Tropical Frozen Yogurt

Tropical Frozen Yogurt
So Light And Refreshing!
Difficulty: Easy
Prep Time: 20 minutes + 4-6 hours freeze time
Cooking Time: No cooking required

 

Ingredients
2  8oz. Noosa Coconut Yogurt
1/3 cup heavy cream
1 cup + 1/4 cup mangoes, chopped
1 cup + 1/4 cup pineapple, chopped
1/4 cup blueberries
zest of 1 lime
3 tbsp honey

Cooking Tools
Blender
Container with lid
Fresh pineapple halves (optional)

Directions
In a blender, add; yogurt, heavy cream 1 cup of mangoes, 1 cup of pineapples, half of the quarter cup of blueberries, zest of 1 lime and honey.  Blend on high for a minute. Pour blended yogurt into a container and fold in the 1/4 cup of mangoes, 1/4 cup of pineapples and the rest of the blueberries.  Place container with lid on in the freezer and freeze for 4-6 hours before serving.  You can use the pineapple halves as serving bowls.
Yields 4 Servings

 

Broccoli Raisin Salad

Broccoli Raisin Salad
Perfect for A Summertime Side Dish!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 20 minutes

 

Ingredients
5-6 cups small broccoli florets
1/2 cup green onions, chopped
1 cup golden raisins
1 cup chopped pecans
5 strips cooked crispy bacon, chopped
1 cup mayonnaise 2 tbsp honey
2 tbsp red wine vinegar
1 tsp garlic puree
1 shallot, minced
1 tbsp lemon juice
salt
pepper


Cooking Tool
Large salad bowl

Directions
Cook bacon until crispy, drain any excess oil.  In the salad bowl, add; mayonnaise, honey, vinegar, garlic, lemon juice, whisk until blended. Fold in broccoli florets, green onions, raisin, pecans and bacon. Salt and pepper to taste.
Serves 6 

Mojo Criollo Spareribs

Mojo Criollo Spareribs
This Is Not A Saucy Rib Recipe, But It Is Packed With Tons of Flavor!
Difficulty: Easy
Prep Time: 12-24 hours
Cooking Time: 1 hour- 1 1/2 hours

 

Ingredients
1 rack of pork ribs
juice of 3 large oranges
juice of 3 limes
juice of 1 lemon
1 tbsp garlic, puree
2 tsp oregano, minced
1/2 tsp cumin
3 tbsp olive oil
1 tsp salt
1 tbsp sugar
1/2 tsp pepper

Cooking Tools
Mixing bowl
Nonreactive large container
Outdoor grill

Directions
In a mixing bowl, whisk ingredients together to make the marinade. Cook's Note: Sour oranges are used in making a Mojo Criollo marinade but sour oranges are sometime very difficult to find, so I substitute with oranges and a lemon.  Place spare ribs in a nonreactive container with lid, cut spare rib in half to fit if necessary.  Pour marinade over ribs and marinade for at least 12 hours but can be be marinaded for 24 hours.  Place marinaded ribs on a preheated outdoor grill on the top rack, away from direct flames.  Cook low and slow is the best and depending on the thickness of the ribs, cooking time can range from 1 hour to 1 1/2 hours.  Check to see if it is done, by cutting into the thickest part of the rib.
Serves 4

Jalapeno Cornbread

Jalapeno Cornbread
Moist And Delicious! Sweet And Spicy!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 25-30 minutes

 

Ingredients
2 cups corn bread mix
1 1/4 cup milk
1 egg
2 tbsp sour cream
2 tbsp melted butter + greasing
1 tbsp honey
1 cup cheddar cheese, shredded
1 cup pickled jalapeno slices, drained (mild or hot)
1 tsp garlic, puree
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp salt
pinch of pepper


Cooking Tools
8 inch round cake pan
Mixing bowl

Directions
Preheat oven to 400 Degrees F.  In a mixing bowl, add all ingredients and whisk well.  Grease cake pan and pour ingredients into pan and bake in oven for 25-30 minutes.
Yields 8 wedges

Basmati Rice & Beans

Basmati Rice & Beans
A Perfect Side Dish For Your Next BBQ!
Difficulty: Easy
Prep time: 30 minutes
Cooking Time: 45 minutes

 

