SALAD, CHOPS & A COCKTAIL.
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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
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.
DRAGON FRUIT COCKTAIL
Serves 10
1 Frozen Dragon Fruit, cubed
1 Bottle of Chilled Champagne
1 Bunch of Mint
1 Sliced Lime