Fideos Verdes (Green Pasta)-Peruvian Dish

1 Package of fresh spinach (8-12 oz)

1 red onion (Med-Large)-large diced

10 oz queso fresco

1-2 oz Fresh basil

1 cup chicken broth

Salt

4 Garlic cloves

Seared Steak or grilled chicken

Spaghetti

Lime juice or some acid to brighten it up

I also added, garlic powder, adobo powder, coriander powder and hatch green chili powder

In a skillet, heat 1-2 tbsp of olive oil. Cook spinach, garlic, onion.

Add the cooked spinach mixture to a blender with chicken broth, all the queso fresco, basil, salt. Blend till combined, it should be smooth and the consistency of a sauce. Add more broth if needed.

Cook steak or chicken to your liking.

Cook pasta al dente or just barely undercooked

Setting a small amount of the sauce aside for plating steaks, once pasta is drained, combine it with the spinach sauce and cook for 1-3 minutes to blend the pasta and sauce together. If the pasta and sauce seems dry, add more chicken broth.

When plating steaks on top of pasta, add a dollop of green sauce of the plate and on the steak.

Risotto

48 Ounce Low Sodium Chicken broth-simmering

3-4 Minced Garlic cloves

2 Minced Shallots

Cubed Butter

1/4 Cup White wine

Grated Parm cheese

Arborio Rice

Olive oil

Put 2 teaspoons butter in pan over med-high heat

Once melted add minced shallots and garlic

Turn to medium heat

Soften shallots and add a pinch of salt

Add three handfuls of rice (every handful is a portion)

Cook rice stirring, it will start to stick slightly. 

Rice will start to stick you don’t want color on the rice

Pour in about 1/4-1/2 C of wine. Stir

Let the wine cook off—it should be on a slow simmer

The liquid will become cloudy and as you run the wooden spoon over the pan you will see the rice leaves streaks-  the wine will be gone. Cook out the wine.

Watch your heat, you may have to turn it lower at this point.  See how it goes, don’t let it cook to fast.

Add the first of 3 additions of hot simmering stock to the rice.  Add about 2-3 lades of stock, just enough to cover the rice.  

Cook until the liquid  evaporates and you see streaks again, the liquid should be absorbed.

Add the second addition of hot simmering stock to the rice.  Add about 2-3 lades of stock, just enough to cover the rice.  

Cook until the liquid  evaporates and you see streaks again, the liquid should be absorbed.

Add the third addition of hot simmering stock to the rice.  Add about 2-3 lades of stock, just enough to cover the rice.  

Cook until the liquid  evaporates and you see streaks again, the most liquid should be absorbed, but you still want it wet.  

Taste the rice to see if you have the chew you want.

Take off heat.

Add a little olive oil

Add a little butter

Add parm cheese on top

Let sit for a minute

Stir and enjoy

Puff Pastry Pork tenderloin

1 puff pastry thawed

1 Pork Tenderloin

1 package of prosciutto

Salt and pepper

Pre heat oven to the temp listed on the puff pastry

Line counter with plastic wrap to the length of the pork tenderloin

Lay out the Prosciutto short side facing you, overlapping a little bit.  Fold over the plastic wrap and lightly pound the prosciutto (so it sticks together)

Take out the pork tenderloin, wipe with paper towel to dry, season with salt and pepper.

Place pork on the prosciutto

Using the plastic wrap roll the prosciutto around the pork.

Take one piece of puff pastry, lay flat

Roll the puff pastry around the prosciutto wrapped pork

Place on a parchment lined baking sheet

Brush with egg wash 1 egg-1 tablespoon water

Bake till pork is 155-160 degrees ( meat thermometer is in the Pantry, looks like a pink dildo in a gray box usually by the salt and pepper), check temperature at 20 minutes

Let sit out for 5-10 minutes before cutting

Chicken Cacciatore version 2

4-6 skin-on, bone-in chicken thighs

Kosher salt and freshly ground black pepper

1/3 cup all-purpose flour

3 tablespoons olive oil

1 large red bell pepper, seeded and cut into strips

1 large sweet onion, thinly sliced

4 cloves garlic, minced

1 small Fresno chile pepper, sliced into strips

2 tablespoons tomato paste

1/4 cup dry white wine

One 28-ounce can diced tomatoes with juice

1/2 cup Kalamata olives

1/4 cup drained capers

1 1/2 teaspoons dried oregano leaves

Heaping 1/4 teaspoon sugar

3 tablespoons red wine vinegar

2 tablespoons unsalted butter

1/2 cup reduced-sodium chicken stock

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

Preheat the oven to 375 degrees F.