Ingredients
2 cups Basmati rice
2 cups chicken stock
2 cups water
2 tbsp olive oil
1/2 cup green onions, chopped
1/2 cup green pepper, diced
1/2 cup red onion, diced
2 tbsp ghee (clarified butter)
2 cloves garlic, sliced thin
1/2 tsp smoked paprika
2 seasoning packets Sazon (Goya)
2 tbsp cilantro, minced
1 1/2 cups pinto beans, drained and rinsed
3 cups cherry tomatoes, quartered
1/4 cup parsley, minced (garnish)
salt
pepper

Cooking Tools
Nonstick pot with lid

Directions
Prior to cooking rice, soak rice in water for 30 minutes, drain.  In the nonstick stock pot on medium heat add; olive oil, ghee, drained rice and garlic slices. Saute rice for about 10 minutes.  Add in chicken stock, water, green onions, green pepper, red onions, smoked paprika, Sazon seasoning packet, cilantro and cook on low heat with lid on.  Cook rice for about 25 minutes.  Turn off heat and fold in pinto beans, salt and pepper to taste and place lid back on for additional 10 minutes to steam.  Place in serving bowl and top with tomatoes and minced parsley.
Serves 6-8

Composed Spring Salad With Gorgonzola Dolce

Composed Spring Salad With Gorgonzola Dolce
Served With Some Buttermilk Gorgonzola Dolce Dressing!
Difficulty: easy
Prep Time: 25 minutes
Cooking Time: No cooking required

Ingredients
8 cups Spring mix
1 apple, sliced
1 cup roasted sugar almonds
1/2 cup onion, sliced thin
2 cups tomato, wedges
1/2 cup Gorgonzola Dulce, chunks

Cooking Tools
4 salad plates

Directions
Place on a cold salad plate in the order of the ingredients listed.  serve with some Buttermilk Gorgonzola Dolce Dressing (recipe post below).
Serves 4

Buttermilk Gorgonzola Dolce Dressing

Buttermilk Gorgonzola Dolce Dressing
Perfect For Salads, Grilled Meats And Baked Potatoes!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required

 

Ingredients
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
1/2 cup Gorgonzola Dolce, small chunks
1 tsp garlic, puree
1 tbsp green onion, minced
1 tsp parsley, minced
salt
pepper

Cooking Tools
Small mixing bowl
Medium mason jar with lid

Directions
In a small mixing bowl, add; mayonnaise, buttermilk, sour cream, garlic, green onions and parsley.  Whisk ingredients until well incorporated.  Fold in Gorgonzola Dolce and mix until blended, leave some small chunks, salt and pepper to taste.  Place dressing in a mason jar and place in refrigerator to chill before use.  This dressing can also be used as a topping on grilled meats or a baked potato!
Serves 6

Tequila Crabtini

Tequila Crabtini
Definitely A Step Above The Traditional Shrimp Cocktail!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: No cooking required

Ingredients
2 cups jumbo lump crab
1 avocado, diced
1 cup grape tomatoes, sliced
1 shallot, minced
1/4 cup green onions, sliced
juice of 1 lemon + zest
juice of 1 lime + zest
1 or 2 shots of Tequila, chilled
pinch of salt

Cooking Tools
Glass mixing bowl
4 Martini or cocktail glasses

Ingredients
In a mixing bowl, Add; diced avocado, squeeze lemon and lime juice over the avocados. Place rest of the ingredients into the mixing bowl with the avocados and toss gently.  (Do not over mix or the avocados will get mushy).
Place in refrigerator to chill for an hour before serving. Serve in cocktail glasses.
Serves 4

  

Italian Apple & Lemon Torte

Italian Apple & Lemon Torte
A Beautifully Simple Dessert!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 1 hour

Can Be served With Some Fresh Whipped Cream!

 Ingredients
3 Granny Smith apples, peeled, cored and diced
1 stick unsalted butter, melted
juice of 1 large lemon + zest
1 cup flour
1 tsp baking soda
1 1/4 cup sugar
1 tsp vanilla extract
2 eggs
1/4 tsp salt
cooking spray


Cooking Tools
Spring form pan
2 medium mixing bowls

Directions
Preheat oven to 350 Degrees F.  In a mixing bowl, add; diced apples, lemon juice and lemon zest and toss until apples are coated.  In another mixing bowl, whisk together melted butter, sugar, eggs, salt and vanilla extracts until well incorporated.  Add flour and baking soda to the wet mixture and blend well ( the batter will be thick) Add the apples with the lemon juice and zest to the batter and fold until apples are well coated.  Spray spring form pan with cooking spray and place apple batter in the pan and spread evenly.  Bake in oven for 1 hour.  Let cake cool for 1 hour, run a knife around the inside edge of pan before releasing the spring form pan.
Serves 6-8

Eggs Florentine In Prosciutto Pots

Eggs Florentine In Prosciutto Pots
Perfect For Breakfast In Bed!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 15 minutes

Serve With Some Crusty Toast To Dip Into The Yolk!

