Goal #53: Cook 3 Things from Every Cookbook I Own

Pork Chops Calvados
America's Best Recipes: A 1994 Hometown Collection

6 (1" thick) pork loin chops, trimmed (I used 4)
1/4 cup plus 2 tablespoons unsalted butter, melted
3/4 tsp. salt
1/4 tsp. pepper
4 cups finely shredded Gruyere or Swiss cheese (I used less than 2 cups)
3 T. Dijon mustard
1/2 cup whipping cream, divided
1/4 cup plus 2 T. Calvados or other apple flavored brandy (I used plain brandy)
2 T. chopped fresh parsley

Brown pork chops in melted butter in a large ovenproof skillet (cast iron) over medium-high heat. Sprinkle pork chops evenly with salt and pepper; cover and bake at 350 for 45 minutes (I baked them for 20- the author must like dry chops). Combine cheese, mustard, and 3 tablespoons whipping cream; spread mixture evenly over pork chips. Broil 5 1/2" from heat about 3 minutes or until cheese is lightly browned. Remove pork chops from skillet to a serving platter, reserving drippings in skillet. Keep warm. 

Add brandy to drippings; cook over high heat, deglazing skillet by scraping particles that cling to bottom . Reduce head to medium-low. Add remaining 1/4 cup plus 1 T whipping cream; cook, stirring constantly, 3 minutes or until slightly thickened. Pour sauce over pork chops; sprinkle with parsley. 

Sesame Broccoli
America's Best Recipes: A 1994 Hometown Collection

1 lb. fresh broccoli
1 T. toasted sesame seeds
1 tsp. sugar
1 T. white vinegar (I used rice wine vinegar)
1 T. soy sauce (low sodium)
1 1/2 tsp. vegetable oil
1 1/2 tsp. water

Trim off leaves and tough ends of the broccoli stalks. Wash broccoli thoroughly and cut into spears. Cook in a small amount of boiling water 8-10 minutes or until crisp-tender; drain. Place in a serving dish; set aside, and keep warm.

Combine sesame seeds and remaining ingredients to a small saucepan; stir well. Bring to a boil; pour over broccoli. Serve immediately. Serves 8.

Mushroom Stuffed Yellow Squash
America's Best Recipes: A 1994 Hometown Collection

4 medium sized yellow squash
1/2 lb. fresh mushrooms finely chopped
1 small onion, chopped
1 clove garlic, minced
1/4 cup butter, melted
1 cup soft breadcrumbs
1/2 tsp. salt
1/4 tsp. pepper
Garnish: sliced radishes

Cook squash in boiling water to cover 10 minutes or until tender. Drain and let cool slightly. Trim off stems. Cut each squash in half lengthwise; scoop out pulp, leaving 1/4" thick shell. Set squash pulp and shells aside. Keep warm.

Saute mushrooms, onion, garlic in butter in a large skillet over medium heat, stirring constantly, until tender. remove from heat; stir in reserved squash pulp, breadcrumbs, salt and pepper. Spoon mixture evenly into squash shells. Bake, uncovered at 350 for 15 minutes. Garnish. Yield: 4 servings

(I halved this recipe)

Cream Cheese Strawberries
Eat, Bitch & Wine Just Appetizers

1-8 oz. package cream cheese, softened
2 T. sugar
1 T. vanilla extract
16 large strawberries, trimmed and cored
Slivered almonds and fresh min leaves for garnish (I used crushed graham crackers)

Combine cream cheese, sugar and vanilla extract in a small bowl. Beat well. Spoon mixture into a pastry bag fitted with a star tip. Pipe into strawberries. Garnish. 

These were a hit at the cook out.

Foccacia Bread
Eat, Bitch & Wine Just Appetizers
(Also goes towards Goal# 68. Make bread from scratch 4 times (1/4)  - this recipe was not good. I'm not even going to waste time putting it on here.

