Food & Drink

[Grumpy Bear]

Cornbread

 

I was frying up a couple of sausage patties and wanted to heat up some left over cornbread so dry fried a cube hitting all six sides as I did the meat. Same pan, same time. Now I like eggs over easy with firm whites and runny yokes and had never considered using cornbread for sopping up the yokes. Normally the job of toast or even soda crackers but guys....it's pretty darn good. 

 

The cornbread itself was just a box mix the wife made last night to go with her veggie chili. 

[txab]

you need to have cornbread and beans

 

[Grumpy Bear]

51 minutes ago, txab said:

you need to have cornbread and beans

 

 

We do beans'n greens with cornbread. You tried that? Turnip is good. 

[txab]

Pass on turnips. Pintos cooked in crock pot with salt pork or a ham bone. You eat lima beans?

[Grumpy Bear]

4 hours ago, txab said:

Pass on turnips. Pintos cooked in crock pot with salt pork or a ham bone. You eat lima beans?

I do.  

[txab]

With ham bone from today, will making a pot of Limas in about 2 days. Throw in a pan of cornbread to go with.

[Grumpy Bear]

8 hours ago, txab said:

With ham bone from today, will making a pot of Limas in about 2 days. Throw in a pan of cornbread to go with.

 

That sounds like an invitation! 

[Grumpy Bear]

America's cut Pork Chop

(New York Chop)

 

 

1-1/2" to 2" thick cut pan fried dry in a non-stick 2 minutes per side starting with a cold pan. After patting dry and salting. I do the first side 3 minutes then continue to turn every two minutes and check center temperature and when you hit 140-145 put it on the carving board and tent in foil and cover with a tea towel for 10 to 15 minutes. Should be ever so slightly pink in the middle when you carve it. I do almost all cuts of pork and beef like this now. Dumped the grill and hours of marinading for this work.  

 

Cut it into slices very very thin after cutting away about 1/2 the fat band and discarding. About the thickness of a toothpick's diameter or even thinner.  

 

This one was a Yorkshire and as they tend to be a bit flavorless without help this thin cutting allows the caramelized outer portion and that bit of fat on the end to more fully flavor the remainder. A bit of black cracked pepper and a pinch more salt to taste makes a so-so breed of hog punch well above it's weight. Tender, juicy and flavorful. 

 

I paired this with eggs and toast and some cold cranberry sauce. Just as nice as pineapple. At bit more tart and a hint less sweet. But really tasty IMHO.