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Pork Marsala with Mushrooms

Pork Marsala with Mushrooms

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Yield: 4

Food Network

Standard Marsala sauce with mushrooms.

  • 6boneless pork chops (about 2 lb)
  • Kosher salt and freshly ground black pepper
  • ½cup AP flour
  • 2TBS olive oil
  • 4TBS salted butter
  • 1lb white button mushrooms, quartered
  • 1cup Marsala wine
  • 1cup beef broth, plus more as needed
  • 2tsp cornstarch
  • ½cup heavy cream
  • buttered egg noodles, for serving, recipe follows
  • chopped fresh parsley, for topping

Buttered egg noodles:

  • 12oz egg noodles
  • Kosher salt and freshly ground black pepper
  • 2TBS salted butter
  • 2TBS chopped fresh parsley


Pork:

Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until ¼-inch-thick.

Sprinkle the pork on both sides with salt and pepper.

Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.

Heat the olive oil and 2 TBS butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.

Add the mushrooms to the skillet and stir. Cook until golden-brown, 5 to 6 minutes.

Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)

Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.

Turn off the heat and stir in the remaining 2 TBS butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.

Buttered egg noodles:

Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.

Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

Pork Marsala

Pork Marsala

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with Mushroom Sauce and Spinach

Yield: 4

Food Network

Don’t worry, still includes mushrooms.

Gayle wasn’t impressed. Not enough Marsala taste. Didn’t think the spinach paired well,.

  • 1½lb boneless pork loin roast, trimmed
  • Kosher salt and freshly ground pepper
  • 3TBS AP flour
  • 2TBS extra-virgin olive oil
  • 1½lb white mushrooms, quartered
  • ⅔cup low-sodium chicken broth
  • ½cup dry marsala wine
  • ⅓cup heavy cream
  • 4tsp fresh lemon juice
  • ½cup fresh parsley leaves
  • 1lb baby spinach

Preheat the oven to 375°F.

Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper, sprinkle with 2 TBS flour. Heat 1 TBS olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140°F, 15 to 20 minutes. Let rest on a cutting board, 5 minutes.

Add the mushrooms and ¼ tsp salt to the skillet and cook until golden-brown, about 8 minutes. Add the remaining 1 TBS flour and cook, stirring, 1 minute. Add the broth and Marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 tsp lemon juice and the parsley.

Heat the remaining 1 TBS olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 tsp lemon juice and season with salt and pepper.

Slice the pork.

Serve with mushroom sauce and spinach.

Steak Au Poivre

Steak Au Poivre

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Yield: 4 Servings

Jean-Pierre

So, what exactly is Steak Au Poivre? Well, it’s a classic French dish that translates to “pepper steak”, and it’s all about the flavors. The key to nailing this recipe is using the best quality steak you can get your hands on. Today we are making it with a tender and juicy strip steak. If you want something fancier, kick it up a notch and make a Filet au Poivre or a Peppercorn Fillet Mignon. And if you aren’t a huge steak fan you can even make Chicken Au Poivre. How ever you make it you are going to love it. It is simply amazing!

  • 1TBS olive oil
  • 2TBS cracked black pepper
  • 2filet mignon 8 oz each, or strip steaks
  • ¼cup cognac
  • 1cup rich veal or beef stock
  • ¼cup heavy whipping cream
  • 1TBS green peppercorns without the brine
  • 2TBS (at least) sweet butter

Preheat Oven to 500ºF.

Cook the steaks:

Cover the steak generously with cracked black pepper.

In an oven proof sauté pan, heat 1 TBS olive oil. When hot add the steaks and cook on the stove top until golden-brown on one side at least 3- to 4-minutes. DO NOT TOUCH THEM. Flip steaks over and put in a PREHEATED Oven. For medium rare you should reach an internal temperature of about 125ºF to 130ºF.

Remove steaks from frying pan and let them rest while you make the pan sauce. Leave a folded towel over the pan handle. IT’S VERY HOT!

Pan sauce:

Carefully deglaze the pan with several TBS of cognac. Be careful if you are going to flambé the fumes may create a huge flame. Add stock, cream and the peppercorns bring to boil and let it reduce and thicken for a few minutes. After the sauce has reached the right consistency turn the heat off and add as much butter as you wish!

Spoon sauce over steak and serve immediately.

