In my house, pork chops are a twice weekly affair – we just can’t get enough of them! I’m always looking for new ways to prepare them, and a few months ago I had a hankering for Chinese food and some pork chops in the freezer. And so, this recipe was born… my second favorite pork chop preparation ever (behind my mom’s pork chops and mushroom gravy, of course, but that’s for another day)!
photo credit goes to illustrious pork chop photographer/personal assistant Mike Prez!
Grilled Asian Pork Chops!
It’s no secret by now that I love Indian food. While Murg Makhani/Butter Chicken (recipe here) is my favorite Indian meal, sometimes I feel like dressing something up in a pretty little package. Whenever I want to add a little pizazz to a meal I’d usually make with chicken, I immediately think of Cornish Game Hen. It’s perfectly proportioned, flavorful, and damn cute on a plate. While watching one of my LOVES Bobby Flay on Food Network…
seriously!? THAT FACE
I was pleasantly surprised to see him deviating from his usual TexMex type cooking (which is BOMB by the way) and cooking up something with a little Indian flair. I immediately wrote the recipe down and decided to give it a try – and I’m glad I did! If you want a delicious, fancy shmancy Indian inspired meal, why don’t you try…
Garam Masala Rubbed Cornish Game Hens with Maple-Tamarind Glaze!
I think it’s no secret at this point that I love ethnic food, ESPECIALLY if it’s spicy. Something about the belly-warming feeling of a hot meal with a good amount of spice really gets my mouth watering. I also love grilling – screw that preconception that men are supposed to be the grillers! There really isn’t anything better than – or anything that can be a substitute for – the smoky, charred flavors a grill can provide.
Since we’re going to be saying goodbye to summer in a month or so – or rather, many of you readers are, because Florida is perpetually in a state of summer – I decided to post this amazing little meal up while you still have some sunshine and warm days to enjoy it with. Plus, what’s more fun than eating food on a stick?
just don’t poke yourself
Turkish Chicken Kabobs!
Cue the Bollywood music and don your brightest sari, kiddies – we’re headed to one of my most favorite culinary locales for today’s post! I can hardly go a month without desiring that wonderful tummy-warming spicy garlicky deliciousness, filling every fiber of my being with the need to feed untillll… I go broke. Ordering any kind of food, but ESPECIALLY Indian food, is NOT cheap; especially if you like to mix all sorts of different flavors together when you order. And if you have an obsession bordering on psychotic for garlic naan. So what’s the solution?
I had tried cooking my favorite dish, murgh makhani (or butter chicken for the lingually challenged) before and it did not turn out AT ALL like I wanted, or like it should have. I chalked it up to my lack of a tandoor/clay oven, although after a quick search on Amazon I just realized this thing is not very expensive:
Well, there goes more of my paycheck.
Anyway, it IS possible to get that delicious flavor without a clay oven. The trick was concocting the right recipe with the best flavor profile. Not to toot my own horn, but I think this recipe is pretty damn bomb. Toot, toot.
Niagara falls in my mouth
serves 4 hungry hippos
Sometimes you just need to eat a chili stuffed with cheese. Jalapeño poppers became famous for a reason! If you’re looking for a little more upscale version of this classes party dish, I suggest you give this recipe a whirl – it’s sure to delight your tastebuds.
Goat Cheese and Mushroom Chilles Relleños!
makes 8 stuffed chiles
Once in a blue moon I crave fish. I’m really not a fish lover… the only two types of fish I (rarely) will eat are tuna – seared rare of course – and salmon. I’ve enjoyed a chilean sea bass or two (aka Patagonian Toothfish – ohh marketing) but due to its environmental price I try to steer clear of it. That being said, the usual chicken, pork, and steak dinners can get a bit dull and, just as at my alma mater, sometimes you have to throw a fish or two into the mix.
I’ll be honest here – one of the main reasons I don’t venture into cooking fish often is that I really just don’t know how. I put some research into this next recipe, though, and it paid off – it was delicious and flavorful with a super crispy skin. Not so bad for a piscatory diversion from the norm!
crispy flaky fishy forn
Horseradish Crusted Salmon Fillets!
I woke up today feeling very hungry and craving something meaty and filling. Unfortunately, I don’t have the ingredients to make one of my staples… so I’ll just blog about it instead and drool over old photos! This is one of my favorite simple preparations of chicken that is spectacular. It’s definitely not low-fat, though, so if you’re calorie counting you might want to skip this one. This is also the first part of my two-part recipe for Creamy Chicken Rotini… but that’s another blog, another day.
comfort food at its best!
Pan-Seared Chicken Breast!