Sunday, May 19, 2019

Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise


The recipe for tonight's dinner was found on the Food & Wine site. I was not sure the Hot Pepper Mayonnaise would be a hit but it was. The pork chops were perfectly cooked and perfectly moist. This is something I have a bit a problem with. I have a fear, it is a family thing, of serving undercooked pork.

For a side dish, we had mashed potatoes and sauteed Zucchini and Bok Choy.

This is my version of the Food & Wine Recipe for Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise.

Ingredients-
1/4 cup mayonnaise

2 tablespoons seeded minced cherry pepper

Kosher salt
Pepper

2 large eggs

1 cups dried potato flakes 

4 (4-ounce) boneless pork chops, lightly pounded to 1/4 inch thick

1/4 cup unsalted butter

1/4 cup extra-virgin olive oil



Method-
Combine mayonnaise and cherry pepper in a small bowl. Season to taste with salt and pepper.


Beat eggs with a pinch of salt in a shallow bowl. Spread potato flakes in a separate shallow bowl. Season pork chops to taste with salt and pepper. Dip pork chops in egg, letting excess drip back into the bowl. Dredge pork chops 
in potato flakes, pressing to help flakes adhere.
 
Heat butter and oil in a large skillet over medium-high until butter melts. Working in batches, add pork to skillet, and cook until browned and crispy, about 2 minutes and 30 seconds per side. Transfer pork chops to a paper towel-lined plate. Sprinkle with flaky sea salt, and serve the pork with the hot pepper mayonnaise.

Thursday, May 16, 2019

Stacked Beef Quesadilla Pie


I had leftover Quesadillas from our Cinco De Mayo dinner. I thought a Stacked Beef Quesadilla Pie would be nice to try. I had everything including a pound of beef in the freezer. This was really good and really easy to make.

I sauteed some chopped onion and ground beef. Seasoned with salt, pepper, chili powder. I added a can of drained diced tomatoes with green chiles to the meat along with about 1/2 cup Salsa, Newman's Own Mild. I layered 4 Quesadilla with the meat, more salsa, some grated Cheddar and Monterey Jack Cheese and some diced scallions in a pie plate large enough for the Quesadillas. The pie went into a 375˚ oven for about 15 minutes.

More salsa and sour cream were served on the side.

Sunday, April 21, 2019

Buona Pasqua

A lovely Easter dinner with Lenore and Ralph, Nicholas, Elenora and Chris. We ate at Portofino's in New Haven. What a relaxing meal after a busy weekend. I really enjoyed knowing that none of had to do any dishes!

Of course, we started with cocktails and appetizers. Sorry photos were not taken except for my dinner dish. Anyway back to the appetizers. Stuffed Zucchini Blossoms. They were fried and stuffed with cheese and prosciutto. Fried Calamari and Mini Osso Bucco. I could have stopped right there. But we plowed on...

I had Rack of Lamb for dinner. Something I never order out. The menu description sounded delicious and oh my gosh it was!!! It was served with a Rosemary Merlot Wine Sauce. Amazing.

Some decaf expresso and the day was complete.

Friday, April 19, 2019

The Last Friday of Lent


A repeat appearance of Caesar Salad with Shrimp. The salad dressing was Lidia Bastianich's.

Romaine Lettuce tossed with Caesar Salad Dressing and topped with homemade croutons and boiled shrimp.

The Shrimp was placed in a pan with 2 cups of cold water and lemon juice from 1/2 a lemon, along with the lemon half and 1/2 tsp of whole black pepper and 1/2 tsp of sugar. The pan was heated over medium heat to a boil and let simmer for about 5 minutes until the shrimp was cooked.

Caesar Salad Dressing
Ingredients-
2 Hard Cooked Egg Yolks
2 Tbsp Red Wine Vinegar
Juice of one Lemon
1 Tbsp Dijon Mustard
½ Tsp Kosher Salt
6 Tbsp Extra Virgin Olive Oil
Black Pepper to Taste

Method-
In a mini–food processor, combine the egg yolks, vinegar, lemon juice, mustard, and ½ teaspoon salt. Process until smooth. With the machine running, add the olive oil in a steady stream to make a smooth dressing. 
The recipe suggests dressing the entire bowl of greens. We prefer to dress our own plates. We can never finish the whole bowl of greens. Not mixing the dressing on the entire salad means we can use the greens for another meal... Stay tuned!





Sunday, April 14, 2019

Palm Sunday Dinner

Dinner at my sister's house is always a special meal. This year Lenore and Ralph outdid themselves with five courses.

First was the Antipasto. Sorry, no photos. And I should have taken a photo of the pickled eggplant. The slices were cut as thin as a string. I have never seen them cut that thin. Oh, and there was pickled beets. They were seasoned with olive oil, garlic, vinegar, and oregano. Wow!


