All Pork Hot Dogs
Good as always.
Mozzarella on bread, toasted, topped with tomatoes and bacon
Fresh mozzarella fro Lost Lake, ciabatta from La Mie, Tomatoes from Grade A Gardens, and Bacon from Lucky George, topped with greens. Came out pretty close to what I was picturing, which isn’t always the case. It was a nice alternate on the BLT. And though tis the season, I know that having them once or multiple times a week is a bit much for my wife, but doing this kind of makes it more of a different experience, even though the combination of ingredients remains about the same.
Cider-Glazed Pork Chops (going to sous vide the chops then finish in a pan)
Thick chops, cover in salt, pepper. Added olive oil and butter to the bag, vacuumed, sealed and set to run as I headed out to get a hair cut. I got back, tossed some fingerling potatoes with olive oil, pepper and savory seasoning and put them in the oven to bake.
I pulled the chops out of bag, they were effectively cooked. I seared them off in the pan while putting together the sauce, then finished the pan sauce with the rendered juices.
What was kind of amazing is that everything came together within about 2 minutes of each other.
I cut the meat of the chops, and we had a pretty good dinner. The potatoes were good, the pork with the sauce was good. All an all a good meal with some modifications to make sure that it’d come tighter in a timely fashion.
Orecchiette with Peas, Pine Nuts, and Ricotta
I’ve made this at least once or twice before, but this time I used some Lost Lake ricotta (new) and it was very good. An easy recipe, but one that is quite nice.
Sheet Pan Hot Honey Roasted Chicken & Summer Tomatoes
I picked up Blue Gate tomatoes today, and used about half of the larger ones I bought today. Fresh and fragrant.
I tossed the chicken with the hot honey sauce, I heated it up a bit (15 seconds in the microwave), to loosen up a bit of the crystallized honey. And set it aside for about half an hour (should’ve done it earlier). While that was resting, I rough cut up a little more than 2 pounds of tomatoes and let them rest on the counter for a bit while the time passed to get to that 30 minute mark.
I got the jasmine rice cooking.
I spray the pan before I put the chicken on the half sheet pan, then added the tomatoes. I spread the last half of the sauce over the tomatoes and a bit more over the chicken then sprinkled the entire collection with a good helping of the Momofuku savory salt.
I wasn’t using the bone in, skin on chicken thighs, so I ended up just baking it for 27 minutes.
The smell was nice as I pulled it out of the oven.
Served the chicken and tomatoes and rendered sauce over the rice and it was really good. You could smell the tang and taste the sweetness of the tomatoes combined with the salty and sweet and savory of the sauce and chicken.
Good things.
