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Pork Loin Slow Cooked with Marjoram & Lime

 

THE ROAST

3 1/2 to 4 1/2 Pound, Boneless Pork Loin Roast

1 Large, Yellow Onion, Course Chop

3 to 4 Tablespoon, Garlic, Fine Chop

2 to 3 Finger Width Sprigs of, Marjoram

1 to 2 Finger Width Sprigs of, Thyme

3 Large, Limes, Juice & Zest

3 or 4 Stalks, Celery, Course Chop

Salt & Pepper, to Taste

Nutmeg, Dash of

1/2 Bottle, Sierra Nevada Sidecar Orange Pale Ale

 

Season all side of the Pork Loin Roast with Salt & Pepper to Taste, Place Pork Roast Fatty Side Up in Slow Cooker

Add all other ingredients

Continue reading Pork Loin Slow Cooked with Marjoram & Lime

Beef, Sugar Snap Pea & Golden Potato Stir Fry with Strange Flavor

12 Ounces, Beef Top Round Steak, Boneless, Julienned

6, Baby Golden Potato, Skin On, Cut into 6th’s

1 Medium, Red Onion, Cut in Half, Thin Sliced

1/2 Large, Red Belle Pepper, Julienned

8 Ounces, Sugar Snap Pea Pod, NSA

1 Large, Lemon, Zest & Juice

2 or 3 Cloves, Garlic, Fine Chop

4 or 5 Green Top Onion, Fine Chop

1/3 Cup, Sunflower Seed

2 or 3 Teaspoon, Cardamon, this is the ‘strange’ flavor, add more to be even more strange!

Salt & Pepper to Taste

Dash, Nutmeg

3 to 4 Tablespoon, Soy Sauce

3 to 4 Glugs, Cooking

Continue reading Beef, Sugar Snap Pea & Golden Potato Stir Fry with Strange Flavor

Salmon & Sweet Corn Quesadilla with Spicy Sour Cream Cole Slaw

8 Ounces Salmon, Boneless

1 Medium Onion, Medium chopped

2 Clove Garlic, Medium chopped

1 Medium Red Bell Pepper, Medium chopped (hold back 12 pieces to use as garnish)

3 or 4 Stalks Green Onion, Medium chopped

1/2 Large Pasilla Pepper, Medium chopped

One 8 Ounce can Sweet Corn, drained

Zest & Juice of 1 Large Lime

4 Ounces Mozzarella, Shredded

Four 8 inch Corn Tortilla

5 or 6 Glugs Olive Oil, divided

12 Ounces Shredded Broccoli Slaw

8 Ounces Sour Cream

Zest & Juice of 2 Large Limes

1/2 Large Pasilla Pepper, Fine chopped

 

 

The Quesadilla;

Continue reading Salmon & Sweet Corn Quesadilla with Spicy Sour Cream Cole Slaw

Sautéed Chicken Thighs with Fresh Sage & Pinto Bean

1 1/2 Pound Boneless Chicken Thighs, Cut each into two or three pieces

3 Stalk Celery, Course Chop

1 Large White Onion, Course Chop

3 or 5 Cloves Garlic, Course Chop

3 or 4 Medium Large Carrot, Course Chop

1 Large Red Bell Pepper, Course Chop

12 to 15 Leafs, Fresh Sage, Torn & Pinched

One 15.3 Ounce Can Pinto Beans, Drained

Pinch Nutmeg

Salt & Pepper to Taste

1 to 1 1/2 Cups Dry Cava

2 to 3 Glugs Olive Oil

Heat the Olive Oil in a heavy skillet on a medium high temperature

Heat the Chicken, stir

Continue reading Sautéed Chicken Thighs with Fresh Sage & Pinto Bean

Spicy Chili Garlic Pork & Tofu

1 1/2 Pounds Boneless Pork, Cut into one inch Cube

16 Ounces Firm Tofu, Cut into one inch Cube

1 Large Yellow Onion, Cut in 1/2 and Sliced

1 Bunch Green Top Garlic, Course Chopped

3 or 4 Cloves Garlic, Course Chopped

1 Red Bell Pepper, Julienned

1 or 2 Tablespoon Ginger, Fine Chopped

3 or 4 Tablespoons Soy Sauce

2 or 3 Tablespoons Black Bean Sauce

2 or 3 Tablespoons, Chili Garlic Sauce

Black Pepper, to Taste

Dash of Nutmeg

1 Cup Chicken Broth, Hot

1 or 2 Tablespoons Toasted Sesame Oil

3 0r 4 Glugs Canola Oil

Continue reading Spicy Chili Garlic Pork & Tofu

Quiche with 4 Cheeses & Smokey Ham

Prebake two pie crust in a 425 degree oven for about 10 minutes.

