After A Great Overnight Date, Try This To Kick Off Your
Rocky will let you in on a quick and easy breakfast or brunch dish you can make in minutes. Serve it up in bed to make an extra good impression! He calls it "Eggs and the Other White Meat"...you'll call it FABULOUS!
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Greetings. This is Dr. Letitia Wright with IDCdating.com. IDC dating is where we're creating multicultural relationships every day. And we are talking with Rocky Fino. He's our sexy sex chef. He's the author of the book Will Cook for Sex, and his website is willcookforsex.com.
Good morning.
Good morning. How are you doing?
I'm great. I'm great. What is our sexy recipe for today?
I think I'm feeling breakfast this morning.
Okay.
Breakfast is fun because I think it's one of those areas when you're talking about romantic meals, that is often overlooked, yet it is a great opportunity to impress your mate and continue from the evening before, and also it's a great start to a beautiful day.
It's very exciting. And it's pretty impressive, too.
Yes. You get up in the morning and you turn around and prepare a nice meal. You even maybe serve it in bed, if it calls for that. I mean she's bound to be impressed.
Exactly. Exactly. Well, let's go shopping. What do we need for this fantastic breakfast?
We're gonna do a little twist on an old American standard, the ham and eggs breakfast.
Okay.
We're gonna elevate it to a little more gourmet style. And we're gonna go shopping.
Okay.
We're going to start with two thin pork chops.
All right.
So rather than use the salt-cured ham, we'll use the actual pork chop itself. And then we're gonna get some cheese. Now, it could be a mild cheese that we were talking before. It could be American cheese, if you know what American cheese is or use a milder cheddar, even some of the soft whites. Either sliced cheese or grated would be fine. And then after the cheese, we're going to go to the produce department and get some arugula.
Arugula. Okay. Spell that for us.
A-R-U-G-U-L-A.
Letitia Wright. Okay.
You're gonna find it in the produce section next to the mixed greens. Sometimes they'll sell it in little, small, plastic containers in the herbs. But also if you go to certain stores they'll have a bigger bulk of it next to the mixed greens. You try to get the larger leaves. Either will do, but you're gonna need about two ounces.
Okay. But we need the bigger leaves.
Yes, you're looking for the bigger leaf for this one. Also, get an avocado. And we're gonna use about half of it.
Yummy.
Nice, ripe avocado. And we need about three eggs, 3 to 4 eggs depending on how hungry you are. Typical morning, three eggs, you split one and a half a piece on each plate would be fine.
All right.
The rest of the ingredients should be in your cupboard already. We've got some olive oil, butter and some salt and pepper to taste.
Got it.
We should have that. Let's head to the kitchen.
All right.
Now, we've got one trick to this recipe that you probably aren't used to or not many people have done before. We're gonna actually take a mallet and pound out the pork chop. We're gonna thin it out. We're gonna tenderize it.
All right. So we're gonna make it...just work hard on it or ?
That's what it is. You're gonna lay the pork chop out on a cutting board. And then if you have a mallet, kitchen mallet, you're gonna pound it out, literally just pound the meat, you still have a bone in on this chop so you just pound it out from the meat side. Don't bother hitting the bone but you're gonna basically hit it till you double and flatten it till it approximately doubles in size. And it's not tricky. This isn't something that takes a lot of expertise. All you're doing, you're hitting the meat. And as you try to flatten the meat, you'll see it. It'll spread out. And basically what we're doing is we're thinning the meat so when we serve it on the plate it's a nice, easy cut.
All right. We have an elegant slice and we're not sawing through meat
Yes, you're not trying to saw through it with a big steak knife, exactly. So now, we've got our two pork chops flattened, pounded out. We're gonna take two pans ready on the stove. We're gonna have a medium-sized pan for the pork chops and a medium-sized pan for the eggs.
Okay.
Now, as we're heating up the pan you can go ahead and get medium heat going on each pan. And then in a bowl we're gonna beat the eggs. We're gonna do a nice little egg scramble in this dish. So go ahead and beat the three eggs, add a little salt and pepper to the egg mixture, and I like to add a little bit of milk.
Kind of smoothes it out a little bit
Smoothes it out, gives it a texture. Beat that in nicely. And then we'll start with our pork chops; just add a few drops of olive oil, you don't need much. Go ahead and put in the pork chops. Have those frying in the pan. And then we're gonna scramble the eggs in the other, add the egg mixture; add about a tablespoon of butter to the other pan.
Okay.
Swirl it around. And then add the egg mixture. Now, I keep my eggs scrambled nice and fluffy. And one method to do that, I just, you want to keep the eggs moving in the pan. You let them sit too long, you'll develop a crispy skin under one side so kinda..
We're avoiding crispy skin.
Yes. I'm looking for a nice, yellow fluff egg without having the old country style brown crunch on it.
Okay. Great.
Once we flip our pork chops, pork chops aren't gonna take that long, we've thinned out the meat so they're only gonna be, you only have to cook the pork chops for probably about a minute and a half on each side. And then as those are done, you can reduce the heat on the eggs and just kind of keep them in the pan. Now, if they're getting to the point where they've done, just kind of slide the pan off the heat. Just leave them aside. And then we're gonna set up our plates.
All right. Now, do we need a plate that has a little bit of dip in there or is a really flat plate just fine.
A flat plate will be fine. Most plates have got some form of a rim but there's not a lot of juice here. So a flat plate's gonna work fine.
Okay.
