freday bragging..... jen's cider pork chop

You that know me by now … know that recipes has to talk to me – they have to be quick to make and not a lot of ingredients …. so many recipes I just love the look at and I can feel the smell through the screen, 100rds and 100rds. Not only here through blogging – also cockery books. Then I look at the ingredients list – and the romance is over.They are so well presented with very stylish photos and I adore every photo and the layout of the posts, but there goes my limit. Always been like that – even as responsible for over 100 chefs. Keep it simple and tasty. A lot have to do with that I’m so impatient.

A world champion on parfaits, pannacotta, soufflés, boiled eggs and poached egg – not many that can beat me. I can peel one egg in each hand at the same time if I have boiled them myself. Should be in Guinness World of Record. Hate anything with pastry, but love crumbles and puff pastry. Don’t like cookies and I have problems with ice cream, I’m addicted to it.

Absolut useless on doing omelets and pancakes – and I hate baking with yeast. So really what kind of chef am I ??? AN EXCELLENT one – and I been paid really good money for many years for my knowledge and leadership.

I’m famous for my salads, my salmon dishes, my dressings, my desserts, my seafood, goats cheese dishes, vegetarian dishes, my orange fish soup, my Irish stew, my bread & butter pudding with 3000 calories per portion and 100rds other dishes.

Have an eye for winning dishes and if any dish takes too long to prepare I loose interest and so would my chefs do. They were under extreme pressure with many people to serve, many outlets and quick crossings.
Plus I know everything about food handling and food storage. I’m a massive asset for any restaurant and my employee for nearly 35 years paid my weight in gold. *laughter – that’s why I never gone on a diet the last 20 years. 

My chefs said that I was the female version of Gordon Ramsey – maybe I had his temper, but I never had his passion and devotion, not even close. Still Gordon doesn’t do very complicated dishes. Really like Gordon.

A little background to why I do pick up some of your dishes and not others. Now being a lonely dinner at home too – I don’t want to do something that means I have to freeze left overs or eat for days to come.

Slightly over a week ago I was served “Apple Cider-Maple Pork Chop with Caramelized Onion”  by Jen@ The Scrumptious Pumpkin – I call her “my little chef” and she has the cutest puppy by name Calvin. Her recipe talked to me in a very clear language. So on Saturday evening I made it and it’s a fantastic dish. Really recommend it. You can’t go wrong.

I had it served with coarse Dijon mustard mash. Oooooh, I forgotten to tell you that I’m a world champion on mashes too.

I followed Jen’s recipe – only thing I added was thyme for seasoning of the pork chop, love thyme with pork. I’m not such a healthy eater as Jen are and only use fat free meats – I love all my meats to have nice marbling of fat, as you can see. Most fat melts away and it make the meat moist. That’s only my personal preference. Nothing is wrong or right here. I had a piece of pork neck in my freezer that I used.

My mash I always use standard ingredients as seasoning, warm milk, real butter, grated nutmeg , sugar, salt and a lot of freshly ground black pepper. I always make the mash in the pot I boiled the potatoes in – drain the water away and I put the potatoes back on the stove so excess water can evaporate. Hate runny mash. All the seasoning I put in with milk and heat it all up. Take the halve amount first in with the potatoes – use my electric mixer to make the mash fluffy. Highest speed = 2 min job. If more fluid is needed I add a small amount at the time. If I want to add flavors to the mash I add that as the last ingredients, such as cheese, broccoli, garlic, spinach, bacon ect and fluff it up again with the mixer. You can put anything you fancy into mash potatoes. Love carrot mash – the carrots has to be cut into small pieces and have to cook for about 30-50 min, before they are soft enough to be mashed with potatoes.

That was a little cooking lession – and really I was a fantastic mentor too. *smile

”Men are like sour apples, 
they can make you pucker,
make you cringe,
and still make your mouth water for more”
Stephany Crowley

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