Using paper towels, pat the chicken skin dry. Sprinkle each piece of chicken on both sides with salt and pepper (about 1/2 teaspoon of each per side). Dredge the skin sides of the chicken pieces in the flour to lightly coat.

Heat the olive oil in a large heavy-bottomed sauté pan over medium-high heat. Add the chicken pieces to the pan skin-side down and cook until golden brown, 3 to 5 minutes. (If all the chicken does not fit in the pan, cook it in 2 batches.) Transfer the chicken to a plate and set aside.

To the same pan, add the bell pepper, onion, garlic and Fresno and sauté over medium heat until the onion and bell pepper soften, about 3 minutes. Add the tomato paste and allow to cook until lightly caramelized, about 2 minutes. Season with salt and pepper.

Deglaze with the white wine, scraping the browned bits from the bottom of the pan. Add the tomatoes, olives, capers, oregano, sugar and 2 tablespoons red wine vinegar. Bring the sauce to a simmer and allow to simmer for a couple of minutes to thicken. Nestle the chicken back into the pan skin side up. Add the butter and chicken stock, being careful not to touch the chicken skin.

Place the pan in the oven and cook, uncovered, until a digital thermometer inserted in the thickest part of the chicken reads 160 degrees F, 28 to 30 minutes.

Remove from the oven and drizzle the remaining tablespoon red wine vinegar over the sauce of the chicken. Garnish with the parsley and basil and serve.

White Bean Chicken Chili

2 tablespoons olive oil

1 large onion, chopped

4 garlic cloves, minced

1 rotisserie chicken-chicken diced or shredded and skin removed

1 teaspoon salt, plus more for seasoning

2 tablespoons ground cumin

1 tablespoon fennel seeds-ground

1 tablespoon dried oregano

1 tablespoon coriandar powder

1 teaspoon curry powder

2 teaspoons chili powder-Sometimes I use ancho powder, hatch green chili powder, and adobo powder in place of chili powder

3 tablespoons flour

1 or 2 (15-ounce cans) cannellini or other white beans, rinsed and drained

1 14-ounce can diced tomatoes-drained

1 bunch (about 1 pound) Kale, stems removed, leaves chopped into 1-inch pieces

4 cups low-sodium chicken stock

1 lime

Freshly ground black pepper for seasoning

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds.

Stir the flour into the onion-garlic mixture. 

Add the beans, Kale, diced tomatoes, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. 

Add spices and juice of 1/2 of the lime to broth mixture

Simmer for 30 minutes until the liquid has reduced by about half and the chili has thickened. 

Add cut up chicken, season with salt and pepper to taste simmer for 10-15 minutes.

Smoked Gouda Macaroni and Cheese

6 cups water

1 teaspoon salt

1/8 teaspoon vegetable oil

1 pound small elbow macaroni

2 tablespoons plus 1/2 teaspoon unsalted butter

2 tablespoons bleached all-purpose flour

2 1/2 cups milk

1/4 teaspoon freshly ground white pepper

1 teaspoon ground mustard

1/4 pound smoked Gouda cheese, grated  (sometimes I do a combination of cheddar and Gouda)

Preheat the oven to 375 degrees F. 

Put the water, 1/2 teaspoon of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. 

Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. 

In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. 

Add the flour and cook, stirring constantly, for 2 minutes. 

Slowly add the milk, whisking constantly. 

Add the remaining 1/2 teaspoon salt, ground mustard, and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. 

Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts. 

Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. 

Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot. 