  Ingredients
8 slices, Prosciutto
2 eggs
2 cups frozen chopped spinach, thawed
2 tbsp Boursin cheese (herb cheese)
2 tbsp olive oil + drizzle
salt
pepper

Cooking Tools
2 mini spring form pans or 2 medium ramekins
Skillet

Directions
Heat oven to Broil.  In a skillet on medium high heat add the olive oil and spinach, saute spinach until all moisture is evaporated.  Add in the Boursin cheese and mix until melted, remove spinach from heat.  Line the mini spring form pans with prosciutto slices from one side to the other, overlapping slices as you make your way around, creating a bowl.  Place Prosciutto in the oven for about 30 seconds to heat through.  Place spinach mixture evenly to line the bottom of Prosciutto bowls.  Push spinach to the sides as this will keep the bowls from collapsing to the center.  Create a small well in the center of the spinach and add 1 egg into the well.  Salt and pepper eggs and place under broiler until the white are cooked but the yolk will still be runny, about 4-5 minutes.  Take out of oven and let it rest for a minute before trying to remove the bowl from the pan.  Drizzle some olive oil on top of eggs and serves with crusty toast!
Cook's Note: Be careful with the amount of salt, there is plenty of salt in the Boursin cheese and the Prosciutto.
Serves 2

Hamburger Corn Pone Skillet

Hamburger Corn Pone Skillet
A Casserole Made With A Southern Staple!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 40-45 minutes

 

Ingredients
1 lb. ground round beef
1 cup onions, diced
1 cup green pepper, diced
1 tsp garlic, minced
1 can diced tomatoes + liquid
1 cup pinto beans, rinsed & drained
1 cup red kidney beans, rinsed & drained
2 tsp Worcestershire sauce
1 tsp sugar
2 tsp chili powder
salt
pepper

Cooking Tools
Cast Iron Skillet
Medium mixing Bowl

Directions
Preheat oven 400 Degrees F. In a cast iron skillet on high heat, add hamburger and cook until browned. Add in the onions, green pepper, garlic and saute until sightly tender. Place rest of the ingredients into the hamburger mixture and cook for an additional 10 minutes  Place corn batter (recipe below) evenly over the top of the hamburger mixture and bake in oven for 20-25 minutes.  Let cool for 10 minutes before serving.
Serves 6

Corn Batter
Ingredients
1 box  8.5 oz. Jiffy Corn Muffin Mix
1/3 cup milk
1 egg
3/4 cup creamed corn
2 tbsp butter, melted

Directions
In a medium mixing bowl, add; muffin mix, milk, egg, creamed corn and melted butter.  Whisk until well incorporated.

Baked Black Sea Bass

Baked Black Sea Bass
This Fish Is Stuffed With Wonderful Aromatics!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 30-35 minutes

So Easy And Such A Dramatic Presentation!

Ingredients
1 whole Black Sea Bass, scaled & dressed
2 fennel bulbs, sliced + fennel fronds
1 orange, sliced
1 large shallot, sliced
4 tarragon leaves on stems
2 tbsp olive oil
1 tsp salt
pinch of pepper

Cooking Tools
Parchment lined sheet pan

Directions
Preheat oven to 425 Degrees F.  Score the Sea bass on an angle with a sharp knife.  Lay the Sea Bass on a bed of oiled fennel slices and stuff with orange slices, shallots, fennel and tarragon fronds.  Coat fish with olive oil, salt and pepper the exterior of the fish evenly.  Place in oven to bake about 30-35 minutes.
Serves 2

Crab Corn Cheesecake

Crab Corn Cheesecake
This Savory Cheesecake Is So Rich And Flavorful!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour 30 minutes

Serve With A Salad And Crusty Bread!

