Sunday Dinner April 29, 2018

On the Menu

• Oven Fried Deep South Pork Chops
• Portabella Mushrooms with Greens  
• Garlic Mashed Potatoes
• Grilled Vegetables

 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 1^st bowl.

2.    In the 2^nd bowl, whisk together the eggs and cold water

3.    In the 3^rd 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 1^st 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 2^nd bowl with the egg wash, shake off the excess.

Press the pork chop firmly into the seasoned mixture in the 3^rd 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 Portabella Mushrooms with Greens

4 Servings

Ingredients

1 orange, juiced

1/4 cup wine vinegar

1/4 cup extra virgin olive oil

1/2 teaspoon sea salt

1/2 teaspoon jerk or Caribbean seasoning

1 teaspoon granulated garlic

1 teaspoon granulated onion

4 large portabella mushrooms

1/2 pound mesclun salad 

Method

In a medium bowl, whisk together all ingredients except the mushrooms and salad greens.

Wash mushrooms and carefully remove the gills with a spoon and pat it dry.

Place mushrooms bottom side up in a baking dish and pour the marinade over the mushrooms.  Let them marinade 30 minutes then flip them over and spoon marinade over the top making sure all the marinade is covering thoroughly.  

Marinate another 30 minutes.

Remove mushrooms from marinade and pour off excess marinade and set it aside for dressing.

Cook mushrooms on a grill or in a fry pan cooking 3 - 4 minutes on each side or until mushroom is browned.

Serve over a bed of mesclun greens topped with the the remaining marinade.

 

Garlic Mashed Potatoes

4 - 6 Servings

Ingredients

2 pounds organic red skin potatoes Water to cover  
1 bay leaf
 3 large garlic cloves  
¼ teaspoon mustard powder

½ teaspoon sea salt
 ½ cup vegan mayonnaise  
¼ cup of the liquid potatoes were cooked in  

Method

Wash/scrub potatoes and cut them into equal size.

Cover with cold water then add bay leaf and garlic cloves, bring to a boil.

Cook for 15 minutes or until potatoes are fork tender.

Drain potatoes and reserve 1 cup of the cooking liquid.

Remove and discard the bay leaf.

Place the potatoes, mustard powder, sea salt, vegan mayonnaise in a mixing bowl with a paddle. Mix just long enough for potatoes to reach a creamy consistency. Add cooking liquid ¼ cup at a time if needed.   If you process too long potatoes will become sticky and gooey rather than light and fluffy. You can also use a potato masher to cream the potatoes.  Just be careful not to over mix the potatoes, you want them to be light and fluffy.

 Grilled Vegetables

4 Servings

Note: You can choose any vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, squash, onions, potatoes, corn on the cob, artichokes, mushrooms and asparagus are just to name a few.

Ingredients

2 zucchini squash, sliced

12 cherry tomatoes

2 red onions cut into fourths

2 red bell peppers, seeded, halved

2 yellow bell peppers, seeded, halved

For the marinade/dressing

¼ cup olive oil

1 lemon, juiced

2 tablespoons balsamic or rice wine vinegar

½ teaspoon sea salt

½ teaspoon granulated garlic

½ teaspoon granulated onion

¼ teaspoon crushed red chili pepper

Method

Combine marinate ingredients in a blender or whisk ingredients in a bowl. 

Marinate vegetables for 15 minutes before grilling.

Prepare a medium-hot fire in the charcoal or gas grill.

Put the vegetables directly on the grill grid, on skewers or in a vegetable basket.

Turn the vegetables often, brushing on more marinade as needed.

Remove the vegetables when they can be easily pierced with a fork.

 

Sunday Dinner April 22, 2018

On The Menu

• Cilantro Lime Grilled Chicken Breast
• Ham Boneless Beans 
• Collard Greens with Peppers and Onions
• Orzo Gorgonzola Salad with a Hint of Mint
• Old Fashioned Crumb Cake - Los Angeles Schools Ver...
• Jamaican Sorrel   

 

 Cilantro Lime Grilled Chicken Breast

4 Servings

Note: Traditionally this recipes calls for honey but we are going to use an orange as the sweetener instead.

