Tag: main course
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.
Capellini Pomodoro
Capellini Pomodoro
Capellini pomodoro is a dish combining capellini pasta with a simple tomato sauce (pomodoro). The origin is Italian, with the pasta shape believed to have originated in northern Italy during the Renaissance and the tomato sauce evolving from a historical dish, with the combination of both becoming iconic. This pasta takes under 10 minutes to make, with the addition of lemon juice bringing a freshness to this dish.
Ingredients
- 1 lb angel hair pasta cooked al dente
- 1/4 cup olive oil
- 4 cups cherry tomatoes
- 8 garlic cloves minced
- 1 cup basil roughly torn
- 1 lemon juiced
- 1 tsp crushed red pepper
- salt and pepper to taste
Instructions
- Heat up olive oil in a large saucepan over medium heat. Sauté the garlic for 1 minute.
- Toss in the cherry tomatoes and crushed red pepper. Cover and sauté for 5 minutes until the tomatoes burst. Stir in the basil and lemon juice. Season with salt and pepper.
- Turn off the heat. Carefully toss the cooked angel hair pasta with the sauce.
