Baked Ravioli

From the kitchen of One Perfect Bite...This simple preparation is a godsend for busy cooks who feed teenage athletes or youth groups. It is almost effortless to make and it always pleases its target audience who are generally more hungry than discerning. This is a can't fail recipe, much like a lasagna, but with a looser appearance. The recipe relies heavily on prepacked ingredients that make it possible to have a pan of baked ravioli on the table in a little over 30 minutes. You can add a bit more flavor to the casserole by using ravioli that is stuffed with something other than plain cheese. I favor the cheese and spinach combination that is usually available in supermarkets in my area. I also use Romano rather than Parmesan cheese. I think Romano is more assertive and it is an easy way to boost flavor in this type of casserole. This is not a dish that will have universal appeal, but if you are very busy and have to feed a group of kids, this is the way to go. Here is how this version of baked ravioli is made.

Frugal Foodie Friday - Baked Pizza Pasta

From the kitchen of One Perfect Bite...This is a great casserole to keep in mind for game day. It is one of those easy, economical and rib stickingly good meals that is loved by hungry men and teenagers around the world. The casserole, with its crisp edges and bubbling cheese,  resembles those pasta dishes that come from the ovens of neighborhood trattorias. There is no trick to making this basic beauty. Any tubular pasta can be used and while I think the zucchini adds a lovely crisp texture to the dish, any vegetable can be used in its place. Ground turkey or sausage can replace the ground beef and  if you are feeling really adventurous, swap provolone for the mozzarella called for in the recipe. The only constants in this recipe should be the use of fire roasted tomatoes. They add some heat  to the dish and  take it up a notch or two without adding fire to the belly. I do hope you'll give this recipe a try. This baked pasta is a perfect meal to serve on Frugal Foodie Friday. Here is how the casserole is made.

Baked Pizza Pasta...from the kitchen of One Perfect Bite inspired by Muir Glen Test Kitchen

Ingredients:
1/2 lb extra lean ground beef
1 cup chopped sweet onion
2 garlic cloves, finely chopped
1 medium zucchini, cut in half lengthwise, sliced 1/4 inch thick
1 (15 ounce) cans tomato sauce
1 (14-1/2 ounce) cans fire roasted diced tomatoes, drained
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces tubular pasta, cooked and drained
3/4 cup shredded reduced-fat mozzarella cheese
cooking spray

Directions:
1) Heat oven to 375. Spray a 2 quart rectangular baking dish.
2) Cook beef, onion and garlic in a non-stick skillet set over medium heat, stirring frequently, until cooked. Add zucchini and cook 2 minutes longer.
3) Stir in tomato sauce, diced tomatoes, oregano, salt and pepper. Heat to boiling.
4) Add pasta and toss to combine. Spread in prepared dish. Cover with foil and bake 20 minutes. Sprinkle with cheese. Bake uncovered, about 5 minutes or until cheese is melted. Yield: 6 servings.

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

      

One year Ago Today: Orange Spiced Cashews

Two Years Ago Today: Honey Muffins

Three Years Ago Today: Candied Walnuts

Four Years Ago Today: Pumpkin and Goat Cheese Lasagna

Baked Ranch Potato Cakes with Spinach and Cheese

               Baked Ranch Potato Cakes with Spinach and Cheese

From the kitchen of One Perfect Bite...As the weather gets warmer, much of our cooking will move from the kitchen to the patio and our outdoor grills. I'm always on the prowl for side dishes that will go well with plain grilled meats or poultry and when I can't find them I create them. I developed this recipe for a contest sponsored by the folks at Hidden Valley Ranch. It's best to think of these as baked potato cakes that are enhanced with the addition of spinach and cheese. The cakes, however, get their special flavor from Hidden Valley Ranch Dressing mix. The cakes are baked rather than fried to retain the lovely color of the spinach and make a healthier side dish. They are a perfect addition to a grilled meal. I hope you will give this dish a try. You can find the recipe HERE.