Liver with Bacon and Onions

Liver with Bacon and Onions

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Yield: 4

Epicurious

The mashed sweet potatoes with sage butter are a great side dish for calf’s liver. We recommend asking the butcher for the freshest calf liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.

  • 1lb calf’s liver (½ inch thick), cut into 4 pieces
  • 1cup whole milk
  • 8bacon slices, halved crosswise
  • 3medium onions, halved lengthwise, then cut lengthwise into ¼-inch slices
  • ½cup AP flour
  • 1tsp salt
  • ½tsp black pepper

Soak liver in milk in a bowl 20 minutes.

While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2½ TBS fat in skillet, transferring remaining fat to a small bowl.

Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden-brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.

Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.

Add 1½ TBS reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

Beef Braciole

Beef Braciole

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Yield: 4 Servings

adapted from Billy Parisi

First off, it’s pronounced bra-jahl not brack-e-ole, just wanted to be clear there. Beef Braciole is an American Italian dish of parmesan and bread crumb stuffed beef roulades braised in a delicious tomato sauce.
This is seriously so dang good. I’ve always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true!
Prep: 25 Cook: 1 hour 15

  • 128- oz cans of San Marzano Tomatoes
  • 1lb beef top sirloin
  • ½cup breadcrumbs
  • ½cup grated parmesan cheese
  • 2TBS minced fresh parsley
  • 2finely minced cloves garlic
  • 2-3TBS olive oil
  • sea salt and cracked pepper to taste
  • ¼cup white wine

Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-size pot, season with salt and pepper, and cook on low heat.

Next, slice the sirloin into 6 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper. Set it aside.

In a medium-size bowl mix breadcrumbs, cheese, parsley, garlic, 2 TBS olive oil and salt and pepper until combined.

Add a small amount of the breadcrumb mixture to the center of each pounded beef fillet and spread it out across the beef fillet pressing it down into the beef. Roll up the beef to make a roulade.

Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher’s twine or a toothpick.

Next, add 1-2 TBS olive oil to a large pan over medium-high heat and sear the beef on all sides until golden-brown, about 2 to 3 minutes per side.

Add in white wine and cook for 2-3 minutes.

Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.

Remove the butcher’s twine, slice, and serve.

Chef notes:

You can get creative with this braciole recipe and use pounded out pork or chicken instead of beef.

You can use strip loin as well.

Make sure the oil is lightly smoking over medium-high heat before adding in the beef to sear.

Gayle’s Meat Loaf

Gayle’s Meat Loaf

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Yield: 4

I’ve made a lot of meatloaf, and honestly, I screw it up more often than I succeed. Gayle has been making this recipe for over 40 years and it’s still great. It has seen some changes over the years, and this is the latest version. Can’t beat it.

  • 1lb ground beef
  • ½lb ground pork
  • ⅓cup dry bread crumbs
  • 1tsp salt
  • ¼tsp pepper
  • 5tsp onion flakes (or small onion, chopped)
  • 1½tsp Worcestershire sauce
  • 2eggs
  • French fried onions (optional topping)

Heat oven to 350°F.

In a large bowl combine all ingredients except meat and topping.

Add meat and mix well with a masher or your hands.

Press into greased 8 x 4-inch loaf pan. Top with topping.

Bake for 1 hour.

Let stand for 5 minutes before serving.

Tuscan Pork Cutlets

Tuscan Pork Cutlets

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with cauliflower scampi

Yield: 2 Servings

Adapted from: Home Chef

Brightness abounds, with a tomato-y Parmesan sauce, with a hint of spice making the perfect adornment for the tender and lean pork chop. The cauliflower scampi brings the divine decadence.

Note: A green side dish would be a welcome additional to balance the meal.

  • 1TBS grated parmesan
  • 1½TBS butter
  • 1tsp Italian seasoning
  • ¼oz parsley
  • ¼tsp red pepper flakes
  • 2tsp chicken demi-glace
  • 1Roma tomato
  • 12oz cauliflower florets
  • 12oz boneless pork cutlets
  • 2garlic cloves
  • olive oil
  • salt & pepper
  • cooking spray


Preheat oven to 425°F.

Prepare a baking sheet with foil and cooking spray.

