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Thread: Mongolian Pork Chops...Stokes? (or Le Hampur puts on the feedbag!)

  1. #41
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    This thread. The hungry it bringz.

  2. #42
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    Quote Originally Posted by FF2 View Post
    Always the peniz with yooz guys.

    I'm just concerned I won't be able to get my hands on baby loin australian lamb chops on Saturday at The Big Y.
    They'll have them at the Big Y but they are usually very expensive. Even I don't splurge on them unless they are on sale--they are typically $10-$12 an lb. Doing 2 dozen or so like the above pics will cost you a pretty penny.

    You could do that with just double cut bone in pork chops without the mongolian sauce. But you need to stuff them--just plain pork chops with olive oil, salt, pepper, garlic and thyme (I wouldn't use rosemary) is a bit boring, so for these I stuffed them with pancetta and asiago cheese. May have thrown a few leaves of baby spinach in there too. Note the burnt sticks--I took bamboo skewers, soaked them in water and used them to hold the chops closed, snapped them off so you can pull them out by hand after grilling.

    Pork chops IMHO need either a sweet glaze (mongolian, teriyaki, mustard and molasses), or if using a savory finish should be stuffed. And these were brined beforehand because they weren't marinated in anything.


    _

  3. #43
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    Quote Originally Posted by JStokes View Post
    They'll have them at the Big Y but they are usually very expensive. Even I don't splurge on them unless they are on sale--they are typically $10-$12 an lb. Doing 2 dozen or so like the above pics will cost you a pretty penny.

    You could do that with just double cut bone in pork chops without the mongolian sauce. But you need to stuff them--just plain pork chops with olive oil, salt, pepper, garlic and thyme (I wouldn't use rosemary) is a bit boring, so for these I stuffed them with pancetta and asiago cheese. May have thrown a few leaves of baby spinach in there too. Note the burnt sticks--I took bamboo skewers, soaked them in water and used them to hold the chops closed, snapped them off so you can pull them out by hand after grilling.

    Pork chops IMHO need either a sweet glaze (mongolian, teriyaki, mustard and molasses), or if using a savory finish should be stuffed. And these were brined beforehand because they weren't marinated in anything.


    _

    that looks delicious

  4. #44
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    Quote Originally Posted by BushyTheBeaver View Post
    You've obviously put some thought into this. Except that "curry" is a meaningless term.

    I had girlfriend once that wore cardamon as a scent. To this day just a whiff of it gets me hrony and pining for the fjiords.

    Saffron, I can't afford saffron. Cheaper to flavor your dishes with raw, uncut cocaine.

    Don't know what "coconut mikl emulsion" is but it sounds fairly ghey.
    Yeah, I was making that all up. I've never cooked anything Indian, never used "curry".

    I love saffron, use it in a bunch of dishes, bought some in Spain and it was about $20 per gram.

    I never know whether the stuff I get here is real, so I figured as long as I was in one of the Mecca's of saffron, that I'd get the real stuff.

    Problem is, it came in cool little bottles, so it's more of a decorative piece than something I'd actually use to cook with

    _

  5. #45
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    Quote Originally Posted by JStokes View Post
    Problem is, it came in cool little bottles, so it's more of a decorative piece than something I'd actually use to cook with

    _
    It seems as if you may be channeling your inner Martha Stewert here, minus 6 hampur points.


  6. #46
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    Quote Originally Posted by jetswin View Post
    that looks delicious
    These are the chops beforehand. Pretty easy to stuff them--just cut a pocket through the meaty part all the way to the bone with a paring knife. I've usually use prosciutto or panceta and a sharp cheese, sometimes mushrooms or spinach. And peg them shut with skewers. Outstanding.



    _

  7. #47
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    Quote Originally Posted by jetswin View Post
    It seems as if you may be channeling your inner Martha Stewert here, minus 6 hampur points.

    Cute bottle.



    _

  8. #48
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    This goddamm thread. I want to eat my laptop.

    Did you buy more than one bottle? Keep a couple for decoration and use the others to cook.

    When you run out, you have an excuse to go back to Spain.

  9. #49
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    When is freaking Borgo coming back?



    _

  10. #50
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    Quote Originally Posted by JStokes View Post
    When is freaking Borgo coming back?



    _
    we do miss his culinary expertise amongst other things

  11. #51
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    Quote Originally Posted by JStokes View Post
    Cute bottle.



    _

    So it's about the size of a regular person's thumb nail?

  12. #52
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    Quote Originally Posted by JStokes View Post
    Cute bottle.



    _
    Internet Explorer?

  13. #53
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    Stokes....brine or marinate these?


  14. #54
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    Quote Originally Posted by FF2 View Post
    Stokes....brine or marinate these?

    brine for inverted, marinate for verted

  15. #55
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    Quote Originally Posted by FF2 View Post
    Stokes....brine or marinate these?

    They look like they could use a good rub.

    _

  16. #56
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    Quote Originally Posted by JStokes View Post
    They look like they could use a good rub.

    _
    Yeah. I'd rub and skewer them.


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    Quote Originally Posted by JStokes View Post
    I love saffron, use it in a bunch of dishes, bought some in Spain and it was about $20 per gram.

    I never know whether the stuff I get here is real, so I figured as long as I was in one of the Mecca's of saffron, that I'd get the real stuff.

    Problem is, it came in cool little bottles, so it's more of a decorative piece than something I'd actually use to cook with

    _
    I'm just mad about saffron

  18. #58
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    Quote Originally Posted by JStokes View Post
    These are the chops beforehand. Pretty easy to stuff them--just cut a pocket through the meaty part all the way to the bone with a paring knife. I've usually use prosciutto or panceta and a sharp cheese, sometimes mushrooms or spinach. And peg them shut with skewers. Outstanding.



    _
    :posts photo with knives to make up for cute bottle comment:

    Quote Originally Posted by jetswin View Post
    we do miss his culinary expertise amongst other things
    Don't you mean 'cunnilingual' ?
    Quote Originally Posted by brady's a catcher View Post
    So it's about the size of a regular person's thumb nail?

    too easy, I let those go.

    Quote Originally Posted by PlumberKhan View Post
    Internet Explorer?
    Don't knock it, since IE9 it has been much better. Although Im finally using Chrome now myself.



    Quote Originally Posted by FF2 View Post
    Stokes....brine or marinate these?

    Well I should hope they'd be boneless...

  19. #59
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    On my way to the food store shortly, this is what we settled on for today. Good ole fashioned BBQ chicken and Sangria.







    _

  20. #60
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    Was planning to put pork chops on the grill this afternoon, gonna have to try those Mongolian chops...they sound awesome!

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