Welcome Guest [Log In] [Register]
Add Reply
Cooking Class
Topic Started: Mar 22 2014, 05:42 PM (15,922 Views)
Moon Pie
Member Avatar

Plus 1
Nov 2 2014, 10:49 AM
My sister in law recently taught me to make these amazing pork chops!

1 inch thick pork chops; preferably bone included but not necessary
Seasoning to taste; whatever you enjoy on chops
Enough (high temp) veg oil to cover the bottom of an oven safe skillet

Preheat oven to 400 degrees

Let chops sit at room temp about 20-30 mins
Pour oil in skillet and get it VERY hot, to where it "just" begins to start to smoke, have chops already to go at this point
Dry the chops with paper towel, then rub seasoning on both sides of them BEFORE you get the skillet hot

Place chops in hot skillet and leave undisturbed for three mins! Let them fry, don't touch.
Flip them over then instantly place skillet into the 400 degree oven.
Bake 6-7 mins or until internal temp is 140 degrees. Don't over cook at this stage!

When chops reach 140 degrees, place them in platter and put an allium in foil "tent" loosely over the meat for about 10 mins to allow them to continue to cook before serving.

My sister used a very old fashioned cast iron skillet! The seasoning we used was white pepper, Himalayan sea salt, a touch of cumin & turmeric.

She also made a sauce for the chops which complimented the flavor!

Sauce:
6 whole tomatoes
1 whole jalepeno
1 red bell pepper
1/2 onion
2 garlic cloves
Splash of apple cider vinegar
Splash of olive oil
Salt & pepper to taste

She put everything except vinegar & olive oil in a casserole dish, added 1 TBSP water & drizzled a bit of olive oil over it, covered with aluminum foil and baked 1 hour in 400 degree oven.

After she pulverized everything in a food processor, then splashed vinegar & olive oil into it, added salt & pepper.

She served the pork chops with sauce in tiny individual bowls for dipping.

I haven't tried this on my own yet, but these pork chops were, AMAZING and tender.


The sauce sounds great! I'm going to make this. :wub:
Offline Profile Quote Post Goto Top
 
Plus 1

Chocolate Brownies with Ganache Topping

This is from my sister in law, who believes if we eat quality ingredients we won't overindulge. It's better to eat small amounts of very good food than trying to make our brains / tummies happy with inferior foods.

12 oz unsalted real butter - room temp
2 cups cocoa powder; Dutch processed
6 eggs - room temp
2 cups granulated sugar
2 cups light brown sugar
2 TBSP real vanilla extract
2 cups flour
1 tsp salt

Preheat oven to 350 degrees. Line a 9X13 pan with parchment paper and spray it with non stick spray.

Melt butter in medium saucepan, remove from heat and mix in cocoa. Let it cool slightly.

Whisk eggs in a large bowl, add sugars, vanilla, stir & mix well.

Pour cooled cocoa - butter into the egg mix, fold in flour & salt. Fold together until just combined, don't over mix.

Spread the batter in the pan. Bake 40-45 mins; transfer pan to wire rack & allow to cool completely before frosting or cutting.

Chocolate Ganache Frosting
1/2 cup heavy whipping cream
6 oz dark chocolate bar, chopped up; the best high quality chocolate you can find

Heat cream on medium heat to just boiling point. Remove from heat & dump all the chocolate at once into sauce pan
Stir until the Grenache is creamy & shiny, pour it over the brownies
Let frosting cool completely before cutting brownies.

Serve these on a plate with chocolate syrup drizzled on the plate, garnish with mint leaves and raspberries on the side of the plate!

Enjoy! :-)


Offline Profile Quote Post Goto Top
 
VoiceofReason

Doctor Saul Santiago
Oct 26 2014, 03:01 PM
Last week, the Flamingo clan did the unthinkable......they prepared their own version of my award-winning honey-glazed, BBQ baked chicken.

I was nowhere in site.

It was Father Flamingo's ideal.

They loved it!

In fact, Father Flamingo stated it was perhaps the best chicken he ever tasted.

Now, the Flamingos want me to journey to Vegas, and cook for them.

Speechless.....that I am.
Do it! Do it! Do it! Father Flamingo's desire must not be ignored.

:)
Offline Profile Quote Post Goto Top
 
VoiceofReason

Plus 1
Nov 3 2014, 04:38 PM
Chocolate Brownies with Ganache Topping

This is from my sister in law, who believes if we eat quality ingredients we won't overindulge. It's better to eat small amounts of very good food than trying to make our brains / tummies happy with inferior foods.

12 oz unsalted real butter - room temp
2 cups cocoa powder; Dutch processed
6 eggs - room temp
2 cups granulated sugar
2 cups light brown sugar
2 TBSP real vanilla extract
2 cups flour
1 tsp salt

Preheat oven to 350 degrees. Line a 9X13 pan with parchment paper and spray it with non stick spray.

Melt butter in medium saucepan, remove from heat and mix in cocoa. Let it cool slightly.

Whisk eggs in a large bowl, add sugars, vanilla, stir & mix well.

Pour cooled cocoa - butter into the egg mix, fold in flour & salt. Fold together until just combined, don't over mix.

