Jar-B-Que

Tom and Scott joined us for dinner. We had cheese and wine before the main course.

I call these Hosin-Marinated Pork Chops which I call “Jar-B-Que”. The recipe is from Jar Restaurant. The chops are cooked in the oven, no need to cook on the grill. We usually marinate them for 3 or 4 days so the flavors get infused into the meat. Of course we purchased the beautiful chops at McCall’s Meat and Fish. You can get the recipe from our blog of: July 30, 2012. Click the date to get the recipe.

We started with a new salad, that has become a favorite for me. It is a Greek Salad from a recipe in the New York Times. It surprised me because it doesn’t have any vinegar. At the end the salad has dried Oregano sprinkled on top. We also used Malden Flaked Salt. It is substantially different from regular salt, and I will be using it a lot more in the future.

We served Corn with the chops.  For dessert we had Brownies and Ice Cream. It was a very tasty meal!

Greek Tomato Salad

New York Times

The Greek approach to a good tomato salad, whether it has cucumbers and lettuce or not (this one doesn’t), is all about keeping it simple. Sweet, ripe summer tomatoes, salt and olive oil are all you need. The flourishes here — green pepper, red onion, chopped mint and pinch of oregano — are optional, but they add brightness. Good Greek feta cheese takes it over the top.

TOTAL TIME

20 minutes

INGREDIENTS

                  3 to 4 pounds ripe tomatoes, preferably heirloom

                  1 small red onion, sliced thinly crosswise

                  1 or 2 small sweet peppers, such as bell or corno di toro, sliced into thin rings

                  Flaky sea salt, such as Maldon

                  4 ounces Greek feta cheese

                  2 tablespoons roughly chopped mint

                  1/2 teaspoon dried oregano

                  Fruity extra-virgin olive oil, for drizzling

PREPARATION

1. Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.

2. Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.

3. Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.

YIELD

4 to 6 servings