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

Crab & Swiss Melt

This is a fantastic crab recipe. I love making this recipe on weekends and using it for lunches at work durring the week. It's an easy way to make sure you have a healthy, tasty and economical solution for lunch on the go!

Ingredients

• 1 (8 ounce) package cream cheese, softened
  
• 1 cup cooked King Crab meat
• 1 clove garlic, chopped
  
• salt and pepper to taste
  
• hot pepper sauce to taste
  
• 4 thick slices Italian bread, cut in half
  
• 1 1/2 cups shredded Swiss cheese
  
• 1 tablespoon chopped fresh parsley for garnish

Recipe Directions:
Preheat the oven to 425 degrees F (220 degrees C). Beat the cream cheese in a medium bowl until fluffy. Mix in crab, garlic, salt, pepper and hot sauce. Spread onto bread slices and top with Swiss cheese. Place on a baking sheet. Bake for 10 to 15 minutes in the preheated oven, until the cheese has melted and browned slightly. Sprinkle with parsley, and serve.
Source:Crab and Swiss Melt Recipe

Pork Chops with Sweet and Sour Glaze

I love this easy pork chop recipe. The apple cider glaze for this recipe is really great for an assortment of pork products. Last spring I made a ham and used this glaze for it, and it turned out better than I ever could have imagined, and next time I know to double the glaze to cover the huge ham!

Ingredients

• 2 (1-inch-thick) pork chops (1 lb total)
• 1 tablespoon olive oil
  
• 1 cup apple cider
  
• 1 1/2 tablespoons packed light brown sugar
  
• 2 tablespoons cider vinegar
  
• 1/2 teaspoon mustard seeds

Recipe Directions:
Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saut退 chops until browned on both sides, about 10 minutes total. Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate. Add vinegar and mustard seeds to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/3 cup, about 5 minutes. Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.
Source:Pork Chops with Sweet & Sour Glaze

Butternut Squash & Pear Bisque with Curried Crab

I have not had a chance to try this recipe out yet, but as soon as I do I'll let you know how it turns out! I have made plenty of crab bisque in the past (my favorite being crab & asparagus bisque) so I can't imagine this recipe turning out to be anything less than stellar. If someone out there has a chance to whip this up before I do, let me know how it goes!

Ingredients
For Soup:

• 3 1/2 pounds butternut squash, halved lengthwise, seeded
  
• 2 pears (about 14 ounces), halved, cored
  
• 2 tablespoons (1/4 stick) butter
  
• 3 large leeks (about 22 ounces), chopped (about 4 1/4 cups white and pale green parts)
  
• 2 teaspoons curry powder
  
• 1 teaspoon dried thyme
  
• 2 teaspoons sugar
  
• 1/4 cup plus 3 cups canned chicken broth
  
• 1 1/2 cups heavy cream

For Crab:

• 1 lb Jonah crabmeat
• 2 generous tablespoons minced red jalapeno with seeds
  
• 1/4 cup chopped fresh chives
  
• 1/2-3/4 teaspoon curry powder
  
• Fresh chive sprigs (for garnish)

Recipe Directions:
FOR SOUP: Preheat oven to 350°F. Place squash on baking sheet and bake 30 minutes. Add pears cut side down to baking sheet. Bake until tender, about 30 minutes. Let cool on baking sheet. Scrape flesh (about 5 generous cups) from squash into Dutch oven. Pull skins off pears and cut each half into quarters. Add to Dutch oven. Meanwhile, melt butter in a heavy large skillet over medium heat. Add leeks, curry and thyme. Season with salt and pepper. Saute until softened, about 5 minutes. Sprinkle with sugar and saute 1 minute. Add 1/4 cup broth. Reduce heat to low. Cover and cook, stirring occasionally, until leeks are very soft, about 25 minutes. Uncover and simmer over medium heat until liquid reduces and leeks caramelize, about 5 minutes. Reserve 1/3 (packed) cup leek confit for crab. Add all remaining leek confit and reserved 3 cups broth to squash and pear mixture. Cover and simmer over low heat until pears and squash are very soft, about 25 minutes. Working in batches, puree soup in blender until smooth. Return soup to Dutch oven.
DO-AHEAD TIP: Soup can be prepared up to 2 days ahead. Cover and refrigerate. Add cream to soup and rewarm over medium-low heat. Season soup to taste with salt and pepper. Add cream to soup and rewarm over medium-low heat. Season soup to taste with salt and pepper. Ladle 1 cup soup into each of ten large, shallow bowls. Mound crab mixture into each center. Garnish crab with chive sprigs and serve.
Source:Butternut-pear Bisque with Curried Crab

New York Strip Steaks with Lobster Sauce

I can never resist a great Surf & Turf recipe. This culinary masterpiece combines my favorite cut of steak, and my favorite sea faring creature...the Lobster. Since this is a long and involved recipe, I usually reserve it for nights I am entertaining a group of friends. It never fails to get the "Wow" out of the crowd!

