|
|
The next, new recipe I prepared was on April 27th, when I made Grilled Asian Pork Chops and Baby Bok Choy, a recipe from Bon Appetit Magazine, August 2004 issue. Wegmans carries pork chops from local farms for $7.69/lb. My husband and I just love these chops. They are flavorful and cook up moist and tender. I took a gamble with this Asian inspired recipe and it was a hit! The other ingredients for this recipe are black bean garlic sauce, garlic, soy sauce, oriental sesame oil, lime juice fresh ginger, cilantro (I omitted), lime and baby bok choy. The pork had to marinate for twenty minutes and then cook approximatley five minutes per side. While the pork was grilling, I charred the baby bok choy. Oh my gosh, this dish was terrific. The flavors of the marinade made the pork chops succulent and tasty. The same marinade was brushed on the bok choy while it grilled. The baby bok choy was nice a change for vegetable side dish. In approximatley 45 minutes, I had dinner on the table. Another meal I created ahead time was stir-fried sesame beef. It's another 45 minute or less, fabulous recipe from Gourmet Magazine, September 1996. I purchased a package of stir fry beef slices at Foodtown in Sea Girt for $5.99/lb. The beef needed to marinate for fifteen minutes prior to sautéing garlic, red onion, red and yellow bell pepper and scallions. Lastly, the meat is cooked; then everything is tossed together. As I pulled out of work, I called my husband to start the water for the rice. When I got home I finished the rice and gently reheated the stir-fried beef in the microwave. It all worked out perfectly. Finding recipes that you can prepare ahead is a lifesaver, especially if you get home around late evening. One of the last meals during this hectic time frame was chicken murphy. As I didn't read the recipe beforehand, imagine my surprise when I discovered I had to marinate the chicken for eight hours. As I didn't have time for this step, I improvised and mashed two recipes together. I combined a Merle Dunson's (Greenville, SC) chicken murphy recipe from Southern Living Magazine with the chicken scarpariello recipe from Gourmet Magazine. Believe it or not, it worked out great, we loved the dish. Chicken Murphy Donna Walsifer This recipe is a combination of one found in Southern Living Magazine and Chicken Scarpariello from Gourmet Magazine February 2002 6 boneless chicken breast, skinned 2 tablespoons olive oil 1 large onion 2 red bell peppers cut into ¾” pieces 2 to 4 jarred sweet cherry peppers drained (you can use hot if you like) 2 Yukon gold potatoes, peeled, sliced and cooked until tender 2-3 cloves garlic, minced 1 cup of dry white wine 1/3 cup chicken broth 1/3 cup chopped parsley 1 pound fresh mushrooms sliced Pat chicken dry and season with salt and pepper. Heat 1 tablespoon of oil in 12 inch skillet over moderately high heat until hot, but not smoking. Sauté chicken in two batches until well browned on both sides about 6-8 minutes. Transfer chicken as cooked to a plate to keep warm, cover with foil. Add remaining 1 tablespoon of olive oil and cook onion, bell peppers, and cherry peppers, potatoes and mushrooms over moderate heat, covered, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until garlic is golden, about 2 minutes. Add wine and broth and boil, uncovered, until most of the liquid is evaporated, about 4 minutes. Add chicken (with any accumulated on plate) and parsley and cook over moderate heat, stirring, until heated through, then season with salt and pepper. 
0 Comments
Leave a Reply. |
|||||
