Sesame Crusted Pork Chops
1 teaspoon kosher salt
1/4 teaspoon Chinese five spice powder
4 boneless center cut pork chops
2 tablespoons white sesame seeds
2 teaspoons black sesame seeds (I am leaving these out)
1 teaspoon orange marmalade, divided
2 tablespoons peanut oil
Preheat oven to 375. Mix salt with five spice powder and sprinkle on both sides of pork chops. Combine both types of sesame seeds in a shallow dish. Brush one side of each chop with marmalade and coat that side in seed mixture. Saute chops, seedside down, in oil in a large oven proof sautee pan over medium heat. Cook until golden, 3-4 minutes, then turn chops over and trasfer pan to the oven and roast until cooked through, 8-10 minutes.
Saturday, October 11, 2008
Gemelli with Yellow Squash, Peas, and Basil, from Amy
Gemelli with Yellow Squash, Peas, and Basil (I have no idea where this came from. A friend made it at dinner club a couple of weeks ago.)
*coarse salt and ground pepper
*8 oz gemelli or other short pasta
*3 medium yellow squash, quartered lengthwise and thinly sliced
*1 pkg frozen peas
*4 tbsp butter, cut into small pieces
*1 tbsp fresh lemon juice
*1/2 c grated parm
*1/2 c torn fresh basil leaves
1. Cook pasta 2 minutes less than al dente. Add squash and peas. Cook until squash is tender-crisp. Reserve 1/2 c pasta water, drain and return to pot.
2. To mixture in pot--add butter, lemon juice, 1/4 c parm, and 1/4 c pasta water. Season w/ salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats the pasta. Stir in basil, and sprinkle w/remaining parm.
*coarse salt and ground pepper
*8 oz gemelli or other short pasta
*3 medium yellow squash, quartered lengthwise and thinly sliced
*1 pkg frozen peas
*4 tbsp butter, cut into small pieces
*1 tbsp fresh lemon juice
*1/2 c grated parm
*1/2 c torn fresh basil leaves
1. Cook pasta 2 minutes less than al dente. Add squash and peas. Cook until squash is tender-crisp. Reserve 1/2 c pasta water, drain and return to pot.
2. To mixture in pot--add butter, lemon juice, 1/4 c parm, and 1/4 c pasta water. Season w/ salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats the pasta. Stir in basil, and sprinkle w/remaining parm.
Suggested by Rachael - Vaquero Steaks with pepper relish and goat cheese and Chimichurri Bread
Another Cuisine at Home recipe.
Vaquero Steaks with pepper relish and goat cheese and Chimichurri Bread.
Steaks:
3 teaspoons brown sugar
1.5 teaspoons each: paprika, cumin, oregano, black pepper
salt to taste
4 sirloin steaks
Prepare grill to high. Combine brown sugar and seasonings in a small bowl; transfer 1/4 teaspoon of the mixture to a large bowl for the pepper relish. Rub remaining mixture over steaks and set aside until ready to grill.
Relish:
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1 tablespoon olive oil
1 each: red pepper, yellow pepper roasted, seeded and diced
1/4 cup scallions, sliced
1/4 goat cheese, crumbled
Whisk vinegar, Dijon, and sugar together with spices in the bowl. Drizzle in oil, whisking constantly, until blended. Add peppers and scallion, toss to blend.
Grill steaks on both sides to desired doneness. Remove from grill, let rest five minutes, serve with relish and goat cheese.
Bread:
2 tablespoons unsalted butter, softened
1 tablespoon Parmesan, grated
1/2 teaspoon each: oregano, thyme, red pepper flakes
2 garlic cloves, minced
salt to taste
1 cup chopped fresh parsley
1 baguette, halved horizontally
Preheat grill to high. Mash butter, Parmesan, herbs, pepper flakes, garlic, and salt together in a bowl. Stir in parsley. Spread butter over cut sides of baguette, then grill, buttered side down until toasted.
Vaquero Steaks with pepper relish and goat cheese and Chimichurri Bread.
Steaks:
3 teaspoons brown sugar
1.5 teaspoons each: paprika, cumin, oregano, black pepper
salt to taste
4 sirloin steaks
Prepare grill to high. Combine brown sugar and seasonings in a small bowl; transfer 1/4 teaspoon of the mixture to a large bowl for the pepper relish. Rub remaining mixture over steaks and set aside until ready to grill.
