I had come up with this dish the other night as we had some not so tasteful weather (so I needed something that was full of taste). With having some london broil in the fridge before packing and freezing it seemed like the perfect ingredient to start off with. From there, I decided I would season it and put in the oven broiler and take things from there.
While that was goin in the oven, on the stovetop i had water boiling for the pasta and then threw it in. From baking projects/experiments/fun, I had some heavy cream still in the refrigerator. I also had some “real” sharp provolone (Italian market up in Northern New Jersey which makes their own), capers, and the kitchen is always stocked with an array of spices.
I started off with some pumpkinseed oil and heavy cream. I let that heat up a little and then threw in provolone which I cut into small pieces to melt easier. I proceeded to add in some pepper, parsely, capers, and garlic. Wanting a little bit of smoky and sweetness I decided to pour in a little aged whiskey (in the end came to be a fine choice). I let this go until it became more of a creamy sauce. When the london broil was medium rare (quite pink) I took out and cut into the cubes. I then tossed them and mixed in the sauce with the heat on medium and cooked them the rest of the way in the sauce to really get in the flavors. This was all tossed in the pot with the pasta.
It may sound like a lot but it was a fairly simple ingredient list and cooking methods. With everything cooking at the same time it was fiinished rather quickly (30-40 minutes at most). The other nice thing was the main ingredients of beef and pasta are easy to portion and thus we both had lunch for the next day.
Pork chops are nice when you want a good meal but don’t want to spend too much time in the kitchen. They are also very nice because of the creativity and different styles of meals you can create with them. Personally I prefer the bone-in chops, think they have a more distinct flavor, but anything I post pertaining to chops can be done with the boneless version as well.
For this meal, I did a simple flour, egg, and then panko coating on both sides of the chops. I heated a pan with some oil and when that was heated up I threw on the chops and coked on both sides for about 5 minutes per side.
In the meantime, I boiled some pasta and separately the same thing with some asparagus. In a saucepan I made a sauce with some butter, heavy cream, some sharp provolone (grated it directly into the pan), squeezed half a lime, added some capers, and then some cracked pepper. When the pasta was done I drained out the water and then added in both the sauce and the asparagus.
From when I was young and growing up to the present time, there has been quite a change in the popularity of pizza “styles” or trends. It always used to be either your typical pizza place greasy cheese pizza or you had the generic deep-dish styled pizzas. Topping wise there was not a lot of variety growing up but over time we’ve come to places creating “artisanal” or flatbread styled pizzas- essentially in many ways taking dishes or meals and converting into pizzas.
I went with a nice “thin” crust as its the style I prefer. Topping wise I went with some chicken I had sauteed almost like a lemon chicken with some added seasonings and garlic as well as diced up pieces of bacon.
Cheese-wise I like to go with a blend. I used a combination of fresh mozzarella, a nice imported sharp provolone, an asiago, and a mild cheddar.
Personally, I am big into mushrooms so for my own pizza I had the addition of chanterelle mushrooms. After laying out the dough, I added the sauce then some of the cheese. I then laid out the toppings (not too much as then when it cooks it would be soggy) and then I threw on some more cheese to melt on top. Overall bake time was about 20-25 minutes (I utilize a baking stone to bake on- really makes a nice crust).