Pork Katsu

I don't remember what prompted me to find a katsu recipe. Although it's not really much of a recipe, it is good and easy to make. I used some extra pork loin to make this recipe.

Pork Katsu and Katsu Sauce

4 boneless pork loin chops
Salt and pepper
Flour (about 1/4 C)
1 egg, beaten
1 1/2 C panko


Katsu Sauce
1/4 C ketchup
2 Tbsp worchestershire sauce
1 Tbsp soy sauce
1 tsp brown sugar
1 tsp Dijon mustard

(recipe from Nook & Pantry) Make a slice through the fat and silverskin (tough whitish fiberous membrane) that surrounds the outer edge of the chop every 2 inches around the chop. This helps the chops flatten more evenly and prevent them from curling when cooked. Pound each cutlet with a meat mallet until 1/4 in thick. Use the waffle surface (spiky side) to tenderize the meat and the smooth side to pound the chop to a thin even layer (the bottom of a pan also works).

Salt and pepper both sides of the pork chop then dredge the pork cutlet in flour and shake off the excess. Then coat the chop in beaten egg and bread with panko. Repeat for each cutlet.

Heat 1/4 in of oil in a skillet over medium high heat. Place the pork chops in the hot oil and fry each side until golden brown, about 3 to 5 minutes per side. Drain on paper towel and pat off the excess oil.

Cut into bite size pieces before serving. Serve with rice and katsu sauce

Sweet Basil Tapenade

This is a recipe from my sister's present to me. She gave me an extra copy of the book Veganomicon so that I could make vegan stuff for her. She's so thoughtful. The tapenade is so good that my dad has even made it. Not just liked it. He made it himself. That's impressive. Normally, we just serve it on baguette slices--toasted is better-- and it's great that way. This time I had some extra and decided it would taste good on grilled chicken. And it does. So I used the chicken recipe from Giada and just switched out the basil dressing for the tapenade (the basil dressing is also tasty--makes a nice lemony grilled chicken). The slightly tart lemon on the chicken was a perfect compliment to the sweetness of the tapenade.

Sweet Basil Tapenade

3 cups tightly packed fresh basil leaves

1 cup walnut pieces or halves

2 to 4 cloves garlic

1/3 cup extra-virgin olive oil

1/4 cup walnut oil (can use more olive oil)

1/3 cup pure maple syrup

1 tsp grated fresh lemon zest

1&1/2 tsp  salt, or to taste

Black pepper

Chop the basil, walnuts, and garlic in a food processor until chunky. Use a rubber spatula to scrape the sides of the processor bowl frequency. Add the oils, maple syrup, and lemon zest, and process until thick and creamy. Season with salt and pepper. Store in a glass jar with a thin layer of olive oil on the surface and keep refrigerated until ready to serve.

Grilled Chicken With Basil Dressing

2/3 cup extra-virgin olive oil

3 tablespoons fresh lemon juice, plus 1/4 cup
1 1/2 teaspoons fennel seeds, coarsely crushed
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 bone-in, skin-on chicken thighs
3 bone-in, skin-on chicken breasts
1 cup lightly packed fresh basil leaves
1 large garlic clove
1 teaspoon grated lemon peel

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resalable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.

Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.

Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

Bourbon Peach Cobbler

It's pretty much the end of peach season. But if you still have some peaches and you want to make them into a delicious dessert, Tyler Florence's cobbler is amazing. MMMMMMMMMM Yum! The bourbon is not overpowering and when you put a scoop of vanilla on this, divine. I used skim milk instead of the cream in the dough and it was still good.

Bourbon Peach Cobbler

8 peaches, peeled and sliced, about 6 to 8 cups
1/4 cup bourbon
3/4 cup sugar, plus more for dusting
2 tablespoons corn starch
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
16 tablespoons (2 sticks) cold unsalted butter
3/4 cup heavy cream, plus more for brushing (I used skim milk)

Heat the oven to 375 degrees F.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling

Noodles with Roasted Pork and Almond Sauce

Cooking Light's latest issue has a bunch of noodle-based recipes. You really can't go wrong with noodles and almond/peanut sauce. I substituted Udon noodles for the fettucine and natural peanut butter for the almond butter, since I already had those on hand. Just a little heat and plenty of flavor, this one is easy and good.

Noodles with Roasted Pork and Almond Sauce

1/2 teaspoon canola oil

1/2 pound pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
8 ounces uncooked fettuccine (or any long type, fatty noodle)
1/4 cup almond butter (peanut butter works too)
2 1/2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons chili garlic sauce
1 cup thinly sliced green onions
1/3 cup finely chopped fresh mint
 
Preheat oven to 425°.


