Wedge Salad with Blue Cheese Dressing

We have been experimenting with new approaches to salads in the Café the past few weeks.  Here is a new salad to add to our repertoire.

Ingredients:

- Head of Iceberg Lettuce

- One Roma tomato, diced

- One slice, Red onion, diced

- Blue Cheese Crumbles

- Blue Cheese dressing

- Bacon Crumbles

Directions:

1.  Core the head of iceberg lettuce.  Slice out two wedges from the head of lettuce.  Wrap the remaining lettuce for a salad tomorrow.

2.  Mix the diced Roma tomato and the diced Red onion and set aside.  

3.  Place the wedge in a shallow bowl or small plate.  Sprinkle the Roma tomato and Red onion mixture over the wedge.  Sprinkle a tablespoon of blue cheese crumbles over the wedge.

4.  Pour Blue Cheese salad dressing over the wedge to taste.  Sprinkle 1-2 tablespoons of of the Bacon Crumbles over the wedge.

5.  Serve immediately.

Yield:  Two wedge salads

Cook's Notes:  You can use any salad dressing you like with this recipe.  I prefer Blue Cheese, but sometimes the missus uses Ranch dressing.  Since the wedges are prepared individually, it is easy to serve whatever dressing you want over the wedge.  Enjoy!

Semi-Homemade Sage and Rosemary Stuffing with Almonds and Apples

 

This year, we decided to "jazz up" the Stove Top Stuffing we intended to prepare for our Thanksgiving meal.  The results were excellent, and I wanted to post it in the EOTE Cafe Blog.

Ingredients:

1.    1/2 stick unsalted butter

2.    1/2 white onion, diced

3.    2 celery ribs, diced

4.    1 cup sliced and blanched almonds

5.    1 Honeycrisp apple, peeled and diced

6.    1 cup dried cranberries

7.    1/2 teaspoon dried sage

8.    1/2 teaspoon dried rosemary

9.    2 boxes of Stove Top Stuffing, flavored for Turkey

10.  32 ounces of chicken broth

Directions:

1.  Pre-heat your oven to 350F.

2.  Melt the butter in a large pot.  Once the butter is melted add the blanched almonds and saute for 3-4 minutes.  Next add the onion, celery, apples, sage and rosemary.  

3.  Saute this mixture for 5-7 minutes to soften the onions, celery, almonds, and apple.  Remove from heat.

4.  Stir in the chicken broth, then add the Stove Top Stuffing and mix until well blended.

5.  Transfer the mixture to a 9 inch by 13 inch greased casserole.

6.  Bake in the pre-heated oven for 40-45 minutes.  Remove from the oven and serve.

Cook's Notes:

This was incredibly easy to make and the results were fantastic.  

Cider-Glazed Pork Chops

 Ingredients:

- 1/2 cup cider vinegar

- 1/2 cup brown sugar

- 1/3 cup apple cider or apple juice

- 2 tablespoons Dijon mustard

- 1 teaspoon soy sauce

- pinch of Cayenne pepper

- Salt and pepper to taste

- 4 boneless center cut pork chops, 1/2" - 3/4" thick

- 1 tablespoon olive oil

Directions:

1.  Combine the cider vinegar, brown sugar, apple cider (or juice), mustard, and Cayenne pepper for the glaze and set aside.

2.  Trim the chops and slash through the fat with a sharp knife, making two cuts about two inches apart (do not cut into the meat of the chops).  Pat the chops dry and season with salt an pepper to taste.

3.  Heat the olive oil in a heavy skillet over medium-high heat until smoking.  Add the pork chops to the skillet and cook until well browned, 4-6 minutes.  Turn the chops over and cook 1 minute longer.  Transfer the chops to a plate and our off any oil in the skillet.  Returned the chops to the skillet, browned side up, and add the glaze mixture.  Cook the chops over medium heat until the center of the chops registers 140F.  Remove the skillet from the heat and transfer the chops to a clean platter and tent with aluminum foil to rest for 5 minutes.

