been cooking for over 50 years, and I enjoyed your recipe. I have never addded tomato leaves in the past, but will try it. the combination of canned and fresh tomatoes in your recipe is exciting. I like it. will try it, and bless you for your input.
absolutely. 45 minutes just too long. 25 minutes at 350 degrees should do the job. all ways do this with all the bones for stock. However, I always keep canned stock on the shelf just in case I run out.
Every year I grow in my vegetable-herb garden Egg Plant,Onions, garlic, tomatoes, green peppers and jalapenos., and all the italian herbs. I won't use veal as I was raised on a farm,where young cows were so innocent and beautiful to look at. I you ever look in a cows eyes, and are a sensitive phychic person, you will never ever kill another animal for food, or any other reason. that's just me.
I confess that I haven't looked at all the comments, but those I did read did not mention that many pork chops are cut from the tougher part of 'la pig. To keep from having a disaster at the table, I buy a top loin and cut my own chops. No bone, and some may say that's where all the taste is, especially if you have bone suckers in your group. (who doesn't)? If you buy pork chops at the store already cut, you can fry as indicated in the recipe, cut through one of the chops to see if it's edible, and if not, open a can of chicken broth, and steam those suckers for 15 -30 minutes. You can then make a gravy and top those chops, and they'll still be great, along with your favorite sides.
I like it.. never have used lime juice before, but will try it this time. I get so tired of having fried eggs and bacon for breakfast. Think i'll try this and a few other things to go with it. Ordered the Sriracha hot sauce, ...looking forward to that.!!!
How are you cooking the rib eyes? Pan frying, broiling, on the grill (inside or out) If inside in a pan, save the drippings, add some butter, sherry or wine, or a very little (a drop) of your favorite vinegar, and very definetly CREAM, and reduce the sauce until thick.
You won't need much, as it will be concentrated. and yes, to make a good sauce you need butter and cream.
You can substitute sour cream , and you may want to add a combo of grated italian cheeses like romano and parmesan. Don't forget the chives.
as a former restaurant owner, I am incensed at the outrageous conduct of some servers. You should have gotten up, gone over to the cashier, ask for the manager, and ask him to call the server in question. Then, in front of the manager, read that servers beads. It's obvious to me that server didn't know your son was autistic, and I am guessing he doesn't even know the definition of the condition. The manager, if at all conscious (some are not) would have insisted that you sit at another table, and given you a free meal. Your son deserved better. In California our servers are trained for every condition and allergy that customers have. My profit only comes from the best service we can give our customers. If a mistake is made, we try to correct it. Unfortunately, some customers just leave without saying anything. good luck in the future.