Frugal Foodie Friday - Crisp Pork Cutlets with Lemon-Caper Sauce

From the kitchen of One Perfect Bite...Over the years, I've come to enjoy pork cutlets and actively search for new ways to prepare them. My family loves schnitzel and tonkatsu, so when I came across this Fine Cooking recipe, I knew we were only a meal away from a new taste treat. These cutlets are seasoned with a chipotle chili powder that may be off-putting to some. While it adds a bit of a kick, the cutlets are not fiery hot and the chili mixture gives them a unique flavor. The best part of this recipe is the set of instructions for frying the breaded cutlets. If you follow them exactly, you will have wonderfully moist chops that have a golden and truly crisp exterior. The cost of pork has not inflated at the same rate as that of chicken or beef, so it remains a relatively economical source of protein and a perfect candidate for a Frugal Friday meal. Green olives can be used as a substitute for capers and if you don't regularly use chipotle chili powder, use whatever chili powder you have on hand. When freshly made, the cutlets make a wonderful sandwich, but do be forewarned, the cutlets must be eaten shortly after frying if you wish to retain the crisp crust. I hope you'll give this recipe a try. It is easy and economical, but better still, the cutlets are delicious. Here is how they are made.

Crisp Pork Cutlets with Lemon-Caper Sauce...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

Ingredients:
4 1/2-inch thick boneless pork chops (about 1 pound)
1/4 teaspoon chipotle powder or smoked hot paprika
Kosher salt and freshly ground black pepper
1 lemon
1/2 cup mayonnaise
2 tablespoons small capers, rinsed, drained, and coarsely chopped
2 teaspoons chopped fresh thyme, divided use
1 large clove garlic, mashed to a paste with a pinch of kosher salt
3-1/2 ounces (3/4 cup) all-purpose flour
2 large eggs, beaten
1-1/2 cups panko
6 tablespoons olive oil

Directions:
1) Pound each chop between two pieces of plastic wrap with a meat mallet or a heavy pan until they are 1/4-inch thick. Mix chipotle powder with 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle spice mixture on chops.
2) Finely grate zest of half a lemon and then juice that half. Cut remaining half into wedges for serving.
3) In a medium bowl, mix mayonnaise with lemon juice and zest, capers, 1 teaspoon thyme, garlic, 1 teaspoon pepper and 1/4 teaspoon salt.
4) Put flour, eggs, and panko in separate shallow bowls. Toss panko with remaining 1 teaspoon thyme and 1/2 teaspoon salt. Dredge each cutlet in flour, shaking off any excess, then in egg, and then in panko to coat well. Transfer to a plate or platter.
5) Heat 3 tablespoons of oil in a 10 to 12-inch nonstick skillet over medium-high heat until shimmering hot. Add 2 cutlets, reduce heat to medium, and cook, flipping once, until browned on both sides and cooked through (cut into a thicker chop to check), about 4 minutes per side. Transfer to a plate lined with paper towels. Wipe out skillet and repeat with remaining 3 tablespoons oil and final 2 cutlets. Serve with sauce and lemon wedges. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Cauliflower and Scallions with Turmeric, Chili and Mustard Seeds

Two Years Ago Today: Apple Streusel Muffins

Three Years Ago Today: Bouillabaise de Poulet - French Chicken Stew 

Four Years Ago Today: Red Pepper Hummus

Cauliflower and Scallions with Turmeric, Chili and Mustard Seeds

From the kitchen of One Perfect Bite...Bins filled with cauliflower and broccoli are battling for space in our local farmer's markets. I happen to love both vegetables, but I generally lose my enthusiasm for them when there is no variety in the way they are prepared. I'm always on the lookout for new ways to serve them, and when I come across a recipe that has possibilities, I'll give it a try. I stumbled on the blog, Jane Spice, while looking for new ways to prepare cauliflower. While there, I found a recipe for a spicy version of cauliflower that would add some balance and punch to the, otherwise, plain meal I had planned for dinner. I had all the ingredients I needed on hand  and the recipe seemed simple to make, so the dish was added to our menu. Cauliflower prepared in this fashion has wonderful color and borrows from the flavors of Indian cooking. I really enjoyed this dish and will make it again. It is, however, assertive, so you'll want to be careful about what you serve it with. It is fast and easy to prepare and I think you, too, might enjoy it. It definitely will quick-start your appetite and stimulate your taste buds.. I hope you will give it a try. Here's how it is made.