Crispy Fish Sticks with Broccoli-Carrot Slaw and Sweet Chili Sauce

From the kitchen of One Perfect Bite...I found this recipe in Family Circle magazine over a year ago and I clipped it with the intention of testing it at some point during Lent. I want the book of life to note that I did get to it, albeit a year later than I had intended. The recipe caught my eye because the fish sticks looked appealingly crunchy and the breading used to coat them contained cornflakes as well as flour and bread crumbs. I was curious to see if the cornflakes would improve the texture of the fish sticks, which are baked rather than fried. They do. The recipe is figure friendly and it is a significant improvement on what would normally be a highly caloric meal. I'm happy to report that the fish sticks are terrific when prepared this way. I served them with a low-calorie broccoli slaw which is always a nice foil for fish. It takes about 30 minutes to assemble the various elements of this meal. The recipe is simple and those of you who fast and abstain during Lent might want to give this easy meal a try. Here's the recipe.

Crispy Fish Sticks with Coleslaw and Sweet Chili Dipping Sauce...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1/2 cup unseasoned bread crumbs
1/2 cup corn flake crumbs
3/4 teaspoon seasoned salt
1/2 cup all-purpose flour
3 egg whites, lightly beaten
1 pound tilapia or cod fillets, cut into 1/2 x 3-inch strips
1/2 cup Thai-style sweet red chili sauce
1 scallion, chopped

Directions:
1) Heat oven to 450 degrees F. Place a wire rack on a baking sheet and coat with nonstick cooking spray.
2) Whisk together bread crumbs, corn flake crumbs and seasoned salt in a shallow dish. Place flour in a second dish and egg whites in a third dish.
3) Coat each fish strip with flour, dip in egg white and coat with bread crumb mixture. Place on prepared pan.
4) Coat breaded fish sticks with cooking spray. Bake at 450 degrees F for 10 minutes or until lightly browned.
5) Combine chili sauce and scallion. Serve fish sticks with the chili dipping sauce and Broccoli-Carrot Slaw. Yield: 4 servings.

Broccoli-Carrot Slaw
In a large bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons reduced-fat mayonnaise and 1 teaspoon sugar. Add 1 bag (12 ounces) broccoli slaw, 1/2 cup shredded carrots and and 2 sliced scallions and toss to coat with dressing. Cover and refrigerate until ready to serve.













One Year Ago Today: Shrimp Creole














Two Years Ago Today: Irish Whole Meal Soda Bread 














Three Years Ago Today: Popovers with Strawberry Butter















Four Years Ago Today: Moroccan Chicken

Gougères - Cheese Puffs

From the kitchen of One Perfect Bite...These light and tender morsels are in danger of extinction. Your mission, should you choose to accept it, is to help keep this recipe relevant and make sure that these silky, egg rich pastries remain on our tables for years to come. Please understand, I have nothing against salsa or chips and dips and pesto. I've been known to down a beer or two and confess that beer nuts are not safe in my presence. There are, however, times when I want something a bit more classic, something with culinary chops and a history that commends its presence on my table. The French gougères has much to recommend it. These savory cheese puffs are made with the same pate a choux dough that is used to prepare cream puffs and eclairs, but the addition of cheese or other savories make them a wonderful appetizer or hors d'oeuvres to serve with wine or champagne. They are very easy to make and I also  serve them with more pedestrian meals of soup or stew. I must warn you that they are additive and the puffs should come with a "once bitten" warning attached to them. I've just finished making a gazillion of these to share with friends tomorrow. I know they will love them and I suspect you will too. These are best served directly from the oven, but I understand that that is not always possible, so I have a few tips to share with you. The dough can be refrigerated for a day before it is formed and baked. Once baked, the puffs can be frozen until needed. Frozen puffs should be thawed and reheated in a 350 degree oven for about 10 minutes before serving. If you plan to bake them ahead of time, make a slit in the bottom of each puff and turn them upside down to let moisture escape.  I make it a point to reheat the gougères before serving them. Five minutes in a 350 degree oven does the trick. While I prefer to use Gruyere cheese, cheddar or blue cheese can be substituted and, if you wish, a filling can be piped into the puffs. I bake my trays of gougère on the lowest rack of the oven and I only bake one tray at a time. It may be my imagination, but I think the puffs get better lift that way. I really hope you will give this recipe a try. I like to share my addictions with others. Here's how these simple cheese puffs are made.

