PORK CHOPS WITH ROSEMARY AND MUSHROOMS

I made this recipe during a rush. I was supposed to make supper and I didn't have any meal to prepare. I started to look through the pages of cooking books until I got this recipe. I wasn't that sure to cook it as it sounds strange the fact to combine mushroom cream with pork, but I just did it! - Believe me, at the end when I tasted to feel the flavour of it, I almost had an orgasm. It was extremely delicious, it was delightful.



3 or 4 boneless pork chops
1      Tablespoon   olive oil
1/2    Cup              fresh mushrooms, sliced
1       bulb garlic     chopped
1/2    Teaspoon      salt
1       Tablespoon   dried rosemary, crushed
3       Tablespoon   water
1       Can of cream of mushroom soup

PREPARATION:

In a large pan, brown pork chops in olive oil on high heat. Remove and set aside. In the same pan, brown the sliced mushrooms and then the garlic on medium heat. Do not let the garlic brown. Add the pork chops back and sprinkle them with salt. Add rosemary, stir for 1 minute.

Add water and finally the cream of mushroom soup. Stir. Let everything bubble for 2 minutes on high-heat. Cover with the lid and let the dish simmer for 5 minutes on low-heat.

SAUSAGE PEPPER SKILLET

Peppers abound in this colourful skillet. Really good!


Ingredients:

2   Tablespoon   olive (or cooking) oil
1    Lb               hot Italian sausages, cut into 1 inch pieces

1 1/2   Cup      sliced green pepper
1 1/2   Cup      sliced red pepper
1 1/2   Cup      sliced orange pepper
3/4      Cup      sliced red onion

Prepared chicken broth
Balsamic vinegar
Sun-dried tomatoes, softened in boiling water for 10 minutes before chopping.

PREPARATION:

Heat oil in large frying pan on medium. Add sausage. Cook for 6 to 8 minutes, stirring often, until browned. Transfer with slotted spoon to paper towels to drain.

Heat 2 Teaspoon drippings in same frying pan. Add next 4 ingredients. Stir. Cook, covered, for 5 to 10 minutes, stirring occasionally, until onion is softened and peppers are tender-crisp.

Add sausage and remaining 3 ingredients. Heat and stir for about 5 minutes, scraping any brown bits from bottom of pan, until heated through. Makes about 6 cups.

"Serve 4"

ZUCCHINI FRITTATA

1 1/2     Tablespoon     olive oil
1           Large zucchini cut into 6mm slices
8           Large eggs
1           Cup                Julienned deli ham
1/2        Cup                grater sharp Cheddar cheese
3           Tablespoon    chopped fresh parsley
1           Tablespoon    milk
1/8        Teaspoon       salt
1/4        Teaspoon       pepper
1 1/2     Teaspoon       olive (or cooking) oil
1/2        Cup                grated sharp Cheddar cheese
1/4        Teaspoon       ground nutmeg

PREAPARATION:

Heat first amount of olive oil in a large fry pan on medium-high. Add and cook zucchini in several batches for 2 to 3 minutes per side until browned. Transfer to a large plate. Set aside.

Beat the eggs in a large bowl until frothy.
Add next 6 ingredients. Stir.

Heat second amount of olive oil in same frying pan on medium. Add egg mixture. Reduce heat to medium-low. Cook, covered, for about 10 minutes until bottom is golden and top is almost set. Remove from heat.

Arrabge the zucchini on top. Sprinkle with second amount of cheese and nutmeg. Broil on centre rack in oven for about 2 to 3 minutes until cheese is melted and golden.


TIP: cut the Julienned ham into thin strips that resemble matchsticks.

KAI KRAPHAO - BASIL CHICKEN

I like so much the tastes that are mixed up one to another in this plate. It is a combination of fish sauce  and a slightly basil  flavour that drives me crazy everytime I eat this plate. You can set aside some spinach/plain rice.

