Thick Pork Chops with Sour Cherry Sauce

Posted on August 22, 2025 by Sandy

Pork Chops

Sour Cherries – Canned

Pan fry the pork chops to brown and finish in the oven at 350 degrees for 10 minutes.

Make pork gravy adding sour cherries.  Serve with mashed potatoes.

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Garam Masala

Posted on August 22, 2025 by Sandy

Ingredients

  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Directions

  1. Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
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Beef Tenderloin

Posted on August 22, 2025 by Sandy

This platter provides food for the senses as well as the palate, and is easily prepared ahead of time. Perfect for the holidays.

Ingredients

-whole beef tenderloin (center cut, approx 3 pounds)
-salt and pepper
-vegetables for roasting (bell peppers, hot peppers, onions, whole garlic cloves, potato wedges, any kind of root vegetable; use your imagination and get what looks good in the store)
-olive oil
-dried herbs that you like (thyme, rosemary, marjoram, etc)
-if you can find fresh herbs, this works too (whole sprigs)
-splash of good balsalmic vinegar
-1 cup good mayonaise
-2-3 chipotle peppers in adobo sauce (look in the mexican food section of the grocery store)

Preparation

-salt and pepper tenderloin well, and tie with string to keep shape
-sear in hot pan until nicely browned on all sides
-roast in hot (450) oven for 20-30 minutes until desired degree of doneness (shoot for medium rare for best presentation and flavor)
-remove from oven and let rest
-cut vegetables to bite size (harder vegetables like the roots will take longer to cook than softer vegetables like bell peppers and onions, so should be cut a bit smaller so that everything is done at the same time
-toss the vegetables with olive oil, herbs, and vinegar
-roast in hot oven with beef until done
-remove and let cool
-meanwhile, mix the mayo and chipotle peppers with adobo in a food processer or blender until smooth. Taste and make sure the heat level is ok; you might need to add more mayo or peppers depending on your taste
-to serve, slice beef and arrange along outside of platter; pile the vegetables in the middle, pour the mayo sauce over the beef and serve
-tastes wonderful warm or at room temperature (the sauce should be cool)

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Scallops Crusted with Pistachios

Posted on August 22, 2025 by Sandy
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Berries with Amaretto Sabayon Sauce

Posted on August 22, 2025 by Sandy
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Crunchy Green Bean Salad with Prosciutto

Posted on August 22, 2025 by Sandy

schlow crunchy string bean salad with red onion and prosciutto

 

Submitted by tallarico | July 16, 2006

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Yields 4 to 6 servings.

Active cooking time: 20 minuntes.

Servings: 4 to 6 servings

Ingredients

1.5 tbspn of coarse salt
1.5 lbs fresh string beans, ends snipped
1 small red onion, thinky sliced (about 1 cup)
6 thin slices of prosciutto di Parma, julienned
1/3 cup extra-virgin olive oil
juice of 1 lemon
1.5 tspns of chopped fresh rosemary
pinch of crushed red-pepper flakes
freshly ground black pepper

Preparation

1. Boil a large pot of water and add 1.5 tbsps of salt. Fill a large bowl with ice water and set it near sink.

2. Blanch beans in boiling water for 2 minutes, until cooked but still crunchy, drain, and put into ice water for 2 min. Transfer to serving bowl and refrigerate.

3. Remove beans 1 h before serving. Add onion and prosciutto.

4. In a small bowl, combine oil, lemon juice, rosemary and pepper flakes. Whisk well and season with salt and pepper.

5. Just before serving, dress the salad and toss to combine. Not all of the dressing is needed.

6. Season with salt and more lemon juice to taste.

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Balsalmic Shrimp and Penne Pasta

Posted on August 22, 2025 by Sandy

Currently Stationed in Sicily with the Military I created this delight with local ingredients and my favorite “drink” – Balsalmic Vinegar. I put that on everything! All of the below ingredients can be increased or decreased depending on your taste.

