Smoked Sausage and Cabbage Skillet

From the kitchen of One Perfect Bite...I just saw a cartoon that inferred, nay actually said, "If it is fast, easy and cheap, it's not food." Hah! The food police can't scare me 'cause I carry a knife and have been in the kitchen for more years than they have been alive. I've developed formidable knife skills that more than match my attitude, so they generally stay clear of me. Chop enough onions and that is bound to happen. So, whilst they while away, I went ahead and made a fast, easy and cheap meal for our dinner just to spite them. I'm happy to report it's good enough to share with all of you tonight. While I've made a few changes, my recipe is based on one that was first posted on the blog Happy Living with Tina which you can find here. This dish has the added attribute of being easy to clean up after. Everything is mixed and cooked in one skillet, so even if you choose not to make this now, keep the recipe in mind for the barely adequate kitchens that are found in summer rental cottages. I do hope that at some point you will try this. Here is how the casserole is made.

Bob's in the Kitchen - Braised Pork with Cream and Cabbage

From the kitchen of One Perfect Bite...This is one of our favorite dishes. It is a French peasant braise that is surprisingly easy to make and it makes a great dinner for a wet and windy evening. From start to finish, it takes about an hour to get this casserole to the table, and while it would be terrific served with mashed potatoes on the side, I used noodles because they were easier to make. Those of you who are still fighting the winter blahs will appreciate the hearty goodness of this meal. Directions for making it can be found here.

Colcannon for All Hollow's Eve - Away A While Recipe Favorites

Colcannon for All Hollow's Eve

From the kitchen of One Perfect Bite...Back in the day, this was a perennial favorite on my Halloween table. Colcannon, a traditional Irish dish associated with Halloween, is made with potatoes and savoy cabbage and served with a well of butter in its center. It's simple and delicious and comes with folklore that's sure to please the curious or superstitious. The tale, as told to me, concerns the fate of unmarried women who would put the first and last spoonfuls of Halloween colcannon into a stocking and hang it on their doors. Their shared belief was that the first man who walked through the door would become their husband. Immigration statistics and the birth rate, all those years ago, lead me to believe this didn't work real well. Back then, the ingredients used to make colcannon could be found in any Irish country garden. The second bit of blarney revolved around the selection of a cabbage from that garden by a blindfolded, unmarried woman. The cabbage she selected would be used to make a colcannon into which a ring was hidden. Of course, the person who found the ring would be the next to marry. I must warn you that my recipe for colcannon uses classic ingredients but techniques that my grandmother would frown upon. There are two or three steps to assembling any colcannon. The meat, if used, should be cooked before the potatoes and the cabbage are started. I use a slab of bacon to make mine. Ham can also be used. I simmer it in water for about 45 minutes before dicing it. My potatoes are conventional enough, though I do steam rather than boil them. I prefer to cook my cabbage in a wok. It's the easiest way I know to assure crisp tender greens that aren't water logged. When it all is assembled it looks like a traditional colcannon, but there will be a hint of smoke to play against crisp cabbage. The recipe can be found here.

                    

                                                    Older Posts

                   One Year Ago Today:                                                      Two Years Ago Today:

          Crock Pot Chinese Hacked Pork                                           Day of the Dead Bread

             Three Years Ago Today:                                                                Four Years Ago Today: 

   Pumpkin and Cinnamon Squares                                                  Roasted Pepper and Tomato Soup

Braised Pork with Cream and Cabbage - Away A While Recipe Favorites

Cotes de Porc A L'Auvergnate

Braised Pork with Cream and Cabbage

From the kitchen of One Perfect Bite...I am what I eat, but is that all that I am? I'm passionate about many things, consumed by some and totally repulsed by others. I'm intense and commit totally or not at all. My Dad - first coach and cheerleader - would watch my antics, shake his heads and murmur to me and an invisible assembly, "Thank God, you're not a missionary!" I garden with the same intensity as I cook and that's how it happened that I was up to my knees in mulch on a wet, chilly Oregon day last week. It wasn't the bitter cold of winter, but rather a creeping, damp that chills the bone and afflicts serious gardeners wherever they may be. Soup and stew help ward it off, but there was no time to make either. I culled from memory a recipe - a golden oldie - that would provide warmth and comfort in a bit less than an hour. I'd forgotten how satisfying pork cooked in this manner can be. You'll need some bacon, pork chops, cabbage, wine and cream to pull it off. Then let imagination carry you to a French farmhouse kitchen with a roaring fire and bottle of vin rouge on the table. Grab a glass and pour. The recipe comes from the mountainous Auvergne region of France which is famous for rustic pork dishes such as this one. You can find the recipe, here.

