me, 2.0: jose nazario
beauty and the street
pork chops and apples
inspired by an issue of bon appetit (the fall
recipe guide one), i decided to make a nice dinner for us this evening.
for a vegetable we have some locally grown squash and zuchinni.
pork chops in a honey glaze
heat the oil in a high walled pan over medium-high heat. add the
pork chops, surround with garlic, onion, salt, pepper, thyme, and
rosemary. sear on both sides, cover, cook for 10 minutes. add the wine,
honey, and vinegar. mix well. cover, continue cooking for another ten
minutes. to serve, place the chop on a plate and spoon sauce (minus
the seasonings) over.
- two thick cut pork chops
- ¼ cup chopped onion
- 2 chopped garlic cloves
- 2 tbsp canola oil
- 1 tbsp rosemary
- 1 tbsp thyme, chopped
- salt, pepper to taste
- 1 cup white wine
- 2 tbsp honey (the more exotic the better)
- 2 tbsp balsamic vinegar
the white wine and honey trick comes from a recent edition of
table as a way to substitute for more expensive desert wines. it turns
out it's a wonderful technique.
for desert, we had apples sauted and spiced over vanilla ice cream.
basically an apple pie a la mode minus the pie.
spiced apples a la mode
melt the butter in a small pan, add the apples, cover for fifteen minutes
and let them cook, moving them occasionally. add the sugar, spices, and
vanilla extract, cook for another five minutes uncovered. while it is
still hot, spoon the apples alongside vanilla ice cream, serve immediately.
- two fuji apples, peeled, cored, and cut into wedges
- 1 tbsp butter
- ¼ cup brown sugar
- 2 tsp cinnamon, ground
- ½ tsp nutmeg
- 1 tsp vanilla extract
coming up later this week, some code releases in preparation for my trip
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