Friday, February 26, 2010
Sir Sportsalot COOKS!
Are you as amazed as I am?
Let me tell ya...when I was informed that Sir Sportsalot wanted to make dinner...I didn't argue. I wanted to. Not because he was going to cook, but because I had a plan. I was planning on making a recipe that I'd been wanting to cook for months. I was planning on making Julia Child's Boeuf Bourguignon!!!
But, I bit my tongue. Hard. And put my plans on hold. When one is presented with a miracle, one shuts up and accepts it.
This announcement was made in the middle of a Costco shopping trip. (I had lots of witnesses so he couldn't back down). We had bought lots of meat and of course we stalled in the baking section where they have all sorts of seasonings....and tossed a few new ones into our cart.
After all was said and done (and paid for....holy crap! Why do I spend twice as much when he goes with me?) Sir Sportsalot decided he wanted to cook the pork top sirloin steaks (a.k.a. really thick pork chops) with our new lemon pepper seasoning.
Oh....btw...I've been informed that he will resume his bbq'ing status in March. hmmm
I made a few suggestions (presented them as questions....cuz then it's his choice and not mine and we all know that our men like to "think" it's their choice, right?)
Well, lets just say, he cooked (while I presented the background "tips") and we enjoyed the outcome.
The marinade was very simple:
1 tablespoon Lemon & Pepper Seasoning Salt
Juice from 1/2 lemon
about 1 or 2 tablespoons of olive oil
Combine in a zip lock baggy and add 2 pork steaks
Allow to marinade for at least 30 minutes, in your fridge. More time would be better but 30 minutes was all the time we had
Preheat your oven to 375'
Coat an oven safe skillet with more olive oil and sear both sides of the "steak" (discard the marinade)... pour 1 cup chicken broth into the skillet and plop into the oven to finish cooking....time will depend on how thick your meat is...about 15 minutes maybe? Best bet is to use a meat thermometer if you're in doubt, until the meat has an inside temperature of about 170'
Meanwhile he steamed some asparagus and sauteed some mushrooms and onions. The meat was sliced and doused in the broth before serving.
mmmmmm....it was so delish. The meat was tender...the veggies were full of their own flavors...and you know what? It was wonderful to not have to cook but still have some small amount of input (read guidance) on what was done and how it was done.
Btw...I did have to plate the food for your viewing pleasure. I think it would've been too much to ask to have Sir Sportsalot do all that. Maybe someday....but for now....cooking the meal is just fine with me.
Oh and I did make the Boeuf Bourguignon a week later, and will post about that wonderful dish very soon.
Printable Version: Lemon Pepper Pork