Tuesday lunch: pan-fried head cheese sprinkled liberally with crumbled feta and served over a bed of roasted, rosemary butter-braised pork loin. With steamed zucchini and yellow squash.
…If the road to gustatory heaven were paved with flash-fried skull scoopings and pork, this dish would take you all the way up to the pearly gates and ring the bell for you.
Do you think it would make a good fondue? I was thinking maybe a gorgonzola/muenster/gruyere-ish kind of thing.
Or maybe just a simple deep-fried green salad or something. Just trying to give it some extra “zip”.
roasted, rosemary butter-braised pork loin. With steamed zucchini and yellow squash.
That part actually sounds pretty darn tasty.