Posted by Trish | Under Dinner, News, Pork
Monday Jun 30, 2008
Submitted by Americo
Serves 4-6
| 1 tbsp fresh rosemary, chopped |
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1 tbsp fresh thyme, chopped |
| 2 cloves garlic, minced |
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1 tsp kosher salt |
| 1 tsp black pepper, freshly ground |
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4-6 pork chops |
| ¼ c. fresh flat-leaf parsley, chopped |
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Onion Marmellata
| ¼ c. olive oil |
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4 large onions, thinly sliced (~3 lbs.) |
| ¼ c. orange marmalade |
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1 tbsp fresh rosemary, chopped |
| 1 tbsp fresh thyme, chopped |
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1 tsp kosher salt |
| 1 tsp black pepper, freshly ground |
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2 tbsp balsamic vinegar |
| 1 tbsp sugar (to taste) |
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For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil & the onions. Stir to combine & cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot & cook over low heat for 2 hours, stirring ever 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consisitency & a deep mahogany color.
Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, & pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap & reserve in the refrigerator.
About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.
Posted by Trish | Under Beef, Dinner, Lunch, Soups
Sunday May 25, 2008
Submitted by Movidude74
Serves 6-8
| 1 lb. ground beef |
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1 egg, slightly beaten |
| 2 tbsp onion, finely chopped |
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¼ c. rice, uncooked |
| 1 tbsp parsley, snipped |
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½ tsp salt |
| ½ c. water |
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1 tsp Worcestershire sauce |
| 10 ¾ oz. condensed tomato soup (1 can) |
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dash of pepper |
1. Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup.
2. Mix thoroughly & shape in about 20 small balls & place in a skillet.
3. Mix remaining soup, water, & sauce; pour over meatballs.
4. Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.
Posted by Trish | Under Condiments, Sauces
Saturday Mar 29, 2008
Submitted by lunchbox-20
Servings 8
| ½ c. butter |
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2 c. heavy cream |
| ½ c. chopped fresh parsley |
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2 cloves crushed garlic |
| 3 c. grated parmesan |
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Melt butter in a medium saucepan over medium to low heat. Add cream & simmer for 5 minutes. Add garlic & cheese & whisk quickly, heating through. The parmesan should be mostly melted when done. Sift in parsley & serve over pasta.
Posted by Trish | Under Lunch, Soups
Saturday Mar 29, 2008
Submitted by Wally
Serves 6
| 2 carrots |
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2 stalks celery |
| 4 cloves garlic |
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1 medium onion or 3 shallots |
| 6 medium potatoes |
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1 box chicken stock or broth |
| 1 bunch fresh parsley or 2 tbsp dried |
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3 cans condensed milk |
| 2 tbsp butter |
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2 tbsp flour |
| 6 dashes Worcestershire sauce |
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8 dashes Chalula Hot Sauce (or your favorite) |
| ½ slab of cooked bacon |
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salt & pepper |
1. Slice carrots, celery, & potatoes into bite sized pieces & place into a large stock pot or Dutch oven. Thinly slice garlic, onlion (or shallots), & parsley & add to the vegetation.
2. Add chicken stock to pot until it just covers the vegetables; if thgere is not enough to cover then add water until covered. Bring to a boil then simmer until carrots & potatoes are fork tender.
3. In a small sauce pan, melt butter over medium heat & add flour after it has melted. Whisk until smooth & fully combined. Continue to whisk & add 1 can of condensed milk as the roué begins to thicken & boil. Add a second can of milk & allow roué to thicken.
4. Add your roué & remaining can of milk to the vegetables & allow the new mixture to return to a simmer. Add Worcestershire sauce, hot sauce, cooked bacon, & salt & pepper to taste.
5. Allow the soup to come back to a simmer & allow to simmer about 1 hour on low heat to allow flavors to combine. Serve & enjoy.
Chef’s Note: You can also make this into Clam Chowder by adding 1lb of steamed fresh clams (12 oz canned clams, drained works too) to the soup about 10 minutes before serving. Make it into a chicken corn chowder by adding 4 boneless, skinless chicken breasts (boiled & shredded) & 1 can whole kernel corn into the soup at the same time as the sauces, bacon, and spice (step 4). If thickness of soup is not to your liking when completed, whisk 1 tsp of cornstarch & 1 tbsp of water together until the cornstarch is dissolved. Add this mixture to the soup & it should thicken immediately. Be aware that the roué will not thicken until it reaches a boiling point.
Posted by Trish | Under Dinner, Sides
Saturday Mar 29, 2008
Submitted by Wally
| 1 whole head garlic, roasted |
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1 – 1½ medium potatoes per diner |
| 3 tbsp butter |
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¼ c. whole milk, half & half, or cream |
| 1/3 c. shredded Parmesan |
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1 tbsp dried parsley |
| salt & pepper to taste |
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To Roast Garlic:
1. Cut the top off of all the individual cloves of the head, keeping the entire head of garlic intact.
2. Place in a square of aluminum foil that will be large enough to wrap the entire head & enclose it.
3. Drizzle olive oil over the top & sprinkle with a pinch of kosher salt.
4. Wrap the garlic in the foil & place in 350°F oven for 1 hour.
For Main Dish:
1. Cut potatoes into roughly bite sized pieces, close to the same size. Place potatoes in a large stock pot & cover with enough water to just barely cover the potatoes.
2. Bring to a boil & reduce heat to medium & simmer for approximately 10-15 minutes or until the potatoes are fork tender.
3. Remove the potatoes from the water, but place them back into the still warm pot. Add butter & milk, & mash with either potato masher or electric hand mixer until it begins to smooth but is still quite lumpy.
4. Add parmesan & continue to mash until you reached the desired consistency. Add parsley on top for garnish & enjoy.
