BEER BREAD

Taken from the oven after 55minutes.

A rich yet easy to make bread

I use a darker lager or ale. Today I used Key West Sunset ale for this loaf. It is an American amber ale. I would not recommend using a light beer; you want to taste the beer in your beer bread. Make sure to use a large bowl when combining ingredients. The beer will foam. While it is best fresh from the oven, I have reheated it in a microwave.

Ingredients
3 cups of flour (I use unbleached all purpose)
1/4 cup of sugar
1 tablespoon of baking powder
1 teaspoon of salt
1 12 ounce bottle of beer
1 stick of butter, melted

Pre-heat your oven to 350 degrees.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Then add the bottle of beer slowly. Stir again until  beer is mixed with dry ingredients. Do not over-stir.

Pour about 1/4 of the butter into the pan. I move the pan around in order to butter the sides of the pan. Then pour the batter into the pan and top with the rest of the butter. Do NOT stir the butter into the batter.

Bake 50-60 minutes until golden brown and a toothpick inserted in the middle comes out clean. Serve immediately with soft butter.

SORRY FOLKS!!

Sorry folks!
I have been unable to access the blog for months, and months. Finally . . . I can get in. I will be updating, adding new recipes and pics, and cleaning up very soon!

Thank you for your patience!

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.