Roast the Cauliflower:

Cut cauliflower florets into bite-sized pieces. Place cauliflower on prepared baking sheet and toss with 1 TBS olive oil, ¼ tsp salt, and a pinch of pepper. Massage oil and seasoning into cauliflower. Spread into a single layer. Roast in hot oven until browned and tender, 20-25 minutes. While cauliflower roasts, prepare ingredients.

Prepare the Ingredients:

Core tomato and cut into ¼” dice. Stem and mince parsley. Mince garlic.

Unless your pork is well marbled, tenderize it was a jacquard.

Pat pork chops dry, and season both sides with salt and pepper. Season one side with ½-tsp of Italian seasoning.

Make the Scampi Butter

Place a medium non-stick pan over medium heat and add 1 tsp olive oil. Add butter, garlic, and a pinch of salt to hot pan and stir constantly until golden brown, 2-3 minutes. Once golden brown, immediately transfer scampi butter to a mixing bowl. Set it aside.

Cook the Pork Cutlets:

Return pan used to make scampi butter to medium heat and add 2 tsp olive oil. Add pork cutlets to hot pan, seasoned side down. Cook until golden brown and cutlets reach a minimum internal temperature of 145°F, 5-7 minutes per side. Transfer pork cutlets to a plate and tent with foil.

Make Sauce and Finish Dish:

Return pan used to cook cutlets to medium-high heat and add 1 tsp olive oil. Add chicken BTB, tomato, ½-tsp Italian seasoning, ¼ cup water, and 1 tsp Parmesan (reserve remaining for cauliflower) to hot pan. Bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 1-3 minutes. Remove from burner and add red pepper flakes (to taste).

Add roasted cauliflower, parsley, and remaining Parmesan to bowl with scampi butter. Stir to combine.

Plate dish, topping pork cutlets with sauce. Bon appétit!

Pork Cutlets, Parmesan-Crusted

Pork Cutlets, Parmesan-Crusted

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Yield: 4 Servings

Adapted from theKitchn

Panko breadcrumbs give cutlets the crispiest exterior and the meat is lightly pounded just thin enough to let all that crispy breading shine without losing the structure of the chop.
The thing that makes this cutlet particularly good? The addition of finely grated Parmesan cheese gives the pork chop tons of delicious savory flavor, with all the crispiness you crave from a cutlet.

  • 2oz Parmesan cheese
  • 1cup panko bread crumbs
  • 2large eggs
  • 1¾tsp kosher salt, divided, plus more for seasoning
  • 4(½-inch thick) center-cut boneless pork loin chops (about 1 lb total)
  • ½tsp freshly ground black pepper
  • ½cup plus 2 TBS olive oil, divided


Prep:

Finely grate 2 oz Parmesan cheese (about 1½ packed cups). Transfer ½ cup to a shallow bowl. Add 1 cup panko and stir to combine. Place the remaining Parmesan in a second shallow bowl. In a third shallow bowl, whisk together 2 large eggs and ¼ tsp of the salt until broken up with no streaks of egg whites.

Pat four boneless pork chops dry with paper towels. Working with one pork chop at a time, place in between two sheets of plastic wrap or large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until ¼-inch thick. Season the pork with the remaining 1½ tsp salt and ½ tsp black pepper.

Working with one pork chop at a time, dredge to completely coat in the Parmesan, then the eggs, and finally the bread crumb mixture, gently pressing the bread crumbs into the pork to adhere. Place on a large plate or baking sheet.

Fry:
Place enough olive oil in a large skillet to come half way up the cutlets. Heat over medium-high heat until shimmering. Add two of the breaded pork cutlets and fry until cooked through and lightly browned on both sides, 2 to 4 minutes per side. Transfer to a paper towel-lined plate or wire rack. Season with salt. Add additional olive oil to the pan and fry the remaining pork chops.

Serve with buttered noodles and your choice of vegetable.

Chili, Award Winning (IP)

Chili, Award Winning (IP)

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Yield: 8 Servings
Continually adapted from Oh Sweet Basil

My most recent batch was the best chili I’ve ever made. I’m not sure I’ve had better in any restaurant.

Using cubed pot roast makes a much better chili. The chunks of meat separate this from packaged chili mix.

