pork – Page 3 – Unrivaledkitch

01/06/2012

New Year’s Day OShogatsu and Osechi-ryōri

New Year’s day is one of my favorite days of the year because it’s time for family and friends, new beginnings, reflections and always tons of food. Last year I went over the traditions behind everything (if you want a bit more information, check out this post) and this …

family food, Parties/caterings

by unrivaledkitch

12/28/2011

Christmas Tamales and Morning Traditions

I don’t know about you, but I’m exhausted. This whole holiday season has been the most amazing, honest experience I’ve had in a long time. I love Christmas! It truly does bring out the best (and the worst) in people, but I think that it’s …

Chef plates, family food, Food Photos, Projects/help/donations

by unrivaledkitch

11/30/2011

Little Brother’s Big 25 and Recipe for Pork Chop “Saltimbocca”

As time goes by, it seems that things change and we get lost in the adult whirl wind of life. Though I don’t believe I’m truly an adult at heart, the time has come to come to grip with the fact that I’m not a kid anymore either. I’ll always find humor in being young forever; the people around me of all ages are so young at heart that I could never age myself by dwelling on a number. Seeing as my great-grandma is 97 years old, she’s proof that there’s still so much life to live and no number is going to change that. My brother is now 25, which is insane. He’s accomplished so much for being 25, I’m proud of him every day.

Me, Kyle in the red and my sister Kristen behind

Kyle, Kristen, and Me

I always picture us so young, but we aren’t and that’s okay too. We’ll always be running around making fun of each other, punching and talking trash to one another, no matter how old we are. I’m so glad to have such an amazing family.

Happy birthday, I love you little brother.

So for Kyle’s birthday I made dinner for our family and his wife’s family as well. There were 11 of us at the table, enjoying each other’s company and the food that was made. I fashioned this menu from some things that came to mind while utilizing my limited refrigerator space after Thanksgiving and refashioning some left over at that.

Balsamic, Honey, Spinach and Arugula Salad with Cucumber, Tomato, Mozzarella and Red Onions

Caprese Salad with Imported Extra Virgin Olive Oil

Chicken Marsala with Roasted Baby Bellas, Shitake Mushrooms and Steak Button Mushrooms

Center-cut Pork Chop “Saltimbocca” with Crispy Sage, Prosciutto di Parma, and Bruleed Mozzarella Cheese with Champagne Sage Beurre Blanc

Butternut Squash Mashed Potatoes

Parmesan Mashed Potatoes

Roasted Cauliflower with Pine Nuts, Parmesan and Banana Peppers

Tri-Colored Rotini Pasta with Parmesan Cream Sauce, Roasted Green Beans and Honey Baked Ham

Saltimbocca which translates in Italian to Jumps in mouth, can be prepared in a variety of ways, and originates from different places in the world. Traditionally it is a Roman, Italian dish, which includes veal, sage and prosciutto that is rolled and cooked in a sweet butter wine sauce. This recipe isn’t traditional, but a bit of a spin on what I know to be saltimbocca. I love the use of pork chops in this dish because it’s an elegant way to make an affordable delicious meal, since veal can be costly. So the next time you have pork chops and want to try something new, think about this.

Center-cut Pork Chop “Saltimbocca” with Crispy Sage, Prosciutto di Parma, and Bruleed Mozzarella Cheese with Champagne Sage Beurre Blanc

15 sage leaves

4 tablespoons butter

5 center cut (½ inch to ¾ inch) pork chops

5 slices Parma prosciutto

5 slices whole milk mozzarella

1 cup dry white wine or brute champagne (I used left over from the past evenings festivities)

1/2 cup vegetable stock or chicken stock

1 tablespoon extra virgin olive oil

2 teaspoons lemon juice

Salt

Pepper

Garlic power

¼ cup heavy cream

Preheat oven to 400 degrees.

Season pork chops with salt, pepper and garlic powder on both sides.

Place in the bottom of large sauté pan, 1 tablespoon butter and 1 tablespoon extra virgin olive oil. Heat until sizzling.

Add sage leaves to hot oil mixture and fry until lightly crisp, about 5 minutes (careful not to burn). Then remove from oil and set aside.

Add one more tablespoon of butter to pan and heat until melted.

Then add prepared pork chops.

Depending on thickness, cook on each side about 3 minutes or until golden on each side.

Place in baking dish and add two leaves of sage to each pieces of pork, one slice of prosuitto, and top with one slice of mozzarella.

Sauce

Add remainder of butter, lemon juice and wine to pan and reduce by half on medium heat about 5-7 minutes.

Then add stock to pan as well and reduce for an additional 5 minutes.

To finish, add cream to sauce until thickened and the sauce comes together loosely.

Taste for seasoning

Add ½ of the sauce to the bottom of the baking pan with the pork.

Finish pork chops off in 400 degree oven for 6-7 minutes, but depending on the size of chops. You can use a meat thermometer to make sure it reads 150 degrees in the center of the chop.

Lastly, place pork chops in the broiler to brulee cheese to a golden brown.