Ingredients

1 can of artichoke hearts
2 fresh vine ripe tomatoes
6 large fresh mushrooms
3 large cloves of garlic
1/4 of a small onion
2 Tablespoons of olive oil
1/2 cup (or more – depending on your taste) of good Italian Balsalmic Vinegar
1 pound of jumbo shrimp
1 pound of good penne

Preparation

Boil penne till it is al dente, or a little firm, while you are doing the following: finely slice mushrooms and chop artichoke hearts. freshly mince garlic and chop 1/4 of small onion. put 2 T of olive oil in saute pan, cook garlic and onion over low heat. when garlic and onions are soft add mushrooms and artichoke hearts, cook till mushrooms are soft. finely chop tomatoes, use all of them, even the juices that seep out, add this to saute pan with balsalmic vinegar. saute for 3-4 mins to get the balsalmic vinegar absorbed. the tomato juices and vinegar and olive oil should make a thin sauce. add the shrimp, cook for 3-4 mins on each side to fully cook shrimp, spalsh a small bit of balsalmic vinegar on top of shrimp. toss with penne and serve with freshly grated romano or parmesan reggiano cheese. enjoy!

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Szechuan Green Beans

Posted on August 22, 2025 by Sandy
6 Garlic cloves, peeled
2 Quarter-sized slices ginger
2 Scallions, cut in 2″ lengths
1 tb Vegetable oil
1 t Hot red-pepper flakes
1 tb Soy sauce
1 tb Rice wine vinegar
1 lb Green beans, tipped/tailed

Preparation

Peel garlic and ginger. Smash garlic. Trim scallions
and cut into 2″ lengths (don’t be fancy, the next step
is a food processor). Place garlic, ginger, and
scallions into a food processor and process until
finely chopped. Remove to a 14x11x2″ dish. Add oil
and pepper flakes. Cook in microwave, uncovered, at
100% for 3 minutes.
Remove from microwave and stir in remaining ingredients, tossing gently to coat green
beans. Cook, uncovered, at 100% for 10-15 minutes,
stirring 4-5 times.
Serve hot or cold.

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White Chocolate and Meyer Lemon Tart

Posted on August 22, 2025 by Sandy

3 Large Eggs

1/2 Cup Sugar

1 Cup Heavy Cream

2 Meyer Lemons, Juiced

4 Ounces White Chocolate, Cut into 1/2 inch pieces

19 Baked Pie or Tart Shell

Directions:  In a medium stainless steel bowl beat the eggs until blended. Stir in sugar and then lemon juice.  Cook over boiling water stirring constantly with a wire whisk until thickens and resembles pudding.  Remove from the heat and stir in white chocolate pieces until melted and completely incorporated.  Set aside and cool to room temperature.  Cover and chill.  Whip the cream to form firm peaks and fold into cool lemon mixture. Spoon into baked pie or tart shell.  Chill 2 hours or until firm before serving.  If desired garnish with extra whipped cream before serving. 

Instead of a baked pie shell use a shortbread cookie recioe and top the shortbread with the lemon mixture.

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Mint Feta Watermelon Salad

Posted on August 22, 2025 by Sandy

This salad requires a leap of faith, but no one who I have served it to has regretted making that leap. It is nutritious, savory, refreshing, and easy to assemble. I suggest that anyone making it take the amounts listed below as guidelines – watermelons come in many sizes so adjustments may be necessary (and are easy to make both before and after preparation.)

Ingredients

1 medium seedless Watermelon
1 Vidalia or Maya Onion, chopped
12 oz crumbled Feta Cheese
1 Medium bunch of mint, minced
1/3 cup Balsamic Vinegar
Juice of 1/2 Lemon
2 TB Olive Oil
Salt and Pepper

1/2 cup toasted slivered almonds (optional)

Preparation

Chop watermelon into 1 inch cubes and drain in colander for 1/2 hour.

While the watermelon drains mix the balsamic, olive oil, and lemon juice in a small bowl.

Mix the watermelon, feta, onion, and mint in a large bowl.

Dress and toss to mix. Salt and pepper to taste.

Salad does well if the flavors have time to marry and it may be chilled for several hours. It is not as good the second day.

A last minute garnish of toasted slivered almonds is nice, but completely optional in case non-nut eaters prefer the salad without.

Read More http://www.epicurious.com/recipes/member/views/MINT-FETA-AND-WATERMELON-SALAD-1206849#ixzz1AYoTmEa0

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