SALAD, CHOPS & A COCKTAIL.

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Salad and Bread

ASIAGO SALAD DRESSING

Approx 8 fl oz.

  • 1 teaspoon dijon mustard

  • 1 teaspoon Worcestershire sauce

  • 1 garlic clove pressed

  • 1/2 teaspoon black pepper

  • 1/4 cup mayonnaise

  • 1/4 cup olive oil

  • 1/2 cup asiago cheese shredded

​Combine dijon mustard, Worcestershire, garlic, black pepper, mayonnaise, olive oil and asiago cheese in a food processor or blender. Pulse until smooth.

BRINED PORK CHOPS & GRILLED FIGS

Serves 10

10 cups water

1.5 cup kosher salt

1 cup local honey

1.5 tbsp black peppercorns

5 sprigs thyme

6 cloves garlic

4 cups ice cubes

10 pork chops, 1.5 inch-thick

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Throw all the ingredients (minus the ice cubes and the chops) into a saucepan and cook over medium heat, stirring until the salt and sugar dissolve. Remove from heat and stir in ice cubes.

Once brine is totally cool, place chops in a ziplock bag and allow them to brine in the fridge overnight (about 8 hours). Before cooking, pat them dry and allow them to come to room temp. Cook the same way as the chops above.

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DRAGON FRUIT COCKTAIL

Serves 10

1 Frozen Dragon Fruit, cubed
1 Bottle of Chilled Champagne
1 Bunch of Mint
1 Sliced Lime