Grilled Mesquite Pork Chop with Peach Salsa

Marinate a fresh pork chop with a generous portion of Cleavers Southwestern Mesquite Rub. Let marinate for 24 hrs. Grill to the temperature of your liking, and top with Peach Salsa

Peach Salsa
2 cups of fresh diced peaches
½ cup diced watermelon
½ cup diced cantaloupe
¼ cup diced strawberries
¼ cup diced red bell peppers
¼ cup fresh diced red onion
¼ cup fresh diced poblano peppers
2 T minced cilantro
2 T diced green onions
2 T honey
1 t minced garlic
1 T red wine vinegar
1 T olive oil
Salt and pepper to taste

Mix all ingredients and let rest for one hour before serving.
Serve over the Cleavers Mesquite Pork Chop and grilled chayote squash.

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CROCK POT COCONUT/ TOMATILLO PORK CHOPS

Serves 4
prep time 15 min.
Cook time 7 to 8 hrs

• 4 pork chops 11/4 inch thick
• 10 tomatillos
• 2 garlic cloves
• 1/2 Spanish onion
• 1 teaspoon of cumin
• 3 cans of coconut milk
• I 1/2 cups of chicken stock
• 2 jalapeño
• 1 sheet of banana leaves
• 4 bay leaves
• Salt and pepper to taste

Directions

Season pork chops with salt and pepper. In a blender mix all of the ingredients except for the bay leaves and banana leaves . Place the pork chops with the coconut - tomatillo mix cover it with the banana leaves and cook over night in low heat until tender .  Degrease the juice and blended until smooth , you can use that
as a sauce .

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Seared radishes with radish leaf miso pesto

 by Shu Han LEE

Following the brilliance of Fergus Henderson and his St John’s Restaurant, nose-to-tail eating has
gotten chefs to reconsider and even be excited about ears and trotters and cuts that have previously been discarded. It just makes a lot more sense for the environment and your own pocket, to fully use and appreciate all that has been sacrificed to feed your stomach. I think we need to apply this to vegetables
too, a sort-of “shoot-to-root” or “topto- toe” eating. It pains me to see people pluck the tops off beetroots, or the outer leaves off cauliflower, when the whole plant is perfectly good to eat. I’ve used the radish here as an example, its blushing pink roots are much-lovedin spring, but its leaves are actually just as delicious, with a nice mustardy bite not unlike rocket or watercress. It’s nonsense that people are willing to pay for those little leaves in their salads when you can get equally tasty ones free. I’ve moved away from the usual raw salads here though. Many don’t realise this, but radishes are great cooked! I don’t mean mushy, tasteless, over-boiled radishes; pan-seared ones still retain a slight refreshing crunch. At the same time, their sharpness mellows, and their light sweetness comes through, a great contrast to the salty peppery pesto. I’ve given a slight Asian twist to this vegan-friendly pesto, using miso instead of Parmesan for a savoury depth.

Seared radishes with radish leaf miso pesto

Ingredients

• 1 large bunch of whole radishes
• 1 small handful of toasted pine nuts or almonds
• 2 cloves garlic
• 2 tbsp naturally fermented white miso
• Generous pinch of unrefined sea salt, freshly ground black pepper
• Extra virgin olive oil
• Squeeze of lemon

Method

1. Prepare the radishes, separate tops from bottoms. Chop the bottoms into equal-sized pieces, halved or quartered if large. Wash the tops to remove any dirt from the leaves and roughly chop.
2. For the seared radishes, heat some oil over medium-high heat, and when just sizzling, add the radishes cut-side down. Season, and sear until golden brown, about 5 minutes. Flip and repeat on the other sides.
3.  For the pesto, combine all the ingredients except lemon in a mortar and pestle, or a food processor, adding the evoo as you go, enough to make a smooth paste. Finish with a squeeze of lemon. This will keep in the fridge for a couple of days if submerged under oil.

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Smoked mackerel with spring onion, fennel and watercress salad with mustard dressing and croutons

Serves 2

Ingredients

• 1 medium smoked mackerel
• 2 medium spring onions
• ¼ fennel bulb
• 1 bunch watercress, washed and picked through
• 1 slice stale white bread, cut into approx 1 cm cubes
• 6 tbsp virgin rapeseed oil
• 1 tbsp cider vinegar
• 2 tsp English mustard
• ½ tsp runny honey

Fine sea salt, sea salt flakes and ground black pepper

METHOD

1. First make the dressing. Mix together the mustard, honey, cider vinegar and 4 tbsp of rapeseed oil in a clean jam jar or small bottle with a lid and shake vigorously to blend. Taste, season with fine sea salt and adjust ingredients as preferred.
2. Next the croutons: heat 2 tbsp of oil in a pan then fry the cubes of bread untilgolden all over. Remove from the pan and drain on kitchen paper.
3. De bone and remove the skin from the mackerel and break the flesh up into bite-sized pieces.
4. With a man doline or sharp knife, very thinly slice the fennel and spring onions.
5. Mix together the fennel, water cressand some of the dressing and then arrange the salad. Place the watercress and fennel first on the plate, in a small pile, then lay on the pieces of mackerel, with sea salt flakes and black pepper, and finally the slices of spring onion over the top. Drizzle over more dressing and arrange the croutons roughly around the outside of the plate.

