Cliff Bartlett
R.I.P. 5/17/2021
One of our local markets had bone in pork sirloin chops on sale for 99¢ a pound. Bought a couple packs of them, held two chops out and froze the rest. Grilled up a couple of those along with a couple of bakers and acorn squash with Asiago and Sage. Also, earlier in the day I baked a loaf of Cajun Three Pepper Bread. Have been following a lot of Eric Rush and pulled this recipe off of Breadtopia. I'll throw in a few pictures of that too.
I'll start with the bread. This was much different than the bread I've been doing the past year. Along with the starter (no packaged yeast in this bread) it includes bread flour, uncooked polenta, cayenne pepper, coarse black pepper, sea salt, Tabasco, water, finely chopped garlic, finely diced red bell pepper, and chopped parsley.
Let rise for 18 hours.
30 minutes at 500°.
Done.
OK. On to the squash. Got working on the glaze. Not shown is the butter.
Squash, Russets and the Asiago Cheese for the squash.
Put the butter mixture on the squash and placed on indirect heat (gave the squash a quick toast over direct heat first) along with the spuds.
The chops.
I marinated the chops for about 8 hours in water, soy sauce, vegetable oil, lemon pepper seasoning and minced garlic.
I'll start with the bread. This was much different than the bread I've been doing the past year. Along with the starter (no packaged yeast in this bread) it includes bread flour, uncooked polenta, cayenne pepper, coarse black pepper, sea salt, Tabasco, water, finely chopped garlic, finely diced red bell pepper, and chopped parsley.
Let rise for 18 hours.
30 minutes at 500°.
Done.
OK. On to the squash. Got working on the glaze. Not shown is the butter.
Squash, Russets and the Asiago Cheese for the squash.
Put the butter mixture on the squash and placed on indirect heat (gave the squash a quick toast over direct heat first) along with the spuds.
The chops.
I marinated the chops for about 8 hours in water, soy sauce, vegetable oil, lemon pepper seasoning and minced garlic.
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