I porked the plate!

These days my posts are more sporadic as I have been busy reinventing myself.  I am still on the path of discovery on the culinary, however I have been focused on some other projects.  I thought it was time to make a post on the blog about some of my adventures and show you a dish that made a few weeks ago that was a great success.  Back in February, Mandi and I bought a food processor and it has been a great tool to have.  Not only have I been making all kinds of hummus but I decided to make my own hot sauce.  I wanted something that was similar to the Sambal Olek sauce I was buying at the asian market but with better flavor, less salt, and no preservatives.  I decided to experiment and after only a few tries I perfected my formula.  I have not sold it to anyone yet but I plan on marketing it to a small group to start.  It is a simple but flavorful sauce that works with almost anything I have added it to.  Besides the exciting development of my hot sauce formula, I have accomplished something I feared would never happen, I ate at Chef Gabriel Hamilton's restaurant Prune.  It was an amazing, flavorful experience.  I was able to truly make a connection with my style of cooking, simple, fresh, and delicious.  Chef Hamilton does all three perfectly!  I hope everyone is doing well and experiencing life to its fullest.  I truly believe that one of the greatest ways to see what life has to offer is by exploring food.  Even if you do not have the time to travel to a big city, culinary adventures are all around us.  You can experience other cultures and travel the world by experiencing the local gems likely found in your town.  Step outside your comfort zone and experience something new in your town.  I will now get to the main point of this post, the plate I porked.  This dish is simple, yet full of sophisticated flavor profiles.  I took a petite pork loin chop, seared it with some simple spices and added rum caramelized pears on top.  I wanted something creamy in this dish so I roasted some yukon gold potatoes and melted double cream havarti on top.  The potatoes created a perfect resting place for the pork chop, juices and all.  Unfortunately at this time I can not find the recipe.  When I find it I will post it for everyone to try.   

Food Is Life!

Shane