winter_in_asia

Entree:

Pan-seared pork chops with apple and garlic, served with sauteed onions.

1 onion, sliced thin
1 apple, skin on, sliced into julienne-type pieces.
4-5 pork chops
3 cloves garlic pressed or chopped fine
1 sprig fresh rosemary
salt, pepper, butter

mix rosemary leaves, garlic and a small amount of olive oil (<1/4 cup). Add salt and pepper as desired. Set aside.

Caramelize onion in a mixture of butter and olive oil. Set aside. In the same pan, add apple, more olive oil and the chops. Brush rosemary/garlic mixture onto chops. Add 1/4 C water to pan and cover until meat is cooked on the outside, turning to sear as necessary.

Serve on a plate with some of the caramelized apples and onion on top.

Sides:

- Oven-roasted potatoes (Do you need a recipe for this? Cube 'em, oil 'em, salt 'em, roast em. 425F, don't forget to turn 'em so they don't burn.)
- Steamed spinach with thin-sliced carrots and a little butter.

Dessert:

Mini Blackberry Pies - toss blackberries in sugar and a touch of flour. Put in a small ramekin or tart pan with some pie crust. Serve with vanilla ice cream.

It was a good day.

I may or may not have posted this recipe previously. If I have, I apologize to you, my gentle reader.

Clam pasta in cream sauce

- One can of clams
- 2 TBSP chopped parsley
- 1/2c heavy cream
- 4 tbsp butter
- 2-3 large cloves of garlic, diced
- 1/4c white wine
- 1/2 a lemon, juiced
- Salt and pepper

Melt 2 tbsp of butter in a saute pan. Cook garlic for 3-5 minutes on high heat and add just the clams, reserving about half of the juice to add in later. Cook together for an additional 2-3 minutes.

Once the clams and butter have had a chance to saute, add in the white wine, cream and lemon juice. Allow to cook down for 5-10 minutes or until it reaches a consistency you're pleased with. Add parsley and additional 2 tbsp of butter. Salt and pepper to taste.

Serve over pasta. If desired, add some steamer clams on the side of each plate as a garnish. I find that linguine and fettuccine work best.

Em and I do hereby decree that Easter Breakfast will always be cereal with sliced fruit and just a hint of cream.

Today was Strawberries and Cheerios. With Sugar. And Cream.

Rice:

- 4 c uncooked sticky rice
- 1 can coconut milk

Prepare rice using 3/4 of the coconut milk and water as required.

Pineapple:

Slice fresh pineapple and saute in olive oil and sugar until the pineapple is cooked through.

Kale:

Saute with olive oil after wilting in water. Saute with juice from half a lemon and a couple cloves of garlic.

Chicken:

Mix the following:

- Remaining coconut milk
- Zest and juice from 1 lime and 1 lemon
- 2 tbsp ground ginger
- olive oil
- Salt, Pepper, Frank's Red Hot to taste

Grill skewered chicken, basting occasionally with citrus/coconut milk mixture (can be cut with honey, if desired). Serve with a final coating of mixture, sprinkle with toasted coconut.