Gougères - Cheese Puffs...from the kitchen of One Perfect Bite courtesy of Elizabeth Gunnison and Saveur magazine

Ingredients:
1/2 cup milk
8 tablespoons unsalted butter, cubed
1/2 teaspoon kosher salt
1 cup flour
4 eggs, at room temperature
6 oz. (1-1/2 cups) Gruyère cheese, grated

Directions:
1)  Heat oven to 425 degrees F.  Bring milk, butter, salt, and 1/2 cup water to a boil in a 4-qt. saucepan over high heat. Add flour, stirring until dough forms. Reduce heat to medium and cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes. Transfer to a bowl and using a hand mixer, beat in 1 egg until smooth. Repeat with remaining eggs, beating each one at a time, until dough is smooth. Stir in cheese.
2)  Using a large tablespoon, drop balls of dough onto parchment paper-lined baking sheets. Place in oven and immediately reduce temperature to 375 degrees F.  Bake until golden brown, about 30 minutes. Serve warm. Yield: 2-1/2 dozen.






One Year Ago Today: Silken Turnip and Potato Soup














Two Years Ago Today: Rue Tatin Sweet Crescent Rolls














Three Years Ago Today: Wild Rice, Celery and Walnut Salad















Four Years Ago Today: Petite Apple Cakes

David Eyre's Baked Pancake + Our Orphan of the Storm

 

Our youngest grandson doesn't understand what all the fuss is about.

From the kitchen of One Perfect Bite...Remember General MacArthur's, "Old soldiers never die, they just fade away"? Well, there are also recipes that refuse to die, but unlike the general, they ebb and flow, rather than fade away. David Eyre's famous recipe for baked pancakes can be counted in their number. Craig Claiborne first wrote about the pancake in 1966 following a brunch he enjoyed in the home of Eyre while vacationing in Hawaii. The pancake looks a bit like a Dutch Baby but it is more delicate in flavor and can best be described as a cross between a pancake and a crepe. A simple batter is poured into a sizzling butter bath and baked. While in the oven it poofs to perfection before sinking under its own weight into a thin layer of eggy goodness. This effortless confection has never lost its popularity with those who have tasted it. It is a classic case of once bitten. If you have never made it, I hope you'll give this recipe a try. You, too, will become a convert at first bite. As an aside, David Eyre died in 2008 at the age of 96. His daughter told Amanda Hesser that his last supper was the pancake. I thought his signature pancake would be a perfect feature for Shrove Tuesday.

David Eyre's Baked Pancakes...from the kitchen of One Perfect Bite courtesy of The Essential New York Times Cookbook, Martha Stewart and Food52

Ingredients:
1/3 cup all-purpose flour
1/2 cup whole milk
2 eggs, lightly beaten
Pinch of nutmeg
4 tablespoons (one half stick) of unsalted butter
2 tablespoons confectioners’ sugar
Juice of half a lemon

Directions:
Heat oven to 425 degrees F. Combine flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave batter a little lumpy. Melt butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in batter. Bake for 15 to 20 minutes, until the pancake is golden brown. Sprinkle with sugar and return briefly to oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade. Yield: 2 to 4 servings.

One Year Ago Today: Lemon Shortbread Cookies for Valentine's Day

Two Years Ago Today: Lamb Shreds withVermicelli

Three Years Ago Today: Eggs Smothered in Spoonbread

Asian-Style Sea Bass with Ponzu Sauce - Certified Steak and Seafood Promotion

This sponsorship is brought to you by Certified Steak & Seafood Company
                       who we have partnered with for this promotion.



