Pork Chops with Cider, Horseradish Glaze

Pork Chops with Cider, Horseradish Glaze

I was shocked that Lyn choose bone in pan fried pork chops for her free meal this week. I always loved the taste of pan fried pork chops and the added treat of a bone to munch on it was like a dessert for me. Maybe she had too many of these growing up but being a nice Jewish kid pork did not make it to our table that often, we were reformed reformed Jews. There is something about pork and winter that go together.

Ingredients

forgot to leave out the horsradish for picture it is shy

forgot to leave out the horseradish for picture it is shy

Serves 2-4

Glaze:

  • 1/2 cup cider vinegar
  • 1/2 cup hard or pressed apple cider
  • 2 Tbsp. freshly grated or prepared horseradish
  • 1/2 tsp. table salt
  • Pinch of cayenne pepper

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Chops:

  • 4 bone-in loin pork chops, 1/2-inch thick, about 1 1/2 pounds total, at room temperature
  • Table salt
  • Black pepper
  • 1 Tbsp. olive oil

Pork chops with Cider, horse radish  glaze

Garnish

  • 1 Tbsp. chopped fresh dill

1. Whisk the glaze ingredients together in a small bowl; set aside.

2. Trim any excess fat from around chops until you only have about 1/8 inch of fat. Pat chops dry with a paper towel and generously season them with salt and pepper.

3. Heat oil in a heavy, 12-inch skillet over medium-high heat until oil starts to smoke. Add pork chops to the skillet and cook them until they are well-browned, about 3 minutes. Turn chops and cook 1 minute longer, then transfer them to a plate and pour off any fat in skillet.

4. Pour glaze into the skillet and bring it to a simmer. Cook until mixture thickens enough that your spatula leaves a trail when scraped across the pan, 2 to 4 minutes.

5. Return chops and any juices to the skillet; turn to coat both sides with glaze. Continue to cook over medium-high heat until the center of the chops registers 140 on an instant-read thermometer, about 5 minutes. Adjust seasonings to taste.

6. Serve chops with glaze drizzled over them and sprinkled with dill.

Recipe adapted from “The Smitten Kitchen Cookbook” by Deb Perelman.

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Balsamic BBQ Sauce

Balsamic BBQ Sauce

Ingredients

  • 1 cup good quality balsamic vinegar – I used my 18 year old
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 2 cloves garlic, minced
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. Trader Joe’s Dijon – for that extra kick
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper

bbq-chicken-full

How:

Combine the first 8 ingredients together in a small saucepan, and stir until all ingredients are incorporated. Simmer over medium heat until reduced by 1/3, about 15-20 minutes.

Recipe based on Giada DeLaurentiis

Crockpot Rotisserie Chicken

Crockpot Rotisserie Chicken

Summer time is time for beer butt chicken which I find a lot easier to make than setting up the Rotisserie on the BBQ and when winter rolls around I could still make it outside but roasting in the oven takes over. Besides I save grilling steaks and fish for winter standing in the snow is a lot better when you only have to flip a steak.  I liked the looks of this recipe when I saw it and the results were pretty darn good for a wicked easy recipe. I did substitute smoked paprika and went strictly with powders and as promised this was great. Next time I might add some brown sugar and try the paste slightly drier.  You should try this if you have a crock pot.

 Ingredients

  • 1 broiler/fryer chicken (3.5-4 lbs.)
  • 2 Tbsp. Smoked Paprika – spicy or mild your choice
  • 1/2 tsp. cayenne pepper (optional!)
  • 1 1/2 tsp. onion powder
  • 2 Tbsp. garlic powder or 3 cloves garlic
  • 1 tsp. salt
  • 1/2 tsp. black pepper

the rub

How:

Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Spray your slow cooker with cooking spray and place the chicken in, breast side down in crock pot. Down rather than up give you moister breast.

Coat the chicken inside and out with the paste. Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees. Wow, how simple is that? You can use the leftover chicken to make a variety of recipes like Rotisserie Chicken Soup, Chicken salad or Chicken club sandwich.

