Marc and Jessica played host to this years cocktail party. Its almost embarrassing saying you've been to 14 of anything. This thing used to be a noon to midnight affair, but our livers have collectively yelled uncle. Now its a more civil event of Hors d'œuvres and well dressed women.
I hung out back cooking pork chops, getting smoke in my eyes, and learning all about the personalities I've been drinking with for all these years. I found out why they call Lisa "Motorcycle Lisa". Turns out Google knows more about her than I did. Try searching "motorcycle lisa san francisco".
This is my second year with this pork chop recipe and I feel I've perfected it. Its really just the same set of herbs that I've been working with for the last year, but the fire brings them to life.
4 pounds of thin cut bone-in porkchops (1/2 inch).
Throw the pork in a bowl with lots of salt, pepper, olive oil and a little vinegar.
Add a generous handful of chopped cilantro, and 4 chopped serrano peppers.
Mix well, cover, and let sit in the fridge until dinner time.
Cook over medium-high coals a couple minutes per side. Just until the meat is no longer pink. I wait for the blood to seep to the top.
Posted via email from agnoli
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