Roasted Cranberry Brown Sugar Pork Chops and Red Lobster Biscuits.

The biscuits were a mix. I changed it by adding dry aged Gouda instead of Cheddar, made 6 instead of 10, and cooked them in a muffin tin instead of on a flat sheet.

Sandra posted these chops recently and I tried them today.

The apple cider came from Stephensons Apple farm.  I am glad that the orchard is still there.  I was remembering when Stephensons Old Apple Farm Restaurant was a great place to eat.  Lots of nice memories from there. It closed after 60 years in business. There is a story about Bess Truman once took her bridge club there for lunch and they served a fruit punch. The former First Lady asked for the punch to be served "with a little authority"  and it was. It was added to the menu as wine punch and was a very popular item.  I remember just after turning 21, that I had an apple daiquiri there.

roasted cranberry brown sugar  pork chops.

By Half Baked Harvest copied Oct. 2017 from Sandra

These roasted cranberry brown sugar pork chops are a delicious, buttery mix of sweet and savory, they are melt in you mouth delicious! Bonus - they're the perfect quick 30 minutes or less dinner!

prep time 10 minutes cook time 20 minutes total time 30 minutes servings 4

INGREDIENTS

• 4 tablespoons brown sugar

• 1 teaspoon cayenne pepper 

• 1/2 teaspoon cinnamon 

• kosher salt and pepper

   •     4 bone-in pork chops

• 2 tablespoons EVOO 

• 3/4 cup red wine

• 1/2 cup pomegranate or cranberry juice

• 2 tablespoons butter

• 1 cup fresh cranberries

• 2 sprigs fresh thyme

• 1 sprig fresh rosemary

INSTRUCTIONS

1. Preheat the oven to 450 degrees.
2. In a small bowl, stir together 3 tablespoons brown sugar, the cayenne, cinnamon, and a large pinch of both salt and pepper. Place the pork chops on a cutting board and rub them all over with the brown sugar mixture.
3. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the pork chops and sear for 2 to 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside.
4. To the skillet, slowly pour in the wine and pomegranate juice. Add the remaining 1 tablespoon brown sugar, the butter, cranberries, thyme, and rosemary. Season with salt. Bring the sauce to a boil over high heat. Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat.
5. Transfer the skillet to the oven and roast for 10-15 minutes or until the chops are lightly charred and the sauce thickened. Serve the chops with the pan sauce spooned over top. 

Shirley Corriher's fluffy biscuits with steak dinner.

I was at Hen House market the other day and when I got some bread flour, I noticed they had White Lily flour too. I had never seen that here before.  They had Martha White flour for a time in the town I lived before I moved back to Kansas City but they didn't have it for very long. It has been years since I had any Southern soft flour and immediately wanted to make some fluffy biscuits that everyone loves.  I made them for dinner tonight.

Georgia Touch of Grace biscuits. 10 biscuits light and fluffy

Cream is the KEY to flaky biscuits. This recipe makes a feather light biscuit.

Non-stick cooking spray

2 C. Southern self-rising flour (Or 1 1/2 C national self rising flour plus 1/2 C Wondra

-or 1/2 C. cake flour- plus 1/2 tsp. baking powder

1/8 tsp baking soda

1/2 tsp. salt

1/4C. sugar

4 Tbs. shortening

2/3 C. heavy cream or whipping cream

approximately 1 C. buttermilk, or until dough resembles cottage cheese

1 C. bleached all purpose flour for shaping

2 Tbs. melted butter

1. pre heat oven to 425ºF. and spray 8 or 9-inch round cake pan with non stick spray

2. Combine the self rising flour, salt and sugar in a small mixing bowl. With fingers or pastry cutter, work shortening into flour until there are no lumps larger than a large pea.

3. Stir in the cream and buttermilk and let stand 2 or 3 minutes. This dough is so wet that you can not shape it in the usual manner. It will look like cottage cheese. (YOU do NOT want it to be stiff enough to shape)

4. Pour the cup of all purpose flour onto a plate or pie tin. flour your hands OR spray a 2-inch ice cream scoop with non stick spray and gather a biscuit sized lump of dough and place it the flour. Roll to coat. shake off excess flour. The dough is so soft it will not hold it's shape so place them tightly side by side so they will rise up, not out as they bake. Continue until all dough is used up. 

