M
modom
Guest
http://i2.tinypic.com/sqo0hy.jpg
I pounded pork chops so they could be rolled over themselves. I put
minced dried figs, sliced lemon, rosemary, a bit of a lemon/chile
confit from France my daughter gave me, and feta on the pounded
pigmeat. I rolled the pounded pigmeat and tied it up. Then I grilled
the chops. That's one on the plate. I'd taken the string off before
plating. The potato-looking objects are roasted turnips with red
onion and minced lemon. The sauce on the pork is made from garlic
zapped in the microwave with olive oil and lemon bits, a little French
violet-infused mustard, a splash of fig balsamic vinegar (homemade),
and yogurt.
D said it was good, and I don't think she was just being nice.
--
modom
I pounded pork chops so they could be rolled over themselves. I put
minced dried figs, sliced lemon, rosemary, a bit of a lemon/chile
confit from France my daughter gave me, and feta on the pounded
pigmeat. I rolled the pounded pigmeat and tied it up. Then I grilled
the chops. That's one on the plate. I'd taken the string off before
plating. The potato-looking objects are roasted turnips with red
onion and minced lemon. The sauce on the pork is made from garlic
zapped in the microwave with olive oil and lemon bits, a little French
violet-infused mustard, a splash of fig balsamic vinegar (homemade),
and yogurt.
D said it was good, and I don't think she was just being nice.
--
modom