Ingredients

4 – 6 ounce b/s¹ chicken breast  

For the marinade:

1 lime, juiced

1 orange, juiced

½ cup fresh cilantro, chopped

6 garlic cloves, chopped

1 tablespoon olive oil

½ teaspoon sea salt

½ teaspoon granulated onion powder

¼ teaspoon crushed red chili pepper s

Method

Place chicken breasts in a shallow baking pan, or zip lock bag.

In a blender puree the marinade ingredients, or in a small bowl, whisk together the juice, cilantro, garlic, olive oil, salt, onion powder and chili peppers.

Pour over chicken and turn pieces to coat evenly, cover and chill at least 1 hour or

overnight.

Preheat a gas grill to a medium heat or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.

Remove chicken from marinade and reserve marinade for basting.

Place chicken on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken over and grill another 10 minutes.

Move chicken to the sides of the grate, away from direct heat. Brush with  marinade if desired.

Cook until the internal temperature reaches 165 degrees and remove from the grill.

If you’re not using a meat thermometer, cook chicken 35 – 45 minutes.  

Allow grilled chicken to rest on a platter for 10 minutes before serving.

This will help keep the chicken juicy and not let all the juices run out when the chicken is cut into.

¹ boneless/skinless

 

 

Ham Boneless Beans

6 Servings

This recipe was inspired by: http://www.deepsouthdish.com/

Note: We’re using liquid smoke and chipotle peppers in adobo sauce to give the beans that smoked flavor.

Ingredients

1 pound package dried lima beans or white beans (Great Northern or Navy)

1 tablespoon olive oil

1 cup chopped onion

¼ cup chopped celery

1 carrot, chopped

1 chipotle pepper in adobo sauce, minced

1 heaping tablespoon minced garlic

6 cups water

3 bay leaves

1 teaspoon liquid smoke

1 teaspoon sea salt, or to taste

1 tablespoon granulated garlic

1 tablespoon granulated onion

½ teaspoon of Cajun Seasoning
fresh herb for garnish (parsley, sage, thyme, etc.) 

Method
Rinse and sort through the beans and set aside.

Heat the oil in the bottom of the pot and add the chopped onion, celery, carrot, chipotle pepper w adobo sauce and garlic. Cook over medium heat until onions are translucent.

Add the beans, water, bay leaves and all remaining ingredients except herb for garnish and mix thoroughly.

Bring to a gentle boil, reduce heat, and simmer for about 1 ½ - 2 hours, stirring occasionally until beans are tender.

Remove bay leaves, taste and adjust seasonings if necessary.
Garnish with a fresh herb of your choice and serve.

Original: http://www.deepsouthdish.com/2012/11/old-school-ham-bone-beans.html

 

 

Collard Greens with Peppers and Onions

4 – 6 Serving

Ingredients:

¼ cup olive oil

¼ - ½ teaspoon crushed red peppers

1 large red bell pepper, sliced

1 large onion, sliced

2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)

½ cup orange juice

1 teaspoon garlic, granulated/powder

1 teaspoon onion, granulated/powder

1 teaspoon sea salt

½ - 1 teaspoon pepper

Method

Heat the olive oil in a large skillet or wok over medium high heat. 

Add the bell peppers, onions and sauté until peppers onions are translucent.

Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.

Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 

That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.

 

  Orzo Gorgonzola Salad with a Hint of Mint

8 - 10 Servings

Ingredients

1 pound orzo pasta

3 quarts water

3 tablespoons extra virgin olive oil

½ teaspoon sea salt

¼ pound gorgonzola cheese, crumbled

¼ teaspoon cayenne pepper

½ teaspoon coarsely ground black pepper

1 medium carrot, grated

1 medium red bell pepper, diced

1 medium jalapeño pepper, seeded, diced, fine

1 celery stalk, diced

1 heaping tablespoon coarsely ground mustard

¼ cup mayonnaise
¼ chopped fresh mint

Method

Bring water to a boil, add pasta to the boiling water and stir gently.

Let water come back up to a rapid boil, remove pot from the heat and cover.