5. Bake just above the center of the oven until lightly browned. Bake until lightly browned, about 15 to 20 minutes, then brush with melted butter. Cool 1 or 2 minutes in the pan, then dump them out, cut them apart, split and butter while hot. Eat!

Note: you do not want to make a biscuit with self rising flour that you can shape because the outside of the biscuit will likely be bitter from the leavening used.

Tacos

Taco meat made by cooking 1/2 onion until soft, adding a left over bratwurst and cooking it until cooked through, adding about 3/4 lb ground beef, cooking through, adding a tomato and cooking it in, adding taco seasoning and refried beans and cooking it in then serving with the other toppings pictured.  Soft flour shells were heated and in the round container but we didn't use any of them this time.  Taco sauce is Pace Restaurant Style.

Oxtail Stew

Oxtail Stew Recipe

INGREDIENTS

• 3 lbs oxtails with separated joints

• Salt and pepper

• Olive oil

• 1 medium yellow onion, chopped

• 1 celery rib, chopped

• 1 large carrot, chopped

• 2 cups stock (chicken or beef)

• 2 cups of red wine

• 3 whole cloves garlic, peel still on

• One bay leaf

• Pinch of thyme

• Parsley

• 2 carrots, cut into 1-inch segments, large pieces also cut lengthwise

• 2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise

• 2 turnips, cut into 1-inch pieces

• Olive oil

• Salt and pepper

METHOD

1 Preheat oven to 350 degrees F. Pat dry oxtails with paper towels. Sprinkle oxtails all over with salt and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat in a 6-quart Dutch oven. Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside.

2 Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent. Add the oxtails back to the pan. Add the whole garlic cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat is fork tender.

3 One hour before the meat is done, heat oven on 350°F. Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through.

4 When meat is tender, remove oxtails from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove. If you are making ahead, at this point you can just put the stew in the refrigerator (let come to room temp first), with the oxtails still in it, and let it chill over night. The next day, scrape off the fat, reheat and then remove the meat from the dish.

5 Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half. Then add back in the oxtails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld. Add some chopped parsley before serving.

Serves 4-6.

Chicken Parmigiana

I baked some bread in the steam oven, made chicken Parmigiana, cooked green beans for 5 minutes in the Instant Pot and was getting ready to make linguine with a cheese and cream sauce when I saw that blue box of macaroni and decided what the heck, I have made enough stuff from scratch, Charlie likes the stuff and I don't care one way or the other right now.  Charlie said the 5 minute IP green beans were really good and tasted a lot like grandma used to make.

I used the same seasoning on the chicken that I did on the pork chops a few days ago except added some garlic powder and rosemary and left of the pork chop sauce.

The green beans went in the Instant Pot with some water and salt and i timed it for 5 minutes from the time the pressure cooker went on then turned it off and after a few minutes, released the pressure and served them with salt and chopped cooked bacon.

Breaded Pork chops with sweet and sour vinaigrette and greens.

Pork Chops Milanese

By Ronne Day October/November 2017 Issue from fine Cooking

Servings: 4

You can’t have too much of the sweet-sour dressing to sop up the crispy bites of pork chop—it’s a perfect marriage.

Ingredients

1/2 cup fresh lemon juice

1/2 cup finely chopped mixed-fruit mostarda Note: I used chutney

Kosher salt and freshly ground black pepper

1- 1/3 cups olive oil

2 Tbs. extra-virgin olive oil Note: I only used the 1 1/3 C. olive oil, not any EVOO

4 thick bone-in rib pork chops (about 3 lb. total), trimmed and frenched Note I used boneless pork loin and butterflied it.

4-1/2 oz. (1 cup) all-purpose flour

1 tsp. crushed red pepper flakes, ground in a spice grinder

4 large eggs

2 cup plain panko

1/2 cup finely grated Parmigiano-Reggiano

6 Tbs. finely chopped fresh flat-leaf parsley

1 packed cup baby arugula Note: I used baby kale and broccoli rabe steamed, then salted, drizzled with butter and honey.

