Tuesday, February 23, 2010
Salad of Raindrop Farms Tomatoes, Organic Field Greens, marinated Red Onions, Feta, Chick Peas and our signature Vinaigrette
I love tomatoes so this was a treat for me.
Grouper with oranges and roasted fennel
I don't eat a lot of seafood but this fish was light and delicious. The citrus added a nice flavor and was nicely complimented by the roasted fennel.
A Classic Country Terrine of Veal and Duck with Cornichons and Sauce Charcutiere
This pate was complete with some bacon...need I say more.
Filet w/ Risotto a port reduction
The filet was delicious but the risotto made the course.
Passion Fruit-Raspberry Souffle
This souffle was delcicious and I wish we'd had a larger portion. I love anything with raspberries. The rose champagne was the perfect way to end the night.
Wednesday, February 10, 2010
Pork Chops with Sautéed Apples
2 boneless pork chops
salt and pepper
1 granny smith apple, peeled and cubed
1/4 cup apple juice*
1 Tbsp butter
- Heat skillet over medium heat.
- Lightly sprinkle pork chops with salt and pepper.
- Cook chops for 5 min one side, and then 3 minutes on the other side for medium.**
- Remove chops from pan.
- Add apples to skillet and saute for 3-4 minutes.
- Add juice and butter to pan and cook with apples for 1 minute.
- Spoon apples and sauce over the chops and enjoy.
*I use whatever juice I have on hand. Sometimes cranberry juice, tonight I used blueberry pomegranate juice.
**Many people think that pork has to be thoroughly cooked like chicken, and that is not true. It is perfectly safe to eat pork that is pink in the center. If you want to cook your pork all the way through then cook for 5 minutes on each side.