SCHNITZEL BISCUITS
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 2h50m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the brine: Mix the salt and sugar in 6 cups cold water until dissolved. Pour the brining liquid into a one gallon zipper-topped bag and place the pork in the brining liquid. Place the bag in a large bowl to prevent leakage, and keep in the fridge for 1 hour.
- For the pork: After 1 hour, remove the pork and dry off with paper towels. Cut into 1-inch medallions, making about 8 medallions. Gently pound each medallion with a meat mallet until the pork is about 1/4-inch thick. Sprinkle with pepper and set aside.
- Set a wire rack inside a baking sheet. Set up a standard breading procedure in three shallow pie tins. Put the flour in one, the beaten egg in another and the panko in the last one. Dredge each medallion in the flour, shake off any excess, then in the egg, let the excess drip and then coat fully in the breadcrumbs. Set aside the wire rack.
- Preheat the oven to 175 degrees F. Heat up the oil in a heavy-bottomed skillet to medium heat.
- Place half of the medallions in the oil and fry on each side until golden brown, 3 to 4 minutes a side. Set the cooked medallions aside on another wire rack and place in the oven to stay warm. Repeat with the remaining medallions.
- For the sandwich build: Carefully split the Grapevine KY Buttermilk Biscuits and lay a medallion or 2 on the bottom portion. Slather the biscuit tops with Raspberry Mayo and then top with some Cider-Braised Red Cabbage. Serve any remaining cabbage on the side.
- Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
- Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
- Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter. Bake until golden brown, about 15 minutes.
- Mix the mayo, lemon juice, raspberry preserves, lemon zest and pepper in a bowl.
- Heat a heavy-bottomed Dutch oven over medium heat. Add the butter until melted. Add the caraway seeds and stir until fragrant, about 30 seconds. Add the cabbage in batches until slightly wilted, 5 minutes. Add the cider and vinegar and simmer for 15 minutes until the cabbage is soft and supple. Season with salt and pepper.
JAZZED-UP TERIYAKI
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Mix the teriyaki sauce, orange zest and juice and chili paste in a bowl until combined.
MEXICAN HOT CHOCOLATE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the base: Add the milk to a medium saucepan, and warm it over medium-low heat until just steaming. Whisk in the cocoa, sugar, cinnamon, vanilla and malt powder. Pour into mugs.
- For the adult additions: Whip the cream, sugar, chile powder and cayenne to stiff peaks, using a stand mixer. Add the tequila and salt, and whip to blend. Top mugs of hot chocolate with the chile whipped cream!
- For the kids' addition: Top each mug of hot chocolate with a handful of mini marshmallows and enjoy!
JAZZED UP PEAS AND PEARLS
You can use frozen or fresh peas, depending on the season. This will brighten up your meal! From Southern Living magazine.
Provided by Sharon123
Categories Onions
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter with the 1 tbls. olive oil in a large skillet over medium high heat.
- Add the thawed onions and sugar; saute 5 to 7 minutes or until onions are caramel colored.
- Add the 2 packages of thawed peas and lemon juice; cook, stirring constantly, 2 to 3 minutes or until thoroughly heated. Remove from heat.
- Stir in parsley, 2 tbls. butter, and dill. Add salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 150.5, Fat 6.5, SaturatedFat 3, Cholesterol 11.4, Sodium 151.3, Carbohydrate 18.6, Fiber 5.4, Sugar 7.5, Protein 5.7
TERIYAKI
This is my all time favorite Japanese dish. I make this when I can't go out to the teriyaki sticks resurant, so I buy their sauce and make my own meal. You have to try it--soooo good.
Provided by nikki ciciretto
Categories Vegetable
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop veggies.
- Cook noodles.
- In wok put the peppers onion and cabbage.
- Add water and cook 2 minutes. Add mushrooms and cook till soft. Then add bean sprouts and shrimp.
- Cook till pink.
- Place veggies on top of noddles and put sauce on top.
Nutrition Facts : Calories 67.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 36.5, Sodium 1143.9, Carbohydrate 8.6, Fiber 0.9, Sugar 5.8, Protein 7.9
JAZZED-UP PARSNIP MASH
Yet another recipe I've discovered while I was in England. Parsnip is not popular in Switzerland. In fact I didn't even know it before England. The spices really jazz up this mash and you might even like it if not a fan of parsnips. Serve it as a side dish to roast. It's from the 'Good Food' magazine (March 2002).
Provided by tigerduck
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, remove the core, and cut into similar-sized pieces.
- Bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15minutes, half-covered until tender but not slushy. Drain well, then return parsnips to the saucepan.
- Push the parsnips to one side and put the butter, spices and plenty of groung black pepper into the space. Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.
- Now add the milk and oil and mash the parsnips vigorously (with a hand-held masher), until smooth. (They won't look as smooth as potato mash but a quick taste will tell you if there are any lumps left.) Adjust the seasoning, if necessary, and serve immediately.
- GETTING AHEAD:.
- Make up to two hours ahead, then gently reheat, stirring often with a drop more milk and a dab of butter.
Nutrition Facts : Calories 345.9, Fat 17.6, SaturatedFat 8.2, Cholesterol 33.3, Sodium 138.9, Carbohydrate 46.6, Fiber 12.5, Sugar 12.2, Protein 3.9
BEEF TERIYAKI
This is a very easy and simple recipe to make and very hearty and tasty as well!!
Provided by CORWYNN DARKHOLME
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, slice beef into very thin strips.
- In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
- In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
- Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 28.7 g, Cholesterol 32.7 mg, Fat 4.9 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 1.8 g, Sodium 569.4 mg, Sugar 3.4 g
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