St. Louis BBQ Pork Steak

Not as easy as the tried and true Ross bbq pork chops, but with a little effort this dinner is elevated to something special. Only 20-30 min hands on time. Serve with rice and steamed veggies for a low effort low stress dinner. Grill indoors or out.

Boston butt pork roast or pork shoulder steaks (6 steaks)
1 1/2 cups ketchup
2 cups American lager (Budweiser)
1/4 cup dark brown sugar
1/4 cup A-1
2 tablespoons cider vinegar
2 tablespoons worchestershire sauce
1 teaspoon hot sauce
1 teaspoon garlic powder (not salt)

Cut roast into inch thick steaks. Mix all sauce ingrediens together and pour into a 9x13 pan or disposable foil pan if using outdoor grill. Grill steaks until well crusted. Add meat to BBQ sauce. Cover and braise for 1 1/2 hours until tender (in oven at 325 or on your grill with all burners turned to low, grill closed.) Skim fat from sauce. Grill steaks lightly to caramelized sauce. Serve with reserved and skimmed sauce.

Best Drop Biscutis EVER

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.

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

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.