Recipe Review from 7/30/2018

Busy busy week that started with book group on Monday night, a trip to the emergency vet on Tuesday morning (Andy dog cut his face, twelve stitches and the Cone of Shame, he's well but unhappy), dinner with a family friend and the Parents on Tuesday evening, one all day meeting at work, an extra yoga class on Thurs, and finally, with much relief, an uneventful Friday.

Owie!  Andy in his Cone of Shame, on the way home from the vet.

The Meal Plan:
Sat (L) brats   (S) Out
Sun (L) leftovers from Friday  (S)  Pork chops and corn relish
Mon (yoga/bkgroup)  leftover brat
Tues - Dinner at Parents
Wed - Mushroom french dip sandwiches
Thurs (yoga)  leftover sandwiches
Fri - homemade pizza


Pork Chops and Corn Relish (Ckng Lght, Aug 2018) gluten free
Recipe is mainly for the corn relish, which was quite bright and fresh tasting.  I did substitute zucchini for the green tomatoes, as I had zucchini on hand.  Season the pork chops to your liking, and I recommend grilling while you assemble the relish.

I did do a modification for the "relish" - I diced the zucchini, then tossed zucchini and corn into a skillet heated over medium heat.  When the corn started to caramelize, I added the olive oil, parsley, vinegar and thyme, stirred well, and removed from heat.  After relish cooled for a moment, I added the peaches, then served everything together. 

2 medium-sized green tomatoes, cut crosswise into 1/4 inch thick slices (I used zucchini)
4 (6 oz) bone-in center cut pork chops (about 1" thick)
1 tsp kosher salt, divided
1 tsp black pepper, divided
2 larges ripe peaches, cut into 1/2 inch thick cubes (about 1 1/2 cups)
1 cup fresh corn kernels  (I used frozen)
1/4 cup extra-virgin olive oil
2 tbsp chopped fresh flat leaf parsley
2 tbsp white wine vinegar
1 tsp chopped fresh thyme

1.  Heat a grill pan over medium-high.  Add tomato slices in a single layer; cook until slightly softened and lightly charred, about 2 minutes per side.  Transfer to a cutting board and let cool slightly.

2.  Season pork chops on both sides with salt and pepper.  Add chops to grill pan; cook over medium-high until a thermometer inserted into the thickets portion registers 145*, about 3 minutes per side or to desired degree of doneness.  Remove from heat; transfer to a plate, and cover loosely to keep warm.

3. Chop tomato slices; toss together with peaches, corn, oil, parsley, vinegar, thyme and remaining 1/2 tsp salt and pepper in a medium bowl.

4.  To serve, place 1 pork chop and 3/4 cup relish with juices on each of 4 plates.


Mushroom French Dip Sandwiches (Ckng Lght, Aug 2018)  vegetarian
These were darn tasty!   I love mushrooms, I love caramelized onions, I love melted cheese.  This is my kind of recipe.  I did assemble pretty much as written, using cibatta buns instead of hoagie rolls, and I used a prepared horseradish mustard we have on hand for the Husbands roast beef sandwiches.

This made enough for two of us for two meals.  I would and will make these again.  Recommended! 

2 tsp unsalted butter
2 1/4 tbsp olive oil, divided
2 large yellow onions, sliced vertically
1/4 tsp kosher salt
1 1/4 lb portobello mushroom caps, gills removed, sliced into strips
3/4 cup lower-sodium vegetable broth (I used unsalted chicken broth)
1/3 cup dry sherry
1 tbsp vegetarian or vegan Worcestershire sauce
2 tsp chopped fresh thyme
1 tsp lower-sodium soy sauce
1/4 tsp fresh ground black pepper
2 tbsp Dijon mustard
1/4 tsp prepared horseradish  (I used a pre-prepared horseradish mustard)
4 (2oz) whole-wheat hoagie rolls  (I used cibatta buns)
4 slices Swiss cheese

1.  Heat butter and 1 1/2 tsp oil in a large skillet over medium.  Add onions, cook, stirring occasionally, 10 minutes.  Reduce heat to medium-low; cook, stirring occasionally until golden, about 30 minutes.  Stir in salt; cook 5 minutes.  Set aside.

2.  Heat 1 tbsp oil in a separate large skillet over medium-high.  Arrange half of mushrooms in skillet in a skingle lyer and cook, undisturbed, until golden brown, about 3 minutes.  Stir and cook until golden brown all over, about 5 minutes.  Transfer mushro0ms to a bowl.  Repeat with remaining oil and mushrooms.

3.  Return cooked mushrooms to pan.  Add broth, sherry, Worcestershire sauce, thyme, soy sauce and pepper.  Bring mixture to a boil.  Reduce heat to a simmer; cook 5 minutes.  Using tongs, remove mushrooms to a bowl and divide sauce into 4 ramekins.

4. Stir together mustard and horseradish sauce (or use the mustard mix you have in the fridge)  Spread on rolls.

5.  Preheat broiler to high.  Arrange 3/4 cup mushrooms on bottom half of each roll.  Top each with 1/4 cup onions.  Arrange cheese slices on top of each half.  Place sandwiches on a baking sheet and broil until cheese melts (watch for burning!).  Serve with sauce for dipping.