Pork Loin Chops last night

4 boneless pork loin chops

We had these for dinner last night. It was late and I didn't take any pictures.  The onion patties came from Toni at Cooking talk and we all really liked them.

1 teaspoon garlic powder

Kosher salt and freshly ground black pepper

2 teaspoons olive oil

1/2 cup white wine

1/4 cup chicken broth

2 Tablespoons Dijon mustard

1 Tablespoon honey

1/4 cup heavy cream

Season Pork chops on both sides with garlic powder, salt

, and pepper. 

Heat a heavy, deep skillet over medium high heat. Add olive oil and swirl to coal the bottom of the pan. Sear pork loin chops on both sides until browned, turning only once. Remove to a platter. 

Carefully add white wine to the pan drippings and stir, scraping up any browned bits, for 2 minutes until reduced by half. Add chicken broth,Dijon Mustard, and honey. Whisk to combine and continue cooking over medium heat for 2 minutes. Whisk in cream and cook until thickened, about another 2 minutes. 

Return pork chops to the skillet, along with any drippings. Turn to coat both sides and reheat about 1 minute. Serve pork loin chops with the honey mustard pan sauce. 

Onion Patties 

Servings: 6 

Ingredients:

3/4 cup flour

1 TB sugar

1 TB cornmeal

2 tsp baking powder

1 tsp salt

3/4 cup milk

2-1/2 cup finely chopped onions 

Directions:

Mix dry ingredients, then add milk. Batter should be fairly thick. Add onions and mix thoroughly. Drop by TB into 1/2" of hot oil in skillet. Flatten slightly when you turn them. Brown on both sides until crisp. 

Steak dinner tonight

We got an electric fryer the other day and tried it out with french fries today.  It is a Waring and worked just fine but it never got as hot as the gauge said it was.  I fried them with the two fry method. I cooked them through at a lower temperature and then turned it over to Charlie to do the second fry at a higher temperature while I went outside to grill the flatiron steaks.  Cassie made the garlic bread.

 The broccoli was steamed then tossed with cracker crumbs, melted cheese, milk, paprika, oregano, butter and cayenne.

Stuffed mushrooms were stuffed with bread crumbs, green onion, parsley, tabasco,  topped with grated parma and the salad had home made croutons from bread I made the other day.

corn was grilled on the cob, then cut off, seasoned with a little milk, sour cream, salt and honey and heated on the stove.

Sauerbraten

This was one of the first things I ever learned to cook.

SAUERBRATEN

Recipe By: James Beard

4 pounds beef roast   round, rump or chuck

1 cup wine vinegar

1/2 cup cider vinegar

1/2 cup dry red wine

2 onions peeled and sliced

2 carrots

1stalk celery finely chopped

hand full parsley

1 bay leaf

3 allspice berries

3 cloves

1tablespoon peppercorns crushed

1tablespoon salt

8 tablespoons butter

flour

2/3 cup ginger snaps crumbled

1tablespoon sugar

WIPE MEAT, COMBINE NEXT 12 INGREDIENTS( WINE VINEGAR THROUGH & INCLUDING SALT)  PUT IN DEEP STONEWARE OR GOOD ENAMEL BOWL.  MARNINATE 3 DAYS IN REFRIGERATOR, TURN SEVERAL TIMES.

REMOVE MEAT, WIPE DRY.  POUR MARINADE IN PAN AND HEAT IT.  MELT 4 T. BUTTER IN SKILLET AND SEAR MEAT IN HOT FAT.  SPRINKLE LIGHTLY WITH FLOUR WHILE SEARING. WHEN BROWN, POUR MANINADE OVER, COVER TITHTLY AND SIMMER GENTLY 2 1/2- 3 HOURS.  POUR OF LIQUID, SKIM FAT AND STRAIN.  MELT 4 AT. BUTTER AND ADD 4 T. FLOUR AND BLEND WITH SUGAR UNTIL BROWNED.  GRADUALLY ADD STRAINED LIQUID, STIRRING CONSTANTLY UNTIL SMOOTH AND THICKENED.  POUR OVERMEAT, ADD GINGERSNAPS,COVER SIMMER 30 MINUTES.

SERVE WITH DUMPLING, BOILED POTATOES OR NOODLES.

Scotch eggs

4 hard-cooked eggs, 

1 pound breakfast sausage 

1/2 cup flour 

2 eggs, beaten 

3/4 cup fine bread crumbs 

Vegetable oil for frying

Peel eggs and set aside. Divide sausage into 6 portions. Roll each egg in flour and with hands press a portion of the sausage around each egg.

Dip sausage-wrapped eggs into beaten eggs and roll in bread crumbs. Heat vegetable oil to 350 degrees Fahrenheit.

Cook each egg in oil about 4-5 minutes or until sausage is cooked and browned. Drain on paper toweling. Serve warm.

Meatloaf

Made meatloaf. Used the same recipe I always do.  We had fingerling potatoes that were cooked in the run-off juices from the meatloaf.  Also had a salad and store bought tres leches cake.

Ballotine of Chicken

Ballotine of chicken

debone chicken  make stock with carcass . 

Filling

3/4 large basket spinach

1 bunch asparagus tips

1/2 yellow onion 

Rinse spinach, cook down.  Remove add asparagus tips and onion to liquid from spinach. Add a pat of butter and saute.  Add back the spinach and cut it up with scissors.  Mix well, cool, stuff chicken, tie up roast 200º for 1 1/2 hours, basting every 15 -20 minutes.

Serve with sauce

2 T. oil

1T. carrot

1T. onion

1/2 T. celery

1T. flour

12 oz. stock

Juice from Ballotine

2 mushrooms

1/2 tsp. tomato paste

salt & pepper

Cassie didn't like it.