4.  After the chops have resting for 5 minutes, add any accumulated juices to the skillet and hear over medium heat.  Simmer, whisking constantly until the glaze is think and the color of dark caramel.  This should take 4-6 minutes.  Once thickened (a heatproof spatula should leave a wide trail when dragged through the glaze), return the chops to the skillet and turn the chops to coat both sides with the glaze.  Transfer the chops to individual plates and spread the remaining glaze over the chops.  Serve immediately.

Cook's Notes:

My sister shared this recipe with me from a Cook's Illustrated article a few years ago and this is a personal favorite for me for pork chops.  This pan searing method added a great flavor with the glaze.  To prevent the chops from drying out, the trick is to sear them on just one side until they are well browned.  By adding the glaze mixture the chops are gently "poached."  This cooking method helps the chops retain moisture, and reduces the glaze to the right consistency.

Balsamic Bruschetta Recipe

 This is a great summer recipe with fresh Roma tomatoes.

Ingredients:

- 2-3 Roma tomatoes, finely chopped

- 1/3 cup chopped fresh basil

- 1/4 cup shredded Parmesan cheese

- 2 cloves garlic, minced

- 1 tablespoon balsamic vinegar

- 1 teaspoon olive oil

- 1/4 teaspoon fresh ground pepper

- 1/4 teaspoon kosher salt

- sliced and toasted baguette bread

Directions:

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Cook's Notes:

I really liked how simple this recipe is to make.  You can prepare the topping a few hours ahead of time and chill it in your refrigerator.  If you prefer not to toast the baguette slices, consider spreading goat cheese over the bread and then top it with the bruschetta mix.

Mustard and Soy Marinated Pork Chops

I found this recipe at recipetineats.com.  I tried it and the results were amazing.

Ingredients:

- 2-4 pork chops (bone in or boneless)

- 1/3 cup soy sauce

- 2 tablespoons brown sugar

- 1 teaspoon Worcestershire sauce

- 1 teaspoon Dijon mustard 

- 2 garlic cloves, minced

- 1/2 teaspoon ground black pepper

Directions:

1.  Mix the soy sauce, brown sugar, Worcestershire sauce, mustard, garlic, and black pepper in a ziplok bag.

2.  Place the pork chops in the bag and massage the chops to coat them in the marinade.

3.  Place the bag with the marinated pork chops into the refrigerator for at least two hours.

4.  20 minutes before cooking, take the bag with the pork chops out of your refrigerator.

5.  Prepare a grill.  Once the grill is hot, remove the pork chops from the bag and reserve the marinade.  Place the pork chops on the grill and cook for four minutes.  Baste the chops with the reserved marinate before turning them over. baste the other side of the pork chops with the marinade, then discard the marinade.

6.  Grill the pork chops for three to four minutes, and when done, remove the chops from the grill.  If you are using an instant read thermometer, check the temperature of the meat after about seven minutes of grilling.  The pork chop is done when the meat has an internal temperature of 135F.

7.  After you remove the pork chops from the grill, place them on a plate and cover with aluminum foil.  Allow the chops to rest for five minutes and then serve.

Cook's Notes:

This was an incredibly simple and delicious recipe.  The good thing is that I had all of the ingredients on hand when I discovered the recipe.  This recipe is definitely a keeper.

Instant Pot Cheeseburger Deluxe Pasta

I found this recipe at a website called pressureluckcooking.com.  I modified the recipe slightly, and the results were amazing.  

Ingredients:

• 3 tablespoons extra virgin olive oil

• 1 large red onion, diced and divided in half

• 3 cloves garlic, minced or pressed

• 1 1/2 pounds ground beef (the less lean, the better)

• 1 tablespoon Worcestershire sauce

• 3 cups beef broth

• 1 (28-ounce) can crushed tomatoes

• 1 (8-ounce) can tomato sauce

• 1/2 - 1 tablespoon hot sauce (optional)

• 2 teaspoons Italian seasoning

• 1 1/2 teaspoons seasoned salt

• 1 teaspoon black pepper

• 1 pound large elbow macaroni

• 1/2 cup thousand island dressing (I used Ken’s Steakhouse)

• 2 tablespoons barbecue sauce (I used Sweet Baby Ray’s)

• 2 tablespoons relish (optional)

• 1/4 - 1/2 cup diced dill pickles, plus more for topping (optional)

• 1 tablespoon yellow mustard (optional)

• 1 pound shredded cheddar cheese

Directions:

1. Add the olive oil to the Instant Pot, hit Sauté and Adjust so it's on the High setting. After 3 minutes of the oil heating add half the onion and sauté for 3 minutes, until lightly softened.