Lo Mein Noodles

3 tablespoons oyster sauce

1 teaspoon sesame oil

1 tablespoon soy sauce

1/4 cup chicken stock

1 teaspoon cornstarch

3 tablespoons vegetable oil

2 teaspoons garlic, minced

1 1/2 teaspoons ginger, minced like the garlic

1/2 pound chicken breast, thin sliced

3 cups fresh lo mein noodles

1/4 pound baby bok choy, cut like celery slices, use the green leaves as well

3 scallions, cut into 1/2-inch pieces 

For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.

Heat a pan to high and add the oil. Once you see wisps of white smoke (or the oil glistens) add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 2-3 minutes.

Add the noodles and bok choy to the pan and cook until tender, about 1 minute. 

Stir in the sauce, allow the sauce to coat all the ingredients and start to simmer, about 1 minute.

Cook until the chicken is cooked through (1-2 minutes) and sauce starts to bubble into a glaze.

Lettuce Cups

Stir-Fry Sauce

2 Tablespoons hoisin sauce

1 Tablespoon soy sauce

2 tablespoons oyster sauce

2 tablespoons water

1 teaspoon sesame oil

1 teaspoon sugar

1 teaspoon cornstarch mixed with 1 teaspoon water

Lettuce Cups

1 Teaspoon cornstarch

2 Teaspoons sherry

2 teaspoons water

1 1/2 pounds ground chicken

2 Tablespoons vegetable oil

1 teaspoon minced ginger

2 cloves garlic, minced

8 mushrooms, sliced (I leave this out)

1 (8-oz ) can water chestnuts, diced small

1 head butter lettuce leaves

2 green onions, sliced

For the Sauce

Mix all the ingredients together in a bowl and set aside

For the Lettuce cups

In a medium bowl, combine the cornstarch, sherry, water and chicken.  Stir it well to coat the chicken throughly.  Let it sit for at least 20 minutes.

Heat a large skillet on high heat and add the oil. When a wisp of white smoke appears (or the oil glistens).  Add the chicken and stir-fry it for about 2 to 3 minutes until the chicken is opaque and mostly cooked through.

Stir in the ginger and garlic, and stir-fry for about a minute until the garlic is starting to brown.

Add mushrooms and water chestnuts, and cook for an additional minute until mushrooms soften.  Add the cooking sauce to the pan, constantly folding until the sauce starts to thicken and chicken is fully cooked.

Spoon chicken into the lettuce leaf and roll

Beef and Broccoli

1 pound broccoli florets

1 tablespoon soy sauce

1 teaspoon sesame oil

2 teaspoons cornstarch, divided

1 teaspoon baking soda

1 pound flank steak

1/3 cup beef or chicken stock

2 teaspoons rice wine

1/4 cup oyster sauce

2 tablespoons vegetable oil

2 cloves garlic, minced

Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 1 to 2 minutes.

In a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon cornstarch and baking soda. Slice the beef against the grain into thin strips and add it to your marinade. Let it sit for at least 20 minutes, or as long as overnight in the refrigerator.

In a separate small bowl, stir together the stock, rice wine, oyster sauce and remaining 1 teaspoon cornstarch until the cornstarch is fully dissolved

Heat a large skillet on high heat and add the oil. When a wisp of white smoke appears (or the oil glistens), toss the marinated beef and garlic into the pan. 

Cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare. 

Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don't be afraid to scrape any bits off the bottom of the pan before they start to burn. 

Once the sauce has turned into a nice thick glaze, about 1 minute, serve immediately.

Lamb Osso Buco

1 Sprig fresh Rosemary

1 sprig fresh Thyme

1 dry bay leaf

4 whole peppercorns

Cheesecloth

kitchen twine

2 Lamb Shanks

Salt & Pepper

All purpose flour-  Season the flour with paprika, oregano, basil, hatch chili powder, adobo or anything you would like.

1/2 Cup Vegetable oil

1 small onion, diced

2 small carrots, Cut into 1 inch slices

2 stalk celery- Cut into 2 inch pieces 

1 Tablespoon Tomatoes paste

1 cup white wine

3 cups chicken stock

This is just my base recipe, I usually add different seasonings to the broth, maybe some hot sauce. Just depends on my mood.

