Saturday, April 28, 2012
I thought I'd write out my tried and true recipe for Pork Chops Marsala. I don't measure anything, so it's a bit imprecise. Start out with the pork chops that you plan to use. Bone-in, boneless, your choice. Salt and pepper the pork chops and brown them on all sides in olive oil. When browned, remove them to a plate and cover with foil. In the pan, add some thinly sliced yellow onion and sliced cremini mushrooms, adding more oil if the pan is too dry. When the juices start to come out of them, add some crushed garlic. When it's all cooked down, remove the pan from the heat and add Marasla wine, between 1/2-2/3 of a cup, I'd say. Let the alcohol burn off and reduce to at least half, then add chicken stock up to about halfway up the pan. Season with salt and pepper, mix everything together and then add the pork chops back to the pan. Cover and cook, over medium heat to braise the chops until they are cooked to your liking. I like mine still slightly pink in the center. When they're done remove from the pan again (use a different plate!) and thicken the sauce with a cornstarch slurry over boiling heat until as thick as you like it. Season to taste again and serve with the pork chops.
Wednesday, April 25, 2012
This recipe was awesome, and super easy. 1/2 cup balsamic vinegar, 1 Tbsp. honey, salt and pepper and you boil it for a while until it's reduced by about half. Just be careful not to inhale the vapors or you might choke. When it's done, take it off the heat and add a dollop of butter to finish the sauce, and more salt and pepper to taste. The grill pan works really well, just use a little olive oil to rub over the fish, salt and pepper, then put it, skin-side-up on the pan. I put a saucepan lid over this and let it cook for a while before attempting to turn it over. The spatula really makes a difference. After a while I took off the fish skin and let it grill on both sides. Instead of spooning the sauce over afterwards, I brushed it on during the grilling to help it cook into the fish better and this was a great decision. I also poured some over afterwards.
I did this with asparagus I put on the grill with the fish. I just did olive oil, salt, and pepper. It was delish. I also did a steamed red potato, simple, but nummy. This is a winner, folks. I will be doing it again.
Monday's recipe was Sweet Potato Chile Mac and I thought it was pretty good. I bought sweet potatoes on accident for the meatball soup I made previously and found this recipe to use them up. It also called for some of the chipotle chiles in adobo that I had frozen after using them in the soup. I also had the Monterey Jack cheese from the soup recipe as well.
I roasted the potatoes on Sunday, and peeled and mashed them, but didn't make the recipe till Monday. The potatoes reheated really well in the microwave and helped save me time while making the meal. I was surprised at how easily it mixed with the other ingredients to form the base of the cheese sauce instead of a traditional bechamel sauce. I liked that the other ingredients helped temper the sweetness of the potatoes, something I am still trying to adjust my palate to.
It wasn't terribly cheesy, so if more cheese doesn't scare you, I would recommend adding more. Also some salt. I needed to add salt. I had never eaten actual chorizo before, only soyrizo, and it turned out it wasn't that different. I wasn't a huge fan of it. The texture was strange and I ended up picking most of it off. I think maybe next time I'd just leave it off and use this as a side dish or perhaps try Italian sausage even though it would alter the flavor.
I cut it into the six servings it called for, and froze the leftovers for another time. I'm really glad to have found another use for sweet potatoes!
Thursday, April 12, 2012
Tortilla Meatball Soup
I tried this out the other day and really liked it. It definitely was time-consuming, but it made a lot of leftovers for me to freeze, so I forgive it. The recipe called for ground sirloin, but since I don't eat beef I used ground chicken, which I think made it even less fat than what the original numbers are. Also, I used Egg Beaters instead of the egg for the meatballs, which cut out all the cholesterol from that as well as more fat and calories.
I would recommend you start this in the afternoon rather than at dinnertime to make this or you'll be eating very late. Also, after you open the can of chipotle chiles in adobo and only use one of them, you may be asking yourself, what the heck will I do with the rest of it? Try out this handy tip: Take a baking sheet and cover it in a sheet of parchment paper. Line up the chiles so they aren't touching each other and then spoon some of the sauce over each one. They will look like weird mounds, but that's not important. From here, place the baking sheet in the freezer for a couple hours until they are frozen. They will peel off the parchment paper and you can put them in a freezer bag or container and put them back in the freezer. You can take one out each time you need one for a recipe and not have to buy a new can each time or waste the can. This is definitely a good idea, imo.
Saturday, April 7, 2012
This past week's recipe was: Spanish Pork with Apple-Citrus Salsa
I was going to make it all in one night but I ran out of time and made the salsa and rub the first night and then cooked the rest the next night. I wasn't sure sure about the apple salsa, I usually don't cook with hot peppers, but it was really quite delish. I have a lot leftover and plan to use some in a quesadilla. The pork was really good, very easy to cook. I modified the recipe a bit to use my grill pan just to get the grill marks on all sides and finished it in the oven. I actually weighed my portion so I got just a smidge over 3 oz, the listed serving size. And I was surprised that I was quite filled between that, the salsa, and the whole grain Spanish rice I made to go with it that I didn't want to eat more meat, which is usually my downfall.
I would definitely make this again. It was pretty easy and looked and tasted really fancy. Also, I learned that I really like the flavor of lime juice in salsa. Good to know...