…they called me that because i was fast at running away from bullies, but easy to beat up. anyway, onto the food!
this is probably the easiest meal i’ve posted, which makes me think that maybe i should have posted the recipes for the other things i made to accompany the pork chops. (i’ll post the recipe for the rice casserole soon!)
what you’ll need: 3/4 cup bread crumbs, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, dash of cayenne pepper, dash of white pepper, 2 eggs, 6 thin boneless cut pork loin chops, 1/4 cup flour
first,
next, dredge pork through egg
then roll in breading mixture which includes onion powder, garlic powder, paprika, salt, and pepper, and place into greased 9x13 dish
place into oven at 350 for 30 minutes (preferably with other things like rice casserole and bread)
and behold, the finished product
breaded pork chops. fast and easy… which was my nickname in high school
Neil Patrick Harris’s Halloween Party
From pork-wonton mini brains to eyeball cakes, the Halloween-obsessed actor Neil Patrick Harris and his partner, the talented chef David Burtka, share grotesquely good party ideas.Step by step description of how to create these various meals, described by David burtka including time for each recipe . Go to web page
Grilled Pork Chops with Peaches and Pole Beans (Bon Appétit, June 2012)
Yum, yum, yum.
Asian pork tenderloin
2 tablespoons sesame seeds
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/8 teaspoon celery seed
1/2 teaspoon minced onion
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 tablespoon sesame oil
1 pound pork tenderloin, sliced into 4 4-ounce portions
See the whole recipe here
Winter Comforts:
Congee with Pork Spareribs &
Winter Squash Chowder
Brr! The weather has swiftly turned to a brisk fall. Ugh. Preparing for the winter ahead is not a happy process. But, it does give me the chance to make my favorite cold day, under the blanket dishes. :)
The first is a congee (rice porridge) that my family makes. Super easy and made in a crock pot. The second is a recipe I got when I visited a family farm’s pumpkin patch, though I later discovered it is a Emeril Lagasse recipe (hah!).
I love these recipes, not only because they are comforting, but they are conducive to a graduate student study schedule. They have a short prep time (where I can relax and just chop, chop), a significant cooking time (where I can read, write), and they make plenty (leftovers for the busy weekdays).
Congee with Pork Spareribs
1. Heavily salt 1-inch by 1-inch spareribs. Set in fridge for at least a day.
2. Put spareribs in cold water, bring to boil for 2 minutes. Strain.
3. In crock pot, put 1 cup of white rice. Fill crock pot up to 3/4 with water. Add spareribs. I also put in a handful of dried scallops.
4. Cook on High for 5 hours. Or Low overnight.
5. Serve with scallions and a splash of soy sauce.
SALTED RICE by Gnam Box
350 gr rice
200 gr pork
150 gr peas
6/7 shitaki mushrooms (soak them into hot water and discard stems)
3 eggs
1/2 onion
curry
soy sauce
Cook rice with a rice cooker (or in boiling water) and boil the peas.
Rule number one: cut everything into small pieces.
Put plenty of oil in the wok over medium-high heat and add the beaten eggs, cook and break them helping with chopsticks. Put eggs in a plate.
Put 3 tablespoons of oil in the wok over medium-high heat and add the mushrooms, after few minutes add the pork too and cook.
Add the ingredients to the eggs.
For the third time put 3 tablespoons of oil in the wok over medium-high heat and add the onions, then add the cooked rice with 2 tablespoons of curry and 4 tablespoons of soy sauce.
Toss very well for few seconds.
Add the other ingredients just cooked, salt and mix very well.
请享用。Gnam!
Creamy Baked Porkchops
1 TBSP Garlic Powder, Chili Powder, Cayenne Pepper, Ground Black Pepper
1 TSP SaltIn a bowl: 1 Egg, 1/2 cup olive oil.
In a dish: 1 cup crushed cornflakes cereal.
Rub dry mix into porkchop, dip in olive oil/egg mix, and coat heavily in the cornflake mix on the dish.
Place on cookie pan covered in aluminum foil, sprayed with nonstick spray. Cook for 1 hour on 350 or until your desired doneness.
In a pot on the stove, coat with nonstick spray and add sliced string beans, cooked to desired wellness. Dump 1/2 cup coffee creamer (I used Vanilla) 1 TSP buter, and a pinch of salt. Stir until thick.
Follow The Wu's: Sharecipe #1
As I was cooking I thought it would be nice and neighbourly of me to share :) I’ve made a few pies, curries and stews since arriving so when I do remember to write down the recipe then there’s more tummy love to go around.
- Brown small chunks of pork in a pan and season with salt - put it…
Thai Chicken Soup With Coconut Milk - Tom Kha Gai
This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms),
flavored with the very unique flavor of galangal (“kha” in Thai) which creates a heavenly taste
when combined with hot chile peppers, coconut milk, lime leaves and lemongrass.
16 fluid ounces soup broth (chicken stock)
4-5 kaffir lime leaves, shredded
4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor
1 inch cube (or a bit more) galangal sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.
Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to
as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend
by the chili peppers. We suggest about 8-12 chili peppers for this recipe.
See the whole recipe here