• Place the rosemary, thyme, bay leaf and peppercorns into cheesecloth and secure with twine. This will be your bouquet garni.

• For the lamb shanks,  pat dry with paper towels to remove any excess moisture. Lamb shanks will brown better when they are dry.. Season each shank with salt and freshly ground pepper. Dredge the shanks in seasoned flour, shaking off excess.

• In a large Dutch oven pot, heat vegetable oil until smoking. Add Lamb shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

• In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables, add other seasonings if wanted. Saute until the onion is soft and translucent, about 8 minutes. Add the tomato paste and mix well. Add the white wine scraping the browned bits on the bottom of the pan, return the browned shanks to the pan and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

• Remove and discard bouquet garni from the pot.

I usually serve this with pasta.

Garlic & Herb Pork Tenderloin

Olive Oil

Salt & Pepper

Pork Tenderloin

Butter

Garlic-chopped

Basil-Chopped

Oregano -Chopped

Thyme-Chopped

Parsley-Chopped

I used a handful of herbs and about 4 garlic cloves

Preheat oven 350

Place a piece of aluminum foil on baking pan, set aside

Combine garlic, Basil, Oregano, Thyme, and Parsley—set aside 

Put olive oil in pan on the stove top.

Season pork with salt and pepper

Once pan is hot, sear the pork on all sides

Transfer pork to aluminum foil on the baking sheet

Cover the. Pork on all sides with the herb mixture

Put pats of butter on top of the pork

Wrap the foil around the pork to enclose it

Cook pork 20ish minutes till about 145-150

I poured the juice from the foil packet on top of the pork after cutting.

Irish Lamb Stew

3 pounds lamb, cubed

1/2 Cup flour

3 potatoes, peeled and cubed

3 carrots, peeled and sliced

6 stalks celery, sliced

1 large yellow onion, large dice

4-5 garlic cloves, minced

fresh thyme

fresh rosemary

fresh parsley

8 cups of beef stock

12 oz Guinness

2 tsp corn starch

salt and pepper

Cut off some parsley leaves and chop to make about 2 tablespoons. Reserve them aside

Take a couple of sprigs of thyme, rosemary, and some parsley put them in a cheesecloth and tie the bundle together

Season the meat with salt and pepper

Brown the meat in a dutch oven over medium heat till brown

Remove the meat from the pan and sprinkle the meat with some of the flour, set aside

Add onions, garlic, carrots and celery to the pan and saute

Add the Guinness and deglaze, scraping up any caramelized bits

Add the potatoes

Return the meat to the pot

Add enough stock to cover the ingredients

Add the herbs in cheesecloth to the pot

Simmer for 2-3 hours until tender, stirring occasionally

Check seasonings, stir in parsley and cornstarch.

Put back on heat to thicken

Serve

Chinese-Style BBQ Spareribs

6 inches fresh ginger, peeled and sliced thin

8 garlic cloves

1 cup honey

3/4 cup hoisin sauce

3/4 cup soy sauce

1/2 cup rice wine

2 tsp chinese 5-spice powder

1 tsp red food coloring If you want it

1 tsp ground white pepper

2 pounds boneless port spareribs

2 tbls sesame oil

Finely chop ginger and garlic

In a duch oven add ginger, garlic, honey, hoisin, soy, 1/2 water, rice wine, 5-spice powder, pepper, and food coloring if using. Whisk to combine

Add ribs and coat

Bring to simmer and cook 1 hour stirring occasionally.

Remove meat, and strain the liquid

Reduce the liquid in a pot on stove to reduce to a syrup

Pre-heat oven to 425

Coat ribs with Syrup

Roast ribs in oven till caramelized 5-7 minutes

Chicken Thighs with Mustard Sauce

4-6 bone-in, skin-on chicken thighs

Salt & Pepper

paprika

cayenne

Olive Oil

1/2 yellow onion sliced

4 cloves garlic chopped

1 tablespoon apple cider vinegar

1/2 cup heavy cream

1 1/2 tablespoon Dijon Mustard

1 1/2 teaspoon whole grain mustard

1/8 Cup honey

Season your chicken thighs

Heat a pan over medium heat and add some olive oil

When the oil is hot, place chicken skin side down in pan. Cook about 15 minutes till a nice golden brown

Flip chicken and add onions and garlic, cook an additional 15 minutes.

