Pork steaks with honey-habanero barbecue sauce
Sweet potato
Chard-onion gratin
Watermelon-tomato salad with mint and (local) chèvre

The sweet potato was fork-mashed and the pork with its sauce was placed on
top[1]. That turned out to be a very nice combination.

Here's how I made the salad:

Cut two tomatoes in half lengthwise. Cut out the white core and woody stem
end. Cut tomatoes into wedges and put into a serving bowl.
Remove the rind from half a watermelon. Cut out chunks of watermelon roughly
the same size as the tomato wedges; add watermelon chunks to serving bowl.
Working rather delicately, crumble chèvre over the top of the salad. (If
you're too rough, you waste a lot of the cheese because it'll stick to your
hands.)
Strip the leaves from a stem of mint. (I used apple mint from our garden.)
Slice the leaves very thinly and scatter over the top of the salad.
Very lightly drizzle with best-quality olive oil and sprinkle with finishing
salt. (I used Sutter Buttes Ascolano extra-virgin olive oil and Cyprus sea
salt flakes: This salad is a variation of one made using feta. The salad
with feta doesn't necessarily need any salt added, but since chèvre isn't as
salty as feta, the additional salt is needed.)
Gently fold ingredients together.

Bob
[1] You know, like a weasel stacks its prey ;-)

"Bob Terwilliger" > wrote in message
eb.com...
> Pork steaks with honey-habanero barbecue sauce
> Sweet potato
> Chard-onion gratin
> Watermelon-tomato salad with mint and (local) chèvre
>
> The sweet potato was fork-mashed and the pork with its sauce was placed on
> top[1]. That turned out to be a very nice combination.
>
> Here's how I made the salad:
>
> Cut two tomatoes in half lengthwise. Cut out the white core and woody stem
> end. Cut tomatoes into wedges and put into a serving bowl.
> Remove the rind from half a watermelon. Cut out chunks of watermelon
> roughly the same size as the tomato wedges; add watermelon chunks to
> serving bowl.
> Working rather delicately, crumble chèvre over the top of the salad. (If
> you're too rough, you waste a lot of the cheese because it'll stick to
> your hands.)
> Strip the leaves from a stem of mint. (I used apple mint from our garden.)
> Slice the leaves very thinly and scatter over the top of the salad.
> Very lightly drizzle with best-quality olive oil and sprinkle with
> finishing salt. (I used Sutter Buttes Ascolano extra-virgin olive oil and
> Cyprus sea salt flakes: This salad is a variation of one made using feta.
> The salad with feta doesn't necessarily need any salt added, but since
> chèvre isn't as salty as feta, the additional salt is needed.)
> Gently fold ingredients together.
>
> Bob
> [1] You know, like a weasel stacks its prey ;-)

I'm having a quickie meal. Pinto bean tacos. Husband had hot dogs with
cheese and the rest of the green beans from yesterday. Daughter had chicken
breast, baked beans and baby carrots. Cats had tuna.

On Wed, 15 May 2013 19:50:49 -0700, "Bob Terwilliger"
> wrote:

> Pork steaks with honey-habanero barbecue sauce

Great minds. I did pork steaks this evening too, but I braised them
in a tomato, fennel, onion, red pepper sauce and served them on
spinach fettuccini. I also braised artichokes ala Mark Bittman, but
neither of us like them that way. I'll try braising them again, but
it I'll just use water flavored with lemon juice and see how that
goes.

--
Food is an important part of a balanced diet.