Mexican Pork Chops for Two with Pan Fried Potatoes and Cheddar Cheese

Ingredients

• 1 teaspoon ground cumin
• 2 teaspoon chili powder
• 2 boneless pork loin chops (1/2 inch thick)
• 1 tablespoon olive oil
• 1-15oz. jar of salsa (medium or hot – you decide)
• 1 teaspoon powdered cocoa
• 1/4 teaspoon ground cinnamon
• 2 tablespoons fresh Italian Flat Leaf Parsley
• 4 green onions, chopped

Directions

1. Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat.
2. In a separate bowl, combine the salsa, cocoa and cinnamon; and pour it over the pork. Bring sauce to a simmer uncovered, for about 10 minutes or until meat is tender, turning chops once and stirring sauce occasionally. Sprinkle with parsley and green onion.
3. Serve with pan-fried potatoes

Pan-fried potatoes

4 Russet potatoes (sliced thin or shredded)
1 medium onion sliced
1 clove garlic sliced
¼ cup of olive oil
Salt and pepper

1 Cup of White Cheddar Cheese - shredded
1 green onion - chopped

Heat the oil in a large frying pan – medium/high heat. Add the potatoes and fry until almost golden. Then add the onion and garlic and season with salt and pepper to your liking. Fry until potatoes are darker and onions are cooked. Divide the cheddar cheese over both servings of potatoes - garnish with the chopped green onion and serve with the Mexican Pork Chops.

Friday Pizza - Carmelized Sweet Onion, Sauted Baby Portobellos, Sweet Italian Sausage

This pizza – from the bottom up was: olive oil, marinara sauce, provolone cheese, carmelized sweet onions, sauted baby portobello mushrooms, sweet Italian sausage. I

• 1 dough (from supermarket bakery – ask them for one of their Italian or French bread dough – tell them you are going to use it for pizza. Here in FL I can get it at Albertsons or Publix.
• Shortening
• Extra Virgin Olive Oil for drizzling
• Fresh ground black pepper
• 1 cup marinara sauce
• ½ lb sliced provolone cheese
• 1 large sweet onion – slivered
• 1/2 lb of sliced baby portobello mushrooms
  
• 1 link of sweet Italian sausage left over from spaghetti and meatballs supper last weekend
  
• Garlic powder
• Dried oregano

Grease your pizza pan with shortening (omit if you are using a non-stick pan or a pizza stone). On a floured board or counter top spread or roll the dough (from the center outward) until it is the right size for your pizza pan. Place on the pizza pan and make your crust edges.

Drizzle the dough with olive oil and spread it out evenly with your hands – then sprinkle with fresh ground black pepper.

Spread marinara sauce over the dough almost to the edges.

Lay on the provolone cheese evenly.

Next add the carmelized onions, then the sauted mushrooms, and then the sausage (sliced into thin circles. You want the sausage to be on the top so that it cooks thoroughly.

Drizzle over the top with more olive oil, then shake on some garlic powder, and dried oregano.

Bake in a pre-heated 400 degree oven

for 20-25 minutes or until crust is desired color and the bottom is well done. Serve with your favorite beer or red wine and a nice salad.

Enjoy!

=Dad

Nice Anitpasto !

Romaine lettuce, salami, provolone, green olives, black olives, red onion, provolone cheese, mozzarella cheese, tomatoes, artichokes, ham, salami.

Eggplant Parmesan

Note: My Eggplant Parmesan is NOT a vegetarian meal. It is a wonderful blend of Italian meatballs, sausage, cheese, eggplant, and home made sauce.

4 Medium/Large Firm Eggplant

4 Eggs – beaten with a little water

3 cups Italian seasoned bread crumb

Kosher Salt

1 cup Olive Oil

1 cup Vegetable Oil

Left-over meatballs (4), left over Italian sausage (3), and about two cups of left over spaghetti sauce.

½ lb sliced provolone cheese

4 oz. of shredded mozzarella cheese

Peel the eggplant and slice them a little more than ¼ inch thick.

Lay the sliced eggplant out on a large platter and generously salt them with kosher salt. Layer the slice and salt them until all of them are sliced and salted. Let them set for about an hour. A lot of dark liquid will come out of the eggplant. Be sure and drain the liquid.

After an hour, rinse all of the eggplant under cold running water, and then pat them all dry.

In a medium bowl, beat 4 eggs with a tablespoon of water. Pour out 2 cups of seasoned bread crumbs onto a large plate. You may need to use more bread crumbs or eggs depending on the size of your eggplant.