Chicken should be done at this point, you can temperature check them.

Remove the chicken from the pan

Add vinegar to the pan to deglaze

Add mustard and honey to the pan and whisk

Add cream to the pan and whisk.

Put chicken back in pan over the sauce, but do not cover the top of the chicken or it will lose the crisp top. Let simmer 5 minutes.

Serve

Chickpea Salad

1 can chickpeas (garbanzos) drained rinsed, and slightly mushed, leaving some in big pieces

2 stalks celery finely diced

2 scallions finely diced

Cilantro-about a tablespoon chopped fine

Squeeze of lime

Spices all to taste

Salt

Pepper

Garlic Powder

Mustard Powder

Paprika

Cumin

Curry (small amount)

Coriander

Cayenne

Mayonnaise to taste

Put all ingredients into bowl and mix to combine.

I put it on toast with tomato slices.

Murgh Makhani (Indian Butter Chicken)

For the sauce

4 tablespoons unsalted butter, cut into 4 pieces and chilled, divided

1 onion, chopped fine

5 garlic cloves, minced

4 teaspoons grated fresh ginger

1 serrano chile, stemmed, seeded, and minced

1 tablespoon garam masala

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1 1/2 cups water

1/2 cup tomato paste

1 tablespoon sugar

2 teaspoons table salt, divided

1 cup heavy cream

For the Chicken

2 pounds boneless, skinless chicken thighs, trimmed

1/2 teaspoon cumin

1/2 teaspoon curry powder

1/2 teaspoon coriander

1/2 teaspoon turmeric

1/2 cup plain Greek yogurt

3 tablespoons chopped fresh cilantro, divided

Sauce

Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes.

Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until fragrant, about 3 minutes.

Add water and tomato paste and whisk until no lumps of tomato paste remain.

Add sugar and 1 teaspoon salt and bring to boil.

Off heat, stir in cream.

Using immersion blender, blender or food processor, process until smooth, 30 to 60 seconds.

Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons butter. Remove saucepan from heat and cover to keep warm.

Chicken

Combine chicken, yogurt, remaining 1 teaspoon salt, curry, cumin, coriander, and turmeric in bowl or zip top bag and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil—lined rimmed baking sheet. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling alternately the chicken can be cooked on a grill or baked in the oven.

Once chicken is cooked, cut into chunks and stir into sauce, heat sauce again on stove.

Serve with basmati rice.

Sauce

• 1/2 Green Bell Pepper Diced

• 1/2 Yellow Onion Diced

• 5 Cloves Garlic Diced

• 1 29OZ Can Hunts Tomato Sauce

• 1/2 of a 28OZ Can Crushed Tomatoes

• 1 Tablespoon of Tomato Paste

• 1 Tablespoon Dried Oregano

• 1 Tablespoon Dried Parsley

• 1 Tablespoon Dried Basil 

• 1 Tablespoon Garlic Powder 

• 1/2 Teaspoon Sugar

• Salt 

• Pepper

• Olive Oil

Heat olive oil in pot, add peppers and onions, season with salt and pepper

Cook till peppers are soft and onions are translucent 

Add Garlic cook till garlic is fragrant

Add the tomato sauce, crushed tomato, tomato paste and stir. 

Add the spices (Oregano, parsley, basil, garlic powder and sugar) The amounts are guesstimates, I just usually pour them in, start with less then listed, after it has been cooking taste it and adjust as needed)  

Let the sauce simmer on the stove for about an hour.

