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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)

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Spring Veggie Quiche

I cheat, I sometimes use ready made refrigerated Pie Crust.

 

2 Pie Crusts, One per Each Pie Pan

8 Ounces Spinach, Medium Fine Chopped

1 Large Bunch Green Onion, Medium Fine Chopped

1 Cup Carrot, Shredded

8 Ounces Parmesan Cheese, Shredded

8 Ounces Ramona Cheese, Shredded

8 Eggs

2 Cups 1/2 & 1/2 Cream

1 – 2 Tsp Garlic, Fine Chopped

1/4 Tsp Nutmeg

Salt & Pepper to Taste

1 0r 2 Thai Birdseye Pepper, Dry, Crushed Fine

 

Put your pie crust, whether homemade or ready made into two pie pans.

Bake at a 425 degree Oven

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Moules et pain à l'ail/ Mussels and Garlic Toast

I love ‘Moules et Frites’, however I do not like making Frites. Here my take is; ‘Mussels and Garlic Bread’! 2 Tbs Butter 2 Tbs Olive Oil 1 – 2 Tsp Garlic, Fine Chopped 8 Ounces Fresh Mussel Meats * Zest & Juice of One medium Orange 1/2 Bunch Green Onion, Medium Course Chopped 1 Big Handful Spinach, Julienned 1/4 Cup Fires Roasted Red Bell Pepper, Julienned Pinch of Salt Pinch of Black Pepper Pinch of Nutmeg 3 – 4 Threads Saffron, Fine Crumbled 1 – 1 1/2 Cup Fruity Sauvignon Blanc Put the Olive Oil and Butter in

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Risotto with Saffron, Tomato & Mussel

6 to 8 Cups Chicken Broth

2 to 3 TBS Olive Oil

2 to 3 TBS Butter

1 to 2 TSP Garlic, Fine Chop

1 Medium Sweet Yellow Onion, Fine Chop

3 to 4 Stocks Celery, Fine Chop

16 Ounces Arborio Rice

1 Cup Pinot Grigio

1 Bunch Green Onion, Medium Chop

1 Cup Carrot, Shredded

10 Ounces Cherub Tomato, If Needed Sliced In Half

1 Medium Lemon, Juice and Zest, Fine Chop

Salt & Pepper To Taste

Saffron, 6 to 8 Threads

8 Ounces Mussel, Meats. (I got these at the pier, they pre shucked and cleaned them

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Risotto with Lemon & Asparagus

2 Cups Arborio Rice

5 Cups Chicken Broth (Homemade Is All Ways Best)

1 Cup Dry White Wine

2 Tbs Olive Oil

2 Tbs Butter Plus 2 More

1 Large Bunch Green Onion

1 Tsp Garlic, Fine Chop

1 Bunch Asparagus, Slice Each Stem Lengthwise Then Cut In Finger Width Pieces At The Diagonal, I Had About 2 Cups

1 Large Lemon, Zest & Juice, Fine Chop The Zest

12 Ounces Pecorino Romano, Shredded

Fresh Mint, Torn Fine, About 1 Cup

Salt & Pepper To Taste

 

First in a kettle bring the Chicken Stock to the boil, reduce

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