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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