From the kitchen of One Perfect Bite...Included in the box received I received for the promotion sponsored by Certified Steak and Seafood Company, were the beautiful Chilean Sea Bass steaks that I used to create the recipe I want to share with you tonight. The steaks arrived vacuum sealed and carefully packed in dry ice, so there was no hint of premature thawing. Once thawed and baked the thick bass steaks were sweet, butter soft and flaky. They were every bit as good as the beef filets the company provided for the Mushroom-Crusted Filet Mignon that I featured last evening. I'm really impressed with the quality of the fish and beef CSS provides for its customers and I heartily recommend them to you. Before going into tonight's featured recipe, I'd like to tell you a bit about Certified Steak and Seafood Company. This is the information they wanted me to share with you and I'm happy to oblige.

"Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no 'middle man' making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.

Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.

They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase."

Tonight's recipe uses their Chilean Sea Bass steaks. This is what the brother's would like you to know about their product.



CSS Chilean Sea Bass - A popular favorite in restaurants across America, the best Chilean Sea Bass now comes to your table courtesy Certified Steak and Seafood. Harvested and processed under close inspection of the National Marine Fishery Service, this wild caught fish is soft, tender, smooth and easy to cook. The filets make for an impressive meal or memorable gift.

Chilean Sea Bass is in fact just the marketing name for the fish called Patagonian Toothfish. It’s actually not a bass and not always fished in the waters of Chile, but Chileans were the first to market it, so the name just stuck. Although not as beautiful as the others, this fish is quite the diamond in the rough. Its firm yet tender white meat make this fish a premium choice for a scrumptious meal.

There is a common misconception that Chilean Sea Bass is an endangered species. While that is not true, its premium value, makes it subject to illegal fishing that makes managing the population of this fish very difficult. This is why CSS, verifies that all of its sources are reputable, and offer peace of mind with every bite.

The company, which for years has worked with restaurants and resorts, recently began selling directly to consumers. This promotion is part of a campaign effort to build awareness about their brand and amazing products. All available products can be seen in their catalog which can be found here, or by clicking on the image below. The coupon code just below entitles you to $25 off an order placed before February 28, 2013. Don't let this opportunity pass you by.



To stay up to date with new products and and new information, you might also want to follow the Certified Steak & Seafood Company on their Facebook page, Twitter and/or Pinterest.

                                           Asian-Style Sea Bass with Ponzu Sauce

From the kitchen of One Perfect Bite...This lovely entree is a study in simplicity and spare elegance. There are few recipes easier to prepare than this, but when made with quality ingredients it produces a meal that's fit for royalty. This dish is decidedly Asian, so I go all out and serve the fish on a bed of spinach that's quickly sauteed and lightly flavored with a touch of sesame oil and garlic. The meal can be on the table in less than 30 minutes and I have only one caution to share with you regarding its preparation. Please, please, please - don't overcook the fish. Use an instant read thermometer and bake the fish until it has an internal temperature of 140 degrees F. The steaks I used were an inch and a half thick and it took about 15 minutes for them to reach that temperature. It is also important to let the steaks sit for 5 minutes before you serve them. The sauce is as easy to make as the fish and it will cause you no problems whatsoever. I do hope you'll give this recipe a try. It really is delicious. Here's how the fish is made.

Ingredients:
Sauce
1/4 cup light brown sugar
1/3 cup commercially prepared ponzu* sauce
1/4 cup rice wine vinegar.
2 tablespoons lime juice
1/4 cup saki
1/4 teaspoon dark sesame oil
Sea Bass
Nonstick cooking spray
4 (8-oz.) sea bass steaks, about 1-1/2 inches thick
Coarse salt and pepper
Sauteed spinach
Optional: Toasted sesame seeds and sliced scallions.

Directions:
1) Preheat oven to 425 degrees F. Spray a baking pan with nonstick cooking spray.
2) To prepare sauce: Combine brown sugar, commercially bottled ponzu sauce, rice wine vinegar, lime juice, saki and sesame oil in a small pan. Bring to a boil and simmer until sauce bubbles and becomes syrupy.
3) To prepare fish: Season steaks with salt and pepper on both sides. Place in prepared baking dish. Spoon 2 teaspoons sauce over each steak. Reserve unused glaze. Transfer baking dish to oven and bake for about 15 minutes, or until fish is just cooked through (internal temperature of steaks will be 140 degrees F). Let sit for 5 minutes. Spoon reserved sauce over steaks. Serve on top of a bed sauteed spinach. Garnish with toasted sesame seeds and scallions, if using. Yield: 4 servings.

