Pan Fried Chops

Growing up, I often watched my mother prepare dinner.  It saddens me that I didn’t find my passion to cook until I became an adult, but I couldn’t help but pick up a few tricks as I watched the master at work.

 

 

Whether you are frying veal chops, pork chops, chicken breasts, turkey cutlets or fish filets, the technique for pan frying is the same.  This is the way my mother taught me to fry when I was a young girl, and although over the years I may have changed the seasonings, spices and substituted Panko for bread crumbs, the technique remains the same and always produces a crispy and delicious crust.

 

Ingredients:

§     4 portions of meat (chicken breasts, veal chops or pork chops)
§     1 cup flour seasoned with dry rub seasoning OR salt, pepper and cayenne pepper
§     2 whole beaten eggs with 2 tablespoons of water, seasoned with salt and pepper
§     1 cup bread crumbs or Panko seasoned with salt, pepper and cayenne pepper
§     Vegetable oil for frying
§     1 tablespoon Rhonda’s  or store bought Dry Rub Seasoning (optional)

Rhonda’s Dry Rub Seasoning: (optional)

§     4 tablespoons Kosher Salt
§     4 tablespoons brown sugar
§     3 tablespoons garlic powder
§     2 tablespoons season salt
§     1 tablespoon paprika
§     2 tablespoons black pepper
§     1 tablespoon onion powder
§     1 tablespoon chili powder
§     1 tablespoon cayenne pepper
§     1/4  teaspoon ground cumin

Directions for Rhonda’s Dry Rub Seasoning:

In a large bowl combine all the ingredients and mix well. Store in an airtight container. I save the containers in which I buy spices at the supermarket. When they are empty, they make perfect shakers for my homemade dry seasonings and rubs. This rub is one of my favorite. I use it in many of my dishes and always when I grill meat, fish or poultry.

 

Directions for Pan Frying:

Wash the chops and pat dry.  Season meat liberally with dry rub on both sides and set aside.

 

 

In one shallow bowl, add seasoned flour.

 

 

In a second shallow bowl beat eggs with 2 tablespoons water and season with salt and pepper.

 

 

In a third shallow bowl, add bread crumbs or Panko, Japanese bread crumbs which are dryer than typical bread crumbs.  If you use Panko, the finished crust will be significantly crispier. One at a time, dust the chops in the flour mixture and coat well on both sides.  Shake off excess flour before dipping into the egg mixture.

 

 

Remove from egg mixture and dredge in bread crumbs or Panko, pressing to coat and shaking off any excess.

 

 

Heat the oil to 375 degrees F in a large skillet with 2-inch deep sides. (The oil should be about 1/4-inch deep.) Add the chops to the preheated oil, being careful not to over-crowd the pan.

 

 

Pan fry for 2 - 3 minutes, or until golden brown. Turn and cook an additional 2 to 3 minutes or until golden brown and cooked through.

 

 

Whether you’re frying chicken, veal or pork, make sure the juices run clear to ensure the meat is fully cooked.  Cooking time will vary depending on the thickness of the chops.

 

 

Serve warm.  For a printer friendly copy of this recipe, go to Pan Fried Chops. Enjoy!

Balsamic Strawberry Shortcake

Whether it’s made with shortbread, yellow cake or sweet biscuits, Strawberry Shortcake is my favorite dessert.  In decades past, I would have to wait for summer to get fresh strawberries.  Today they are available fresh and in supermarkets year round, so I don’t know why I wait until the spring and summer to make it, but I just do.

 

This new and improved recipe includes non-conventional ingredients, and I encourage you to try it exactly as it’s written.  You won’t be sorry you did.  But if you must, just leave out the balsamic vinegar and basil leaves for my traditional recipe.

Sweet Biscuit Ingredients:

§     1 1/4 sticks of cold, unsalted butter cut into 1/2 inch cubes
§     3 1/2 cups all-purpose flour  
§     1/3 cup sugar
§     1/2 teaspoon salt
§     2 tablespoons baking powder
§     2 eggs
§     1/2 cup heavy cream
§     1/2 cup buttermilk

Whipped Cream Ingredients:

§     3 cups heavy cream
§     1/2 cup powdered sugar
§     1 teaspoon vanilla extract

Strawberry Filling Ingredients:

§     2 pints strawberries, hulled and quartered lengthwise
§     1 1/2 tablespoons sugar
§     2 tablespoons balsamic vinegar
§     8 basil leaves

Balsamic Drizzle Ingredients:

§     1/2 cup balsamic vinegar
§     1/4 cup sugar

Optional Ingredients:

§     Powdered Sugar
§     Vanilla Ice Cream

Preheat oven to 350 degrees.    In a large bowl sift together the flour, granulated sugar, baking powder and salt.  Scatter the butter over the flour mixture.  Using the tips of your fingers, rub together the flour and butter until the mixture is crumbly.  Place the flour mixture into the refrigerator for 20 - 30 minutes.

