Delicious Pork Chops - An Oldie but Goodie

An old cookbook that is well loved will be splattered with remnants of dinners past and dog-eared with the recipes that were considered.  My grandmother Gogo was a wonderful Southern cook who moved across the south in her lifetime, ending up in the small East Texas town of Longview.  I was fortunate enough to inherit her copy of the Trinity Episcopal Church of Longview cookbook, which is one of those wonderful compilations of favorite recipes from parish members.

A well loved cookbook

This cookbook has been well used, well loved, and has put delicious meals on the table for many decades.  I love flipping through this particular cookbook as I will find little treasures like Gogo's handwriting offering suggested improvements.  After all, in her lifetime there were not blogs to document such things.  I also love finding random recipes she clipped from the newspaper which is so similar to what I do with cooking magazines.

One of the meals I can remember having at my grandparent's home is Delicious Pork Chops.  When you read the following recipe, you are going to potentially question my taste level and pallet.  However, I would ask you to withhold judgment until you have made and tasted these.  They are fantastically easy, and like the title tells you, truly are delicious.  The blend of acidity from the ketchup and lemon mixed with the sweetness of brown sugar makes a flavorful gravy when blended with the pork juices. When I announce to the family that I am making delicious pork chops, I get enthusiastic reactions.

RECIPE:  Delicious Pork Chops

4 chops, 3/4 inches thick

lemon slices

brown sugar

1/3 cup catsup, mixed with 2/3 cup water

salt, pepper, and flour

Salt, pepper and flour the chops.  Fit closely in a pan.  Pour catsup mixture over them.  Put a good pinch of brown sugar and a slice of lemon on each chop.  Cover with foil and bake in a medium to slow oven (around 300 degrees) for about an hour.  Uncover and bake about 15 minutes more to brown, but do not let all the good gravy cook away.  When doubling the recipe, use two pans.  The secret is to have all the good sauce on top of the chops flavoring and tenderizing them.  (Courtesy of Mrs. Willis M. Howard of Houston, Texas)

As a cooking note, the slower you cook these the better.  I have made them in a slow cooker in the past (on low for 6-8 hours), but when I do so, I double the catsup mixture as it will cook away.   

Last night when I made these, my chops were on the thicker side, which can lend itself to being a little tough.  I personally prefer a thinner cut, but this is up to your taste.  I love serving these on mashed potatoes as the flavorful gravy makes them even better.  A steamed vegetable is best with this dish.  I made the mistake of a salad with a vinaigrette and this made the meal as a whole too acidic.  

This recipe reminds me of happy times around the dinner table on Aden Lane in Longview.  Food doesn't have to be fancy to make life long memories.  I am so glad to continue the tradition in our home.

Weeknight Bolognese - Comfort Food

After a week of vacationing we are settling back in at home, and needed a little break from our seafood feasting.  When polling the family for ideas, there was a resounding request for pasta.  After flipping through multiple cookbooks, I came across a pasta with bolognese sauce in the Barefoot Contessa's cookbook How Easy is That?.   When I think of pasta and meat sauce, I think of comfort -- those warm flavors of tomato, basil and oregano.

RECIPE:  Weeknight Bolognese

2 Tbs good olive oil, plus extra to cook pasta

1 lb lean ground sirloin

4 tsp minced garlic (4 cloves)

1 Tbs dried oregano

1/4 tsp crushed red pepper flakes

1 1/4 cups dry red wine, divided

1 28 oz can crushed tomatoes, preferably San Marzano

2 Tbs tomato paste

Kosher salt and freshly ground pepper

3/4 lb dried pasta, such as orecchiette or small shells

1/4 tsp ground nutmeg

1/4 cup fresh, chopped basil leaves

1/4 cup heavy cream

1/2 cup freshly grated Parmesan cheese, plus extra for serving

Heat 2 tablespoons of olive oil in a large (12 inch) skillet over medium high heat.  Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown.  Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.  Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits.  Add the tomatoes, tomato paste, 1 tablespoon salt and 1 1/2 teaspoons pepper, stirring until combined.  Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce.  Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10  minutes, stirring occasionally until thickened.  When the pasta is cooked, drain and pour into a large serving bowl.  Add the sauce and 1/2 cup Parmesan and toss well.  Serve hot with Parmesan on the side.