Cauliflower and Scallions with Turmeric, Chili and Mustard Seeds ...from the kitchen of One Perfect Bite courtesy of Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden and janespice.com

Ingredients:
1 small head cauliflower
1-2 bunches scallions
3 tablespoons canola or safflower or other light cooking oil
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1 or 2 jalapeño chiles, or other spicy chile or 1/4 teaspoon red pepper flakes
Salt to taste
1/3 cup hot water

Directions:
1) Separate cauliflower into very small florets. Wash and drain. Trim scallions and chop into 1/4 inch pieces.
2) Heat oil. When oil is very hot, add mustard seeds. Stir constantly for about a minute. Add turmeric, chiles, salt, and scallions, stirring rapidly. Cook for half a minute or so before adding cauliflower. Stir to mix everything well, add the water, and simmer, covered, on low for 15-20 minutes, until cauliflower is tender. Increase heat to evaporate any liquid.

One Year Ago Today: Apple Streusel Muffins

Two Years Ago Today:  Bouillabaise de Poulet - French Country Chicken Stew

Three Years Ago Today: Red Pepper Hummus

Spiced Meatballs in Sherry Wine Sauce

From the kitchen of One Perfect Bite...We had meatballs for dinner this evening. We've been entertaining a young neighbor and he stayed with us through supper tonight. He is a notoriously poor eater, and while I don't fret about food when he visits, I have been known to follow the path of least resistance when I cook for him. I cheat a bit and only make things I know he will eat, so, dishes like tonight's "Viking" meatballs usually appear on the table when he is here. Meatballs are standard fare in Scandinavia, and while this version contains sherry and is spiced a bit differently than most, the Vikings would have loved to down these between rounds of mead or ale. I like them because they are easy to prepare and make a great family supper. The meat mixture used here is very loose and it helps to use wet hands when shaping it. I also like to strain the pan gravy before I spoon it over the meatballs. While my personal preference will always be good old-fashioned Swedish meatballs, these are a really nice alternative and I think you will like them. The sauce is mildly sweet and sherry flavored but neither the sugar nor the wine overpower the brown sauce in which the meatballs cook. I like to serve these with noodles, but rice or mashed potatoes also work well. I hope you will give these a try. Here's the recipe.

Spiced Meatballs in Sherry Wine Sauce ...from the kitchen of One Perfect Bite

Ingredients:
1 large clove garlic
2 small onions
1/4 cup chopped parsley
1 pound lean ground pork
1/2 pound lean ground beef
1/2cup panko bread crumbs
1/2 teaspoon grated nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs,lightly beaten
1/2 cup + 2 tablespoons dry sherry, divided use
1 tablespoon butter
1 tablespoons vegetable oil
3/4 cup low-sodium chicken broth
1 to 2 tablespoons brown sugar
1 tablespoon instant blend flour (i.e. Wondra)

Directions:
1) Pulse onions, garlic and parsley is a small food processor until they form a paste. Scrape into a large mixing bowl.
2) Add pork, beef, bread crumbs, nutmeg, cinnamon, allspice, salt, pepper, eggs and 2 tablespoons sherry to herb mixture. Mix well. Form the mixture into 1-inch balls.
3) Heat butter and oil in a large skillet. Workingin batches, brown meatballs on all sides. Remove from skillet.
4) Deglaze pan with reserved 1/2 cup sherry. When wine has nearly evaporated, whisk in broth, sugar and instant blending flour. Bring to a boil and cook until lightly thickened. Strain at this point if a smooth sauce is desired. Return meatballs to pan, cover, and simmer until fully cooked, about 10 minutes longer. Serve immediately. Yield: 6 servings.

One Year Ago Today: Strawberry Panna Cotta with Stawberry Compote

Two Years Ago Today: Spinach and Pancetta Strata

Three Years Ago Today: Coq Au Vin

Spiced Pumpkin Fudge

From the kitchen of One Perfect Bite...I guess this fudge could be thought of as green candy. After I had mixed the last batch of holiday cookies, I still had some pumpkin left in the can. Rather than toss it, I went looking for recipes that used only 1/2 cup of pumpkin. I found what I was looking for on the Libby's Pumpkin website and decided to try their recipe for pumpkin fudge. It sounded interesting and the recipe was straight forward, so, withing 3 hours I had fudge to add to the special treat bags I put together for the neighborhood children. Our home is perched on a hillside and the driveway that leads to it is steep in the extreme. Not many are willing to brave it, so we drop off treats for the children rather than have them come to us. The fudge was meant as an adult treat for their parents. The recipe can be made with white chocolate or butterscotch chips. I decided to go with the butterscotch version because that was what I had in my pantry. I also used my homemade pie spice (see Cook's Note below) rather than a commercial brand, but other than that I followed the recipe to a tee. It makes a very sweet fudge that will satisfy the most insistent sugar urge. While it may put the rest of us into sugar shock, it is nicely flavored and I can recommend it to those of you who really enjoy sweet things. The spicing makes the fudge a bit unusual and it certainly is seasonal. Here's the recipe for those of you who would like to give it a try.