                    

                                                    Older Posts

                   One Year Ago Today:                                                      Two Years Ago Today:

  Fresh Apple Bread with Caramel Glaze                                    Pumpkin Bread Pudding

          Three Years Ago Today:                                                             Four Years Ago Today: 

                     Soul Cakes                                                                    Chocolate Peanut Snowballs

Inside Outside Cabbage and Rice Casserole

From the kitchen of One Perfect Bite...The first flush of fall always brings out the farm wife in me. Though our numbers have dwindled, falling leaves mean that flour and yeast will be bought in quantity and my stockpot, hidden for the summer, will again assume a place of prominence in the kitchen. When our children were still at home, it also signaled casserole season. Two of my three were athletes, and had the appetites of trencherman. The third, while less active, just loved to eat and had a metabolism that allowed caloric consumption that would have felled a lesser mortal. Suffice it to say, casseroles made a regular appearance on my table, and tonight's feature for deconstructed cabbage rolls is one they really enjoyed. The recipe is simple to follow and it is easy enough for your young athletes to make for themselves. This is a heavy dish, so I don't recommend serving it to those with peckish appetites, but if you cook for hearty eaters who enjoy full-flavored meals, you might want to give this casserole a try. Here is how it is made.

Two Summer Sides - Asian Cucumber Salad + Cabbage, Pineapple and Peanut Salad

From the kitchen of One Perfect Bite...These recipes both were originally developed to feed four or six people. Last week,  it was necessary to double or triple the ingredients in order to feed the hungry mouths and hollow legs that gathered round the table. I made one salad, and the elder of my two daughters made the other. My cucumber salad was to accompany an Asian meal and her fancy slaw was part of a meal whose centerpiece was fresh fish tacos. The tacos were made with really fresh halibut and they were some of the best I've ever tasted. Kitchen limitations caused us both to take shortcuts and we used packaged vegetables that did away with the need to shred or julienne. I was unable to find English cucumbers, so I had to substitute the regular garden variety that is commonly found in supermarkets. My salad was delicious but it lacked the eye appeal I had hoped for. The slaw had lovely color and great crunch and it was a perfect topper for the tacos. When the time comes for me to relinquish my cooking crown, I know my family will not starve. There is an heir waiting in the wings. Both salads are delicious and each of them can be made in about 15 minutes. They are a great way to add substance and some texture to  lighter summer meals. I think you will enjoy both of them. Here is how they are made.

Asian Cucumber Salad...from the kitchen of One Perfect Bite inspired by Alice Currah@Savory Sweet Life

Ingredients:
3 English cucumber peeled and thinly sliced
1-1/2 cups shredded carrots
3/4 cup thinly sliced red onion
1-1/2 cups of rice vinegar
3/4 cup of sugar
1 tablespoon Thai chili garlic sauce
Salt to taste

Directions:
1) Combine vinegar, sugar, chili garlic sauce and salt in a microwave bowl. Microwave on HIGH power for 45 seconds. Stir until sugar is completely dissolved.
2) Combine cucumbers, carrots, and red onion in a large bowl. Pour vinaigrette over cucumber mixture and toss to coat. Chill for at least 30 minutes before serving. Yield: 12 to 16 servings.