This was a hearty and flavorful dish that has a little bit of heat from the red pepper flakes.  In reality it is probably better when the temperature outside is below 103 degrees, but it was just what we were craving.  For those that like to prepare meals ahead of time for a busy night, this sauce would lend itself well to making ahead.  All you would have to do is boil your pasta, and reheat the sauce the night you want to serve it.  This would give the sauce more time to blend the flavors, which would only improve the dish.  

Bolognese with Shells 

Baked Lemon Grouper and Key Lime Pie -- A Great Finale to a Week at the Beach

We just returned from a wonderful week in Seaside, Florida that was filled with great days in the sun, beautiful sunsets and time catching up with dear friends.  One of the best parts of a beach vacation is gorging on as much seafood as you can within the week.  Even better is eating fish that was freshly caught by your husband, son and friends.  After a successful morning of fishing, our fishermen returned with fresh grouper, snapper and trigger fish.

Now there is a little bit of pressure when cooking the fruits of a fishing trip.  These guys worked hard for their catch, and the last thing you want to do is ruin it.  I like to keep my preparation of fresh fish fairly simple.  The following recipe is something I have made for years.

RECIPE:  Baked Lemon Grouper

serves 8

2 lbs fresh grouper (or other white fish)
Salt (to taste)
1 Tbs Lemon Pepper (a blend without salt)
2 tsp garlic powder
1/2 to 1 stick of unsalted butter
2 lemons (sliced into rounds)

Preheat oven to 350 degrees.  Place grouper in baking dish that has been sprayed with nonstick spray. Sprinkle the fish with salt, lemon pepper and garlic powder.  (Spice quantities  can be adjusted to your preferences.)   Cut the butter in to pats, and place the butter on the fish (multiple pats per fillet).  On top of the butter pats, place the lemon rounds.  Any extra rounds can be placed around the fish.  Cover with foil, and bake for 15 minutes.  Remove the foil, and bake for an additional 10-15  minutes (watch the fish to prevent over cooking).  When serving, remove the lemons, and spoon the pan juices on top.

I wish I had a picture of this fish coming out of the oven.  The grouper was a beautiful white with the contrast of the yellow lemons with the lemons giving a wonderful citrus aroma.  The flavors were even better.  The slight saltiness of the fish with the lemon and butter resulted in a very clean taste.  I think our rowdy crowd enjoyed it as there were no leftovers, and I did receive a marriage proposal from a happily married man as well as a couple of requests for the recipe.

Vacation is the perfect excuse to enjoy dessert with no guilt.  In my mind, calories don't count during this brief window of time (now my bathroom scale upon my return may disagree).  Now one of my favorite summer desserts is Key Lime Pie.  We found a delicious recipe for Key Lime Pie from the myrecipes.com site.  You do need a little lead time to make this recipe, as there is some baking and chilling time required.

The filling of this pie was creamy and tart, and was not overly rich.  The light meringue  added another dimension of sweetness.  I went the easy route and purchased a pre-made graham cracker crust, which turned out well.  It is important to bake the crust for a little while before adding the filling to ensure you get the desired crispness.

Our final meal together was a wonderful way to celebrate the end of a relaxing week of fun and friendship.  Food is such a great way to bring people together and celebrate.

Butter Breast of Chicken -- So much flavor you'll forget it is a chicken breast

When it comes to chicken,  I prefer dark meat for its flavor and juiciness.  Personally it is difficult for me to get excited about chicken breast.  So many times it dries out and is tough.  If you don't get an organic product or pound out your chicken, you are looking at a chicken breast that would need a D cup bra.  Yikes!

I was flipping through cookbooks yesterday on the hunt for a chicken recipe, and happened upon a recipe for Butter Breast of Chicken (recipe follows).  This recipe peaked my curiosity as it included many flavors I love.  Lemon zest is a tangy addition to any baked chicken dish.  Adding it to butter that will melt through the baking process in the middle of this rolled chicken breast could not be bad.

