Finally, Updates from Cafe Drake
February was Cafe Drake's turn to host the bookclub, and a lively conversation on the month's bawdy selection of Alan Hollinghurst's The Folding Star followed a convivial dinner of choucroute garni - Cafe Drake loaded our version of an Alsatian standard with various sausages from our Polish butcher, slices of tender pork loin and smoked Virginia ham stewed in fresh, local-made sauerkraut and a crisp Riesling. Sides included roasted potatoes and roast eggplant.
In the midst of temporary reno rubble, Cafe Drake still managed to whip up dinner for Jen L and Sailor Page. Sloe Gin Fizzes and a lovely Malbec from Jen helped to ease the mild discomforts of a kitchen floor "picnic", while we later supped on Creole Pork Chops, Oven-Baked Sweet Potatoes and a green salad.Aged port pulled us onto the improvised dancefloor where Jen channeled Fred Astaire via dancing with brooms and mops.
CREOLE PORK CHOPS
Utterly brainless. Brown 4 thick-cut pork chops in 2 T. of olive oil over very high heat. Once you have a good sear on both, salt the chops and season generously with cayenne and black peppers. Remove from pan.
If needed, add more oil and on a lower heat saute 1 chopped onion, 1 chopped garlic clove and 1/2 of a green bell pepper (also chopped). After 3-4 minutes add a can of whole tomatoes (small can) and return pork chops to pan. Sprinkle with sugar, cover and cook on very low heat until the meat is falling apart. This will take over 30 minutes. Check for liquid level and add splashes of chicken stock as needed.
CREOLE PORK CHOPS
Utterly brainless. Brown 4 thick-cut pork chops in 2 T. of olive oil over very high heat. Once you have a good sear on both, salt the chops and season generously with cayenne and black peppers. Remove from pan.
If needed, add more oil and on a lower heat saute 1 chopped onion, 1 chopped garlic clove and 1/2 of a green bell pepper (also chopped). After 3-4 minutes add a can of whole tomatoes (small can) and return pork chops to pan. Sprinkle with sugar, cover and cook on very low heat until the meat is falling apart. This will take over 30 minutes. Check for liquid level and add splashes of chicken stock as needed.
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