Food Blog

I know I promised you restaurant reviews from the east coast - I just need to mess with a few more pictures and find some explanatory links, and I’ll have them up. But before I forget, I need to post this pork chop recipe I made while camping this weekend. Some browned chops, simmered in a goat cheese, sage, and bourbon sauce, was about the best camp meal I’ve fed myself in awhile. Next time I’ll look for the thick cut ‘chop-on-a-stick’ pork cut, with the frenched bone as a handle or I’ll cut them myself. Camp food should be easy to eat without a fork, mainly since you don’t have a much better eating surface than your lap.

I’ve mentioned my two burner coleman stove and other camp cooking gear before, actually twice. As I mentioned then, it would be nice to use the fire to cook on, giving the food that wonderful natural smoke flavor - “But of course the reality is I’d have to build some sort of rotiserrie contraption, find and cut only the best wood, and keep everybody else from throwing beer cans, Christmas tree-sized pines and other things on the fire for an hour. Too much work, especially when the time is better spent drinking.” So we depend on our Coleman stove to prepare the sort of meals you really can’t pull off on a fire without a lot of work.

pork chops, I used a 2.5 lb package of center and end cut chops
sage, fresh, minced
mushrooms, sliced
a large onion, diced
goat cheese, one small package (2.5 oz.?)
1/2 cup of water
a shot of Knob Creek bourbon

The chops, onion and mushsrooms were browned in a pan then simmered in a covered pot with the water and sage, until they were cooked through, low heat, about 20 minutes. Then the whole package of goat cheese gets melted in. The a shot or two of bourbon was thrown in, and the heat was increased, to burn off the alcoholy taste a bit. More sage was thrown in, about a minute before it was served.