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Posts Tagged ‘Garlic’


Conor Bofin of One Man’s Meat inspired me once again! This time with an enticing recipe for pork chops with plums in his post The Cure for Meat Anxiety – Pork Chops and Plums! Now plums are pretty well out of season here, so I substituted the plums for pluots, which are a hybrid combo of plums and apricots! Yum! Ready to head into the kitchen?

Conor’s Ingredients
2 big pork chops – bone in, I used pork loin chops about 1″ thick
5 – 6 plums, or pluots
2 cm of ginger – almost an inch here in the U.S.
1 tsp dark brown sugar
Lots of salt and pepper
Red wine
Olive Oil

The beginnings of a great meal!

The beginnings of a great meal!

First, preheat the oven to 400 degrees. Then get the pluots ready. Slice them in half following, as Conor put it, “the bum-like crease as a guide.” Remove the pit. Chop up the ginger, the skin removed. Place the pluots on a cookie sheet covered with foil, and evenly add the ginger and brown sugar to each pluot half.

Pluots with ginger and brown sugar

Pluots with ginger and brown sugar

Place this in the preheated oven. I found that these took about 40 minutes to cook to a soft “sludgy” texture.

Conor serves this dish with garlic mashed potatoes. I used Yukons, and I got this ready to go!

Soon to be garlic mashers

Soon to be garlic mashers

The next thing is to get to work on those chops! Slice them along the fat edge to cut through the membrane beneath the fat. I then seasoned these with a healthy dose of fresh ground salt and pepper, then rub with a bit of oil (something I forgot to do, but it worked out just fine). Heat about a TBS of olive oil in a oven proof skillet. Start your mashers now. When the skillet gets hot, add the pork chops and cook for 5 minutes. Leave the chops alone as they cook! After 5 minutes, turn and cook another 5 minutes.

The pluots should be done by now. I removed them from the oven, and then add to the oven your skillet of pork chops. These will sit in the oven for 10 minutes. While these are in the oven, mash those pluots with a fork, skins included, which adds flavor!

The cooked pluots

The cooked pluots

Get your mashers done too!

Garlic mashers

Garlic mashers

After cooking in the oven for 10 minutes, remove the pork chops. Take the pork out of the skillet and set aside to rest. Place the skillet on the stove and turn the heat to medium. Add a good dose of red wine to de-glaze the pan,

Deglazing the pan with wine

Deglazing the pan with wine

scraping up the browned bits! Cook this down to a thick gravy.

Plate up the pork, potatoes and pluots!

Dinner is served!

Dinner is served!

This was a fabulous meal! Make sure you have a perfect bite: A little bit of each together! Thank you again, Conor for the recipe!

Have a lovely Friday and thanks for stopping by! Be well! ^..^

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I love cooking, as you know, and I love to find, or come up with new recipes! Over this last weekend I tried two recipes. One that I wanted to try for some time now is a potato recipe that I found from the site Walking on Sunshine. Her recipe: Bacon Cheese Potatoes. I thought that this would pair perfectly with another recipe that I got from my friend Conor Bofin over at One Man’s Meat. His recipe: Steak Frites. Then I added to this my simple recipe: Simple Sauteed Mushrooms!

I prepared the potatoes first as they were to be cooked in the crockpot. This simple recipe consisted of bacon, cheese and potatoes. Slice four red potatoes thinly, grate plenty of cheddar, and dice some bacon. Lois indicates that you can pre-cook the bacon, or not. I did not, but next time I make this I will because of the amount of fat. I used non-stick spray in my crock pot then layered potatoes, then bacon, then cheese. Lois likes to add salt and pepper on top of each layer. Forget the salt as the cheese and bacon add plenty! I was able to knock out three layers, dotted it with butter, and after 6 hours on low here is the finished recipe!

Bacon Cheese Potatoes

Bacon Cheese Potatoes

Now Conor’s steak recipe was a perfect pairing with these potatoes! And, it is a simple recipe too! I purchased two rib eye steaks that were about 3/4″ thick. Taking a big bunch of fresh thyme, I stripped the leaves off the stems and chopped up the thyme and then pressed the steaks into the thyme. The recipe says to get a cast iron pan very hot and then add 1 teaspoon of salt. I forgot this step. After adding the salt you are to place the steaks in the pan. It was at this point that I added the salt. The important thing with this recipe is not to disturb the steaks. I cooked them for 5 minutes then turned them over and cooked another 4 minutes. And, they came out beautiful. Check these out!

