Impressive dinners

25 Feb

Tonight’s dinner was a great one. I have pretty high expectations for myself and it’s not too often I think that a dinner is spectacular. Tonight was one of those dinners that you wish your stomach was bigger, just so you can keep eating.

The menu was seared pork porterhouse chops over white bean ragu and tamarind BBQ sauce. I know it sounds intimidating, but it really is simple. Start with the most important step, brining.

Make sure you brine your chops before you cook them. The cut that I used, is simply a bone in chop that has the loin and the tenderloin on the same cut. This meal will work just as well with boneless or even the tenderloin.

White Bean Ragu

1 can Great Northern Beans
1 cup red pepper, bruniose
1/4 cup white onion, bruniose
1/4 cup fennel, bruniose
1/2 cup carrot, bruniose
1 large clove garlic
1 tablespoon parsley, minced
salt and pepper to taste
1 pinch dried thyme

combine all ingredients in a sauce pan and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the ragu has thickened. Season and serve.

Tamarind BBQ sauce

1/2 cup ketchup
3 tablespoons tamarind paste
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1/2 teaspoon cayenne pepper
2 tablespoons honey
1 large clove garlic, minced

Wisk all ingredients together, adjust the cayenne to make the sauce to your heat levels.

Ragu in general gets better as it sits, so the leftovers (if there are any) will be better the next day.

Always thinking of the next meal

-Katie

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