Chicken Parmesan

• 2 chicken breasts butterflied and flattened to be equal sizes

• 2 eggs

• 1 1/2 cups Italian style breadcrumbs

• 1 Cup flour

• 1/2 cup grated parmesan cheese

• Salt

• Pepper

• Vegetable oil

• Sauce

• Mozzarella cheese 

• Pam or parchment paper

Preheat oven 400

Whisk eggs with a splash of water, salt and pepper in a shallow dish/bowl

In another shallow dish/bowl add breadcrumbs and parmesan cheese (you can add garlic powder or more Italian spices to this if you want)

Heat oil in a large skillet over medium heat until hot (you only need about a 1/2 inch of oil) 

Dredge chicken in the flour on both sides

Dredge chicken in the egg mixture on both sides

Dredge chicken into the breadcrumbs 

Place coated chicken into the skillet and fry until golden and crispy 3-5 minutes each side.

Place chicken on baking sheet either sprayed with Pam or parchment paper

Top each chicken with sauce and mozzarella cheese 

Cook for 10-20 minutes till chicken is cooked to temperature and cheese is melted. 

Alternate Method:

Follow same steps as above, but instead of pan frying:

Put breaded chicken on a cookie sheet that is either lined with parchment paper or put a light coat of vegetable oil on the cookie sheet. 

Bake 7 minutes and flip the chicken over.

After another 3 minutes check the temperature of the chicken 

When chicken is almost to temperature, top with sauce and cheese.

Continue to bake till cheese is melted and chicken is cooked to temperature.

Meatloaf

Ingredients:

• 1 Pound Ground Beef

• 1 Pound Ground Lamb

• 1 Pound Ground Veal

• 5-6 Thick Slices of Bacon- Cut in half

• 1/2 Cup Finely Diced Onion (about 1/2 of an onion)

• 1/2 Cup Finely Diced Green Pepper (about 1/2 of a pepper)

• 5 or 6 Finely Diced Garlic Cloves

• 1/2 Cup Heaping Italian Bread Crumbs

• 1/4 Cup Water

• 1 egg

• Olive oil

• Salt & Pepper

Directions:

Heat small skillet over medium/high heat, add olive oil.  When pan is hot add onions and peppers, salt and pepper to taste.  Cook until onions are translucent and peppers are soft.  Add the garlic, cook until the garlic is fragrant.  Take off heat and cool.

Preheat oven to 425

In a bowl add the grounds meats, bread crumbs, egg, water and the cooled onion, peppers and garlic.  Mix gently till combined.

Line the bottom of a loaf pan with 1/2 of the bacon.  Put the meat mixture on top of the bacon.  Smoothing out the top.  Place the remaining bacon on top of the meat mixture, tucking it into the sides of the pan.

Put in oven either on a cookie sheet or a piece of foil with the edges crimped so it will catch any still over.

Cook for about 1 1/2 hours or when temp is 145 internally

Caramelized Roasted Pork Chops

For the Marinade:

• 2 Cups Steen’s 100% Pure Cane Syrup—This is a brand of dark Molasses, you can use any brand.

• 1/2 Cup maple syrup

• 1/2 Cup light Karo syrup

• 1/4 Cup apple cider vinegar

• 1/2 Cup water

• 2 Tablespoons vegetable oil

• 1/4 Cup chopped onion

• 2 Tablespoons chopped garlic

• 1 Teaspoon salt

• 1/2 Teaspoon crushed red pepper

For the Pork:

• 8 Double-cut pork loin chops, 2 1/2 to 3 inches thick

• Essence

• 4 Tablespoons vegetable oil

Directions

Whisk all of the ingredients together, in a mixing bowl, blending well.

Season the both sides of the pork chops with Essence.

Place the chops in a large Zip-Lock bag.

Pour the marinade over the chops.

Seal and shake the bag to coat the chops evenly with the marinade.

Refrigerate for 24 hours, turning the bag several times.

Drain the pork in a colander, reserving the marinade.

Pour the marinaded into a saucepan and simmer over medium-low heat until it is thick and dark, about 30 minutes.

Set aside.

Preheat the oven to 400 degrees F.

Heat 2 large skillets over medium heat, add 2 tablespoons of the oil to each skillet.

Add the pork chops and sear for 3 minutes on each side.

Remove from the pan and place on a wire rack set in a baking pan lined with parchment paper.

Bake for 15 minutes for medium.

Baste the pork chops every 5 minutes with the marinade.

Remove from the oven and rest for 5 minutes before serving.

Lay a chop on the top and garnish with parsley.