Chef Judi’s Dish – 10/29

Chef Judi’s Dish – 10/29
fleming’s is in our kitchen today and we’re cooking leeks and what’s going with our leeks? >> we have some beautiful pork medallions to go with our leeks right here that we’re just going to cook up in a little bit of extra virgin olive oil. got my pan going over about medium high heat here, but a little bit of olive oil in there. >> okay. that’s like two or three tablespoons? >> that’s actually about just over a tablespoon. >> oh, okay. >> looks like a lot, but it’s really not that much. >> okay. and we’re putting salt and pepper? >> a little salt and pepper on both sides. we want to make sure we season them up well. >> coarsely ground salt, i can tell. >> yes. it’s kosher salt. it’s less salty, if that makes sense. >> well, it doesn’t come off, though, when you put it in there? >> no. it will adhere. you’ll see a couple that i’ve cooked ahead. but these take probably about four and a ha



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