The Egg Custard;

6 Large Eggs, at Room Temperature

8 Ounces Cream Cheese, at Room Temperature

1 Pint 1/2 & 1/2 Cream

1/2 Teaspoon Nutmeg

Use a mixer at low speed to blend together the Eggs and Cream Cheese

Add the Nutmeg and slowly pour in the Cream

Mix at medium speed until thoroughly incorporated

Set aside

 

The Cheese & Ham;

12 Ounces Smokey Ham, Chopped Medium Course

1 Bunch Green Top Onion, Chopped Medium Course

3 Cups Assorted Cheese, Grated, whatever you have on

Continue reading Quiche with 4 Cheeses & Smokey Ham

Chicken Liver with Gemelli (Pasta), Sage & Butter Sauce

(The Chicken Liver)

2 to 3 TBS Persian Lime Infused Olive Oil

1 Med. Red Belle Pepper, Course Chop

2 or 3 Stems Green Onion, Course Chop

1 to 2 TSP Garlic, Fine Chop

1 Pound Fresh Chicken Liver, Cut in Bite Size Pieces

1/4 Cup Sun Dried Tomato, Course Chop

1 1/2 TSP Salted Capers, Crushed & Course Chop

Salt & Pepper to Taste

 

(The Sage & Butter Sauce)

3 TBS Butter

3 to 4 TBS Flour

2 Cups 1/2 & 1/2 Style Cream

1/4 TSP Nutmeg, Fresh Ground

 

First, Put pot of Water on stove,

Continue reading Chicken Liver with Gemelli (Pasta), Sage & Butter Sauce

Paneer Toasted with Mustard Seed, Spinach & Haricot Vert

 

2 or 4 TSP Mustard Seeds.

Brown in a Sauté Pan over low temp. Stir occasionally.

When the aroma is released, remove from heat and set aside for later use.

 

Next;

2 TBS Butter

3 or 4 Swirls Around the Pan of Olive Oil

Put the above two items in a large heavy kettle over medium low temp.

14 Ounces Paneer, (A Fresh Indian Cheese, which does not melt.) Cut into bite size pieces.

When Butter is melted add the Paneer pieces to the kettle. Sauté stirring occasionally, until two or three sides of each piece are a

Continue reading Paneer Toasted with Mustard Seed, Spinach & Haricot Vert

Sirloin Steak with Chili Mango Chutney

Start this at least 24 hours before you plan on grilling the steak!

 

THE MARINATE/ Cooks Down Into Chutney

1/2 Cup Onion, Fine Chopped

1/4 Cup Mango, Medium Fine Dice

1/4 Cup Fire Roasted Red Bell Pepper, Fine Chopped

1 -2 Tsp Garlic, Fine Chopped

10 – 15 Caper Berries, Salted, Fine Chopped

2 Tbs George Dickel Rye Whisky (The smoky Vanilla flavor is perfect for this dish)

3 -5 Shakes Chili Pepper Sauce, I use Trader Joe’s

3 -4 Tbs Mango Juice

1/4 – 1/2 Cup Vegetable Broth

Salt & Pepper to Taste

Dash of Nutmeg

Whisk

Continue reading Sirloin Steak with Chili Mango Chutney

Pork Chop Crusted with Special K

4 Boneless Center Cut Pork Chops, 6 Ounces Each

Olive Oil, 2 or 3 Glugs

1 Cup Milk

1 Large Egg

2 Tbs Spicy Brown Mustard

1/4 Cup IPA (Beer)

1 Tsp Rosemary, Extra Fine Chopped

1 Tsp Garlic, Fine Chopped

1 – 1 1/2 Cups Flour

Salt & Pepper to Taste

Nutmeg, Dash of

Special K, 2 Cups Medium Fine Crushed

 

Blend together, Egg, Mustard, Beer, Rosemary & Garlic.

 

In Large Zip Bag shake together Flour, Salt, Pepper and Nutmeg.

 

In Large Zip Bag Crush until Medium Fine the Special K. (A Rolling Pin Works)

Continue reading Pork Chop Crusted with Special K