Next was the Dandelion Soup. This year they used dandelions from their garden that were grown with Italian Dandelion Seeds. The broth was sublime and the greens had a nice bitter taste to them. Something along the lines of broccoli rabe. There was a 7-year-old and a 5-year-old at the table who loved this soup.


Homemade pasta with an Asparagus and Scallion Sauce. Perfect.

Next was the Porkette. Seasoned with Fennel. Moist as can be. Peas and carrots rounded out the plate.

Finally dessert. My sister made her Easter Bread, again no photo...

I brought Cannoli Bits. I had found the recipe in the Italian Sons and Daughters of America Newsletter. They were perfect little bites. You did not have to eat a whole cannoli. Not that you shouldn't but after all the food we consumed it was not for a small bit of something sweet. These will be part of my dessert rotation.

Here are the recipe and the story that goes along with it. I would recommend signing up for this weekly newsletter. Lots of interesting stories and recipes.






Saturday, April 13, 2019

Pork Chops with Balsamic Vinegar


Tonight we opened La Cucina, The Regional Cooking of Italy, for our dinner recipe. Pork Chops with Balsamic Vinegar is from the Emilia Romagna region. The recipe was short and easy. I used an Apple Balsamic Vinegar that Chris got me for Christmas. Delicious!

Pork Chops with Balsamic Vinegar

Ingredients-
1 lb. pork chops, cut thin
all-purpose flour for dredging
1/4 olive oil
1 tbsp balsamic vinegar
salt

Method-
Pound the pork chops to make them very thin, then flour them lightly.
Heat the olive oil in a pan and add the pork and brown on both sides.
Salt and sprinkle the pork with balsamic vinegar.
Serve immediately while the heat is still making the vinegar give off all its fragrance.

Thursday, April 11, 2019

10 Years Ago Tonight

Saturday, April 11, 2009

Twas the night before Easter…

Let's see, doubled the Meat Pie recipe and I ended up with 4 pies. Double the rice pie recipe, need some for a friend at work and ended up with 4 rice pies. It was like the loaves and fishes.
Used my mom's recipe for the meat pie, always delicious. Found a recipe for Traditional Rice Pie online. Have not tried it yet… one more day of no sweets.
Oh yes for dinner I made pasta with tuna and olives. Not bad, but not great.
Long day of baking.

There you have it. How this all started. After a long day of Easter baking, I missed my Mom. I wished I could have picked up the phone and called her. But I could not so I started this little blog. I have not been posting as regularly as I would like to but life does get in the way sometimes.  

It has been an eventful 10 years. I lost my Dad, Chris lost his brother, we said goodbye to two cats, Kramer and Archie. Chris and I have lost a couple of very good friends. But still every night we sit down to dinner. Some of the dinners have been amazing and others well they have not been blogworthy. 


If anyone is even reading this blog, thank you.
And I hope to be around for another 10 years.
Peace and have another glass of wine,
Lucia


Wednesday, March 27, 2019

Sausage and Cherry Tomato Bake

This is an old blog favorite. The first time I made this recipe was for my 5th blog post.  We are coming up on our 10th anniversary very soon!!!!!

This recipe is from Jamie Oliver. Always delicious. The flavors just scream perfection. But remember one thing. You need Italian bread to soak up the delicious sauce. Click here for the recipe and enjoy!

Tuesday, March 26, 2019

That Chicken Pot Pie Recipe... Again




That Chicken Pot Pie Recipe... Again

Ingredients
1 tbsp olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour 
1/2 cup dry white wine

2 cups 1 percent milk
1 lb. cooked chicken, leftover rotisserie chicken   
1 10-ounce package frozen peas 
1 tablespoon fresh thyme
 
3/4 tsp kosher salt
1/4 tsp black pepper
 
1 9-inch store-bought piecrust, thawed if frozen****

Directions 
Heat oven to 400° F.
Heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

****Please make your own pie crust if you can!!! Click here for the recipe.

Monday, March 25, 2019

Sausage Frittatta

We have Frittattas quite often. Our usual recipe consists of vegetables and either ham or bacon. The frittatta can be altered to use literally anything. Tonight we used a recipe from La Cucina, The Regional Cooking of Italy

It was so easy it was scary. Remove the sausage casing and cut into slices. Melt butter in an oven-safe sautée pan, add the sausage and cook stirring often. Spread the sausage into a single layer. Add the beaten eggs, I used 6 eggs that were seasoned with salt, pepper, and Parmigiano-Reggiano. The heat is reduced to low. When the underside is done place the pan into a 375˚ oven for 10 minutes. Remove when the top is firm.


We made sandwiches with the frittata. I can say this was better than our usual vegetable version.