Pre-heat your oven to 400 degrees.

On a large sheet pan (it helps to have two pans) blend the olive oil and the vegetable oil.

Dip sliced eggplant in egg and then in the bread crumbs and place on the oiled sheet pan. Do this until the sheet pan is full. If you have another pan, do the same process.

Bake the eggplant until golden brown on both sides (about 10 minutes each side). When done, lay the fried eggplant on a large platter lined with paper towel to drain the excess oil. Put paper towel between layers of eggplant to ensure proper drain.

Repeat this until all of the eggplant has been fried and let them cool a bit.

In the meantime, using a fork or potato masher, break up the meatballs and sausage with some sauce. Then add the rest of the sauce and mix.

In 9 X 9 baking dish - spread some sauce on the bottom of the baking dish.

Line the pan with the first layer of eggplant. Next put down three slices of provolone cheese and a little of the shredded mozzarella cheese. Next, spoon on some of the meat/sauce mixture. Repeat these steps until the baking dish is full, or you’ve used up all of the eggplant. Top with any remaining sauce and cheese.

Bake –covered (I use a sheet of parchment paper covered with aluminum foil) for 1 hour at 350 degrees.

(ok, it’s not a perfect picture, I had to try some!!)

My family loves to make eggplant sandwiches using Portuguese Rolls. Sometimes I will cook angel hair pasta and top with a nice square of eggplant parmesan and extra sauce.

Enjoy. If you have questions, write me at dadcooks at reciperedux dot com.

Perfect BBQ Ribs Every Time

Follow these instructions and don’t fool around with it and you’ll have the best BBQ ribs you ever tasted.

Rib Rub and BBQ Sauce

5 TBS Paprika

5 TBS Brown Sugar

3 TBS Salt

2 TBS Fresh Ground Black Pepper

1 TBS Garlic Powder

1 TBS Ground Cayenne Pepper

1 1/2 TSP Onion Powder

1 TSP Marjoram (or Oregano)

1 TSP Mustard Powder

1/2 TSP Fresh Ground Nutmeg

Put all of this in a jar with a lid, and mix/shake thoroughly so that it’s all blended. For two large slabs of ribs I shake the entire contents onto the MEAT side of the ribs. Leave the bone side alone. Place in a large baking pan large enough to hold the ribs (the big pan that comes with your stove will do nicely) and refrigerator for a day, or overnight so that all of the spices can soak into the meat.

Next day, place about a quart of water in the bottom of the pan, and slow-bake the ribs COVERED WITH FOIL for 4-5 hours at 275 degrees. The bones should start to pull away from the meat, but the meat should remain moist and not burned and still stick to the bone.

GENEROUSLY slather ribs with BBQ Sauce (recipe follows) and place on your grill BONE SIDE DOWN on a low or medium grill. I prefer not to grill the meat side, but let the BBQ sauce thicken on the ribs while they are on the grill. Grill until the meat is hot all the way through.

BBQ Sauce

1 LARGE (32oz) Bottle of Ketchup

One 2 LB Box of brown sugar (light or dark - doesn’t matter)

1 TBS liquid smoke

1/2 tsp of dried basil

1/2 tsp of dried oregano

1/2 tsp of ground black pepper

1/2 tsp of salt

1/2 tsp (or more if desired) of ground cayenne pepper (I keep adding this until I get where everyone can deal with it… for me, a little more is better and I end up adding about 2 teaspoons and its very warm - not hot, but very warm and still has lots of flavor)

1/4 cup any white wine

juice from half a lemon

In a large pot, blend all of the ingredients (you’ll need to get all of the brown sugar dissolved into the mixture) and simmer very s l o w l y for an hour and make sure that it “blubs” with bubbles. Bottle it up. I use quart canning jars that have been sterilized with their caps and rings.

Good Luck !!! Email me if you have any questions. dadcooks at reciperedux dot com

 

 

Dad’s Potato Salad

Dad’s Potato Salad

3 pounds red potatoes (skins on) cubed to about ½-3/4 inch
Kosher salt
1 cup mayonnaise
½ cup sour cream
2 tablespoons Dijon mustard
1 Tablespoon of celery seed
Freshly ground black pepper
½ to ¾ cup chopped onion – any kind you like – yellow-red-sweet
6 Hard boiled eggs –3 of them sliced in quarters - the rest chopped
Shakes of paprika
Chopped Fresh Parsley

Put the potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Emril calls this “fork tender”. Drain the potatoes in a very large bowl to cool to room temperature.

