RR Pears and Onions with Pork Chops and Sweet Potato Mash

-

 Pears and Onions with Pork Chops and Sweet Potato Mash

 

 Saw this recipe demoed on Rachael Ray Show loved the ingredients except the blue cheese butter that was to be served with it --we had a BAD experience over 25 years ago --the only meal in almost 30 years married that was not eaten and thrown out! So that is not part of my recipe --anyhow we enjoyed it a lot and was very seasonal and you could just make it with chicken as well.

NOPE NOT THESE 3 ingreds
  • 1 stick butter, softened
  • 1 cup Roquefort or gorgonzola cheese, crumbled    
  • 1/4 cup fresh sage leaves, very thinly sliced 
  •  
  • Start recipe here!
  • 4 large bone-in pork chops or 4 pieces bone-in, skin-on chicken breast
  • EVOO – Extra Virgin Olive Oil, for liberal drizzling

Yields: 4 servings

Preparation

Heat a cast-iron skillet or oven-safe pan over medium-high heat. Preheat oven to 375°F.
Combine the butter, cheese and sage in a bowl and set aside.NOT MADE IN MY KITCHEN!!
Coat meat with EVOO and season liberally with salt and pepper on both sides. Brown evenly in skillet then transfer to oven to finish cooking through, 12-15 minutes. I have to say that brown them first in skillet and finishing in oven was easy to do and the flavor was awesome --much better than just baking in oven as I usually would do !
Top pork or chicken with flavored butter and serve.  NOPE!!!

Sautéed Pears and Red Onions

This was a delicious side dish --yummy and would be great with a pork roast or chicken as well

Ingredients

  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 3 tablespoons butter
  • 2 red onions, root end attached and cut into thin wedges
  • 6 brown-skinned skinny-looking pears, quartered then cored (Yup you noticed I have 3 red and 3 brown was at grocery store and couldnt remember which one I was to get!)
  • Salt and pepper
  • Freshly grated nutmeg, to taste
  • 3 tablespoons brown sugar
Yields: Serves 4, use leftovers on sandwiches with brie.

Preparation

Peel pears
 

Then slice into quarters and then slice away the inside seed part --see the one on the bottom right--sorry not a great photo...you can see a better angle in next picture in the pan

Heat EVOO in a large skillet over medium-high heat. Add butter and melt, add onions and pears

and season with salt, pepper and nutmeg.

Sauté, stirring frequently until pears are tender but not mushy, 10-12 minutes.

Sprinkle brown sugar over the pan and stir a minute or 2 more,

serve immediately.

Obsession-with-Sweet Potatoes Mash 

This was part of the recipe that Rachael showed --it was good we thought a little strong on the lemon flavor --perhaps because she hand squeezes and I used the PC juicer and got more lemon juice out of my lemon.

Ingredients

  • 2 1/2 pounds sweet potatoes, peeled and chopped
  • 1 cup chicken stock
  • 1/4 cup honey The sign above says honey--found I had none and Kate was bringing it to me!
  • Juice of 1 lemon
  • Salt and pepper
  • Freshly grated nutmeg, to taste
Yields: Serves 4-6

Preparation

Boil potatoes until tender. Drain and return to hot pot then mash with stock, honey and lemon juice.

Look the honey is here!!



Season with salt, pepper and nutmeg to taste.








Comments

Post a Comment

Popular posts from this blog

Siri Daly's Sticky Ham Sandwiches/ Sliders GUEST BLOG

-
Image
Guest blog recipe by Katie for her friends party on New Years Eve. Siri demoed this on THE TODAY SHOW.  She said they were a huge hit and did't last long! 1/2 cup (1 stick) unsalted butter 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon poppy seeds 1 package small sweet Hawaiian buns 1 pound sliced ham 1 pound sliced Swiss cheese 1. In a medium saucepan, bring butter, dry mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan.  Lower heat and let simmer for a few minutes. Set aside.   2. Slice buns in half and assemble sandwiches by adding desired amounts of ham and cheese. Place in a small baking dish (it helps if they fit snugly in there) and pour sauce all over, using a spatula to make sure they are all coated.  Cover with foil and let marinate in fridge for at least one hour, or overnight.  3. When ready to bake, preheat oven to 325ºF. 4. Bake sandwiches for 10...
Read more

Mario Batali's Penne alla Vodka

-
Image
We made this for dinner tonight and Kevin kept raving about the smoky flavor to it and suddenly stated you need to blog this (which I already intended to). After he went back for his final last bite finally packed up the leftovers for his lunch tomorrow. We will be making this again ... and again!     6 slices Bacon 2 cloves Garlic (thinly sliced) 1 can Tomato Paste 1/4 cup Vodka 1/2 cup Heavy Cream Pinch Nutmeg 1 pound Penne 1 piece Parmigiano Reggiano (for grating)   Bring a large pot of salted water to a boil and cook penne 1 minute short of the package instructions. Drain, reserving some pasta water for sauce. In a large saute pan, cook bacon over medium heat to render out fat. Cook for about 10 minutes until cooked but not too crispy. Add the garlic and tomato paste and cook until garlic is fragrant and tomato paste darkens Stir in the vodka and cook for a few minutes to meld the flavors. Add cream and season with nutmeg and salt to taste. ...
Read more

Michael Symon's Ricotta Meatballs

-
Image
YUM YUM YUM !!! Michael made this back in May on the Today show and again finally getting around to making it! I made the full recipe - which made 22 meatballs. I prepared it to thru the browning meatball stage then saved 4 for meatball subs the next day and froze the rest in small b atches to have over pasta or his Mascarpone polenta in the future. We wished we had more than we did for the meatball sub lunch and Kevin kept commenting how good they were. We will definitely be defrosting for pasta this week!! I took a bite so you could see how fab the meatballs were. UPDATED PIC of meatball on fresh pasta! Pomodoro sauce 1/4 cup olive oil 1 small onion, finely diced (about 1 cup) 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 small bundle fresh oregano 1 small bundle fresh thyme Two 15-ounce cans whole peeled tomatoes, crushed with your hands Basil, to garnish Meatballs Olive oil Kosher salt and freshly ground black pepper 1/2 cup mince...
Read more