Tuesday, September 16, 2014

September 15, 2014 New Recipe Stir Fried Rice and Calabacitas with Grilled Pork Chop, PPI baked stuffed Italian sweet pepper and PPI Caprese Salad with Riscal Rueda

I thawed out two boneless sirloin pork chops after lunch.  When Suzette came home, we decided to use some of the PPIs in the fridge.  Suzette suggested calabacitas with the pork chops and I suggested using the PPI stuffed sweet Italian peppers.  But there was a problem, there was not enough calabacitas for two portions, so I suggested stir frying the calabacitas with some PPI rice, which Suzette did while the pork chops were grilling.  I added the PPI balsamic vinegar/basil dressing from Saturday evening’s Caprese salad to the wok to add the flavor of the basil balsamic dressing to the rice and calabacitas.

Suzette had used good Moroccan olive oil to bake the goat cheese, oregano, and chive stuffed Italian Sweet Peppers and there was lots of oily sauce left that I poured over the chop, so when everything was plated the stir fried rice and pork chop lay in a puddle of sweet pepper, baked goat cheese and herb flavored olive oil.   We loved making bites of pepper, cheese sauce and pork or bites of stir fried rice with cheese sauce and pepper.  A very delicious meal with little effort.


Note: cheese sauce on top of pepper on top of pork chop with oil all around

The Riscal Rueda seemed to be a little tough for this oily saucy meal because of its slightly wild edginess (like the wild mountainous Asturias region of Spain where it is raised), but its crisp acidity definitely set off the food and cut through the grease.   

Although the pepper with its cheese sauce was a wonderful complement to every part of the meal, the most interesting dish was the stir fired rice with calabacitas.  The fresh corn, squash and onions caught in a matrix of crunchy rice made both more interesting.  We did not add fried egg to the stir fried rice dish, as that seemed to be a bit much, but on second thought that may have been great also.

Bon Appétit   

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