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Chicken Flamingo - a recipe my favorite tradition

This recipe seems like a lot at first, but after making this a few times this is a cinch. I make it on special occasions, and it is great when we are having a party too large. Can not be grilled chicken on the grill outside or inside. I also used my George Foreman grill for the preparation of this and that works great too. I use the outdoor grill if I'm having a few guests because you can cook the chicken more at one time. If I'm just making a few meals or if it was raining and I use the grill in enclosed spaces. Snow was falling yesterday so I used the stove top method.

I cook the side dishes in the same almost every time. This is what the parties can order in a restaurant and they make it a complete meal! I also worked out of time so that the completion of each item of the cooking at the same exact time. I will give the recipe this way so it is very easy to follow.

Wash all vegetables and chicken. Asked once what kind of soap, one should be used to wash the chicken, so let me be clear, were not you want to use Dawn dish soap or any other soap on food. The cold water should do the trick!

Preheat oven to 450 degrees collect your ingredients, and lets get this party started!
Source: RealHousewife
Potatoes

Red or brown potatoes
Olive oil
Italian seasoning

A slice of potato to 8 wedges. Coat them with olive oil workshop with Italian spices or garlic. If you want you can simply use salt and pepper. Bake for about 40 minutes or until potato wedges are golden brown.
Source: RealHousewife
Source: RealHousewife
Prepare the chicken

Chicken breast or chicken Tenderloins
Olive oil
Panko bread crumbs
Salt
Pepper
Provel cheese

I use a hammer to attack meat chicken and laminate it. It also allows me to cook more evenly since the meat flat and thinner, but this step is not necessary. I next roll the chicken in olive oil, then bread crumbs, but this is set up very slightly baked you do not have to worry about paint so perfect.

Put the chicken on the grill and cook for about 10 minutes on each side over medium heat.
Source: RealHousewife
White wine sauce

White wine such as Pinot Grigio or CHABLIS
Sliced ​​mushrooms
Prosciutto Ham
1/2 C of butter
1/2 C of lemon juice
1/2 C of white wine
1/8 tsp. Of red pepper flakes.

Mix all ingredients together except pork prosciutto. Bring to a boil low and allow these elements together to cook until the chicken. Toss pork during the last minute of cooking the sauce. This should take about 20 to 30 minutes for flavors to combine reality and mushrooms and to absorb the sauce.

Steamed broccoli

I use a steam basket is a way to prepare vegetables for me. I just trim the florets and steam them until they are bright green, about 8 minutes. If you overcook the broccoli turns ugly, and they are very soft. Home cooks pasta sauce with broccoli in it - and this does not allow the flavor to penetrate the vegetable sauce, but it can turn into a green color in the sauce so I do not do this.

Grilled chicken at a time of your own potatoes is that you should be prepared to come out of the oven and should be broccoli. I melt a little cheese provel on the top of the chicken. You do not want to drown the chicken with the sauce - is a bit tart so you only need a few tablespoons and it is perfect!

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Thai Chicken Balls

These chicken balls are so tasty! You have to try them

Ingredients:

* 2 pounds ground chicken
* 1 cup dry bread crumbs
* 4 green onions, sliced
* 1 tablespoon ground coriander seed
* 1 cup chopped fresh cilantro
* 1/4 cup sweet chili sauce
* 2 tablespoons fresh lemon juice
* oil for frying

Directions

1. In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well.
2. Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
3. Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

The nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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Beef Rendang

This dish has a unique flavour, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice

Ingredients:

* 3/8 pound shallots
* 3 cloves garlic
* 15 dried red chile peppers
* 5 slices fresh ginger root
* 5 lemon grass, chopped
* 2 teaspoons coriander seeds
* 2 teaspoons fennel seeds
* 2 teaspoons cumin seeds
* 1 pinch whole nutmeg
* 1 tablespoon vegetable oil
* 1 1/4 pounds beef stew meat, cut into 1 inch cubes
* 1 1/2 tablespoons white sugar
* 2 cups shredded coconut
* 5 whole cloves
* 1 cinnamon stick
* 1 2/3 cups coconut milk
* 7/8 cup water
* salt to taste

Direction

1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
3. Grind the coriander, fennel, cumin and nutmeg.
4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

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Stuffed Cabbage Leaves

Turn to this old-fashioned favorite when you're looking for a ground beef dinner. Wrap cabbage leaves around a ground beef mixture, smother in spaghetti sauce, and bake.






