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 Dinner, Pork
Friday Jun 27, 2008
Submitted by Americo
Serves 4-6
| ¼ c. low-sodium soy sauce |
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¼ c. oyster sauce |
| 3 tbsp cilantro leaves & stems, finely chopped |
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2 tbsp garlic, finely chopped |
| 2 tbsp sugar |
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1 tsp black pepper, freshly ground |
| 1 ½ lb. pork tenderloin, cut into 16 pieces |
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16 (6″) wooden skewers |
Chile Sauce
| ½ c. fresh lime juice |
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¼ c. fish sauce |
| 1 tbsp soy sauce |
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1 fresh Thai red chilie, finely diced |
| 2 tsp sugar |
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1 shallot, finely diced |
1. Soak the skewers in cold water for 30 minutes prior to use.
2. Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, & black pepper in a bowl.
3. Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over & turn to coat the pork.
4. Cover & refrigerate for at least 1 hour & up to 4 hours.
5. Heat grill to high. Remove the skewers from the marinade & grill the meat on both sides until slightly charred & cooked through, about 3 minutes per side.
6. Serve with chili sauce on the side for dipping.
7. To make the chili sauce, combine all ingredients in a small bowl. Cover & let sit at room temperature for at least 1 hour before serving.
Posted by Trish | Under Appetizers, Dinner, Sides
Wednesday May 14, 2008
Submitted by Trish
Serves 6-8
| 5 tbsp margarine, softened |
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¼ c. masa harina flour |
| 1/3 c. sugar |
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2 c. corn kernels (fresh or frozen, thawed) |
| ½ c. cornmeal |
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½ c. water |
| 1 tsp baking powder |
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½ tsp salt |
| 2 tbsp milk |
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1 tsp milk |
1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
2. Blend ½ the corn kernels with the water in a blender until smooth.
3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt & milk.
5. Bring a medium saucepan of water to boil.
6. Pour the mixture into an 8″ baking dish.
7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
9. Check water level often, until a toothpick inserted into the center comes out clean.
Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.
Posted by Trish | Under Condiments, Dips
Saturday Mar 29, 2008
Submitted by Happy13
| 1 c. mayonnaise |
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2 tbsp curry powder |
| 1 tbsp grated onion |
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2 tbsp sugar |
| 1 tsp Worcestershire sauce |
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1 tsp freshly ground black pepper |
| 1-2 tbsp vinegar (balsamic, apple cider, or rice) |
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Mix together until smooth & sugar is dissolved. Refrigerate at least 2 hours. Serve with a raw veggie platter.
Posted by Trish | Under Condiments, Sauces
Saturday Mar 29, 2008
Submitted by Benji the Hunted
| 1lb. fresh cranberries (frozen okay) |
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1 c. sugar |
| ½ c. orange juice (pulp is good) |
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½ c. lemon juice |
| ½ c. Grand Marnier |
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zest of whole orange |
Combine all ingredients in a large sauce pot & simmer on low heat, stirring frequently until all the cranberries pop. Chill before serving.
