What's for Dinner?

[vintageTink]

Not too bad.

I took pork rinds and was wondering what to do with them. I had a packet of seasoning that is used to make Chex mix. So I dumped it on the pork rinds and shook. It was pretty darn good!

 

[dh66]

Wait a minute. Are we talking about breading something with crunched up pork rinds then frying it? I'm feeling inspired.

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[vintageTink]

Yes we are.
Last time I used an egg wash and pork rinds to make fried mozzarella sticks. Mmm.

 

[Gregg Axley]

Yes we are.
Last time I used an egg wash and pork rinds to make fried mozzarella sticks. Mmm.

I'll need more details than that.
I'm interested.

 

[dh66]

Sounds tasty. Gonna have to try it.

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[vintageTink]

I'll need more details than that.
I'm interested.

The egg wash was egg and heavy cream mixed. I dipped the cheese (real, not that string garbage) in the crushed pork rinds (pork rinds, a little bit of Parmesan, Italian seasoning), then the egg wash, then again in the rinds. You place it on a plate or cookie tin. Freeze for half an hour to set the coating.
Fry for a minute or two. Scarf down.

 

[Gregg Axley]

The egg wash was egg and heavy cream mixed. I dipped the cheese (real, not that string garbage) in the crushed pork rinds (pork rinds, a little bit of Parmesan, Italian seasoning), then the egg wash, then again in the rinds. You place it on a plate or cookie tin. Freeze for half an hour to set the coating.
Fry for a minute or two. Scarf down.

Thanks
I copied it to my notepad.

 

[vintageTink]

I love mozzarella sticks. I made it with cheddar too.

 

[Virginia Creeper]

I want to try this, but it seems every bag of pork rinds I've ever bought has smelled slightly rancid. Is this because my only other real exposure to pork rinds is homemade pork scratchings? Is it a feature of commercial pork rinds? Or am I just getting bum rinds every time?

 

[vintageTink]

I've never had homemade scratchings.

If they made chicken or turkey rinds I'd eat those. My favorite part of the bird.

 

[jamespowers]

Too bad you didn't stop by. There was plenty to go around.

Tonight's repast was borscht with apple and walnut salad.

Darn! I forgot.

 

[Stray Cat]

Dinner yesterday:

(yes, it's cabbage soup - forgive me for such an non-amusing dinner choice - my bowl are to blame)

and scrambled eggs (I guess you'd call them "organic" - I just call them "eggs") lol

 

[RBH]

I've never had homemade scratchings.

If they made chicken or turkey rinds I'd eat those. My favorite part of the bird.

 

[vintageTink]

Okay, I need to find those!

 

[jamespowers]

Dinner yesterday:

(yes, it's cabbage soup - forgive me for such an non-amusing dinner choice - my bowl are to blame)

and scrambled eggs (I guess you'd call them "organic" - I just call them "eggs") lol

Cabbage soup?!

 

[vintageTink]

Well, for lunch I made grilled cheese.

 

[GHT]

We have travelled a good deal throughout Europe, and we have always enjoyed the diet of the Latin countries. Reading here yesterday about all the pork variations, made me remember a delicious Italian dish. It's quick and easy and very filling. Called Sorrento Pork, you need a couple of pork chops, or preferable two one inch thick slices of the loin. About 8oz of mushrooms, peeled and sliced, a red or green pepper, sliced into strips and a good shake of dried oregano.

In a pan of heated olive oil, cook the chops slowly over a medium heat, for about ten minutes, turning them constantly. Add the mushrooms, peppers and oregano, cover and simmer gently for a further 30 minutes. This meal was made for pasta. I like to serve it with pasta bows. If you are not calorie counting, serve it up with a slice mozzarella cheese on top of the pork. A chilled glass of white chianti lubricates the taste buds. Cheers.

 

[jamespowers]

Well, for lunch I made grilled cheese.

The subliminal messages made you do it. Did you add bacon?

 

[Virginia Creeper]

Tonight's dinner is supposed to be chicken fajita bowls, but if I don't get moving soon it's going to be cereal.

 

[RBH]

We have travelled a good deal throughout Europe, and we have always enjoyed the diet of the Latin countries. Reading here yesterday about all the pork variations, made me remember a delicious Italian dish. It's quick and easy and very filling. Called Sorrento Pork, you need a couple of pork chops, or preferable two one inch thick slices of the loin. About 8oz of mushrooms, peeled and sliced, a red or green pepper, sliced into strips and a good shake of dried oregano.

In a pan of heated olive oil, cook the chops slowly over a medium heat, for about ten minutes, turning them constantly. Add the mushrooms, peppers and oregano, cover and simmer gently for a further 30 minutes. This meal was made for pasta. I like to serve it with pasta bows. If you are not calorie counting, serve it up with a slice mozzarella cheese on top of the pork. A chilled glass of white chianti lubricates the taste buds. Cheers.

That sounds great!