My Kitchen, Quilting & My Hook And I

My Kitchen, Quilting & My Hook And I

Thursday, December 29, 2011

Food That Brings You Good Luck..;-)

...Did you ever think you coiuls EAT for Good Luck? You can on New Years Eve! For your Party or Get Togather try one of these....

Pork Chops with Cranberry-Pear Chutney ( Good Luck Food)

Pork Chops

1/3 C. kosher salt & 1/3 C. sugar

3 slices peeled ginger & 1 dried bay leaf

1/2 tsp. whole cloves & 1/2 tsp. whole peppercorns

1 tsp. whole allspice berries & 2 C. pear juice

4 (4-oz.) thick-cut, bone-in pork chops

Cranberry-Pear Chutney

1 tsp. canola oil

1 T. finely chopped shallot & 1 tsp. grated ginger

1 T. lemon juice

2 Bartlett pears, cored & cut into 1/2-" chunks

1/2 C. dried cranberries & 3/4 C. light brown sugar

1/4 tsp. ground ginger & 1/2 C. white wine vinegar

1 tsp. butter & 1 tsp. olive oil

For the pork chops, combine salt, sugar, ginger, bay leaf, cloves, peppercorns, allspice, pear juice & 2 cups water in a medium pot. Bring to a boil over high heat, stirring occasionally, til salt & sugar dissolve to make a brine. Remove from heat, pour into a wide, deep dish & chill til cool. Submerge pork chops in brine, cover & refrigerate for 1 hour.

Remove pork chops from brine, rinse under cool water & pat dry. Discard brine & set chops aside.

For the chutney, heat oil over low heat in a med. pot. Add shallots & grated ginger & cook til fragrant & lightly translucent, 30 seconds to 1 Min. Add lemon juice, pears, cranberries, brown sugar, ground ginger & vinegar. Bring to a simmer, stirring occasionally. Cook over Med. heat til pears are tender & chutney is thick, 20 to 25 Min., watching carefully to ensure chutney does not scorch. Set aside.

To cook pork chops, heat a heavy skillet over high heat. Add butter & oil & swirl to coat pan. When hot, add chops & brown each side, 1 to 2 Min. Cover skillet, reduce heat to low & continue cooking til pork is just cooked through, 5 to 7 Min. Transfer plates & serve with chutney.

Or try some sweeter.. It's like Pineapple Upside Cake only with a different fruit...

Orange Up-Side Down Cake
1 T.butter, softened
1/2 C. packed light brown sugar
3 navel oranges
1 1/4 C. all-purpose flour & 3/4 C. granulated sugar
1/4 C. cornmeal
& 1 1/2 tsp. bakingpowder
1/2 tsp. salt
1/2 C. milk & 1/4 C. olive oil
1 large egg
& 1 tsp. vanilla extract

Preheat oven to 350 degrees .

In bottomof 10 "" cast iron or heavy skillet with ovenproof handle, spread butter. Sprinkle evenly with brown sugar.

From oranges, grate 1 tsp. peel; set aside.

Cut peel & pith from oranges; discard. Slice oranges crosswise into 1/2""-thick slices; arrange in single layer over sugar in skillet (if necessary, cut 1 or 2 slices into pieces to fit into spaces).

In large bowl, with wire whisk, combine flour, granulated sugar, cornmeal, baking powder, & salt.

In small bowl, whisk milk, oil, egg, vanilla, & orange peel til blended. With mixer on low speed, add milk mixture to flour mixture & beat til blended. Increase speed to Med. & beat 1 Min. Spoon batter over oranges & spread evenly.

Bake 35 to 40 Min, or til toothpick comes out clean. Cool in skillet 10 Min. Run knife around side of cake to loosen from skillet. Place platter on top of skillet; carefully invert cake onto platter. Let cool 30 minutes.

I'm going to try an Asian one...

Soba Noodles with Shrimp, Snow Peas, and Carrots
Good Luck Food...:-)

1/4 C. creamy peanut butter
2 tsp. peeled grated fresh ginger
2 T. low-sodium soy sauce
1 T. distilled white vinegar
1 tsp. Asian sesame oil
1/2 tsp. cayenne pepper sauce
1 pkg. (8 oz.) soba noodles, (100% buckwheat)
1/2 bag(s) (10 oz.) shredded carrots, (about 1 1/2 C.)
1 lb. large shrimp, shelled & deveined
4 oz. snow peas, strings removed
1/2 C. (packed) fresh cilantro leaves, chopped, plus additional sprigs for garnish.

The first 6 ingredients get blended togather.

Have fun bringing in the New Year!!! And be Safe..:-)

~ Susan & Paul

No comments:

Post a Comment