Montana, let everyone know that this is now being served in the virtual pub.
http://www.able2know.com/forums/viewtopic.php?t=30073 Seeing as you are making the pies, I figure you should have the glory.
hmmmmmmm
no blueberry pie after my pork with fruit.
i need a drier palate refresher
but that blueberry pie, and a hunk of 7 year old Balderson would be nice after the lamb and rosemary i'm dreaming of
I cook pork steaks, which I believe are shoulder blade cuts, at least the ones I buy, in a cast iron pan in the oven fairly quickly. Whether I marinate them or add a spice rub varies with just how hungry I am when I walk in the door from the store.
I also use the blade cut, not in steak form and choosing a relatively unfatty looking one, for the porchetta all perugina stovetop recipe... it's listed on the recipes in the portal.
