What's On Your Plate???

[Litos]

Have you tried the foie gras?

I've never had it at V&A's, but I have at Le Mistral in the energy corridor......

real soft stuff - tastes amazing....

How about the Wagyu skirt steak?

no sir - never had that....

 

[kronin323]

real soft stuff - tastes amazing....

Yeah, they have torched foie gras nigiri at Uchi; it's incredible.

 

[Litos]

dinner - tilapia and vegetables......

 

[kronin323]

A big, savory bowl of sopa de tortilla:

Ah, that hit the spot.... Que sabrosura!

 

[QLR1]

That looks like my kind of soup, full of stuff, @kronin323.

 

[kronin323]

That looks like my kind of soup, full of stuff, @kronin323.

Chicken, avocado, crispy tortilla strips, mexican rice, fresh red onion, monterrey jack cheese, and cilantro in a rich broth. A nice lunch choice, filling but not heavy.

 

[kronin323]

Here's a fairly simple recipe for a tasty meal - braised pork chops and cabbage (sorry washi)

First, mix up your braising liquid:
- 1 tsp Dijon mustard
- 1 TB red wine vinegar
- 2 TB brown sugar
- 1 TB Worcestershire sauce
- 1 tsp garlic salt
- 1/2 cup water
(if you need more liquid, scale appropriately)

Heat a couple of TBs of olive oil (or oil of your choice) over medium-high heat. Brown your chops, a couple of minutes per side:

Add your braising liquid, reduce heat to low, cover and let cook for an hour or so, until nice and tender:

Since you now have some time to kill, prep your cabbage. Take one head of green cabbage, quarter it, then finely slice it to shreds:
(Oaks included for scale)

In a large pot add about 1/2 cup of chicken broth or water and salt. Include a tsp or two of some sort of seed. The actual recipe calls for caraway seed but I think that's an acquired taste for many; celery seed is a good alternative. In this example I used a combo of fennel seed, caraway seed, celery seed, and dill seed but it was a little overkill:

Throw in your shredded cabbage and cover. You can wait to start cooking this one until there's about 10-15 mins left on the pork chops. To cook, do a hard boil over high heat until the liquid is gone, about 10 mins. Just keep an eye on it so it doesn't dry out and start to burn - you can see the steam escaping from the pot lid; when that stops turn off the heat:

Once the chops are done, remove them then crank up the heat to reduce the braising liquid to a sauce. Throw in some parsley when it's almost ready:

Pour the sauce over the chops:

The cabbage should be ready. Add some parsley and, optionally, 1/4 cup cream and mix well:

Plate the cabbage with the chops and enjoy!

 

[kronin323]

Korean BBQ beef ribs.

Get some thin sliced cross-cut beef ribs:

Get some Korean BBQ sauce. Lee Kum Kee is a good brand. Marinade the ribs. You can do it shortly before cooking but, for best results, marinade overnight:

10 mins (5 per side) on the grill over direct heat:

Cut into pieces (one bone per piece) and serve with steamed rice. Delicious.

 

[Luis]

Korean BBQ beef ribs

Thank you so much!! I enjoy trying new recipes. I'm sure the family will love these.

 

[Litos]

poor plate - didn't even stand a chance......

(1) Mixed Fajitas
(1) Cheese Enchilada
(1) Tamale
(3) Flour Tortillas
rice and beans