Cabbage, Pineapple and Peanut Salad...from the kitchen of One Perfect Bite inspired by Marie Simmons' Fresh and Fast Vegetarian Cookbook

Ingredients:
Salad
2 (12-oz.) packages of shredded coleslaw
4 cups coarsely chopped pineapple
1 cup coarsely chopped dry-roasted peanuts
1 large jalapeno, halved lengthwise, seeded and cut crosswise into 1/8-inch slices
Dressing
1/3 cup extra-virgin olive oil
1/3 cup unseasoned Japanese rice vinegar
2 teaspoon grated peeled fresh ginger
2 garlic clove, grated
2 teaspoon coarse salt
1/2 cup chopped fresh cilantro (optional)

Directions:
1) Combine cabbage, pineapple, peanuts and jalapeno in a large bowl.
2) To make dressing: Whisk oil, vinegar, garlic, ginger and salt in a small bowl until blended. Add to  cabbage and toss to blend. Add cilantro, if using. Serve at room temperature. Yield: 12 to 16 servings.

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

      

One Year Ago Today: Southwestern Soft Taco Salad

Two Years Ago Today: Orange Rhubarb Bread

Three Years Ago Today: Blueberry Buckle

Four Years Ago Today: Orange Phoenix Chicken with Grilled Bok Choy

Haluski - Polish-Style Cabbage and Noodles with Bacon

From the kitchen of One Perfect Bite...I had a sense at breakfast this morning that this probably wasn't the day to suggest soup and salad for supper. The Silver Fox, who is not normally a breakfast person, was eating like there was no tomorrow. I made a mental note regarding dinner and then dashed out to complete my chores for the day. The weather here was dreadful. It poured and by the time I made it home I was drenched and cranky and needed a timeout. I curled up on the sofa with the intent of reading, but promptly fell asleep. I don't know if it was the noise or the smell that first got to me, but banging pots and the overwhelming smell of cabbage certainly disturbed my sleep. Our first apartment was a basement flat in building so old it probably housed someone's immigrant ancestors. Over time, cooking odors had settled in the walls and hall runners and I suspect that no amount of paint or shampoo could ever rid the smell of cabbage from that building. Talk about déjà vu. At any rate, the Silver Fox, who doesn't do a lot of cooking, had taken over my kitchen and the odors of bacon, cabbage and onions were a sure clue that "guy" food in the wind. Strangely enough, his appetite had taken him back to a meal we both learned to cook in that old tenement building almost fifty years ago. Our landlords were a wonderful old couple who thought we were too young to be on our own. We were taken under their wings, despite protestation, and that's how it happened that two Catholic kids from the South side of Chicago ended up with a Jewish mother who taught them how to cook dishes from the ghettos of Eastern Europe. My Fox was making a version of Haluski, a somewhat heavy dish that combines noodles with copious quantities of cabbage and bacon. It is not a dish for the faint of heart or those with peckish appetites, but it is delicious and really easy to make. So easy in fact, that I'll let the recipe speak for itself. Nowadays folks make this dish with bow tie pasta. There wasn't a lot of farfalle floating around the Warsaw ghetto, so if you'd rather make the dish with noodles feel free to do so. It will be more authentic and in keeping with tradition. Here's the recipe for those of you who are really hungry.

Haluski - Polish-Style Cabbage and Noodles with Bacon...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound bacon, ham or Polish sausage, diced
2 tablespoons butter
1 cup onion, sliced
3 garlic cloves, chopped
8 cups cabbage, sliced
1 pound bow tie pasta, cooked
Salt and pepper to taste

Directions:
1) Fry bacon and onions with butter and garlic in a large deep skillet.
2) Add cabbage, stir to combine and continue to saute in covered skillet until cabbage is cooked through. Add water as needed to keep cabbage from browning as it cooks.
3) Add cooked bow tie pasta and season with salt and pepper. Continue to cook until warmed through. Yield: 4 to 8 servings.

