Friday, October 25, 2019

Sunday Dinner October 27, 2019

On the Menu





12 - 14 Servings
Ingredients
2 pounds elbow macaroni
1 stick butter
1 teaspoon sea salt
1 teaspoon crushed red chili pepper
1 teaspoon Cajun seasoning
2- 3 cups milk
2 pounds Velveeta cheese, diced
2 large eggs, beaten
1 pound (NY or WI)* extra sharp cheddar cheese, shredded  
1 pound Monterey jack cheese, shredded

*In my opinion, if it’s not New York or Wisconsin cheddar then it’s not cheddar cheese!

Method
Preheat oven to 375 degrees F
In a large pot, pour in 6 quarts of water and bring to a rapid boil.
Add macaroni stir and bring water back up to a rapid boil.
Once water is boiling, stir again, cover the pot and remove it from the heat.
Let pot sit covered and undisturbed for the length of the cooking time that is stated on the box.
Drain the pasta and return it to pot.   
Add butter then season with salt, chili peppers and Cajun seasoning and set aside.
Meanwhile, pour 2 cups of milk into a large saucepan and warm over medium low heat.
Add the Velveeta cheese to the saucepan and cook over low heat until cheese has melted.
Add additional milk if needed then remove from the heat.
Using a tablespoon add some of the cheese sauce slowly to the eggs whisking as you add the sauce to the eggs.Once eggs and cheese are tempered, add the eggs to the cheese sauce and whisk together until well mixed.
Pour the sauce into the pot of pasta mixing thoroughly.  Then add the shredded cheese reserving 1 cup to sprinkle over the top of casserole and mix until all is well combined.  If needed, add more milk. 
The shredded cheese does not have to be melted; just make sure it is distributed throughout the pasta.
Pour pasta and cheese mixture into a large casserole dish top with 1 cup of cheese; cover with foil and bake 20 minutes or until cheese is melted.
Uncover and bake another 15 minutes or top is golden brown.


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.



4 Servings
Ingredients
1 tablespoon olive oil
½ teaspoon crushed red chili peppers
1 medium red onion, sliced
8 ounces cremini mushrooms, sliced
3 large garlic cloves, sliced
I pound baby spinach
Juice of ½ lemon
1 teaspoon sea salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
Freshly ground black pepper to taste

Method
Heat the olive oil in a large saute pan, add the chili peppers and saute until flakes are lightly browned. Add the onions, mushrooms and garlic and continue sautéing until onions are translucent. Add all remaining ingredients and continue sautéing until spinach is wilted. Taste for flavor and adjust ingredients as needed. Remove from heat and serve immediately.


                                           Ange Leek, Potato and Lentil Soup
16 Servings

Ingredients
2 tablespoons grape seed oil
2 leeks, diced
2 large russet potatoes, diced
1 small onion, chopped
1 - 3 garlic clove, sliced
2 stalks celery, chopped
2 carrots, chopped
1 pound dried lentils, rinsed
1/2 cup barley
2 - 3  bay leaves
12 cups water
28 ounces of canned crushed tomatoes
2 - 3 thyme sprigs
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
freshly ground pepper to taste

Method
In a large stock pot, heat the grape seed oil and saute leek, potatoes, onions, garlic, celery and carrots in oil until onions are translucent. Add all remaining ingredients, cover and simmer until potatoes and lentils are tender approximately 35 - 45 minutes, stirring occasionally. Taste for favor and adjust the seasoning as needed.Do not forget to remove the bay leaves and thyme sprigs before serving

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