Thursday, February 18, 2016
For the Rentboys of Charlotte
rentboys of the old south, particularly in
It is a high class way of cooking pork chops that
befits something a sugar daddy would buy for
them at a fancy restaurant.
While this might not be on the menu at “the 300
East”, you could imagine it.
Maybe before enjoying a night at the Cathode
Azure Club. (You’ll look fabulous in that deep
blue lighting on all of that white tuffed leather!)
The heart of this dish is a special mustard-peach
sauce. Did you know that yellow mustard has less
calories and fat than mayonnaise but five times as
Yes, it IS South Carolina that is known for it's
Mustard based BBQ sauce; However One of the
top BBQ places in Charlotte, Millwood
Smokehouse, serves the South Carolina Mustard
BBQ sauce. So don't panic, just enjoy getting your
fingers all sticky.
2 THICK pork chops approx..1.5 lbs.
½ cup maple syrup
¼ cup salt
2 Tbs yellow mustard
2 Tbs peach preserves
1 tsp. Horseradish
1 tsp maple syrup
½ cup crushed pecans.
Rinse the chops. In a bowl stir in ¼ cup
salt into ½ cup maple syrup. This will
be thick. Dip each chop into this and place in
a plastic bag. Pour in any you have left over.
Let marinate overnight in refrigerator. Turn
once half way through to make sure it is well
Take the chops out and rinse them well. Pat
dry with a paper towel. Let sit lightly covered
for ½ hour to get to room temperature.
You should make cuts into that band of fat
and connective tissue that runs down the
side. This keeps it from turning into a cup
when you cook them.
Preheat the oven to 250 degrees. Line a
rimmed baking tray with foil and place a rack
inside. Spray the rack well. In a medium
bowl mix the mustard, peach preserves and
horseradish well. Taste, you might want it a
bit sweeter, just add a tsp of that maple
Set up an assembly station. Place the
mustard-peach mixture, next to a wide
topped bowl with the crushed pecans, then
the cooking rack.
With a pastry brush, “paint” the first chop
well and place wet side down into the
pecans. Now “paint” the other side and
carefully flip to coat the other side.
Place this on the rack and repeat with the
other chop. Leave room between the chops,
don’t crowd them.
Slow roast these in the 250 degree oven for
1hour. Then raise the temperature to 350
for another ½ hour. But most importantly:
until a thermometer inserted into thickest
portion registers 145° to 150
DO NOT GO BY TIME IN OVEN!
In the past we were instructed to cook pork
to 160 degrees. However modern methods
and cultivation's have changed the rules.
The National Pork Board now recommends
this lower temperature, saying the pork will
be tastier while remaining healthy.
aluminum foil, and let stand 10 minutes.
This resting period is important to allow the
juices to balance.
It also gives time to prepare most vegetables
and present them well.
For our music tonight:
So happy to be serving my Master Indy and
to be able to send a heart-felt shout-out to
the much needed rent boys everywhere!
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes
by Dan White http://www.amazon.com
Posted by socialslave at 5:45 PM