*Ponzu is a citrus flavored soy sauce that is popular in Japan. It can be found in the Asian-food aisle of any large grocery store.

One Year Ago Today: French Toast

Two Years Ago Today: French Dip Sandwich

Three Years Ago Today: Chunky Clam and Bacon Dip

Vegetable Strata

From the kitchen of One Perfect Bite...This strata is a wonderful way to use the produce that floods green markets at this time of year. Better still, the dish is relatively easy to make. While there is some chopping involved, the strata comes together quickly and the finished dish makes a wonderful entree for a brunch or light supper. The recipe, which comes from Fine Cooking, is straight forward and easy to follow, and you'll have no problem with this dish, if you follow the recipe instructions. If you want to extract the most flavor from the vegetables, make sure they are browned before they are layered into the casserole. The browning is simple to accomplish if you do not crowd the pan and let the vegetables sit undisturbed for a couple of minutes before you flip them over. Unlike most strata, this one can be baked as soon as it is assembled, and that makes it a great candidate for a weeknight meatless meal. This is a nice recipe, and, if you are partial to egg dishes, I really think you'll like this one. Here's how it is made.

Vegetable Strata...from the kitchen of One Perfect Bite courtesy of Fine Cooking Magazine

Ingredients:
About a dozen 1/2-inch-thick slices French or Italian bread (enough to cover the bottom of your pan), day-old or lightly toasted
1 clove garlic, lightly crushed
Kosher salt and freshly ground black pepper
2 cups milk or a mixture of milk and cream
5 large eggs
1/2 cup freshly grated Parmigiano-Reggiano, divided
Pinch dried red pepper flakes
1 loosely packed cup basil leaves, chopped
2 tablespoons olive oil
1 small onion, finely chopped
2 medium summer squash or zucchini, or 1 of each
2 ripe tomatoes

Directions:
1) Heat oven to 350 degrees F. Lightly butter an 8x8-inch baking dish. Rub top of each slice of bread with garlic clove. Lay slices in dish in one layer, cutting them into pieces where necessary. Season with salt and pepper.
2) Measure milk in a 1-quart measure, preferably one with a spout. (Or measure it and transfer it to a bowl.) Add eggs, half of the cheese, red pepper flakes, and a generous amount of salt and pepper. Whisk vigorously to beat eggs and to combine. Add basil and stir gently. Set aside.
3) In a large sauté pan, heat oil over medium high heat. Add onion; cook, stirring occasionally, until it softens and colors lightly, about 5 minutes. Meanwhile, trim the squash, cut them lengthwise into quarters and, holding quarters together, slice them into pieces about 1/3 inch thick. Stir squash into onions, spread in a single layer, and let sit undisturbed for 1 to 2 minutes to encourage browning; check color before you turn them.
4) Meanwhile, halve and seed tomatoes. Coarsely chop them. When squash is lightly browned on both sides and crisp-tender, add tomatoes, stir to toss, and take vegetables off the heat.
5) With a slotted spoon, transfer vegetables to baking dish, spreading them evenly over bread. Give milk and egg mixture a stir and gently pour it all into the dish. Top with the remaining cheese. Bake until milk and egg mixture sets, about 40 to 45 minutes. Let cool at least 5 minutes, slice into squares with the edge of a spatula, and use the spatula to lift out the pieces. Yield: 4 to 6 servings.