2. Add the ground beef and garlic and, using a mixing spoon or spatula, break up the meat until it begins to crumble and lightly brown - about 3 minutes. It shouldn't be fully cooked at this point (that's what the pressure cooking is for!). Do not drain any juices released - we want them in there for more flavor!

3. Add the Worcestershire sauce and deglaze the bottom of the pot to free it of any browned bits. 

4. Add the broth, crushed tomatoes, tomato sauce, hot sauce (if using), liquid smoke (if using), seasoned salt, Italian seasoning, and black pepper. Stir everything together well.  

5. Add the pasta but do not stir. (Why? Well, there's lots of meat in there already. If you stir the pasta in, you run the risk of clogging the pot when it tries to come to pressure.)  Just smooth it out so the pasta is lightly submerged in the sauce.  

6. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Manual or Pressure Cook for 10 minutes on High Pressure.  Quick release when done.

7. Add the thousand island dressing, relish (if using), pickles (if using), barbecue sauce, mustard (if using) remaining red onion, and cheddar cheese.  Stir until the cheese is melted into the pasta and serve topped with additional red onion, and dill pickles.

Cook's Notes:

This was an incredibly easy recipe to make.  It also makes a lot of pasta.  I will easily get two meals from this recipe.  You can add pretty much anything you like to this ultimate comfort dish. 

Instant Pot Sesame Peanut Noodles

I found this recipe and I made it last night.  It turned our great, but there are some changes I would make to this recipe to make it even better.  It is super easy to make in an Instant Pot.

 Ingredients

- 1 pound linguine

- 2 1/2 - 3 1/2 cups chicken broth

- 1/4 cup sesame oil

- 1/4 cup low sodium soy sauce

- 1/2 cup smooth peanut butter

- 2 tablespoons hoisin sauce

- 2 tablespoons honey

- 1 tablespoon minced ginger (I used Squeeze Ginger)

- 1/2 - 1 cup crushed peanuts

- 1 bunch scallions, sliced for topping.

- 1 teaspoon crushed red pepper flakes (optional, for spice and to taste)

Instructions

1.  Break the linguine in half and add it to the Instant Pot.  

2.  Add in the chicken broth, sesame oil, and soy sauce.  Secure the lid and pressure cook for 6 minutes.  Do a quick release when the pressure cooking is completed.

3.  When you open the lid, the pot may look a little liquidy with some of the noodles clumped together, but that will change soon.  Using a spoon, stir the noodles until they become freed up and springy.

4.  Add in the hoisin sauce, honey, ginger, peanuts and half of the scallions.  Stir the pot until everything is well combined, then serve.  Sprinkle the remaining scallions over the noodles.  Yields four servings.

Cook's Notes

1.  I followed this recipe as written and I ended up with a lot of pasta.  Also, the end result, while delicious, had a little too much peanut butter for my tastes, and there was no real need to crush the peanuts.  I would reduce the amount of peanut putter down to 1/4 cup and leave the peanuts whole.  I added a cup of sliced pre-cooked grilled chicken to the noodles after the pressure cooking was done, and that made the noodles a meal.  The next time I make this recipe, I will add the chicken into the Instant Pot so the meat can warm up under pressure cooking.

2.  I used three cups of broth in the original recipe.  If I made the original recipe again, I would increase the amount of broth to three and a half cups of broth

3.  The original recipe yields four servings of noodles.  I could make this as a "Half Recipe." I would cut all the ingredients in half, and use two cups of chicken broth, and reduce the amount of peanut butter down to three tablespoons.