Brent's Food Blog

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Archive for February 2010

Gooey Stuffed Pork Chops

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Magic gooey stuffing contents: fresh Bleu Cheese, diced Apples and walnuts. The Pork chop is topped with spices, a spoonful of applesauce and some leftover chopped apples. Served with a side of steamed asparagus and a baked potato.

Stuffed Porkchop, Baked Potato & Asparagus

The sides of this meal were somewhat lackluster in comparison with the stuffed pork chop, but It all worked well nonetheless. If you want to replicate this meal you should do the following:

Start by preheating the oven (an adventure in itself) to 400° with stabbed potatoes on the racks.  Make a 2″ long slice on the side of the pork and plunge the knife all the way in, working it around to sort of hollow it out. You don’t want to actually take any meat out, but just keep slicing within the edges of your initial cut to make a pocket for the yummy stuffing. If your initial cut is too long the insides will just ooze out when it cooks (which isn’t necessarily a bad thing, just messier).  Smear a bit of Bleu Cheese, then a pinchful of apples, and a pinchful of walnuts. Repeat until pocket is full but not bulging. You should be able to pinch the edges of the pork chop closed with ease.  Season the outsides of the pork chop with a mixture of salt, pepper, thyme, and any other spice that suits your fancy.

Cook 10-12 minutes on each side. After the first flip, turn oven to broil to crispify the outsides. Now would be a good time to start steaming the asparagus too.

As mentioned by my fear mongering brother, potatoes are poisonous if undercooked! I had never heard this before but a quick search validated his preposterous claim. So, make sure not to under cook those potatoes!

Ingredients:

2 Thick-Cut Pork Chops (~8-10 oz. each)
A small wedge of Bleu Cheese
2 Gala Apples diced
1/4 cup Walnuts chopped in The Original Quick Chop!
2 spoonfuls Apple Sauce
2 Potatoes
1 handful of Asparagus stalks
Spices

If you’re not a fan of Bleu Cheese, you could definitely use another soft cheese like Gouda or Feta crumbles.  Next time I’m definitely going to add a teeny-tiny bit of applesauce to the stuffing and mix it all together into a single paste mash that is easily spooned into the pocket.  Other good sides might include Chipotle Risotto or top the asparagus with a cream sauce or something equally yummy.

Serves two plates probably not too high on the calorie count, but a little more expensive per plate (pork chops!):  ~15$

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Written by Brent

February 22, 2010 at 11:40 pm

Posted in Pork

Sesame Chicken Says Eat Me!

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I’ve been slacking on this whole cooking and posting thing, but I’ve here’s one of two posts I’ve been meaning to put up!

Lookit those awesome chopsticks

Pile 'o' Sesame Chicken & Veggies

This is a pretty simple dish to make and doesn’t take long at all.  Start by rinsing & pat dry the chicken.  Cut into bite sized chunks and throw into a bowl with flour and half of the sesame seeds. Add assorted spices and mix well.  In a skillet, heat a couple tablespoons of oil to cook the chicken in – the flour will soak up a lot of the oil so you may need to add more. Cook ~ 4 mins a side then remove and set aside. Toss the green pepper, onion into pan and sautee until onions start to become translucent. Add chicken back in and douse with teriyaki sauce and cover with remaining sesame seeds. Keep warm until ready to eat!  This is a pretty mild spicy dish so add a chili pepper or two to clear your sinuses.

Sake Sake Sake

Sake Sake Three Legged Race Sake Sake

I served with Snap Peas to make a delicious crunchy side to compliment the squishyness of the rice and chicken. Also shown are collapsible chopsticks (with their own special carrying case) and a white sake cup from Asia courtesy of Andy & Kara! The cup has two wrinkly sumo wrestlers appearing to run a three-legged race. Or maybe they’re actually wrestling. There’s also a big crowd behind them. And a dude who could easily pass as Shredder from TMNT if only he had a mask. Yay!

Ingredients:

1/2 cup flour
1/2 cup toasted sesame seeds
black pepper, 5 spice, red pepper flakes
1lb chopped chicken breasts
1/3 yellow onion cut into wedges
2 gr peppers
1 jalapeno, seeded & diced
1/4 cup teriyaki sauce

Other things that would go well in this: carrots, red pepper, a chili pepper for hotness, brown rice instead of white, water cress, snow peas.

Total time ~25 minutes, or 15 if you use instant rice.

Serves two plates with leftovers. Total cost per plate: $6.

Written by Brent

February 15, 2010 at 11:36 am

Posted in Asian, Chicken

Red Wine Raspberry Sauce & Fried Risotto Zucchini Cakes – Awesome.

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It was a night of adventure with disaster looming around the corner. Having never truly fried ANYTHING before and having no idea what to do with the chicken for such an awesome sounding sauce, starvation may have happened. Luckily I had a fantastic sous chef and Rex-Goliath on my side.

The meal:
Chicken cutlet fillets smeared with a Red Wine-Raspberry reduction, Risotto Zucchini Cakes, Steamed green beans and HRM (His Royal Majesty) Rex-Goliath.

3 pans and 16 utensils later, finally got things working right

Making the Raspberry Sauce — After cooking all pieces of chicken, remove and set aside to keep warm. Mash about 3 ounces of raspberries with the back of a spoon into a bowl until almost liquified. Add a cup of red wine, half cup of water, mashed raspberries, and a spoonful of thyme to the pan keeping medium heat. As the sauce reduces and the water boils away add a bit of brown sugar to sweeten things up a bit. The raspberries can be pretty tart. It’ll take ~10 minutes to reduce down… there should be about 1/3rd cup of sauce to drizzle on the fantastic pieces of meat.

Making the Risotto Zucchini Cakes — While cooking the risotto as normal, grate the zucchini into a bowl and set aside. Once the risotto is cooked dump zucchini and a spoonful or two of corn starch to thicken our gooey cakes to be. Mix well. We tried a couple different methods for forming the actual cakes, as using our hands wasn’t quite what we envisioned while drinking the blood of Rex Goliath. Dirty hands mean dirty glasses! Using both a wooden and slotted spoon, my sous chef was able to squish out some remnant liquid. We didn’t want our cakes falling apart in the vat’o’oil.

The Legend of Rex-Goliath — At the turn of the century, HRM (His Royal Majesty) Rex Goliath was a treasured circus attraction. Weighing in at 47lbs (holy crap!!!), Rex was billed as the “World’s Largest Rooster.” Our wines are a tribute to Rex’s larger than life personality with big, fruit0forward flavors sure to please.  Our hearty Cabernet is dark and intense – it’s long on fruit and short on attitude.

Yum!

That's Rex-Goliath there in the bottle.

Ingredients:
Red Wine Raspberry Sauce
~3oz Raspberries
1 cup Red Wine (HRM Rex-Goliath)
4 Dashes of thyme
Chunky Chicken Pan Bits. From the pan. Scrape Scrape Scrape!

Risotto Zucchini Cakes —
1/2 cup uncooked risotto
2 Fresh Zucchinis
italian spices

Total Time ~45 minutes if you know how to fry things and make cake style things. This time around was almost an hour and a half.

Serves two, no leftovers. Total cost per plate: ~10$

Written by Brent

February 2, 2010 at 12:35 am

Posted in Chicken, Risotto, Side Dish