Spread the batter in the pan. Bake 40-45 mins; transfer pan to wire rack & allow to cool completely before frosting or cutting.

Chocolate Ganache Frosting
1/2 cup heavy whipping cream
6 oz dark chocolate bar, chopped up; the best high quality chocolate you can find

Heat cream on medium heat to just boiling point. Remove from heat & dump all the chocolate at once into sauce pan
Stir until the Grenache is creamy & shiny, pour it over the brownies
Let frosting cool completely before cutting brownies.

Serve these on a plate with chocolate syrup drizzled on the plate, garnish with mint leaves and raspberries on the side of the plate!

Enjoy! :-)


I think I will.
Offline Profile Quote Post Goto Top
 
...fixed
Member Avatar

Tneck Chili



...instead of adding ground chuck or deer meat...



Broil 2 turkey necks for 30 minutes, remove them from stove, shred meat from neckbones, then add meat to your chili recipe and simmer on low-med for 1 hour.




Get healthy!
Offline Profile Quote Post Goto Top
 
Plus 1

...fixed
Nov 4 2014, 10:23 AM
Tneck Chili



...instead of adding ground chuck or deer meat...



Broil 2 turkey necks for 30 minutes, remove them from stove, shred meat from neckbones, then add meat to your chili recipe and simmer on low-med for 1 hour.




Get healthy!
Wild turkey from hunting would be great for this too! :-)
Offline Profile Quote Post Goto Top
 
Plus 1

Today we made Green Bean Casserole

This is a gluten free and cream of canned soup free version. It can be made with lower fat ingredients, if preferred.

16 oz frozen (French) cut green beans
16 oz fresh or canned sliced mushrooms
1/4 cup butter
2 TBSP fresh garlic minced
1/2 cup onion, finely chopped
Salt & pepper to taste


Melt butter in a sauce pan, sauté everything listed above except beans over med high heat

1 TBSP Worcestershire sauce
1 cup half / half
2 TBSP cold water
1 TBSP corn starch
2 TBSP dehydrated onions, toasted

After sautéing, add Worcestershire, half / half and bring to a boil. Stir constantly.

Mix the cornstarch into the cold water, stir until smooth. Slowly pour cornstarch into the in the boiling mix to thicken it. Stir about 2-3 mins

Remove from heat & stir in green beans

Put into a greased 9X13 baking dish

Sprinkle toasted dehydrated onions on top

Bake 20-25 mins at 350 degrees

NOTE: you can use fresh green beans but snap & blanch them before cooking.

Also - our cooking instructor mixed dehydrated onions with crushed lays potato chips and sprinkled that on top for "crunch" affect.

And, we added 1/2 cup of shredded cheddar cheese to our's because the majority of the class likes it that way.

Have fun with it!
Offline Profile Quote Post Goto Top
 
...fixed
Member Avatar

Plus 1
Nov 4 2014, 11:56 AM
...fixed
Nov 4 2014, 10:23 AM
Tneck Chili



...instead of adding ground chuck or deer meat...



Broil 2 turkey necks for 30 minutes, remove them from stove, shred meat from neckbones, then add meat to your chili recipe and simmer on low-med for 1 hour.




Get healthy!
Wild turkey from hunting would be great for this too! :-)


I agree. Probably even tastes better.
Offline Profile Quote Post Goto Top
 
Plus 1

Fall & Winter Vegetables are the focus in my cooking class right now. We made oven roasted cabbage Thursday. I enjoyed this dish, it will go well with grilled sausage brats.

Ingredients

1 (medium) head green cabbage, core removed and cut into 8 wedges
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 clove garlic, crushed
1/2 teaspoon freshly ground black pepper
Kosher or sea salt to taste
1 teaspoon caraway seeds
Directions

Preheat oven to 400 degrees.

In a small mixing bowl, whisk together oil, Dijon, garlic, black pepper, salt, and 1/2 teaspoon caraway seeds. Brush all sides of cabbage wedges with the oil mixture and place on a large rimmed baking sheet. Sprinkle cabbage with the remaining 1/2 teaspoon caraway seeds. Cover cabbage with foil and roast 45 minutes, remove foil and roast 10 additional minutes or until lightly golden and tender. Serve immediately.

Enjoy! :-)
Offline Profile Quote Post Goto Top
 
Plus 1

Butternut Squash Soup

1 medium or large butternut squash (2 lbs, about)
1/2 sweet onion, finely chopped
4 cups vegetable or chicken broth
1 tsp nutmeg
Salt & pepper to taste

Preheat oven to 400 degrees

Cut squash in half, remove seeds, place cut side down on a cookie sheet covered with foil & sprayed with Pam.

Roast for an hour or until squash is fork tender.

Remove & let cool enough to handle. Scoop the flesh from the skin, put in food processor and blend with onion & broth; in batches if need to.

Pour into a heavy bottom pot, heat on low heat, add seasonings, let flavors blend.

Cool slightly, drizzle individual bowls of soup with 1/4 cup of heavy cream before serving.
Offline Profile Quote Post Goto Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
Go to Next Page
« Previous Topic · Entertainment · Next Topic »
Add Reply