Ingredients:

• 1 large head cabbage
• 1 pound lean ground beef
• 1/4 cup finely chopped onion
• 1/4 cup raisins
• 2 tablespoons fine dry bread crumbs
• 1 cup spaghetti sauce
• 1/4 teaspoon ground cinnamon

Directions

1. Remove 12 outer leaves from cabbage. Remove any tough center veins from the 12 leaves. Cook half of the cabbage leaves in boiling water for 3 minutes to soften. Drain on paper towels. Repeat with remaining leaves.
2. Finely chop enough of the remaining cabbage to make 1/2 cup. Reserve remaining cabbage for another use.
3. In a large skillet cook ground beef, onion, and the 1/2 cup chopped cabbage until meat is no longer pink and onion is tender. Drain well. Stir in raisins, bread crumbs, and 1/4 cup of the spaghetti sauce.
4. Spoon a scant 1/4 cup of the meat mixture onto each cabbage leaf; fold in sides. Roll up leaf, forming a bundle. Arrange rolls in a 2-quart rectangular baking dish.
5. For sauce, in a small bowl stir together the remaining spaghetti sauce and cinnamon. Spoon over cabbage rolls.
6. Bake, covered, in a 350 degree F. oven for 20 to 25 minutes or until heated through. Spoon sauce over rolls during baking and before serving. Makes 6 servings.

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Slimy Mackerel with Spiced Basil

Combining those natural spicy ingredients provides you unique dishes from Indonesia. Try the taste of Indonesian foods, most of them are spicy and have exotic tastes you've never experienced before

Ingredients:

• 3 Slimy Mackerel
• 2 cm Ginger, finely chopped
• 3 cloves Garlic, minced
• 3 tsp salt
• 300 ml thick coconut milk
• 1 red tomatoes, cut into pieces
• 1 stalk lemongrass
• 2 bay leaves
• 2 slices galangal
• 5 bird's eye chilies
• basil leaves to taste

Blended Spices:
• 5 Shallots
• 4 Pecan
• 1 tsp Coriander
• 3 cloves Garlic
• 6 Curly Chilies
• 2 cm Turmeric
• 1 tsp Sugar
• 1 tbsp Cooking Oil
• Salt to taste


Directions

1. Marinate the mackerel with ginger, garlic and salt for 30 minutes.
2. Grill fish until half cooked, set aside.
3. Stir fry blended spices until fragrant. Pour coconut milk while stirring until thickens. Add basil, tomatoes and bird's eye chilies and the rest of the ingredients. Cook to boil, lift. This is the Yellow Sauce.
4. Marinate fish in Yellow Sauce for 15 minutes.
5. Grill fish until golden brown while occasionally smear the fish with the Yellow Sauce.

Grill fish until golden brown while occasionally smear the fish with the Yellow Sauce

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Asian Chicken Noodles

A very tasty dish that is very easy to make. Took me less than 30 minutes to prepare and cook with a great result

Ingredients

• 250g thin rice or vermicelli noodles
• 1 teaspoon vegetable oil
• 1 teaspoon sesame oil
• 1/2 onion, chopped
• 1 clove garlic, crushed
• 1 skinless, boneless chicken breast fillet - cut into 1cm pieces
• 1 tablespoon grated fresh ginger
• 2 leaves bok choy, diced
• 60ml chicken stock
• 2 tablespoons dry sherry
• 1 tablespoon soy sauce
• 1 1/2 tablespoons hoisin sauce
• 2 spring onions, thinly sliced

Directions

1. Cook noodles according to package instructions. Drain.
2. Meanwhile, in a large non-stick wok, heat oils over medium high heat. Cook onion and garlic until softened. Stir in chicken, and cook until chicken browns. Stir in ginger, bok choy, chicken stock, sherry, soy sauce and hoisin sauce.
3. Toss noodles with chicken mixture until well coated. Serve warm sprinkled with sliced spring onions.

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Barbecue Sauce

This is an easy to make barbecue sauce using store-cupboard staples - great for an impromptu barbecue!

Ingredients

• 1/2 cup ketchup
• 2 tablespoons dark brown soft sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 dash hot sauce, such as Tabasco
• 1 clove garlic, crushed
• 1/4 teaspoon mustard powder
• 1/4 teaspoon salt

In a small saucepan over medium heat, stir together the ketchup, sugar, Worcestershire sauce, vinegar, hot sauce, garlic, mustard powder and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favourite barbecued meats.

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Honey-Vanilla Chicken

This was delicious! Easy to put together, and cooks in 10-12 minutes under the broiler.




Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon orange juice
• 1 teaspoon hot pepper sauce, or to taste
• 1 teaspoon vanilla extract
• 1 tablespoon light brown sugar
• 1 tablespoon honey
• 1/2 teaspoon minced garlic
• 1/2 tablespoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon sesame oil
• 1/2 cup vegetable oil
• 2 pounds skinless, boneless chicken breast meat - cut into strips

Directions

1. Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined
2. Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
3. Adjust oven rack to its top position, and turn oven on to Broil.
4. Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.

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Country Fried Steak and Milk Gravy

Ingredients

• 4 (4 ounce) cube steaks
  
• 1/2 teaspoon salt, divided
  
• 1 3/4 teaspoons ground black pepper, divided
  
• 1 cup all-purpose flour
  
• 2 eggs, lightly beaten
  
• 1/4 cup lard
  
• 1 cup milk

Directions

1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again
2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels
3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery
4. The gravy is great served over the steak, or on mashed potatoes.

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