Chef John’s Crispy Fried Pork Chops

 INGREDIENTS:

• 10.5 oz Pork Chops
• 3 oz [For pickles] Radish
• 2 cup [For pickles] White vinegar
• 0.5 cup [For pickles] Sugar
• 0.25 tsp [For pickles] Salt (to taste)
• 5 slice [For pickles] Fresh lemon
• 5 piece [For pickles] Dried apricots
• 2 tbsp [Marinade] Cooking wine
• 1 tbsp [Marinade] Soy sauce
• 1 tbsp [Marinade] Oyster sauce
• 1 tbsp [Marinade] Five Spice Powder
• 0.5 tsp [Marinade] White pepper (to taste)
• 0.5 tsp [Marinade] Black pepper (to taste)
• 1 tsp [Marinade] Sugar
• 1 cup [Coating] Water
• 1 large [Coating] Egg
• 0.25 cup [Coating] Cornstarch
• 0.5 cup Panko bread crumbs
• 1 tbsp [Sauce] Butter
• 1 tbsp [Sauce] Garlic, minced
• 1 tbsp [Sauce] Onion, minced
• 1 oz [Sauce] White mushroom, diced
• 0.25 cup [Sauce] Ketchup
• 2 tbsp [Sauce] Red wine
• 0.25 cup [Sauce] Fresh milk
• 1 tbsp [Sauce] Worcestershire Sauce
• 1 tsp [Sauce] Sugar
• 0.25 tsp [Sauce] Black pepper (to taste)
• 1 tbsp [Sauce] HoneyPlay Video
• DIRECTIONS:

Step 1

To flatten each pork chop: working from center, gently pound pork with flat side of meat mallet or cleaver until about 1/4 inch thick. This will help the marinade to penetrate and cook evenly when frying.

Step 2

In a large bowl, mix and pork with all the marinade ingredients. Set aside for 2 hours.

Step 3

Coat the marinated pork with egg and cornstarch mixture.

Step 3-1

Coat each pork chop thoroughly with panko bread crumbs.

Step 4

In a frying pan with heated oil, deep-fry the pork chops at 300-350℉/150-180℃ at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain).

Step 5

In a large skillet, add butter and minced garlic, cook for 15-20 seconds until fragrant. Then, add the rest of the sauce ingredients and cook for 2~3 minutes until thicken. This will be the dipping sauce for the fried pork chops.

Step 6

Optional: make the pickled radish as a side dish. In a large bowl, mix the radish, white vinegar, sugar, salt, lemon juice, dried apricots, and set aside for 2 hours. Serve hot.

Garlic Chicken

 Garlic Chicken with Herb Roasted Baby Potatoes 

INGREDIENTS:

• 【 For the Chicken Thighs 】
• 1.8 lb Chicken Thighs
• 3 cloves Garlic
• 4 sprigs Marjoram
• 1 Medium Lemon
• 1 tsp Salt
• ½ pinch Ground Black Pepper
• 【 For the Potatoes 】
• 8 medium Baby Potatoes
• 3 sprigs Rosemary
• 1 pinch Salt
• 1 pinch Ground Black Pepper
• 2 tbsp Olive Oil
• 【 For the Radish 】
• 7 small Radish
• 2 tbsp Dill
• ½ tsp Sugar
• 1 tbsp Fruit Vinegar
• to taste Salt
• to taste Ground Black Pepper
• ¼ cup Feta Cheese

DIRECTIONS:

Step 1  Cut shallow slits on skin-side of the chicken thighs and place them in a bowl. 

Step 2 Dice garlic cloves and marjoram, and add over chicken.  Squeeze juice of lemon over the chicken, then season with salt and pepper to taste.

Step 3 Mix well with your hands to coat chicken thoroughly, then marinate for 30 minutes.

Step 4 Cut skin-on baby potatoes into small pieces and place in a bowl. 

Step 5 Add rosemary leaves, salt, and black pepper to taste. Drizzle in some olive oil.

Step 6 Combine ingredients with hands to coat potatoes thoroughly,

Step 7 Place potatoes evenly on a baking sheet.

Step 8 On a separate baking chicken, place chicken, skin-side up, and bake at 425 °F/220 °C for 45 minutes. 

Step 9 Before the chicken is done baking, place the separate pan of baby potatoes in the oven to bake for the remaining 25 minutes.

Step 10 Cut radishes into thin slices and place in a bowl. 

Step 11 Add diced dill, sugar, fruit vinegar, salt and black pepper to taste. Blend ingredients well with hands.

Step 12 To plate, place baby potatoes on a dish.  Lay chicken atop potatoes, then garnishes with radishes over top, followed by a little feta cheese. 

Kimchi stew

 Charlie made dinner tonight.  I told him I was going to the Korean grocery because we needed rice and fresh kimchi.  He told me not to throw out the old kimchi because he wanted to make stew with it.  His best friend from high school had made some when he visited last and gave him the recipe. He gave me a shopping list that included Dasida ( seasoning blend) tofu and lite Spam. I also picked up some frozen, ready to cook spicy pork bulgogi.

