Crusty, Crunchy Mustard Pork Medallions

In reality these are just chicken fried pork chops, pounded flat with a mallet and well seasoned with mustard and thyme. But I find I make them (and get to eat them) more when I call them 'crusty, crunchy  mustard pork medallions' so voila.

If you're going to risk potential bodily harm and the lingering '24 hour diner' smell that comes with frying, then by all means go all the way. And all the way with this recipe means taking the time to soak the pork first in the buttermilk mustard bath. At least 6 hours or overnight.

Finally don't let the multiple steps scare you. They're all easy and if you do them in stages, it's actually a snap. You could even bread and refrigerate them a couple of hours before frying if you're  neat freak like me and don't like the idea of a ton of different breading bowls on your counter just before you sit down to eat.

Happy weekend y'all!

Crusty, Crunchy Mustard Pork Chops
Serves 2. Easily doubled.

Setup and ingredients:
2 boneless skinless pork chops, fat removed
Olive oil, or canola, for frying

Buttermilk Bath:
1/2 pint buttermilk
2 tablespoons whole grain mustard
1 teaspoon dried mustard
Pinch cayenne
1/4 teaspoon garlic powder or 2 smashed cloves garlic
3/4 teaspoon kosher salt
1/4 teaspoon dried thyme
Grated nutmeg
pinch red pepper flakes, optional

Flour Dust:
1/2 cup flour mixed with a pinch salt and pepper (you may need more if your chops are bigger)

Egg Bath:
2 eggs, lightly beaten (again you may need more if your chops are huge)

Panko Coating:
2 1/2 cups panko
1 teaspoon dried mustard
grating fresh nutmeg

Mustard, honey mustard, or honey for serving

How to:
Mix together the buttermilk bath (buttermilk through the nutmeg and pepper flakes if using) and set aside. You can use a smaller bowl, tupperware or even a ziploc bag to hold it in.

Meanwhile, use a mallet to pound the pork to about a scant 1/4 inch. You want them uniformly pounded out - pretty thin - but not so thin that you start to make holes. It's less messy if you put them in a ziploc one at a time to pound them out.

Add the chops to the buttermilk bath, turning over so both are well coated. Cover and refrigerate 6 hours or over night.

Remove from the fridge and use tongs to pull the pork out, shaking off the excess and patting lightly with paper towels. You don't need them bone dry, just not drippy. Dredge them in the flour/salt/pepper mixture getting both sides lightly coated.

Now quickly dunk each one into the egg bath, turning over to get both sides. Shake excess off lightly, then set in the panko mixture (panko tossed with dried mustard and fresh grated nutmeg), pressing into the crumbs lightly with your hands. Turn over and repeat until the chops are completely coated.

At this point, you can refrigerate them until you're ready to fry - up to 6 hours - or you can fry right away.

Fill a rimmed skillet or dutch oven about 1/4 to 1/2 inch with oil. You just want enough oil so that it comes up about halfway on the chops so don't go overboard. You can always add more.

Bring the skillet over medium high heat and let the oil heat through. You can test it by adding a pinch of panko to the pan. If it sinks, the oil isn't hot enough. If it sinks but then slowly rises to the top turning golden - you're ready.

CAREFULLY add the chops to the skillet (long tongs are best) and fry for about 4-5 minutes per side until deep golden. When cooked, transfer to some paper towels quickly patting them, then quickly to a cookie sheet so that the air can vent around them and they don't get soggy.

If you're making several or you aren't finished making your side dishes, you can keep the just fried ones in a low 200 degree oven. This will keep them nice and crispy.

Serve with yellow mustard, honey mustard, or even with honey or plain.

Aurora's 'Famous' Pepperoni Chicken

Please tell me I'm not the only person on the planet who remembers Seems Like Old Times with Chevy Chase and Goldie Hawn.

This movie is so 80's it makes me want to roll up my shirt sleeves and curl my bangs. Goldie Hawn drives a station wagon, Chevy Chase is still handsome, and haute couture cuisine is pepperoni chicken. Specifically - Aurora's Famous Pepperoni Chicken - their housekeeper's signature dish that she makes for VIP guests.

I've wanted to make this dish for years. The only problem was there was no recipe. A quick Google search revealed other 80's fans like me who had looked for it in vain. Luckily the major players in the recipe are in the name.

