Saturday, September 15, 2012

Pork And Beans

Beans and potatoes from the garden and thin slices of pork for a fast dinner. I sliced the potatoes and popped them in a saucepan with olive oil and a sprig of rosemary. The beans -- a mix of yellow wax, Romanos, and flashy purple-striped dragon tongue -- were sautéed in hot oil with shallots, garlic, chiles, and plenty of oregano. Cherry tomatoes and a splash of balsamic vinegar turned the beans into a warm salad. While the potatoes bubbled and the beans softened I quickly dipped the pork slices in beaten, seasoned egg and crusted them in a thick, crunchy coating of bread crumbs and parmesan cheese, a greta way to use up stale bread. I pan fried the pork in olive oil and butter for a crispy exterior James loves. I topped the pork Milanese with a zesty radish green pesto sauce.
"Don't forget how to make this one," James said while carrying dishes to the sink. Not a chance!

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