Tag Archives: Pork chop

Let’s talk sandwiches …

Excuse my absence on the blog as of late, it’s been a busy couple of weeks at home between helping my family with a couple of things, enjoying time with my vacationing Wifey Nadia and celebrating the last birthday of my 20’s on Catalina Island.

I’ve cooked one of the meals for our upcoming “Southern Comfort” week, but then I put on the brakes because, well, I have been eating meals out lately. I know I said I wouldn’t, but it wasn’t as easy as I thought it would be, especially with late nights, birthday meals, incoming visitors–life in general.

But I will be hunkering down, and as I explained with that lasagna cupcakes recipe, I’m looking for ways to make quick meals that fit into, well, life in general. On a positive note, my weight has stayed relatively the same, and I’m not falling victim to processed fast foods, so at least some of my old habits have permanently changed for the better … though not all of them, obviously, lol.

When I need a quick meal, chances are I turn to my panini press. I love sandwiches because you can do pretty much anything with them–I recently made a Southern Chicken Sandwich with chicken breast, havarti cheese, fresh tomatoes, kale and Red Rooster mayonnaise.

Thinking up that crazy combo reminded me of Chef Brian’s Christmas Cookbook, which had quite a few yummy sandwiches in it. If you’re into sandwiches or paninis, try some of these:

-Roast beef with sliced tomato, Swiss cheese, Dijon mustard and horseradish mayonnaise

-Smoked turkey with avocado, applewood smoked bacon, cheddar cheese, Dijon mustard and olive oil mayonnaise

-Sliced tomato, basil, fresh mozzarella and basil pesto (recipe)

-Roasted chicken with bacon, tomato, avocado and chipotle mayonnaise (two chopped chipotle peppersĀ  in adobo mixed with olive oil mayonnaise)

-Hot turkey pastrami, cole slaw, Swiss cheese, homemade Russian dressing (Olive oil mayonnaise, ketchup, small diced pickle, easy black pepper)

-Turkey Italian sausage, arugula, ricotta cheese, roasted red bell pepper and basil pesto (recipe)

-Media Noche (recipe after the jump) with citrus-marinated pork, Swiss and pickles

-Roast pork (Media noche recipe below, minus all the Cuban marinade ingredients–so, just salt and pepper), goat cheese, bacon, arugula and fig jam (recipe)

I know that’s a lot to take in, but they’re mostly simple to put together and you’ll have a solid meal in no time. Follow the jump for Chef Brian’s Media Noche recipe.

As a final tip, if you’re in Orange County, check out Cafe Chiarini in Santa Ana for your bread. They’re only open on weekdays, and each (massive) loaf is $10, but split one with a friend and you’ll still have enough to make sandwiches all week (one slice in half is enough for one sandwich, the loaf is that large). It’s my favorite sandwich bread in OC, and totally worth trying if you haven’t yet.

Anyways, on to that Media Noche … Continue reading Let’s talk sandwiches …

Week 21, Meal 1: Sweet and spicy pork

I asked Chef Brian to write a grilling menu because my skills on the grill are solid but the number of dishes I know is limited.

This recipe was good for a few good reasons: I never have pork chops on the grill, but these turned out delicious; I learned I was prepping cippolini all wrong; and I’m starting to love balsamic vinegar and this dish uses it to perfection.

I’m playing catch up. Here’s Week 21, Meal 1: Grilled pork chop with balsamic-glazed cippolini onions, mixed peppers and tomatoes with basil.

Continue reading Week 21, Meal 1: Sweet and spicy pork

Week 12, Meal 3: Pork banh mi

I began Week 12 by saying that, for a long time, Lee’s Sandwiches was the only exposure I had to Vietnamese cuisine.

Thankfully, I’ve expanded my palate since I first had Lee’s, but no matter how many bowls of pho I slurp down, or spring rolls I munch through, I’ll never forget my first true Vietnamese love.

Aside from the interesting history of the banh mi, it’s simply a fantastic sandwich.

The version in most restaurants comes with a smear of mayonnaise, but Chef Brian keeps it healthy with a light chili and lime sauce to counter pork stir-fried in tangy tamarind paste.

Here’s Week 12, Meal 3: Pork banh mi. Continue reading Week 12, Meal 3: Pork banh mi

Week 2, Meal 3: Grilled pork chop with grilled asparagus over wild rice with a fig, port and balsamic reduction

Even though we’re using some of the same ingredients for three full meals, I don’t ever feel like I’m getting bored with what I’m eating.

Case in point is the lovely grilled pork chop with grilled asparagus over wild rice with a fig, port, and balsamic reduction I ate for dinner last night.

By simply reducing the balsamic fig jam in some port wine, I was able to further d-lish-ify something already in my fridge.

And yeah, I just made up a word. So, whatever. Continue reading Week 2, Meal 3: Grilled pork chop with grilled asparagus over wild rice with a fig, port and balsamic reduction

Week 2, Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam and bacon

If you didn’t notice by the headline, there’s bacon in that there sandwich. If that ain’t an advancement in healthy eating, I don’t know what to tell you.

But bacon is low in calories (40-50 per slice, though high in fat) and a little bit can totally be a part of a healthy diet.

For our second meal of week 2, we’re dressing that bacon with a bunch of great ingredients for our thyme-crusted roasted pork panini with balsamic fig jam and bacon.

BOOYAH. Keep readin’. Continue reading Week 2, Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam and bacon

Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce

One of my favorite things to eat is polenta (aka corn grits). It’s hearty, creamy and goes great with cheese, so really, what’s not to love?

Well, the cooking process, actually. I’ve always cooked polenta according to the directions on the package, but never ended up with anything as creamy and fulfilling as the results of Chef Brian’s recipe.

Here is Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce.

Grits gooey with nutty Gruyere, ginger-spiked pear chunks and juicy pork. Now that’s whassup. Continue reading Week 2, Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce

Week 2: Pork, figs and wine

It was all about chicken and apple last week, so Chef Brian decided to switch it up. We’ve got a new protein (pork!) and new fruits to experiment with too (figs and pears).

Plus, you can’t go wrong when you’re cooking with wine:

Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce

Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam, bacon and arugula

Meal 3: Grilled pork chop with grilled asparagus over wild rice with almonds and fig, port and balsamic reduction

Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.

The shopping list is after the jump. Continue reading Week 2: Pork, figs and wine

Related Posts Plugin for WordPress, Blogger...