Pot & Cover

Scott bought porkchops for us when he got the ingredients for the shrimp last nite...he brined them all last nite and today...I'll have to find his brine recipe later. Today he pounded them thin, I cut a pocket in them with Papa Carl's filet knife and stuffed them with the mushrooms & onion he'd sauteed in butter, s&p with shredded Gruyere....he's going to bread them with flour, egg and panko, then pan fry and we'll top with extra sauteed onion, mushroom and Gruyere. I'll make some pilaf and we decided to make a tomato salad with balsamic vinagrette . We needed dessert too of course...so he went out for Pralines' and Cream...I'm sure Blue Bell. The kitchen smells so good:) Hope he's home soon....The picture reminded me that we had sliced tomato with balsamic dressing and fresh basil...accidentally over seasoned these chops cause I forgot about the brine and added extra salt before Scott breaded...otherwise a very successful chop:)

Scott was 'jonesin' for alfredo sauce...which he'd never made. He looked up an Emeril recipe, added Gruyere and shrimp and off to the races! SOOOO yummy. He served this with garlic bread and roasted squash (oil, s&p, roasted in 400 oven till tender maybe 15 min) Ingredients 1/2 lb capellini 1/lb peeled & deveined shrimp, medium size...or whatever:) 6 tablespoons unsalted butter 1 small yellow onion, minced 1 cup heavy cream 1/2 cup finely grated Parmigiano-Reggiano 1/2 cup grated Gruyere 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Fresh basil, for garnish, optional Directions Cook the capellini in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid. While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add onion and saute until tender and carmelized. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes, add the

four handcut ribeyes... We are at the Mc's Ranch Steakhouse tonight....Sammy has a new Weber grill that needed a proper review...so he bought a 16 lb rib eye roast, cut us thick steaks and is ready to throw em on the grill. He peppered em, freshly ground and rubbed it in really good. Judy is making a tomato salad and baked taters and grilled peppers, onion and squash...and the beverage of the evening is a chilled bud light lime. Malbec red wine is also on the menu...a wine Judy is introducing to us that she was introduced to by a friend of theirs...one of their cruise, wine club buddies:) Tex is making sure all is well on the ranch...and awaiting scraps of ribeye...smart dog:) We have so much fun at the Mc's house...oh, and we can't forget the beautiful strawberry shortcakes with chocolate drizzle and vanilla icecream prepared and presented by the master...Sammy. The Mc family is evidence that we were supposed to be in Texas...we were meant to know them...meant to be bless