 

Crab Corn Filling
Ingredients
3  8oz. cream cheese, room temperature
2 cups Jumbo Lump Crab
1 cup frozen yellow corn
1 cup red onion, diced
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1 tsp garlic paste
1 tsp Herb De Provence
3 eggs
1/4 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup grated Gruyere cheese
1 tsp salt
1/2 tsp pepper
1/2 stick unsalted butter
dill leaves for garnish

Cooking Tools
Spring form pan
Hand held mixer
Food processor
Large mixing bowl
Small mixing bowl
Skillet

Directions
Preheat oven to 350 Degrees F.  Par bake the crust in a spring form pan (Crust recipe below) for 10 minutes, set aside to cool.  In a skillet, add; butter, red onions, corn, green pepper, red pepper, garlic paste, salt, pepper and Herb De Provence.  Saute mixture until vegetables are slightly tender, set aside to cool.  In a large mixing bowl, add; cream cheese, heavy cream and eggs and whip with a hand mixer until smooth.  Fold in crab, Parmesan cheese, Gruyere cheese and the cooled vegetable mixture.  Mix ingredients until fully incorporated.  Place cream cheese mixture into the cooled par baked spring form pan.  Bake at 350 Degrees F for 1 hour.  Set aside to cool until room temperature, This savory cheesecake need the extra time to set.  Garnish with dill and serve with a salad and some crusty bread!
Serves 8

Crust
Ingredients
1 cup panko bread crumbs
1 cup walnuts, crumbs
3/4 cup Parmesan cheese
1/2 stick butter, melted

Directions
In a small mixing bowl, melt butter in a microwave. In a food processor, add walnut and pulse until it looks like bread crumbs. Add panko, walnut and Parmesan cheese into the bowl of melted butter and toss and well coated.  Line the bottom of a spring form pan with the bread crumbs evenly and use the bottom of a flat cup to press down on the bread crumbs and to seal the edges of the bottom rim.  Bake in a 350 Degree F oven for 10 minutes.

Snickers Pudding

Snickers Pudding
All The Flavors Of The Perfect Candy Bar!
Difficulty: Easy
Prep Time: 15 minutes + 4 hours refrigeration
Cooking Time: 10 minutes

 

Ingredients
2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 tsp cornstarch
3 large egg yolks
2 tsp pure vanilla extract
1/4 tsp fine salt
1 can Nestle's Dulce de Leche
1 1/2 cups cold whipping cream
1/2 cup confectioners powdered sugar
2 tbsp creamy peanut butter
1 Snickers candy bar, sliced (garnish)

Cooking Tools
Medium sauce pan
Medium mixing bowl
Hand held mixer
Plastic wrap

Directions
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.  Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.  Pour the pudding into 6 small serving bowls, let it come to room temperature.  In a microwave safe bowl, place the Dolce de leche and softened for about a minute, whisk until smooth and creamy. Place about a heaping tablespoon of Dolce de Leche in the center of the individual pudding and with the back of the spoon, spread to the edges.  Place plastic wrap over the room temperature pudding and place in refrigerator for 4 hours to chill.
Just before serving, pour the cream into a chilled bowl. Whip with a hand held mixer, and continue beating until soft peaks form, add peanut butter and confectioner powdered sugar and whip for additional 30 seconds until well blended. Take care not to over-beat the cream or it will be like whipped butter. Serve each pudding with a dollop of peanut butter whipped cream on top, and garnish with a slice of Snickers.
Serves 6

Hawaiian Kalua Pork

Hawaiian Kalua Pork
Traditionally Cooked In an Imu, But An Oven Will Do!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 8 hours

 

Ingredients
5-6 lb. boneless pork shoulder
3 banana leaves (can be found frozen in Asian markets)
2 tbsp liquid smoke
2 tsp garlic powder
2 tsp onion powder
1 tbsp Hawaiian sea salt or kosher salt
2 tsp black pepper

Cooking Tools
Foil lined sheet pan
Foil
Cooking twine

Directions
Preheat oven to 325 Degrees F.  Rinse and dry banana leaves, line banana leaves over lapping each other, but enough to cover pork shoulder.  Place pork shoulder on the banana leaves and coat all over with liquid smoke and seasoning.  wrap pork shoulder with the banana leaves and tie with some cooking twine. Wrap the entire banana wrapped pork shoulder in foil with the seam side up.  Place pork on a foil lined sheet pan and bake in oven for 8 hours. Unwrap foil and cut banana leaves down the center and shred the pork with a fork.
Serve with some hot rice and soy sauce, Poi or Sweet Potatoes. Great for leftover pork recipes.
Serves 6-8

Banana Leaves Can Be Found In Most Asian Markets.

