Pork and Congress

Hola mi amigos.

Last few days been good to you?  I hope so.

So today was a primary election in NYC and I did my duty and stumped for a candidate I think does a good job.  And two of my good friends used to work for her and I happen to live in her district in NYC.  I didn't do too much.  I just hung out on the Lower East Side and handed out some pamphlets and said, "Hello, did you vote today?" with a wide, Eddie Haskell-esque smile.

After a draining evening of stumping with my two fine friends and their fine toddler (okay an hour...), we heard our candidate was winning by a landslide....so we got the go-ahead to high tail it out of there and eat.  Location:  Edwards on West Broadway.  (Forgo the burger and order the fresh grilled tuna sandwich.  You will eat it in two seconds flat.)


While I love a good political campaign or restaurant (seriously...I'm obsessed...from my salad days as a sub maker to my days  as a li'l waiter dude to my daydreaming cafe moments of zen) but I also love to cook at home.

That's not Porkchops, Slaw or Cob!

Porkchops, Slaw and Cob

One inch thick bone-in French cut porkchops.

A few splotches of EVOO, vinegar, South African seasoning, broccoli slaw mixed with low-fat parmesan ranch dressing and a few dashed of chipoltle hot sauce, some corn on the cob mixed with fresh-squeezed lime juice and a pat of butter…made for a fantastically tasty yet not too complicated meal.

Fresh, minimally processed ingredients and food. 

On a cast iron grill (with a loose sheet of aluminum foil to capture the juice and smoke!) porkchops took about 8 minutes on each side with a 4-5 minute rest. 

Corn = ten minutes

Slaw = 2 minutes

Clean up was a snap!  A little elbow grease on the cast iron grill plus a quick rinse for the corn pot.  Let the digestion begin!