In another bowl, whisk together the mayonnaise, sour cream, Dijon mustard, 1 teaspoon of salt, and 1 teaspoon of black pepper, and the celery seed and set this aside.

Chop 3 of the hard boiled eggs and add to the cooled potatoes. Toss well, cover, and refrigerate. When cooled, add the dressing and mix thoroughly. Transfer to a serving bowl (nice for the table) and add the remaining eggs/quartered around the top of the salad. Shake on the paprika and sprinkle with chopped fresh parsley. Serve cold.

Kids Collage

These photos are from Easter last year. The kids had a lot of fun feeding the horses. It was a beautiful day.

Click on the pics for a larger view.

Bobak Kielbasa + Polonia Cafe = WONDERFUL !!!

We bought a 5 pound package of Bobak kielbasa from Polonia in Casselberry, FL and I just loved it. We had company for dinner and I made Stuffed Cabbage, pierogi, and Bobak kielbasa simmered in beer. Everyone just raved about it. I’m so glad that I bought the large package – I will share it with my children and other guests at Easter. The flavor was the best – I think it’s the best kielbasa I’ve ever had.

Bad Experience at Cheesecake Factory

#1 - Went to a going away lunch today at the Cheesecake Factory in Winter Park Village with our team for one of our co-workers.  Had the Kobe Cheeseburger.  When you order medium, you get it pretty much raw on the inside.  I ate it.  I didn’t feel too good an hour later.

#2 - Waited for our server to give us fill-up on our drinks (longer than usual).  She had one of the other wait persons take our ice tea glasses.  He gathered them up, took them away and then brought them back filled with the original straws.  Only the one I got back was someone else’s - but couldn’t be sure who’s.  Not a good system.  They should have filled our glasses at the table.

Lunch - Kobe cheese burger with fries $13.95, green ice tea $2.95 + 18% tip = $21.04.  I won’t be back for lunch.

Stuffed Cabbage and Perogies

You will need to set aside some time to make this recipe. I usually start in the morning so that this can be for supper. Other times I’ve started this at night, and let it cook all night. Yup… the house smell like cabbage but it smells like heaven!!

large head cabbage or two medium (save the scraps)

1 pound ground chuck

1 pound of ground pork

1/2 cup rice instant rice cooked to yield one cup (a little more if you like)

1 medium onion chopped very fine

2 stalks of celery chopped very fine

2 garlic cloves chopped very fine

1 tablespoon salt

1 teaspoon black pepper

1 28 oz. can of crushed tomatoes

3 or 4 bay leaves

5 slices of bacon

Cut the core out from the bottom of the cabbage; Place into a very large kettle of boiling water and cook the cabbage pulling off the leaves every 4 minutes or so. Once you have all of the leaves off, with a small knife, cut the large stem flat so that the cabbage leaf is the same thickness all the way down. Stack all of your leaves and let them cool.

Save all of the scraps of cabbage and toss them into the bottom of the large pot that you are going to cook your cabbage rolls in. This is in case any should scald or burn, you’ll only burn the scraps and not the cabbage rolls. But, you will only cook these on low heat, so burning should not be a problem if you pay attention.

Combine evenly the ground chuck, ground pork and the cooked rice. Add the garlic, onion, celery, salt and pepper and blend all of this with your hands so that it is completely mixed together. Scoop the meat mixture into the stem end of the cabbage leaf – lay it on the counter and roll up the leaf from the bottom while tucking in the sides until sealed. By trimming that think stem, you’ve made it easier to roll the leaves and not have to rely on toothpicks to hold the rolls together. (You’ll notice later when the rolls have been cooked that they hold nice and tight). Fill all of the leaves in a like manner. YES – you are filling the leaves with the raw meat mixture – don’t worry, they will cook just fine – and the taste will be magnificent.

In bottom of large pot or dutch-oven, place the cabbage scraps. Arrange layers of cabbage rolls, seam side down – repeat til the pot is full. Pour in the crushed tomatoes then shake the pot so that the tomato liquid settles throughout. Lay on the strips of bacon and toss in the bay leaves. Bring the pot to a slow simmer and keep covered the entire time you are cooking. Once the pot simmers, you will need to cook this on low heat for at least 4 hours. Make sure that the liquid bubbles very slowly. Good food takes time. That’s why your Bobcha was always hanging out in the kitchen… the golomkie (or goo-um-key) took most of the day.

