Sunday, September 07, 2008

Sunday Mack Fest: I love the grill!

Typically, I try to make something more interesting and fresh on Sundays. Not sure why that is, exactly, but I suspect its because I get bored eating stuff out of a box or can all the time. I pretty much always grill on Sundays, but the grub differs: chicken, biff, fishies or piles of pork are in a sort of alternating kinda...uh...thing. Today, it was pork chop time again.

The past two Saturdays, I've been at Crack Barrel with Top and Paul J. after going to the range. Since Top's wife was out of town, Saturday was even more leisurely than usual. Worked out well, though, because by the time we got to The Crack, I was quite famished. The Country Boy Breakfast with pork chops has proven to be the new favorite.

Even though I had the chops yesterday, I hadda have 'em again today. I got the recipe for Argentinian Style Porky Choppage from my bro Conndcj, a prosecutor in Connecticut that is my go-to authority on well made food recipes. As with most good recipes, this one was way simple: first, some pork chops. Drizzleate them with EVOO, then minced garlic, sea salt, and red flake pepper. He recommends using thin chops, which go pretty fast on the grill. When they come off, they look like this, though:

Trust me, they're better than the pic looks...and the pic makes me hungry again.

I added to that some steamed mixed corn (sweet baby corn and classic golden corn) with asparagus and carrots. Because this is clearly way too healthy, some three cheese garlic bread went on the grill, too. This time, I didn't burn it at all, which has been a garlic bread failing for me in the past. I like to cook fast. I'm finally learning to slow down! At any rate, the garlic bread was mackin', too.

Washed this down with a couple Newcastle Brown Ales. I had a couple Harps at my boss's bar on Thursday, too. That's the most beer I've had in a week in quite a while! I dunno how it happened, but I'm pretty much on the wagon most of the time anymore. Its not that I don't drink, because I still do in very moderate quantities (that's been the rule more than the exception for the past four or so years), but good beer in this area is both rare and expensive. Just not worth the investment anymore, I guess. Newcastle sure goes nice with pork, though.

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