Relish:
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1 tablespoon olive oil
1 each: red pepper, yellow pepper roasted, seeded and diced
1/4 cup scallions, sliced
1/4 goat cheese, crumbled
Whisk vinegar, Dijon, and sugar together with spices in the bowl. Drizzle in oil, whisking constantly, until blended. Add peppers and scallion, toss to blend.
Grill steaks on both sides to desired doneness. Remove from grill, let rest five minutes, serve with relish and goat cheese.
Bread:
2 tablespoons unsalted butter, softened
1 tablespoon Parmesan, grated
1/2 teaspoon each: oregano, thyme, red pepper flakes
2 garlic cloves, minced
salt to taste
1 cup chopped fresh parsley
1 baguette, halved horizontally
Preheat grill to high. Mash butter, Parmesan, herbs, pepper flakes, garlic, and salt together in a bowl. Stir in parsley. Spread butter over cut sides of baguette, then grill, buttered side down until toasted.
Suggested by Rachael - Huli Huli BBQ Chicken
Huli Huli BBQ Chicken
1/4 cup pineapple juice
1/4 cup fresh lime juice
1/4 cup dark brown sugar
2 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon fresh minced ginger (I always sub powdered ginger
)
1 tablespoon vegetable oil
salt and pepper to taste (I left this out)
Whisk all ingredients together. Marinate chicken in half of the mixture in a large resealable plastic bag for one hour. Reduce remaining mixture in a saucepan over med-high heat until thickened, 5 minutes. Set aside for basting.
The recipe calls for grilling the chicken but I am going to bake it in the oven, basting often.
1/4 cup pineapple juice
1/4 cup fresh lime juice
1/4 cup dark brown sugar
2 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon fresh minced ginger (I always sub powdered ginger
)1 tablespoon vegetable oil
salt and pepper to taste (I left this out)
Whisk all ingredients together. Marinate chicken in half of the mixture in a large resealable plastic bag for one hour. Reduce remaining mixture in a saucepan over med-high heat until thickened, 5 minutes. Set aside for basting.
The recipe calls for grilling the chicken but I am going to bake it in the oven, basting often.
Suggested by Rachael - Crispy Fried Chicken
I am trying a fried chicken recipe from allrecipes.
http://allrecipes.com/Recipe/Crispy-Fried-Chicken/Detail.aspx
1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying
Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
I am using thighs and drumsticks and I am brining the chicken first. We are going to have green beans and something else that I haven't decided yet with it.
http://allrecipes.com/Recipe/Crispy-Fried-Chicken/Detail.aspx
1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying
Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
I am using thighs and drumsticks and I am brining the chicken first. We are going to have green beans and something else that I haven't decided yet with it.
Tomato Salad, from Jenifer
Tomato salad:
Tomato (We have some from the garden, but cherry tomatoes work well as well), chopped
Fresh chives, chopped
fresh garlic, minced
olive oil
Homemade Ital. Seasoning
fresh ground salt and pepper
~ dry chopped tomatoes and place them in a bowl.
~Add garlic and chives
~season them with salt, pepper, Italian seasoning and toss.
~drizzle with olive oil. toss
~chill
~slice mozzarella ball
~dust with just a tiny amount of salt and garlic powder
~slice open roll
~layer mozzarella
~spoon tomato on top
~serve immediately
For my balsamic vinaigrette I use olive oil, balsamic vinegar, mustard (sometimes brown sugar) fresh minced garlic and salt/pepper to taste. I shake it up in a jar or whisk it in a bowl to combine.
Tomato (We have some from the garden, but cherry tomatoes work well as well), chopped
Fresh chives, chopped
fresh garlic, minced
olive oil
Homemade Ital. Seasoning
fresh ground salt and pepper
~ dry chopped tomatoes and place them in a bowl.
~Add garlic and chives
~season them with salt, pepper, Italian seasoning and toss.
~drizzle with olive oil. toss
~chill
~slice mozzarella ball
~dust with just a tiny amount of salt and garlic powder
~slice open roll
~layer mozzarella
~spoon tomato on top
~serve immediately
For my balsamic vinaigrette I use olive oil, balsamic vinegar, mustard (sometimes brown sugar) fresh minced garlic and salt/pepper to taste. I shake it up in a jar or whisk it in a bowl to combine.