Beer Cheese Fondue 
Eat, Bitch & Wine Just Appetizers
1 clove garlic, peeled
1-12 oz. can flat beer
3 T. flour
1/4 teaspoon black pepper
1 dash Tabasco sauce
1/2 tsp. salt
1/2 tsp. ground mustard seed
1 lb. Cheddar cheese, grated
1 loaf French bread, cubed

Rub the garlic clove over the inside of the surface of a fondue pot. Mince garlic and set aside. In a saucepan, stir  the beer and flour and form a paste. Add the remaining ingredients, except cheese. Heat over medium heat. Slowly add the cheese, stirring until cheese has melted. Pour into the fondue pot. Serve with bread cubes.

We also served with steamed broccoli, cauliflower, carrots, brussel sprouts, and smoked sausage. Very good!!

Skewered Chicken and Plums
America's Best Recipes A 1993 Hometown Collection

4 large chicken breast halves, skinned and boned
2/3 cup water
1/4 cup soy sauce
1/4 cup dry sherry
2 T. sugar
1 T. peeled, grated gingerroot
2 tsp. cornstarch
4 wooden skewers
6 fresh plums, pitted and halved

Cut chicken into 1/2" strips; place in a large shallow dish. Set aside. Combine water and next 5 ingredients in a small saucepan. Cook over medium heat until mixture is slightly thickened, stirring occasionally. Let cool. Pour marinade over chicken; cover and marinate in refrigerator 1 hour. 

Soak wooden skewers in water at least 30 minutes. Remove chicken from marinade, reserving marinade. Alternate chicken and plum halves on skewers. Grill, uncovered, over medium hot coals (350-400 degrees) 8-10 minutes or until chicken is done, turning once, and basting frequently with reserved marinade. Yield: 4 servings

Breakfast Burritos
America's Best Recipes A 1993 Hometown Collection

8 (8") flour tortillas
8 oz. bulk pork sausage
2 large baking potatoes, peeled and shredded (I used frozen hash browns)
1 medium-size green pepper, chopped
1/2 cup chopped onion
8 large eggs, beaten
2 T butter or margarine, melted
1/2 tsp. salt
1/4 tsp. pepper
2 cups shredded cheddar cheese
Taco sauce

Wrap tortillas in aluminum foil; place on an ungreased baking sheet, and bake at 350 for 12-15 minutes or until heated. 

Brown sausage in a skillet, stirring until it crumbles; drain and set aside. Add potato, green pepper, and onion to skillet; cook over medium heat, stirring occasionally, until tender. Add eggs, butter, salt, and pepper; cook, stirring occasionally, until eggs are firm, but still moist. Remove from heat; stir in reserved sausage. Work with 1 tortilla at a time, keeping remaining tortillas covered and warm. Place about 3/4 cup egg mixture onto each tortilla. Roll up tightly, and place, seam side down, in a lightly greased 13x9x2 inch baking dish. Sprinkle with cheese. Cover and bake an additional 5 minutes or until cheese melts. Serve with taco sauce. Yield: 8 servings.

Wild Rice Amandine
River Road Recipes published by The Junior League of Baton Rouge, Inc.

2 cups wild rice or 1 cup wild rice and 1 cup long grain white rice
1/2 cup olive oil
2 T chopped onions
2 T chopped chives
1 T chopped shallots
3 T chopped green pepper
4 1/2 cups hot chicken broth, or bouillon
3/4 cup almonds, slivered
Salt and Pepper to taste

Wash and drain rice. Saute vegetables in olive oil. When tender, stir in rice until golden color. Stir in chicken broth. Salt and pepper to taste. Add almonds and turn mixture into casserole. Bake covered in 250 degree oven for 1 1/4 hours or until done. Serves 12.

Fudge Pie
River Road Recipes published by The Junior League of Baton Rouge, Inc.

2 squares bitter chocolate (I substituted 6 T of semisweet chocolate chips)
1 stick butter or margarine
2 eggs
1 cup sugar
1/4 cup sifted flour

Melt chocolate and butter in double boiler (I used microwave). Mix flour and sugar. Beat eggs and combine with flour and sugar. Add chocolate and butter. Put in well greased 9" pie plate and bake at 350 for 30-45 minutes. Serve with ice cream or whipped cream. Will cut into segments like a pie.