Tag: main course
Fully Loaded Potato Waffle
Fully Loaded Potato Waffle
Waffle irons aren’t just for maple syrup waffles. Replace the batter with sliced baked potatoes; creating a crispy potato waffle. The one I made is a simulation of a fully loaded baked potato; but the topping possibilities are endless…
Equipment
- Belgian waffle iron
Ingredients
- 2 tbsp butter
- 2 medium baked potatoes
- salt and pepper to taste
- 3 strips bacon cooked and crumbled
- 1/2 cup cheddar cheese
- 1/4 cup sour cream
- 2 tbsp chives finely chopped
Instructions
- Slice you baked potato into 1” pieces.
- Preheat your waffle iron. Coat each side with butter. Place the potato slices in a flower formation like so.
- Press the top down on the waffle iron. Lift up and fill in any holes with leftover baked potato. Season with salt and pepper. Place the top back down.
- Cook the potato waffle for 10-12 minutes until crispy; flipping half way.
- Remove the potato waffle from the iron. Top with cheddar cheese, sour cream, bacon, and chopped chives.
Pork Cordon Bleu
Pork Cordon Bleu
I grew up eating the frozen chicken cordon bleu that you can find at just about every grocery store. As an adult, I think the store bought ones are horseshit; so I learned how to make them homemade. I happened to have an extra chunk of boneless pork loin and decided to turn it into a cordon bleu, instead of using chicken. To no surprise, it was really, really, tasty. While deep frying it would drastically cut the cooking time, I baked it in the oven for 45 minutes. Your arteries will thank you later.
Equipment
- food mallet
Ingredients
- 1 lb boneless pork loin cut into 2-8oz chops; trimmed of fat
- 1/4 cup flour
- 1 large egg beaten
- 1 cup panko breadcrumbs
- 4 slices deli Black Forest ham thinly sliced
- 4 slices Swiss cheese
- salt and pepper to taste
Instructions
- Hammer each of the pork loin chops to 1/4” thick. Season each side with salt and pepper.
- Place 2 slices of ham, followed by 2 slices of Swiss cheese on one side of the pork loin.
- Fold the pork loin over the ham and cheese; tucking in the sides.
- Assemble the flour, egg, and breadcrumbs in separate bowls. Dredge the cordon bleu in flour, then egg wash, and finally breadcrumbs.
- Preheat the oven to 400°. Place the cordon bleu on a baking sheet lined in parchment paper.
- Bake for 45-50 minutes; flipping half way through.
Norwegian Pork Patties
Norwegian Pork Patties
Pork patties, did you say?! Why, yes! While so simple to make, this is what you need in your life. There are no eggs or breadcrumbs in the patty mix; making them fairly dense, but still very moist and flavorful. These pork patties pair great with sauerkraut and pork-filled potato dumplings(yes…more pork). Pork is king…
Equipment
- cast iron skillet
Ingredients
- 1 lb ground pork
- 2 tsp potato flour or cornstarch
- 1 tsp salt
- 1 tsp ground ginger
- 1/2 tsp cracked black pepper
- 1/4 tsp nutmeg
- 6 tbsp whole milk
- vegetable oil for frying
Instructions
- Mix all of the ingredients together.
- Form into 8 equally sized patties.
- Add just enough cooking oil to coat a cast iron skillet over medium heat. Add in the patties.
- Cook for 5-6 minutes a side.