The Steaks

The Steaks

I cooked the mushrooms while the steaks were sizzling in the pan. Another easy recipe. Add butter and garlic to a hot pan, and when the aroma of the garlic comes up add the mushrooms and saute. Here they are!

The Mushrooms

The Mushrooms

And here is the finished dinner!

One easy dinner!

One easy dinner!

The flavors of this dinner: Amazing! Worth the time and one that will make your family and friends think you spent hours in the kitchen!

Have a terrific Tuesday! Thanks for stopping in for a bite! Be well! ^..^

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I love Chinese Barbecued Pork Spare Ribs. I thought that for today I would share a simple, easy recipe for Char Siu ribs with you! Char Siu is Cantonese and means Barbecued Marinated Pork. These take about a half hour of prep work, and four hours to marinate, and a little over three hours to cook. Here is a preview…

Preview

Preview

Are you ready to head into the kitchen?

Ingredients
Pork Spare Ribs (you can use baby back if you prefer but spare ribs have more meat on them)
1/2 cup of Hoisin Sauce
1/2 cup of bourbon
1/4 cup honey
1/4 cup dark soy sauce
2 TBS sesame oil
2 TBS Tapatio hot sauce
2 TBS powdered ginger
2 TBS onion powder
1 TBS garlic powder
1 TBS 5 Spice powder
1 tsp red food coloring (Optional)

The first thing that I do is take the side of spare ribs and cut them into individual pieces. Set these aside.

In a zipper bag combine the rest of the ingredients, shaking the bag well to get the powdered parts incorporated. Reserve about 2/3 of a cup of this marinade. Add the pork ribs to remaining marinade in the bag. Let the ribs marinate for four hours. Take the ribs out of the refrigerator one hour before cooking.

Preheat the oven to 225 degrees (107C). Take a large baking pan with an edge and fill the pan half way with water. Then lay a rack over the pan.

The pan is ready

The pan is ready

Place the ribs on the rack fat side up.

Marinated ribs are positioned and ready for the oven!

Marinated ribs are positioned and ready for the oven!

Carefully place this in the oven and let this bake for three hours. Over the last half hour baste the ribs three times with the reserved marinade.

Baste the ribs

Baste the ribs

Now to give this a bit of a crunch set the oven to broil and baste one final time. Set just below the broiler and keep an eye on them so that they do not burn! This will cause the sugars to caramelize a bit. Remove from the oven and serve!

Ribs are ready!

Ribs are ready!

I like to have this with a good fried rice and fresh vegetables that are steamed or stir fried!

Let me know if you try this recipe! I hope you do as it is very tasty! And, they make good cold leftovers!

Thanks for stopping by and be well!

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I love fish! The delicate flavors are amazing as are the different textures that you can find in fish. Let’s take a moment to check out some different ways to cook fish. Ready to head into the kitchen?

When we were in Arizona, we stopped by this restaurant and had amazing fish and chips with the fish being Mahi Mahi! It was delish! So, I made this for us here at home! The recipe: Mahi Mahi Fish and Chips

Dinner is served!

Dinner is served!

Tilapia is a very mild fish, and I love to make Oven Fried Fish with this delicate gem. Check this out!

Dinner is served!

Dinner is served!

Doesn’t this look good?

Salmon can be cooked a number of different ways. I like to oven bake it and featured this recipe, which I dubbed The Salmon Fishing Queen Cooks Salmon! This fish is flaky and tender!

Dinner is served!

Dinner is served!

If you would like something a bit different, my friend Steve from college days, would make what I call Steve’s Baked Fish. I use tilapia in this dish, but you can also use snapper or cod! The yellow peppers kick the heat up a notch on this dish!

Dinner is served!

Dinner is served!

Yummy!