Place Pork Shoulder On Banana Leaves And Season.

Wrap Pork Shoulder And Tie With Twine.

Wrap In Foil.

Cut Banana Leaves Down The Center.

Best Way To Serve, Right Out Of The Banana Leaves!

Spaghetti Nicoise

Spaghetti Nicoise
The Classic French Salad In A Pasta!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25 minutes

 

Ingredients
1 box spaghetti, fresh or dried
3 hard boiled eggs, quartered
1 jar Italian tuna in olive oil
1/2 cup kalamata olives, pitted, halved
1 cup sun dried tomatoes in olive oil, chopped
2 cups Haricots Verts, blanched & sliced
4 anchovy fillets
3 tbsp capers
1/4 cup flat leaf parsley, chopped
1 clove garlic, minced
1 tbsp lemon juice
3 tbsp olive oil
salt
pepper
Parmesan cheese shaving, garnish

Cooking Tools
Large stock pot
Large skillet

Directions
Cook pasta in salted water in large stock pot according to directions.  In a large skillet, add; olive oil, garlic and anchovy fillets.  Cook on medium-low heat until garlic is slightly tender and anchovies start to melt in the olive oil. Add tuna with the oil, olives, sun dried tomatoes, blanched Haricots Verts, capers and cook for an additional 5 minutes.  Add drained cooked pasta, flat leaf parsley and lemon juice, toss until pasta is coated in the olive oil.  Salt and pepper to taste.  Place pasta mixture into serving bowls, add quartered hard boiled eggs and garnish with Parmesan cheese.
Serves 4

Tropical Grilled Chicken

Tropical Grilled Chicken
Served With A Mango Pineapple Salsa
Difficulty: Easy
Prep Time: 2 hours
Cooking Time: 20-25 minutes

Ingredients
6 boneless, skinless, chicken breast
juice of 1 orange
juice of 1 lemon
juice of 2 limes
1/2 cup pineapple juice
1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder

Cooking Tools
Outdoor grill
Ziplock freezer bag

Directions
In a small bowl, whisk together orange juice, lemon juice, lime juice, pineapple juice, salt, garlic and onion powder.  In a large ziplock freezer bag, place chicken breast and marinade in the bag.  squeeze out excess air and place chicken in the refrigerator and let it marinade 1-2 hours before grilling. (no more than that, it will go from tender to mushy)  Grill chicken on a preheated outdoor grill, depending on the heat level and the thickness of the chicken breast, it will cook in about 20-25 minutes.  Check the thickest part of the chicken to make sure the chicken is fully cooked.  Set aside for 5 minutes before slicing and topping with the Mango Pineapple Salsa, (recipe below).
Serves 6

Mango Pineapple SalsaIngredients
1 fresh mango, diced
1 1/2 cups fresh pineapple, small slices, reserve liquid
1 1/2 cups grape tomatoes, sliced
1 small shallot, minced
1/2 cup cilantro, chopped
pinch of salt
1 tsp red wine vinegar
pinch of crushed red pepper flakes

Directions
In a serving bowl, add; diced mango, sliced pineapple, reserved pineapple liquid, grape tomato slices, shallot, cilantro, salt, red wine vinegar and red pepper flakes.  Toss to mix ingredients, and let sit at room temperature for an hour before serving.

Chipotle Black Bean Chili

Chipotle Black Bean Chili
This Recipe Can Be Easily Converted To A Vegetarian Chili!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

Cut The Heat With Some Refreshing Margaritas

 

Ingredients
1/2 lb. Chorizo sausage, bulk
1/4 lb. ground beef
4 cups chunky salsa
4 cups  beef stock
1 15 oz. canned black beans, rinsed and drained
1 15 oz. canned pinto beans, rinsed and drained
1 small can, chipotle chili peppers in Adobo sauce
1 1/2 cups onions, diced
1 1/2 cups green peppers, diced
1 1/2 cups potatoes, peeled, diced
1/2 cup corn
1 4 oz. can green chili, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tbsp sugar
salt
pepper
1 avocado, diced (garnish)
cheddar cheese, shredded (garnish)
sour cream (optional)