RECIPE:  Butter Breast of Chicken

4 tablespoons (1/2 stick) unsalted butter, softened
1/2 teaspoon grated lemon zest
1/4 teaspoon ground white pepper
1/2 teaspoon salt
4 boneless, skinless chicken breasts
1/2 cup unbleached all-purpose flour
1 large egg, beaten
2 cups panko breadcrumbs

In a small bowl, combine the butter, lemon zest, white pepper and salt.  Spoon the butter onto a piece of plastic wrap.  Shape the butter into a log, wrap tightly in the plastic wrap, and place in the freezer for 5 minutes or until firm.

Put 1 chicken breast between two pieces of plastic wrap and pound to an even thickness, about 1/4 inch.  Repeat with the remaining chicken breasts.  Place one quarter of the butter in the center of each breast and roll the chicken around the butter.  Secure each roll with a couple of toothpicks.

Heat oven to 375 degrees.

Set up three shallow dishes:  one with flour, one with beaten egg, and one with the breadcrumbs.  Dredge each piece of chicken in the flour, next dip in egg, then pat in breadcrumbs.  Set the chicken in a baking dish and bake for 15 minutes or until well browned and the chicken is no longer pink in the center.

Courtesy of A Southerly Course by Martha Hall Foose (2011)

What's the result?  A taste sensation!  The butter keeps the chicken breast moist and juicy, and the lemon adds a tangy citrus kick.  The crunchy panko then gives this an additional dimension of crunchy goodness.  While the recipe did not call for seasoning the flour, I did add a little salt and pepper.  I also used Italian seasoned panko breadcrumbs.

When I rolled the chicken, I found it easier to roll, then go through the dredging process, and finish with the toothpicks to hold in place.  The butter is firm enough to hold the chicken together when breading.  The toothpicks are probably  more important during the cooking process as the butter melts.

Chicken on the baking rack on a cookie sheet

I made a slight modification to how I baked the chicken from a tip I have picked up along the way.  I place a metal cooling rack on a cookie sheet, and spray it generously with cooking spray.  Keeping the chicken elevated off the baking sheet ensures that it is crunchy all the way around.  Now a casualty is we lost some of the buttery goodness that oozed out of the ends, but the chicken kept plenty of that flavor.

I underestimated what a hit this would be with the family.  I ended up with six cutlets, but there was a little arguing over who got the last piece.  Next time I need to make a couple more!

Seared Halibut and Gazpacho Salsa with Tomato Vinaigrette -- Tastes Like Summer

Last summer I discovered how flavorful gazpacho can be.  On our annual trip to Seagrove Beach, one of our friends made a delicious gazpacho that blended the great summer bounty of tomatoes and vegetables that the south has to offer.  I had forgotten how much we enjoyed that gazpacho until I came across a recipe in the new Smitten Kitchen Cookbook for Seared Halibut and Gazpacho Salsa with Tomato Vinaigrette.

In the summer, I love finding dishes that are light and have a contrast of hot and cold, as well as contrast in textures between crunch and soft.  This recipe delivers on both fronts.

The salsa that lays underneath the fish is a crunchy blend of tomatoes, cucumbers, onions and bell peppers -- acidity, crunch and a little sweetness.   The recipe for the salsa does not call for any seasoning, but I added a little salt and pepper.  There is not overpowering seasoning in the other components, so seasoning each layer adds the right balance of flavor throughout the dish.  I had some fresh jalapenos from our little garden, but held off adding chopped jalapeno to the salsa this time.  (I like to try a recipe as is the first time I make it.)  Next time this would be a good addition for those that like a little heat.

In the recipe that follows, you will see it calls for halibut, but our fish market was out of halibut.  I used cod instead, but honestly, any white, mild fish would work.  