Thanks for stopping by today, and enjoy your day! Have fish for dinner tonight! Be well! ^..^

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Comfort food! It makes you feel warm and cozy on a cold day. The amazing flavors of comfort foods helps you to sleep at night. Cooking comfort foods can bring a family together in the kitchen when it comes to putting it all together! Let’s check out some comfort foods from past posts. See what you think!

Let’s begin with a hearty beef stew. Here is a recipe for one made with a hearty Cabernet! The wine makes this dish as done the addition of a bit of bacon! Just enough bacon to make this rich! The recipe: Hearty Cabernet Beef Stew.

Hearty Cabernet Beef Stew

Hearty Cabernet Beef Stew

There is something about a hearty sauce over pork that just makes my mouth water thinking about it! Check out this recipe for Sierra Foothills Chops!

Sierra Foothills Chops

Sierra Foothills Chops

I love a good soup that warms the bones. To do this I love a Cream of Broccoli with Mushroom Soup! Doesn’t this look yummy?

Cream of Broccoli with Mushrooms

Cream of Broccoli with Mushrooms

Chicken Paprikash with Spaetzle is another comfort food that comes to mind. The flavors on this recipe sure does pop! Yummm…

Dinner is served!

Dinner is served!

Please let me know if you try any of these! They are all very tasty dishes!

Have a wonderful day, and thank you for taking the time to check out today’s post!

Be well! ^..^

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I absolutely love short ribs! When these little bundles of joy are slowly cooked the flavors are not only heavenly, but very rich as well! There is nothing better than a good short ribs dinner paired with garlic mashers! Of course, you have to remember to serve a vegetable! My mother-in-law was a believer in five vegetables to go with every meal, and I always think of her when serving food. I do not always get in the five, but I do get in the veges! So, shall we head into the kitchen to take a look at different short rib recipes? OK! Let’s go!

Here are two different methods of cooking short ribs. One is slow braising in the oven, The Best Short Rib Recipe Ever!, the other two are braised in the crockpot, Crockpot Braised Short Ribs, or, No Bones About It!

What is important with short ribs is browning the meat! This seals in the flavor of the short ribs!

Browned short ribs

Browned short ribs

The other thing that is important is cooking down the beef broth to intensify the flavors of it!

Cooking down the beef broth

Cooking down the beef broth

I discovered that cooking short ribs with a porter and some vegetables, like onion, carrots and mushrooms, gives this dish more flavor. You can also use wine, which is featured in the “No Bones” recipe.

Porter, onions, mushrooms, carrots, oh my!

Porter, onions, mushrooms, carrots, oh my!

When cooking with the crockpot, do not remove the lid! But with oven braising, you will want to turn the short ribs. Here is a photo of the oven braised mid-way through cooking! Tell me, can’t you just smell them? Mmmm….

Half way through cooking

Half way through cooking

When all is said and done, they all look lovely when done! Here is the one that is oven braised:

Short ribs

Short ribs

And, here are the two crockpot short ribs! This one is with a stout beer.

Dinner is served!

Dinner is served!

And, this one is with wine!
Dinner is served!

Dinner is served!

Are you thinking of trying one of these? Please let me know if you try either recipe! You can get to the recipes by clicking on the method you prefer! Oven braised, or Crockpot braised with Stout, or Crockpot braised with Wine!

Thank you for stopping by today! Have an amazing day and be well! ^..^

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I just love a good pizza! I have made quite a few over the years and I thought that today I would share some pizza with you! Are you hungry?

Carne Asada Pizza!

Carne Asada Pizza

Carne Asada Pizza

Chicken Artichoke Pizza!

Chicken Artichoke Pizza

Chicken Artichoke Pizza

Pepperoni Pizza!

Pepperoni Pizza

Pepperoni Pizza

Inspired by Cheshire’s on the SF Peninsula, Pancetta, Caper and Tomato Pizza!

Pancetta, Caper and Tomato Pizza

Pancetta, Caper and Tomato Pizza

What are your favorite pizza toppings? If you are thinking about making one of these, just enter the name of the pizza in the search box and it will take you there!

Thanks for dropping by! I think I will head off into the kitchen to make another pizza! I’m hungry now! :)

Be well!

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