  • 2lb pot roast beef
  • 6strips of bacon, chopped
  • 1can (15 oz) kidney beans, drained
  • 1can (15 oz) pinto beans, drained
  • 1can (15 oz) black beans, drained
  • 1can (15 oz) fire roasted diced tomatoes with juice
  • 1can (6 oz) tomato paste
  • 1large red onion, chopped
  • 1jalapeño, seeded and minced 1/4 to 1/2 is usually enough
  • 2cups beef stock
  • 1TBS dried oregano
  • 2tsp ground cumin
  • 2tsp kosher salt
  • 1tsp ground black pepper
  • 2TBS chili powder
  • 1TBS Worcestershire sauce
  • 1TBS minced garlic

Set a 6-qt Instant Pot to SAUTÉ HIGH and add the chopped bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.

Dump the cans of kidney, pinto and black beans into a colander and give a quick rinse. Drain.

Add the onions, red bell and jalapeño peppers and cook until tender. If there isn’t enough fat, add some oil to the Instant Pot.

While the onions and peppers cook, cube the meat into ½ to ¾” pieces. Season well with salt and pepper.

Remove the onions and peppers to a medium bowl.

Add half of the meat to the Instant Pot and cook until well browned. Remove to the bowl with the onions and peppers. Repeat for remainder of beef.

Drain off any excess grease, just tilt the pot and use a large spoon.

Return the beef and onions to the IP without adding the grease from the bowl.

Add the drained beans, fire roasted diced tomatoes with juice, can of tomato paste, 2 cups beef stock, 1 TBS oregano, 2 tsp cumin, 2 tsp Kosher salt, 1 tsp ground black pepper, 2 TBS chili powder, 1 TBS Worcestershire sauce, 1 TBS minced garlic and ½ of the bacon and stir to combine.

Seal Instant Pot and set to CHILI/BEANS for 25 minutes.
Allow pressure to release for 15 minutes then quick release with the vent.

Stir and serve with limes, sour cream, cheese, and a little bacon!.

Note: To freeze, cool the chili completely. Place in a large Ziploc bag, removing all air and freeze by laying flat for up to 2 months.

Chicken Fried Steak and Gravy

Chicken Fried Steak and Gravy

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Yield: 2 to 3 servings

Scott Nowell

Who doesn’t love Chicken Fried Steak?

A work in progress. I can’t help but tweak it occasionally. 

Steak

  • 1lb cube steak, 4 pieces
  • Kosher salt and freshly ground black pepper
  • 1cup all-purpose flour
  • ½tsp baking soda
  • ½tsp baking powder
  • ½tsp paprika
  • 2tsp Kosher salt
  • 1tsp freshly ground black pepper
  • 1whole egg, beaten
  • 1cup milk
  • hot sauce, to taste (optional)
  • vegetable oil for frying

Gravy

  • 1heaping TBS all-purpose flour
  • 1cup water
  • 1heaping tsp Better Than Bouillon, Beef
  • Kosher salt and freshly ground black pepper


Season the steak on both side with salt and pepper.

In a medium flat dish or a plastic bag, add the flour, baking powder, baking soda, salt and pepper, and combine well.

In another flat dish stir together the egg, milk, hot sauce to taste (optional), and season well with salt and pepper.

Dredge each piece of meat in the seasoned flour, then in the seasoned milk and back into the flour, allowing excess to drip off. Set out on a rack fitted over a baking sheet and allow to rest in the refrigerator for 20 to 25 minutes before cooking.

Add about 2 to 3 TBS vegetable oil to a large skillet or cast iron pan and heat over medium-high heat to 365°F. Once heated and working in batches, fry steaks 2 at a time until golden brown, about 3 to 4 minutes per side. Remove steaks and drain on a rack over paper towels.

Gravy:

Carefully remove some of the fat from the pan, reserving 2 TBS. With the pan over medium heat, sprinkle in 1 heaping TBS of flour and whisk to make a roux, scraping up any brown bits on the bottom of the pan. Once the flour has been fully incorporated, slowly add the milk and continue to whisk until the gravy is nice and thick. Season well with salt and plenty ground black pepper, then whisk in hot sauce if desired.

Place the steaks on a serving platter, top with gravy and serve.

Serve with:

Vegetable Starch
Green Beans Noodles
Broccoli Mashed Potatoes
Asparagus Spaetzle
Green Salad French Fried Potatoes