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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Rhinoceros chops preceding the imminent arrival of the conical anamorphoses
Newsgroups: gmane.culture.food.recipes.nekhbet
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.
 
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