Kicking off spring with Ibérico Pluma with Ranch Fries – a must try!
Recipe in comments 👉🏼
by kurt19022
2 Comments
kurt19022
Ingredients: 1 piece Pluma 1 cup mayonnaise ½ cup sour cream 2 cucharada sopa lemon juice 2 Tablespoons chives, chopped ½ Tablespoon dried dill ½ Tablespoon dried garlic 3 large potatoes, cut into fries ½ Tablespoon fresh parsley 1 Tablespoon grated parmesan 1 Tablespoon dried parsley Oil for frying Salt Black pepper
Ibérico Pluma with Ranch Fries Preparation: In a medium-sized bowl, combine the mayonnaise, sour cream, and lemon juice. Stir in the chives, dill, garlic, fresh parsley, and taste for salt. The ranch dressing will last about 1 week in the fridge. Fry the potatoes until crunchy on the outside and soft in the middle. Remove from the fryer and toss in a large bowl with parmesan and dried parsley. Set aside. Season Pluma with salt and pepper. Remove a small piece of fat from the Pluma in a skillet along with the fat. Cook for 2.5 minutes on each side until a thermometer inserted into the meat reaches 145ºF. If you don’t have a meat thermometer, cook 1.5 minutes for every centimeter of thickness and you’ll get great results. Remove the meat from heat, let rest, and slice. To plate, cover a large serving dish with the fries, drizzle with ranch dressing, and top with the Pluma. Enjoy!
2 Comments
Ingredients:
1 piece Pluma
1 cup mayonnaise
½ cup sour cream
2 cucharada sopa lemon juice
2 Tablespoons chives, chopped
½ Tablespoon dried dill
½ Tablespoon dried garlic
3 large potatoes, cut into fries
½ Tablespoon fresh parsley
1 Tablespoon grated parmesan
1 Tablespoon dried parsley
Oil for frying
Salt
Black pepper
Ibérico Pluma with Ranch Fries
Preparation:
In a medium-sized bowl, combine the mayonnaise, sour cream, and lemon juice. Stir in the chives, dill, garlic, fresh parsley, and taste for salt. The ranch dressing will last about 1 week in the fridge.
Fry the potatoes until crunchy on the outside and soft in the middle. Remove from the fryer and toss in a large bowl with parmesan and dried parsley. Set aside.
Season Pluma with salt and pepper. Remove a small piece of fat from the Pluma in a skillet along with the fat. Cook for 2.5 minutes on each side until a thermometer inserted into the meat reaches 145ºF. If you don’t have a meat thermometer, cook 1.5 minutes for every centimeter of thickness and you’ll get great results.
Remove the meat from heat, let rest, and slice.
To plate, cover a large serving dish with the fries, drizzle with ranch dressing, and top with the Pluma. Enjoy!
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