Pork Chops with Green Pepper Sauce

This sauteed pork chop dish accentuates the flavor of the meat without over powering it. It really allows the pork to take the spotlight. Who knew a lean cut of meat could be so juicy and delicious?

1/2 center-cut pork rack (cut into 4 chops and trimmed)
1 quart veal stock (or beef stock, get the stock with lowest sodium)
1/4 cup brandy
2 shallots (finely chopped)
2 TBSP. green peppercorn packed in brine (usually sold in a can)
1 cup heavy cream (more or less may be used, to taste)
1 TBSP. tomato paste
Oil
Butter
Salt and pepper
Watercress

1. Preheat oven to 400
2. Season chops with salt and pepper, saute in hot oil on one side (do not move or flip until a nice dark brown crust forms)
3. Flip, and discard excess oil
4. Remove pan from flame and add brandy (be VERY careful that the pan is no where near open flame)
5. Tilt pan towards flame to ignite brandy (away from your face, it will flame up quite high)
6. When flames subside, transfer Chops to an oven safe tray ,brown side up.
7. Cook 5-8 minutes (until internal temperature reaches 140)
8. Melt 1/2 oz butter in same pan over low heat, cook shallots, tomato paste and peppercorn 2 minutes (no browning)
9. Add stock and cream, simmer to reduce, when thickened and flavorful, season with S+P
10. Whisk in any cooking juices from chops. Allow chop to rest several minutes before serving.
11. Serve chops brown side up with desired amount of sauce (Do not cover chop completely, show off the nice brown color!)

I like to serve these pork chops with a simple watercress salad. Just lightly dress watercress with a lemon vinaigrette. A potato side of your choice would complete this spectacular meal.

Tip of the Day- Eat Leftovers.

Looking for a quick, inexpensive meal? First things first, check your fridge. A simple way to make leftovers taste better and still reheat quickly and thoroughly, is to use a combination of microwave and toaster oven. Microwave to get to the center and toaster oven to keep from being a soggy mess (This also greatly improves the taste of most microwaveable frozen foods.) Remember that adding an additional ingredient or two to leftovers can really improve on, and alter a dish. Just because you are eating something twice in a week doesn't mean it should taste that way. This pizza however, was just fine with a glass of wine . Eliminate waste (of money, and of food). Label all items so you know they're fresh!

Gazpacho

Soups are such an enjoyable dish to eat, but are too often overlooked during the summer. Just because it's hot, there is no reason we can't still enjoy soup! Gazpacho is a refreshing, cold soup and a perfect addition to any summer meal. This recipe really brings out the fresh flavors of the ingredients, and melds them together to create something spectacular.

1 1/2 lbs ripe tomatoes (chopped)
1 small onion (chopped)
1/2 medium cucumber (peeled, seeded, and chopped)
1 clove garlic (peeled and chopped)
4 TBSP. tarragon vinegar
2 TBSP. olive oil
1 1/2 cups tomato juice
salt and pepper
croutons (optional, for garnish)

Put some diced cucumber, onion, green pepper and croutons to the side, for garnish.

1. Combine tomatoes, onion, cucumber, green pepper, and garlic in the food processor.
2. Add oil and vinegar and process briefly.
3. Transfer to a bowl, stir in tomato juice and season with S+P to taste.
4. Refrigerate until ready to serve.
5. Top with garnish and serve chilled.

For those who like it spicy, chopped jalapeno makes a wonderful addition.

Flank/Skirt Steak Marinade

With a beautiful weekend coming up, get your prep work out of the way, and start enjoying it! This is an amazing marinade that works well with flank steak or skirt steak. Let it soak up the flavor for as little as 2 hours- overnight. Than dry it off, and slap it on the grill. Add some Sriracha sauce to marinade if you like it spicy.

1/2 cup white wine
1/2 cup soy sauce
1/2 vegetable oil
1/3 cup pineapple juice
2 TBSP. sugar
2 tsp. chopped garlic
1 tsp. grated ginger

Simply combine all ingredients and let it soak! Dry off steak, and grill over high heat to desired doneness. Enjoy!

Pignoli Cookies

Amazingly simple, these cookies will brighten up anyones day!

1 cup almond paste
1 cup sugar
2 egg whites slightly beaten
8 oz. Pignoli nuts ( Pine nuts)
parchment paper

Preheat oven to 350

1. Mix almond paste and sugar in bowl, by hand, until completely combined. (If almond paste is being difficult, heat slightly in microwave)
2. Mix egg whites into mixture and combine with fork.
3. Line cookie sheets with parchment paper.
4. Using a teaspoon, drop cookies onto cookie sheets.
5. Sprinkle nuts on top by hand , to taste.
6. Bake 20-25 minutes until golden brown.
7. Allow to cool on cookie sheets, or they will not stay together well.

Common Substitutions

A few days ago I posted to let you guys know, if there is ever an ingredient you do not have or do not want to use, simply ask and I will give you alternative options. Here is a handy list of some common substitutions in cooking/baking.

Substitutions

Arrowroot 2tsp. = 1 and 3/4 TBSP. flour
Baking Powder 1tsp.= 1/2 tsp. cream of tartar and 1/4 tsp. baking soda
Butter 1 cup= 7/8 cup oil
Chocolate, Unsweetened 1 square= 3 TBSP cocoa and 1 and 1/2 tsp. oil or shortening
Cornstarch 1 TBSP. = 2 TBSP. flour
AP Flour 1 cup= 1 cup and 2 TBSP. cake flour
Cake Flour 1 cup= 7/8 cup all purpose flour
Sugar 1 cup= 1 cup honey and 1/4 tsp. baking soda

Substituting can help you in a pinch, or in avoiding certain ingredients for any reason. It can also be very useful if you are trying to cut corners to save a few bucks.

Penne Vodka

As requested, here is my version of the ever popular Penne Vodka.



1/2 pound penne (Cooked al dente in about 3 quarts of water, seasoned with salt until tastes of sea water, drained and cooled)
2 thin sliced prosciutto (about 2 oz., finely chopped)
1/4 cup frozen peas
1/2 small red onion (diced as small as possible)
1 cup cream
1/4-1/2 cup chopped tomato (fresh, canned, anything will do)
Splash of vodka
1 1/2 TBSP. butter
1-2 cloves garlic (chopped)
1 tsp. flour
1/4 tsp oregano
2 TBSP. grated parmesan ( And more to sprinkle on top when finished)
S+P
chopped parsley (garnish)
milk (optional)

1. Heat saute pan on medium flame.
2. Add diced onion (lightly season S+P) and lower flame, allow to sweat for 5 minutes (or until translucent)
3. Add garlic and prosciutto, cook an additional 2 minutes (until strong garlic odor dissipates)
4. Add flour and cook an additional 2 minutes
5. Remove pan from flame, and away from flame splash with vodka, tip pan towards flame, and allow flame to ignite. (CAREFULLY, away from your face)
6. Pour in cream while mixing with wooden spoon.
7. Add tomato product and oregano and simmer about 5 minutes.
8. Add frozen peas and parmesan, simmer an additional 2 minutes, taste for seasoning, add S+P if necessary
9. Add pasta and simmer in sauce for 2 minutes. If sauce is too thick, add a splash of milk.
10. Plate and garnish with more parmesan and parsley.

Enjoy!