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Default Tonight's pork chops

A week or so back, I stuffed some thin lemon slices (sans seeds) into
a jar of cheap green olives and let them marinate/macerate in the
fridge to infuse the salt into the lemon slices and the lemon flavor
into the olives. Tonight I cooked with them.

I buzzed some of the lemony olives and a couple of lemon rounds in the
mini chopper with a couple of tablespoons of Neufchatel cheese. When
they were well mixed up and chopped, I spooned half the mixture onto a
thin pork chop and pinned another chop onto it with bamboo skewers to
make a pair of stuffed chops. I did that again with another pair o'
pig pieces.

Meanwhile I halved an acorn squash and seeded the halves. I zapped
the halves in the microwave in 2-4 minute bursts till they were soft.
I scraped the meat from the skins of the squash parts and mashed it
with about 2 Tblsp Neufchatel, 1 Tbsp olive oil, 1/2 tsp rubbed sage
and S&P. This I put into a small casserole dish and grated parmesan
cheese on top. Into a 375F convection oven it went for about 1/2
hour.

I set the chops in an oven-proof skillet and seared them on one side
over high heat. Searing done, I set the skillet in the oven for about
20 minutes. Then I pulled them out and turned them over. I seared
the other side over high heat on the stove top and returned them to
the oven for about 10 more minutes.

Then I pulled the skillet out and got the chop bundles out of it. I
poured off the grease as I could and added 1/3 cup white wine (or so)
and a little less chicken stock to the pan and began reducing it. As
it cooked down, I added two dried tomatoes (diced/minced -- or
somewhere in between) and about a teaspoon of Vilux Dijon mustard to
the pan.

On our plates tonight were chops, sauce on top, acorn squash
casserole, and some cole slaw (olive oil -- some of it from the dried
tomatoes-- salt, pepper, mayo, minced olives).

It was good.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook
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Default Tonight's pork chops

On Sun, 05 Nov 2006 20:18:32 -0600, "modom (palindrome guy)"
<moc.etoyok@modom> wrote:

>A week or so back, I stuffed some thin lemon slices (sans seeds) into
>a jar of cheap green olives and let them marinate/macerate in the
>fridge to infuse the salt into the lemon slices and the lemon flavor
>into the olives. Tonight I cooked with them.


What a great idea I am going to do that. Hmmm lemony martini, yes.

>I buzzed some of the lemony olives and a couple of lemon rounds in the
>mini chopper with a couple of tablespoons of Neufchatel cheese. When
>they were well mixed up and chopped, I spooned half the mixture onto a
>thin pork chop and pinned another chop onto it with bamboo skewers to
>make a pair of stuffed chops. I did that again with another pair o'
>pig pieces.


>Meanwhile I halved an acorn squash and seeded the halves. I zapped
>the halves in the microwave in 2-4 minute bursts till they were soft.
>I scraped the meat from the skins of the squash parts and mashed it
>with about 2 Tblsp Neufchatel, 1 Tbsp olive oil, 1/2 tsp rubbed sage
>and S&P. This I put into a small casserole dish and grated parmesan
>cheese on top. Into a 375F convection oven it went for about 1/2
>hour.


Do you like tarragon? By accident I found it is very good on squash.

>
>I set the chops in an oven-proof skillet and seared them on one side
>over high heat. Searing done, I set the skillet in the oven for about
>20 minutes. Then I pulled them out and turned them over. I seared
>the other side over high heat on the stove top and returned them to
>the oven for about 10 more minutes.
>
>Then I pulled the skillet out and got the chop bundles out of it. I
>poured off the grease as I could and added 1/3 cup white wine (or so)
>and a little less chicken stock to the pan and began reducing it. As
>it cooked down, I added two dried tomatoes (diced/minced -- or
>somewhere in between) and about a teaspoon of Vilux Dijon mustard to
>the pan.
>
>On our plates tonight were chops, sauce on top, acorn squash
>casserole, and some cole slaw (olive oil -- some of it from the dried
>tomatoes-- salt, pepper, mayo, minced olives).
>
>It was good.


This sound great.
Koko
A Yuman being on the net
(posting from San Diego)
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Default Tonight's pork chops

modom (palindrome guy) wrote:
> A week or so back, I stuffed some thin lemon slices (sans seeds) into
> a jar of cheap green olives and let them marinate/macerate in the
> fridge to infuse the salt into the lemon slices and the lemon flavor
> into the olives. Tonight I cooked with them.
>


Whoever said cooking isn't rocket science, hasn't been in your kitchen.
LOL.

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Default Tonight's pork chops


"Koko" > wrote in message
...
> On Sun, 05 Nov 2006 20:18:32 -0600, "modom (palindrome guy)"
> <moc.etoyok@modom> wrote:
>
>>A week or so back, I stuffed some thin lemon slices (sans seeds) into
>>a jar of cheap green olives and let them marinate/macerate in the
>>fridge to infuse the salt into the lemon slices and the lemon flavor
>>into the olives. Tonight I cooked with them.

>
> What a great idea I am going to do that. Hmmm lemony martini, yes.


Whenever they are available, I buy the lemon-stuffed manzanilla olives from
The Spanish Table. HEAVEN in a cocktail glass with my beloved Bombay
Sapphire martini <hic>

Modom, your meal sounds fab. As always.

TammyM


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Default Tonight's pork chops

Oh pshaw, on Mon 06 Nov 2006 08:37:49p, modom (palindrome guy) meant to
say...

