Cooking and passion = flavor! Other things come into the equation but the long and the short of the formula is that you can’t make a great dish if you lose your passion. Many chefs have the passion and still can’t make a great dish, but passion is a building block of a great dish. Over the past holiday, I put together a pork chop that melted in my mouth it was so succulent and juicy. The flavor exploded off the plate and each bite was an experience.
I picked up some Kinders Buttery Steakhouse Rub and seasoned my pork chops liberally after I dried them off. Drying off the excess moisture allows the meat to get a good crust when you sear it in. Being liberal with your seasoning on thicker cuts of meat is very important as you want the flavor to permeate the center.
Get a nice sear on your pork chop and then remove from the pan and add your vegetables. I also added apples as they compliment pork and brussel sprouts superbly. Let the pork chops roast in the oven. Cook until you hit 145.
Once your pork chop has reached temp pull it off the heat and place it on the side with the vegetables. To your pan add whole grain mustard, butter, honey, some wine or apple juice and a little flour. Simmer and let the gravy thicken. Check for flavor add more salt and pepper as needed.
That moment when you taste a great dish is so fulfilling and even more fulfilling when you crafted a great dish for others to enjoy. This pork chop made me smile and I know it will make you smile too!
Scallops are one of the great blessings of the sea. A glorious flavor profile that hits so many great notes. The texture is juicy and succulent. The flavor is nutty, buttery, sweet, and delicate. Making sure you don’t overcook your scallops and you will have a delicious bite. The other great thing about scallops is they compliment so many other ingredients perfectly. The scallops should be pat dry be seasoned before adding to a hot olied pan. Cook a few minutes per side and serve asap.
To compliment my delicious and succulent scallop I made a nice blueberry gastrique using lemon juice, wine, and honey and simmered it with fresh blueberries. The flavor of the gastrique is sweet but not too sweet to overwhelm the delicate scallops.
To bring the dish home I paired it with pasta with shallots, lemon juice and zest, pine nuts and sauteed carrot top greens.
I also roasted some carrots and cooked a sausage patty. All the flavors met each other and had a dance party in my mouth.
Click the link to watch the YouTube video of this dish.
Imagine this, eating a delicious breakfast using leftovers from thanksgiving that seems intentional and not forced. This is not a breakfast dish that seems forced by any stretch but rather a pleasant breakfast dish you will be craving for years to come.
Start off with a yam you might have left over and grate it along with an onion. Squeeze out any moisture from the yam and onion to allow the yams to be able to get a crisp crust when you cook them up. Dice up 1/2 a bell pepper and mix with the onion and yam. Season with salt pepper and garlic.
Get you eggs ready to scramble and dice your turkey.
After you have heated some olive oil in your pan on high add the yam mixture and allow to cook for a while. Then add your turkey and begin to mix together. Cook you scrambled egg omelet style so it remains intact.
Place your scrambled egg as a base and top with your turkey yam hash browns. To garnish use a dollop of cranberry sauce and some green onions.
This dish has it all sweet, salty, and savory. I know you will enjoy your leftovers.
This is a the recipe for an ultra moist blueberry banana bread that uses some yogurt for extra flavor and to make this bread amazingly moist. One bite of this bread and you will retire all the other recipes for “ordinary banana bread. The key is in the yogurt which was something I tried on a whim after having success with my recipe for pizza dough using greek yogurt.
Taste like Banana Bread with Fresh Blueberry Jam in one Bite!
Blueberry Banana Yogurt Bread
1 1/2 cups flour
2 1/2 bananas mashed
1/2 cup blueberry
6 oz blueberry or mixed berry
pinch of salt
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup melted butter
preheat oven to 350 deg.
Mix Banana, yogurt, egg, vanilla, butter, and sugar
Combine all dry ingredients and mix
Add dry ingredients to wet ingredients and combine.
in greased loaf pan pour out half batter into pan and top with half the blueberries
Add remaining batter and top with remaining blueberries
Bake for 50 minutes to 1 hour until a wood pick or knife come out clean.
It’s 10:18 am on Thanksgiving day and guess what? I have no power! This was because of the high winds that caused Southern California Edison to shut off my power as well as thousands of others. So what does one do? In previous years I would have headed to my families house and this would not have been a concern. Since we are in the era of Covid we stayed home this year.
So it’s 10:18 am and I was prepping my bird for the oven. I had defrosted and seasoned my bird the day before with some nice melted butter and seasoning. Since the power had been shut off my oven was no longer an option. I pivoted and spatchcocked my turkey. Spatchcocking allows your turkey or bird to lay more flat.It can reduce your cooking time. After the grill was heated to 325 I put Mr. Turkey on the grill and basted it with apple aider and apricot jam.
2 Hours in my grill was out of gas , The nightmare thanksgiving took another turn and I had to move my bird to the stove top. I was able to utilize my stove as it was gas. I was able to get more propane and returned my turkey to the grill. I continued to baste the bird with apricot jam and apple cider. The jam and the cider both add so much flavor to the turkey and help to provide great color and taste to the skin.
What I was left with when I was done was a delicious and juicy turkey that held up to any bird served on Thanksgiving. It certainly was not my ideal cooking situation for this day.