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What's For Dinner?

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Put frozen biscuits in oven. Cook sausage, leave grease in pan, cook eggs in grease. Pull your biscuits out. Sausage on bottom, egg and cheese...enjoy
 
Phase one complete.

I'm not sure how the hell the processor cuts out the back straps so perfectly. I've done it many of times, but far from the work they do.

Just made my cuts, now on to marinade.

Any suggestions?

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marinade loin chops? OMG, please don't. save that mess for your lousy round steaks. your loins deserve better...

salt and pepper heavy, heat up a cast iron skillet with some high smoke point oil, just enough to coat the bottom of the skillet. canola or peanut will do. when the oil gives smoke, lay a few of those medallions in there for about 1 minute or so per side, do small batches so as not rob the skillet of too much heat. keep them all warm while you keep cooking, and when your are done, deglaze with 1/2 cup red wine plus 1/4 cup soy sauce, reduce by half and pour this over your medallions and serve. mashed taters would be nice.
 
Jamie said:
marinade loin chops? OMG, please don't. save that mess for your lousy round steaks. your loins deserve better...

salt and pepper heavy, heat up a cast iron skillet with some high smoke point oil, just enough to coat the bottom of the skillet. canola or peanut will do. when the oil gives smoke, lay a few of those medallions in there for about 1 minute or so per side, do small batches so as not rob the skillet of too much heat. keep them all warm while you keep cooking, and when your are done, deglaze with 1/2 cup red wine plus 1/4 cup soy sauce, reduce by half and pour this over your medallions and serve. mashed taters would be nice.
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I like it....

That's the route I'll take. Thanks buddy
 
When you say 'de-glaze', your talking once all have been cooked and kept warm, add all to the pan and add the soy and red wine at low heat?

Stupid question, but Gordo ain't no Martha stewart
 
yes, once all of your medallions are cooked, add wine and soy, reduce heat to medium (if you want) and scrape all the fond off of the bottom of the pan. think Auguste Escoffier, not Martha Stewart.
 
to clarify, you don't want to add the medallion back to the skillet as you do not want to overcook them. deglaze/reduce, and pour the reduction on your medallions to serve them, ok?
 
Good lord! Going to be tough to get to the glaze part with out hammering them down right outta the pan.

Did a couple singles to get temp right. Going to be a stellar meal
 
Jamie said:
yes, once all of your medallions are cooked, add wine and soy, reduce heat to medium (if you want) and scrape all the fond off of the bottom of the pan. think Auguste Escoffier, not Martha Stewart.
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Have you read Steve Rinellas book A Scavenger's Guide to Haute Cuisine? It's a homage to Escoffier and America's best edible flora and fauna.
 
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