One Year Ago Today: Penne with Garlic Roasted Mushrooms

Two Years Ago Today: Cinnamon Raisin Swirl Bread with Streusel Topping

Three Years Ago Today: Cuban Reuben with Mojo

Bratwurst with Beer and Cabbage

From the kitchen of One Perfect Bite...There was a period of years, actually decades, when I refused to let sausage of any type cross my lips. I blame that on that on my ill-spent childhood and a completely unplanned encounter with alcohol when I was all of 4 years old. The neighbors had all come together at our house to celebrate V-J Day and my parents were serving a sweet ceremonial-type wine that was commonly offered to guests back in the day. There was an accident in front of the house and they all trooped out to see what was going on. I had been eying their glasses all evening and convinced they were drinking grape juice, proceeded to down every glass in the room. Loved it! At least initially. Mom didn't, but there wasn't much she could do with the house full of guests. So, while glaring at me, she went about her business and readied a spread that included salads and an assortment of grilled sausage and hot dogs. Though I was by this time feeling decidedly unwell, I dared not refuse the hot dog I had been given. I managed to down two or three bites before Bacchus exacted his revenge. It would be another 40 years before I could swallow any type of bun-encased sausage and I still, to this day, haven't had another glass of sweet wine. Now, that bit of my history is what makes today's recipe so unusual. I actually made bratwurst this week and shared it with company, albeit on a beach. I used a recipe that was developed by Emeril LaGasse and I was really pleased with the result. Because we were also feeding children, I used a non-alcoholic beer to cook the sausage and make the cabbage topper. I used O'Doul's Amber, which I often use for cooking when I want the flavor of hops without the bitterness. It is hard to spoil really good bratwurst unless it is overcooked, but the toppings used to smother it can often be problematic. That is not the case here. This would be a wonderful dish for game day or any male gathering, so I'm passing the recipe on to you. Here's how this version of bratwurst with beer and cabbage is made. I really think you'll be pleased.

Bratwurst with Beer and Cabbage...from the kitchen of One Perfect Bite courtesy of Emeril LaGasse

Ingredients:
8 links of fresh bratwurst
3 (12-ounce) bottles of beer
8 ounces bacon, chopped
2 cups julienned onions
Freshly ground black pepper
1 small head of cabbage, cored and shredded
Salt
2 tablespoons chopped garlic
1/4 cup whole grain mustard
8 egg hot-dog buns

Directions:
1) Preheat grill. Place beer in a saucepan, over medium heat. Bring liquid to a boil. Add sausages and cook for 10 minutes. Remove sausages from liquid, but reserve liquid. Set sausages aside.
2) Render bacon in a large saute pan set over medium heat, until crispy, about 6 to 8 minutes. Remove bacon and set aside. Discard all bacon fat except for 1/4 cup. Place 1/4 cup of fat back into pan and add onions. Season with black pepper. Saute for 2 to 3 minutes, or until tender. Add cabbage. Season with salt and pepper. Continue to saute for 4 minutes or until cabbage is tender. Stir in garlic, mustard and 2 cups of cooking liquid from sausages. Bring liquid to a simmer and cook for 8 to 10 minutes, stirring occasionally. Re-season with salt and pepper. Place sausages on grill and cook for 2 minutes on each side. To serve, place sausages between each bun. Top each sausage with some of the smothered cabbage. Yield: 8 servings.

Cook's Note: Sausages can also cooked in a grill pan on top of stove.









One Year Ago Today: PDG Cinnamon Rolls














Two Years Ago Today: Julia Child's English Muffins

Bow Tie Pasta with Cabbage, Pancetta and Cheese

From the kitchen of One Perfect Bite...This dish has moved from beta testing and is now firmly ensconced in that part of my recipe collection reserved for visiting grandsons. The older crew have always been good eaters, but their palates are developing and they are starting to appreciate theme and variation in their meals. I know they'll love the way this dish that takes old and familiar ingredients and mixes them in a way that is completely new to them. The combination of noodles and cabbage is found in many cuisines, but I think Jamie Oliver's unique presentation of this dish stands heads and shoulders above the others that I've tried. As a child, I became familiar with Krautfleckerl and Haluski thanks to our German and Polish neighbors. I happened to love both preparations, but over the years cabbage lost its cache and wasn't often served on American tables. It is experiencing a bit of a resurgence now thanks to influence of the fresh and local food movement. There would be converts aplenty if everyone could taste Oliver's creation. This dish is not inexpensive to prepare. It uses pancetta and I know there will be a temptation to use blanched bacon in its place. Try not to do that. Blanched bacon taste like blanched bacon and the unique flavor of pancetta is important to the success of this dish. Slivered almonds, however, can be used in place of pine nuts, which, for reason I will never understand, have become ridiculously expensive and worthy of a king's ransom. Obviously, buffalo mozzarella would be wonderful in this dish, but any decent fresh mozzarella will work well as a stand-in. If you are looking for something a bit different to tease your appetite and palate, I think you'll really enjoy this combination. Here's the recipe.