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 100_1246

The only downside and it is minor that I found was the skin was not crispy Next time I will try breast up to see if the skin crisp any – Crispy skin was not as important to me since I mostly do not eat it. Aren’t I the healthy one?  Also my crock pot has a rack will try on that so it does not sit in drippings. Will update as time goes on.

chicken

Served with coleslaw and potato chips.

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Adapted from Busy Mom
Whole Grain Mustard Encrusted Tenderloin Roast.

Whole Grain Mustard Encrusted Tenderloin Roast.

Twas the Saturday before Xmas the gifts were all wrapped.

The son was coming home and the wife was all smiles.

Yet there was still a big problem, no meal was in play.

All factors were weighed out, all cost taken in to account.

She’s was breaking her strict diet the choice was too hard to make.

There was Meyer Lemon Brisket or Pan Seared Filets or Tenderloin Roast or Almond-Crusted Salmon.

The process has now taken over a week.

Her head was spinning what would she have me make?

I looked at a lot of recipes to get the idea how to cook this meal in the end I went with my gut almost simple but added a twist when I saw the jar of Trader Joe’s whole grain mustard in the pantry. I grew up with a roast beef that had silvers of garlic inserted in the layer of fat on top and was covered with yellow mustard then roasted, I think Paul of Paul’s Market (used to be in north Falmouth MA)  taught her how giving away his trade secrets to her warm smile. Anyway these days I have gotten more adventurous but found that back to the basic with this cut of meat works best. We by passed Wholefoods and went to Wegman’s they have pretty good quality and the prices seem lower. I hate shopping there just too many people all pushing and shoving, but every once in a while won’t hurt me. We still have to try the 6 AM shopping time we hear the aisles are pretty open at that time. Anyway….

Ingredients:

  • 2 lbs. center cut tenderloin roast
  • 1 jar of Trader Joe’s whole grain mustard – opened
  • Kosher salt, black pepper and olive oil

tie with twine

How:

Preheat the oven to 425 degree with rack in middle. I used convection cooking this time it affected my cooking time

Rinse and paper towel dry the meat

Season liberally with salt and pepper let and bring to room temp or there about

Pat dry again

Tie with twin every ½” or so to keep the roast evenly shaped for even cooking.

Don’t tell them but I trimmed the skinny side off the roast and stuck in freezer and will make a pan seared oven roasted filet meal at a later date for me, only for me just for me!!

Rub olive oil all over the meat and then season again with some salt and pepper

Spoon the mustard on roast and rub to cover liberally using as much as is required. I think I used about 1/4 to 1/3 cup

rub with mustard

Bring meat to room temperature or there about

Place meat on rack in shallow pan if convention or roasting pan if not

Roast until temp is 120 degree for rare 125 degree for medium rare

Most of the recipes I saw said cook for 25 minutes but it took me about 40-45 minutes in convection oven. Lyn says maybe because it cooks from inside out in convection.

Remove and let sit for 15-20 minutes uncovered.

Roast and let stand

Slice in ½ inch slices

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While this is cooking you can prepare your sides, in this case smashed garlic mashed potatoes and mixed vegetable in a butter sauce. Oh I had put the mashed potatoes in the turned off oven to keep warm and forgot to leave a pot holder on the handle when I took back out to put in serving dish. OW! Cooking battle scars are so much fun.

This was surprisingly easy to prepare and the roast melted in your mouth this got the three heads bobbing approval since Mike was here to share.100_1157

Passes Mustard from Trader Joe’s archives

Trader joe's

In the world of mustard, you’ll find everything from mild yellow to fiery hot brown, as well as varieties with added herbs and spices to enhance the flavor. What you won’t find anywhere other than Trader Joe’s is a mustard quite like our Whole Grain Dijon Mustard.

whole-grain-mustard

Trader Joe’s Whole Grain Dijon Mustard is made in the countryside just outside the city of Dijon, ancestral home of this style of mustard. We work with a mustard maker (moutardier) that’s been crafting quality Dijon mustard since 1840, and while the production techniques have been modernized over the years, the recipe is centuries old – so old, in fact, that it’s classified as à l’ancienne, or ancient. The ancients apparently knew how to make mustard. It’s made with carefully selected, all natural ingredients like brown mustard grains and just the right amount of white wine. Rather than completely grinding the mustard, as is common, the seeds are left whole in this version, giving the condiment a little crunch to go along with its pungent-yet-smooth flavor. Excellent on sandwiches, it’s also a rousing addition to salad dressings and sauces for chicken or pork. We’re selling each 12.3 ounce jar for the excellent price of $1.79, every day.