On top of the seared fish, you spoon a delicious tomato vinaigrette that is a simple blend of fresh pureed tomato, sherry vinegar, olive oil and seasoning.  When the vinaigrette is combined with the chopped vegetables, it tastes like gazpacho -- fresh, cool and tangy.  Adding the seared fish between the salsa and the vinaigrette, is a delicious combination of cool crunch, buttery fish and flavorful sauce.  The cod was especially flaky so the vinaigrette seeped into the crevices.  A summery blend of all that is good!  Grab a fresh french baguette to sop up that extra vinaigrette.

RECIPE:  Seared Halibut and Gazpacho Salsa with Tomato Vinaigrette

Tomato Vinaigrette

1 medium tomato, seeded and chopped (peeled if desired)

2 tablespoons sherry vinegar

1/4 cup olive oil

table salt

freshly ground pepper

In a blender or food processor, puree the tomato until smooth.  Add sherry vinegar.  With machine running, drizzle in olive oil in a very thin stream.  Season with salt and pepper.  Set aside.

Fish

4 six to eight ounce halibut fillets 

Olive oil to coat the pan

table salt

freshly ground pepper

Bring the halibut to room temperature.  Season generously with salt and freshly ground pepper on both sides.  Heat a large saute pan over medium high heat.  Once the pan is hot, coat it evenly with olive oil. Once oil is hot, lay fish in the pan (depending on the size of your pan and how much fish you are cooking, you may need to cook this in multiple batches) and cook for 3 to 4 minutes, until the fish is golden underneath but not sticking to the pan.  Carefully flip the fillets.  Cook for a few more minutes, until a fork cuts through easily and the fish is opaque white and flaky.

Salsa

2 large beefsteak or 4 medium Roma tomatoes (about 1 pound), seeded and diced

1/2 English cucumber, diced

2 bell peppers (red or combination of colors if available), chopped

1/2 small sweet onion, such as Vidalia, chopped

3 Tbs minced, fresh parsley

Toss the salsa ingredients together on a plate.  Arrange the halibut on top.  Drizzle on the vinaigrette  to taste.  Serve with additional vinaigrette on the side.

Courtesy of The Smitten Kitchen Cookbook by Deb Perelman (2012)

Orecchiette with Salmon, Arugula and Artichokes -- A Light Summer Meal

Summer in Dallas has one guarantee, it is going to be hot.  I find this one of the most challenging times of year to be inspired to be in the kitchen (ovens and stove tops are hot too).  In addition to the heat, our kids are away at camp, and cooking dinner for two seems like a lot of effort.  The reality is you can only eat out so much before that looses its shine (not to mention the cost).

Sunday night, Walter gave me a challenge, and picked three recipes for me to choose from to make for Monday night.  He must have been in a fish mood, as my choices were Orecchiette with Salmon, Potato and Wild Salmon Cakes, and Trout Schnitzel.  After careful review, I opted for the Orecchiette with Salmon, Arugula and Artichokes from the Food and Wine Annual Cookbook 2013.  (My mom was sweet to buy this for me, as I typically rip out recipes from magazines to file in my recipe notebook.   This compilation has all the 2012 recipes from Food and Wine.)

Orecchiette pasta is not one I have used in the past, but have enjoyed it in restaurants.  The pasta shape is like a little light pillow that allows all the flavor from your sauce to sit in it and on it.

This recipe suggests using leftover roasted salmon.   Since I didn't have leftovers, I roasted a piece of sock-eye salmon at 350 degrees for about 15 minutes.  I brushed the salmon with a little olive oil and sprinkled salt and fresh cracked pepper on top before roasting.   I am definitely going to file this recipe away for when I do have leftover salmon.  Another idea is to roast extra salmon next time we have it so I can use this recipe to make a second meal during a busy week.

The sauce is light and flavorful, and the combination of flavors works so well together.  My neighborhood grocery store did not have arugula on its own.  I had to opt for a baby spinach and arugula mix, which worked fine.

As a side we had a beautiful strawberry, goat cheese, walnut and spinach salad with a light red wine vinaigrette.  This was a filling yet light meal for a hot summer evening.

Slow Grilled Brisket - A Great Memorial Day Meal

Memorial Day, in addition to honoring those that have served our country, signals the beginning of summer, my favorite season of the year.  In Dallas, it is usually warm enough to hang out by the pool and grill something delicious.

