Healthy toasted oat muffins

1 1/4 cup rolled oats
1 cup buttermilk (or 1 cup milk and 1 tsp vinegar)
1 egg
1 tsp vanilla
1/4 cup brown sugar
1 tablespoon molasses
1/4 cup applesauce
1/4 cup butter
1 cup whole wheat flour
Cinnamon to taste
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup bittersweet chocolate chips
1/4 cup walnuts
1/4 cup chopped dates

Toast oats in a sauce pan over medium heat for about 5 minutes until you can smell them and they are lightly toasted.. Set 1/4 aside. Add milk to remaining cup of oats and pour into a medium mixing bowl to cool. Melt butter in microwave. Whisk salt, flour, cinnamon, and baking powder together. Set aside. Add egg to cooled oat mixture. Add sugar, applesauce, vanilla, molasses, and stir until well combined. Then add melted butter. Mix thoroughly. Add dry ingredients all at once. Stir until almost mixed. Fold in the mix-ins. Top each muffin with the reserved toasted oats.

Bake in a 12 cup muffin tin for 15-20 minutes. Let cool 5 minutes in the pan. Let cool on a cooling rack and enjoy.

Nutrition Facts
Serving Size 68 g
Amount Per Serving
Calories 182Calories from Fat 69
% Daily Value*
Total Fat 7.6g12%
Saturated Fat 3.6g18%
Cholesterol 27mg9%
Sodium 208mg9%
Total Carbohydrates 24.8g8%
Dietary Fiber 1.8g7%
Sugars 9.7g
Protein 4.4g
Vitamin A 3% • Vitamin C 1%
Calcium 7% • Iron 7%
Nutrition Grade B
* Based on a 2000 calorie diet

Slow cooker Apple braised pork chops

6 thin cut pork chops (I prefer sirloin)
2 teaspoons garam masala
Salt

3 teaspoons Vegetable oil divided
1/2 cup white wine
1/4 cup brandy
1/2 cup chicken stock
1 tablespoon butter
2 small onions thinly sliced
4 tart apples,peeled and cut into 1 1/2 inch cubes
Splash of cider vinegar

Season both sides of the pork with garam masala and salt. Slice onions and peel and cube apples. Add cider vinegar to the apples to prevent browning. Heat 1 teaspoon of oil in a stainless steel sauté pan until smoking. Sear 3 pork chops, 3 min per side. Place pork chops in your slow cooker, Deglazed the pan with wine and pour the reduced wine over pork chops. Wipe out skillet well and sear the other 3 pork chops using another teaspoon of oil. Place them in the slow cooker.

Add butter and remaining teaspoon of oil to skillet, add onions, season with salt, cook the onions over medium until golden. Deglaze with chicken stock and add the apples. Cook until the apples are caramelized and golden. Deglaze with brandy and flambé the onions and apples. Pour over the pork chops and add a handful of golden raisins or dried cranberries.

Cook on high for 3-4 hours. Pour off juices and remove fat with a fat separator. Thicken the gravy slightly with a roux and add a tiny bit of orange zest to finish.. Season as needed. Serve pork with the apples spooned over top with some wild rice.

Lamb meatballs

1/2 lb ground lamb
1/2 lb. 80/20 ground chuck
1 teaspoon penzeys Greek seasoning
1 teaspoon hot water
2 slices bread
1/4 cup milk
2 cloves garlic minced/ grated
1 shallot, grated (or sub 1/2 teaspoon sweet onion)
1 egg
Parsley
1/2 teaspoon dried mint
1/4 teaspoon allspice
1/4 teaspoon coriander
1/2 teaspoon kosher salt
Pepper
Pinch cayenne

Pre-heat oven to 400. Add hot water to Greek seasoning in a small bowl. In a large bowl tear bread up into pieces and soak with milk. Add salt, pepper, garlic, shallots, parsley, egg, and herbs/spices. Mash to combine (potato masher works great). Add beef and lamb and gently work everything together. Do not overwork and toughen your meatballs. Cook a small pinch in a pan and taste for seasoning. Add more salt if needed. Form into golf ball sized meatballs. Brown in some olive oil on medium heat for 4 min per side. Place meatballs on a cooling rack which has been placed over a cookie sheet and bake in the top third of the oven for 10 minutes or until cooked through. Serve with minted tzatziki, onion, and tomato in a warm pita. Great with a side of spanikopita.

Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

This is so much more than the sum of it's parts. Seriously good, elegant, simple, flavorful food. I deglazed the frying pan with chicken stock and added some Rosemary and 2 cloves of sliced garlic right before putting it in the oven. This is really good food! You can also cut bone in chicken breasts into fourths in place of the thighs. I use both. Enjoy!


Cook Time:1 hr 15 minLevel: IntermediateYield: 4 servings

This is a simple pan-baked chicken dish - the sort of food I absolutely love to eat. As everything cooks together in 1 dish, all the beautiful flavors get mixed up. This is what it's all about! With a green salad, it's an easy dinner.

Ingredients
1 3/4 pounds new potatoes, scrubbed
12 boned chicken thighs, skin on, preferably free-range or organic
Olive oil
Sea salt and freshly ground black pepper
1 1/4 pounds cherry tomatoes, different shapes and colors if you can find them
1 bunch fresh oregano, leaves picked
Extra-virgin olive oil
Red wine vinegar
Put the potatoes into a large saucepan of salted boiling water and boil until cooked.

While the potatoes are cooking, preheat your oven to 400 degrees F. Cut each chicken thigh into 3 strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss.

Heat a large frying pan, big enough to hold all the chicken pieces snugly in 1 layer, and put the chicken into the pan, skin side down. If you don't have a pan that's big enough, feel free to cook the chicken in 2 batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan or dish.

Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don't have to, but by doing this they will become lovely and sweet when cooked, and their intense flavor will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander and lightly crush them by pushing down on them with your thumb.

Bash up most of the oregano and/or Rosemary leaves with a pinch of salt in a pestle and mortar, or a Flavor Shaker if you have one. Add 4 tablespoons of extra-virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully. Spread out in a single layer in an appropriately sized roasting pan, and bake for 40 minutes in the preheated oven until golden.

Lovely served with an arugula salad dressed with some lemon juice and extra-virgin olive oil, and a nice glass of white wine..

Pan fried pork chops

From the episode: Old Fashioned Pork

Chops between ¾ and 1 inch thick will work in this recipe.

Serves 4.  

INGREDIENTS
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup all-purpose flour
4 bone-in rib or center-cut pork chops . about 3/4 inch thick
3 slices bacon , chopped
1/2 cup vegetable oil
INSTRUCTIONS
1. COAT CHOPS Combine garlic powder, paprika, salt, pepper, and cayenne in bowl. Place flour in shallow dish. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on edges of each chop. Season both sides of chops with spice mixture, then dredge chops lightly in flour (do not discard flour). Transfer to plate and let rest 10 minutes.

2. RENDER BACON Meanwhile, cook bacon in large nonstick skillet over medium heat until fat renders and bacon is crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve for another use. Do not wipe out pan.

3. FRY CHOPS Add oil to fat in pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat. Cook chops until well browned, 3 to 4 minutes per side. Serve.

Chili

2 lbs Ground beef b
2 small onions diced
Lawrys
Pepper
Garlic powder
2, 15 oz cans italian tomatoes
3, 15 oz cans white beans such as cannellini or navy beans
1, 15 oz can kidney beans
2 packages generic chili mix (1 hot, 1 reg)
More chili powder to taste

Brown meat with onions. Add seasonings and cook the chili powder for a minute or so. Add the contents of all cans including all of the liquid.
Simmer for 20 minutes.

Thai curry

Use any veggies you have on hand. This is a great "clean out the fridge" dish. Any meat of your choosing will work and I freeze mine partially or defrost halfway depending, so that it is easy to slice very thinly. Enjoy!

2 tablespoons Mae Ploy curry paste
2 tablespoons vegetable oil
1 15 oz can Mae ploy coconut Milk
1 cup chicken stock
2 carrots peeled and chopped
1 medium potato, peeled and diced to 1/2 inch
1 small sweet potato, peeled and diced to 1/2 inch
1 can bamboo shoots
Kale or other leafy green
6 oz thinly slice pork or chicken
Basil to taste

Fry curry paste in oil in a sauce pan. Add 1 cup coconut milk and chicken stock. Bring to a simmer and add potatoes. Cook for 7 minutes. Add the carrot, kale, and sweet potato. When veggies are cooked though, about 7-10 more minutes, add thinly sliced meat and bamboo shoots. Simmer for 2 minutes and take off of the heat. let sit for 5 minutes for the meat to gently cook through. Add fresh basil leaves and more coconut milk to taste.

Serve with a side of rice.

Greek dressing

1 tsp. Greek seasoning from Penzeys
1 tsp hot water
2 tablespoons shallot or 1 tablespoon sweet onion
1 garlic clove minced or grated
1 tsp. Dijon
1/4 tsp sugar
1/4 c. Red wine vinegar
1/2 cup extra virgin olive oil
1 oz feta cheese
Pepper to taste

Add water to Greek seasoning. and let sit for a few minutes. Mince shallot and garlic. Smash garlic to a paste using coarse salt and chefs knife. Add garlic, shallot, sugar, dijon, and red wine vinegar to Greek seasoning. Drizzle in olive oil and whisk vigorously to emulsify dressing. Crumble in the feta, stir and serve.

Thai-style beef salad

Stella could not get enough! I was so Tempted to mess around with this and add a bunch of things to the dressing...DONT. It was soooo good on it's own. I think it will be my new go to steak marinade. Beautifully brought out all the rich beefy flavor of the steak.

Serves 3-4

1/4 cup freshly squeezed lime juice (2-3 limes)
1 tsp dried mint or 1 tablespoon fresh
1 tablespoon soy sauce
1 tablespoon sugar
a small squirt of sriracha
3 tablespoons vegetable oil or olive oil
2 boneless rib-eye steaks, (each 8 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1/2 pound carrots, (3 to 4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves or 1 teaspoon dried
5 radishes sliced thinly
1 small apple, diced
1 small cucumber, diced with seeds removed
1 cup of bean sprouts (optional)
1/3 cup salted peanuts, chopped (optional) (subbed almonds and it was great)
 
Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, sriracha, and oil. Season steaks generously with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.

Grill or pan fry steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise.

Toss the cubed apple with a squeeze of lime juice to prevent browning. With a vegetable peeler, cut carrots into long ribbons, and add to cucumber, radishes, lettuce, mint and apple. Dress lightly with reserved dressing. (if using dried mint, just whisk it into the dressing). Divide salad among four shallow bowls. Top with slices of steak. Sprinkle with some dressing, bean sprouts and peanuts, if desired. Pass remaining dressing at the table.

Adapted from Everyday Foods

Carnitas

WHY THIS RECIPE WORKS: Traditional carnitas, Mexico’s version of pulled pork, is fried in gallons of lard or oil. The results are tasty, but who wants to deal with all that hot fat? We wanted t...(more)

Like the best barbecue, Mexico’s version of pulled pork offers fall-apart chunks of crisp meat—but without the hassle of tending a fire.

Serves 6
We like serving carnitas spooned into tacos, but you can also use it as a filling for tamales, enchiladas, and burritos.

INGREDIENTS
Pork
1(3 1/2-to 4-pound) boneless pork butt , fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
1teaspoon ground cumin
1small onion , peeled and halved
2 bay leaves
1teaspoon dried oregano
2tablespoons juice from 1 lime
2cups water
1medium orange , halved
Tortillas and Garnishes
18(6-inch) corn tortillas , warmed
  Lime wedges
  Minced white or red onion
  Fresh cilantro leaves
  Thinly sliced radishes
  Sour cream
INSTRUCTIONS
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, 1 teaspoon salt, 1/2 teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking.
2. Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heatsafe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid.
3. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and garnishes.
TECHNIQUE
DON'T CUT THE FAT
Leaving a 1/8-inch layer of fat on the pork is critical to imparting the best flavor and texture to the final dish. Overtrimming the meat will lead to dry, bland carnitas.

Pumpkin Chocolate Chip Bars/cake

3 cups all-purpose flour
1 Tablespoon pumpkin pie spice
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 t vanilla extract
1 3/4 cups canned pumpkin puree
1 cup dark chocolate chips or chunks

Preheat the oven to 350 degrees. Grease and flour a 9 x 13 pan.
Mix together flour, pie spice, baking soda and salt. Set aside. Cream butter and sugar together until smooth. Beat in the egg and vanilla until combined. Alternate adding the pumpkin (2 installments) and flour mixture (in thirds) beginning and ending with the dry ingredients. Mix until just combined. Fold in chocolate chips. Spread batter evenly in pan and bake 35 minutes or until edges pull away from the pan and toothpick comes out clean.

(recipe adapted from Everyday Food)

Pimento cheese stuffed chicken

4 oz sharp cheddar cheese
2 oz cream cheese
3 tablespoons pimentos
1/4 cup mayo
1/2 teaspoon paprika
1 garlic clove
1/2 teaspoon worcestershire sauce
Teaspoon grated onion

4 chicken breasts
1 cup seasoned bread crumbs
2 tablespoons olive oil

Preheat oven to 350

Butterfly chicken (cut open like a book). Pound chicken to 1/4 inch thick between plastic wrap. Season with salt and pepper. Grate cheese on small side of grater. Mix mayo, grated garlic, grated onion, paprika, pimento, and worcestershire sauce. Mash in cream cheese and fold in cheddar cheese.

Place 1/4 pimento cheese in the middle of each breast. Fold the pointy end over filling. Fold sides over like a burrito and roll towards the thicker end of the breast. Secure with toothpicks and roll in bread crumbs.

Sauté chicken rolls in olive oil for 3 min each side. Place pan in oven and bake for 12 minutes.

Jicama slaw

Sweet crunchy jicama makes for a crisp and refreshing salad. A mild vinaigrette keeps this very light.

Half of a medium jicama
1 carrot grated
1/2 head of cabbage
8 leaves romaine lettuce

1/4 cup champagne or white wine vinegar
Pinch salt
Fresh ground pepper
Small garlic clove
1 teaspoon Dijon mustard
1/4 cup olive oil

Smash and peel garlic. Add salt, garlic, and vinegar to a small bowl. Stir. Add dijon mustard and slowly whisk in olive oil
Set aside.

Peel jicama and cut into matchsticks or dice. Shred cabbage and romaine. Toss salad with salad dressing right before serving.

Best BBQ Chicken

Marinade:
1 Teaspoon dry mustard
2 teaspoons smoked paprika
4 garlic cloves (grated or minced)
Teaspoon brown sugar
Teaspoon salt
Black pepper
Juice and zest of one lemon
Olive oil to make a paste

BBQ sauce of your choice

bone in skin on chicken pieces (4 lbs) or pork

Mix all ingredients together for marinade. Smear paste onto chicken pieces making sure to get the paste under the skin. Marinade for 4 to 12 hours. Heat half of grill for 10 minutes on med-high. Grill chicken on med-high 4-5 min each side until skin is crisp and grill marks are set. Move chicken to cold side of the grill and turn heat to med-low and close grill lid. Continue to cook for 30-40 min until chicken is almost cooked through. Brush on BBQ sauce and let sauce caramelize and thicken for 5 minutes. Let rest 5-0 min. Enjoy!

Ridiculous raspberry Almond Bars

These bars are UNBELIEVABLE!!! Easy to prepare. Buttery, thick, fruity, and decadent. Made healthier with applesauce, wheat germ (adds to the nutty flavor) and splenda these bars are decadent and full of flavor. Not too sweet and definitely bakery quality.

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Minutes plus hour to cool

Recipe Yield 36 servings

1 1/2 cups butter, softened
1 cups sugar
1 cup granulated splenda
2 eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup unsweetened applesauce
2 cups whole almonds
4 1/2 cups all-purpose flour (you can skip the almond flour and wheat germ and use 5 cups flour)
1/2 cup wheat germ
1 1/2 teaspoon baking powder
1 (18 ounce) jar raspberry jam (seedless preferred)
1 tablespoon sugar
Pinch nutmeg
3 tablespoons butter

In your food processor, grind 1 cup almonds into almond "flour". Reserve.

Chop the remaining almonds into small pieces. With a fork, mash 3 tablespoons butter, 1 tablespoon sugar, and nutmeg into the chopped almonds. Reserve.

Whisk flour, wheat germ, almond flour, and baking powder together in a mixing bowl. Set aside.

Cream room temp butter with sugar for 3 minutes or until pale and fluffy. Add room temp eggs one at a time until incorporated. (put then in hot water for 5 minutes to bring to room temp,) Add extracts. Gradually incorporate flour mixture. DO NOT OVERMIX!

Warm jam in microwave for 45 sec. Stir thoroughly.

Using wet hands Pat 2/3 of the dough into a 9x13 pan. Spread jam over dough. Crumble remaining 1/3 dough over the jam layer. Sprinkle nut mixture on top and bake for 40 minutes at 350 rotating pan half way through. Let cool for an hour and cut into bars....then enjoy.

Kristan original.
Nutrition Facts
Serving Size 59 g
Amount Per Serving
Calories 245Calories from Fat 106
% Daily Value*
Total Fat 11.8g18%
Saturated Fat 5.8g29%
Trans Fat 0.0g
Cholesterol 33mg11%
Sodium 65mg3%
Total Carbohydrates 32.6g11%
Dietary Fiber 1.3g5%
Sugars 15.2g
Protein 3.7g
Vitamin A 6% • Vitamin C 0%
Calcium 3% • Iron 6%
Nutrition Grade D+
* Based on a 2000 calorie diet

Raspberry almond dessert bars

Prep Time:
15 Min Cook Time:
40 Min Ready In:
55 Min
Servings  (Help)

USMetricCalculate
 
Original Recipe Yield 36 servings  
Ingredients

2 cups butter, softened
2 cups sugar
2 eggs
1 teaspoon almond extract
5 cups all-purpose flour
1 teaspoon baking powder
1 (12 ounce) jar raspberry jam
Directions

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and baking powder; gradually add to the creamed mixture.
Press into a greased 13-in. x 9-in. x 2-in. baking pan. With a moistened finger, make diagonal indentations every 2 in. in both directions, about 1/3 in. deep. Fill indentations with jam. Bake at 350 degrees F for 40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Carrot orzo

Though made with orzo rather than rice, this colorful dish is similar to risotto.

Prep Time: 41 minutes
Yield: Makes 6 to 8 servings
Ingredients
8  ounces  carrots, cut into 1-inch pieces (about 2 cups)
2 1/2  cups  chicken broth
3  tablespoons  butter
1  medium onion, chopped
2  cups  uncooked orzo pasta
2  garlic cloves, minced
1  teaspoon  salt
1/2  teaspoon  pepper
1  cup  freshly grated Parmesan cheese
3  tablespoons  chopped fresh chives
1  teaspoon  chopped fresh thyme
Garnish: carrot curls
Preparation
1. Process carrots in a food processor 15 seconds or until finely chopped.

2. Combine 2 1/2 cups water and broth in a microwave-safe measuring cup. Microwave at HIGH 5 minutes or until very hot.

3. Meanwhile, melt butter in a large saucepan over medium heat. Add carrots and onion, and cook, stirring occasionally, 5 minutes or until tender. Add orzo and garlic, and cook 1 minute.

4. Slowly stir hot broth mixture, salt, and pepper into orzo mixture. Cook, stirring often, 15 to 18 minutes or until liquid is absorbed.

5. Stir in Parmesan cheese, chives, and thyme until blended. Serve orzo immediately. Garnish, if desired.

Karen Brosius, Columbia, South Carolina, Southern Living, JUNE 2010
Read All Reviews(2) Rate and Review this recipe

Sautéed cabbage

1 head of cabbage
1 tablespoon butter and canola oil
1 large carrot
1/4 cup chicken stock or kalua pork jus
S&p to taste

Shred cabbage and grate carrot. Add 1 tablespoon each of butter and canola oil to a large stainless steel saute pan. Heat pan until very hot. Add cabbage and brown slightly. Cook on medium-high for 3 minutes tossing the cabbage to cook evenly. Add chicken stock or jus from Kalua pork, cover and simmer for 3 minutes. Add in carrot and cook for 3 more minutes. Serve with kalua pork and pearl rice.

Unbelievable slow cooker kalua pork

This pork has incredible flavor. You will be amazed what 2 little ingredients can do. Tastes very authentic.

6-10 lb. Pork butt roast
1 tablespoon natural salt (hawaiin pink or Utah "real salt" brand salt)
1 tablespoon liquid smoke

Score fat cap on roast. Rub liquid smoke and salt into pork. Cook on high for 2 hours and then on low for 5 hours. Pour off juices and remove fat. Let roast cool and then shred meat. Season with the pork jus and serve with pearl rice and sautéed cabbage. Perfect for a luau!

Chipotle peach chicken or pork

1/3 cup peach preserves
1/3 cup peach, apricot, or mango nectar
1 tablespoon red wine or cider vinegar
2 tablespoons chopped cilantro
Tablespoon loin oil (extra virgin)
S&P
2 teaspoons adobo sauce from chipotle (I do 1 1/2 tsp for the kids, divide the completed sauce and add more for adults)

4 chicken breasts or pork chops
3 semi-ripe peaches cut into eighths

Mix all ingredients together. Pour half of sauce over chicken or pork to marinade for 30 min up to 4 hours. Grill meat, brushing with left over marinade. Dip peaches in reserved sauce and grill on med-high for 2 min ea. Side until lightly charred. Serve peaches over meat and pass remaining sauce at the table.

From epicurious.com
This is low calorie and full flavor

Jamaican jerk

Bone in pork chops (4-6) or a whole cut up chicken (5 lbs.)

2 serrano chilis or half a habanjero
1 jalapeño
4 garlic cloves
Juice from a juicy lime
Zest from 1/8 of a lime
Juice from an orange
Zest from a 1/16 of an orange
1 1/2 in of fresh Ginger
4 green onions
1 tsp. Cloves
2 tsp. Allspice
1/2 tsp. Cinnamon
1 tsp. Dried thyme or 3 tsp fresh
2 tbls. Soy sauce

Cut each item into one inch pieces and blend in a food processor until smooth. Marinade meat for 4 hours for pork and 6-8 hours for chicken. Grill meat and enjoy!

Chevre crostini

8 oz. Chevre (Goat cheese)
4 oz low fat cream cheese
2 tsp. Fresh thyme (to taste)
Zest from half a lemon
Juice from a lemon
2 tsp. Extra virgin olive oil
1/4 cup minced chives (optional)

Bring cheese to room temp. Blend in a processor, add remaining ingredients and blend. Season with s&p and serve spread on crostini. Garnish with chive sprigs and your favorite cured olive. Great party item.

Based on Giada De Larentas recipe

Best Blueberry Muffins (TO DIE FOR)

NOTE: I use frozen blueberries and half whole milk yogurt and half whole milk. If you prep the ingredients the night before this is a really quick breakfast.

Makes 12 muffins
If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.

INGREDIENTS
Lemon-Sugar Topping
1/3cup sugar (2 1/3 ounces)
1 1/2teaspoons finely grated zest from 1 lemon

Muffins
2cups fresh blueberries (about 10 ounces), picked over
1 1/8cups sugar (8 ounces) plus 1 teaspoon
2 1/2cups unbleached all-purpose flour (12 1/2 ounces)
2 1/2teaspoons baking powder
1teaspoon table salt
2large eggs
4tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
1/4cup vegetable oil
1cup buttermilk (see note)
1 1/2teaspoons vanilla extract

INSTRUCTIONS
1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.
2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
4. Following photos below, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

TECHNIQUE
WHEN MORE ISN'T BETTER
To boost berry flavor in a muffin, simply adding more blueberries isn't the answer. With too many in the mix, the berries sink to the bottom, weighing the muffin down.

Chinese Chicken Lettuce Wraps

Wrapper:
head of red leaf or iceberg lettuce

Filling:
Half head of cabbage, shredded
2 carrots, shredded
1 can water chesnuts, chopped
1 can bamboo shoots, chopped
4 chicken breasts, minced in a food processor
2 tbls. hoisin

Cooking sauce:
2 tbls. hoisin
2 tbls. soy sauce
2 tsp. corn starch
1 cup chicken stock
1 tsp. sugar (to taste)
1 tsp hot chili sauce (to taste)
1 tsp sesame oil
2 tbls. water

Dipping sauce:
1 tsp. hot chinese mustard
3 tbls. rice wine vinegar
3 tbls. soy sauce
1 tsp. sriracha or sambal chili paste
2 tsp. sugar


Prep veggies and chicken. Mix all sauce components together and set aside. Add a tbls. hoisin to chicken and mix. Set aside for 10 minutes. Heat 2 tbls. oil in a large non-stick skillet. Sear meat until cooked through. Remove from pan. Add 2 tbls more oil add cabbage and carrots. Brown slightly. Add chesnuts and bamboo. Cook for a minute. Add sauce and more chicken stock if needed. Bring to boil and remove from heat. Serve with dipping sauce, extra hoisin and chili sauce, and rice. Add a whole garlic shrimp to each wrap for more flavor and texture.

Braised Carrots

Kids and adults alike will enjoy this savory and slightly sweet (totally inexpensive) side dish.

2 lbs. carrots cut into 2 inch pieces
about 1 cup chicken stock and 1 1/2 t. sugar or ginger ale
2 tablespoons butter
salt and pepper

Peel and cut carrots into 2 inch pieces. Cut the thicker pieces in half. Melt butter in a skillet large enough to put carrots in a single layer. Add carrots in a single layer, pour liquid in half way up the carrots. Add a pinch of salt. Bring to a simmer, and let braise for 15 minutes covered. Remove the lid and simmer liquid for 5 more minutes until reduced to a glaze. Sprinkle with parsley and serve.

Poblano Cream sauce with Fettucine

Poblano Cream sauce

Roast 2 large poblanos until blackened. Place them in a bowl with plastic wrap and let steam for 5 minutes. Peel, seed, and chop into 1 inch pieces.

2 tablespoons minced onion
1 minced garlic clove
1 tablespoon butter
2 tablespoons olive oil
large pinch of oregano
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup cream
1/4 cup white cheddar
1/4 cup parmesan
hot sauce

Saute onion in butter. Add garlic cook 60 seconds. Add cream and reduce for 5 minutes. Meanwhile heat olive oil with oregano in a small sauce pan. Add flour and cook for 2 minutes. Add chicken stock and bring to a boil.

Pour thickened stock into a food processor with poblanos and reduced cream and onion mixture and blend until thoroughly combined. Add cheeses and blend. Season with salt, pepper, and hot sauce.

Pour over egg noodles or fresh fettucine. Add 1 cup of frozen corn and 1 1/2 lbs. grilled chicken. Toss and let the flavors marry for 2-3 minutes. Serve immediately.

Perfect Easy Artichokes

Easy Baked Artichokes
www.oceanmist.come
These beat boiled/steamed artichokes by a mile.

Average of 6 ratings: 5.0
Bookmark and Share


Source: Adrienne Meier, Ocean Mist Farms

Ingredients

2 large Ocean Mist Artichokes rinsed and trimmed (remove the entire stem and save to add to a pot of stew or soup)
1 whole Lemon (cut in halve)
4 cloves of Garlic (slivered)
4 tablespoons of Olive oil
sea salt to taste
4 sheets of heavy duty foil wrap

Directions

Preheat oven to 425 degrees.

Squeeze 1/2 a Lemon on the top of each trimmed Artichoke. Drizzle each Artichoke with 2 tablespoons of olive oil (allowing oil to go in between Artichoke leaves).

Stuff two cloves of slivered Garlic between leaves of each Artichoke. Sprinkle each Artichoke with salt and any other herbs such as finely chopped rosemary or sage.

Double wrap each Artichoke with 2 layers of heavy duty foil. Sealing well on top by twisting and pinching foil packets. Place foil packets of Artichokes in oven and bake.
Jumbo to large sized artichokes: Bake for 1 hour and 20 minutes
Medium sized artichokes: Bake for 1 hour

Remove Artichokes from oven. When cool enough to handle , unwrap Artichokes and enjoy with additional lemon or scoop out the fuzzy center of the baked Artichoke and use as an edible bowl filled with your favorite soups, stews or dips.

Make Ahead Mac and Cheese (with a twist)

1lb short pasta
6 tablespoons butter
6 tablespoons flour
3 cups whole milk
2 1/2 cups chicken stock
1 teaspoon mustard powder
1 clove garlic minced or grated
1/4 teaspoon cayenne
1lb colby cheese shredded
8 oz sharp cheddar cheese shredded


Optional:
6 slices thick cut bacon sliced and cooked crisp
6 tablespoons cream horseradish or 3 tablespoons regular horseradish

Cook pasta according to directions and leave al dente. While pasta is cooking, melt butter in a dutch oven, cook garlic, mustard powder and cayenne for 60 seconds. Stir in flour and cook for 1 minute. Whisk in milk and stock and simmer until thickened (about 2-3 minutes)Remove from heat and stir in cheeses. Sauce will be thin so that after you freeze or refrigerate the mac and cheese it remains creamy and loose after you bake it.

Mix pasta, bacon, and horseradish into the sauce and pour into a 9X13 glass dish. Top with crumbed Ritz crackers (1 and half sleeves)tossed with 3 tablespoons butter and some parsley. Cover with foil and bake for 45 minutes. Remove foil and bake for 15 more minutes to crisp the topping.

You may refrigerate this dinner for up to 2 days before cooking or freeze for up to one month. To bake from frozen, thaw for 24 hours and then bake as directed above

Tennessee-Whiskey Pork Chops

Tennessee-Whiskey Pork Chops

From the episode: Regional Chops

A popular restaurant serves a "Jack Daniel’s" pork chop that sounds better than it really is. The concept, however, sounded good enough that we wanted to perfect it at home.

Serves 4.

Refrigerate the marinating chops in a shallow bowl in case the zipper-lock bag leaks. Watch the glaze closely during the last few minutes of cooking—the bubbles become very small as it approaches the right consistency.
Ingredients
1/2 cup Jack Daniel's Tennessee whiskey or 1/2 cup bourbon
1/2 cup apple cider
2 tablespoons light brown sugar
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon vanilla extract
4 teaspoons cider vinegar
4 bone-in, center-cut pork chops , about 1 inch thick
2 teaspoons vegetable oil
1 tablespoon unsalted butter
Instructions
#

1. Whisk whiskey, cider, brown sugar, mustard, cayenne, vanilla, and 2 teaspoons vinegar together in medium bowl. Transfer 1/4 cup whiskey mixture to gallon-sized zipper-lock plastic bag, add pork chops, press air out of bag, and seal. Turn bag to coat chops with marinade and refrigerate 1 to 2 hours. Reserve remaining whiskey mixture separately.
#

2. Remove chops from bag, pat dry with paper towels, and discard marinade. Heat oil in large skillet over medium-high heat until just beginning to smoke. Season chops with salt and pepper and cook until well browned on both sides and a peek into thickest part of a chop using paring knife yields still-pink meat 1/4 inch from surface, 3 to 4 minutes per side. Transfer chops to plate and cover tightly with foil.
#

3. Add reserved whiskey mixture to skillet and bring to boil, scraping up any browned bits with wooden spoon. Cook until reduced to thick glaze, 3 to 5 minutes. Reduce heat to medium-low and, holding on to chops, tip plate to add any accumulated juices back to skillet. Add remaining 2 teaspoons vinegar, whisk in butter, and simmer glaze until thick and sticky, 2 to 3 minutes. Remove pan from heat.
#

4. Return chops to skillet and let rest in pan until sauce clings to chops, turning chops occasionally to coat both sides, and a peek into thickest part of a pork chop using paring knife shows completely cooked meat (145 degrees on instant-read thermometer), about 5 minutes. Transfer chops to platter and spoon sauce over. Serve.

Chicken Piccata

Chicken Piccata
Serves 4

2 large lemons
6 boneless, skinless chicken breasts, fat trimmed and pounded thin
Salt and ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons vegetable oil
1 small shallot, minced, or 1 small garlic clove, minced or pressed through a garlic press
1 cup low-sodium chicken broth
2 tablespoons capers, rinsed
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves (I used 2 tsp dried)

1. Adjust oven rack to lower-middle position, set a large heatproof serving or dinner plate on the rack, and heat oven to 200 degrees.

2. Halve one lemon pole to pole. Trim the ends from one half and cut it crosswise into slices 1/8 to 1/4 inch think; set aside. Juice the remaining half and whole lemon to obtain 1/4 cup juice; reserve.

3. Sprink both sides of the cutlets generously with salt and pepper. Measure the flour into a shallow baking dish or pie plate. Coat cutlets with flour and shake off excess.

4. Heat 2 tablespoons of the oil in a heavy-bottomed skillet over medium-high heat until shimmering. Lay half of the cutlets in the skillet. Saute until lightly browned on first side, about 2 to 2 1/2 minutes. Turn and cook until second side is lightly browned, 2 to 2 1/2 minutes longer. Remove the pan from heat and transfer cutlets to the oven. Add the remaining oil and repeat process with remaining cutlets.

5. Add the shallot to the now-empty skillet and return the skillet to medium heat. Saute until fragrant, about 30 seconds (10 seconds for garlic). Add the broth and lemon slices, increase the heat to high, and scrap the pan bottom to loosen browned bits. Simmer until the liquid reduces to 1/3 cup, about 4 minutes. Add the reserved lemon juice and capers and simmer until the sauces reduces again to 1/3 cup, about one minute. Remove from heat and swirl in the butter until it melts and thickens the sauce. Stir in parsley and season with salt and pepper to taste. Spoon the sauce over the chicken and serve immediately.

Tangerine Stir-Fried Beef with Onions and Snow Peas

Tangerine Stir-Fried Beef with Onions and Snow Peas
from the Episode: Let's Do Chinese


Two to 3 oranges can be substituted for the tangerines. If available, substitute 1 teaspoon toasted and ground Sichuan peppercorns for the red pepper flakes.

Serves 4 as a main dish with rice 4 tablespoons soy sauce
1 tablespoon light brown sugar plus 1 additional teaspoon
12 ounces flank steak , cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
3/4 cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerines
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
1 tablespoon black bean sauce
1/4-1/2 teaspoon red pepper flakes (see note above)
2 tablespoons vegetable oil
1 large onion , halved and cut into 1/2-inch wedges
10 ounces snow peas , ends trimmed and strings removed (about 4 cups)
2 tablespoons water


See Illustrations Below: Browning Meat for Stir-Fries

1. Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, tangerine juice, sesame oil, and cornstarch in medium bowl. Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes, and 1 teaspoon vegetable oil in small bowl.

2. Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

3. Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking. Add onion and cook, stirring frequently, until beginning to brown, 3 to 5 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are crisp-tender, about 1 minute. Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine zest-garlic mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.




Step-by-Step: Browning Meat for Stir-Fries



Solution: Cooking the meat in two smaller batches allows it to brown quickly without drying out or becoming tough.
Problem: Cooking the meat in one large batch causes it to steam in its own liquid. The meat will be chewy, dry, and gray.

Teriyaki Stir-Fried Beef with Green Beans and Shiitakes

Teriyaki Stir-Fried Beef with Green Beans and Shiitakes
from the Episode: Let's Do Chinese


You can substitute 1 tablespoon white wine or sake mixed with 1 teaspoon sugar for the mirin.

Serves 4 as a main dish with rice 4 tablespoons soy sauce
2 tablespoons sugar plus an additional 1 teaspoon
12 ounces flank steak , cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
1/2 cup low-sodium chicken broth
1 tablespoon mirin
1/4 teaspoon red pepper flakes
1 teaspoon cornstarch
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
8 ounces shiitake mushrooms , wiped clean, stemmed, and cut into 1-inch pieces
12 ounces green beans , ends trimmed and halved
1/4 cup water
3 scallions , cut into 1 1/2-inch pieces, white and light green pieces quartered lengthwise


See Illustrations Below: Browning Meat for Stir-Fries

1. Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining 2 tablespoons sugar, broth, mirin, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.

2. Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

3. Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add mushrooms and cook until beginning to brown, about 2 minutes. Add green beans and cook, stirring frequently, until spotty brown, 3 to 4 minutes. Add water and cover pan; continue to cook until green beans are crisp-tender, 2 to 3 minutes longer. Uncover skillet and push vegetables to sides to clear center; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet, add scallions, and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.




Step-by-Step: Browning Meat for Stir-Fries



Solution: Cooking the meat in two smaller batches allows it to brown quickly without drying out or becoming tough.
Problem: Cooking the meat in one large batch causes it to steam in its own liquid. The meat will be chewy, dry, and gray.

Best BBQ Beef

Shredded Barbecued Beef
From the episode: Texas Beef Barbecue

If you prefer a smooth barbecue sauce, strain the sauce before tossing it with the beef in step 4. You will need a disposable aluminum roasting pan for this recipe. We like to serve this beef on white bread with plenty of pickle chips.

Serves 8 to 10.

Ingredients
Spice Rub and Beef
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cayenne pepper
1 boneless beef chuck-eye roast (5 to 6 pounds)
3 cups wood chips , soaked for 15 minutes
Barbecue Sauce
1 onion , chopped fine
4 garlic cloves , minced
1/2 teaspoon chili powder
1 1/4 cups ketchup
3/4 cup brewed coffee
1/2 cup cider vinegar
1/2 cup packed brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon pepper

Instructions
1. For the spice rub and beef: Combine salt, pepper, and cayenne in small bowl. Following photo 1, quarter roast and remove excess fat and gristle. Rub meat all over with salt mixture and transfer to large disposable aluminum roasting pan. (Salt-rubbed meat can be wrapped tightly in plastic and refrigerated for 24 hours.)

2. Seal soaked wood chips in foil packet and cut vent holes in top. Open bottom vent on grill. Light 50 coals; when covered with fine gray ash, pour in pile on one side of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high and shut other burner[s] off.) Arrange roasting pan with beef on cooler side of grill and barbecue, covered, until meat is deep red and smoky, about 2 hours.


3. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Following photo 3, flip meat over, cover pan tightly with foil, and bake until fork inserted into meat can be removed with no resistance, 2 to 3 hours. Transfer meat to large bowl, tent with foil, and let rest 30 minutes. While meat rests, skim fat from accumulated juices in pan; reserve 2 tablespoons fat. Strain defatted juices; reserve 1/2 cup juice.



4. For the barbecue sauce and to finish: Combine onion and reserved fat in saucepan and cook over medium heat until onion has softened, about 10 minutes. Add garlic and chili powder and cook until fragrant, about 30 seconds. Stir in remaining ingredients and reserved meat juices and simmer until thickened, about 15 minutes. Using 2 forks, pull meat into shreds, discarding any excess fat or gristle. Toss meat with 1/2 cup barbecue sauce. Serve, passing remaining sauce at table.

Pork Stir-Fry with Noodles (Lo Mein)

Pork Stir-Fry with Noodles (Lo Mein)
from the Episode: Let's Do Chinese


Use a cast-iron skillet for this recipe if you have one—it will help create the best sear on the pork. When shopping for Chinese rice wine, look for one that is amber in color; if not available, sherry wine may be used as a substitute. If no hoisin sauce is available, substitute 1 tablespoon of sugar. If boneless pork ribs are unavailable, substitute 1 1/2 pounds of bone-in country-style ribs, followed by the next best option, pork tenderloin. Liquid smoke provides a flavor reminiscent of the Chinese barbecued pork traditional to this dish. It is important that the noodles are cooked at the last minute to avoid clumping. See below for information on buying noodles.

Serves 4 3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce (see note)
1 tablespoon toasted sesame oil
1/4 teaspoon five-spice powder
1 pound boneless country-style pork ribs , trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces (see note)
1/4 teaspoon liquid smoke (optional)
1/2 cup low-sodium chicken broth
1 teaspoon cornstarch
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
4 1/2 teaspoons vegetable oil
4 tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry (see note)
1/2 pound shiitake mushrooms , stems trimmed, caps cut in halves or thirds (about 3 cups)
2 bunches scallions , whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)
1 small head Napa or Chinese cabbage , halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups)
12 ounces Chinese egg noodles (fresh) or 8 ounces dried linguine (see note)
1 tablespoon Asian chile garlic sauce


See Illustrations Below: Noodles for Lo Mein

1. Bring 4 quarts water to boil in Dutch oven over high heat.

2. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside.

3. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels.

4. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with pork.

5. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return pork-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat.

6. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly, until sauce coats noodles. Serve immediately.




Step-by-Step: Noodles for Lo Mein
Developing the recipe for our Pork Stir-Fry with Noodles, we discovered that not any old noodle will do.



NO THANKS
Vacuum-packed fresh noodles from the grocery store labeled “Chinese-style” were gummy and pasty.
BEST BET
The slightly dry and curly fresh egg noodles labeled “lo mein” from an Asian market boasted firm texture and the best flavor.

BEST ALTERNATIVE
Dried linguine, though not authentic, offered a firm chewiness similar to lo mein.