You're gonna lay your pork chop out in the plate.
So that is the bottom foundation of our layer?
That's the foundation of our layer. And then just sprinkle on top of the pork chop some arugula. Like I said, split the arugula between the two plates so you're gonna cover the chop with the arugula leaves. If you got the big leaf arugula you can chop the leaves, not fine, just chop them up so you have a nice cover on your pork chop.
Because we wanna see the green and we want it to have a little substance to it.
As you cut through your layers it's gonna look like a pie, a cake. You gonna get to see all the different coloring. Once you have the arugula down, now, we're gonna add sliced avocado. Again, put enough slices to cover the arugula that's covering the chop.
Okay.
I'm doing as best a visual as I can here. Once you've got the avocados, now, take the egg mixture that you've got in the pan and split between the two plates. Add enough egg to cover your stack, to cover your avocados.
Okay. So we've got the beautiful brown, then we've got a nice green, and now we've got our fluffy yellow.
And then we're just gonna take the cheese, whatever cheese you've picked. If it's grated, sprinkle the cheese, enough cheese on top. And then what I do is I pop it under the broiler or you can cheat and use the microwave if need be; just enough time to melt the cheese. Just 30 seconds under the broiler just to get that nice melted cheese look. And now what we've the developed here, if you took the time to save a couple of arugula leaves, you can kind of garnish the plate with a little green.
Okay.
And now you've got a beautiful little breakfast that's all in one on a layer, served straight up, knife and fork. You get to cut through, what you get with this is, as you go to eat it you get the combination of flavors all in one bite: cheese, egg, avocado, the bitter pop of arugula and your thinly cut pork chop, fried pork chop.
Sounds delicious.
Comes out delicious. It looks really sexy on the plate. It's not something that's most likely typically seen so that makes it kind of nice, too. And again, there's an air of elegance to the style of how you serve this plate. We said before you eat with your eyes first and this has a real pretty look to it when you present it.
That sounds awesome. Sounds delicious and like I said, will give you enough energy to make the morning last.
Yes, make the morning last. That's right. Right back to business.
That's awesome. Pair that with a little champagne and something like that.
A little mimosa to get the day rolling with this and you are, you're batting a thousand.
That's awesome. Listen now. What do we call this dish?
I had a little fun name I created with this one, it was eggs and the other white meat.
Okay.
Because the old campaign they had with the other white meat for pork a while back.
Okay. Well, this sounds delicious. Thank you so much. We are going to have a wonderful, wonderful breakfast. And really just make our loved one feel special that we took the time, it's gonna look like you spent a lot of time cooking this.
It does. And she'll be very impressed when you present this to start the day.
Okay. Wonderful. Thank you so much. Thank you for listening. This is Dr. Letitia Wright for IDCdating.com. IDCdating is where we are creating multicultural relationships every single day. We'll see you next time. Remember, ignoring one's conscience is neither safe nor right.
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Fala says:Posted: 12 Jun 07
Me neither Sweetness. Can't do pork chops for breakfast.
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sweetnes20 says:Posted: 03 Jun 07
still not feeling that whole pork thing yet.
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raynedelay says:Posted: 27 May 07
I love eating and this article incourages me to keep eating!
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mossimo36 says:Posted: 10 May 07
Of course you can come sweetnes....unme23 too, lol. Fala, you SLAY me!!!
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Fala says:Posted: 05 May 07
LMAO You better watch out Mossimo - before they ban you from this site!
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mossimo36 says:Posted: 03 May 07
Fala, I'm having that slumber party and the menu is all the recipes they have provided. Then we can watch all the movies on the blog site....lol. That'll kill about 3 minutes...
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Fala says:Posted: 03 May 07
Maybe the next one will be something light for summer. A salad or something like that.
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UNME23 says:Posted: 02 May 07
LOOKING FORWARD TO THE NEXT RECIPE, HOPE ITS NOT LAMB FOR BREAKFAST.
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Fala says:Posted: 02 May 07
Ok, I m about ready for a new sex recipe. Who s with me?
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pleasjure13 says:Posted: 24 Apr 07Think I will have pineapple for breakfast this morning.
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mossimo36 says:Posted: 16 Apr 07
How does one go about getting an overnight date?
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Cocokisses says:Posted: 15 Apr 07You all crack me up :) I will admit that when I was a child, my Mom would make a big platter of pork chops for breakfast. It was a treat for us. We had that with grits and eggs...it was great. Try it...you'll like it. Very filling breakfast.
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Fala says:Posted: 07 Apr 07
Happy Easter Everyone! No matter what you eat for breakfast.
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Cocokisses says:Posted: 03 Apr 07
This recipe also works very well with steak!
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justknowingu says:Posted: 27 Mar 07
breakfast is always good...I will stick with my tried and true breakfast habits....!!
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mossimo36 says:Posted: 25 Mar 07
Fish and chips?? Tripe and onions, soused mackerel, treacle tart, trifle, or mince pie. Sound better Fala? lol
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mossimo36 says:Posted: 23 Mar 07
Hey unme23, Liver and onions with mashed and peas! All English food is a dare, lol.
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fala says:Posted: 19 Mar 07
Yeah, the general concensus seems to be - no pork chops for breakfast.
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nicefella115 says:Posted: 18 Mar 07
i thought bacon was breakfast meat, not chops.
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nicefella115 says:Posted: 17 Mar 07
and i thought porkchops sounded bad, but blood pudding.
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Sounds delicious and I can't wait to try it!