
What a nice weekend…I was alone at home, tanning much my house, arranged, I changed the mobile, I put flowers harvested in the garden, and, of course, cooked too!
Yesterday I was a typical dish of Mines here: Rice with pork chops. For those who do not know, his would be the "spine" of the pig. A cut quite tasty, better still fresh when purchased in the São Jose do Almeida.This dish is not secret. Just temper and cook the pieces in the pressure cooker with enough water for another 30 minutes or less.
When the meat is soft, remove the pieces, clearing the broth and seasoning it will be in this broth as the rice is cooked. My temper like this: First put the meat in a Salmor for two hours to remove the impurities (learned that in a matter of Sonia Hirsch of the magazine Bons Fluidos). After braise garlic, onion, and pepper. I put the meat (without the Salmor) and a branch of fresh rosemary and another of sage.
Mix the rice with pieces on a platter, place the rest of the broth, is over, add minced chives and good appetite.
Generally serve as an accompaniment but braise kale yesterday innovate and invent the addition of cabbage salad below, that was a delight:
01 ripe tomatoes cut into cubes
01 onion cut into small cubes
02 heaped tablespoons of sliced mushrooms
02 branches of minced fresh cilantro
10 black olives minced salt, dried parsley and olive oil for seasoning ...
This is a dish to eat with your hands, without ceremony ....




