The evening started with a poached pear salad on hydroponic bibb lettuce, with goat cheese and cinnamon vanilla glazed walnuts, dressed with a homemade poached pear balsamic vinaigrette. That was pretty darned tasty.
The main course included Texas thick-cut smoked pork chops with a homemade zingy barbecue sauce. On the side: smashed potato salad that captured perfectly what you might expect at a good southern country establishment, and my first take on stuffed sweet peppers.
Fortunately, at meal's end, there was still a bit of red velvet and cream cheese swirl ice cream for dessert, leaving no room for anything but the crying.
"Texas Thick-Cut Smoked Pork Chops," by Ashley Moore. In Cook's Country, June/July 2016, p. 4-5.
"Smashed Potato Salad," by Christie Morrison. In Cook's Country, June/July 2016, p. 8. Helpful reminder about the best technique for cooking eggs from Chow Hound's video short: How To Make the Perfect Hard-Boiled Egg.
Stuffing-Stuffed Peppers based on "Stuffed Peppers with Chickpeas, Goat Cheese, and Herbs," by Diane Unger. In Cook's Country, June/July 2016, p. 12.
Poached Pear Vinaigrette loosely based on "Onion Vinaigrette Salad Recipe," by Harriet Stitcher of Milford, IN. Originally published in Quick Cooking, May/June 1999, p. 11. Recipe downloaded from Taste of Home online.
Poaching of pears in wine based in part on "Fresh Poached Pear, Toasted Pecan and Bleu Cheese Salad with Pear Vinaigrette," from Chef Albert Breurs of the Old Guard House Inn. Found online via the Food Network.
"Cinnamon Vanilla Glazed Walnuts," from McCormick & Company, Inc.
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