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Old 08-18-2016, 11:26 AM   #11
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If you like spice and organ meat too, you could also make dirty rice.
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Old 08-18-2016, 11:30 AM   #12
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I would like to eat a pig

A nice fried ham steak, or go Hawaiian and have some Spam and eggs with a slice of pineapple!
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Old 08-18-2016, 11:34 AM   #13
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Love it!!
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Old 08-18-2016, 12:15 PM   #14
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That looks really good GG. Two things I would add is to brine that chop for a couple hours. (1/4 cup kosher salt to 4 cups of water)
I'll never eat another pork chop that hasn't been brined or has been cooked to over 145 degrees.
I prefer dry-brining, but I agree with you about the temperature.
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Old 08-18-2016, 12:18 PM   #15
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Pork tenderloin, pounded thin, pan seared in spices and sauced with an apple brandy cream

OK - I am sharing my husbands FAVORITE dish. I make this about once a year and serve it with mashed potatoes, egg noodles or spatzle. He says he wants this as his last meal.

I learned to make this dish as a student in Normandy and it's surprisingly easy although the cook goes really fast - having everything ready to go stove side.

1 pork tenderloin, cut into 1.5 inch medallions and then pounded out super thin. Buy a small one and you will have very little left over. A typical tenderloin weighs about a pound.

Season and sprinkle pieces on both sides with a blend of

salt, pepper
ground juniper berries
ground anise seed
minced rosemary (just little)
garlic powder

You can just pound up the spice and salt in a mortar and pestle or wiz up in a coffee grinder - doesn't have to be too fine. All of the above prep can be done well in advance but this next bit needs to be done just before dinner.

Dredge in flour just prior to cooking

Pan sear (really hot) in butter and remove to a serving plate (this goes fast). Turn up the heat on the burner for this - you want them to cook fast and get some nice caramelisation but you don't want the meat to become tough. Typically these will take about 1 minute on each side. You can cook two at a time in a large pan, doing the batch sequentially - they go fast. Set them in a serving platter as you rotate them out of the pan.

Deglaze pan with calvados (apple brandy)and reduce heat.
Add apple puree - about 1/2 cup. The best I've found to use is jarred all natural baby food applesauce. It's very smooth and this is important. It's also important to use unsweetened applesauce - you need the acid tang of the apple to offset the cream.
Add cream - about 1/3 C.
Add juice from resting pork back into pan and re-season with salt and pepper.

Arrange pork on a serving platter and pour sauce over.
Garnish with a bit of chopped parsley or fresh minced sage (or both).

EAT.
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Old 08-18-2016, 12:35 PM   #16
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I prefer dry-brining, but I agree with you about the temperature.
Actually, after re-reading the Food Lab article on dry-brining, I'd pull the pork at 135F and let it rest.

If you're interested in the science of dry-brining, here's the article: http://www.seriouseats.com/2014/03/t...hops-blah.html
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Old 08-18-2016, 03:14 PM   #17
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My Jewish husband just said the same thing . No, actually kosher salt measures differently than table salt, so the proportions of salt to water are correct for the brine to be right.
I'm sure glad he eats pork though.
I just found out that "kosher salt" is not 'kosher' at all but the size of salt used to preserve kosher meats... duh - I guess if I had thought it thru I would have realized.
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Old 08-18-2016, 04:04 PM   #18
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This is a great Tex-Mex pork dish.

Pork For Tacos, Burritos etc

You can take a pork butt in many directions!
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Old 08-18-2016, 04:16 PM   #19
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Big ol' plate of crispy fried side pork....
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Old 08-18-2016, 04:35 PM   #20
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Big ol' plate of crispy fried side pork....
I would do this and "pig" out on it the entire time.
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