Ingredients

• 1 2 1/3-pound live lobster
  
• 1 cup (2 sticks) unsalted butter, divided
  
• 1 shallot, sliced
  
• 2 garlic cloves, chopped
  
• 1 dried red Chile, such as Jalapeños or
  
• 1/2 teaspoon paprika
  
• 1/4 cup Sherry wine vinegar
  
• 2 tablespoons chopped shallot
  
• 1 tablespoon capers, chopped
  
• 2 large egg yolks
  
• 1 tablespoon fresh lemon juice
  
• 1 tablespoon water
  
• 1 tablespoon chopped fresh tarragon
  
• 6 10-ounce boneless New York strip steaks
  
• Coarse kosher salt

Directions
Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces. Place meat in small bowl, cover, and chill. Melt 1/2 cup butter in heavy large pot over medium-low heat. Add sliced shallot, garlic, and Chile; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature. (Lobster meat and butter can be prepared 1 day ahead. Cover butter and chill. Return lobster butter to room temperature before continuing.) Combine vinegar, chopped shallot, and capers in medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster bèarnaise sauce over warm water.
Preheat broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster bèarnaise sauce.
Source:Strip with Lob Sauce

Grilled Pork Chops with Tomato Peach Relish

This is a wonderful pork chop recipe that's great for tailgating, or fall outdoor grilling! It may seem that the peach & tomato might not go well together, but believe me they do!


Ingredients

• 2 large garlic cloves
  
• 1 tablespoon extra-virgin olive oil
  
• 3 tablespoons plus 1 teaspoon fresh lime juice, divided
  
• 4 (3/4- to 1-inch-thick) bone-in pork chops (2 1/4 pound)
  
• 1 large peach or nectarine
  
• 1 teaspoon sugar
  
• 1 pint grape or cherry tomatoes (10 ounces), quartered
  
• 2 scallions, finely chopped
  
• 1 tablespoon finely chopped fresh jalapeno Chile
  
• 1/4 cup chopped basil
  
• 2 tablespoons chopped mint
  
• 2 tablespoons red-wine vinegar
  
• 1 tablespoon chili powder
  
• Accompaniment: lime wedges

Recipe Directions:
Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer to a bowl and stir in oil and 3 tablespoons lime juice. Pour marinade over chops in a glass or ceramic shallow baking dish, then turn to coat. Marinate at room temperature, turning over once, 20 minutes to 1 hour. Chop peach, then toss with sugar and remaining teaspoon lime juice in a medium bowl and let stand 5 minutes. Stir in tomatoes, scallions, Chile, herbs, and vinegar. Let stand while grilling pork. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic. Sprinkle chops on both sides with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper (total). Oil grill rack, then grill chops, covered only if using a gas grill, turning over once and moving to area with no coals underneath if flare-ups occur, until just cooked through, 12 to 15 minutes. Serve chops with relish.
Source:Grilled Pork Chops with Tomato Peach Relish

Beer Brined Pork Chops

This is a wonderful pork chop recipe that's great for tailgating, or fall outdoor grilling!

Ingredients

• 2 cups water
  
• 2 cups dark lager beer
  
• 1/4 cup coarse salt
  
• 3 tablespoons (packed) dark brown sugar
  
• 3 tablespoons mild-flavored (light) molasses
  
• 1 cup ice cubes
  
• 6 1- to 1 1/4-inch-thick center-cut bone-in pork chops
• 7 large garlic cloves, minced
  
• 3 teaspoons coarsely ground black pepper
  
• 2 teaspoons salt
  
• 2 teaspoons dried sage leaves

Recipe Directions:
Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally. Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.
Source:Beer Brined Pork Chops

Scallops with Mango Vinaigrette

This is one of my favorite scallops recipes. It's so easy to make, it can be dinner any night of the week!

Ingredients

• 1 1/2 pounds Maine Sea Scallops
  
• 1 tablespoon olive oil
  
• Salt
  
• Freshly ground black pepper
  
• 1 (5-ounce) bag baby spinach
  
• 1 red bell pepper, cut into strips
  
• 1 cup rinsed and drained black beans
  
• Mango Vinaigrette

Directions
Toss scallops with 1 tablespoon olive oil, and sprinkle with salt and black pepper. Grill over medium-high heat 2 minutes on each side or until opaque. Arrange spinach, bell pepper, black beans, and scallops on a serving plate. Drizzle with Mango Vinaigrette. Thaw frozen scallops for several hours in the refrigerator or wrapped in plastic wrap under gently running cool water. Drain well before use. Many people prefer to remove the opaque "foot" that sometimes comes on the side of the sea scallop. Although edible, this oblong piece is slightly tough. Preheat the grill (or skillet) thoroughly, or the scallops will stick and tear when turned. The scallops may initially stick on hot grill grates while browning, but will release when it's time to turn them over.
Source:Mango