Bow Tie Pasta with Cabbage, Pancetta and Cheese...from the kitchen of One Perfect Bite inspired by Jamie Oliver

Ingredients:
1/4 cup extra-virgin olive oil
1/4 pound thinly sliced pancetta
3 tablespoons pine nuts
2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme
1 garlic clove, minced
1 head of Savoy cabbage (about 1 3/4 pounds)—tough outer leaves discarded, cabbage quartered, cored and cut crosswise into 1/2-inch ribbons
Salt and freshly ground pepper
1/2 cup water
1/4 cup freshly grated Parmesan cheese
1 pound bowtie pasta (farfalle)
7 ounces fresh mozzarella, cut into 1/2-inch dice

Directions:
1) Heat 1 tablespoon of olive oil in a large, deep nonstick skillet. Add pancetta and cook over moderate heat, turning once, until golden, about 5 minutes. Transfer pancetta to a cutting board and coarsely chop. Strain the fat through a fine sieve; wipe out the skillet and pour fat back into it.
2) Add pine nuts to skillet and cook over moderate heat, stirring, until golden, about 3 minutes. Using a slotted spoon, transfer nuts to a plate. Add thyme and garlic to the skillet and cook, stirring, until fragrant, about 1 minute.
3) Add cabbage and toss to coat with drippings. Cover and cook over moderately low heat until wilted, about 3 minutes. Season with salt and pepper. Add water and
Parmesan, cover, and cook until the cabbage is tender, about 10 minutes.
4) Meanwhile, cook pasta in boiling salted water until al dente. Drain pasta and shake dry, then return it to pot. Add cabbage, mozzarella, pancetta, pine nuts and remaining 3 tablespoons of olive oil and toss until cheese is slightly melted. Season with salt and pepper. Transfer to a bowl and serve. Yield: 6 to 8 servings.

This post is being linked to Presto Pasta Nights which is celebrating its fifth anniversary this week. Congratulations Ruth!









One Year Ago Today: Spotted Dog















Two Years Ago Today: Yangzhou Fried Rice

Baja Summer Slaw

From the kitchen of One Perfect Bite...This bright and colorful salad is a wonderful addition to a summer barbecue. It's packed with tropical flavors and its vague sweetness is a perfect foil for the smoky and spicy flavors that come off a grill. The salad is based on one that was served with seafood, particularly shrimp and lobster, when Bob and I were trekking through Baja Mexico, a very long time ago. We were without chick or child at the time and our spirit of adventure was far larger than our wallets. The Baja had not yet been discovered, so it was still possible to explore the peninsula and the Sea of Cortez on the cheap. We camped and cooked on open fires and every so often we'd dine out. My entree on those occasions was always shellfish because it was fresh and abundant and you could watch it being prepared. Were it not for its freshness, that would have been a strange choice. Pacific lobster, at least in my opinion, lacks the flavor of its Atlantic cousin. It needs something to perk it up and slaws or salads of this type really did the trick. I've fashioned a recipe of sorts for you, but as you read through the ingredients you'll see how you might be able to play with it. I love the freshness of this salad and I think you will, too. It's very easy to make and you can be as creative with the ingredients as you like. It is a lovely slaw, but I must admit I miss the dash of adventure we added all those years ago. Perhaps you can add your own. Here's the recipe.