Cooking Tools
Small mixing bowl
Skillet
Stock Pot

Directions
In a small mixing bowl, add; chorizo sausage and ground beef and mix by using you hands, (no need to add seasoning, the chorizo has plenty of seasoning in them). Make small meatballs and place them on a skillet and brown on all sides, set aside.  In a large stock pot, add; salsa, beef stock, black beans, pinto beans, chipotle peppers, potatoes. onions, green peppers, garlic, corn, chili powder, cumin, dried oregano, sugar, salt and pepper to taste.  Cook over medium-low heat, add chorizo beef meatballs.  Cook uncovered for about 45 minutes to an hour, you want the liquid to reduce some.  Place in serving bowls and garnish with avocado & shredded cheese.
Serves 6

Grilled Apricots & Amaretti Cookie Crumble

Grilled Apricots & Amaretti Cookie Crumble
Served With Almond Whipped Cream
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1-2 minutes

 

Ingredients
6 apricots, halved and pitted
1/2 cup sugar
1 1/2 cups heavy whipping cream
1/2 cup confectioners sugar
2 tsp almond extract
12 Italian Amaretti cookies
2 tsp butter, melted

Cooking Tools
Grill pan
Small glass mixing bowl
Large mixing bowl
Hand mixer

Directions
In a large mixing bowl, add; heavy whipping cream.  With a hand mixer, whip cream on high until almost whipped, add powder confectioners sugar and almond extract until fully whipped.  Cover bowl with plastic wrap and place in refrigerator until ready to use. In a small glass mixing bowl, melt butter in the microwave.  In a ziplock bag, crush Amaretti cookie, leaving small chunks.  Toss crushed cookies in the butter until coated, set aside. Preheat grill pan on high heat.  In a small dish add sugar, dip cut side of apricots into the sugar and place sugar side down onto the grill pan and grill only on that side for about a minute, or until sugar start to caramelize.  Place 2 slices of grilled apricots in a serving bowl, add a dollop of almond whip cream and sprinkle with the Amaretti Cookie Crumble.
Serves 6

Katsu Donburi

Katsu Donburi
A Traditional Japanese Dish!
Difficulty: Moderate
Prep Time: 45 minutes
Cooking Time: 30-40 minutes

 

Ingredients
4 cup cooked hot Japanese rice
4 boneless pork chops
2 + 6 eggs
1 cup flour
4 cups panko bread crumbs
oil for frying
salt
pepper
1/2 cup nori, (seaweed) shredded (garnish)
1/4 cup green onion, sliced (garnish)

Cooking Tools
4 oven safe bowls
Deep frying pan
Small stock pot

Directions
Preheat oven to 400 Degrees F.  Pound out pork chops until tenderized, then salt and pepper each side.  Set up three stations to fry pork chops. First plate should have 1 cup of flour.  Second plate, crack 2 eggs into a plate and whisk.  the third plate, add panko bread crumbs.  Dip each pork cutlet into the flour first to coat, then into the egg mixture, then the panko bread crumbs to coat.  heat oil in deep skillet to 350 Degrees F.  Fry each cutlet for about 4-5 minutes on each side until cooked through.  Drain each cutlet on a paper towel lined plate, to drain off excess oil, set aside.  In a small stock pot, add all the ingredients for the Dashi Stock (recipe below) simmer on low heat until ready for use.  In a small bowl, whisk the additional 6 eggs, salt and pepper.  To assemble the Kastsu Donburi: Add 1 cup of hot rice to the oven proof bowl, lay 1 fried pork cutlet on top of rice, you can leave the cutlet whole, or cut into 1 inch slices for easier eating. Pour whisked eggs equally among the 4 bowls and bake in the oven for about 12-15 minutes, until egg is cooked.  Take out of oven and ladle about 1/2 cup of Dashi Stock into each bowl and garnish with nori and green onions.

Dashi Stock
Ingredients
1 1/2 cups Dashi stock (Dashi granules can be found at a Japanese/ Asian Market)
2 tbsp sake
2 tbsp mirin
2 tbsp soy sauce
1 1/2 tsp sugar

Directions
In a small stock pot, add all the ingredients and simmer on low heat.

Serves 4