As I watched “9 1/2 Weeks” this weekend, I found myself contemplating several things. Things such as “What in the hell did Mickey Rourke do to this face?”, “Styles in the 80s were horrifically figure unflattering” and “I don’t understand the fuss”. Maybe in 1986 that was was considered scandal, but it all seemed pretty pedestrian, truth be told. It’s a fine way to kill two hours on the Lord’s day, though.
This time on the couch with the formerly hot Mr. Rourke was needed after the birthday celebrating that has gone down over the past two weekends. (Yes, I am one of those people that turns my birthday into an event.) This Friday night, after dinner with some pals at Source–which I cannot recommend enough–Cinderella and I got rowdy, which kind of happens with us. Let’s just say I felt more like a college kid than a 27-year-old woman…
Luckily, despite all the celebrating as of late, I have managed to eat somewhat healthy. There was some cake Friday, but that’s required by law on your birthday. I plan on this trend continuing the past few months. Irish Lebowski and Waspy Wasperson kicked off “Lemmonexapalooza” this Monday with a great birthday dinner. Where as most people don’t want to work for their food when it comes to birthdays, I asked Irish to hold off and let me help her prepare the meal. She kindly obliged. She did a great job picking the menu, and these pork chops were the star. Irish and I are going through a huge pork phase (insert joke here) and these chops did not disappoint. They are limey without being overpowering and the cilantro adds to the Mexican flair. It is simple enough for a week night dinner, but delicious enough for a nice little party.
To a healthy path…
Grilled Pork with Garlic Lime Sauce
Adapted from Gourmet
1/4 cup fresh lime juice
1/4 teaspoon lime zest
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/4 cup olive oil
2 tablespoons chopped fresh cilantro
Salt and Pepper
6 (1/2-inch-thick) boneless pork chops, trimmed of any fat
Whisk together lime juice, zest, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.
Prepare a gas grill for direct-heat cooking (or a grill pan) over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. While grilling, brush each side with vinaigrette that has been placed in a separate dish to avoid food contamination. Serve drizzled with some vinaigrette, and with remainder on the side.
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{ 8 comments… read them below or add one }
One way to appeal greatly to one half of a Blasian: blog post about pork.
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Mmmmm, pork. Wait.
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wait..tell me more about sourse..cause its on my short list of places i need to get to..xoxo
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of course i meamt source…rrghh
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i-66: I am just gonna et that one lay out there.
Arjewtino: Oh come on…who cares about things like religion.
s_b: I ate downstairs in the lounge/bar area. I’ve heard it is the better bang for the buck, and I agree. It is upscale food at a manageable price. Great cocktails. fab service and a tapas style menu. Three items not to be missed: baby back ribs, kobe beef sliders and the best tuna tartar I have ever eaten. Run, don’t walk.
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ohhh… adds. restaurant. to. list.
i loves me some pork. why do bad things have to be so good? in *every* sense?
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jess: While most things that are bad are generally good, this recipe isn’t just plain old good for you. Low fat…pork chops aren’t bad for you at all if trimmed of fat!
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As Jay-Z says, “9½ weeks is better than 12 steps.”
I don’t know what relevance it has, but it feels relevant, dammit.
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