Thursday, October 28, 2010

horribly belated (12)

I'm a terrible blogger. How many times have I promised you, my sweet reader, of my devotion to writing faithfully when I turn around and forget to follow-through for some time.
Please forgive me.

To show you my sincerity I will now be posting two recipes from the "Weeknight" book I've been cooking out of.

herbed pork chops with apples
1 tsp. dried sage
1 tsp. dried thyme
1 tsp. dried oregano
3/4 tsp dried rosemary
salt and freshly ground pepper
4- bone-in center-cut pork loin chops (about 1" thick)
2 tart apples such as granny smith, cored and cut crosswise into slices about 1/2" thick
1 T canola oil

1. Season the pork chops
In a small bowl, stir together the sage, thyme, oregano, rosemary, 1/2 tsp of salt, and 1/4 tsp pepper.  Season the pork chops on both sides with the herb mixture, patting it firmly into the meat.  Place the chops on a large platter in a single layer and let stand for 10 minutes at room temperature, or cover and refrigerate for up to overnight.

2. Cook the pork
Preheat your broiler. when ready to cook, place the chops on a rimmed baking sheet and place under broiler. Cook, turning once or twice, until browned on the outside and barely pink inside, 8-12 minutes total.

3. Cook the apples
When the chops are about half done, brush the apple slices with the oil and place them around the pork on the baking sheet.  Cook, turning once or twice, until lightly browned and tender, 4-6 minutes total.  Cut the apple slives in half, and serve alongside the chops.

Lemongrass chicken and asparagus (20 minutes start to finish)

4 skinless, boneless chicken breast halves
salt and pepper
2 T canola oil
3/4 c green (spring) onions
2 T ginger minced
1 stalk, bulb part only lemongrass, trimmed and finely chopped
3 cloves garlic
1/2 lb. asparagus trimmed and sliced diagonally
3/4 c chicken broth
2 T asian fish sauce
1/4 c peanuts chopped
steamed white rice for serving

1. Stirfry the chicken
Season the chicken lightly with salt and pepper.  In a wok or frying pan over high heat, warm the oil.  add the chicken and stir fry until golden on the outside and opaque throughout, 2-3 minutes.  Transfer to a plate.  Add the green onions and stir fry until fragrant, 1-2 minutes.  Add the ginger, lemongrass, and garlic and stir-fry for 30 seconds.  Add the asparagus and stir-fry just until tender-crisp, 2-3 minutes

2. Finish the dish
Add the broth and fish sauce to the pan and bring to a simmer.  Return the chicken and any juices from the plate to the pan, reduce the heat to medium-low, and simmer for 1 minute to heat through.  Sprinkle with the peanuts.  Spoon the rice onto individual plates, top with the chicken and asparagus, and serve.

Eat and Enjoy! Let me know if you try any of these recipes! You won't regret it!

No comments: