Porkchops with Fennel Bulbs in Caper Sauce
- 4 Boneless Thick Cut Pork Chops
- 3 Fennel Bulbs (Chopped)
- Garlic (minced)
- 3 Tablespoons of Capers
- 28 oz Diced Tomatoes
- 2 cups of Artichokes
- Lemon
- 1/4 cup White Wine
- Parsley (Preferrably Fresh but dried is okay)
- Salt & Pepper to Taste
1. Season the pork chops with salt and pepper. Sear the meat on a hot pan lightly oiled with olive oil until golden brown.
2. Remove the pork chops from the pan and turn heat down to medium heat. Add a little bit more olive oil to the pan. Add garlic, fennel bulbs and artichokes. Stir and sautee for about 3 minutes.
3. Add wine to the pan and make sure to get all the bits at the bottom of the pan. Let it simmer for a couple of minutes then add the diced tomatoes, capers and a handful of chopped flat leaf parsley (a tablespoon of dried parsley).
4. Put pork chops back in the pan. Cover the pork chops with the sauce. Let simmer for a few about 5 minutes.
5. Squeeze some lemon juice on top and season to taste.
Eat as is or eat with jasmine steamed rice! Enjoy!
Steelhead with Lemon, Capers, and Rosemary with Lemon Risotto
-4 (6-ounce) steelhead fillets
-1/4 cup extra-virgin olive oil
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-1 tablespoon rosemary
-8 lemon slices (about 2 lemons)
-1/4 cup lemon juice (about 1 lemon)
-1/2 cup Marsala wine (or white wine)
-4 teaspoons capers
1. Brush top and bottom of steelhead fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned fish on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
2. Place a grill pan over medium-high heat or preheat grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of fish. Serve in the foil packets.
Risotto
-2 cups low-sodium chicken broth
-2 tablespoons butter, plus 1 tablespoon
-1 large shallot, diced (red onion will work as well)
-1 cup Arborio rice
-1/2 cup dry white wine
-2 tablespoons grated Parmesan
-2 tablespoons mascarpone cheese (low fat cream cheese can be used)
-1/2 a lemon, zested amd juiced
-3/4 teaspoon kosher salt
-3/4 teaspoon freshly ground black pepper
1. In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.
2. In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.
Eggs Benedict
Hollandaise Sauce:
- 6 tablespoons unsalted butter
- 2 extra-large egg yolks, at room temperature
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon of Kosher salt
- 1/2 teaspoon of freshly ground black pepper
- 1/2 pinches of cayenne pepper
- 4 extra large eggs
- 2 Thomas Light English Muffin
- 1 pound fresh asparagus
- Good olive oil
1. Preheat the oven to 400 degrees.
2. Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, salt, pepper and cayenne in the blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)
3. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
4. Toast English Muffin.
5. Fill a skillet with 1 1/2 inches of water. Add a tablespoon of white wine vinegar and bring to a simmer. Reduce heat until the bubbles just stop. Crack each egg into a ramekin and carefully slide in the hot water and gently simmer until the egg whites have set and turned opaque in color, about 2 to 3 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
6. Put eggs on top of English Muffin. Pour the hollandaise sauce over the warm asparagus and eggs and serve.
So after a very long introduction to my point... this leads to an ad that I saw by Nike that I thought was very true. I just love this ad. It's funny because every time I see those "toning shoes" commercial - I just cringed and shake my head because I don't believe that they work plus they're just horrible looking! I would NEVER wear those!
