"You know, I bet the devil doesn't record that sale. If you were smart, you'd sell your soul again to someone else and make sure they recorded it first. Then they would be a BFP and they would have superior rights to the devil in either a notice jurisdiction or a race-notice jurisdiction. Then the devil wouldn't ever get your soul."
Yeah, I'm a ton of fun at parties too.
In other news, Jon dared me this week. I'm pretty rebellious, so if someone tells me I can't do something, it makes me REALLY want to do it. By this time I know you're on the edge of your seats. Well sit back, its not that exciting. Basically what happened is that I told Jon this week's ingredients for the Platinum Challenge.
K: Blueberries, Cheese, Corn, Citrus, and Hot Peppers
J: How come they never give you anything that you can make into one dish?
K: What are you talking about, you can use all of those things in one dish.
J: No, it would be weird.
Okay, so its not exactly a dare, but its close enough. So tonight I made pork with blueberry salsa. I got the idea from one of my all time favorite salsa's TJ's pineapple salsa. Fruit salsa is great because the sweet and the hot are so complementary. The jalepeno keeps the salsa from being too sweet, the blueberry keeps it from being too spicy. I topped it with some Spanish machego cheese, which is slightly salty and very mild. As usual Jon was quick to change his mind once he tasted it. In fact, the salsa was so good on its own that it might become our new staple for with chips! And even though I used leftover porkchops, this would also be very excellent on chicken (surprise surprise) or even steak. I know for sure I'm bringing some to Mama and Papa Kate's 4th of July Barbeque! (My way of thanking them for Ghost Rider)
Pork Chops with Blueberry Salsa and Manchego Cheese
2 cups blueberries, coarsely chopped
1/2 medium red onion, minced
1 jalepeno pepper, seeded and chopped
1 bell pepper, chopped
1/4 cup corn
3 Tbsp. fresh cilantro, chopped
1/4 cup lime juice
1 tsp. salt
1/8 tsp. pepper
1 pork tenderloin - cook it anyway you like it then slice
grated manchego cheese
1) Combine first 9 ingredients
2) Let salsa sit for an hour to let flavors blend (I believe Alton calls this the flavor tango)
3) Top pork with salsa
4) Sprinkle with manchengo cheese