Easy Slow Cooker BBQ Beef Brisket Recipe I think doing it a day or two ahead is fine. One thing I found is brisket releases a LOT of fat. And while I have nothing against fat there is way too much. Having time to chill and separate is great. If you do in the oven I would think 300 is good temp but if you have the time you can do 250. Once done take the meat out, let cool, wrap and refrigerate. Have fun at your party! Spiced Pork Chops with Sweet and Sour Glaze (Agrodolce) Recipe : Giada De Laurentiis Directions Pork: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through. for about 5 to 6 minutes on each side, or Remove the pork from the pan, cover loosely with foil, and set aside. Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Arrange the pork chops on a platter and drizzle with the glaze.
Pumpkin & Black Bean Burgers As promised in the last post, this is the reason I made the lemon cilantro crema. I typically save eating out for the weekend as a sort of treat (i.e. you don't have to cook or bake tonight), but last friday night I had it in my head I was going to finally try Sara's pumpkin and black bean patties. I also got it in my head to make a lemon cilantro crema to slather on the buns as well as a side of roasted sweet potato wedges to enjoy on the side. The planning of this dish started in the morning, and taunted me until I could get home to my kitchen and actually make it. (does this ever happen to anybody? maybe it's just me...) Combine the pumpkin, oil, spices, and salt in a food processor and process until smooth. serving suggestionsAs photographed, the patties are served on a lightly toasted sprouted grain bun with a bit of lemon cilantro crema, sliced avocado, field greens, and crumbled feta.
Pork Souvlaki with Tzatziki I’ve been holding out on you. Earlier this year I was thumbing through the March issue of Food & Wine magazine, when I came across this recipe for Pork Souvlaki & Tzatziki. It stuck out for two main reasons. First, was the presentation. Souvlaki, a classic Greek dish of marinated and cubed pork or lamb, is usually cooked with onions on a skewer. Secondly, the recipe just seemed flavorful and easy. Since first making it back in March, this recipe has become one of favorite finds of the year. The secret is in marinating the pork and onions in the lemon juice, olive oil mixture. Serving it with the tzatziki (yogurt sauce) really rounds it out. Now, you maybe asking, “If you love this dish so much, why have you been sitting on it for half a year?” So, if the photos don’t scare you off, I encourage you to give this recipe a try. 1¼ lbs pork loin, cut into 3-by-1/2 strips 1 large onion, cut into ½” wedges ¼ cup plus 2 TBL extra-virgin olive oil 2TSP dried oregano 1 cup Greek whole-milk yogurt
Chickpea Pumpkin Burgers Two little pumpkins, too many recipes was I tempted by. For a few weeks the pretty little squashes graced my kitchen table while I imagined the occasion for their sacrifice. The carving knife was finally brought out after I saw Helen Graves' pumpkin and chickpea burgers. While pumpkin butchering is a rather laborious experience, the yield is worth the effort: a few cups of flesh stashed away in the freezer, and roasted pumpkin seeds, scrumptious patties and wholesome pumpkin scones were offered up this past weekend. Certainly a cure for the onset of the winter blues. I don't recall pairing chickpeas with pumpkin before, but after tasting this vegetarian burger, I now know what I was missing.
Pork Rouladen November 1, 2010 Pork Rouladen I hope everyone had a fun Halloween! Thankfully all the boys were healthy enough this year to head out and trick or treat (last year Nick was stuck inside with the swine flu, poor kid). This was Drew’s first time trick or treating and he did fabulous. And now, of course, with Halloween officially being over, it’s time to start thinking about Thanksgiving and Christmas. I do enjoy, on occasion, cooking family dishes that remind me of my roots. I figured it was high time I shared our version, but seeing as I don’t eat red meat all that often, I substituted pork in the place of it’s traditional counterpart. Ingredients Needed: 1 Pd. of Pork Cutlets 1 Onion, Chopped 4 Pieces of Bacon, Cut in Half 4 tsp of Dijon Mustard 4 Dill Pickles Salt Pepper Paprika 1 Tbsp of Oil 1 Cup of Water 1 Tbsp of Corn Starch First up, you’ll grab your cutlets and pound them out nice and thin. Now it’s time to load them up with the good stuff. Serve it up over egg noodles or spaetzle.
Pesto Mozzarella Grilled Cheese and Green Goddess Soup You might think I’m crazy for even so much as suggesting soup as a viable dinner option right now, but this Green Goddess Soup is worth the mere fifteen minutes of eat it takes to make it! And it pairs perfect with this pesto mozzarella grilled cheese sandwich. For the recipe, check out my post on Marcus Samuelsson’s blog! I am also submitting this to Deb over at Kahakai Kitchen for Souper Sundays! You are reading this post on Eats Well With Others at Corn-Stuffed Tomatoes with Wisconsin Muenster Cheese Recipe at CooksRecipes.com These tomato 'cups', filled with a tasty mixture of shredded Muenster cheese, bacon, corn and fresh thyme, make a terrific side dish with great presentation. Recipe Ingredients: 6 medium tomatoes 1 tablespoon butter 1/4 cup sliced green onions 1/3 cup diced green pepper 2 1/2 cups fresh corn kernels (4 to 5 ears), cut from the cob 2 tablespoons water 1 tablespoon fresh thyme leaves, or 1/4 teaspoon dried thyme 6 slices chopped cooked bacon 2 tablespoons mayonnaise 1 1/2 cups shredded Wisconsin Muenster cheese Cooking Directions: Slice the tops from the tomatoes. Makes 6 servings. Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.
Swiss Chard and Artichoke Grilled Cheese on Millet Bread {eat.live.be} {GIVEAWAY} Sometimes, I think my body tricks me into carb loading. This weekend I made a loaf of beer bread (recipe to come!) along with two loaves of this millet bread (okay one loaf of millet bread and one batch of rolls that proceeded to become millet rocks within about 4 hours, so do what I say and not what I do – make two loaves) and sure, I was kind of emotionally baking as well as trying to find something (anything!) that The.Boy would eat. But still. It’s not like I’m headed to NOLA this weekend to run a birthday half marathon or anything. Oh wait…I am. And while generally I don’t really believe in excessive carb consumption for half marathon preparation… …apparently there’s some mind-body disconnect at play here, because my stomach obviously has quite the opposite opinion. Thankfully, it’s also fairly considerate of the fact that I have about 6 pounds of millet in my apartment (um, not an exaggeration) as well as a deep-seated love of leafy greens. And that’s how this sandwich was born. Notes
Pork and Fennel Ragout Recipe Directions Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a spice grinder or chop with a knife. Transfer to a medium bowl; mix with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tablespoons parsley. Heat a deep skillet or pot over high heat and add the olive oil. Add the mushrooms, wine and 1/2 cup water; scrape up any browned bits. Per serving: Calories 435; Fat 18 g (Saturated 4 g); Cholesterol 62 mg; Sodium 882 mg; Carbohydrate 24 g; Fiber 4 g; Protein 30 g Photograph by Antonis Achilleos Recipe courtesy Food Network Magazine
Comments Lolly Halliday Bancker King's Hawaiian Rolls are the bomb! Prefer butter on the outside for flavor and a little mayo on the inside for moistness.( yes, mayo can work, but real butter on the outside makes any grilled cheese taste better!) Melody Diane Pool That's not grilled cheese, it's a ham sandwich. Kevin Troonin Please stop calling this a grilled cheese. Aaron Smith how is that inside out, they just turned the rolls upside down and made a grilled cheese... Jon Henagan Just fyi, the best way to make grill cheese is mayo on the INSIDE and butter on the outside. Ken Dickey 'Cmon people......let's not over think this. Hey ya'll!!! 41 · Feb 16 April Pitre Sometimes i use little sauce in inside butter outside,inside mozzerlla and pepperoni grilled cheese,or make regular cheese and splash some hot sauce on cheese before cooking 12 · Feb 17