Let pasta sit covered and undisturbed for the amount of cooking time as stated on the box.  Orzo is usually 9 minutes.

Remove from heat and rinse quickly with cold water to stop the cooking. Drain well.

Transfer to mixing bowl, add the oil and salt and mix thoroughly.

Place pasta in the refrigerator and let it cool for approximately 1 hour.

Once cold, remove from refrigerator; add all remaining ingredients and mix thoroughly.

Cover and refrigerate at least 1 hour before serving.

This pasta salad is dry not creamy.  

 

Since I first came to LA, all of the old timers talked about how delicious the crumb cake was that the LA schools served.  So of course I had to dig up the old recipe and try it for myself.  I must admit, it's the best crumb cake I've tasted.  And it's easy to make too.

Soulful Eating!

Joyce

Old Fashioned Crumb Cake

Los Angeles City School Version

8 –10 Servings

Ingredients
2 ½ cups flour
1 cup brown sugar
1 cup granulated sugar, packed
1 teaspoon salt
1 teaspoon nutmeg
¾ cup vegetable oil
2 teaspoons cinnamon
1 teaspoon baking soda
1 egg
1 cup buttermilk

Method
Combine flour, brown sugar, granulated sugar, salt, nutmeg and oil. Remove ½
cup of mixture from bowl, add 1 teaspoon cinnamon and set aside for topping. Combine remaining 1 teaspoon cinnamon, baking soda, egg and buttermilk and blend just enough to combine, do not over-mix.
Spoon batter into greased 13x9-inch baking pan then sprinkle with the ½ cup of reserved topping.
Bake at 375 degrees 30 to 40 minutes.

 

Jamaican Sorrel

Yields 8½ Cups

Note: Hibiscus flowers can be purchased at any Hispanic grocery store. It's sold under the name of Jamaica which is pronounced hah-my-kah. 

Ingredients
6 ounce hibiscus (Jamaica) flowers
10½ cups water
2 tablespoons dried ginger root pieces
12 whole allspice (pimento) berries
1½ cups sugar

Method
Spread the hibiscus out on a cookie sheet and sort through the flowers to remove any debris.
In a large pot, add the water, hibiscus, ginger and allspice berries. Bring the pot to a boil for 10 minutes, then remove it from the heat.  Let sorrel steep for 30 minutes.
Strain the mixture and discard the flowers, etc.
Add the sugar starting with 1 cup.  Taste for sweetness and add more sugar as needed.
This beverage can be served hot or cold.
If serving cold, let it come to room temperature before refrigerating or adding ice. 

 

Sunday Dinner April 8, 2018

On the Menu

• Rosemary Orange Glazed Lamb Chops 
• Grilled Cabbage    
• Tropical Cucumber Avocado Salad
• Roasted Balsamic Vinaigrette Mushrooms 
• Lemon Rice

Rosemary Orange Glazed Lamb Chops

4 Servings

 

Traditionally this recipe uses honey, but since I am not a big fan of honey, I’m going to use Maple Syrup instead.

 

Ingredients:

½ cup freshly squeezed orange juice

1 tablespoon pure maple syrup

½ teaspoon sea salt

1 tablespoon chopped fresh rosemary leaves

1 teaspoon grated orange peel

1 teaspoon granulated garlic

½ teaspoon ground pepper

4 lamb chops 

 

Method

Whisk together the orange juice, maple syrup, salt, rosemary, grated orange peel, garlic and pepper.

Place chops in a baking dish and pour over the marinade.  Make sure all chops are cover with marinade. 

Cover chops with plastic wrap and let them marinate in the refrigerator 2 hours or overnight.

Remove chops from refrigerator, drain and reserve the marinade.

Let chops come to room temperature before cooking.

Meanwhile, add marinade to a sauce pan and simmer until sauce is reduced by half. Remove from heat and set aside.

Put lamb chops on broiler rack and broil for 6 minutes on one side. Broil the second side for 5 minutes, or until desired doneness is reached.

At time of plating, spoon marinade over each chop.