 

 

To prepare the strawberry filling, combine the strawberries, granulated sugar and balsamic vinegar and toss gently to coat evenly. Let stand for a minimum of 30 minutes until the berries release some juices.  The strawberries can be prepared ahead of time and kept in the refrigerator.

 

 

Remove the flour and butter mixture from the refrigerator and using a fork, beat in the eggs, one at a time, mixing well after each addition. The mixture will come together in a ball.  In a small bowl, mix together the cream and buttermilk.  Gradually add in the cream mixture until a stiff, moist dough forms.  Do not overbeat. 

 

 

Using an ice cream scoop or 1/2 cup dry measuring cup, portion the dough for each shortcake onto a baking sheet sprayed with non-stick cooking spray or lined with parchment paper or a Silpat.  Space the shortcakes 1 inch apart, to make 12 shortcakes total.  For a brown crusty top, brush the tops with cream, and sprinkle lightly with granulated sugar.

 

 

Bake until the shortcakes are lightly browned, 20 to 25 minutes. Place the baking sheet onto a wire rack and let cook for 5 minutes. Transfer the shortcakes to the wire rack and let cool completely.

 

 

To make the whipped cream filling, in a chilled large bowl, whip the cream on medium-high speed until soft peaks form.  Add the powdered sugar and vanilla and whip until the cream holds firm peaks. Cover and refrigerate until ready to use. 

 

For the balsamic drizzle, in a small saucepan over medium heat, combine the vinegar and granulated sugar and bring to a simmer. Cook until the mixture has reduced by nearly half and the glaze is syrupy, about 8 minutes. Set aside to cool slightly. (If the glaze thickens too much dilute it with warm water until it is the consistency of chocolate syrup.) 

 

 

For each serving, slice a shortcake in half horizontally and place the bottom, cut side up, on a dessert plate. Top with some strawberries and then with some whipped cream.  You may want to add a small scoop of vanilla ice cream between the strawberries and the whipped cream (optional).

 

Using a spoon, streak the berries and cream with a fine drizzle of the balsamic glaze. Sprinkle with freshly chiffonade basil.  To chiffonade the basil, stack the basil leaves in a neat pile so they are curling upward.  This makes them easier to roll.  Roll the basil leaves tightly like a cigar.  Using a sharp knife, slice the leaves into thin, evenly sized strips. 

 

Cap with the top half of the shortcake. Using a fine mesh sieve, dust with powdered sugar and serve immediately. For a printer friendly copy of this recipe, go to Balsamic Strawberry Shortcake. Enjoy!

Berry Cobbler

I love Granny Smith apples.  I don’t eat them much, but I use them often in my cooking and baking, so I try to keep them around.  They are firm, tart, flavorful and last a long time on display.  People who visit my home are always amazed at the amount of fruit I have in the ‘apple bowl’ on my kitchen table. 

I learned a long time ago that apples need to be stored separately.  Apples release a gas that will spoil fruits prematurely if stored together, so my fruit bowl contains applies only.

 

On occasion someone will suspect that the fruit in the bowl is fake until they look closely and even pick up an apple or two and see that they are real.  My secret is that I use surprisingly realistic looking fake apples to create a bed for the three or four real apples that sit on top.  I thought that was genius.
 

I can't tell the difference when I use fresh or frozen berries for this cobbler.  Since I keep a few small bags of berries in the freezer, I always have the ingredients I need to make this delicious dessert at a moment’s notice.

Ingredients:

§     1 stick unsalted butter

§     1 cup self-rising flour

§     1/4 cup sugar

§     3/4 cup whole milk

§     1 teaspoon vanilla

§     2 cups berries (raspberries, blackberries, strawberries, blueberries)

§     1 Granny Smith apple cut into berry size cubes

§     1/2 cup sugar

§     1/2 cup water

§     Powdered sugar

Preheat oven to 350 degrees.  In a small bowl, combine berries, apples, sugar and water and set aside.

Melt butter in a shallow 1 1/2 quart baking dish. 

In a small bowl, mix together flour, sugar and milk and pour evenly over the melted butter. 

Spoon the fruit evenly over batter.

Do not stir. 

Bake 40 – 45 minutes.  

Remove from the oven and dust with powdered sugar. 

Serve warm with a scoop of your favorite ice cream.  For a printer friendly copy of this recipe, go to Berry Cobbler. Enjoy!

If using all-purpose flour, sift 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with flour.

Note:  The original recipe did not call for the granny smith apple but I found it gave the cobbler a much needed tart flavor.

Breakfast Baskets

Karen and I were working together in my home office when noon rolled around and we were both ready for something to eat.  I typically plan ahead and prepare in advance when we are working at my home, but today I hadn’t.  I visually inventoried the contents of the refrigerator for inspiration when I noticed leftover grits from last night’s dinner.  I’m sure I can come up with something, so I pulled out a tube of croissant rolls, eggs and shredded cheese.