Culinary Curiosity: While associated with the French city of Dijon, Dijon mustard is not a protected designation under EU rules. Thus, many a mustard is called “Dijon” or “Dijon-style” when in fact it may be made elsewhere. Our Whole Grain Dijon? True to its name and historical origins, it’s made in Dijon, the historical capital of Burgundy.

Two Good Gumbo recipes from our New Orleans Days

Two Good Gumbo recipes from our New Orleans Days

Two Good Gumbo recipes from our New Orleans Days

Seafood and or Chicken

What is New Orleans without a big bowl of Gumbo ?  Here are two recipes one for the seafood lovers and one for those who are not so crazy about seafood. I found these in the Cane River Cuisine cook book which we got when attending a tour of the plantations festival in Natchitoches, LA. TI was published by one of my favorite customers wife group, while I was with 20th Century Fox. We have had many a good meal either taken for directly or tweaked by us.

Natchitoches_Downtown

Mama’s Seafood Gumbo

Ingredients:

  • 3 large white onions, chopped
  • 3 cloves garlic, minced
  • 3 tbsp. Oil
  • 1 package frozen sliced okra
  • 1 can tomatoes
  • 6 tbsp. Oil
  • 6 tbsp. Flour
  • 2 pounds cleaned deveined shrimp
  • 2 quarts water
  • 1 ½ cups chopped green onion and tops (scullions)
  • 1 cup chopped parsley
  • 4 bay leaves
  • 2 tsps. Thyme
  • Salt, pepper, red pepper flakes, and onion salt to taste
  • 6 dashes of tabasco
  • 1 can lump crabmeat
  • 1 16 ounce jar oysters

 

How:

Sauté white onions and garlic in 3 Tablespoons oil. Add okra and cover until okra becomes tender. Add tomatoes. Cook for about 15 minutes. Make a dark roux using 6 tablespoons flour and 6 tablespoons oil. Add 2 quarts water slowly to roux. Stir constantly. Add okra, onion, garlic and tomato mixture. Add chopped green onions and parsley, bay leafs and thyme. Add black pepper, red pepper flakes, onion, salt and tabasco. Let cook on medium heat for 1 ½ to 2 hours, add crabmeat and oysters, Allow to cook 3 to 5 minutes longer, Serves 8 to 10

Cane River

Chicken and Okra Gumbo

Ingredients

  • 1 (2 pound) Fryer
  • 2 or 3 cups cut okra
  • 1 bell pepper, chopped
  • 1 can tomatoes
  • ½ cup oil
  • 2 tablespoons flour
  • 2 tablespoons oil or bacon drippings
  • Pinch of sweet basil
  • 2 cloves minced garlic
  • Salt and red pepper flakes to taste
  • Green onion tops, chopped fresh parsley or parsley flakes

How:

Cut chicken into pieces and boil in about 1 gallon water. Remove and debone. Cook okra, onions, bell pepper and tomatoes in oil slowly for about 30 minutes or until okra is not slimy. Make a roux with 2 tablespoons of flour and 2 tablespoons oil. Add roux, vegetables and chicken to hot chicken broth. Add other seasonings and cook slowly for about 2 hours. Before serving add fresh onion tops and parsley chopped fine. Serve over rice. Serves 6.

