ARGHHH!: DH invited 4 for dinner next Sunday and promised beef.

No, it's not touchy...It's been a while since I made it but this is one of those

desserts where when I finished, I stood back and exclaimed, "Damn, I made that?!?" The 180 speaks to the eggs more than anything, in my opinion. Look for the ribbons as the directions state and then I let it cook a little longer. On it's own or folded into whipped cream, Pierre's Lemon Curd is a favorite, for sure.

 
These would be a nice compliment to the beef. REC: Green Beans With Roquefort and Walnuts

* Exported from MasterCook *

Green Beans With Roquefort and Walnuts

Recipe By :New Basics
Serving Size : 4 Preparation Time :0:00
Categories : Silver Palate Vegetables

Amount Measure Ingredient -- Preparation Method

1 pound fresh green beans
4 strips thick-sliced bacon
4 ounces Roquefort cheese
1 1/2 cups walnut halves -- toasted
freshly ground black pepper -- to taste

Bring a saucepan of water to boil and add the beans. Simmer until crisp-tender, about 3 minutes. Drain, rinse under cold water and drain again. Set them aside. Cut the bacon slices into 1/4-inch wide strips. Place them in a skillet and cook over medium heat until well-cooked, 5-7 minutes. Remove the bacon with a slotted spoon (reserve the skillet), and set it aside to drain on paper towels. Add the green beans to the skillet and heat through over medium heat, for 2 minutes. Add the Roquefort, and toss until the cheese just begins to melt, about 30 seconds. Sprinkle with the walnuts and lots of pepper. Serve immediately.

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I thought I was sick of cooking- but the recipes in this link alone are inspiring me!

 
Go for it! And while you're at it, can you please tell me how to make pork chops that don't have

the texture of rubber? I rarely eat meat, so I've only done pork chops a few times, but they've always been pretty dry, and I've never ovecooked them. I tried them again a few weeks ago, and they were so dry, I couldn't believe it - the worst I'd ever tried in my life - not a drop of moisture. I pan-seared them and they were NOT overdone. Should I bake them instead or just forget the whole thing? (I don't like the idea of brining, because we eat very very low salt stuff).

 
That would work. You don't want the tomatoes to turn into sauce just to the point of collapse.

 
I bbq them, I season them with montreal steak seasoning and slowly bbq them, TENDER and JUICY

If I am going to fry in pan, I put in red-wine vinegar, olive oil about a 1/2 tsp and dash of white pepper and slowly cook pork chops in pan, and with a twist of kosher salt on each side, that's all it needs still juicy and tender and NOT rubbery, but I believe the trick is cooking it slowly and keeping the olive oil and red-wine vinegar in the pan

 
Okay, thanks. I did them at medium/high heat like I do filet mignon - - sounds like that could be

the problem.

 
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