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.

 

Ingredients:

 

• 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

 

 

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.

Ingredients:

• 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

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.

 

Ingredients:

 

• 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.

Cioppino

 

Cioppino

 

 

    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.

 

Ingredients:

 

• 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+

 

 



 

 

 

 

Butterscotch Pie

Butterscotch Pie

 

 

 

     Was in one of those moods where I was craving a delicious dessert. I have no diner to head over too and the local grocery doesn't really make any good desserts, so I decided to take a try at making an old fashioned type of pie. One of those you only see in movies, or hear about from your mother or another older member of the family. So here goes; Butterscotch Pie. Creamy, nutty, sweet, and perfect topped with fresh meringue. 

 

Ingredients:

• 2 tbs butter
• 1 cup brown sugar
• 1 tsp salt
• 1/2 cup heavy cream
• 3 tbs flour
• 4 egg yolks, (save whites for meringue)
• 1 1/2 cups milk
• 1 tsp vanilla
• Pie crust

 

1. In a medium size sauce pan over medium heat melt butter. Add brown sugar, salt, and cream and cook for roughly five minutes stirring constantly.

 

2. Mix in flour and whisk until well combined and no lumps remain.

 

3. Slowly temper egg yolks into the mixture so as not to scramble.

 

4. Add in milk and lower heat and cook for about 10 minutes stirring frequently.

 

5. Let cool and mix in vanilla. Pour into pie crust.

 

6. Bake at 350 degrees for about 15-20 minutes or until crust has browned.

 

7. Whip egg whites with 1/2 cup sugar until stiff peaks form. Layer over pie and bake at 400 degrees until meringue browns on its peaks about 5 minutes.

 

This pie is perfectly sweet, filling, but also delicate in its flavors.

 

Prep Time: 0 min

Cook Time: 40 min

Serves: 4-8

 



Becca's Rustic Crostata

Becca's Rustic Crostata

 

 

     This dish is credited to my cousin Becca. She made it for our annual Easter Brunch. One of many gatherings we have as a family. The recipe is so simple and quick that the entire process with prepping and cooking takes less than an hour. This was delicious, savory, and definitely perfect for spring weather. Becca's Rustic Crostata (recipe for 2 crostatas)

 

Ingredients:

• 2 pie crusts
• 3 cups ricotta
• 1/2 cup feta
• 1/2 cup Parmesan
• 10 oz fresh spinach
• 1/2 white onion
• 1 clove garlic
• 1 egg
• 1 tbs oregano
• Lemon
• Olive oil

 

1. In a large mixing bowl, combine the ricotta, feta, and 1/4 cup Parmesan cheese. Set aside.

 

2. Meanwhile over medium high heat saute in olive oil the diced 1/2/ white onion.  Add in the garlic and saute until fragrant. Stir in the fresh spinach and wilt.

 

3. Remove from stove and mix into the cheese mixture.

 

4. Stir in the oregano and juice from half a fresh lemon.

 

5. Spread out your pie crust on a flowered surface or parchment paper. Place the filling in the middle and turn up the edges around the pie to leave the center exposed. (Remember this makes two, so only use half the filling).

 

6. Bake for roughly 30 min in a 375 degree oven or until crust is browned.

 

     I was so pleased with this dish that I called my cousin right away and told her how good it was. Thanks.

 

Prep Time: 10 min

Cook Time: 30 min

Serves: 8+

 

 



Honey Lime Country Ribs



Honey Lime Country Ribs

 

 

     Another recipe based on one created by Rasa Malaysia. Her recipe was for chicken thighs which appeared very good. I thought I would shake it up a bit and make some country pork ribs with the same bases for marinade. Honey Lime Country Ribs.

 

Ingredients:

 

• 1lb pork country cut ribs
• 2 tbs honey
• 2 tbs soy
• 1 tbs lime juice
• Pinch cayenne
• 1 clove diced garlic

 

1. Combine all ingredients in a bowl.

 

2. Place ribs in a small casserole dish and pour marinade over.

 

3. Cover and let marinate for at least 1 hour.

 

4. On a hot grill, grill the ribs on both sides until marks appear.

 

5. In a 350 degree oven place the ribs on a foil lined baking sheet and bake for at least 20-25 minutes.

 

6. Every 5 minutes or so I removed the ribs and brushed on the left over marinade to add some shine

and caramelize.

 

      These were perfect for a weeknight meal. Quick and easy and full of flavor.

 

Original recipe: http://rasamalaysia.com/honey-lime-chicken/2/

 

Prep Time: 10 min

Cook Time: 30 min

Serves: 2-4

 

Chinese Sesame Chicken

Sesame Chicken

 

 

 

    The next couple weeks I will be posting recipes that I have found and recreated from other food posts. I was craving some good Asian food and decided to try my hand at homemade Sesame Chicken. One of my favorite Chinese take-out items and one I had never tried before. So I researched some of my favorite Asian cuisine sites, one of which is RasaMalaysia, followed her recipe and viola! Sesame Chicken.

 

 

Ingredients:

 

• 2 boneless skinless chicken breasts
• 2 egg whites
• 4 tbs cornstarch
• 2 tbs soy sauce
• 1 tbs rice vinegar
• 4 tbs sugar
• 1/2 cup water
• 1 clove garlic
• Toasted sesame seeds

1. Combine soy, vinegar, sugar, water, garlic, and 2 tbs cornstarch in a bowl and set aside.

2. Dice up chicken into bite size pieces.

3. Combine egg whites and 2 tbs cornstarch into a paste in another bowl.

4. Toss the chicken in the cornstarch paste and in wok over medium high heat with enough oil to fry, drop into oil and brown on both sides until golden. I did about 4 at a time. Remove and let drain on paper towel.

