Today when I got home from work I pulled out my vinyl copy of Sid & Nancy and put it on Side A. As I was sitting there checking e-mail, browsing journals and looking at the general collection of food-porn thats out there, I was hit by the song Haunted by the Pogues. I've heard this song a million times, but it just hit me this time how great it is.
I transferred the song to my midi-disc player and got to work...
I started by heating 2 Tablespoons of olive oil in a small saute pan. I went and mixed up 1/3 Cup of breadcrumbs with 1/2 teaspoon of Herbs du Provence, 1/4 teaspoon pepper, and 1/2 teaspoon kosher salt. I minced 2 cloves of garlic and slid them off my chefs knife into the oil. I lightly sauted them for about 45 seconds then added the crumbs. I mixed it all together and toasted the crumbs a little.
I put the crumbs in a bowl then went and quartered a few red skinned potatoes and threw them in a pot of water. I then de-boned two fat pork loin chops. I fired up another pan and seared the chops for about 4 minutes on both sides. I deglazed the pan with some white wine and threw it in the oven to roast the pork.
While the chops were cooking, I chopped up some mangos and apples and let them macerate in tequila for dessert.
About half way through the pan roasting, I slapped a little Dijon mustard on the top of the pork, then a generous portion of my bread crumbs. More roasting...
Finally I mashed the potatoes, plating them with the pork and a pile of mixed greens. Dinner was good...
That's one of the best things about being with Kerrie, too. She appreciates good cooking. When I sent out those plates, she dug right in. Her face lit up a little. It was, as always, a great feeling to cook and to eat.
"I want to be haunted by the ghost of your precious love..."
- Pogues
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