Pork chops, eggplant with tomatoes and poblanos, watermelon and ground cherries.

Italian Breaded Pork Chops

By ELISAW

Prep:  25 mins Cook  :35 mins Total:  1 hrServings:4

Ingredients

• 3 eggs, lightly beaten
• 3 tablespoons milk
• 1 ½ cups Italian seasoned bread crumbs
• ½ cup grated Parmesan cheese
• 2 tablespoons dried parsley (instead of parley, I used a BBQ rub for poultry)
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and chopped
• 4 pork chops

Instructions 

Step 1 Preheat oven to 325 degrees F (160 degrees C).

Step 2 In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

Step 3 Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

Step 4 Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.

Step 5 Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Eggplant with tomato dressing

• Two 1 1/2-pound eggplants 
• 1 pound plum tomatoes Salt 
• 3 long, green Korean peppers or 1 large poblano chile 
• 1 garlic clove, minced 
• 1 tablespoon white wine vinegar 
• 1/2 teaspoon sugar 
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling 
• Freshly ground pepper
• 2 tablespoons thinly sliced basil

How to Make It

Step 1    

Preheat the oven to 450°. Set the eggplants on a large rimmed baking sheet and pierce all over. Roast the eggplants for 45 minutes, until very soft.

Step 2    

Meanwhile, peel the tomatoes with a vegetable peeler. Working over a coarse sieve set over a bowl, cut the flesh from the tomatoes and transfer to a shallow bowl. Allow the seeds, core and juices to fall into the sieve. Crush the tomato cores and press the juice through the sieve. Add the juice to the bowl with the tomato flesh; discard the seeds and cores. Season the tomato with 1/2 teaspoon of salt and let stand until more juices are released, about 25 minutes.

Step 3    

Roast the peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer the peppers to a bowl and let cool. Peel, core, seed and coarsely chop the peppers.

Step 4    

Cut the tomato sections into small dice. Return them to the bowl and stir in the chopped peppers, garlic, vinegar, sugar and the 1/4 cup plus 1 tablespoon of olive oil. Season with pepper.

Step 5    

Peel the eggplants, leaving the stem attached. Cut down the center of each eggplant and discard any large seed sacs; lightly drizzle with olive oil. Season well with salt. Spoon the tomato dressing over the eggplants. Sprinkle with the basil and serve.

The package of berries said they were Cape Gooseberries but I know them as ground cherries.

Korean slow cooker chuck roast.

 Yesterday I told Charlie that I was going to make a pot roast. He asked if I could make one Korean style. I said yes if we already had all the ingredients.  He found this one and the only substution was to use about 1/3 of a can of pear nectar instead of the apple. I made potatoes and carrots for me and Charlie had rice and kimchi.  He thinks the recipe is a keeper. 

Korean Pot Roast [DF]

This Korean Pot Roast has all the great flavors of KBBQ with a cut of meat easy to find anywhere!

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Servings 6

Ingredients

• 2 T. olive oil
• 2.5-3 lb. chuck roast
• 1/2 C. sugar
• 1/2 C. low sodium soy sauce
• 1/8 C. sesame oil
• 4 cloves garlic minced
• 1 onion
• 1 Fuji apple
• 4 green onions
• 1 T. gochujang optional

Instructions

1. Mix together sugar, soy sauce and sesame oil in a bowl.
2. Slice onion into thin strips, mince garlic and cube apple.
3. (Optional, but recommended) In skillet, brown all sides of the roast in 2 T. olive oil, on high heat.
4. Add meat, onions, garlic, green onions and apple to the slow cooker.
5. Pour in sauce mixture and set for 8 hours on low.
6. Shred and serve meat & #enJOY!

This week, two grilled dinners, Korean baby back ribs and a Steak dinner

It makes a mess on the grill but it is very good. 

Daeji Kalbi  Spicy Pork Loin Back Ribs  (Baby back ribs)

1/2 Asian pear, peeled, cored. ( used an Asian plum)

1 Gala or Fuji apple, peeled and cored

1/2 white onion, roughly chopped

1 C. gochujang

1 T. black pepper

2 T. mirin

1/4 C. soy sauce

1/4 C. Korean rice or corn syrup

4 cloves garlic, minced

1/4 C. finely gochugaru (dried red chili powder)

2 T. sugar

2 full racks baby back ribs (5 to 7 lbs total) silver skin removed

Sesame seeds, for garnish

1 combine all ingr. except ribs and sesame seeds in blender and process until smooth.

2. cut ribs into individual bones and marinate 4 hours or overnight. (recipe suggests letting marinade set in refrigerator overnight before using to let the flavors blend

3. Grill over charcoal or gas on medium.  Shake excess off ribs and grill about 15 minutes, turning often until well browned, about 15 -20 minutes.

 or Pat ribs dry and roast @ 350º on top rack for 45 min. or until tender and cooked through.

4. After cooking lent meat rest 5 min. garnish with sesame seeds.

Strip steak done on the grill. green beans with onion and bacon done in the pressure cooker and corn cut off the cob, cooked with butter, then cream and hone added and simmered. taken out of pot with slotted spoon and served.

Spicy Korean Fish Stew

Charlie often mentions the fish stew he gets when he visits his mom.  He gave me the recipe and asked if I would makes it sometime. I forgot he asked until he reminded me and so I made it today.  At the Asian market, they have a fish section where the fish are not scaled and gutted until you ask for it.  These were two striped bass.  I used anchovy paste instead of dried anchovies and basil instead of chrysanthemum leaves. 

Recipe is here:  https://www.maangchi.com/recipe/maeuntang

Tried a new beef bulgogi recipe

Bulgogi from Koreatown

Marinade

1 C. soy sauce

1 lar. onion, grated

1/4 C. sugar

2 Tbs. Mirin

8 cloves garlic, minced

1 Tbs.  sesame oil

2 Tbs. black pepper

2 pounds.  rib eye or sirloin, very thin sliced

4 scallions sliced into 1-inch batons

1 Tbs. sesame seeds

vegetable oil, as needed

For serving

4 C. hot cooked rice

1 head red leaf lettuce leaves, washed, separated and dried

5 to 19 perilla leaves (optional) or shiso or sesame leaves

1 C. Napa Cabbage Kimchi or other kimchi of your choice

1 C. Ssamjang

1. Combine marinade ingredients  and if possible, let ingredients meld over night in refrigerator. Add beef, scallions, and sesame seeds in zip lock bag removing air from bag and marinate 4 to to 24 hours

2.  (A) Remove and pat dry.   Heat cast iron or grill pan over high heat until smoking hot. Wipe pan with oil.  Working in batches, cook meat until cooked through, about 5 minutes, turning frequently until meat begins to caramelize. OR

(B) Grill: line grill grates with foil, Heat on high. grill, uncovered until cooked through, about 5 minutes until meat begins to caramelize.

Serve with lettuce or perilla, Kimchi, Ssamjang.  Layer rice in lettuce or perilla leaves, kimchi, bulgogi and top with a dab of ssamjang.

Ssanjang

5 T. doejang  (fermented bean paste)

3 1/2 T. gochjang

2 cl. garlic, minced

1 T. sliced scallions

1 T. minced onions

1 T. sesame seeds

1 1/2 T. Korean rice or corn syrup

2 T. walnuts, coarsely chopped