PORK CUTLETS WITH PINEAPPLE SALSA

Pork cutlets with pineapple salsa, served with roasted green beans

The Salsa

2 1/2 cups of 1/2 inch cubed fresh pineapple
2 tablespoons of sugar
2 teaspoons of minced peeled fresh ginger
3/4 cup of water
2 teaspoons of apple cider vinegar

Stir first 4 ingredients in a medium saucepan. Bring to a boil, then reduce heat to medium. Cover and stir until pineapple is soft, stirring often. If you need to add more water do so. This should take about 30 minutes. When the pineapple is at the consistency you want, add the vinegar. 


The Chops

4 boneless pork chops
2 eggs
1 1/4 cups of panko (Japanese bread crumbs)
2 teaspoons of the seasoning of your choice (I use Emeril's Essence)
About 1/2 cup of flour
3 tablespoons of olive oil

Pound the chops until they are about 1/2 inch thick. Sprinkle with salt and pepper. Whisk eggs in bowl to blend. Mix panko and your choice of seasoning in another bowl. Place flour on plate. Dredge the chops in the flour, dip into beaten eggs, then place into panko mixture, coating both side of chop. Press so the panko adheres. 

Heat oil in a large skillet over medium heat. Add pork and cook until browned,  about 5 minutes per side. Make sure pork is cooked thoroughly. 

Serve chops with the pineapple salsa.

CHICKEN MARSALA

I based my recipe on Emeril's recipe for chicken Marsala. In his version, Emeril does not do the three step breading method that I use. Other ways my recipe differs - I reduce my sauce twice, I use more Marsala, I use different mushrooms, and I do not add the cutlets to the finished sauce in the pan. Rather I spoon the sauce over the cutlets which are already on the serving platter or dish.

The first thing you need to do is to prepare your chicken cutlets. I pound mine as thin as I can get them, as long as the breast is not falling apart. You, however, may pound YOUR chicken to whatever degree you wish. After all, it is YOUR chicken. And if you've had a bad day, it could be therapeutic.

After pounding the chicken, I dredge it in flour, seasoned with Emeril's Essence, available in your grocery store spice aisle. (The above link also has a recipe for making your own Essence, just scroll to the bottom of the recipe at the link and you'll find it.) If you have a seasoning you prefer, change it up!

I then dip the cutlet in egg, allowing the excess egg to drip off before I put it in the seasoned breadcrumbs. I'm making the assumption that you know how to pound and bread chicken cutlets so I won't waste much time on it. If you are new to the breading of chicken cutlets, here's a nice short video showing you the method I use. Please note that I always pound the chicken to the desired thickness before I bread it for this recipe. (And no . . . it's not me on the video.)

Video

Breading chicken cutlets

Ingredients

1 cup all-purpose flour, seasoned with 1 tablespoon Essence

2 eggs, beaten

1 cup of seasoned bread crumbs

2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin

1 tablespoon olive oil
4 tablespoons butter, divided
3 cups sliced mushrooms, I use baby bellas
1 1/2 cups of Marsala, divided

1 cup chicken stock

Directions

Pound the breasts to desired thickness. Dredge in seasoned flour, dip in eggs, then place in bread crumbs until thoroughly covered.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. (I usually place mine in the microwave until I'm ready for them.)

Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are brown around the edges and have given off their liquid. Add 1 cup of the Marsala wine and chicken broth. Bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine/broth mixture has reduced by half, add the rest of the Marsala and reduce again or until the sauce has thickened slightly. Be patient. Reducing a sauce takes time. It will be worth it. Swirl in the remaining 2 tablespoons of butter. Place your cutlets on the serving platter or dish and spoon the Marsala and mushrooms over the cutlets.

GOOD EATS REVISITED - CHIMICHURRI MEATBALLS

I have been dreaming of chimichurri meatballs. For the past 2 weeks, I have tried to make them, but each time I'd try, I 'd realize that I was missing an important ingredient. The first time it was the pork, then the feta, then the green onions. I finally got my act and groceries together.

Chimchurri sauce originated in Argentina as a marinade and basting sauce. The prime ingredient is parsley, although many recipes call for cilantro. While there are many commercial brands of chimichurri sauce out there,  nothing tops a sauce made from fresh herbs and other fresh ingredients. It is easy to make and you can adapt it to your tastes and dishes.

These meatballs are easy to make. The recipe should make 48 small meatballs. You want to keep them small so they cook quickly. You also want the freshest parsley possible. I grow 2 kinds and always have it readily available.