Cane River Cuisine

Marinated Mushrooms

Marinated Mushrooms

Marinated Mushrooms

From Cooks Illustrated with minor Steve tweaks

Why this recipe works:

A classic Italian antipasto, foraged wild mushrooms are rich with earthy flavor. The right combination of bright acidity, heady herbs, and the nap of a fine olive oil should pack each bite with a punch. When we developed our marinated mushroom recipe, we liked cremini and white button mushrooms for their flavor and availability. Crowding the mushrooms in a 12-inch skillet generated, at first, an alarming amount of liquid; cranking up the heat, however, reduced the liquid down to a potent glaze with concentrated mushroom flavor.

Skillet size limits the yield of this recipe; if you would like to double it, cook the mushrooms in two separate batches but marinate them together. Thyme, parsley, or basil makes a good last-minute addition—use only one, however, not all three.

Ingredients

  • 3 Tbsp. extra-virgin olive oil , *plus 1 tablespoon for finishing
  • 1/8 teaspoon red pepper flakes
  • ½ tsp. kosher salt (Steve tweak not much of one they use table salt)
  • 1 pound cremini mushrooms or white button mushrooms, cleaned, left whole if small, halved if medium, quartered if large
  • 2 Tbsp. juice from 1 lemon, plus 1 tablespoon for finishing
  • 1 medium clove garlic , sliced very thin
  • 1 large shallot , chopped fine (about 1/4 cup)
    • I have some dried shallot around because I usually forget to grab one at the grocery store in that case use about ½ the call for amount
  • 1/4 small red bell pepper , chopped fine (about 1/4 cup)
  • 1 sun dried dried tomatoes minced (Steve tweak)
  • *Zest of one lemon (Steve tweak)
  • *1 tsp. minced fresh thyme leaves or 1 tablespoon chopped fresh parsley or basil leaves (see note)
  • Ground black pepper

How

Heat 3 Tbsp. oil, red pepper flakes, and 1/2 teaspoon salt in 12-inch skillet over medium-high heat until shimmering but not smoking. Add mushrooms and 2 Tbsp. lemon juice; cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours.

*Combine the olive oil, lemon juice thyme and zest in small jar cover and set aside. I shake it once in a while just because I see it.

Before serving, allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, thyme and zest and adjust seasonings with salt and pepper just before serving.

Marinated Mushrooms prep  Marinated Mushrooms cooking
Marinated Mushrooms marinated  Marinated Mushrooms serve with cornbread, turkey burger and snap pea salad 

Per Serving:
Cal 110; Fat 9 g; Sat fat 1.5 g; Chol 0 mg; Carb 4 g; Protein 2 g; Fiber 0 g; Sodium 55 mg
Spinach, Cheddar and Rice Pie.

Spinach, Cheddar and Rice Pie.

Continuing theme a night dinner plan it was vegetarian night again. We have fallen very nicely into the flow and I don’t have to peek at the calendar as much to figure out what tonight brings theme wise.

We love the taste of spinach and cheese but can’t say that I have tried this combination. The best thing was that I came home from work and the house smelled soooooo good. Lyn worked from home and had everything ready for me including a nice glass of wine with cheese and crackers. How lucky am I!

 Ingredients

  • 3 Tbsp. olive oil
  • 1 small onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1 10 oz. package frozen chopped spinach, thawed , and squeezed dry
  • 3 cups cooked brown rice (small grain)
  • 1 cup diced extra sharp cheddar cheese
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. salt
  • 4 large eggs
  • ¼ cup nonfat milk (we use lactose free)
  • 1 roasted red pepper cut in strips

How

Make sure your wife is working from home 🙂

Preheat the oven to 4250. Generously coat a 9 inch pie pan with cooking spray.

Heat oil in large skillet over medium heat.

Add Onion and cook. Stirring frequently until beginning to brown, about 5 minutes. Add garlic and cook 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.

Note: We thought after that some red-hot pepper flakes would be a nice touch if you wanted a little more heat.

Whisk eggs and milk in medium bowl then stir in rice mixture. Transfer to the pie pan and smooth the top with a spatula and arrange the roasted red pepper on top.

Bake the pie until lightly browned in spots about 25 minutes. Let stand for 5 minutes before cutting into wedges.

Spinach, Cheddar and Rice Pie   Spinach, Cheddar and Rice Pie