This year we had friends over and enjoyed an afternoon and evening of eating (and a little beer drinking).

Our Menu:

Buffalo Chicken Dip 

Tortilla Roll-ups

Slow Grilled Beef Brisket, chopped for sandwiches

Cole Slaw

Baked Beans

Homemade vanilla ice cream

Blueberry cobbler

My friend Alisa brought the buffalo chicken dip and the tortilla roll-ups.  Both were so delicious they could have been meals in themselves.  The buffalo dip is especially yummy.  It is a mixture of chicken, cheeses, and buffalo sauce that is baked and becomes a gooey treat.  Served with crackers it is absolutely a crowd pleaser.  We strategically ask Alisa to bring appetizers when we have their family over in hopes of this dish showing up.  (Oops - I guess the secret is out if she reads this.)   I can't locate the recipe as she has given it to me before, but when I find it I promise to post it.  Its great for your next casual get together.

Walter was master grill chef on Monday, and worked diligently to serve up a tender, flavorful brisket that practically melted in your mouth.  There are some keys to his methodology I'd like to share with you all for the next time you grill a brisket.  He is religious about marinading the meat the day before through overnight.  You can choose what spice combination you would like, and there are some good grocery store options too like Stubbs BBQ brand marinade and spices.  

The next key is slow cooking the brisket on the grill on indirect heat.  The grill temperature should be around 300 degrees, depending upon how quickly you want it to be finished.  When slow cooking, having your protein over indirect heat prevents overcooking or drying out.  

A mistake some people will make will be coating the beef with the BBQ sauce from the get go.  This is really the final step before pulling your meat off the grill.   When you reach the last 15 to 30 minutes of grilling, baste with BBQ sauce, and watch as you may need to baste an additional time before pulling it off the grill.  We made a 7 pound brisket that cooked for 9 hours.  If using a gas grill, get a smoker box to add mesquite chips to add the flavor you might get on a traditional smoker.

Once off the grill, allow the brisket to rest for 15 to 20 minutes.  Chop the brisket, and have warmed BBQ sauce available for drizzling over the chopped meat.  We had buns available for those that wanted sandwiches.  It was a delicious meal.  Even better, we enjoyed leftovers last night, and I dare say might have been better than the first night.

A Blast from the Past - Lime Sherbet Punch

This past Sunday our church celebrated all of the graduating seniors who are about to embark on new adventures at schools across the country.  I volunteered to make a non-alcoholic punch to serve at the reception.  It was then that I had visions back to my college days, and the sherbet punch we would make for either rush or the homecoming tea -- I can't remember.  I guess the punch itself was memorable because it was one of the few punches made and consumed in my days at Sewanee that was non-alcoholic.

Of course, I did not have to search long to find that old fashioned punch online.  Paula Deen has a published recipe for Lime Sherbet Punch on the Food Network website that was one of her mother's recipes.  A real blast from the past.  What caught my eye with this was the beautiful colors of the cut lemons and limes with the bright red of the maraschino cherries.

In the punch bowl, this was really pretty.  I should have cut my limes a little thinner as they seemed to sink to the bottom as the sherbet melted.  Now when I began serving the punch into cups, it had an unnatural greenish tint that was not super inviting.  However, I got some takers, and anyone who tried it, came back for seconds, thirds, fourths....  Most of it was gone by the end of the reception.  It really was tasty and not too sweet.

Unless you are hosting a baby shower or have a church event, you may not need this recipe in your hip pocket, but thought I would share none-the-less.  I have this ear marked in the event I need to whip up a little old fashioned goodness in the future.

Let's Get Grilling - Lemony Garlic Grilled Chicken

I love spring.  Warmer temperatures and longer days allow for more outdoor activity inclusive of grilling.  Last night we grilled some chicken breasts, and it was so incredibly easy and delicious.

When it comes to chicken breasts, I prefer them pounded thin.  Thick pieces of chicken are not very appetizing -- at least to me.

Using four skinless chicken breast cutlets, I whipped together the following marinade.  

