Pork Chops and Apple Sauce

Pork Chops with homemade apple sauce is just about the best fall comfort food one can make in their own kitchen. Of course you can save a lot of time with this one by using jarred apple sauce, but that's just not as much fun as making your own. If you are a big fan of apple sauce (like I am) you can double the batch recipe below and jar some of your own for later use!

Ingredients
For pork chops

• 2 cups milk
  
• 3 teaspoons salt
  
• 8 (1/2-inch-thick) pork chops
  
• 3 1/2 cups fresh bread crumbs
  
• 1 tablespoon minced garlic
  
• 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
  
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
  
• 2 to 3 tablespoons vegetable oil
  
• 2 to 3 tablespoons unsalted butter

For applesauce

• 3 lb mixed McIntosh and Gala apples
  
• 1/4 cup water
  
• 3 tablespoons sugar
  
• 1 tablespoon cider vinegar
  
• 1 Turkish or 1/2 California bay leaf
  
• 1/4 teaspoon ground allspice

Recipe Directions:
Marinate pork chops: Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour. Make applesauce while chops marinate: Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
Fry pork chops: Preheat oven to 200°F. Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl. Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer. Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.) Serve pork chops with applesauce.
Source:Pork Chop and Apple Sauce Recipe

Rosemary Pork Chops

Here we go again with the rosemary! I can't emphasize enought how much I enjoy cooking with it. This pork chop recipe looks and tastes like it took hours to prepare, but if your pork chops are thawed, it can be on the table in less than 20 minutes. Ya can't beat that!

Ingredients

• 3 garlic cloves
  
• 2 teaspoons coarsely chopped rosemary
  
• 3 tablespoons olive oil
  
• 4 (1/2-inch-thick) bone-in rib pork chops (1 1/2 pounds)
• lemon wedges

Recipe Directions:
Preheat broiler. Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops. Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. Let stand 5 minutes.
Source:Rosemary Pork Chop Recipe

Lobster Imperial

This is another great Asian style recipe for lobster. It makes a fantastic presentation. It is really involved, so make sure you have plenty of spare time for this one!

Ingredients

• 1 (1 1/2 pound) live Maine lobster
• Salt and pepper
  
• Potato starch, for coating
  
• Peanut oil, for frying
  
• 1 baby bok choy, trimmed
  
• 2 ounces snow peas, trimmed, halved diagonally
  
• 1 Japanese or wild leek, sliced diagonally
  
• 2 tablespoons peanut oil
  
• 1 tablespoon sugar
  
• 1 tablespoon fermented black beans, chopped
  
• 1 tablespoon minced garlic
  
• Salt and pepper
  
• 1/4 cup sherry
  
• 1/4 cup cold lobster stock plus 1/2 teaspoon cornstarch, whisked together

Recipe Directions:
Prepare the lobster. Cut off claws and split in half lengthwise. Split the lobster lengthwise, from head to tail. Discard the stomach area. Cut into pieces. Place in a bowl and season with salt and pepper. Lightly coat with potato starch, shaking off any excess starch. Preheat peanut oil to 400 degrees F. Deep-fry the lobster pieces for 1 1/2 to 2 minutes. Remove from oil and drain on plate lined with paper towels. Reserve. Prepare the bok choy, snow peas and leeks. Reserve. To prepare the sauce: In a wok, over high heat, combine the oil, sugar, fermented black beans and garlic. Season with salt and pepper. Stir-fry for 10 seconds. Add sherry and reduce by half. Add all the prepared vegetables and continue to stir-fry for another 10 seconds. Deglaze with lobster stock and add the reserved lobster pieces. Continue to stir-fry another 20 seconds. Transfer to a heated plate and arrange the lobster pieces decoratively.
Source:Lobster Imperial Recipe

Grilled Buffalo Steak with Radicchio and Beet Skewers

I love cooking big game meat. Bison (better known as buffalo) is higher in protein, and lower in cholesterol than pork, chicken or beef. Buffalo steaks are just as tender and flavorful as their beef brothers, but with a whole lot more nutrition to offer! Try this recipe on for size, and don't tell your family it's bison. Watch their reactions, I bet no one will suspect they are eating healthier!

