Monday, July 30, 2012

Main Dish Monday

There are the little  simple things that come from the heart and seem to make all the difference. These are the things that no amount of money can really buy, but seem to truly be genuine acts of love. I guess I know of  one very simple way in this house, make them a meal they will love.I reached back for this re-boot which offered some amazing meals all very comforting and would show anyone that you loved them.

 Welcome to the week and another Monday.  Guess the reason  some of us may love Monday's might have to do with a little known show titled Hawaii Five-O.  All kidding aside the main event this evening may call for something special, re-naming the day to Carnivore Monday.  Since it is a re- broadcast of  “Ka Hakaka Maika'i”, with some major testosterone in the form of a MMA fight. 

So what better to rejoice in such an experience than to maybe start your day with some breakfast with friends.  Nothing like a good healthy start to your day. 

Then putting in a good solid work day is very important as well, you know that work ethic.  Taking the bull by the horn , and all the other cliche's one might be able to think up. This is one tough group now isn't it? 

They are always up for a challenge and this is no different.   Instead of one main dish I have three, a carnivore's dream one hopefully it is one every palate or you might like a taste of each.  Let's hope we all can enjoy.

Meat Loaf With Mustard Seeds and Pepper

1 cup seasoned bread crumbs                              1/3 cup yellow mustard seeds

1 cup milk                                                                1/2 cup whole-grain mustard

1 pound ground beef                                              1/2 cup chopped fresh parsley

1 pound ground veal                                              5 garlic cloves, minced

1 pound ground pork                                             1 Tbsp freshly ground pepper

3 large egg                                                               2 tsp salt

  1. Preheat the oven to 325ƒ. In a small bowl, combine the bread crumbs and cream and let stand until the crumbs absorb the cream, about 2 minutes.  
  2. In a bowl, mix the ground beef, veal and pork with the breadcrumb mixture, eggs, mustard seeds, whole-grain mustard, parsley, garlic, pepper and salt, blending thoroughly. Put mixture into a 2-quart loaf pan and bake for 1 hour and 15 minutes, until an instant-read thermometer inserted into the center of the meat loaf registers 155ƒ degrees.  Then let rest for about 10 minutes

Cider-Glazed Pork Chops with Cabbage and Apples

 3 cups apple cider                                            4- 5 oz, 1-in-thick  boneless pork chops  

 1 cup reduced-sodium chicken broth            1/2 tsp black pepper 
1 Tbsp Dijon Mustard                                       2 large onions, sliced thin

2 tsp caraway seeds                                          2 large Granny Smith apples, sliced  

2 1/2 tsp table salt, divided                             3 1/2 cups shredded cabbage

2 tsp olive oil, extra virgin   


  1. In a large bowl, combine cider, broth, mustard, caraway seeds and 1 teaspoon salt; set aside.  
  2. Heat oil in a large nonstick skillet over high heat. Season pork with 1 teaspoon salt and pepper. Add pork to pan and cook until browned on both sides, flipping once, about 6 to 8 minutes total; remove pork to a plate .  
  3. Add onions and remaining 1/2 teaspoon salt to same pan; cook, stirring often, until onions begin to brown, about 5 minutes.  
  4. Stir apples into onions and nestle pork chops underneath onion mixture. Pour cider-broth mixture over top and bring to a boil; cook, uncovered, for 5 minutes.  
  5. Add cabbage to pan; cook until wilted,tossing occasionally, about 2 minutes. 
  6. Remove pork chops from pan; place on a plate to rest.  
  7. Remove cabbage mixture, using a slotted spoon, to a large shallow serving bowl; then cover loosely with foil. 
  8. Continue to boil cider mixture down until it’s thick and syrupy, about 8 to 10 minutes. Serve pork and cabbage mixture drizzled with glaze.

Pan-Roasted Veal Chops with Cabernet Sauce

1/4 cup plus 2  Tbsp extra-virgin olive oil                          2 large shallots, finely chopped

4 thyme sprigs                                                                         1 Tbsp unsalted butter

1 garlic clove, coarsely chopped                                             Tbsp flour

Four 12-ounce, bone-in veal rib chops                                2 cups beef stock

2 cups Cabernet Sauvignon                                                   Salt and freshly ground pepper

  1. In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight. 
  2. In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes. 
  3. In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper. 
  4. Preheat the oven to 325°. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 10 minutes, turning once halfway through; the veal should be just pink in the center. 
  5. Transfer the chops to plates and spoon the sauce on top.

These are very different dishes, but are all very tasty in their own right.  So with some support from your friends you can conquer any culinary feat you put your mind to.  Just remember, I have faith in you, by the way so does does our team.  Just let the punches fly where they may, you can't be hurt with support like this. 

Thanks AOLR for some great pictures on the web.

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