PECAN-CRUSTED SLIDERS

These are so yummy and so perfect for the fall...

12 oz. pork tenderloin, sliced crosswise in 8 pieces

1 egg
2 Tbls honey
1 cup finely chopped pecans
2 Tbls cooking oil
1 small green apple
1 ½ cups shredded broccoli (broccoli slaw)
¼ cup mayo
Dijon mustard, to taste
8 small buns or dinner rolls

With palm of hand, flatten pork slices to ¼ inch thickness. In shallow dish, whisk together egg and 1 Tbls of  the honey.  In another shallow dish combine chopped nuts, 1 teas salt and ½ teas ground pepper. Dip pork in egg mixture then nut mixture, pressing to coat.

In a 12-inch skillet, heat oil over medium-high heat. Cook pork in hot oil 2-3 minutes per side or until golden and slightly pink in centers.

Meanwhile, for slaw, quarter apple, remove core and seeds, thinly slice. In bowl combine apple, shredded broccoli mayo and 1 Tbls honey. Season with salt & pepper. For sliders, place pork on buns, spread with mustard and top with slaw.  Makes 4 servings (2 sliders each).

PAN-FRIED PORK CHOPS....The ONLY way to make them!

I grew up eating Shake and Bake Pork Chops and when I discovered this recipe in Cook's Country Magazine, I realized what I have been missing:  Delicious moist pork chops with TASTE!!

1 teas Garlic Powder
1/2 teas Paprika, Salt & Pepper
1/4 teas Cayenne Pepper
1 cup all purpose Flour
4 bone-in rib or center cut Pork Chops about 3/4" thick
3 slices Bacon, chopped
1/2 cup Vegetable Oil

COAT CHOPS: Combine spices in bowl. Place flour in shallow dish. Pat dry chops with paper towels. Cut 2 slits about 2" apart through fat on edges of each chop.(This will prevent them from 'curling' up in the pan.)  Season both side of chops with spice mixture. Then dredge chops lightly in flour (do not discard flour) Transfer to plate and let rest for 10 minutes.

RENDER BACON: Meanwhile cook bacon in large nonstick skillet over medium heat until fat renders and bacon is crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve for another use. Do not wipe out pan.

FRY CHOPS: Add oil to fat in pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat. cook chops until well browned, 3-4 minutes per side.

LEMON POTATOES

2 lbs. Baby Red Potatoes, scrubbed and halved (or quartered if larger)
2 Garlic Cloves peels and smashed Plus 2 Cloves minced
1 1/2 teaspoon grated Zest of Lemon and 2 Tbls juice from one Lemon
1 cup Chicken Broth
salt/pepper
2 Tbls OO
2 Tbls finely chopped Parsley

Bring rinsed potatoes, smashed garlic, lemon juice, chicken broth and 1/2 teas salt to boil in large nonstick skillet. reduce heat to medium-low and cook, covered, until potatoes are just tender, 12-15 minutes. remove lid and increase heat to medium.

Cook, stirring occasionally, until liquid evaporates, about 5 minutes.

CRISP:  Discard garlic cloves and add oil to pan. Turn all potatoes cut-side down and continue to cook until deep golden brown, about 6 minutes. Off heat, stir in parsley, lemon zest, and minced garlic. season with salt & pepper.

Cook's Country

Acini De Pepe Salad

(originally published here 5/30/2011)
It all started with a mystery ingredient in the chefs basket on the Food Network show, "Chopped".  The ingredient was Fregula--a small round pasta from Sardinia.  Ronnie searched for it at the Italian grocers in Hartford--the Italian-straight from Italy had never heard of it and when I described it over the phone to him, he suggested I use Acini de pepe (translation: peppercorn).  Ronnie picked up a couple of boxes and because he left the next day for Richmond, it started Meghan and I on a week-long mission of coming up with ways to use it as we had the opportunity to mess up the kitchen as much as we wanted.  We discovered we LOVED this type of pasta, as you can add anything you want.  We even tried pan-toasting it the next day to see if we could add a 'crunch' to it.  Alas, the tiny little pearls of goodness kept wanting to pop out of the pan.

Anyway, here our recipe-if you can call it that:
It can be served hot, cold…or my favorite--room temp. You can add anything you have on hand…..the secret is to sauté the garlic in browned butter.  In a large bowl, I put whatever ‘stuff’ I want to add, I then pour over the browned butter mixture, then mix in the freshly cooked hot pasta. IMPORTANT; dry out the pasta!!  

DIRECTIONS:  Melt  a couple of tablespoons butter in sauce pan, as foam subsides and starts to brown, add some good quality extra virgin olive oil and minced garlic (I squeeze it right out of a garlic press into the butter).   Add some red pepper flakes for some ‘zing’.  Warm briefly…don’t let the garlic burn.