I started with the most obvious, the chicken, flattening boneless skinless breasts and seasoning them with salt, pepper and dried oregano. I then sprinkled them with lots of shredded parmesan and added a layer of pepperoni over the top. I rolled the breasts up like a burrito, staked them shut with spaghetti noodles and baked them in a bath of tomato sauce and red pepper flakes. In the last couple minutes, I added thin slices of fresh mozzarella over the top and browned them under the broiler.

I have no idea if what I concocted was at all like the recipe in the movie but I was shocked at how good it was. What started as a joke-slash-kitchen-therapy resulted in a new favorite dish. I too would serve this to senators and head judges, just like they do in the film.

Thanks Aurora!



Aurora's 'Famous' Pepperoni Chicken
* You can assemble the entire dish ahead (sans the mozzarella) and refrigerate for up to 8 hours before baking. Just put into a cold oven uncovered and bake as directed.


Ingredients:
3 boneless skinless chicken breasts, pounded to 1/4 inch thickness
1 cup shredded parmesan
salt and pepper
onion powder
dried oregano
1 package pepperoni slices
red pepper flakes
1 ball of fresh mozzarella, cut into thin slices
1 (16 oz) jar of your favorite marinara sauce (mine is Rao's)
spaghetti or toothpicks for securing the chicken


Directions:
Preheat the oven to 375. Spray a large baking dish with nonstick spray and set aside.

To each flattened chicken breast, season 1 side (the topside) with salt, pepper, onion powder and a good pinch of dried oregano each, scattering it evenly over. Next add a layer of shredded park - just a light but solid layer (you don't want too much or it will be hard to roll them.) Finally add a layer of pepperoni, just overlapping them slightly. Again don't go doubling up the pepperoni or it will be too hard to roll.

Starting at the wide end, carefully roll up the chicken trying to keep all of the filling in. If any squeezes out, just stuff it back in with your fingers. Use toothpicks or spaghetti (broken into 3" pieces) to stake it into place. Season the tops of the chicken lightly with salt and pepper.

Meanwhile, add the jar of sauce to your baking dish. Scatter over a generous pinch of red pepper flakes, optional. Nestle each chicken roll in the sauce spreading them out evenly across the dish.

Bake for 20 minutes, if normal sized breasts, 25 if they are the really large kind. Remove and layer the top of the chicken with mozzarella. Put back in the oven on the highest rack and bake another 8 minutes or until the top of the mozzarella has begun to turn golden. If need be, you can kick the broiler on to help it along.

Remove and let cool for 5-8 minutes before serving.

Halibut Ceviche with Mango, Avocado, and Tomato

So it's true. You really can toss raw fish with lemon or lime juice, let it hang out in the fridge, and eat it hours later without going to the hospital.

Of course I've eaten ceviche before in restaurants but the idea of making it at home kind of geeked me out. And then Giada, with all three thousand of her white teeth gleaming at me, made it in a recent episode and I knew I had to break down and try it.

It was delicious. Though I will say it was kind of a lot of work for a 'no cook' recipe (full disclosure - anything involving squeezing multiple lemons and limes is a lot of work to me. I have wimpy hands.)

I subbed mango for half of the tomatoes called for and added lime zest to the lemon zest. And I served it on homemade tostadas instead of with chips.

Perfect summer meal when you don't want to 'cook' anything. As long as you've got a citrus press nearby.

Halibut Ceviche with Mango, and Avocado and Tomato

*adapted from Giada DeLaurentiis

Ceviche:

• One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes
• 1/2 cup fresh lemon juice (from 2 large lemons)
• 1/4 cup fresh lime juice (from 3 to 4 large limes)
• Zest of 1 small lemon
• Zest of 1 small lime
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Salad (to toss ceviche with when ready):

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice (from 2 large limes)
• 1 teaspoon agave
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3 green onions, pale green and white parts only, finely sliced
• 1 large or 2 small tomatoes, seeded and chopped into 1/2-inch pieces
• 1/2 large ripe mango, peeled and cut into 1/2-inch cubes
• 1 large avocado, peeled, seeded and cut into 1/2-inch cubes
• 1 small jalapeno, finely diced
• 2 tablespoons chopped cilantro or fresh flat-leaf parsley, plus extra for garnish
• 4 store bought tortilla shells or tostada shells, for serving (or to make your own - just brush tortillas lightly with oil, season with salt and bake at 425 for 10 minutes until golden flipping once halfway through) 

Directions:

For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon and lime zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.