10     Oz / 300g      Skinless, boneless chicken breasts
1/2    Medium         red pepper
5      Tablespoon    vegetable oil
1      Teaspoon       chopped garlic
6      Fresh              hot chilies
1      Tablespoon    fish sauce
1      Teaspoon       sugar
1      Tablespoon    soya sauce
2      Tablespoon    water
20    Whole            basil leaves
1/2   Teaspoon      cornstarch
1      Teaspoon      water


PREAPRATION:

1.Slice the chicken into thin strips. If you'd like, pound the chicken to make it flat before cutting it for a better thinness. Reserve.
2.Cut the pepper into chunky squares. Reserve.
3.Heat the oil in a wok on high-heat until it is just about to smoke. Add the garlic and chilies and stir-fry for 30 seconds. Add reserved chicken and stir-fry for 2 minutes. Add fish sauce, sugar and soya sauce and stir-fry for 1 minute. Add 2 tablespoons of water and cook for 30 seconds.
4.Add 3/4 of reserved pepper and the 20 fresh basil leaves and stir-fry for 2 minutes until the pepper have begun to soften. Dissolve cornstarch in 1 teaspoon of water, add to wok and stir-fry for 1 minute, until the sauce has thickened somewhat. Add rest of the reserved peppers and take off fire transfering to a serving dish.

Variation:

Moo Kraphao (Basil Pork):  You can substitute 10 Oz/300 g chicken of trimmed pork tenderloin for the chicken content of this recipe, proceeding exactly otherwise, to create Moo Kraphao (Basil Pork).

SUN-DRIED TOMATO VINAIGRETTE

3        Tablespoon     chopped sun-dried tomatoes
3        Tablespoon     hot water
2        Teaspoon       Dijon mustard
1/2      Teaspoon      tomato paste
1                            clove garlic
1/2      Cup              chopped fresh basil
1 1/2   Tablespoon  white wine vinegar
1/4      Cup              olive oil
6         Tablespoon   tomato juice or water
to taste: fine sea salt and freshly ground black pepper

PREPARATION:

Soak the sun-dried tomatoes in the hot water for 5 minutes. Place the sun-dried tomatoes and spaking water, mustar, tomato paste, garlic clove, basil leaves and vinegar in a blender. Puree on high speed for about 15 seconds. Use a spatula to scrape down the sides of the blender. Add the olive oil and blend until the dressing is smooth. Add the tomato juice or water salt and pepper and blend on high speed until smooth. The dressing should be slightly thickened, but thin enough to pass through a squirt bottle. Add more tomato juice or water if the dressing is too thick. Transfer the dressing to a small squirt bottle.

TEX-MEX BEEF FAJITAS

These fajitas are very easy-to-make. And if you make them at home probably they will be better than in a restaurant, just depends on your imagination. I remember the first time I made this recipe I was so scared as I didn't know this sort of food and I didnt't have any idea of what I was doing but when we all were dining on the table my cousin said to me: "These are the best fajitas I have eaten so far".

1 large sirloin or round steak, pounded falt into strips

1     Cup               italian salad dressing

2     Tablespoon     butter

1     Green pepper, cut into strips

1     Jalapeno pepper, minced (optional)

1     Yelllow onion, cut into thin strips

1     Teaspoon       cumin powder

1/2  Teaspoon        salt

2     Tablespoon     tequila

Black pepper to taste

Chipotle powder to taste (optional)

PREPARATION:

In a glass bowl, marinate steak in Italian salad dressing for a minimum of 2 hours and a maximum of 12 hours. Stir every couple of hours to ensure even marinating.

In a large pan, fry the onion in butter until tender, add green pepper and Jalapano pepper and fry for another minute. Add cumin powder and salt. Add marinated beef and cook on a medium heat. Simmer until the contents become drier (no liquid in the pan).

Just before serving, add tequila and black pepper. Shake on chipotle powder to taste.

Place the fajitas in a flour tortilla and top with some guacamole and fresh tomato salsa.