Lemon wedges, for serving

Flaky sea salt, for serving

Preparation

In a small bowl, combine the lemon, mostarda, 1/2 tsp. salt, and 1/4 tsp. pepper. Whisk in 1/3 cup of the olive oil and the extra-virgin olive oil. Set aside. Put each chop between two pieces of plastic wrap, and pound with a mallet until about 1/4 inch thick (because of the bone, it will not be of even thickness). Season both sides with salt and pepper.

Have ready three shallow bowls large enough to hold one pork chop at a time. In one bowl, combine the flour and red pepper; in another, beat the eggs with 2 Tbs. water; and in the third, combine the panko, Parmigiano, parsley, 1 tsp. salt, and 1/2 tsp. pepper.

Position a rack in the center of the oven and heat to 200°F. Put an oven-safe wire rack on a rimmed baking sheet and set it in the oven. Dredge each pork chop in the flour, then egg, and finally panko, lightly pressing the panko to adhere. Transfer to a plate.

Heat 1/4 cup of the olive oil over medium-high heat in a large nonstick skillet. Fry one chop at a time, continually basting by spooning the hot oil over the thicker side of the chop until golden brown and just cooked through, about 2-1/2 minutes per side, then transfer to the wire rack in the oven to keep warm. Repeat with the remaining chops, wiping out the pan and adding 1/4 cup oil for each.

Serve the chops with the arugula and a drizzle of the dressing. Pass the lemon wedges, flaky salt, and any extra dressing at the table.

Note, I spooned chutney over the pork chops then spooned the sauce over that.

Dinner today will be braised brisket with a coffee rub, carrots, potatoes and mushrooms and a light gravy made with the au jus.

Brisket rub made with commercial Coffee rub ( Chili pepper, other spices, ground coffee, brown sugar and salt)  Tatonka Dust (salt , spices, charcoal seasoning, MSG, onion, garlic, Worcestershire powder, corn syrup, sugar, Soy sauce solids, etc) orange juice, orange zest, and olive oil.

Baked in covered Dutch oven with beef marinade, water and beef Better than Bouillon and an onion @ 285 for 2 hours.  Carrots, mushrooms and potatoes added and cooked for an additional hour and a half. @ 250.   Broth drained off and thickened with butter and flour.

Originally made 2012

Dwaeji-Galbi on the new stove

Cooked with a cast iron griddle over the power burner. Started some to see how it tastes and will finish the rest later and will have it with kimchi and rice.

Dwaeji-Galbi BBQ Pork Ribs

1 1/2 lbs. pork boneless ribs.  We used about 3 lbs of pork shoulder and froze some for later
1/2 Cup Korean hot pepper paste (Gochujang)
1/4 C. sugar
1/4 tsp minced garlic ( two cloves)
1/4 tsp. black pepper
1 tsp. Asian sesame oil.

we used  more sesame oil and a little soy sauce and water to make the paste a little more loose as it was a thick paste.

Traditionally cooked over charcoal but we used the cast iron griddle because some of the cuts were too small for a grate.


And here it is on the dinner table.

2 pizzas in the new oven

Made with my regular sourdough bread dough, Italian sausage,  onions, mushrooms, and pepperoni.

Used my new oven today for two things

I baked my standby sourdough French bread and some Kentuckyaki chicken wings.  The Teriyaki sauce came from a company in Kentucky that makes Worcestershire sauce aged in whiskey barrels. They also make soy sauce and the teri yaki sauce that I used to marinate the chicken wings. I added some honey and brown sugar to the sauce for marinating and just brown sugar for basting. I thickened the sauce while it was cooking but it didn't need any more sauce when it came out of the oven.

Steak, corn, mashed potatoes and a salad

Corn and steak on the grill, Yukon gold potatoes, mashed with onion cooked with the butter,  then added salt, pepper, cream and sour cream to taste.

Cassie made dinner tonight

Note, this dinner was prepared in Oct, 2012 but because Photo bucket deleted the original picture, I posted the picture again and it posted in this month's timeline.

Cassie made dinner tonight. It was brown rice with mushrooms, garlic bread with olive oil dip, artichokes with melted butter and marinated steak. Charlie grilled them. It was a great dinner. I had a glass of Beaujolais Nouveau and Cassie had a Riesling.