3 clove garlic minced, grated, smashed whatever 1 anchovy’s fillet smashed or a touch of fish sauce Juice one lemon 3 Tbsp red wine vinegar 1 Tbsp Worcestershire sauce 3 Tbsp Dijon mustard a dash of tobasco 3 egg yolks 1 ½ tsp black pepper zest and juice one orange 2 cup vegetable oil such as canola ½ cup grated Parmesan cheese
Place yolk, garlic, chovies, Dijon, lemon, Worcestershire and vinegar in a large metal bowl. Whisking contently slowly drizzle in the oil to make an emulsion. It should start to get thick and creamy. Once the oil is emulsified in add orange, cheese and spices, season with salt to taste
*This will keep in the fridge for up to 10 days
2 heads radicchio 2 oranges cut in segments croutons of your choosing, I like thin baguette slices tosted in chili oil ½ cup green onions a little more parm for toping
Chop radicchio, toss with oranges, croutons, green onions and dressing. Top with parm.
2 chops nice and thick 3 inch or Salt (or steak seasoning) Butter Pickled Kumquats Asparagus Lemon
Preheat oven to 400°. Season chops with salt or if you want to go crazy use a steak seasoning like Montreal steak.
Heat a cast iron pan up over medium high heat, add a little canola oil and sear chops about three or four min to get a nice crust. Flip chops and add a fat knob of butter. Spoon butter over chops and cook another min or two.
Place chops in oven to finish cooking, about 5 to 10 min depending on size and if you have bones. Use a thermometer and cook to about 145°. Nice and juicy
Remove from oven and rest 5 min I garnish this with pickle kumquats, will post recipe soon
Serve with steamed asparagus tossed with lemon and oil.