Make a pot of mashed potatoes or perogies and serve with your stuffed cabbage. Salt and pepper to taste. Serve with marble rye or pumpernickel bread and butter. ENJOY!

Perogies

If you choose Mr & Mrs T’s Perogies, I boil them as directed on the package. Then I fry them in 3 tablespoons of butter and one large onion chopped. Fry until the perogies are brown and the onions are caramelized and/or crisp. Delish!!!!

Mac and Cheese - with a twist

I made a terrific macaroni and cheese - this time I just kind of threw it together but I added a little Dijon mustard.  I also used two cheeses - Velveeta and Cabot Sharp White Cheddar.

8oz. elbow macaroni
2 cups whole milk
1/4 cup butter
1/4 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1 teaspoon Dijon mustard
8oz.  grated sharp cheddar
6oz. cubed Velveeta Cheese
1 cup bread crumbs

Preheat the oven to 350 degrees F and butter a 9×9 baking dish.

Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, set aside and cover to keep warm.

In a large saucepan, melt the butter, add the flour and stir quickly to make a paste - as soon as it forms add the milk a little bit at a time, so that it all combines without lumps.

Add the salt, black pepper, nutmeg, and Dijon mustard and whisk to combine completely - simmer slowly until it makes a sauce that will evenly coat the back of a wooden spoon.  

Course grate the cheddar cheese and cube the Velveeta and add both to the sauce and blend completely.  Add the cheese sauce to the pot of macaroni and stir until all is combined evenly - then transfer to the buttered baking dish.  Smooth it out, then sprinkle the top with seasoned bread crumbs.

Bake for 20 - 25 minutes or until it bubbles from the sides and the bread crumbs get a bit toasty. 

Serve warm.   This tasted even better the next two days, heated up in the microwave for a couple of minutes.

Good Bye Toby

Toby, you were a great friend to us - I know you are in doggy heaven. We love you.

Mac and Cheese or Cheese and Mac

Chef Joe’s Baked Macaroni and Cheese Recipe courtesy Chef Joe Randall Show: The Best Of Episode: Prix Fixe

Kosher salt 2 cups elbow macaroni 2 eggs, beaten 2 cups evaporated milk 1/2 cup butter, melted 1/2 teaspoon cayenne pepper 2-1/2 cups grated sharp cheddar 1 cup bread crumbs 1 teaspoon paprika 1/4 cup grated ParmesanPreheat the oven to 350 degrees F.Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.Put half the macaroni into a buttered 2-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.

Meatless Pizzas

We had company from Cincinnati last night and a big request for pizza. Since we follow the dictate of - no meat of Fridays during Lent, I made three excellent meat-less pizzas.

1. Caramelized Sweet Onion and Baby Bella mushrooms with homemade pizza sauce and provolone cheese - got rave reviews on that one.

2. Greek Pizza - with the obvious - homemade pizza sauce, pre-cooked spinach w/garlic, chopped Kalamata Olives (pitted), fried eggplant, and Feta cheese.

3. Pepper Pizza - Slivers of Red and Green Bell Peppers with rings of Cubanelle Peppers - homemade sauce, provolone cheese as well.

I always dust the pizza (no matter what the toppings are) with garlic powder and dried oregano before putting them in the oven at 400 (for 25 minutes).

Try these… they were a real hit last night.

Sorry I don’t have any photos - I was so busy serving - and I might have had too much wine

Best Cornbread Ever!

We had chili earlier in the week and the leftovers last night. Didn’t have any good crusty bread to have with it, so I worked on this cornbread recipe. I might not be the healthiest of recipes, but if you think of “moderation” then it will taste all the better.

ENJOY

THEEEE Best Cornbread Ever!

1 stick unsalted butter
1 1/2 cups buttermilk
2 eggs
1 cup flour
1 1/2 cups cornmeal
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 15oz can of sweet kernel corn - drained
Bacon grease

Grease a 9×13-inch baking pan or medium cast iron frying pan with bacon grease.

In a medium sized glass bowl, melt butter in microwave at high for 45 seconds and let this cool a bit - then whisk in the buttermilk and eggs.

Mix all of the dry ingredients in large bowl. Blend in wet mixture and the can of corn. Pour this into the prepared pan or frying pan.

Bake for 25 minutes at 400 degrees until lightly browned and a toothpick inserted into center comes out clean.