Did you ever want to recreate a memorable meal, let alone one that was made by a retired chef? Ha. A tall order, but a phone call to what I have coined, “Just ask Bill” in a courageous attempt to do just that!
It was summer time with all the amazing summer fresh, tantalizing ingredients. From the just picked earth garden greens and snippets of herbs, and farm fresh sweet corn husked, to a succulent Sword cheek chop! Sipping a classic summer Josh Cellars Rose topped off the meal. The evening was gentle. Warm breezes at days end as the sun dropped low in the far marsh distance. The table was set, the meal matching the perfection of the summer moment and skilled hands of a retired chef.
My motto has always been: life doesn’t get better than a meal shared with family and friends! My all time favorite!
Note: while ensconced in a very different season use your imagination with complimenting greens.
The method is pretty straight forward:
Beginning with a 1 pound Sword cheek chop lightly season with salt and pepper. Sear all sides in a lightly oiled medium hot cast iron skillet until golden brown.
Place skillet with Sword chop in a preheated 350 degree oven for 1/2 an hour. Don’t worry about over cooking as the chop has fatty membranes that will keep it moist.