The weather was lovely, the farm stand near work is open, strawberries are in season. This week the menu creation started with dessert, then sides and finally the protein. The window for fresh local strawberries is 3-4 weeks so I’m having them as often as possible. The farm stand had just harvested kale and beets; score. Boneless pork sirloin was on sale at Ye Olde Grocery Mart so it took the stage.
Menu
Grilled Pork Chops
Baked Potatoes
Braised Kale
Roasted Beets
Homemade Bread
Strawberry Shortcakes
Notes
There were 9 of us for dinner this week (5 adults; 4 children).
I brined (3 qts water, 3/4 cup kosher salt, 1/3 cup sugar) the pork for about an hour before grilling it. Even though I overcooked some of the pieces to get some color on them they were still fairly juicy.
Ted made the kale and it was delicious. Hopefully I can get him to divulge the recipe.
Ted also baked bread and make the shortcakes. The shortcakes are from Alton Brown’s book “I’m Just Here for More Food“. After the strawberries were hulled and sliced he added ~1/2 cup of sugar to the bowl and gave them a stir. Freshly whipped cream completed the dessert. So good.
Afterlife Cafe 