5. Remove oil from wok and reserve for later use. In same wok saute the garlic just until fragrant. Pour in the sauce mixture and stir just for a few seconds as it will start to thicken up. Toss in the chicken and coat. Sprinkle in the sesame seeds and toss. Serve over rice or your favorite lo mein dish.

Prep Time: 15 min
Cook Time: 15-20 min
Serves: 2

Tasted just like the take-out version but better. Thanks RasaMalaysia!

Original post
http://rasamalaysia.com/sesame-chicken/2/

Thai Prew Wan Burger

Thai Burger

 

 

     I am slightly obsessed with Thai food. I mean I will go out of my way to just have some of my favorite dishes in a Thai restaurant. I have been known to travel an hour or so just to sit and have a simple Thai dinner. My obsession can almost border on the line of creepy, (Just kidding), but I do love the combinations that Thai cuisine offer. Spicy alongside sweet. Fragrant and herbal alongside savory and smoky. I love them all. This dish came to mind when I had just had some Thai food in the city and was still craving another hit of it. The weather was starting to break and I also wanted to grill a juicy hamburger.........BAMM! It hit me. Why not combine the two into one delicious lip smacking dinner. Thai meets American. Here we go. My Thai Prew Wan Burger, (or Thai sweet and sour meets American backyard classic).

 

Ingredients:

 

• 1 lb burger.
• Brioche buns
• 1 cucumber
• 1 tomato
• 1 8 oz can crushed pineapple
• 1 small bundle green onion
• 1 1/2 tbs soy
• 1 1/2 tbs oyster sauce
• 1 tbs sugar
• 1/4 cup  ketchup
• 1 tbs Thai chili sauce
• Salt/pepper

 

1. Salt and pepper the ground beef and separate into 4 equal parts. Roll up and press between wax paper with a plate to make about 6 inch in diameter burger patties. Sit aside.

 

2. Meanwhile dice up the cucumber and tomato into chunks. Combine in a bowl with the crushed

pineapple. Dice up the green onion and combine.

 

3. In a wok over medium high heat saute the cucumber, tomato, pineapple, and onion in a little oil until tender.

 

4. Combine the soy, oyster sauce, sugar, ketchup, and chili sauce into a bowl. Mix well and pour into wok.

 

5. Stir together until combined and remove from wok. Sit aside.

 

6. Now grill the burgers to your taste.

 

7. Serve mixture on top of burger patty. Top with Brioche buns.

 

     This burger was sooooooooo damn good. I saved a few for my friends and they loved it. Give it a try.

 

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves:  4

 



Roasted Lamb and Mint Sauce

Roasted Lamb with Mint Sauce

     I'm again transported back to that little pub in Ireland. Hardwood floors, dark walls, pints of beer clinking along the bar top, and soft Celtic guitar music playing all around me. Laughter is happening amongst the locals and they joke on in that all too familiar Irish accent.

     "So you from the States?" he says as he pours us another pint of stout.

     "We get plenty of you traveling through here. Great people, from at least what we've seen and met. Do you want to try the roast lamb today? Comes with mashed and a roasted potato in a wonderful brown sauce with a little mint sauce on the side. You will love it. True Irish cuisine at its best."

      We agree and within a few minutes it seems the lovely dark haired waitress is bringing out these beautiful plates from the kitchen behind the bar. The smell is amazing and the presentation too. I lean forward and gently take in a small dose of the aroma coming off the plate. The lamb has been gently sliced into medallions and placed lovely on the plate amongst the sauce, potatoes and the mint sauce. The barkeep comes by and recommends we dip a piece into the brown sauce and then into the mint sauce. We gladly take his suggestion and then it happens. The most amazing flavor combination comes to life in our mouths. The juiciness from the lamb, the addition of the spiced brown gravy followed by the sweet but sort of tangy flavor of the mint sauce all dancing an Irish jig in our mouth. Priceless. It has been years since I had this dish while traveling on the Emerald Isle and it was about time to recreate it. So here goes, just in time for St. Patrick's Day; Roasted Lamb and Mint Sauce.

Ingredients:

• 1 leg of lamb steak
• zest of 1 lemon
• 1 tsp rosemary
• 1 tsp thyme powder
• 1 clove garlic minced
• 1 tbs olive oil
• salt/ pepper
• 1/2 cup beef stock
• 1/2 cup red wine
• 1 tbs flour

Mint sauce

• 3 tbs mint chopped
• 3 tbs red wine vinegar
• 1 tbs hot water
• 1 tbs sugar

1. Take zest of lemon, rosemary, thyme, garlic, and olive oil and combine in a bowl. Rub all over both sides of the lamb steak.

2. In a Dutch oven over high heat drizzle some olive oil and sear the lamb on both sides. Pour in the beef stock and cover and place in a 300 degree oven for roughly 20-30 minutes or until done to likeness.

3. Meanwhile in a small bowl combine the mint, red wine vinegar, water, and sugar to make the sauce. (I used a food processor to combine all ingredients as well).

4. Remove lamb from oven and place on cutting board to rest. In Dutch oven over medium high heat pour in the red wine and bring to simmer with the left over broth and juices that have collected in bottom. Whisk in flour to make a thick brown sauce.

5. Slice lamb into strips. Serve with the brown sauce and mint sauce.

This dish was so simple and all the flavors combined well. The aroma in the kitchen was fantastic. Brought back so many memories of Ireland.

Prep Time: 5 min
Cook Time: 30 min
Serves: 2-3

Original dish