This time I put them and the chimichirri sauce over fettuccine. Worked out well.

Even if you aren't interested in the chimichurri sauce, the meatballs are excellent and could be used for other recipes. I have used the chimichurri sauce as a dressing for salads and it tastes good over pasta or rice.

Check out the recipe for yourself.
Chimichurri meatballs

Chimichurri Meatballs

Chimichurri sauce

1/2 a bunch of fresh parsley
1/2 cup of olive oil
1/4 cup red wince vinegar
1 TB minced fresh oregano or 1 tsp. dried
1 tsp. sugar
1/2 tsp red pepper flakes
minced zest and juice of 1/2 of a lemon
salt to taste

Combine all ingredients for chimichurri in a large bowl. Cover. Let stand at room temperature to combine flavors.

Meatballs

1 lb. of ground chuck
1/2 lb. of ground pork
1/4 cup of panko crumbs
3 TBS. minced scallions
2 cloves of garlic, minced
1 tsp of kosher salt
1 tsp. black pepper
1 egg
2 TBS. olive oil, divided
1/2 cup of feta cheese

Blend all meatball ingredients together (except oil and feta) in a bowl; do not overwork. Form 1 inch balls. Place 1 TBS of oil in skillet , at medium-high heat. Fry half of the meatballs until heated through, about 5 minutes. Place on platter already drizzled with chimichiurri. Heat remaining oil and fry the rest of the meatballs. Add them to platter, along with feta. Top all meatballs and cheese with chimichurri.

Green Curry Paste

4-6 Long Green Hot Finger Chile Peppers

2 tbsp. Chopped Shallots
1 tsp. Kaffir Lime Rind (If you can't get the Kaffir, substitute another type)
2 tsp. Chopped Garlic
2 tbsp. Chopped Ginger
2 tbsp. Chopped Lemongrass
1/2 tsp. Cumin Seeds
1/2 tsp. Coriander Seeds
1/2 tsp Salt

Put in food processor and process until ingredients form a paste. Add a little oil if needed.


I used the paste to make chicken and vegetables with green curry paste.

Tilapia Veracruz

I adapted this from a Red Snapper Veracruz recipe. I cannot get red snapper here. I've also made the sauce and used it over pierogies. I've never put it over pasta, but I'm sure that would work too.

1 1/2 pounds fresh or frozen skinless red snapper or other fish fillets
1/8 tsp salt
1/8 tsp pepper
1 large onion, sliced and separated into rings
2 garlic cloves, minced
1 TBS cooking oil
2 large tomatoes, chopped, (2 cups)
1/4 cup sliced pimento-stuffed olives
1/4 dry white wine
2 TBS capers, drained
1 or 2 fresh jalapeno or serrano peppers, seeded and chopped
1/2 tsp sugar (I've used Splenda)
1 bay leaf

Thaw fish if frozen. Cut fish into 6 serving size portions. Rinse fish: pat dry with paper towels. Sprinkle with salt and pepper.

For sauce, cook onion and garlic in hot oil in a large skillet till onion is tender. Stir in tomatoes, olives, wine, capers, peppers, sugar and bay leaf. Bring to boiling. Add fillets to skillet; return to boiling. Reduce heat and simmer, covered for 6 to 10 minutes or till fish flakes easily with fork.Use a slotted spoon to carefully transfer fish from skillet to a serving platter. Cover and keep warm.

Boil sauce in skillet for 5 to 6 minutes or till reduced to about 2 cups, stirring occasionally. Remove bay leaf. Spoon sauce over fish and serve.

Basic White Sauce (microwave)

Quite easy. I use this when I make scalloped potatoes.

3 - 4 tbs unsalted butter
3 - 4 tbs flour
1 cup of milk

Microwave butter on high for 30 seconds in 2 cup measuring cup. Blend in flour. Slowly add milk, blending well. Microwave on high for 1 min. Stir. If not thick enough, microwave on high for 30 more seconds.

Peanut Sauce

I love this sauce. It's the best recipe for peanut sauce that I've found. And with the changes I made it's even better. I use it on grilled chicken, shrimp, and pasta.

¼ cup of peanut butter
¼ cup of soy sauce
¼ cup of sugar
3 cloves of garlic
optional - fresh ginger, chopped same size as garlic
2 TBS of sesame oil
1 TBS of water

Mix peanut butter and 2 TBS of soy sauce in saucepan. Blend in remaining soy sauce, sugar, garlic, oil, and water. . Heat to dissolve sugar. Cook at low heat until sauce thickens.