One Year Ago Today: Banana Muffins

Two Years Ago Today: Sweet Pickles

Three Years Ago Today: Salmon Chowder

Baked Apple French Toast Casserole

This Recipe is Featured in Redbook's, Ten Casseroles You Must Try





From the kitchen of One Perfect Bite...This is a lovely casserole to keep in mind for a weekend breakfast or brunch. As breakfast casseroles go, this inexpensive treat is a snap to make, and it has the added advantage of being as kind to the hips as it is to the wallet. The first of our local apples come to market toward the end of August, and this version of French toast appears on my table very soon after that. It seems like a great way to mark the passing of summer and I like to serve it for breakfast at some point over the Labor Day weekend. There are many versions of this dish floating through cyberspace. I finally settled on this one because of its judicious use fats and sugar. While I prefer to serve the casserole with a sprinkling of powdered sugar, I do make syrup available for others at the table. I usually prepare the one outlined in this recipe, but if I'm rushed I'll serve maple syrup or use a commercial caramel sauce that I thin a bit for easy pouring. The times suggested in the recipe are variables based on personal taste and experience. I prefer the texture of a drier toast, so I bake mine for over an hour. If you prefer a texture more akin to bread pudding, reduce oven time accordingly. This is a nice breakfast dish and I think you'll find it a welcome addition to your table. Here's the recipe.

Baked Apple French Toast Casserole...from the kitchen of One Perfect Bite courtesy of allrecipes.com

Ingredients:
French Toast
1 (1 pound) loaf French bread, torn into bite-size cubes
6 eggs
1-1/2 cups skim milk
1/3 cup + 2 tablespoons white sugar, divided use
1 tablespoon vanilla extract
4 medium Golden Delicious apples - peeled, cored and cut in 1/2-inch dice
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Syrup
1/2 cup white sugar
1/4 cup all-purpose flour
1/2 cup butter, melted
1/2 cup brown sugar
1/2 cup skim milk
2 teaspoons vanilla extract

Directions:
1) Spray or grease bottom and sides of a 9 x 13-inch baking pan.
2) To make French toast: Scatter bread cubes in bottom of prepared pan. Place eggs, milk, 1/3 cup sugar and vanilla in a large bowl and beat to combine. Pour mixture over bread cubes. Mix cinnamon, nutmeg and 2 tablespoons sugar in a medium bowl. Add apple cubes and toss to coat. Spread apples over bread cubes. Cover and refrigerate for several hours or overnight. Thirty minutes before baking, remove casserole from refrigerator and preheat oven to 350 degrees F. Bake casserole for 60 to 75 minutes, or until custard is set and golden brown. Serve casserole hot with warm syrup. Yield: 8 servings.
3) To make syrup: Combine white sugar, flour, and melted butter in a small saucepan. Stir in brown sugar, skim milk, and 2 teaspoons vanilla. Cook, stirring, until thick.

One Year Ago Today: Wild Rice and Vegetable Pilaf

Two Years Ago Today: Quinoa Salad with Asian-Style Dressing

Three Years Ago Today: Mud-Slide Chocolate Cake with Coffee and Kahlua

Oven-Barbecued Buttermilk Pork Chops

From the kitchen of One Perfect Bite...While this is a ridiculously easy recipe, it's surprisingly tasty and everyone who has tried these chops really seems to enjoy them. The base recipe feeds 6 people. If you need more than six chops, the recipe directions will remain the same, but you will need a second heavy skillet in which to cook the overflow. I use an Asian barbecue sauce to glaze our chops, but any sauce, including a commercially prepared one, can be used to finish them.  Buttermilk should be the star here. It makes the chops remarkably tender and moist, and the sauce is almost superfluous if you keep the pork on the rare side.  Please don't overcook it.  When we are home, I serve the chops  with cheese scalloped potatoes, but limitations of the kitchen I'm working in, make mac n' cheese a better choice for dinner tonight. I really like chops cooked in this fashion. The technique is interesting and much like the one I use for thick-cut beef filets. It works for beef and it works for pork as well.  I think it is a great way to assure that meat is not overcooked. I hope you try these. Here's the recipe.

