learn.
Saint Peter
shoots left
- Joined
- Apr 29, 2002
- Posts
- 94,075
Green eggs and veggies?
Batch
Airship Captain
- Joined
- Jan 22, 2002
- Posts
- 52,619
greens and
a small amount of eggs
not greenage of the eggs though
olives and garbanzo beans
oatmeal
I grazed
Recidiva
Harastal
- Joined
- Sep 3, 2005
- Posts
- 89,726
I'm here to help.
Saint Peter
shoots left
- Joined
- Apr 29, 2002
- Posts
- 94,075
I had coffee with a splash of milk and Splenda. No greens. No eggs. No veggies.
I hope we can still be foodies together.
Saint Peter
shoots left
- Joined
- Apr 29, 2002
- Posts
- 94,075
Do you have a nickname that works with veggies?
Recidiva
Harastal
- Joined
- Sep 3, 2005
- Posts
- 89,726
I had a slice of citrus cheesecake that Ulaven brought home from the hotel last night. Yummy.
As long as he's my friend, I'm good.
- Status
