Tuesday, October 25, 2016

Pork Cutlet

Breaded pork cutlet from Mitchell's.  Apple sauce is my own home made. Mashed potatoes had salt, butter, sour cream and milk. Frozen peas with butter and black pepper. Simple but really good.

Friday, October 21, 2016

Pecan and Cashew Crusted Dijon Halibut

Kevin brought the halibut. I had to take the skin off, fortunately it was easy. Mashed potatoes with butter, salt and whipping cream. Broccoli steamed, cooled and reheated in olive oil. Under the fish is a simple sauce of 1/2 dijon mustard to 1 whipping cream with salt and pepper. Bring to a simmer and thicken. The fish is first dredged in flour, salt and pepper. An egg and a teaspoon of dijon mustard whipped up. Dip the floured fish in it and toss it in the coating

1/2 pecan
1/2 cashews
1 bread crumbs

Place in hot frying pan for 2 minutes each side then put in a 350F oven for 10 minutes.

I also made quick pickle carrots for Martin.

2 parts water
1 part vinegar
brown sugar

Dissolve the salt and sugar. Soak carrot sticks in pickling liquid. He liked them.

I also made fresh egg custard ice cream and meringues for dessert but didn't photo it. Everyone loves meringues it seems. Here are the first four plates on our new dining room table. 

Thursday, October 20, 2016

Garden Gate Spices Chicken Provencal

A video report this time. Made with my cell phone so several mistakes but it's fun!

The spice kit is easy to make and delicious.

Tuesday, October 18, 2016

Cajun Chicken on Guacamole

I wanted the simplest meal I could come up with so rice in the microwave works great. Steamed broccoli is pretty easy. Steam for 4 minutes, quickly cool in cold water then just before plating reheat in olive oil. It gives broccoli with just a bit of crunch and great flavour.

The chicken I salted, seasoned with Cajun spice and brushed with olive oil. Then I roasted it for 25 minutes at 325F. While I was waiting for that to come together I decided I should use up that avocado in the fridge. I mashed it, added a pinch of salt, a few drops of lemon juice and a tablespoon of sour cream. Then to get creative I added far too many drops of Tabasco Sauce to spice it up. It was far too hot by itself but I  plated the chicken on top of it and it turned out great. The chicken tempered the spice in the guacamole and they tasted great together. Fern said I could have put the guacamole in the rice too. That's odd because he usually likes plain white rice. Definitely a recipe to make again.

Friday, October 7, 2016

Pork Souvlaki with Yellow Tomato Ketchup and Greek Salad

This meal took less than 30 minutes to prepare. First, put the rice on with salt and olive oil. Just before plating I stirred chopped parsley into the cooked rice. Pork souvlaki from Mitchell's just needs to be brushed with oil and BBQ'd for 3x3x3x3 minutes and medium high heat. 

Greek salad was tomatoes, red onion, cucumber, black olives, cow feta, parsley, salt, black pepper, olive oil and lemon juice.

When I was plating I realized I forgot to buy sour cream for the souvlaki so decided to try Fern's spicy homemade ketchup. The sweetness was a bit odd at first but the heat helped and it tasted really good together with the souvlaki.

Salisbury Steak with Fries

Salisbury steak in a mushroom gravy. I seasoned the ground beef with garlic, salt and black pepper, brushed the patties with olive oil and BBQ'd them. The gravy was a diced onion caramelized with crimini mushrooms in a frying pan. A teaspoon of flour and teaspoon of beef stock powder and cook the raw flour taste off, add some butter to cook the flour if needed. Then add a cup of water and bring up to a simmer. The wide pan lets it reduce and thicken quickly. Just before plating turn off heat and add a pad of butter to the gravy and stir in while it melts.

The fries were fresh cut russet potatoes deep fried to golden crispiness. The beans were boiled and finished with butter, salt and black pepper. 

This was really good.

Monday, October 3, 2016

Lamb Chops with Brussels Sprouts

Lamb chops salted and brushed with oil then BBQ'd on high for 2x2x2x2 minutes to get crossed grill marks. I think I got the marks unidirectional by mistake but they tasted the same. 

Mashed potatoes: peel, boil, mash, salt, butter, milk whip with a fork. If you over process potatoes you turn them into a thick gluey unpalatable paste.

Brussels sprouts were steamed, cooled and reheated in olive oil. I would have added a little lemon juice but I mixed some fresh mint, salt, sugar, water and vinegar for the lamb and let the acid in that perk up the sprouts.

Really easy, really good meal. And the dog loves the bones!