Good morning! It has been a week, and I am still ecstatic about the broiled pork chop I had at Park Side in Corona, Queens. The pork chop had a delicious caramelized, salty crust that perfectly balanced the sweet vinegar peppers. This unforgettable flavor inspired me to adapt a recipe for pork chops in cherry pepper sauce from the New York Times. I plan to make this dish either on the grill or in the broiler, depending on the weather and my mood.
If you’re interested, you can find the featured recipe for Pork Chops in Cherry Pepper Sauce here. It’s definitely worth trying!
To prepare this dish, I will make the sauce, then massage the meat with a little neutral oil and a generous amount of salt. After that, I will cook the pork chop over a flame until it develops a slightly charred crust, flipping it occasionally to create a flavorful bark. Once it’s rested enough, I will dress the pork chop with velvety peppers and serve it with linguine with clam sauce or spaghetti with olive oil and Parmesan.
For dessert, I highly recommend visiting The Lemon Ice King of Corona. However, if you prefer something lighter, sliced chilled watermelon is always a refreshing option. Additionally, I am eager to try Ali Slagle’s recipe for Old Bay grilled shrimp, which uses a touch of baking soda to keep the shrimp snappy. The dish is then topped with lemon zest, parsley, and garlic, creating a delightful combination of flavors. It would make a fantastic Sunday lunch, followed by a peaceful nap in front of a refreshing fan.
Alternatively, you could opt for a spicy tuna salad with crispy rice or a radish sandwich with butter and salt. Both dishes would be perfect for enjoying outdoors, perhaps under a shady tree.
For Sunday dinner, I’m planning to make a not-too-sweet sangria, followed by grilled paella. However, if I can make the trip upstate to Plattsburgh, I might attend the Bassmaster Elite tournament on Lake Champlain. In that case, I’ll enjoy wings at Buster’s and take a leisurely trip back home.
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Now, let’s shift our attention to something unrelated to cooking. I’ve been thoroughly enjoying the captivating series “Warrior” on Max, even though it’s a far cry from the world of beurre blanc or khao soi gai. If you’re in the mood for some well-crafted prose, I highly recommend reading John Jeremiah Sullivan’s lengthy and fascinating paragraph about plumbing in Harper’s magazine, titled “Man Called Fran.”
On a different note, I’ve become quite fond of David Coggins’s unique newsletter, “The Contender,” which can be found on Substack. Give it a read and see what you think!
Lastly, my colleague Jon Pareles introduced me to Ora Cogan, a talented Canadian singer-songwriter. I’ve been enjoying her latest track, “Katie Cruel.” It’s the perfect accompaniment while you’re cooking up a storm in the kitchen. I look forward to connecting with you again on Sunday.
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