David and Nicole's Recipes

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Jun 16, 2007 1

Parmesan Porkchops

  • 2 porkchops
  • 1 egg
  • salt and pepper
  • 1/3 cup parmesan, grated
  • 1/2 cup panko
  • olive oil
  • lemon
  1. Whisk the egg and set it aside.  Put the panko in a separate dish.
  2. Rinse the porkchops and then season them generously with salt and pepper.
  3. Coat in the parmesan.
  4. Dip them in the egg.
  5. Dredge them in panko.
  6. Heat some olive oil in a skillet on medium high heat.
  7. Cook for about 5 minutes per side. Serve with a squeeze of lemon juice.

Jun 8, 2007 1

Glazed Ham Steaks

  • 2 tbsp brown sugar
  • 2 tbsp butter
  • 2 tbsp rum
  • 1 tbsp dijon
  • 1 tsp cider vinegar
  • a pinch of ground cloves
  • cracked pepper
  • 2 ham steaks
  1. Rinse and pat dry the hams.
  2. Combine the remaining ingredients in a small saucepan and bring to a boil.  Lower the heat and simmer for about 2 minutes.  Remove from the heat.
  3. Grill the ham basting with the glaze.
  4. Serve.

May 29, 2007 1

Cocoa Rubbed Pork Tenderloin

May 7, 2007 1

Porkchops with Mustard Sauce

  • 3 tbsp cider vinegar
  • 1 1/2 tsp honey
  • 1 tbsp dijon
  • 1 tbsp worcestershire sauce
  • 1/4 tsp tabasco
  • sea salt and cracked pepper
  • olive oil
  • 2 pork chops
  1. Combine the vinegar, honey, dijon, worcestershire, and tabasco.  Mix well and set aside.
  2. Season the porkchops with salt and pepper.
  3. Heat some olive oil in a skillet and panfry the porkchops.  Remove from the heat and pour on the sauce.  Let rest 5 minutes.
  4. Serve.

May 3, 2007 1

Honey Cured Pork Chops

  • 2 1/2 cups water
  • 1/2 cup honey
  • 1/3 cup kosher salt
  • 1 tsp dry thyme
  • cracked pepper
  • a pinch of ground cloves
  • 2 pork chops
  • 1 tsp olive oil
  • 1 garlic clove, crushed
  • 1/2 cup dry red wine
  • 1/2 cup chicken stock
  • 2 tbsp mustard
  1. Combine the water, honey and kosher salt in a saucepan.  Bring to a simmer, stirring to dissolve.  Remove from the heat and stir in the thyme, cracked pepper, and cloves.  Chill the liquid for 2 hours.
  2. Submerge 2 porkchops in the liquid and chill 2 hours.
  3. Dry off pork and grill.
  4. Meanwhile heat the olive oil in a small skillet and saute the garlic.
  5. Add the red wine and the chicken stock and bring to a boil.  Stir in the mustard and simmer 5 to 10 minutes.  Serve over the porkchops.

Apr 11, 2007 1

Coriander Lime Porkchops

  • 2 t-bone porkchops
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • olive oil
  • salt and cracked pepper
  • 1/2 a lime
  1. Combine the coriander, cumin, garlic powder, and 1 tbsp olive oil.
  2. Season 2 porchops generously with salt and pepper then rub on the spice mix.
  3. Heat some olive oil in a  skillet and pan fry the pork chops 5 to 7 minutes each side.
  4. Remove from the heat and sqeeze on the lime juice.  Serve.

Apr 4, 2007 1

Maple Mustard Pork Chops

  • 2 pork chops
  • sea salt and cracked pepper
  • 4 tsp mustard powder
  • soy sauce
  • maple syrup
  • vegetable oil
  1. Season the pork with salt and pepper and then rub 1 tsp of mustard powder on each side.  Drizzle with soy sauce.
  2. Drizzle with maple syrup.  Let sit at room temp about 15 minutes.
  3. Preheat the grill and brush it with vegetable oil.
  4. Grill the pork until no longer pink.
  5. Serve.

Mar 15, 2007 1

Chicken and Sausage Gumbo

  • 3 tbsp olive oil
  • 2/3 cup flour
  • 1 small onion, minced
  • 2 stalks celery, minced
  • 1 green pepper, seeded, minced
  • 1/2 lb smoked andouille sausage, sliced in rounds
  • salt
  • 1/2 tsp cayenne
  • 3 bay leaves
  • 7 1/2 cups chicken stock
  • 1 lb cooked chicken (use stock chicken), shredded
  • 1 cup white rice
  1. Heat the olive oil in a dutch oven over medium.  Stir in the flour, mixing until lightly browned.
  2. Add the onion, celery, and pepper and saute 5 minutes.  Season with salt and cayenne.
  3. Add the sausage and saute 5 minutes.  Add the bay leaves.
  4. Pour in the stock and bring to a boil, stirring to blend well.  Simmer, uncovered 1 1/2 hours.
  5. Add the shredded chicken and simmer half an hour further.
  6. Meanwhile, steam the rice.
  7. Check the seasoning of the gumbo and serve over the rice.

Mar 15, 2007 1

Scotch Glazed Baby Back Ribs

  • 5 tbsp honey
  • 1/4 cup scotch
  • 1 tbsp dijon
  • 1 1/2 tsp molasses
  • 2 tsp soy sauce
  • 2 tsp worcestershire sauce
  • 1 1/2 tbsp hoisin sauce
  • 3/4 tsp sambal oelek
  • 1/4 tsp salt
  • 1/4 tsp cracked pepper
  • 2 2 1/4 lb racks of baby back ribs
  • 1 cup unsweetened pineapple juice
  1. Preheat the oven to 350 F. Place 2 long sheets of aluminum foil on 2 baking trays.  Lay a rack of ribs on each and twist up the sides of the foil to form a bowl like structure.
  2. Pour half the pineapple juice over each.
  3. Close the foil tightly and bake 1 hour. 
  4. Combine the remaining ingredients in a bowl and mix well.
  5. Remove the ribs from the oven and heat the grill or two large skillets.  Remove the tin foil.
  6. Grill or pan fry the racks, basting with the glaze until browned well.
  7. Serve

Mar 4, 2007 1

Balsamic Glazed Pork Chops

  • 2 pork chops
  • 1/2 tsp sea salt
  • cracked pepper
  • 1 tbsp olive oil
  • 1/2 onion, minced
  • 1/3 cup balsamic vinegar
  • 1/2 tsp sugar
  1. Sprinkle the pork with the salt and cracked pepper.
  2. Heat the oil in a large skillet over moderately high heat.  Add the onion and saute 1 minute.
  3. Add the pork and cook, turning once, for about 5 minutes total until the pork is browned and the onion is tender.
  4. Transfer the pork to a plate.
  5. Deglaze the pan with the vinegar, and stir in the sugar, a pinch of salt and some cracked pepper.  Cook 1 minute and then reduce heat to medium and return the pork to the pan, along with any juices.
  6. Cook, turning over once, for about 3 minutes total, until the pork is cooked through.
  7. Serve.

 

May 2012
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