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New Orleans Cajun Justin Wilson - Christmas

Grilled Pork Chops with Fresh Nectarine Salsa

Prep Time:
25 Min

Cook Time:
8 Min

Ready In:
33 Min

Servings

Original Recipe Yield : 4 servings

 

Ingredients

• 2 nectarines, pitted and diced
• 1 ripe tomato, seeded and diced
• 1/4 cup diced onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/4 teaspoon crushed red pepper flakes, or to taste
• salt to taste
•  
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 8 (4 ounce) boneless pork loin chops

Directions

1. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
2. To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
3. Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
4. Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.

Nutritional Information

Amount Per Serving  Calories: 276 | Total Fat: 13.3g | Cholesterol: 71mg

Zucchini and Yellow Squash Noodles

• 1-1/2 pounds zucchini
• 1-1/2 pounds yellow squash
• 1 teaspoon olive oil
• 3 tablespoons basil pesto
• 1/2 tablespoon lemon juice
• 1/4 teaspoon crushed black peppercorns

Directions

1. Using a mandoline, cut the zucchini and yellow squash lengthwise into 1/4-inch-thick noodles. Discard the center of the squashes.
2. Heat the olive oil in a large saute pan.
3. Add the squash noodles and saute' until al dente.
4. Add the basil pesto, and toss lightly to mix thoroughly

Basil Pesto

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Method
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Lemon Dijon chicken

1/2 c. fine, dry bread crumbs
2 tsp. grated lemon rind
3 tbsp. Dijon mustard
3 tbsp. lemon juice
1 tbsp. lime juice
6 boned, skinned chicken breast halves

Combine bread crumbs and lemon rind in a zip top bag, shake to mix. Combine mustard, lemon juice and lime juice, brush over both sides of the chicken. Place chicken in bag of bread crumb mix, shaking to coat. Spray 13"x9"x2" baking dish with vegetable spray. Place chicken in pan, sprinkle remaining bread crumbs over chicken. Bake at 375 degrees for 15 minutes on each side or until chicken is done. Garnish with lemon slices if desired. 6 servings.

Red Velvet Cake

Perfect Red Velvet Cake

Yield: 16 servings.
1 stick margarine or butter, softened
1 1/2 cups sugar
2 eggs
2 level tablespoons cocoa
3 bottles red food color
1 teaspoon vanilla flavoring
1 teaspoon baking soda
1 cup buttermilk
2 1/2 cups sifted cake flour (for best results, sift 3 times before using.)
Frosting:
2 (8 ounce) packages cream cheese, cold (very important)
1/2 cup butter, softened
2 cups sifted confectioners’ sugar. (You can sweeten to taste. I prefer using only a cup and a half)
1 teaspoon vanilla extract
Cake:
1. Cream together margarine and sugar.
2. Add eggs one at a time, beating well each time.
3. Mix cocoa and food color until cocoa is dissolved in food color. Then mix with above.
4. Add flavoring and mix.
5. Mix soda and buttermilk.
6. Add flour and milk alternately, beginning and ending with flour. (I mix using 1/3 of flour or milk each time. Mix well but do not overbeat, as cake will be tough. When adding flour, use low speed.)
7. Pour into two greased and floured 9-inch pans and bake in preheated 350 degree oven for 25-30 minutes. Cool and frost.
(For three layer cake, use three 8″ pans and cook for 20min.)
In a medium bowl, cream together the cold cream cheeses and butter until creamy.
Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use

Incredible Turducken-Food Network

Spicy Lime-Cilantro Marinated Flank Steak- 6 Servings

Ingredients

• 4 cloves garlic
• 3/8 red onion, chopped
• 1-1/4 limes, juiced
• 5/8 medium jalapeno chile pepper
• 1 tablespoon and 1 teaspoon fresh thyme leaves
• 2/3 cup loosely packed cilantro leaves
• 1/2 cup corn oil
• 1 tablespoon and 1 teaspoon honey
• 2 pounds beef flank steak
• kosher salt to taste

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 9 (4 ounce) servings.

1. Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce.
2. Preheat a grill for medium-high heat.
3. While grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare.
4. To serve, slice the steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat.

FOOTNOTE

• Serrano chiles can be used instead of jalapenos. If you would like to increase the heat, add another pepper and an additional tablespoon of honey before pureeing.

Nutritional Information

Amount Per Serving Calories: 318 | Total Fat: 24.6g | Cholesterol: 34mg

Italian Wedding Soup

1/2 lb. meat loaf mix (ground beef and pork), 2 tablespoons fresh parsley, 1/4 c. grated Parmesan cheese, 1/2 c. bread crumbs, 1/4 tsp. salt, 1/8 tsp. pepper, 3 cloves garlic, minced, 1/4 tsp. oregano, 1/4 tsp. basil, 1/4 c. milk

Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water or broth. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.

1 stewing chicken, 1 onion, quartered, 4 cloves garlic, minced, 1 bay leaf, 1 carrot thickly sliced, 2 stalks celery, with leaves, cut up, 1/3 teaspoon oregano, 4 peppercorns, 2 tsp. salt, 6 quarts water or chicken broth

Simmer chicken with the remaining ingredients in the 6 quarts of water or chicken broth for about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.

Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.

Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.

Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more.

Variations: White cannelloni beans may be added; ham or prosciutto may be substituted for chicken.

This freezes well and can be doubled if you have a pot large enough

Deep Fried Turkey Fire

Hoisin-Glazed Baby Back Ribs .by Chef 4 U Personal Chef Service

Glaze

1 cup hoisin sauce

1/4 cup honey

1/4 cup red wine vinegar

2 tablespoons grated fresh ginger

1 tablespoon minced garlic

1 tablespoon toasted sesame oil

2 teaspoons curry powder

3 racks baby back ribs, 1-1/2 to 2 pounds each

Kosher salt

Ground black pepper

1 tablespoon sesame seeds

1. In a small saucepan over medium heat, combine the glaze ingredients. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.

2. Remove the thin membrane from the back of each rack of ribs. Liberally season all over with salt and pepper. Allow the ribs to stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for indirect cooking over low heat (250° to 350°F).

4. Brush the cooking grates clean. Grill the ribs over indirect low heat, with the lid closed, until the meat is very tender and has shrunk back from the ends of the bones, 1-1/2 to 2 hours. About 15 minutes before the ribs are done, begin brushing them with the glaze on both sides occasionally.

5. Transfer the ribs to a sheet pan and tightly cover with aluminum foil. Let rest for 30 minutes. Sprinkle the ribs with the sesame seeds.

Makes 6 servings