Pan Fried Pork Chops With Juniper and Rosemary

Pan Fried Pork Chops With Juniper and Rosemary

Up front this would work better with bone in, and fresh rosemary but you have to do with what you have because running out to the grocery store to pick up one or two things thing is a tough decision these days, especially for seniors.

This week has been a pork week from sausage patties with our breakfast for supper last night to tonight’s 30 Minute Pork Piccata. See ther is the What’s for syndrom and its only 9:30 AM.

I had two boneless pork chops in the freezer from Butcher Box and since our last anniversary in Maine where I had Brined pork chop and have been playing with this to duplicate. Came close but not there yet. Anyway

I tried this with what I had, I should have cut the chops in half to make thinner but it still came out Ok. This is definitely a work in progress for me and can’t wait for my herb garden to start to flourish.

INGREDIENTS

  • 4 Bone-In Pork Chops, About 1/2 Inch Thick
  • 1/2 Cup of Extra Virgin Olive OIl
  • 2 Tablespoons Juniper Berries
  • 1 Tablespoon Black Peppercorns
  • 2 Tablespoons Chopped Fresh Rosemary Note: I had to use dried so I heated in oil first, fresh would be so much better
  • Sea Salt

How

  1. Use the back of a knife to crush the juniper berries and peppercorns.
  2. In a heavy skillet, heat the olive oil over medium high heat along with the juniper berries, rosemary, and peppercorns until lightly smoking, then fry the chops for turning every minute, until no longer pink. 5-6 minutes estimated time.
  3. Sprinkle with sea salt, and serve immediately.

BTW left over made great pork rollup for Lunch the next day.

Oat Flour Pancakes

Oat Flour Pancakes

It is amazing how hungry one gets when you are doing nothing. These days especially when it is raining or snowing, we do a lot of nothing, physically that is. Since my rainy day venues have been closed to casual walking and I’ll melt in the rain I fall into that trap. These days our thoughts go quickly to what’s for lunch or dinner even breakfast. I’ve always been an early riser but have extended this to 5 AM, I know half the day gone. Those early risers like me understand. Lately we have been trying to hold off on breakfast and find something that is filling and taste good. Any suggestions are welcomed.

Back in 2012 I gave into one of Lyn’s cravings and made Lyn’s Blueberry Oatmeal pancakes. They were good and on this last Saturday Lyn hinted about this recipe she had found by Julie Harrington for her weekly Sunday breakfast in bed.  It was very good and surprisingly filling making lunch a small salad. Did not suppress the “What’s For …..” you got to have something to look forward to.

Anyway

These oat flour pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!

Ingredients

  • 1 3/4 cup oat flour (see notes)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • 1 cup milk (or non-dairy milk of choice)
  • 1 teaspoon vanilla extract
  • 2 teaspoons apple cider vinegar (or white vinegar)
  • 1 tbsp canola oil
  • 2 eggs

Instructions

  1. In a large mixing bowl, combine oat flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
  2. In a medium mixing bowl, add milk, vanilla, apple cider vinegar, canola oil, and eggs; whisk together.
  3. Slowly add wet ingredients into dry ingredients and mix until it just comes together. (do not overmix)
  4. Let batter sit for 5-7 minutes. It will thicken.
  5. Lightly spray a hot griddle with cooking spray.
  6. Use a 1/2 measuring cup to scoop the pancake batter onto the griddle.
  7. Let the pancakes bubble before flipping. Cook until golden brown on both sides.
  8. I also mashed a bunch of blueberries and heated in some maple syrup.

Notes

Make your own oat flour:
Place either rolled oats or instant oats in a food processor at high speed. Process until it turns into fine oat flour.

Batter makes 6 medium-sized pancakes.

Weird Spring

Its been a weird spring March warmer than usual and Now April colder

Quick Chicken Parm from the gut.

Quick Chicken Parm from the gut.

We braved the outside world Sunday armed with mask, bloves and bottle of purell and went to Whole foods during senior hours. Beside the better quality products we get a kick out of being carded. There was a line so we waited a proper 6 feet apart. I was surprised to see a few people without masks perhaps they were survivors and had anti bodies. While there, we grabbed some air chilled boneless chicken breast and also a package of bone in. Yesterday while food savering, is that a word we have a Food Saver and use it, we agreed on chicken parm for dinner.

I did the Pan-fried Chicken Cutlets then put sauce on bottom of pan, placed the cutlets spread mozzarella cheese then sauce (left over from ragu but did not have sausage in it) spinkeled so grated parmigiano. cover with tin foil. I out in refrigerator since it was still early afternoon. When i took out I placed in preheated oven at 350 degree and cooked fro about 15 minutes. removed foil and place slices of provolone cheese back in oven until melted.

This is always a good go to comfort meal that is really easy.

Breakfast Sausage Ragu cooking from the gut.

Breakfast Sausage Ragu cooking from the gut.

We took advantage of a special that Butcher Box was offering bacon and breakfast sausage. My son had recommended the bacon so I figured what the heck. Now with the pandemic you have to make do with what you have. The first thing we had to do is figure out if it had maple syrup in it. Mike never got the sausage so he did not know but suggested smell it. Not a bad idea so I opened the package and smelt away and it did not. Good thing is I still had my sense of smell and taste, if you know what I mean. I cooked a tiny pattie just to make sure and the nose did not fail me. Anyway Lyn made her sauce and I cooked the sausage etc. It was a mild breakfast sausage and I added some Italian seasoning while browning. When browning I like to flatten it and let brown flip then start to crumble, rather than start to crumble as soon as you put in pan. In my opinion it produces a moister browned meat.

I added green pepper, mushroom, spring onion after the meat was browned cooked for a minute then added some of Lyn’s sauce

Cooked the pasta and served.

All in all it came out pretty good for a cook from the gut meal. I think the mildness of the sausage made it possible.

Brisket in Sweet-and-Sour Sauce

Brisket in Sweet-and-Sour Sauce

My brother kept asking me about my mom’s brisket recipe enough where I started to want one. I had a brisket from Butcher Box in the freezer so I grabbed and defrosted. Instead of making it Mom’s style brown, saute onions, add mixture of ketchup, yellow mustarts, horseradish and simmer for hours. I decided at Lyn’s request to try a sweet and sour recipe. However, I did not have ginger ale or coke and unfortunately being a senior I was not going to run out to the grocery store just for ginger ale. I happen to have root beer and said what the heck i have Root Beer BBQ Sauce it can’t hurt to try.

INGREDIENTS
• 1 first-cut brisket, 6 to 7 pounds, rinsed and patted thoroughly dry
• 1 medium onion, peeled and quartered
• 1 2-inch piece fresh ginger, peeled, cut into chunks
• 6 large cloves garlic
• 1 cup ketchup
• ½ cup dry red wine
• ¼ cup cider vinegar
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tablespoon coarsely ground pepper, or to taste
• 1/4 teaspoon ground cloves
• 1/2 cup olive oil
• 1 ½ cups Coca-Cola or ginger ale I did not have either so I used Root Beer which I had used for my Root Beer BBQ Sauce


How
Let meat stand at room temperature for 45 minutes before cooking. Heat oven to 350 degrees.
Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly with double layer of tin foil and bake for 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
Optional, since we smelt it all day and could not stand, let cool and trim off the fat then slice against the grain. Although I always find the next day produces a better piece of meat.
Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.