Archive for the ‘Recipes’ Category
- 1 gallon water
- 1 cup brown sugar
- 1 cup sea salt
- 1 cup frozen apple juice concentrate, thawed
- 1 1/2 teaspoons whole black peppercorns
- 2 fresh thyme sprigs
- 4 double-cut bone-in loin pork chops, 1 pound each
- Sea salt and freshly ground black pepper
- Extra-virgin olive oil
Spiced Apples and Raisins:
- 2 tablespoons unsalted butter
- 3 Granny Smith apples, peeled, cored, and sliced in 1/2-inch-thick wedges
- Leaves from 2 fresh thyme sprigs
- 1/4 cup raisins
- 3/4 cup frozen apple juice concentrate, thawed
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch dry mustard
- Sea salt and freshly ground black pepper
- 1/2 lemon
Preheat the oven to 350 degrees F.
In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops
- 1 large red bell pepper (or 1 prepared roasted red bell pepper – Trader Joe’s has a good product)
- 2 Tbsp olive oil
- 3 ounces fresh baby spinach
- 2 medium onions, chopped
- 2 Tbsp minced garlic
- 2 cups fresh breadcrumbs
- 2 large eggs
- 1/2 cup chopped fresh basil
- 6 Tbsp ketchup
- 2 Tbsp chopped fresh thyme
- 1 Tbsp Dijon mustard
- 1 Tbsp prepared steak sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 pounds ground veal
1 If you are using a fresh red bell pepper instead of an already prepared roasted red pepper, cook red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into 1/2-inch-wide strips.
2 Preheat oven to 350°F. Heat 1 Tbsp olive oil in heavy large skillet over medium-high heat. Add spinach and toss until just wilted, about 2 minutes. Transfer spinach to small bowl. Add remaining 1 Tbsp olive oil to skillet, then onions and garlic; sauté until onions are tender, about 5 minutes. Transfer onion mixture to large bowl. Stir breadcrumbs, eggs, basil, ketchup, thyme, mustard, steak sauce, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper into onion mixture. Mix in veal.
3 Place half of veal mixture in 9 x 5 x 3-inch metal loaf pan. Using back of spoon, make 1-inch-wide, 1/2-inch-deep canal lengthwise down middle of loaf. Lay half of red bell pepper strips in canal. Layer with spinach and remaining bell peppers. Fill pan with remaining veal mixture, pressing firmly.
4 Bake meat loaf until brown on top and thermometer inserted into center registers 160°F, about 50 minutes. Let cool 15 minutes. Cut into 8 slices and serve.
Not everyone likes them but they’re mighty tasty to those of us who do like them. Combine panko breadcrumbs zatarains seasoning red pepper flakes. 1 cup of panko breadcrumbs 2 tsps of zatarains seasoning and 1 tsp red pepper flakes
In a bowl beat 2 eggs and milk. place 1 lb of chicken livers in the egg wash and coat.
Place seasoned crumbs in a shaker bag and shake 1 liver at a time and coat them place into a pan with 1 quart of heated oil a few at a time and fry 5-6 minutes.
Ingredients 1 lb of chicken livers 1 cup of panko bread crumbs 2 tsps of zatarains seasoning and 1 tsp of red pepper flakes.
Say howdy and leave some comments and let me know what country you’re from. U.S.,Mexico,Canada,Australia,Russia,Germany,Brazil,China,Columbia, etc. Whatever countries are visiting I’d love to hear from you. The more the merrier and it broadens the horizon exponentially. Let me know about yourselves and what you do and whether you have a blog also. Here’s a recipe for you.
Brandied apples: 2 lbs of cored peeled apples 1 pint of apple brandy 2 cups of brown sugar 1/2 tsp cloves 1/2 tsp allspice. Combine apples and ingredients and let marinate overnight in the refrigerator. Microwave for 2 mins and serve over vanilla ice cream or vanilla pudding.
Homemade Apple Liqueor :
- 2 1/2 pounds apples shopping list
- 2 cups vodka shopping list
- 2 cups brandy shopping list
- 1 1/2 cups sugar shopping list
- 3/4 cup water shopping list
How to make it
- Cut apples into wedges, put in jar.
- Pour vodka and brandy over apples.
- Cap and age in a cool place for one month.
- Strain and filter.
- Combine sugar and water, boil, cool.
- Combine liqueur and syrup into aging container, age for a month. Strain as needed.
- Variation: Spiced apple. Add two 3″ cinnamon sticks, 10 whole cloves, remove spices when filtering/squeezing apples.
A little something you can do with apples a very good fruit.
Substitute cherries for a cherry liqueor
- Preheat the oven to 475 degrees (225 degrees C).
- Place a layer of sliced potatoes onto the bottom of a large baking dish. Top the potatoes with a layer of sliced onions, and then a layer of anchovy fillets. Repeat layers up to the top of the dish, ending with a layer of potatoes on top. Drizzle about 2/3 of the cream over the dish, and the reserved liquid from the anchovies. Sprinkle the breadcrumbs over the top, and dot with pieces of butter.
- Bake for 30 minutes on the middle rack of the oven. Add the remaining cream, and continue baking for another 15 minutes, or until the potatoes are tender.
A creation in honor of our next President.
Thick 16 inch pizza crust
1 lb of linguica sausage
1 lb of italian sausage
1 lb of ground beef
2 cups of chopped green red yellow and orange bell peppers
1 cup chopped onions
1 cup black olives
1 cup of chopped mushrooms
2 cups of pizza sauce
1 cup of shredded cheddar cheese
1 cup of shredded muenster cheese
1 cup parmesan cheese
2 cups of shredded mozzarella cheese
Spread pizza sauce on crust add meats add vegetables add cheeses bake at 400 for 20 minutes
A New Pizza for a New President.