VARIATIONS:

• Kalamata olives and sautéed garlic is the simplest version;
• Chopped sundried tomatoes, chopped kalamata olives and feta cheese (top with toasted almond slivers);
• Add chopped scallions;
• Try adding any leftovers you might have….I added leftover chopped roasted garlic-ly broccoli (topped with toasted sesame seeds) one time –it was fantastic;
• Arugula gives it a nice peppery flavor and gets wilted nicely when you pour the brown butter over it before adding the hot pasta.  (or baby spinach works too)
• (I can’t wait to try some leftover grilled corn cut-off-the cob  with fresh chopped garden tomatoes this summer!)

CUCUMBER ASPARAGUS RICE SALAD

I found this recipe in an RV cookbook that Kevan gave me for my birthday one year. It’s a great dish to make a for a crowd.

1 ¾ cup water

1 cup long-grain white rice

Bunch asparagus, steamed, stir fried or roasted, cut into 1” pieces.

1 large cucumber, peeled, seeded, chopped

3 green onions, chopped

2 Tbls Dijon mustard

1 Tbls (or a bit less) sugar

1 Tbls white wine vinegar

½ ts dry mustard

2 ½ Tbls vegetable oil

1 tsp dried dillweed

In a medium saucepan over medium heat, bring water to a boil. Add rice, return to a boil, reduce heat, cover and let cook until water is absorbed and rice is tender, about 20 minutes. Fluff rice with a fork, remove from heat and let cool to room temperature.

 In a serving bowl, whisk together Dijon mustard, sugar, white wine vinegar, dry mustard, vegetable oil and dried dillweed. Add cooled rice, asparagus, cucumber, green onions to bowl.  Toss until well incorporated.

PAN-ROASTED MUSSELS- NORMANDY STYLE

Found this in a local tourist magazine while camping in Rhode Island.  The Kalberers liked it, I’ll have to make it again so Ronnie who was sick at the time can try it.

6 oz. smoked slab bacon (I used Applewood) cut into 1/2” cubes

2 Tbls butter

2 small shallots, sliced into thin rings

2 cloves garlic, peeled and thinly sliced

1 McIntosh apple, peeled and cut into ½” cubes

Sea Salt and freshly ground pepper

3 lbs (about 35-40) mussels, scrubbed, beards removed

2 springs fresh rosemary

5 whole sprigs thyme, plus more for garnish

1 bay leaf

3 Tbls Calvados (apple brandy)

½ cup apple cider

1 cup heavy cream

1-2 French baguettes or your favorite crusty bread

Add bacon to a large Dutch oven or heavy-bottomed stockpot set over medium heat and let cook 5-6 minutes. Once the fat is rendered and bacon is turning golden drain the excess fat; add butter, shallots, garlic and apple. Season with salt and pepper and continue to stir an additional 4-5 minutes.

To the same pot, add cleaned mussels and fresh herbs. Season again with salt and pepper. Cook mussels for 3-4 minutes, stirring occasionally.

Add brandy, cider and cream to pot scraping up any browned bits stuck to the bottom of the pot; bring contents to a light boil. Reduce heat, cover and allow to simmer until all the mussels have opened. Check seasoning again before serving.

Ladle into bowls, top with broth and garnish with thyme  OR  just gather around the big pot and everyone shares. Serve with lots of warm crusty bread. Serves 6.

Lamb Stew with Guinness

8 teas olive oil, divided
2 cups chopped onion
1 tbls chopped thyme
1 1/2 teas chopped fresh rosemary
3 Tbsp flour
1 1/2 lbs boneless leg of lamb, trimmed and cut into 1-inch cubes
1 teas salt, divided
1 teas freshly ground pepper, divided
2 cups Guinness Stout
1 Tbls tomato paste
3 cups beef broth
1 bay leaf
2 cups cubed, peeled Yukon gold potato
2 cups 1-inch-thick diagonally sliced carrot
8 ounces baby turnips, peeled and quartered
1 Tbls whole-grain Dijon mustard
1/3 cup chopped fresh parsley

Heat a large Dutch oven over med-heat. Add 2 teas oil to pan, swirl to coat. Add onion, thyme, and rosemary, saute for 5 minutes, stirring occasionally. Place onion mixture in large bowl. Salt & pepper the lamb and dredge pieces in  flour and shake off excess. Work in small batches and add meat to bowl with onion.

Add beer to pan, bring to a boil, scrapping bits from sides. Cook til reduced to 1 cup (about 5 minutes). Return onion/ meat mixture to pan. Stir in tomato paste, cook 30 seconds. Add broth and bay leaf, bring to a boil. Cover, reduce heat and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover, stir in potatoes, carrots and turnips. Simmer uncovered for 1 1/2 hours or until meat and vegetables are tender. Add another teaspoon each of salt & pepper and the Tbls of Dijon mustard. Ladle into bowls and garnish with chopped parsley.

Cooking Light Magazine