Ingredients

• 1/4 cup crumbled goat cheese or feta cheese
  
• 4 teaspoons white-wine vinegar
  
• 3/4 teaspoon dry mustard
  
• 1 small shallot, minced
  
• 1 tablespoon minced fresh parsley
  
• 3/4 teaspoon kosher salt, divided
  
• 3/4 teaspoon freshly ground black pepper, divided
  
• 5 teaspoons extra virgin olive oil, divided
  
• 2 small heads radicchio
  
• 1 (15 ounce) can baby beets, drained (the liquid can be reserved for Pickled Eggs)
  
• 1 pound buffalo New York strip steaks cut into portions

Recipe Directions:
Preheat grill to high. Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Continue whisking and slowly drizzle in 1 tablespoon oil until blended. Set aside. Cut each radicchio head in half, core and quarter each half. Thread radicchio chunks and beets onto skewers. Drizzle the skewered vegetables with 1 1/2 teaspoons oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/2 teaspoon salt and pepper. Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently so the radicchio doesn't burn, until the radicchio is wilted and lightly charred, 5 to 7 minutes total. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve the steaks and vegetables drizzled with the sauce.
Source:Buffalo Steak Skewers Recipe

Lobster Sliders with Roasted Red Pepper Sauce

Roasted red peppers are a great healthy way to add a whole lot of flavor to just about anything! I use red peppers in almost everything I cook from home made chicken soup with hand made noodles to this hip and trendy Lobster Slider Recipe.

Ingredients

• 2 frozen Maine lobster tails (12 ounces each), thawed
• 2 small sweet peppers
  
• Salt and Freshly Ground black pepper
  
• 1/2 cup mayonnaise
  
• 1/4 cup minced green onion
  
• Shredded romaine lettuce
  
• 4 soft rolls, such as large hot dog buns or French roll

Recipe Directions:
Grill or boil lobster tails until cooked through. Remove meat from shells and cut into 1/2-inch dice. Roast peppers on grill until charred. Peel, remove seeds and mince or puree. Combine mayonnaise, celery, green onion and peppers in a bowl. Add the lobster and stir to blend. Season the mixture to taste with salt and pepper. To serve: Lay the lettuce on each bun and spoon the lobster filling over. Cut into quarters.
Source:Lobster Sliders with Roasted Red Pepper Sauce Recipe

Seared Buffalo Salad

If you are looking for a super healthy dinner tonight, this recipe is for you! Bison is a great source of protein and has very little cholesterol. Of all the meat you can purchase, Bison is probably the most healthy for you. It also helps that it is just as flavorful as beef. This great bison salad recipe is my favorite! It's also good with a grilled and cut up rib eye steak.

Ingredients

• 1 ounce cellophane noodles, cut into 4-inch lengths
  
• 1 (1/2 pound) buffalo strip steak
• Salt and freshly ground pepper
  
• 3 1/2 tablespoons olive oil
  
• 2 tablespoons sherry vinegar
  
• 1/2 pound radishes, cut into matchsticks
  
• 2 large scallions, cut lengthwise into 2-inch-long strips

Recipe Directions:
In a medium bowl, cover the noodles with warm water and let stand until pliable, about 20 minutes; drain. Bring a medium saucepan of water to a boil and add the noodles. Cook, stirring, until Al Dente, about 1 minute. Drain the noodles in a colander, lifting them every few minutes to dry them. Season the buffalo with salt and pepper. Heat 1/2 tablespoon of the oil in a small skillet. Add the steak and cook over moderately high heat until well browned and rare in the center, about 3 minutes per side. Transfer to a cutting board and let rest for at least 5 minutes. In a small bowl, combine the remaining 3 tablespoons of olive oil with the sherry vinegar and 1/4 teaspoon each of salt and pepper. Thinly slice the steak crosswise across the grain. Stack the slices and cut the meat lengthwise into thin strips. In a bowl, toss the steak strips with the radishes, scallions and noodles. Add the dressing, toss again and serve at once.
Source:Seared Buffalo Salad Recipe

Grilled Steak and Onions with Rosemary Balsamic Butter Sauce

Rosemary is a very under appreciated herb. It makes steaks, stews, pasta sauces...anything more fresh and flavorful. I prefer using fresh rosemary for recipes. Not only is it more fresh and flavorful, it's actually less expensive than dried herbs! If I ever move somewhere with a yard, I fully intend to have my own herb garden for cooking. It's an easy way to improve your cooking, and save money! And who is not down for better tasting food that costs less?

Ingredients

• 8 tablespoons (1 stick) chilled unsalted butter, divided
  
• 1 large shallot, minced
  
• 1/2 cup balsamic vinegar
  
• 2 large fresh rosemary sprigs
  
• 2 pounds mixed sweet onions, large shallots, baby leeks, and green onions
  
• 2 tablespoons olive oil
  
• 4 10 oz. New York strip steaks
  
• 2 tablespoons orange juice

Directions
Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands). Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper. Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover. Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.
Source:Rosemary