Pork loin chop, red wine sauce, polenta, broccoli rabe
Full description: pork loin chop with a red wine shallot and garlic demi, lemon garlic broccoli rabe, and Parmesan polenta. Added a few swoops of balsamic reduction for aesthetics
by lil_kellie_vert
4 Comments
christo749
You could always use a trough.
BostonFartMachine
Rule 4.
Not really the place for feedback ya get it if you’re lucky.
hinman72
I think it looks pretty good. I’ve got a few suggestions for you:
1) Blanch the Broccoli Rabe first, then toss in an ice bath, then pat dry. This will give you a more vibrant green color on the broccoli rabe.
2) Slice the garlic for when you sauté it with the broccoli rabe. It will give the broccoli rabe a bit of color and texture variance.
3) Think about adding a lemon slice to the rabe. This way you have a nice pop of yellow color along with some fresh vibrant acidity that the diner will add.
4) Overlap the meat on the last 1/3
5) Don’t put the sauce on top of the meat it muddies the color.
6) get a better sear on the meat. Having some dark parts of the crust gives you better color variance.
Hopefully these tips are helpful!
rosetintedbliss
I am genuinely asking: if you were served this in a restaurant, would you think it looks appetizing?
4 Comments
You could always use a trough.
Rule 4.
Not really the place for feedback ya get it if you’re lucky.
I think it looks pretty good. I’ve got a few suggestions for you:
1) Blanch the Broccoli Rabe first, then toss in an ice bath, then pat dry. This will give you a more vibrant green color on the broccoli rabe.
2) Slice the garlic for when you sauté it with the broccoli rabe. It will give the broccoli rabe a bit of color and texture variance.
3) Think about adding a lemon slice to the rabe. This way you have a nice pop of yellow color along with some fresh vibrant acidity that the diner will add.
4) Overlap the meat on the last 1/3
5) Don’t put the sauce on top of the meat it muddies the color.
6) get a better sear on the meat. Having some dark parts of the crust gives you better color variance.
Hopefully these tips are helpful!
I am genuinely asking: if you were served this in a restaurant, would you think it looks appetizing?