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Tuesday, June 26, 2018

Stone Fruit Grill Sauce ala ~DKBB~

Stone Fruit Grill Sauce ala ~DKBB~

Olive oil
1 small onion, finely chopped
1 garlic clove, minced
3 medium nectarines or peaches, peeled and diced
½ cup chicken broth
1 Tbsp. honey
  • Add olive oil (1 to 2 Tbsp.) to sauté pan and stir over medium heat 2 to 3 minutes; add garlic; cook and stir 1 minute.
  • Add diced stone fruit and cook until lightly browned; stir in broth and honey; bring to a boil.
  • Reduce heat and simmer, uncovered, until fruit is softened and sauce is slightly thickened (about 5 minutes).
  • Use some of the sauce as a grilling sauce and reserve some for a serving sauce.
Works well with pork and chicken.

Wednesday, June 13, 2018

Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise ala ~DKBB~

Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise ala ~DKBB~
(original recipe in May 2018 Food and Wine)

3 large eggs
1½ cups dried potato flakes
4 to 6 boneless pork chops (thin-sliced), lightly pounded to ¼ inch thick
¼ cup unsalted butter
¼ cup olive oil
Spices as desired (caraway seed, cayenne pepper, cinnamon, chili powder, coriander, cumin, curry powder, dill, garlic, ginger, rosemary, or thyme complement and enhance the flavor of pork)
Flaky sea salt
¼ cup mayonnaise
2 Tbsp. seeded minced hot cherry pepper
1 Tbsp. minced fresh chives
Kosher salt and cracked pepper
  • Combine mayonnaise, cherry pepper, and chives in a small bowl; season to taste with salt and pepper; set aside.
  • Beat eggs with a pinch of salt in a pie pan; spread potato flakes and any spices you wish to use in second pie pan; season pounded pork chops with salt and pepper; dip pork chops in egg, letting excess drip off, then dredge pork chops in seasoned potato flakes, pressing to help flakes adhere.
  • Heat butter and oil in large skillet over medium-high heat until butter melts; working in batches as needed, add pork to skillet and cook until browned and crispy, 2 to 3 minutes per side; transfer cooked pork to a paper-towel lined plate.
  • Sprinkle pork with flaky sea salt (if desired) and serve with hot pepper.

Friday, June 1, 2018

Early Summer Succotash ala ~DKBB~

Early Summer Succotash ala ~DKBB~
(original recipe from Cooking Light June 2018) 

photo from Cooking Light

3 Tbsp. olive oil
1 cup thinly sliced shallots
1 to 2 cloves garlic, thinly sliced
2½ cups fresh green beans, chopped
½ cup fresh (or frozen) corn kernels
½ cup water
Kosher salt and fresh cracked pepper to taste
½ cup torn fresh basil (optional)
  • Heat oil in large skillet over medium high heat; add shallots and garlic; cook until softened (about 4 minutes).
  • Add green beans, corn, and water; cover and cook 5 minutes; continue cooking (covered or uncovered, your choice) until beans are crisp-tender.
  • Stir in salt and pepper (and basil, if desired); serve.