Tuesday, January 17, 2006

The Caviar of Cambodia

My carpool buddy recently informed me that Cambodian Caviar is considered a prized delicacy among South-East Asians. Ahh, you really can't get any more organic than that, now could you? Granted, I realize some people (hubby) will eat just about anything that's deep fried and garlicky. But, this is a real stretch. Even for some people (hubby).
My motivation for mentioning this slightly nauseating, yet entirely disgusting fact? I figured your appreciation for my food would grow ten-fold.

This may not be eight legs of fried goodness, but I'm sure you can find a place in your heart (and stomach) for it anyhow.

Pork Chops
Artichoke-Rosemary Pork Chops

-courtesy of best dressed meals

2 tablespoons olive oil, divided
2 large shallots, sliced
4 large cloves garlic, finely chopped
1/2 teaspoon beef bouillon
1/4 teaspoon crushed red pepper
1 package (8 oz.) frozen artichoke hearts, thawed
4 (1½-inch-thick) pork loin chops
salt and pepper
2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh rosemary

The only significant change I made to this recipe was soaking the chops in a brine for a few hours before searing.
1. Coat pan with oil over medium/high heat. Cook shallots, garlic, bouillon, red pepper and artichokes for 5 minutes, or until veggies are soft. Set aside.
2. Season both sides of pork with pepper. Use the same pan and add remaining oil. Turn heat to high and sear one side of chops and the fatty side for about 1 minute, or until brown.
3. Turn chops onto uncooked side. Pour in vinegar and deglaze bottom of pan. Add rosemary and cook for a minute.
4. Toss in the veggies,cover, and cook on low for 15-20 minutes.

Then, eat. Eat it all! Oh wait, and share. Don't eat it all. Share your not-fried-spiders with those you love. They will appreciate the not-fried-spiders. They will, I promise.

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