Boozy-Q Brined Pork Chops

Boozy Brined Pork Chops APL II

You can tell it’s good if you light it and a blue flame comes up; that means it’s good moonshine and it won’t make you go blind.
Johnny Knoxville

Boozy Brined Pork Chops

Tender juicy thick cut pork chops brined for 3-6 hours in homemade apple pie moonshine brine, grilled and basted with apple jelly glaze.    Of course, the recipe calls for apple cider, which I didn’t have so the winter stash of apple pie moonshine worked quit well in the brine and I’ll definitely consider it again when a recipe calls for apple juice or cider in a brine.  Delicious, but one chop for me was too much to eat and the rest was for lunch the next day.  I served a spinach salad with sautéed mushrooms and onions dressed with Dijon-maple vinaigrette  and a side of blackberry and blueberry biscones.


Blackberry Scones II

Black & Blueberries Biscones

To finish the lovely seasonal local blackberries a good recipe for biscones from Back in the Day cookbook following the recipe for substitutions to the original adding in black and blue berries.  The blackberries were so large that I did not think that each biscone would have one or more using the 1-cup suggestion.   One link to the buttermilk biscones:

 Spinach with sauteed mushrooms and Maple Vinaigrette

Spinach Salad-not your usual
Extra-virgin olive oil about a tablespoon for the sautéed the onions and mushrooms
1/2 medium onion, thinly sliced
2 cloves garlic, minced
small container of crimini mushrooms, sliced
1/4 cup red wine
salt + pepper to taste
1 bag baby spinach-8 ounces
Shaved Parmigiano Reggiano

Blend the following in a salad dressing shaker or container
1 small shallot minced
*1 small clove of garlic, minced
2 teaspoons Dijon mustard
2-1/2 teaspoons maple syrup
1/4 cup red wine or balsamic vinegar
1/2 cup extra-virgin olive oil
salt + pepper to taste
1. In a large skillet, heat 1 tbsp. olive oil over medium heat. Add onions and sauté until softened.  Add garlic, mushrooms, red wine and salt and pepper and continue to cook for another 3-4 minutes.  Remove from heat and set aside.
2. Prepare salad in a  large salad bowl, add the spinach, mushroom and onion mixture and parmesan cheese. Drizzle the salad
dressing and toss.