Spiced Pumpkin Fudge...from the kitchen of One Perfect Bite courtesy Libby's Pumpkin

Ingredients:
2 cups granulated sugar
1 cup light brown sugar
3/4 cup unsalted butter
2/3 cup or 5-ounce can evaporated milk
1/2 cup canned pumpkin
2 teaspoons pumpkin pie spice
2 cups butterscotch baking chips
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans
1-1/2 teaspoons vanilla extract

Directions:
1) Line a 9 × 13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.
2) Combine granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 degrees F.
3) Quickly stir in butterscotch chips, marshmallow creme, pecans and vanilla extract. Stir vigorously for 1 minute or until butterscotch chips are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours, or until completely cooled. Refrigerate tightly covered. Cut into 1-inch pieces. Yield: 64 pieces (3 pounds).

Cook's Note: Homemade Pumpkin Pie Spice: Combine 1 teaspoon cinnamon, 1 teaspoon ginger, 1/4 teaspoon mace, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves.

One Year Ago Today: Clam Fritters
















Two Years Ago Today: Cranberry Souffle

Spiced and Pickled Shrimp

The weather outside is frightful. Come inside and join us by the fire for one of our favorite finger foods - spiced and pickled shrimp.






From the kitchen of One Perfect Bite...I love to serve these shrimp to friends at informal gatherings. This dish is one I wish I could claim as my own. I can't. I found the recipe, developed by Peggy Towbridge, at About.com Home Cooking and it's been a favorite of mine ever since. Don't be put off by the ingredient list. Chances are you have everything needed to make these shrimp in your refrigerator or pantry. I've made two slight changes to the original recipe. I think balsamic vinegar muddies the glorious color of this dish, so I've opted to use white wine or white balsamic vinegar instead. I've also added small amounts of red and yellow bell pepper to provide more eye candy in the final presentation. While I've served these shrimp as a first course for an informal dinner, I am more likely to set out bowls of them to entertain a large number of people for cocktails or an open house. When I serve these as finger food, I remove all trace of shell from the shrimp. I know that runs contrary to conventional wisdom, but I hate to see folks trying to balance drinks and plates of discarded shells or toothpicks. Shrimp, once a luxury item, is relatively inexpensive these days. So, you'll be happy to know the recipe can be doubled or tripled for those occasions when you're feeling particularly generous or are feeding the immediate world. I let the shrimp marinate for 24 hours before serving them. Discard uneaten, unrefrigerated shrimp at the end of the evening. The brine used to pickle the shrimp is not strong enough to kill organisms that might developed after the shrimp has been sitting unrefrigerated for several hours. Here's the recipe for a terrific party appetizer.

Spiced and Pickled Shrimp...from the kitchen of One Perfect Bite

Ingredients:
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon lemon pepper
1 teaspoon sweet Hungarian paprika
1/4 teaspoon celery seed
Juice of 1 lemon, rinds reserved
2 pounds large or jumbo raw shrimp, peeled and deveined
1/4 cup olive oil
1/4 cup cider vinegar
1/4 cup white balsamic or white wine vinegar
2 tablespoons fresh dill weed, finely chopped OR 2 teaspoons dried
2 cloves garlic, pressed
2 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes or hot sauce to taste
1 small sweet onion, finely sliced
1 small red bell pepper, cored and thinly sliced
1 small yellow pepper, cored and thinly sliced
1 small green bell pepper, cored and thinly sliced

Directions:
1) Combine garlic powder, onion powder, lemon pepper, paprika, and celery seed until mixed.
2) Sprinkle lemon juice over the shrimp, top with the spice mixture, and toss to coat.
3) Place sliced reserved lemon rinds in about 1 inch of water. Cover with a steamer basket. Place spiced shrimp in the basket, cover pot, and gently steam until shrimp is just barely done and opaque, about 2 minutes. Do not overcook or the shrimp will become rubbery. Remove from heat, uncover, and place shrimp in a large bowl of ice to stop cooking.
4) For the marinade, place olive oil, cider vinegar, balsamic vinegar, dill weed, garlic, Dijon mustard, honey, salt, and pepper flakes or hot sauce in a large heavy bag with a zip top. Squish to thoroughly combine.
5) Add drained shrimp, sweet onion, and bell pepper to the marinade in bag. Seal with air in bag and toss to coat. Open bag, squeeze out air, and re-seal. Refrigerate for at least 4 hours or overnight. Serve cold. Yield: 12 to 16 appetizer
servings.

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer