Saturday, February 10, 2018

Sunday Dinner February 11, 2018



Mixed Greens with Caramelized 
Onions & Peppers
6 Servings

Ingredients
3 pounds mixed greens, turnip, mustard, kale, collards, etc.
1 tablespoon grapeseed oil
1 large onion, sliced
1 large red bell pepper, sliced
1 large orange bell pepper, sliced
1 large carrot grated
4 large garlic cloves, sliced
1 teaspoon salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon black pepper
1 teaspoon liquid smoke
2 tablespoons of red wine vinegar
Juice of 1 large Valencia oranges
1 cup water

Method
Wash the greens thoroughly.  Cut off any stems that extends beyond the leaves then cut the greens and stems that are still affixed to the leaves into bite size pieces and set them aside.
Heat a large pot or wok on medium, add the onions and sauté until onions are caramel in color.  Add the peppers, grated carrots and sliced garlic and continue sautéing another 3 minutes
Add greens, seasoning, liquid smoke, vinegar, orange juice and water mix thoroughly. Taste the liquid for flavor and adjust the seasoning if needed.
Cover, reduce heat to low and cook approximately 30 minutes or until greens are tender. 


 Oven Fried Deep South Pork Chops
6 Servings
Note: This is the traditional Deep South fried pork chop recipe.  We’re just going to make it a little healthier by not submerging it in all that oil!  And tastier by adding garlic and homemade Cajun seasoning
Ingredients
6 bone-in pork chops ½ inch thick
1 teaspoon sea salt
2 teaspoons granulated garlic - divided
2 teaspoons granulated onion – divided
3 large eggs
1 tablespoon cold water
1 ½ cups of all purpose flour - divided
½ cup of cornmeal
1 teaspoon Cajun seasoning
Please Note:  If you are using a commercial Cajun seasoning, it already contains salt or some form of sodium so do not use any additional salt.
Method
Rinse pork chops and season both sides lightly with, sea salt, granulated garlic and granulated onion, set aside for an hour.
Preheat Oven to 325 Degrees F.
Line a sheet pan with parchment paper or lightly coat the pan with oil.
Select 3 bowls/containers large enough to hold a single chop and ingredients.
1.    Place ½ cup of flour in 1st bowl.
2.    In the 2nd bowl, whisk together the eggs and cold water
3.    In the 3rd bowl, mix 1 teaspoon each of the following: granulated garlic, granulated onion and Cajun seasoning with 1 cup of flour and the cornmeal.
From the 1st bowl, coat a chop with flour; shake off any excess so that the chop is lightly dusted with flour.
Dip the lightly dusted chop into the 2nd bowl with the egg wash, shake off the excess.
Press the pork chop firmly into the seasoned mixture in the 3rd bowl, making sure it’s thoroughly coated. Shake off any excess and then place it on the prepared sheet pan.  
Continue this process with all the chops, making sure they are not touching so that the heat can freely circulate around the chops to produce a brown crunchy coating.
Let chops cook uncovered 40 minutes or use a meat thermometer and cook until the internal temperature reaches 160 degrees F [which takes 35 – 40 minutes].
Don't overcook the chops or pierce them with a fork. Remove chops from pan with tongs and let them rest 6 minutes before serving.


  Grilled Mango with Strawberry Sauce

6 servings
Ingredients
5 ripe mangoes
Juice of 1 orange
2 cups organic strawberries
½ lime, juiced
1 tablespoon agave [optional]

Method
Peel mangoes using a vegetable peeler not a knife.
Slice mango off the seed (large slices in order to grill).
Place mango slices on hot oiled grill long enough to get grill marks on both sides.
Once mangoes cool down, cut into ¾ inch strips.
In a blender, pour in the orange juice,strawberries and juiced lime, blend until it’s a smooth paste.
Toss grilled mangoes in sauce and serve.

Note: This same strawberry sauce can be served on/with any fruit, chicken, fish, beef or lamb.  And the berries can be any berry.


Cuban Black Beans and Rice 8 Servings
Ingredients 
1/2 cup dried black beans
4 cups water
2 large bay leaf
2 teaspoons granulated garlic

2 teaspoons granulated onion
2 tablespoons olive oil
1 large red onion, diced
1 large green bell pepper, diced
4 large garlic gloves, diced
2 cups brown rice
2 teaspoons sea salt
1 tablespoon cumin
1 small bunch cilantro, coarsely chopped

Method
 
Sort and rinse black beans add them to  medium pot along with water bay leaves, granulated garlic and granulated onion.  Cook until beans are tender, stirring occasionally.
When beans are tender, heat a larger pot on medium heat add the olive oil, red onion, bell pepper and chopped garlic. Saute until onions are slightly brown.
Add the rice and saute rice and vegetables about 1 minute.
Add beans along with the water they were cooked in; to the rice and vegetable mixture. Add water if necessary to cover the beans by at least 1 inch of liquid. 
Add salt, cumin and 1/2 of the cilantro and mix thoroughly. Taste liquid for flavor and adjust seasoning as needed. 
Bring the pot up to a boil and cover. Reduce heat to the lowest setting and let mixture cook 45 minutes or until rice is tender and all liquid is absorbed.
When rice is done, mix in the remaining cilantro cover and let rice sit another 8 minutes before serving.

No comments:

Post a Comment