Thursday, April 29, 2010

Buttermilk Brined Chops

I don't care much for pork...unless it is bacon. So I don't really know how to cook it well.  I mean I can fry a mean chop but I MIGHT do it twice a year.  Pork loin is my nemesis. I hate that trick...cause I haven't mastered it yet...that's another post for another time!

While spending all my money in perusing Marshalls one day I saw this Cooking Light Weeknight book for three bucks.  Bought it! I have prepared four recipes out of it so far and I am in love!  Cooking Light is sooooo gangster!  The flavors go really well together which was surprising to me.  Buttermilk? On Pork and it's not being fried?  Never would have guessed!  I plan on trying this with chicken and getting back with you!Hope you enjoy...happy cooking!

Buttermilk Brined Chops
Adapted from Cooking Light Weeknight

What You Need:
  • 2 cups Fat-free buttermilk
  • 2 Tbsp. Kosher salt
  • 2 Tbsp. Sugar
  • 1 Tbsp. Grated lemon rind
  • 2 tsp. Chopped fresh rosemary (I used dried)
  • 2 tsp. Chopped fresh sage (I used ground)
  • 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
  • 2 tsp. Freshly ground black pepper
  • Cooking spray
  • 2-3 Tbsp. Cooking oil

What To Do:
  • Combine first 6 ingredients in a large zip-top plastic bag; shake well to dissolve salt and sugar.
  • Add pork; seal and refrigerate overnight, turning bag occasionally.
  • Remove pork from bag; discard brine. Pat pork dry with a paper towel.
  • Sprinkle pork with pepper.
  • Coat a large non-stick grill pan with cooking spray.
  • Heat grill pan over medium-high heat.
  • Add 1 Tbsp cooking oil (and more as needed to cook chops through)
  • Add pork; cook 4 1/2 minutes on each side or until desired degree of doneness.

Tuesday, April 20, 2010

Puff Pastry Treats

Puff pastry sheets and shells are soooo gangsta.  One day I'm going to learn how to make puff pastry and then FTW!!!!!!!

Yeah, not so much! I am not sure I have the patience.  I'm SURE I don't have the patience! Nonetheless, I LOVE puff pastry, it can make for a quick and delicious weeknight treat!

Puff Pastry Treats

What you need:
  • 1 sheet puff pastry, thawed according to package directions
  • Enough cinnamon to sprinkle over pastry, about 1 Tbs
  • Powdered sugar or honey
What to do:
  • Preheat oven to 400 degrees
  • Cut pastry into strips
  • Sprinkle with cinnamon
  • Bake according to package directions
  • Carefully remove from oven and immediately sprinkle with powdered sugar and/or drizzle with honey
Best when eaten warm

Monday, April 12, 2010

Friday, April 2, 2010

Friday Food Randoms

That cute little wine set up there cost me 3.50 on clearance at Marshalls! GO ME!!

I have finalized my Easter menu but I have not shopped and I am still considering going out! LOL

Herb Roasted Lamb
Fresh Green Beans w/Bacon and Crispy Shallots
Scalloped Potatoes
Heavenly Chocolate Cake and maybe a cheesecake. 

That is all...I have homework!

I am off today and have a ton of things to do.  At the top of my list is presenting the test dishes to S & M!

Fresh Raw Vegetables on Endive with Citrus Vinaigrette, Three Pepper Orange Pork with Cilantro Lime Rice and Roasted Pears with Gorgonzola and Puff Pastry Crisp....I think.

LOL...I'm indecisive, that's how I roll

I am looking forward to having wine on Sunday!  Before Lent I was really into South African and Australian wines...I am still learning  even got a fancy little wine book.  World Market has a really decent wine selection.

That's all I got....have a great weekend!