> On 6 Nov 2006 04:45:39 -0800, "stark" >
> wrote:
>
>>modom (palindrome guy) wrote:
>>> A week or so back, I stuffed some thin lemon slices (sans seeds) into
>>> a jar of cheap green olives and let them marinate/macerate in the
>>> fridge to infuse the salt into the lemon slices and the lemon flavor
>>> into the olives. Tonight I cooked with them.
>>>

>>
>>Whoever said cooking isn't rocket science, hasn't been in your kitchen.
>>LOL.

>
> Ah yes, the lemon infusion drive. If only they'd had its power back
> in the days of simple combustion-based propulsion systems.
> --


When you were growing up, Michael, did you have one of those popular
Chemistry Sets, or just wanted one? :-)

--
Wayne Boatwright
__________________________________________________

If you don't go to other people's funerals, they
won't go to yours.



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Default Tonight's pork chops

On 6 Nov 2006 04:45:39 -0800, "stark" >
wrote:

>modom (palindrome guy) wrote:
>> A week or so back, I stuffed some thin lemon slices (sans seeds) into
>> a jar of cheap green olives and let them marinate/macerate in the
>> fridge to infuse the salt into the lemon slices and the lemon flavor
>> into the olives. Tonight I cooked with them.
>>

>
>Whoever said cooking isn't rocket science, hasn't been in your kitchen.
>LOL.


Ah yes, the lemon infusion drive. If only they'd had its power back
in the days of simple combustion-based propulsion systems.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook
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Default Tonight's pork chops

On Sun, 05 Nov 2006 20:59:14 -0800, Koko >
wrote:

>On Sun, 05 Nov 2006 20:18:32 -0600, "modom (palindrome guy)"
><moc.etoyok@modom> wrote:
>
>>A week or so back, I stuffed some thin lemon slices (sans seeds) into
>>a jar of cheap green olives and let them marinate/macerate in the
>>fridge to infuse the salt into the lemon slices and the lemon flavor
>>into the olives. Tonight I cooked with them.

>
>What a great idea I am going to do that. Hmmm lemony martini, yes.


That would work.
>
>>Meanwhile I halved an acorn squash and seeded the halves. I zapped
>>the halves in the microwave in 2-4 minute bursts till they were soft.
>>I scraped the meat from the skins of the squash parts and mashed it
>>with about 2 Tblsp Neufchatel, 1 Tbsp olive oil, 1/2 tsp rubbed sage
>>and S&P. This I put into a small casserole dish and grated parmesan
>>cheese on top. Into a 375F convection oven it went for about 1/2
>>hour.

>
>Do you like tarragon? By accident I found it is very good on squash.
>

I do like tarragon. I like most things in fact. I don't like Korean
shad roe soup, but it might have just been a bad batch I sampled.
>>
>>On our plates tonight were chops, sauce on top, acorn squash
>>casserole, and some cole slaw (olive oil -- some of it from the dried
>>tomatoes-- salt, pepper, mayo, minced olives).
>>
>>It was good.

>
>This sound great.
>Koko


It was. Tonight we just had leftovers. I had a 12-hour day at work
and couldn't cook.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook
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Default Tonight's pork chops

On Mon, 6 Nov 2006 15:07:20 -0800, "TammyM" >
wrote:

>
>"Koko" > wrote in message
.. .
>> On Sun, 05 Nov 2006 20:18:32 -0600, "modom (palindrome guy)"
>> <moc.etoyok@modom> wrote:
>>
>>>A week or so back, I stuffed some thin lemon slices (sans seeds) into
>>>a jar of cheap green olives and let them marinate/macerate in the
>>>fridge to infuse the salt into the lemon slices and the lemon flavor
>>>into the olives. Tonight I cooked with them.

>>
>> What a great idea I am going to do that. Hmmm lemony martini, yes.

>
>Whenever they are available, I buy the lemon-stuffed manzanilla olives from
>The Spanish Table. HEAVEN in a cocktail glass with my beloved Bombay
>Sapphire martini <hic>


Ever try those Moroccan style olives with lemons, cinnamon, harissa,
and herbs? Not so good for a martini, I suppose, but tasty on their
own.
>
>Modom, your meal sounds fab. As always.


Not always, but last night's dinner was dang appetising.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook
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Default Tonight's pork chops

On Mon, 06 Nov 2006 21:56:18 -0600, "modom (palindrome guy)"
<moc.etoyok@modom> wrote:

>On Mon, 6 Nov 2006 15:07:20 -0800, "TammyM" >
>wrote:
>
>>
>>"Koko" > wrote in message
. ..
>>> On Sun, 05 Nov 2006 20:18:32 -0600, "modom (palindrome guy)"
>>> <moc.etoyok@modom> wrote:
>>>
>>>>A week or so back, I stuffed some thin lemon slices (sans seeds) into
>>>>a jar of cheap green olives and let them marinate/macerate in the
>>>>fridge to infuse the salt into the lemon slices and the lemon flavor
>>>>into the olives. Tonight I cooked with them.
>>>
>>> What a great idea I am going to do that. Hmmm lemony martini, yes.

>>
>>Whenever they are available, I buy the lemon-stuffed manzanilla olives from
>>The Spanish Table. HEAVEN in a cocktail glass with my beloved Bombay
>>Sapphire martini <hic>

>
>Ever try those Moroccan style olives with lemons, cinnamon, harissa,
>and herbs? Not so good for a martini, I suppose, but tasty on their
>own.


With a martini on the side? ;-)

>>Modom, your meal sounds fab. As always.

>
>Not always, but last night's dinner was dang appetising.


Koko
A Yuman being on the net
(posting from San Diego)
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