Beef in Oyster sauce based marinade

 Beef in Oyster Sauce

Prep Time 30 minutes  Cook Time 12 minutes  Total Time 42 minutes  Servings 3

Author Vanjo Merano

 

Ingredients

• 1 lb beef tenderloin or sirloin thinly sliced
• 2 cups fresh spinach cleaned
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon ginger minced
• 1 tablespoon garlic minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons chili minced
• 3 tablespoons cooking oil

Instructions

• Combine beef, oyster sauce, soy sauce, salt, and ground black pepper. Mix and marinate for at least 30 minutes.
• Heat a wok and pour-in cooking oil.
• Sauté garlic, ginger, and chili.
• Stir-fry spinach then place in a serving plate and set aside.
• Using the same wok with remaining oil, stir-fry the marinated beef for 5 to 6 minutes or until the color turns brown.
• Arrange the beef on top of the spinach.
  
  
  
  
  

Chicken wings with Cherry Barbecue Glaze

 

Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze

I baked and then broiled these instead of using the BBQ. It's COLD outside.  I tossed the wings in oil then salted and baked at 450 for 45 minutes, then brushed with glaze and broiled for a little over a minute then tossed the wings in the thicken glaze before serving.  Charlie said they were really good.  When BBQ season comes again, I think I will try this glaze on some baby back pork ribs.

Cherry preserves with habanero chile create a fabulously sticky, sweet and spicy glaze for grilled chicken wings. Glaze them just before serving so the sugars don’t burn. Slideshow: Delicious Chicken Wing Recipes By Grace ParisiSeptember 2012

Recipe Summary Total:40 minsYield:4

Ingredients

• 2 tablespoons unsalted butter
• 1/2 medium sweet onion, such as Vidalia, finely chopped
• 1 large habanero chile, seeded and minced
• 3/4 cup cherry preserves, preferably sour cherry
• 1/3 cup fresh lime juice
• Salt
• Freshly ground black pepper
• 3 1/2 pounds chicken wings, tips discarded and wings split

Directions

• Step 1 In a medium saucepan, melt the butter. Add the chopped sweet onion and cook over moderate heat, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes. Add three-fourths of the minced habanero chile and cook for 1 minute, just until softened. Scrape the onion and habanero into a blender, add the cherry preserves and lime juice and puree until smooth. Return the cherry glaze to the saucepan and bring it to a boil over moderately high heat. Stir in the remaining minced habanero chile and season the glaze with salt and black pepper. Transfer the glaze to a small bowl.
  Step 2 Light a grill or preheat a broiler and position a rack 8 inches from the heat source. Season the chicken wings all over with salt and black pepper and grill over moderately high heat, turning occasionally, until lightly charred and crispy, about 20 minutes. Alternatively, broil the wings for about 20 minutes, turning occasionally, until they are crispy.
  Step 3 Transfer the chicken wings to a large bowl and toss with one-third of the cherry glaze. Return the wings to the grill or broiler and cook, turning once, just until sticky and caramelized, about 2 minutes. Return the chicken wings to the bowl and toss with another one-third of the cherry glaze. Transfer the glazed chicken wings to a serving platter and serve with the remaining glaze on the side.
  
  Make Ahead

The cherry glaze can be refrigerated for up to 3 days. Bring to room temperature before using.

Korean style chicken wings

 Chicken Wings with Angry Sauce

Rating: 5 stars

This Korean-inspired recipe is fiery and a little bit sweet. Co-owner Lisa Shin of Wing Wings in San Francisco also uses the versatile sauce as a marinade for pork and as a dip for cucumber spears. Slideshow: More Chicken Wings 

Total:  50 mins  Yield:  8 to 10

Ingredients

• 6 pounds chicken wings (about 24), tips discarded and wings split
• 1/4 cup canola oil
• Kosher salt
• Freshly ground pepper
• 1/3 cup gochujang (Korean chile paste)
• 2 tablespoons gochugaru (Korean chile powder)
• 2 tablespoons sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon water
• 2 teaspoons unseasoned rice vinegar
• 2 teaspoons soy sauce
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon minced garlic
• Sesame seeds and thinly sliced scallions, for garnish

Directions

• Step 1 Preheat the oven to 450°. Line 2 large rimmed baking sheets with foil and coat with nonstick cooking spray. In a large bowl, toss the wings with the canola oil and season with salt and pepper. Transfer the wings, skin side up, to the prepared baking sheets and roast them for about 45 minutes, until they are cooked through and crisp.
  
  Step 2 Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnish with a pinch of freshly ground pepper.
  
  Step 3 Add the crispy wings to the chile sauce, toss to coat and garnish with the sesame seeds and scallions. Serve hot.
  
  

Make Ahead

The sauce can be refrigerated overnight. Bring to room temperature before tossing with the wings.

Crab boil dinner again.

This will probably be the last time we have it when it is not on sale.  Everything was boiled in a big pot with Old Bay.  The eggs and potatoes went in first then after about five minutes, the sausage and then the shrimp and crab for another 7 or 8 minutes.