This recipe for juicy brined pork chops is a variation on one I’ve been making for years. While I was in Tuscany during my DaVinci Storyteller experience earlier this fall, I soaked up the aura and sensory beauty of the place – it’s hard not to! Aromatic foliage grows wild everywhere, like bay laurel, lavender and rosemary, each of which happen to be classic and delicious seasonings for thick cut pork chops. [Read more…]
One of dozens of things I’ve learned from the Zuni Cafe Cookbook, possibly my favorite food book of all time, is the method of pre-seasoning meat (and fish) with salt. Generously, and often well in advance of cooking.
The thought of not only planning next day’s dinner in advance – and actually starting to prepare it too – seems like one more good intention gone astray. BUT, in this case the “preparation” involves taking chicken out of the package, sprinkling it with salt, putting it back into the refrigerator and forgetting about it for 24 hours. Yup. Trust me, it’s totally doable. And that simple step has a big impact on the outcome. [Read more…]