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Asparagus & Sweet Red Belle Pepper with Thyme Infused Butter

3 or 4 TBS Butter

2 or 3 Fingers Thick of Fresh Thyme, Tied in a Bundle (You can use a thin sprig to tie the rest together, or unbleached natural string).

1 Pound Thin Asparagus, Snap off End & Break each piece in half.

1 Medium Sweet Red Belle Pepper, Julienned

1 Medium Lemon, Zest & Juice

1 Medium Lime, Zest & Juice

Salt & Pepper to taste

Dash of Nutmeg

Place Butter and Thyme in a large heavy skillet on a low temp. Slowly melt the Butter. Stir around allowing Thyme to infuse the Butter for a

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Pretzel Crusted Pork Chop Stuffed with Cranberry & Dates

(SERIOUSLY, THIS IS A LOT EASIER TO MAKE THAN IT SEEMS!!!)

2 Boneless Center Cut Pork Chops, 2″ Thick, Slit with a Pocket for Stuffing (I had just over one pound of meat).

1 Egg

1 to 2 TBS Spicy Brown Mustard

1 TBS Garlic, Fine Chopped

1/4 TSP Nutmeg

Salt & Pepper to Taste

1/4 Cup Autumn Maple Red Ale

1 Cup Milk

1 Cup Flour

1 to 1 1/2 Cups Pretzel Crumbs (Fine Crush Pretzels in a Zip Bag)

 

STUFFING

In a large bowl mix together well the following;

1/2 Cup Dates, Fine Chopped

1/2 Cup

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Scalloped Sweet Potato with Swiss & Gruyere Cheese

2 Large Sweet Potato (Used White Sweet Potato)

8 Ounces Swiss Cheese, Shredded

8 Ounces Gruyere, Shredded

4 Ounces Parmesan Reggiano, Shredded (For the Top).

10 or 15 Leafs Fresh Sage

1 Cup Green Onion, Course Chopped

2 or 3 TBS Butter

2 or 3 TBS Flour

Salt & Pepper to Taste

1/4 TSP Nutmeg

2 or 3 Dry Thai Bird Eye Pepper, Fine Crushed

2 or 3 TBS Dark Strap Molasses

2 Cups Milk or Cream or a Combination of these.

 

Peel the Sweet Potato & Slice Thin using a Mandolin Slicer.

In a medium size heavy

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Pork Picnic Roast/ Skin On, Slow Cooked in Molasses & Pumpkin Ale

4 to 5 Pounds Fresh (Not Cured/ Smoked) Pork Picnic Roast

Salt & Pepper to Taste

DRY RUB;

1 TSP Onion Powder (NOT Salt)

1 TSP Garlic Powder (Not Salt)

1/2 TSP Dry Mustard

1/2 TSP Red Pepper Flakes, Crushed

3 TBS Brown Sugar

1/4 TSP Nutmeg

3/4 TSP Clove, Ground

3/4 TSP Allspice

1/4 TSP Cinnamon

Sift or Mix the above 9 ingredients together really, really well.

 

WET RUB;

3 or 4 TBS Molasses

3 or 4 TBS Dark Soy Sauce

1/3 Cup Seasonal Pumpkin Ale, I used Anderson Valley’s version.

Whisk the above 3 items together.

Continue reading Pork Picnic Roast/ Skin On, Slow Cooked in Molasses & Pumpkin Ale

Apple & Red Raspberry Compote, Star Anise & Fresh Basil

2 or so Swirls Around the Skillet, Olive Oil

2 Large Red Delicious Apples, Rinse Skin and Cut into Bite Size Pieces

6 Ounces Red Raspberries, Rinsed and Cleaned

1 Medium Lemon, Zest & Juice

1 Medium Lime, Zest & Juice

6 or 8 Leafs Fresh Basil, Rinsed & Dried

3 Star Anise

Salt to Taste

1/8 TSP Nutmeg

 

Preheat Olive Oil in large heavy skillet.

Add the Apples, Star Anise, and Lemon & Lime Juice, Sauté about 3 to 5 minutes until Apple is hot. If you desire you can Sauté until soft as you like it.

Add

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Potato Fritters with Crispy Pork Skin

I am serving these as a side with the Pork Picnic Roast/ Skin On. After removing Skin from the slow cooked Pork Roast I julienned the Skin, and cut it into little bits.

Preheat a heavy metal skillet on medium/ medium high heat. Add the bit of Pork Skin and brown. Stir and watch close so they do not burn or scorch. Set the Pork Skin bits aside to cool to room temp.

 

2 to 3 Cups Mashed Potato.

1 to 2 Cups Flour

1 Egg

Crisp Pork Skin Bits

3 or 4 swirls around the skillet Olive

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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

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Spicy Watermelon & Cucumber Salad

2 Cups Watermelon, Cut in Bite Size Pieces

2 Cups Cucumber, Cut in Bite Size Pieces

1/2 Cup Pistachio Nutmeats

9 to 12 Fresh Mint Leafs

1 TBS Balsamic Vinegar

1/2 Cup Cava, Extra Dry

2 to 3 Dry Thai Bird Eye Pepper, crushed to a fine powder

1/4 TSP Salt

1/8 TSP Nutmeg

1 Large Lime, Zest & Juice

 

Toast the Pistachio Nutmeats on a very low temp in a heavy skillet. Set aside to cool to room temp.

Put the Melon, Cucumber, Pistachio & Mint Leafs into a large Mixing Bowl. As you add the Mint

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Brussels Sprout with Carrot, Feta & Capers

2 TBS Butter

2 TBS Olive Oil

1/2 Cup Red Onion, Medium Chopped

1 to 2 TSP Garlic, Fine Chopped

Over medium temp in a heavy metal skillet heat the Butter & Olive Oil until Butter is melted.

Add the Onion & Garlic and sauté until Onion is translucent.

 

Add the following;

1 Cup Carrot, Thin Sliced

2 Cups Brussels Sprout, Shaved

1 0r 2 TBS Caper Berry, Smashed

1 Medium Lime, Zest & Juice

1/4 TSP Nutmeg

Salt & Pepper, to Taste

 

Mix together well and continue to sauté about 5 minutes. (I always like my Veg

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Sticky Molasses Couscous with Mixed Nuts & Black Olive

2 TBS Butter

2 TBS Olive Oil

2 Cups Lebanese Couscous (The Larger Size)

1 Cup Mixed Nuts, Course Chopped, (Cashews, Almonds, Pecans, Brazil Nuts, Macadamias).

In a large heavy kettle heat the Butter & Olive Oil on a medium low temp, until Butter is melted.

Add the Couscous & Nuts, lower temp and stir as they brown. When desired brownness remove Couscous & Nuts from kettle. Set aside for later use.

 

1/4 Cup Red Shallot, Fine Chopped

1/2 Cup Celery, Fine Chopped

1 to 2 TSP Garlic, Fine Chopped

2 TBS Butter

Add the above four items

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