Sunday dinner
- From: "modom (palindrome guy)" <just@xxxxxxxxx>
- Date: Sun, 09 Dec 2007 21:38:47 -0600
We got big loin roasts with our 1/2 pig, and they're all in the deep
freeze. All but one. D was pining for pork chops a couple of days
ago, and I accommodated her tonight. I pulled one of the smaller
roasts out of the freezer and had at it with a hacksaw. It was one of
those rib roasts you see in the market now and again, so bones were
involved. The saw was necessary not only because the pork was frozen
rock hard, but also because the top of the ribs (where they connect
with the backbone) had to be cut through.
About ten minutes into the hacksaw show, I seriously considered
visiting the university's sculpture shop with my hunk o' pig to see
what one of the band saws there would do. But I persevered with the
manual apparatus, and with a little help from a big honking chef's
knife the roast was cleft asunder in due time. I made three very
thick chops from the roast, which I dropped into a brine, still
frozen.
A little later, I seared them (mostly thawed) in a big skillet. When
they got some color on both sides, in went a diced turnip, and all
went into the oven. After they'd roasted for half an hour or so, I
removed the chops and turnip pieces from the pan, drained the grease,
and added chopped garlic and crushed juniper berries. A quick saute
ensued, followed by adding thyme and deglazing the pan with vermouth.
In went a mix of olive oil, lemon juice, and yogurt. After a little
time for reducing the sauce, the chops got reheated in the pan.
My, my. With half a roasted sweet potato for each of us and some
Brussels sprouts, it was a fine dinner indeed for a chilly night. The
turnips in particular were a treat. And there's a big chop (actually
a small roast) left over for tomorrow night when I teach.
--
modom
"It's almost too late to be early."
--
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