What Are You Eating?
- Thread starter Brute
- Start date
Chilaquiles and a michelada, Hell yes!
Muffuletta style sandwich on yesterday's sourdough bread.
I haven't had a muffuletta since the last time I was in 'Nawlins...which was too long ago. I think I need to make a trip to Delacroix for some redfish and speckled trout action...and muffuletta & po' boys...
They taste better here. Must be the terroir.
Looks good! Do you marinade those chops? Is so, with what? And what's the other stuff on the plate that isn't rice or chop?
No marinade…just sea salt & fresh ground pepper. ..but a Madeira wine reduction with mushrooms over the chops…roasted carrots & grape tomatoes, sautéed kale with garlic, jasmine rice…
Put one cup of Madeira wine, 4 sprigs of thyme and a Tbsp of finely chopped shallots in a saucepan on medium low heat…reduce by half. Whisk in one packet of veal or beef Demi glacé into one cup of hot water, add to saucepan…reduce by half again. Sauté some mushrooms in olive oil in a skillet till browned…pour in sauce, straining it and reduce until it coats the back of a spoon…salt and pepper to taste. This is great on tenderloin, lamb chops as well as pork…
