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Yesterday, I cut a rack of pork into double chops, then poked 'em and massaged them with a paste I made with lots of garlic, parsley, sage, and rosemary from my garden. ( inspired by the herb crusted rack of pork recipe I found online). I vac'd the chops, then put them in the Sous Vide Supreme oven to cook this morning. I have some dried morels, so will be making a morel sauce to accompany the chops.
Sides TBD. Probably a salad and ?potatoes of some sort. And good Chardonnay.
We are having salad platters composed of romaine, arugala, cherry tomatoes, radishes, and roasted red peppers, dressed with homemade honey-mustard dressing, and topped with Gravad Lax.
The appetizer is homemade hummus with sesame breadsticks.
For dessert, vanilla quark.
As my doctor likes to say--jokingly--about my dietary habits..."Disgustingly healthy!".
Tonight for dinner we are having: corn and crab bisque (I just felt like something hot and comforting),
Linguine with garlic shrimp and tomatoes, garlic toast and a bottle of Riesling.
Baby back ribs, grill corn on the cob, potato salad, deviled eggs, baked beans, cornbread and a cooler filled with corona beer. I was off today and testing out my new grill, and just invited people over to pick up a plate or stay and eat.
Last graduation party tonight. Granddaughter's boyfriend. Most likely pulled pork and a bunch of salads. Maybe a poached salmon. Probably a cupcake or two. Leaving for home tomorrow, and looking forward to being back to normal.
BBQ chicken thighs for hubby, I am having some boars Head light hot dogs, no bun. Both of us are having broccoli with cheese sauce.
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How tasty!