Drizzle oil in an ovenproof skillet. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in pan. Bake at 425° for 10 minutes. Turn pork over, and bake an additional 10 minutes or until a thermometer registers 155°. Place pork on a cutting board; let stand 10 minutes. Shred pork into small pieces.

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water; keep pasta warm.

Combine almond butter, 2 tablespoons pasta water, remaining salt, soy sauce, vinegar, ginger, and chili garlic sauce. Divide pasta evenly among 4 bowls; top evenly with sauce, pork, onions, and mint.

Apple Cupcakes with Cinnamon-Marshmallow Cupcakes

I saw these cupcakes while waiting in line at the grocery store (in the Eating Well magazine). I thought they sure looked like "eating well" to me. Or more like eating delicious. Well, they were okay. Not bad, but not great. The marshmallow frosting was definitely sticky, but not very marshmallowy.

Apple Cupcakes with Cinnamon-Marshmallow Cupcakes


Cupcakes
1 1/2 cups shredded peeled apples
1/2 cup diced dried apples
3 tablespoons packed light brown sugar, plus 3/4 cup, divided

1 teaspoon ground cinnamon, divided
1/3 cup canola oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole-wheat pastry flour
3/4 cup cake flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat buttermilk
Frosting
1 cup light brown sugar
1/4 cup water
4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, plus more for garnish

To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.

Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.

Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.

With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)

Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.

To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
Equipment: 12 (1/2-cup) muffin cups

Ingredient Note: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.

Sweet Pea Baking Company's Vegan Pumpkin Bottoms

I hate pumpkin pie, but I don't hate pumpkin baked goods. Still not my favorite, but these are pretty tasty. So many people love pumpkin--especially in the fall--that I feel I must have something pumpkiny in my arsenal for festivities. I made the mini-muffin version of these, because people like little bites at parties (so they can try more desserts of course). The only thing I would change is to add something to the top. Maybe some vegan cream cheese frosting or drizzle some melted vegan chocolate on top. Yum.

Sweet Pea Baking Company's Vegan Pumpkin Bottoms

Cake batter:

1½ cups flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
¼ teaspoon ground ginger
1 cup water
1/3 cup oil
½ cup canned pumpkin purée
1 teaspoon vanilla
Filling:
4 ounces (½ tub) Tofutti cream cheese (non-hydrogenated)
¼ cup sugar
2½ teaspoons Ener-G Egg Replacer (or 1½ teaspoons cornstarch)
¾ teaspoon vanilla
¼ teaspoon lemon zest
Pinch salt
3 tablespoons mini chocolate chips (or chopped chocolate with fine pieces sifted out)

Make the batter: Whisk the flour, sugar, baking soda, salt, pie spice and ginger together in a large bowl. Add the water, oil, pumpkin and vanilla and whisk until the batter is smooth.

Make the filling: In a food processor (or with a mixer in a pinch), blend the cream cheese and sugar until smooth. Add the egg replacer, vanilla, lemon zest and salt and let the food processor run for a minute, until the mixture is smooth. Stir in chocolate chips.

Heat the oven to 350 degrees. Line a standard-size muffin tin with muffin cups. Fill each cup with 2 tablespoons of pumpkin batter. Drop 1 to 1½ tablespoons of the filling into the center of each and then top with the remaining pumpkin batter (about 1 heaping tablespoon on each). Bake until a toothpick inserted into the pumpkin part of the cupcake comes out clean, about 20 to 25 minutes.

Note: You can also make these in a mini-cupcake tin, filling each cup with 1 tablespoon pumpkin batter and 1 teaspoon of the filling and topping with the remaining pumpkin batter. Bake them for 15 minutes, checking with toothpick for doneness.

Fried Corn

Corn is good. Unless it's canned creamed corn. Then, not so much. Last night, we grilled our corn. That is probably my favorite way to eat corn. Rub some olive oil on it and sprinkle on some salt and pepper. Then just throw them on the grill until they are fire-kissed. Super-yum. This recipe from Sandra Lee is yum too. I did lighten it a little  bit. I used a smidge of butter and them olive oil instead of all butter. I used honey, a little less than called for. And finally, I used skim milk instead of cream. I really liked the taste of the honey on the corn. I didn't miss the extra fat either.

Fried Corn

4 tablespoons butter

1 (16-ounce) bag frozen corn, defrosted (I used fresh off the cob)
3 tablespoons white sugar or honey  (I used 1 T honey)
1/3 cup heavy cream (I used skim milk)
Salt
1/2 teaspoon black pepper

In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot