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Nice thread today. I like meat with jam too, favorite is a charcoal grilled steak with my onion jam on top. Also like a good thick pork chop grilled with my applesauce on top. My favorite jam is orange marmalade would like to try making it someday. I saw a recipe once for a grilled steak with chimichurri sauce on it. The article said the steak tasted like “it was dragged through a garden”. That was the hook. So I made the sauce and tried it on a steak. Whoa - way too strong for me. Almost inedible. My favorite carrot recipe is a carrot pate recipe I got about 30 years ago out of a Gourmet magazine. What I added is serving it not with crackers, but raw pea pods, and if you put the pate on a dinner plate you can stick all the pea pods around it like a giant sunflower. Looks pretty and tastes great. We still had snow on the ground and dug out our grill on Pi day and had steaks. We’ve never had a gas grill and you could never give us one. Just wish I could stop hubby from buying pricey “cowboy charcoal”. We have 10 acres of hardwoods almost all oak and cherry and we could make our own for nothing. I guess I am rambling today but I am down with a bad cold. I just don’t cook the way I used to. Last August I started a new lifestyle and so far I has stuck. I call it Aim Small Cook Small. Have a great weekend everyone.

My Dad was the cook in our family and I'd like to share a simple recipe he claimed to have invented. He made this a lot when we were growing up as pork was cheap and we always had kapusta (sauerkraut).
Take a few thicker pork chops (I prefer boneless and lean) and brown them in a skillet with a little oil. Take them out when they are still barely pink inside. If there is not much fat in the pan add a bit of oil. Take some rinsed and well drained sauerkraut and start browning it in the skillet. Add some sliced thin onions cut like the kraut. Add no salt but lots of fresh ground black pepper. Keep browning on low to medium heat. And keep stirring. The kraut will shrink, dryng out and be sure to vent the steam. When it's nice and browned, like carmelized onion color, add the chops back on top and turn off the heat and put on a lid and let it sit for about 20 minutes, and serve. Dad used to just fry the heck out of greasier chops with the bone, so I changed it a bit so the pork would still be moist and not too fatty. The kraut gets a sweeter taste and it's a delicious bite.