For the salad (assemble once the ceviche is ready): In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, mango, avocado, jalapeno and cilantro or parsley. Toss until coated.

Drain the ceviche (discard citrus marinade) and carefully toss with the salad.

Spoon into tortilla shells or tostada shells, garnish with extra green onions or cilantro (or parsley.)

Honey Lemon Chicken - and we have a house!

Well hello there.

I've missed you. Actually that's a lie. I haven't missed a whole lot in the past two months. I've been obsessively trying to close on a house. In fact closing on this house was much like hopping on a ride at Disney Land that lasted 2 months longer than you thought it would. And made you puke a lot. And gave you gray hair and made you eat bars and bars of dark chocolate with copious amounts of red wine. And made you try weird carnival like foods like Texas Red Chili which made you thank God you didn't normally have an urge to try such things.

Anyway it's finally done. I'm a home owner again. And over the moon about it, though still slightly stunned.

Let's get back to the cooking.

I made a couple things during this time of extended stress worth sharing. One of them was a take on Ina Garten's Lemon Chicken. I made mine with boneless skinless chicken breasts 'cuz that's what I had y'all!' and added a bit of honey because sugar seemed to help out with the stress.

In fact at one point during all of this I was eating so much chocolate in the afternoon I began to seek a little variety - adding dried cherries to my routine and alternating them with salted roasted almonds sort of like a fat man's granola. Like I said it was stressful. I put on a couple pounds. Even almost had boobs for half a second.

ANYWAY. The chicken. Damn good. I recommend it during times of stress or not. Great entertaining dish 'cause it's pretty. And easy. And Ina Garten-y.

Good to see y'all again.

Honey Lemon Chicken
*slightly adapted from Ina Garten
*serves 4, easily adapted if you can do math (which I can't)

Ingredients:

• 1/4 cup good olive oil
• 2 garlic cloves, roughly chopped (Ina reccos 2 heaping tablespoons, chopped)
• 1/3 cup dry white wine
• 1 tablespoon grated lemon zest (2 lemons)
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey (my addition)
• pinch red pepper flakes (my addition)
• 1 1/2 teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves plus extra for garnish
• Kosher salt and freshly ground black pepper
• 4 boneless chicken breasts, skin on (6 to 8 ounces each) CAN USE SKINLESS BUT WATCH COOKING TIME
• 1 lemon

Directions:

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, honey, red pepper, oregano, thyme, and 1 teaspoon salt and pour into a greased 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them lightly with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes (25 MINUTES IF USING SKINLESS/CUTLETS, COVERING WITH FOIL AFTER 15 MINUTES IF STARTING TO BROWN TOO MUCH BC OF THE HONEY), depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices and additional thyme for garnish.

Serve over rice or couscous.

Buffalo Chicken Dip

Hey Y'all. We're in the middle of moving. Actually the beginning of moving which is even scarier. Still waiting on the loan but moving ahead anyway renting the new place (moving in tomorrow) until it comes through. Which it will. Because otherwise well...I can't even imagine.

Actually I can. It would mean moving in with my poor beloved sister like we had to do after graduating college all those many moons ago when we couldn't find jobs. Only now we do have jobs. Decent ones which would make it even more ironic. Again I'll try not to spiral into a stress ball (cue the Oreos and red wine and the weird purple bumps I've had on my legs the past three days. Sexy!)

Anyway it will be short and sweet for the next couple of weeks on the 'ole blogosphere. If at all.

In the meantime I want to leave you with my most prized appetizer recipe - Buffalo Chicken Dip. Actually I kind of hate this recipe because it's all Kris ever wants me to make. I don't even know if anyone else on earth likes it but him. But he likes it so much I make it again and again. Over and over. For all I know friends and family are like please dear God make something else.

I have Claire Robinson to blame for this. And Frank's Red Hot Sauce where I saw the same damn thing printed on the back. I altered it a split hair adding chopped green onions to the dip and as a garnish. I know, I know. My originality is startling and unsettling.

Until next time, keep your fingers crossed for me, the loan, and my sanity.