Baja Summer Slaw...from the kitchen of One Perfect Bite

Ingredients:
1/4 cup pineapple juice from canned pineapple tidbits
2 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/8 teaspoon sugar
1/4 teaspoon salt
1 (10-oz.) bag very finely shredded cabbage (angel hair)
1 (8-oz.) can pineapple tidbits packed in pineapple juice
1 cup diced papaya or mango
1 cup diced sweet red bell pepper
1 small jalapeno pepper, finely chopped with seeds and ribs removed
1/4 cup minced cilantro
Salt and pepper

Directions:
1) In a jar with a tight-fitting lid, combine pineapple juice, oil, lime juice, cilantro, cumin,sugar and salt in a jar with a tight fitting lid. Shake well.
2) Combine cabbage, pineapple, papaya, bell pepper, and jalapeno pepper in a large bowl. Drizzle with dressing and toss to coat. Cover and refrigerate for at least 2 hours. Add cilantro and stir just before serving. Yield: 6 servings.







One Year Ago Today: Beginner's Whole Wheat Batter Bread













Two Years Ago Today: Apple Onion Bread with Cheddar Cheese







You might also enjoy these recipes:
Oil and Vinegar Coleslaw - Brown Eyed Baker
Sweet and Spicy Coleslaw - Inspired 2 Cook
Creole Coleslaw - My Catholic Kitchen
Asian Coleslaw - Elly Says Opa
Pineapple Coleslaw - Good Thymes and Good Food

Creamed Shanghai Bok Choy

From the kitchen of One Perfect Bite...This, arguably, is the ultimate in miniature vegetables. Our local Asian market has started stocking a diminutive form of Shanghai bok choy. I'm thrilled. Bob and I became huge fans of the vegetable in China. Bok choy has crunchy stems and crinkled, spinach-like leaves. It appeared almost daily on the breakfast buffets in tourist hotels where it was steamed until crisp-tender and then napped with a light cream sauce. It appeared later in the day as a stir fry, topped with a garlic sauce that could be hot or not, depending on location or the cook's whim. Bok choy is a mild flavored form of cabbage that brings a lovely crispness to any dish to which it's added. I noted as we moved from one area to another that the color of the bok choy appeared to change. It wasn't my imagination. I learned that there are actually two types of the vegetable. We had been eating miniature forms of bok choy. The Canton variety had small yellow flowers and was lighter in color and sweeter in taste than its Shanghai counterpart. The Shanghai variety had a green hue and larger leaves, but, strangely enough, was the smaller of the two. I fell in love with both of the miniature versions because less chopping would be necessary with meal preparation. Once home, I began a search for recipes that would produce dishes similar to what we had been eating. This recipe for creamed bok choy makes a dish that is similar to the one we had for breakfast. I think you'll enjoy it.

Creamed Bok Choy...from the kitchen of One Perfect Bite, inspired by Gloria Miller

Ingredients:
1 pound baby bok choy (Shanghai or Canton)
1/2 teaspoon salt
1 cup chicken stock
2 tablespoons cornstarch
1 cup milk
3 tablespoons vegetable oil
1/4 cup minced smoked ham (optional)
Pepper to taste

Directions:
1) Trim ends from bok choy and cut stems into 2-inch pieces if necessary.
2) Heat a wok or large skillet over high heat. Add oil. When it begins to shimmer and bok choy and stir fry for for 2 minutes. Add salt and stock. Bring to a boil. Cover pan and cook over medium heat until softened, about 4 minutes.
3) Meanwhile, dissolve cornstarch in milk. When bok choy is softened, reduce heat and slowly stir milk mixture into pan. Do not allow milk mixture to boil. Cover pan and simmer for 3 minutes longer, stirring once or twice.
4) If using ham, sprinkle it on bok choy. Add pepper to taste. Serve hot. Yield: 4-6 servings.

Coleslaw with Creamy Buttermilk Dressing

From the kitchen of One Perfect Bite...When thinking about a salad to accompany a picnic or barbecue, coleslaw is arguably everyone's first choice. It's inexpensive to make and easy to assemble. This version uses a package of shredded cabbage and a simple buttermilk dressing that you can put together in minutes. The dressing is wonderful for any salad. If you'd like to wilt the cabbage before dressing the slaw, put it in a colander, toss it with a teaspoon of salt and let it sit for an hour or so at room temperature. Then rinse it with plenty of cold water and pat it dry. If your packaged slaw contains red cabbage be forewarned that it will bleed into your finished salad if allowed to sit too long. You may or may not want that. Here's the recipe for the slaw and the buttermilk dressing.

