[Scenic Sounds]

Thanks for the ping, Carlo.

You've really done a super job of expressing some very important sentiments. I hope you didn't frighten anyone, but I'm sure that you provided comfort to most.

Now, what's to eat? ;-)

[carlo3b]

I hope you didn't frighten anyone, but I'm sure that you provided comfort to most.
Now, what's to eat? ;-)

LowCarb Twice Cooked Pork Chops with a Lemon Chive Cream Sauce

• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1 shallots, crushed
• 3 pounds pork chops (4 large chops)

Cream Sauce

• 1 cup whipping cream
• 1/4 teaspoon lemon extract
• 1/4 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1/4 cup minced fresh chives

1) Using a shallow pan, stir together oil, salt, pepper, and shallots. Place pork chops in pan, coat with marinade on both sides, and let rest for 15 to 30 minutes.

Cream Sauce:
2) In a small saucepan over medium heat, place cream and lemon extract. Simmer until reduced by about one third; keep warm over low heat. Just before serving, season with salt and pepper, then stir chives into warm cream sauce.
3) Prepare a charcoal fire or preheat broiler. Place pork chops on grill or under broiler, about 4 inches from heat, and cook until browned on one side (about 4 minutes). Turn and cook second side until lightly browned and slightly firm.
Serve immediately, with sauce.
Yields 4 servings.

[carlo3b]

Candlelight, and a cold, cold night, and una notte di amore.. sigh

Steamed Clams with Garlic Wine Broth

• 2 dozen raw steamer clams, cherrystone, or littleneck (refrigerated in salted water until ready to cook )
• 1/2 cup butter
• 4 to 6 cloves garlic, peeled and thinly sliced
• 1/4 cup dry white wine
• 1 cup chicken broth

1) Scrub the clams, discarding any that have already fully opened.
2) Melt butter in a large pot over low to medium heat.
3) Add garlic and sauté until aromatic; do not allow garlic to brown.
4) Drain clams and add to pot. Add wine, chicken broth, reduce heat to low, and cover pot.
5) Steam 10 to 15 minutes or until the majority of the clams have opened. Discard any clams that have not yet opened.
Serve in bowls with broth, with a good crusty bread to sop up the broth.