May 12, 2003


Sunday night dinner.... After eating out at Coyote Blue on Thursday, having dinner made for me on Friday night, and having pizza on Saturday, I finally got back to cooking!

The Menu:
Andalusian Pork Rolls
Goat Cheese Mashed Potatoes
Steamed Green Beans

Andalusian Pork Rolls
(inspired by a recipe from Bon Appétit)

Described as "a delicious tapa that is called flamenquines in Spanish...related to the term flamenco, which refers to any colorful dish from Andalusia."

2 TBSP minced fresh parsley
2 garlic cloves, minced
3 boneless pork loin chops (about 18 oz. total)
6 thin slices prosciutto (about 2 oz.)
2 large eggs, lightly beaten with 2 tsp milk
1 cup plain dried bread crumbs

Mix parsley and garlic in small bowl. Flatten pork to 1/4-inch thickness. Top each piece of pork with a slice of prosciutto and sprinkle with parsley/garlic mixture. Roll and secure with toothpicks. Dip into egg mixture, then coat with bread crumbs. In skillet, heat approximately one inch of olive oil to 375 degrees and then fry pork rolls until cooked through (about 13 minutes), turning every few minutes.

Goat Cheese Mashed Potatoes
(from One Potato, Two Potato)

1 1/2 pounds russet potatoes, peeled and cut into chunks
coarse salt
4 TBSP butter, softened
4 oz. goat cheese, at room temperature
3/4 cup heavy cream (I prefer sour cream)
3 TBSP freshly chopped chives
salt and pepper, to taste

Boil potatoes in water seasoned by a pinch of coarse salt until potatoes are tender. Mash the potatoes. Cut the butter into pieces and beat in. Cut the goat cheese into bits and beat in. Pour in cream 1/4 cup at a time and stir until absorbed. Season with chives, salt, and pepper, and serve.

Posted by Jennifer at May 12, 2003 6:49 PM

The meal was a grand one, though the pork rolls didn't seem to come out quite as planned. Pork chops just seem to resist being pounded down to 1/4", so the results probably weren't quite what they were originally intended to be. It was quite tasty nonetheless, and Jenn mentioned trying again at some point, possibly with another cut.

The potatoes were really, really good, with an unusual, but very enjoyable, texture, and a wonderful tang. Highly recommended!

Posted by: Michael at May 12, 2003 9:35 PM
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