Coleslaw with Creamy Buttermilk Dressing...from the kitchen of One Perfect Bite

Ingredients:
1 (10-oz.) package confetti slaw
2 tablespoons finely minced shallots or scallions
1-1/2 tablespoons low-fat sour cream
1-1/2 tablespoons low-fat mayonnaise
1-1/2 teaspoons white wine vinegar
1/4 teaspoon granulated sugar
1/4 cup low-fat buttermilk
1/8 teaspoon freshly ground black pepper

Directions:
1) Place confetti slaw in a large bowl. Set aside.
2) Place shallots, sour cream, mayonnaise, vinegar, sugar, buttermilk and pepper in a 2 cup jar with a lid. Shake to combine.
3) Pour dressing over slaw and toss to combine. Refrigerate until well chilled. Yield: 4 servings.

Tonkatsu

Tonkatsu, a Japanglish word that describes a western-style pork cutlet, is one of my all-time favorite foods. Ton is the Japanese word for pig and katsu loosely means cutlet. The Japanese call western-style Japanese dishes yohshoku. Before retirement I worked for a multinational company whose cafeteria had a section devoted to Japanese food, so I'm no stranger to yohshoku. Every tenth day tonkatsu would appear on the menu and I'd be at the head of the line to claim a portion before it wilted on the steam table. I don't make this often and because it's a rare treat I've made some changes to the recipe to guarantee that it will be moist and flavorful every single time it comes to my table. The secret is brining. The technique is not Japanese and while it lacks authenticity and adds time to preparation, it's worth the effort because it keeps the pork moist. Tonkatsu is traditionally served with plain, shredded cabbage and a commercial sauce. Plain cabbage is not appealing to all palates so I toss it with a light Asian dressing just before serving and, while I can buy tonkatsu sauce, I prefer to make my own. Panko may be trendy but it absolutely necessary for breading tonkatsu. Standard Italian-style bread crumbs just won't give the crunch that adds texture to this dish.

Tonkatsu

Ingredients:
Brine:
3 tablespoons kosher salt
3 tablespoons brown sugar
2 tablespoons vegetable oil
2 tablespoons rice wine vinegar
3 sprigs fresh rosemary
1 teaspoon freshly cracked black pepper
3 cups water
4 boned pork chops or cutlets, tenderized with a jaccard and pounded to 1/2-inch thickness
Cabbage Slaw:
1 small head Napa cabbage
1-1/2 tablespoons granulated sugar
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons rice wine vinegar
Tonkatsu Sauce:
2 tablespoons granulated sugar
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons catsup
1 teaspoon salt
1/2 teaspoon pepper
1 cup all-purpose flour
2 large eggs, lightly beaten with 1 teaspoon cold water
1 to 2 cups panko
Peanut oil for deep frying

Directions:
1) To make brine, combine salt, brown sugar, oil, vinegar, rosemary, pepper and water in a small bowl; whisk until sugar is dissolved. Pour brine into a 1-gallon resealable plastic bag. Add pork and refrigerate for 6 to 24 hours before cooking.
2) To make slaw, finely shred cabbage. Set aside. Combine sugar, salad oil, salt, pepper and vinegar in a small bowl. Whisk to combine. Set aside.
3) To make tonkatsu sauce, combine sugar, soy sauce, Worcestershire sauce and catsup in a small bowl; whisk to combine. Set aside.
3) To prepare pork, remove from brine and pat dry. Preheat oil to 350 to 375 degrees F. Add salt and pepper to flour. Dust pork with flour, dip into beaten eggs, than into bread crumbs. Fry, two at a time, in at least 1-inch of oil, for 8 to 10 minutes, or until a deep golden brown. Drain on paper towelling.
4) To serve, toss cabbage with reserved dressing. Spoon a portion onto four individual plates. Top with a cutlet. Serve with tonkatsu sauce. Yield: 4 servings.

This entry is being sent to Wandering Chopsticks who is hosting the November Regional Recipes Round-Up Japan which is sponsored by Darlene at Blazing Hot Wok.