Oven-Barbecued Buttermik Pork Chops...from the kitchen of One Perfect Bite

Ingredients: 

Chops

6 to 12 (1-1/4 inch thick) boneless pork chops
1 quart lowfat butter milk
Salt and freshly cracked pepper
2 to 4 tablespoons extra-virgin  olive oil
Barbecue Sauce
1/3 cup miso
1/3 cup sugar
1/3 cup toasted sesame oil
1/4 cup Asian fish sauce
1/4 cup rice wine vinegar
1/3 cup Korean chile paste (gochujang)
1 tablespoon minced garlic
2 tablespoons minced fresh ginger

Directions:
1) Lightly salt and pepper pork chops. Place chops in a single layer on bottom of a large, shallow baking pan. Cover chops with buttermilk and refrigerate over night, turning chops once or twice.
2) To make barbecue sauce: Whisk  miso, sugar, sesame oil, fish sauce, vinegar, chile paste, garlic and ginger together in a bowl. Transfer to a small pan and boil to thicken slightly. Cool to room temperature. Cover and refrigerate sauce until needed.
3) Preheat oven to 425 degrees F. Drain chops and pat dry. Season both sides well with salt and pepper. Heat olive oil in a large ovenproof skillet until it shimmers. Add 6 pork chops to pan and cook over high heat until browned on bottom, turn chops and immediately transfer skillet to oven. Bake for 10 minutes, or until instant read thermometer registers 135 degrees F. Brush chops with sauce and glaze under broiler for a minute or two to set. Serve immediately, passing extra sauce at the table. Yield: 6 servings.

One Year Ago Today: Butter Pecan Ice Cream

Two Years Ago Today: Coconut Bubble Tea

Three Years Ago Today: Pink Lemonade

Retro Family Meatloaf

From the kitchen of One Perfect Bite...Meatloaf isn't glamorous, but like most of you who have raised, or are raising a family, I can make one in my sleep. I have at least a dozen recipes for loaves of one type or another. Some are fancy and can rival the finest of French pates, but this effortless creation is the one that I relied on when I was working and all the chairs around my table were still occupied. It is one of the few recipes in my collection that relies on a dehydrated soup mix.  I gave myself absolution for using it years ago and I'm unapologetic about its use in this particular recipe. It simply works better than fresh onions in this meatloaf. I suspect the recipe originally came from the Lipton's test kitchens, but I have not been able to verify that or identify who else might have been responsible for its creation. It you can fill in the blanks, please let me know so I can properly credit the source.  The loaf takes about 10 minutes to mix, and if you form it into mini-loaves as I have here, you can have dinner on the table in just a bit over 30 minutes. If you prefer to bake it as a single loaf, use a 9 x 5 x 2-inch loaf pan to form it, but turn it onto a baking pan to bake for about 50 to 60 minutes. The freestanding loaf allows all surfaces of the meatloaf to be glazed and helps keep it  from sitting in the drippings that are released as it bakes. This recipe will make 6 servings. It can be doubled or tripled if you are feeding a gang. This makes an nice entree for a family meal. I know those of you who try it will appreciate the ease with which this comes together. It's a great recipe to make in the kitchen of a vacation rental. Here's how the meatloaf is made.

Retro Family Meatloaf...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds lean ground beef
3/4 cup crushed buttery round crackers (i.e. Ritz)
1 cup shredded Cheddar cheese
1 (1-oz.) package dry onion soup mix (i.e. Lipton)
2 large eggs, beaten
1/4 cup chili sauce(i.e. Heinz) or ketchup
3 tablespoons steak sauce

Glaze:

1/4 cup chili sauce
2 tablespoons brown sugar
2 teaspoons cider vinegar

Directions:
1) Preheat oven to 350 degrees F.
2) To make glaze: Combine chili sauce, brown sugar and vinegar in a small bowl. Set aside.
3) Combine ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl and mix until until well combined. Do not overmix.
4) Whisk eggs, ketchup, and steak sauce in a separate bowl until smooth. Add to meat and mix until evenly combined. If mixture seems too dry, add a little water. Divide mixture into 6 equal portions. Shape into cupcake size rounds or ovals and place on a baking sheet. Brush tops with half of glaze.
5) Bake in until mini-meatloaves reach 160 degrees F, about 20 to 25 minutes. brush again with reserved glaze. Serve immediately. Yield: 6 servings.

One Year Ago Today: Whole Wheat Pasta with Sun-Dried Tomato and Walnut Pesto

Two Years Ago Today: Corn and Radish Salad

Three years Ago Today: Green Beans with Sesame-Miso Sauce