Thursday, October 23, 2008
Pour one quart of applesauce into pan (if your jar says "Motts" on the side, it will turn out just fine!):
Lay pork chops on top. Bake to an internal temperature of at least 135. If you work for the FDA feel free to go all the way to 165, but I really don't find it necessary. If you don't have a thermometer handy just cut into one to peek (what you see above is BEFORE they were baked - that pinkness is no good in the final product).
Wednesday, October 22, 2008
The leading actors: Salt (1/3 Cup), Sugar (1/2 Cup), Loose Decaf tea (scant 1/4 cup) - mix these into 4 cups boiling water.
The supporting actors: ginger, whole cloves, whole allspice, whole peppercorns, onion (fresh or dried). Add to the boiling mixture:
When the mixture is cool enough, put the pork chops in plastic bags:
Pour the brine over the pork chops, and refrigerate overnight:
Monday, October 20, 2008
Wednesday, October 15, 2008
Tuesday, October 14, 2008
Lay slices of baguette or similar bread out on a metal cooling rack:
Pop into oven, checking every couple of minutes. Remember, we are just toasting the bread - crisping it and adding a bit of color. 8-10 minutes will probably be enough.
What to do with toast rounds, you ask? top with a bit of horseradish and mayonaisse, a thin slice of roast beef and a bit of red pepper for an appetizer. OR herbed cream cheese. OR serve alongside chevre (goat cheese) with hot pepper jelly. OR serve with spinach artichoke dip. OR serve with port wine cheese spread ....
Saturday, October 11, 2008
Thursday, October 9, 2008
Chop onions. To make a large dice, first cut off the ends and remove seeds, and then cut in two:
Cut into strips:
Cut the strips into squares (sorry for the blurry picture)
Add the peppers (I used a mixture of green and red for visual interest) to the pot, along with chicken stock or canned chicken broth. I added cumin, cilantro, salt, pepper, and ancho chili powder. If you're not trying to be careful of the heat level, you can add hot sauce as well.
Add the chicken in the last two minutes, so it doesn't dry out. I added half of this chicken meat - so the meat of one chicken.
Serve with salsa or hot sauce for anyone who wants to add more heat.
Tuesday, October 7, 2008
Sunday, October 5, 2008
Saturday, October 4, 2008
Friday, October 3, 2008
On Saturday morning, if I wanted to, I could go to a Farmers Market, a SUPER WALMART, and Trader Joes and yet be home in about an hour! (yes, I shop fast most days)
Ffor those of you spoiled enough to be completely unimpressed with my new Super Walmart, this is probably the first one in fifty miles of here. All of our Walmarts, until this week, did not carry groceries.
So I can get produce at the Farmers Market, mass produced staples at Walmart (sugar, frozen chicken, frozen salmon, Bisquick, canned beans ...), and a number of more interesting items at Trader Joes. Yippee!
Thursday, October 2, 2008
Bake for 30 minutes at 425, reduce heat to 350, and bake another 20-30 minutes until you see the juices bubling away through the cracks. Allow to cool at least slightly before serving.