Cherry-grilled pork sirloin a la reverse sear to medium.
Fire-roasted bell pepper cream sauce (Tammy's great idea!), asparagus sautéed in bacon grease. Amen!

Beautiful.

PC

Looks very good. Will you put up the recipe for the pepper sauce?

quote:

Originally posted by Outnumbered:
Pig In The Garden! (Today's dinner, piG heavy!)

Let me fix that for you

0-0

quote:

Originally posted by ArtieS:
Looks very good. Will you put up the recipe for the pepper sauce?

Thank you.

Char the peppers, flipping til thoroughly black. Place in container just large enough to hold them, then cover tightly for 15 minutes. The steam will make them very easy to skin. Remove the skin and seeds/core/stem, and rough dice them. Try to retain as much of the juice as possible.

In a medium saucepan over low heat, sweat one diced onion in ample butter until translucent, then add 4 cloves of finely minced garlic towards the end, for another minute or so, stirring. Add 2 cups heavy cream, the peppers, and salt/pepper to taste. I also added a dash of chipotle powder and a little spicy red pepper flake. Warm gently, covered, over low heat, stirring, especially at the bottom of the pan to prevent scalding. You can add parmesan towards the end if you wish, but I didn't this time. It adds a nice flavor, but costs some of the smoothness of the sauce. If you do add parm, go easy on the salt, as some parm is rather salty.

This message has been edited. Last edited by: Outnumbered,

Looks outstanding!

Needs protection.

quote:

Originally posted by wildheartedson0105:
Looks outstanding!

Needs protection.

Thank you! Does the G26 in my pants count? Almost all the pics, including the plated pic, were taken outside. I wondered what my neighbors might tell the local PD if I jazzed up the photos with a sidearm! Guess I need a nice, high privacy fence!

quote:

Char the peppers, flipping til thoroughly black. Place in container just large enough to hold them, then cover tightly for 15 minutes. The steam will make them very easy to skin. Remove the skin and seeds/core/stem, and rough dice them. Try to retain as much of the juice as possible.

In a medium saucepan over low heat, sweat one diced onion in ample butter until translucent, then add 4 cloves of finely minced garlic towards the end, for another minute or so, stirring. Add 2 cups heavy cream, the peppers, and salt/pepper to taste. I also added a dash of chipotle powder and a little spicy red pepper flake. Warm gently, covered, over low heat, stirring, especially at the bottom of the pan to prevent scalding. You can add parmesan towards the end if you wish, but I didn't this time. It adds a nice flavor, but costs some of the smoothness of the sauce. If you do add parm, go easy on the salt, as some parm is rather salty.

Thanks.

A