Friday, June 24, 2011

June 24, 2011

We are on the road! Most of this week was spent prepping for a road trip, so I didn't do much cooking! However, the week did begin with Father's Day, so we made a special dinner for Ryan. We made Scallops Gratin, and we voted it a keeper. The kids tried it, and thought it was okay. We only really expected Ryan and I to try it, and we did love it! I served it with artichoke. When I was buying the artichoke, I came across this "long stemmed" one, reminiscent of a rose. I took a picture to show you. We still steamed it the way we are used to, so we had to cut the stem, but it was an interesting find and I had to document its existence!

Because I didn't try out any other recipes, I am including one of our absolute favorite pork chop recipes. We serve it over egg noodles, as I noted in the recipe, but feel free to serve it with rice, or maybe even mashed potatoes.

I will be out of town for a little while, but still plan to be cooking and hoping to try out a few new recipes. If you have any recipes you want me to add to the queue, email them to me!!

New Recipe
Scallops Gratin

Tried and True Recipe
Sweet & Tangy Pork Chops

Scallops Gratin

• 6 tablespoons unsalted butter, at room temperature
• 6 large garlic cloves, minced
• 2 medium shallots, minced
• 2 ounces thinly sliced prosciutto, minced
• 4 tablespoons minced fresh parsley, plus extra for garnish
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine
• ½ to ¾ teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 6 tablespoons good olive oil
• ½ to ¾ cup panko
• 2 pound fresh bay scallops (if you can only get sea scallops, cut each in half)
• Lemon, for garnish

1. Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
2. To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, wine, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly until combined. Add the panko, mix only until combined. Set aside.
3. If your scallops still have the muscle attached, use a small sharp knife and remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes.
4. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned.
5. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley.

Serve with bread - the sauce is fantastic on the bread after you've finished up your scallops!

Sweet & Tangy Pork Chops

* 1/2 cup chicken broth
* 4 tablespoons brown sugar
* 4 tablespoons reduced-sodium soy sauce
* 1/4 teaspoon crushed red pepper flakes
* 4 boneless pork loin chops (4 ounces each)
* olive or vegetable oil
* 2 teaspoons cornstarch
* 2 tablespoons water
* 1/4 cup diced green pepper
* 1/4 cup diced sweet red pepper
* egg noodles (cook as directed on package)


1. In a bowl, combine the sherry or broth, brown sugar, soy sauce and red pepper flakes; set aside. In a large nonstick skillet, brown pork chops in oil. Top with sauce. Reduce heat; cover and simmer for 10-12 minutes or until meat juices run clear. Turn the pork chops after the first 6 minutes.
2. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; add in the peppers. Cook and stir for 1-2 minutes or until thickened. Serve over egg noodles.