Monday, February 10, 2014
by Unknown
This is what happens when you have two food wishes in your head at the same time. I’ve wanted to do a schnitzel video für immer, but thanks to another recent food wish, I was also craving biscuits with cream gravy. So, I sort of did both, and it worked out well. Very well.
The crispy pork cutlet part of the presentation is very simple and straightforward, but it did afford the opportunity to share my new breading system. With all the time you’ll save, you can hit the gym to burn off this less than light, but extremely satisfying meal.
I’ve never been a big fan of the 3-pan breading system. Once you dredge meat in the prescribed dish of seasoned flour, you have to toss the rest. The whole idea is to simply coat the meat with flour, so why not just sprinkle on already seasoned meat? We use much less flour that way, and with zero waste.
From there, we’re not dipping these in a bowl of beaten eggs. Why do that, when we can just dump one egg on to the same plate and toss to coat. Faster, easier, and one egg is plenty for four cutlets.
As far as the cream gravy goes, the jalapenos and green onion probably seem logical, but some may raise an eyebrow over the diced dill pickle. I’m not sure exactly why I added them, but I just had one of those feelings. Pickles and pork, dill and cream sauce, it felt right, and it tasted even righter.
By the way, you can substitute veal, beef, turkey or chicken for the pork without missing a beat. Anyway, I hope you give this easy pork cutlet, delicious cream gravy, and/or new breading system a try soon. Enjoy!
Ingredients for 8 Cutlets (makes four entrée size portions of 2 cutlets each):
2 fully trimmed pork tenderloins, cut into 8 pieces, pounded flat
salt and pepper to taste
flour as needed
2 eggs
about 3 cups panko breadcrumbs
For the gravy:
2 tbsp melted butter
1/3 cup diced dill pickles
1 or 2 jalapeños, small dice
1 bunch green onions, chopped
salt and cayenne to taste
1 1/2 tablespoon flour
1 1/2 cup cold milk, plus more to adjust thickness if needed
View the complete recipe
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wiedersehen,
with
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Friday, February 7, 2014
by Unknown
Any kind of vegetables( like Pumpkin, Brinjal, Ripe mango or even Ulunthu Bonda) can be used for preparing MoreKuzhambu
Ingredients
Ladies finger/ Okra/ Vendakai- 200gms
Curd/Yogurt( beaten)-3cups
Besan flour/Kadalamav-1tsp( dissolve in 2tbsp water)
Turmeric powder-1/4tsp
Salt to taste
Hing/ Asafetida-pinch
Whole red chilly( broken)-3
Mustard seeds-1tsp
Curry leaves-few
Coconut oil-1tsp
Grind the following ingredients to fine paste
Coconut shredded-1/4cup
Ginger minced-2tbsp
Green chilly broken-4
Method
Par-boil the okra in little water and set aside along with water. Next in a deep pan add the beaten curd, dissolved besan flour, turmeric, ground paste and salt. Mix well the curd mixture and add the okar along with water. Bring the curd mixture to boil and allow to boil for 5 mins. In a tadka pan heat coconut oil, add the whole red chilly, mustard seeds, curry leaves and asafetida. When the mustard crackels add this tadka to the Morekuzhambu. Serve hot with steamed rice.
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Wednesday, February 5, 2014
by Unknown
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This is an ultimate weekend dinner when youre busy,
just place a frozen roast with its trimmings (at the times noted)
into the oven, and
your complete dinner is ready
if you also make your rice ahead of time
so it is ready when your roast and veggies are... |
To make a tender Venison Roast, place it “frozen” into a low temperature oven ~
and smell the happiness do its work...
Servings: (6 to 8)
Prep: 10 Mins. |
Braise in Oven: 3 to 4 Hrs.,
--depending roast size
and desired doneness
Posted by Sandra
INSTRUCTIONS
***Cook for the first 2 hours:4 lb. frozen venison roast, trim outer side of excess fat (or moose, or beef roast)
1 (15 oz. can) beef broth
1 cup water
2 (.087 oz.) pkgs. dry pork gravy mix (I prefer McCormick’s Brand)
2 garlic cloves, chopped
2 tablespoons red wine vinegar
1 tablespoon worcestershire sauce
2 bay leaves
1 teaspoon kosher salt
½ teaspoon ground pepper
***Add and cook for an additional 2 hours:1 medium onion, chopped
2 russet potatoes, peeled and cut into 1.5” cubes
2 handfuls of baby carrots
2 ribs of celery, cut into 1.5” chunks
8 whole crimini mushrooms
***Serving (Options)--Horseradish Sauce (for recipe, click here:
Sandras Kicker Horseradish Sauce ~ THIS IS A MUST!!!
--Prepared steamed rice
METHOD
Preheat oven to 275 degrees.
Place frozen venison roast trimmed of excess fat into dutch oven, along with remaining ingredients. Cover to dutch oven, and cook for 2 hours.
Remove dutch oven, and add the veggies, and place back in oven, covered, and cook for 2 more hours, or until your desired doneness is reached when inserting a meat thermometer into the center of roast, refer to the chart below* (Note: The Venison Roast will increase 5 to 10 degrees more while it stands.) When desired doneness is reached, let Venison Roast stand for 5 minutes out of the oven prior to serving for the inner juices to redistribute before carving.
Meanwhile, about an hour prior to the Venison Roast and veggies being done, begin preparing the Kicker Horseradish Sauce and refrigerate it 1 hr. prior to serving, including starting the steamed rice.
*Doneness Chart: Internal Temperature of Venison Roast (or Moose, or Beef) will read:
--Medium-rare is 135-140
--Medium is 140-145
--Medium-well is 150-155
--Well-done is 155-160
~~~~~~~~~~~~
Tip: If you prefer a thicker sauce, remove and roast to a platter to rest. Place the dutch oven on the stovetop over medium-high heat, and mix a slurry consisting of equal parts (about 2 tablespoons) of water and cornstarch and add slurry to the sauce while whisking, and continue cooking just until a boiling point is achieved.
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Friday, January 24, 2014
by Unknown
This is a 5 star quality restaurant dum aloo recipe which does not require onion or garlic. With minimal ingredients this recipe can be prepared in jiffy mins.
Ingredients
Golden baby potatoes/ small potatoes-500gms( I bought them at farmers market)
Thick curd/ yogurt-2tbsp
Cashew nuts-15( grind to a smooth paste by adding few tbsp water)
Red chili powder-1 tsp
Turmeric powder-1/2tsp
Coriander powder-1 tbsp
Coriander leaves to garnish
Salt to taste
Oil required
For Masala powder( grind the below ingredients to very fine powder)
Green cardamom-1
Cinnamon-2"
Cloves-4
Shai jeera-1 tsp
Cumin seeds-1 tsp
Method
Boil the baby potatoes until tender, peel the potatoes skin and set aside the potatoes. Heat generous tbsps of oil in a sauce pan, when oil is medium hot add the ground masala powder to the oil and sauté for few seconds. Now add the boiled potatoes to the sauce pan and toss well in the masala powder. Reduce the heat and add red chili powder, turmeric powder, coriander powder and salt to the potatoes. Sauté the potatoes for few more mins, now add the curd and ground cashew paste to the potatoes. Add about 1/4 cup water to the potatoes and check the seasoning. Boil the potatoes on high heat until the gravy thickens and oil separates on the sides of the pan. Garnish Dum Aloo with coriander leaves and serve hot with rice or roti.
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