 

 Grilled Cabbage

6 servings

Ingredients

1 head cabbage, cut into 6 wedges/slices, leave core in place

1 onion, cut in half

1 green bell pepper, cut in half

1 tablespoon fresh cracked black pepper 

1 teaspoon sea salt

1 - 2 teaspoons granulated garlic
1 teaspoon dried tarragon or dill

¼ cup olive or grapeseed oil

Method

Preheat grill on medium heat, and oil grate.

Place cabbage, onion and pepper on grill and grill just long enough to get grill marks on each side.

Remove vegetables  from grill and place on a large sheet of aluminum foil.

Sprinkle with pepper, salt, granulated garlic, tarragon/dill and drizzle with oil.

Fold edges of foil together to seal, then wrap entire package again with another sheet of foil.

Cook on hot grill  20 - 30 minutes, turning packet every 10 minutes. 

Note: The vegetables can also be baked in a 450 degree oven until browned

 

 Tropical Cucumber Avocado Salad

4 Servings

 

Ingredients

2 tablespoons freshly squeezed lime juice

1 teaspoon rice wine vinegar

2 tablespoons freshly squeezed orange juice

1 tablespoon tamari

½ teaspoon crushed red chili peppers

½ teaspoon granulated onion

½ teaspoon granulated garlic

⅓ cup extra virgin olive oil

2 medium cucumbers, sliced

2 large avocado, sliced

1 large mango diced

½ medium red onion, thinly sliced

3 cups arugula

 

Method

Whisk together the lime juice, vinegar, orange juice, tamari, crushed red peppers, onion and garlic.  Slowly drizzle in the olive oil as you continue to whisk.

Add the cucumbers, avocados, mango and red onions and gently toss to coat.

Serve over a bed of arugula.

 

 

 Roasted Balsamic Vinaigrette Mushrooms

4 - 6 Servings

 

Note: This dish can be roasted in an over or cooked on a grill.  It can also be eaten hot as a vegetable or cold as a salad.

 

Ingredients

1 pound mushrooms, halved or cubed

1/4 cup balsamic vinaigrette

1/4 cup Xtra virgin olive oil

juice of 1 lemon

1/2 teaspoon sea salt

1/2 - 1 teaspoon crushed red chili peppers

1 teaspoon granulated garlic

1 teaspoon granulated onion

1/4 teaspoon ginger, ground

freshly ground pepper to taste

1/4 cut freshly chopped herb i.e. cilantro, parsley, thyme etc. 

Method

Wash mushrooms cut in half or cube and place them in a medium bowl.

With the exception of the mushrooms and fresh herb, add the remaining ingredients to a blender and process until smooth and creamy.   Pour the marinade over the mushrooms and mix thoroughly. Roast in a single layer on a lined sheet pan at 425 degrees for 20 - 30 minutes (depending on the size of the mushrooms). 

 

If serving hot: Toss with the fresh herb and serve.

If serving cold: Chill then toss with fresh herb before serving.

 

 

Lemon Rice Pilaf

4 Servings

Ingredients

1 cup brown basmati rice

1 teaspoon sesame seed oil

1 tablespoon grape seed oil

½ teaspoon black mustard seeds

1 teaspoon black lentils

1 teaspoon yellow split peas/lentils

1 red chili pepper, dried

1 green chili pepper, dried

1 teaspoon onion powder

1 teaspoon ginger, minced

¼ teaspoon turmeric, ground

2 bay leaves

2 tablespoons carrots, grated

1 lemon,  juiced

½ teaspoon sea salt

¼ cup cashews, chopped

Method 

Cook rice as directed on the package.  Let it cool for 10 minutes, then spread it in a plate, mix a teaspoon of sesame seed oil to it, so that the grains will not stick together.  Set aside for later use.

Heat grape seed oil in a skillet; add mustard seeds, when seeds start to pop, add lentils, chilies and onion powder.

When yellow lentils turns slightly brown, add ginger, turmeric powder, bay leaves and carrots.

Sauté until the carrots are slightly cooked.

Squeeze lemon juice in a cup, add the salt and mix it in the rice.

Add the rice to the skillet and mix thoroughly.

Taste for flavor and add more lemon juice if desired.

Top with cashews and serve.