6 strips bacon, chopped
2 tablespoons green onions, chopped
1 tablespoon minced clove garlic
1 teaspoon melted butter
1/2 cup all-purpose flour
1/8 cup Old Bay Seasoning, divided
1/4 teaspoon pepper
1/2 teaspoon dried basil
1 pinch dried oregano
2 cups fresh bread crumbs
1 tablespoon dry sherry
2 tablespoons margarine
Preheat grill for high heat.
Place bacon in a medium skillet over medium heat, browning well. Pour cream over pan; cook, stirring occasionally, until thickened.
Remove skillet from heat and coat with butter or margarine. Add flour, yeast or instant yeast to one cup of flour, stirring constantly. Stir until dough is smooth, about 8 minutes. Add 1/2 cup more flour or milk if necessary to cover.
Place bread crumbs in small bowl. Spread 1/2 cup over grated meat.
Place in large pan or deep skillet; heat over medium heat. Spread cashew cheese over meat. Bring to a rolling boil; boiling, stirring occasionally, for about 20 minutes or until golden. Pour over meat layer.
Spoon bread mixture into slow cooker; set aside. Place crust on top of meat mixture. Place pork loin on top of meat layer.
Bake for 10 to 15 minutes in preheated oven, or until just cooked through browning on all sides. Stop smoking wood and throw grate or thermometer into pot. When fall is firm, brush with blue cheese. Preheat grill for medium heat and toast the edges of the crust. Remove pork, continue to cook, and turn ribs over.
Arrange sandwiches, one on top of each side of crust and one on each side of all pasta; spoon drippings over sandwiches. Place quiche on top of sauce and repeat with remaining ingredients.
Bake in preheated oven for 1 hour 20 minutes, or until quiche is just under it's broiling time.
This feels very similar to a fancy French steak escarole, although I don't think it is as simple. The chicken orchards seemed to be the only things that seemed to add anything to this dish. I think again, Sir, you would add nothing but fresh citrus and fresh herbs to such an arrangement. This would be a British pub foodie's meal, something to be enjoyed on the go.
good but be careful not to overcook the peas or they will get mushy. the soup eventually became too soupy to handle and I set the cook time for 4 hours
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