Tuesday, May 24, 2016

Pork Cutlet with a Sherry Mustard Sauce

Pork Cutlet with a Sherry Mustard Sauce
    So this recipe is a knock off of one I saw on the Foodnetwork's Kitchen show. However they used chicken cutlets and some other things that I changed up a bit. This dish was amazing! Oddly perfect combination of flavors with the olives and the mustard sherry sauce. Definitely agree with the hosts of that show that they cutlets should be marinated for at least 30 minutes. The herbs attach and stay with the cutlet while frying. Definitely give this one a try. Pork Cutlet with a Sherry Mustard Sauce.
  • 4 thick cut pork cutlets
  • 2 tbs parsley
  • 1 large shallot
  • 2 cloves garlic
  • 1/2 cup cherry tomatoes
  • 1/2 cup green olives
  • 1/4 cup cooking sherry
  • 1/2 cup chicken broth
  • 1 tbs brown mustard
  • Handful diced fresh basil
  • Olive oil
  • Salt/pepper
1. Take the pork cutlets and pound them down under some plastic wrap.
2. Salt and pepper and place in a zip bag.
3. Pour in some olive oil. Sprinkle in the parsley and 1 clove chopped garlic. Toss to coat and let sit
for at least 30 minutes.
4. In a large saute pan drizzle in some olive oil and brown the pork cutlets about 5 min each side until nice and golden and cooked through. Sit aside on a plate and cover with tinfoil.
5. In same saute pan, toss diced shallot and saute. Mix in 1 clove diced garlic and saute until fragrant.
6. Pour in the cooking sherry and deglaze the pan.
7. Toss in the halved cherry tomatoes and halved olives. Saute.
8. Pour in the chicken broth, the diced basil, bring to a simmer and reduce.
9. Stir in the mustard and mix thoroughly.
10. Place cutlets on a plate and top with the sherry mustard sauce. Top with some fresh diced basil and serve.
Prep Time: 15 min
Cook Time: 20 min
Marinate time: 30 min
Serves: 4

Cooking cutlets

Deglaze and saute

Tuesday, May 17, 2016

Orange Molasses Fried Chicken

Orange Molasses Fried Chicken

     It was one of those weeks where I had to use up what I had in the fridge. I had many oranges that I had already removed the peels for making homemade Arancello, so in order to keep them fresh I needed to eat them all or use them for something. I was craving fried chicken so decided to combine the two into an interesting fried chicken dish. Orange Molasses Fried Chicken.


  • 2 large boneless skinless chicken breasts
  • Flour for dredging
  • 3 oranges juiced
  • 1/2 cup molasses
  • Oil
  • Salt/pepper

1. I prefer to soak my chicken in a salt and water solution overnight brining them so they come out much more juicier and tasty.

2. Toss the chicken in a plastic bag with the flour to coat.

3. Pour enough vegetable oil in a pan over medium high heat to fry the chicken in.

4. Gently fry the chicken on both sides just until golden brown. Remove and let drain on a paper towel lined plate.

5. Preheat oven  to 350. Place chicken on a baking sheet and place in oven to cook through about 15 min.

6. Meanwhile juice the 3 oranges and combine with the molasses.

7. After about 15 min of the chicken cooking, brush  the orange/molasses glaze over each chicken on both sides. Let cook another  5 minutes in oven.

8. Brush more of the sauce over the chicken and let cook another 5 minutes. Remove and serve.

     It is at this point you should have a crunchy and sticky coating to the chicken breasts. So delicious and interesting that you will be making this again real soon.

Prep Time: 15 min
Cook Time: 35 min
Serves: 2

Tuesday, May 10, 2016

Carne and Queso Burrito

Carne and Queso Burrito
     I must admit that I am one of those people who goes to that certain ethnic restaurant and orders the same thing. It doesn't matter where I am, what city I am in, or which restaurant; I always look for this one dish. Now, that is not to say I haven't tried other items on the menu. I have, and I always do at any different ethnic restaurant or different cuisine, however there is that one item that you just fall in love with. I am not sure if this even constitutes Mexican cuisine. All I know is I have found it at many different Mexican restaurants up and down the east coast. It always has a different name depending on the restaurant. So when it came time to name this post, I just called it what it is. A beef and cheese burrito. Nothing fancy, beef tips cooked with onion and stuffed inside a burrito topped with that all time favorite melted white queso cheese. Simple and delicious. I have to say I am a little addicted to that white queso cheese. I have attempted many recipes but have never quite gotten it right. So I on a whim actually found the cheese in a can at my local grocery in the Hispanic food section. Quick, easy, and no hassel. Carne and Queso Burrito.
  • 1 lb flank steak
  • 1/2 white onion
  • 1/2 cup beef broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 can Queso Blanco
  • Flour tortilla
  • Salsa 

1. Combine cumin, chili, garlic, and paprika in a bowl. Rub all over the flank steak.

2. Dice up onion and toss into a crockpot. Place steak on top and pour in beef broth. Cook at high for 1 hour then turn down to low for another 3-4 hours.

3. Once completed to your preference in tenderness, warm up flour tortilla's, heat up Queso Blanco on stove.

4. Slice beef into strips or chunks. Place in center of tortilla alone with onions. Roll up. Cover with Queso blanco and salsa. Serve.

Tuesday, May 3, 2016


    What is Cioppino you may be asking? Well it is an Italian American stew that originated in San Francisco by Italian immigrants. It is known throughout the country as a west coast dish. It may have its origins in some simple Italian soups and stews in Italy, however, this one is truly American as well. The stew usually contains some traditional ingredients as shrimp, crab, mussels, clams, etc. Now my version may be a bit different. (Not a fan of clams or mussels). I decided to create this dish based on what I had in the freezer that I needed to get rid of. I received the "traditional" recipe from a foodie friend of mine for Christmas straight from the mouths of San Fran inhabitants. I would call this version an "all in the pool" Cioppino.
  • 10 shrimp
  • 1 6 oz jar crab meat
  • 1 Pollock filet1
  • 1 tuna filet
  • 1 cod filet
  • 28 oz can crushed tomato
  • 6 oz can tomato paste
  • 1 1/2 cup clamato juice
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 1/2 white onion
  • 1 stalk celery
  • 1 clove garlic
  • 1 tbs chili flakes
  • 1 clove garlic
  • 1/2 cup red wine
  • Olive Oil
  • Salt/pepper
1.  I a large skillet saute the bell peppers, onion, celery, garlic, and parsley in a bit of olive oil until translucent and tender.
2. Cut up the fish filets into bite size pieces.
3. Stir in the wine and let reduce.
4. Stir in the crushed tomatoes, paste, and clamato juice and mix until incorporated and simmer.
5. Sprinkle in the chili flakes and add in the fish. Cook on a simmer for about 5 minutes or until the fish is cooked.
6. Stir in the shrimp and cook another 5 minutes until they are cooked through. Mix in the crab meat. Salt and pepper to taste and serve.
     This was the first time I tried this dish. I had never had it before. It was delicious. So warming, full of flavor, and definitely a new favorite. Thanks again Joy Stewart.
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Serves: 4+