Subject: Rhinoceros chops preceding the imminent arrival of the conical anamorphoses
Date: Monday 3rd September 2007 23:58:14 UTC (over 10 years ago)
Rhinoceros chops preceding the imminent arrival of the conical anamorphoses A dish for Salvador Dali! http://www.dali-gallery.com/html/paintlst.htm http://www.dali-gallery.com/images/works/1933_07.jpg http://www.dali-gallery.com/images/works/1954_04.jpg http://www.dali-gallery.com/images/works/1954_06.jpg http://www.dali-gallery.com/images/works/1931_06.jpg 2 thin, center-cut pork chops, about 8 oz. per chop celery and sour-Roquefort cream (recipe follows) 2 strips of smokey bacon, diced 1/2 of a large onion, sliced thinly or diced 1 large, fresh tomato, peeled and cut into 8ths white wine, for de-glazing 4 oz. heavy cream or creme fraiche 1/2 Tbl Tabasco sauce pinch of nutmeg salt pepper 5 oz. tagliatelle or lasagna noodles, cooked to al-dente Parmasen or Asiago cheese, freshly grated peanut oil, olive oil, or lard flat-leaf parsely, chopped celery and sour-Roquefort cream: Clean and cut a few ribs of celery into many 2" long pieces. sour-Roquefort cream: 1 cup sour cream or creme fraiche Roquefort cheese, crumbled salt pepper 1/4 Tsp ground cayenne pepper or Tabasco sauce to taste Break up a self-determined amount of the most pungent Roquefort cheese, about 4 oz., into the sour cream. Stir. Adjust the seasoning with salt and pepper to taste. Spike the heat level with the cayenne. Stir and refrigerate for a few hours. Remove all excess moisture from the chops with paper towels. Heat up a 12" skillet over a medium flame. Sear the chops in peanut oil until they are well-browned on one side. Turn the chops over and season the browned side with salt and pepper. Turn the flame to medium-low. Sear the other side. When the bottom sides are seared, turn them over and season the them. Check the chops for doneness. Remove the chops from the pan and degrease the pan. Render the diced bacon in a little oil. When the bacon is sufficiently brown, add the onions and saute until they are translucent. Throw in the tomatoes and heat them thru. De-glaze the pan with white wine. Scrape the bottom of the pan. Pour in the Tabasco sauce. Add the heavy cream and the nutmeg. Check the sauce for seasoning. Pour the juices which have accumulted from the pork chops into the pan. Reduce the sauce. Return the chops to the pan and heat them thru. Pour the entire mass of sauce and chops over the waiting pasta. Garnish with flat-leaf parsely and top with grated cheese. Serve this dish with the celery and sour-Roquefort cream on the side.