Buffalo Chicken Dip

Ingredients

• 8 ounces cream cheese
• 1/2 cup finely chopped celery
• 1/2 cup hot sauce (recommended: Frank's)
• 1/2 breast of a rotisserie chicken, skin removed and chopped
• 2 green onions, minced plus 2 chopped for garnish
• 1 cup crumbled blue cheese
• Crackers, tortilla chips, or celery sticks for serving

Directions

Preheat the oven to 400 degrees F.

In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes. Add the celery, hot sauce, chicken, green onion (2 minced) and blue cheese and mix well. Transfer the mixture to a Pam sprayed 9-inch pie plate or baking dish. Bake until hot and bubbly, about 22-25 minutes. Let cool for 15 minutes. Garnish with chopped green onions. Serve with crackers, tortilla chips, bread or celery sticks.

Creamy, Zesty Avocado Cilantro Sauce

I adapted this from another blog, Guilty Kitchen, and could eat it like hot fudge. It's going to be my summer lover so if you plan on eating at my house in the next few months I dearly hope you like cilantro or it's frozen pizza for you. Just kidding. We also have frozen burritos and occasionally pot pie. Kris likes a little variety.

I served this over chicken with quinoa and while it was delish, I couldn't stop thinking about how it would taste on a burger. Or through a straw. I'll shut up now.

Creamy, Zesty Avocado Cilantro Sauce
* Makes about a cup.
* Adapted from Guilty Kitchen, http://guiltykitchen.com/

Ingredients:
1 small or regular sized avocado (not the softball sized ones)
juice of 1 regular lime
juice of 1 regular lemon (again, not the softball sized ones I see from time to time)
1 large handful of cilantro, stems and all (a heaping packed cup)
1/2 clove garlic, roughly chopped
1/2 teaspoon kosher salt
pinch black pepper
1 tablespoon red wine vinegar
1/4 cup olive oil
Red pepper flakes, optional, or 1/2 chopped jalapeño sans seeds

Directions:
Add the avocado (scooped flesh only, no seed or skin) to a food processor or blender along with the lime and lemon juice, cilantro, garlic, salt, pepper, red wine vinegar, olive oil and pepper/jalapeno if using. Pulse to blend a few times, stopping to scraped down the sides if any chunks are sticking and blend again until smooth.

Taste for seasoning and make any adjustments necessary.

Serve with grilled chicken, steaks, burgers, or whatever you fancy.

Ginger, Soy, and Citrus Marinated Salmon

This is Ina Garten's "Indonesian Swordfish" recipe, mildly adapted and with salmon instead of swordfish (OBVS.) I marinated for 6 hours (using a big piece of fish) and think 8 hours would be the max in order to keep it from getting too salty. If I was cooking a small portion, like for 1 person, I would limit the marinade time to 2 hours or use low sodium soy sauce.

Don't be freaked out by all the lemon zest. Weirdly lemon is the least dominant flavor, at least when using salmon. I think this marinade could be used for all kinds of protein. Fish, chicken, beef, venison, squirrel... Or something really out there. Like tofu.

Indonesian Salmon (Or Swordfish or Cook's Choice:)


Ingredients:
1/3 cup soy sauce
1/4 cup canola or peanut oil
2 teaspoons grated lemon zest (2 lemons)

• 1/4 cup freshly squeezed lemon juice
• 1/4 cup minced or finely chopped ginger root
• 2 tablespoons minced garlic (4 cloves)
• 2 tablespoons Dijon mustard
• red pepper flakes, optional
• 1/2 pound to 3/4 pound fresh salmon

Directions:

Mix up the soy sauce, oil, lemon zest, juice, ginger, garlic, mustard in a large ziploc bag. Smush around to mix well. Add the fish and turn around in the bag so it's well coated. Push the air out of the bag and seal. Refrigerate for 6-8 hours (if using a smaller piece of fish - marinate for 4 or less hours.)

Preheat the oven to 400. Remove the fish from the marinade, patting dry with paper towels. Prep a medium baking sheet with nonstick spray and lay the fish down, skin side down. Sprinkle with red pepper flakes, optional.

Put in the oven for 15-18 minutes, depending on the size of the fish. The edges should just be turning dark brown and the top should no longer have that shiny 'raw' color.

Remove and let rest 5 minutes before cutting and serving.