RECIPE:  Lemony Garlic Marinade

Ingredients:

8 tablespoons of olive oil

2 to 3 tablespoons of white wine vinegar

juice of 1 lemon

1 clove of garlic sliced

lemon pepper

dried basil

dried thyme

salt

Instructions:

Place chicken in a shallow baking dish.   Pour the olive oil and white wine vinegar over the chicken.  There should be enough to so there is 1/4 inch in the bottom of the dish.  Squeeze the lemon on each breast.  Sprinkle the seasonings and the garlic evenly over each breast.  Be generous with the seasoning as some of it will come off on the grill.  Cover and marinade for at least 1 hour but no more than 3 hours.

Heat the grill to medium heat (325 to 350 degrees).  Place the chicken on the grill with the seasoned side up.  Brush a little bit of remaining marinade on each piece.  Grill for 10 to 15 minutes, and then turn over.  Season the other side with a little more salt and lemon pepper.  Grill until the chicken is cooked through (roughly another 5 to 10 minutes).

This chicken was tangy, and would be great sliced on a salad for a healthy warm weather meal. 

Lighten Up - Unfried Catfish and Okra

There are so many recipe alternatives these days for traditional fried food.  As a good southern girl, I am a fan of fried catfish (or really anything fried).  However, I am reluctant to ever really fry anything at home due to the mess frying creates as well as the calorie and cholesterol that comes with frying.

One of my favorite recipes is out of a cookbook I have had since 1994:  In the Kitchen With Rosie: Oprah's Favorite Recipes.  I believe this cookbook was published during one of Oprah's weight-loss phases.

RECIPE:  Un-fried Catfish

Ingredients:
Cooking spray
1/4 cup cornmeal
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
4 teaspoons blackening seasoning
4 four-ounce catfish fillets
1/2 teaspoon paprika

Instructions:
Preheat the oven to 400 degrees.

Spray the cooking spray over the baking sheet 3 times to coat.

Put the cornmeal, thyme and basil on a large plate and mix well.

Sprinkle 1/8 teaspoon of the garlic powder, 1/8 teaspoon of lemon pepper, and 1 teaspoon of the blackening seasoning on  each of the catfish fillets.  Coat the fillets thoroughly with the cornmeal mixture and transfer them to the prepared baking sheet.  Dust each fillet with 1/8 teaspoon of the paprika.  Coat the catfish lightly with the cooking spray.

Place the baking sheet on the bottom shelf of the oven.  Bake for 20 minutes  Reduce the heat to 350 degrees and bake for about 5 minutes, until the crust is golden and the fish flakes easily.

This is a simple dish, but so flavorful.  The crust very much resembles what you would get with a fried fish but without the greasiness.

With our catfish I wanted to try a new recipe out of the Bobby Dean's cook book From Mama's Table to Mine for Golden Crunchy Okra, which resembles fried okra.

RECIPE:  Golden Crunchy Okra

Ingredients:
2/3 cup 1% buttermilk
2/3 cup fine cornmeal
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 pound okra, trimmed

Instructions:
Preheat the oven to 400 degrees.  Spray a rimmed baking sheet generously with cooking spray.

Place the buttermilk in a shallow bowl.  In a separate bowl, whisk together the cornmeal, salt and cayenne.

Dip the okra first in the buttermilk, then in the cornmeal mixture.  Place the okra on the prepared baking sheet.  Spray the tops and sides of the okra with cooking spray.  Bake until golden, 10 to 15 minutes.

These were yummy, but the breading very easily slid off the okra.  It took a light touch to transfer the okra from the baking sheet to the dinner plate.  This was not the case with the fish.  I am sure the outer texture of the okra is part of the issue.  There is a note from the author about soaking the okra in buttermilk before breading for up to 30 minutes.  Next time I might try this.  I have made my own version of this in the past, but used panko breadcrumbs instead of cornmeal and used an egg wash to adhere the breadcrumbs.

One of my favorite sides is sliced tomatoes and cucumbers.  We are growing our own tomatoes, so with this meal we enjoyed our first harvested tomatoes!  Additionally had some steamed collard greens.  This was a delicious meal!