Korean-Spiced Pork Chops & Slaw
- 3 tablespoons rice vinegar
- 2 tablespoons plus 1 teaspoon canola oil, divided
- 3 small cloves garlic, minced, divided
- 4 teaspoons chili powder, divided
- 2 teaspoons sugar
- 1 teaspoon fish sauce, or reduced-sodium soy sauce
- 1/8 teaspoon cayenne pepper, (optional)
- 6 cups thinly sliced Napa cabbage
- 4 radishes, cut into matchsticks
- 4 scallions, thinly sliced into 2-inch lengths
- 1/2 teaspoon kosher salt
- 4 bone-in pork chops, 1/2-3/4 inch thick (about 2 pounds), trimmed
- Preheat grill to medium.
- Whisk vinegar, 2 tablespoons oil, 1 minced garlic clove, 2 teaspoons chili powder, sugar, fish sauce (or soy sauce) and cayenne (if using) in a large bowl until the sugar is dissolved. Add cabbage, radishes and scallions; toss to coat.
- Place the remaining garlic on a cutting board; sprinkle with the remaining 2 teaspoons chili powder and salt. Mash into a paste with the side of a chef’s knife. Combine the paste and the remaining 1 teaspoon oil in a small bowl. Rub both sides of pork chops with the paste.
- Oil the grill rack (see Tip). Grill the pork chops, turning once, until cooked through, 3 to 5 minutes per side. Serve the chops with the slaw.
Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
Tonight, I’m serving with the marinade cabbage, and fresh fruit.
Raspberry-Balsamic NY Strip Steaks with Shallots
3/4 cup seedless all-fruit raspberry jam
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 6-8 ounce boneless, NY Sirloin Strip Steaks
2 1/2 teaspoons extra-virgin olive oil
1/2 cup chopped shallots, (2-3 large)
1 1/2 teaspoons minced fresh thyme
Combine jam and vinegar in a small pan over medium-low heat. Cook, stirring often, until the jam is dissolved, 3 to 4 minutes. Remove from heat, stir in salt and pepper and let cool slightly. Reserve 1/2 cup of the sauce. Place Strips and the rest of the sauce in a large sealable plastic bag. Seal and shake gently to coat. Marinate in the refrigerator for 1 to 1 1/2 hours.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute. Remove the Strips from the marinade (discard marinade). Add the Strips to the pan and cook until just beginning to brown, 2 minutes on each side. Add the reserved raspberry sauce; stir to melt the jam and coat the Steaks. Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes. Serve immediately.
Tonight, I am serving with oven roasted potatoes and asparagus garden salad and fresh fruit.
Sweet Italian Sausage with Pasta
- 1 lb. Pasta (I use Fettuccini)
- 1 lb. broccoli floret (I use frozen)
- 8 ounces Italian sausage, cut in bite-size chunks (sweet & mild)
- 2 tablespoons garlic, minced (you can use less if you want, not me)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup grated pecorino Romano cheese
Boil the water and cook the pasta according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
Meanwhile, heat the oil (medium-high heat) in a large skillet and sauté the broccoli, sausage and garlic until tender and starting to brown, about 15 to 20 minutes.
Toss the butter, hot pasta, sausage mixture and Romano cheese together and serve. Pass the grated cheese at the table.
Tonight I’m serving with salad and fruit compote
Classic Ultimate Hamburgers
• 1 pounds 80% lean ground chuck
• 1 8 oz. 90% lean ground sirloin
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons unsalted butter, at room temperature
• 6 good-quality hamburger buns
• 6 slices dead-ripe tomato
• 6 iceberg or romaine lettuce leaves
• Condiments of your choice
1. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
2. Put the meat in a medium bowl and season with salt and pepper; go light on the salt here because we’re going to add more. Carefully, being as tender as you possibly can, use your hands to mix the seasonings into the meat and then form it into 6 patties that are 1/4 to 1/2 inch thick and slightly wider than the buns you intend to use. Take your thumb and make a good depression in the middle of each burger. Season the patties with salt and pepper. Slather some butter on the cut side of your hamburger buns.
3. Place the burgers on the grill, close the lid, and cook for 4 to 6 minutes. Turn the burgers and cook for an additional 4 minutes for a medium-pink doneness. If you want a well-done burger, cook for 12 to 15 minutes. They should start to feel firm when pressed. If you want to use an instant-read thermometer, do like the health inspectors do and go in through the side, not the top.
4. If you feel your burger is not complete without cheese, then add a slice to each patty during the last 2 minutes of cooking time. The cheese should melt nicely but not turn to liquid, and will continue to melt even after you take the burger off the grill.
5. During the last minute of the cooking time, add your buns to the grill, cut side down, and grill until lightly toasted.
6. Hamburgers are best served straight off the grill, into the bun, into your mouth. If the burgers are going to have to sit for a few minutes, place them on one platter and the buns on another instead of inserting the burger between the buns. Top each burger with tomato and lettuce, and dress with the condiments of your choice.
Tonight I’m having my burger the Buffett Way “I like mine with lettuce and tomato, Heinz 57 and French fried Potatoes, big kosher pickle and a cool draft beer….”
- 6 ounces fettuccine, preferably spinach
- 2 teaspoons canola oil
- 3 leeks, white parts only, washed and finely chopped (1 1/2 cups)
- 6 ounces button mushrooms, quartered
- 1 teaspoon chopped fresh rosemary, divided
- 3 tablespoons all-purpose flour
- 3 cups reduced-sodium chicken broth
- 1/2 cup low-fat milk
- 2 cups cubed cooked chicken breast
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup fine dry breadcrumbs
- 1 tablespoon finely chopped fresh parsley
- grated zest of 1 lemon
- salt, to taste
- lemon juice, to taste
- freshly ground pepper, to taste
- Preheat oven to 425°F. Coat a 3-quart baking dish with cooking spray.
- Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add leeks and cook, stirring, until lightly browned, 6 to 8 minutes. Add mushrooms and 1/2 teaspoon rosemary; cook, stirring, until softened, about 5 minutes. Add flour and cook, stirring, for 1 minute. Add broth and milk; bring to a boil, stirring, until slightly thickened, about 4 minutes more. Remove from heat and stir in chicken. Season with lemon juice, salt and pepper.
- Gently mix the cooked fettuccine into chicken mixture and spoon into prepared baking dish.
- Combine Parmesan, breadcrumbs, lemon zest, parsley and the remaining 1/2 teaspoon rosemary in a small bowl. Season with salt and pepper. Sprinkle the mixture over the casserole.
- Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.
Tonight I’m serving with garden salad and fruit compote.
Big Papi’s Quick Marinade for Steak
- 1 large porterhouse steaks (different steak can be used)
- 2 1/2 tablespoons brown sugar
- 1 teaspoon fresh ginger-root or 1 teaspoon ginger, in a jar
- 1 garlic cloves, crushed or 1 teaspoon garlic, in a jar
- 1 teaspoon dried tarragon (or your favorite spice)
- 1/3 cup soy sauce
- 1 tablespoon red wine vinegar
- In a large zip lock baggie combine the sugar, ginger, garlic, tarragon, soy sauce and vinegar, mix until sugar has dissolved.
- Add meat into the marinade mixture, mix.
- Close and allow marinating at least 30 minutes, turning once or twice.
- Place steak on BBQ or grill, cook then brushing with marinade, flip steak once, cook until done or according to your taste.
- Remove off heat and serve immediately with salad and potato dish.
Tonight, I’m serving with French fries, garden salad and fresh fruit compote.