Kid Friendly Variant of Chicken Cordon Bleu, by Jenifer
Kid Friendly variant of Chicken Cordon bleu:
boneless, skinless split chicken breast
white wine
worcestershire
garlic powder
fresh ground pepper
fresh ground salt
Homemade breadcrumbs
organic flour
1 egg
virgina ham
swiss cheese
toothpicks
parmesean
garlic powder
homemade Italian seasoning
fresh ground salt
fresh ground pepper
half and half
corn starch
salt, pepper
I fork pierce the breasts on all sides and place in a bowl. I cover them with white wine and add the worcestershire (I like the one designed for poultry but will use either), garlic powder, salt and pepper. I allow this to marinate all day (if possible).
In a shallow, wide bowl I place some flour. I season this with salt and pepper and sometimes the garlic powder. In another shallow bowl I place my home made breadcrumbs (that I have ground fine for this recipe). I season this with grated parmesean, italian seasoning, garlic powder, salt and pepper. In a final shallow bowl I lightly beat an egg and add seasoning (sometimes a dash of the wine...always salt and pepper...sometimes garlic and italian seasoning).
~Dredge the breast in flour. This will seal the moisture in while the breast bakes and make a crunchy top coating.
~Drdege floured breast in egg mixture
~coat breast in bread crumb
~place a small rectangle of swiss on breast near narrow end. top with small piece of virginia ham and more swiss cheese
~roll breast and keep closed with toothpick.
~Place seam side downon baking sheet
~Bake at 400-425 (you know your oven best) until cooked through (will vary by oven, but generally 20-30 minutes tops)
While cooking make the sauce for topping each breast:
Exact measurements depend upion how much sauce you want- for the two kids I make a small amount
1/2 c 1/2 and 1/2
1/2 lb swiss cheese, sliced then crumbled
salt
pepper
corn starch
~On LOW heat warm half and half in small saucepan.
~Add crumbled swiss one slice at a time and stir as you add.
~ remove several tlbs of the heated mixture- add to this 1.5 tsp of corn starch and whisk (you do not want any lumps or bumps)
~return cornstarched milk to pan slowly- stirring constantly
mixture will thicken as it heats- stir as you go along or pass the pot
When you plate your breast, cover it with the yummy cheese sauce. I also put some in a small rameken on the side for dipping
boneless, skinless split chicken breast
white wine
worcestershire
garlic powder
fresh ground pepper
fresh ground salt
Homemade breadcrumbs
organic flour
1 egg
virgina ham
swiss cheese
toothpicks
parmesean
garlic powder
homemade Italian seasoning
fresh ground salt
fresh ground pepper
half and half
corn starch
salt, pepper
I fork pierce the breasts on all sides and place in a bowl. I cover them with white wine and add the worcestershire (I like the one designed for poultry but will use either), garlic powder, salt and pepper. I allow this to marinate all day (if possible).
In a shallow, wide bowl I place some flour. I season this with salt and pepper and sometimes the garlic powder. In another shallow bowl I place my home made breadcrumbs (that I have ground fine for this recipe). I season this with grated parmesean, italian seasoning, garlic powder, salt and pepper. In a final shallow bowl I lightly beat an egg and add seasoning (sometimes a dash of the wine...always salt and pepper...sometimes garlic and italian seasoning).
~Dredge the breast in flour. This will seal the moisture in while the breast bakes and make a crunchy top coating.
~Drdege floured breast in egg mixture
~coat breast in bread crumb
~place a small rectangle of swiss on breast near narrow end. top with small piece of virginia ham and more swiss cheese
~roll breast and keep closed with toothpick.
~Place seam side downon baking sheet
~Bake at 400-425 (you know your oven best) until cooked through (will vary by oven, but generally 20-30 minutes tops)
While cooking make the sauce for topping each breast:
Exact measurements depend upion how much sauce you want- for the two kids I make a small amount
1/2 c 1/2 and 1/2
1/2 lb swiss cheese, sliced then crumbled
salt
pepper
corn starch
~On LOW heat warm half and half in small saucepan.
~Add crumbled swiss one slice at a time and stir as you add.
~ remove several tlbs of the heated mixture- add to this 1.5 tsp of corn starch and whisk (you do not want any lumps or bumps)
~return cornstarched milk to pan slowly- stirring constantly
mixture will thicken as it heats- stir as you go along or pass the pot
When you plate your breast, cover it with the yummy cheese sauce. I also put some in a small rameken on the side for dipping
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