 

I knew I was on to something when Karen returned the following day to complete the project and requested the same lunch as we had the day before.

 

Ingredients:

§     1 tube croissant rolls  (you can substitute a dense white bread if you must)
§     8 eggs  (4 eggs will yield 4 baskets with yolks and 4 baskets with egg whites only)
§     1 cup cooked grits
§     1 cup shredded cheddar cheese
§     salt and pepper

Optional Ingredients:

§     crumbled bacon
§     chopped chives or green onion

To access my recipe for Grits, visit my "Shrimp and Grits" post.

 

Preheat oven to 350 degrees.  On a cutting board, unroll the croissant rolls and pinch the diagonal seams together. 

 

 

Cut the dough into 8 equal squares.  Onto a muffin tin, lay a single square over 8 openings.  If you are using white bread, I suggest trimming the crust and flattening it with a rolling pin but I have found that the croissant rolls taste much better. 

 

 

Spoon one tablespoon of cooked grits onto the dough. 

 

 

I suggest eating any meats alongside the Breakfast Baskets because the basket is too small to accommodate an entire egg but if you must, this is the time to add few crumbles of bacon or chopped chives. 

 

 

I use 4 eggs to make 8 baskets so 4 of the baskets have yolks and 4 have egg whites only.  If you want a yolk in each basket, simply use 8 eggs.  The entire egg will not fit into the basket so save the leftover whites for an egg white omelet or meringue. 

 

 

Sprinkle each basket with a pinch of salt and pepper and bake in the oven for 12 – 15 minutes or until the egg white is almost set. 

 

 

Remove from oven, sprinkle with cheese and return to oven for about 1 minute or until the cheese is melted.  I like to wait until the last minute to sprinkle the cheese because I like the cheese to be melted and gooey…not hard and crusty. 

 

 

Remove from the oven and serve warm. 

 

 

For a printer friendly copy of this recipe, go to Breakfast Baskets. Enjoy!

Not My Mama's Stuffed Cabbage

Stuffed Cabbage is one of those dishes I look forward to making when my mother visits.  It is very time consuming so it gives us a full day together in the kitchen, our favorite bonding exercise.  Because it’s so time consuming, it may not be one of my most requested recipes, but it is certainly one of my most requested meals. 

 

 

My goal was to develop a recipe to share with friends that provides the same flavor without the time and work.  The original recipe requires boiling the whole head of cabbage, continuously removing from the water to peel back and separate the leaves; seasoning the chopped meat; trimming the cabbage leaves for rolling; preparing the sweet and sour sauce, rolling the cabbage and cooking  Who's got time for that? 
 

 

This photograph is of my mother's original Stuffed Cabbage.  My Cabbage Casserole may not look like my mother’s Stuffed Cabbage, but it definitely tastes like it….and I’ve been told it’s much easier to eat.  My niece, Jackie, gave the dish validation when she walked into the room, sniffed the air and without provocation said “Is that Grandma’s Stuffed Cabbage I smell?”

 

Ingredients:

§     1 onion, diced

§     4 large carrots, peeled and sliced into 1/8” coins

§     1 28oz can of tomatoes

§     1 6oz can tomato paste

§     1 large head of cabbage shredded or a large bag of shredded cabbage for coleslaw

§     3 pounds of frozen meatballs, preferably small

§     3/4 cup sugar

§     3 tablespoons honey

§     1 tablespoon sour salt

§     2 teaspoons kosher salt

§     1 teaspoon cinnamon

§     Vegetable oil

Coat the bottom of a large pot with vegetable oil and add the diced onion. 

 

 

Sauté for about 2 minutes until the onion begins to sweat but not turn brown. 

 

 

Add the carrot coins and sauté for about 2 minutes. 

 

 

Add the canned tomatoes and tomato paste.  If the tomatoes are whole, crush with a fork.  Refill the tomato can with water twice and add to the pot.  Cook over medium-high heat until the tomato mixture begins to boil.  Reduce heat and let simmer.  Add the sugar, sour salt, kosher salt and cinnamon. 

 

 

Add shredded cabbage and meatballs. 

 

 

I did not have small meatballs so I cut the larger meatballs into quarters. 

 

 

 

Simmer for 1 ½ to 2 hours.  Spoon into a casserole dish and allow to cool before placing into the refrigerator.  This casserole, as with most sweet and sour meals must be made in advance.  It takes a minimum of 24 hours for the flavors to develop, and I guarantee it will taste even better after 48 hours in the refrigerator. 

 

 

This dish freezes extremely well but I suggest letting the flavors develop in the refrigerator before you portion and place into the freezer.  To serve, preheat oven to 350 degrees.  Place the casserole dish into the oven.  Cover with aluminum foil to keep the moisture in.  Bake covered for 30 – 40 minutes until warm, remove cover and bake uncovered for the last 10 minutes. 

 

 

For a printer friendly copy of this recipe, go to Stuffed Cabbage Casserole. Enjoy!