Place on platter to rest 5 minutes.

Heat sauce and ladle over top of chops, adding extra sage for garnish.

Serve with mashed potatoes or your favorite vegetables.

Enjoy

Cheers

-Unrivaledkitch

family food, Food Photos, Menu's, Parties/caterings, Pork, Recipes

by unrivaledkitch

09/10/2011

Animal by Chefs Jon Shook and Vinny Dotolo

Animal In a tucked away space on a street lined with trash, a high school, a kosher market that looks closed down and parking meters blinking red and green lights, is Animal. Don’t look for a big flashing sign here in L.A. off Fairfax—you won’t …

Beer, Chef plates, hollywood, Los Angeles Eats

by unrivaledkitch

06/16/2011

Pozole… Happy Fathers Day Dad!

An Early Father’s Day Wish… What does a father really need on father’s day? My dad likes peace and quiet, maybe a couple of packs of pro v golf balls, or these days to pitch in on his latest eBay find, some food, and a …

Food Photos, Recipes, soups/stews

by unrivaledkitch

05/13/2011

My Mom, My Grandma Ruth, My Bachan… and My Sister’s first mothers day… Feast

These women are the core of my heart. They have taught me more then I could ever imagine. My family is created of these die hard matrons who make everything in their lives about their families. These are the people who taught me my love for food and to whom I owe so much of my life to. This mothers day I created a simple feast of favorite and new additions to thank these loves of my life. I love you all!

This was my sisters first mothers day. A very special occasion to uphold. I prepare most of the food at my house and packed it up to take it to my brothers. His wives family enjoyed the occasion with us.

I hope all you wonderful mothers out there were with the ones you love and kicked your feet up and relaxed.

Herb encrusted Pork Tenderloin stuffed with sourdough, cranberry, and fuji apple stuffing.
Roasted chicken breast
Baked salmon with Chardonny, dill and roasted lemon
Baked salmon with soy, mirin, scallion sauce
Butter mashed Potatoes
Roasted green beans with almonds
Roasted Broccoli with chili, balsamic, and soy glaze
Steamed Broccoli
Mixed salad with roasted mushrooms, naval oranges, cherry tomatoes, cucumber and Parmesan cheese
Banana Pudding Vanilla Waffer Pie

Cheers

Unrivaledkitch
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Baking, Food Photos, Menu's, Parties/caterings

by unrivaledkitch

11/09/2010

Take three… Pastas

4 onion and Minced lamb ragu served atop a mascarpone mint pea stuffed ravioli Fettuccine bolognese al forno taglierini with pinot gregio sweet pork ragu Eggplant Parmesan with homemade pappardelle aglio olio I’d say pasta and filled ravioli is one of my specialities. I spent …

Chef plates, Food Photos

by unrivaledkitch

11/07/2010

Unrivaled Kitchen Classic Italian and some not so classic

I want to thank everyone who takes part in my ideas, my art, my soul really. My cooking Here are some old dishes These are either dishes I taught, I made, I created, I platted and were all photographed by me Classic Italian and some …

Chef plates, Food Photos

by unrivaledkitch

10/24/2010

Food for Mom and Dads anniversary

Sake (Salmon) and Maguro(tuna) Sashimi , Chicken-katsu(fried pounded chicken breast) , Tonkatsu (fried pork cutlet), Mirin and sake marinated grilled beef with Oshinko(pickled dikon), Scallion and red miso glazed shrimp, Musubi and California roll, sesame sato shoyu(sugar and soy sauce) oyster mushrooms, blanched broccoli with soy sauce aioli, stir fried shiso peppers with rock salt, inari, mochi, and green grapes,pineapple, and watermelon …

happy anniversary mom and dad!

Chicken-katsu

Scallion and red miso glazed shrimp

Mirin and sake marinated grilled beef with Oshinko(pickled dikon)

Tonkatsu (fried pork cutlet)

Sake (Salmon) and Maguro(tuna) Sashimi

sesame sato shoyu(sugar and soy sauce) oyster mushrooms, blanched broccoli with soy sauce aioli(aioli not pictured) , stir fried shiso peppers with rock salt

Fruit

Musubi and California roll

Inari

Bento box I made for my brother and his wife cause they couldn’t come over because they were sick.

I dropped it off after dinner cause I’m the best sister ever!Some of these things you’ve seen me make before… its always true that people will always have favorites… repeat eaters are always out there. its just comforting

A lot of these things aren’t flashy with crazy garnish and bullshit like most food is. But what it is, is simple good food… seasoned, delicious, fresh, and made with love… this is all stuff my Bachan (grandma in japanese) used to make when I was younger and taught me along the way… things I used to enjoy as a kid with my family… I wanted to show her how much I learned from her with my take on it all.

She’s a huge inspiration to me every day. I’m glad to see her so proud of me

I’m super tired
I have class at 2 tomorrow
which means I have to go shopping in the morning and get my ass up early
menu tomorrow
Pork sausage and Beef Chili Beans, Long grain rice pilaf , and Peanut butter cookies
I think that sounds like a pretty good meal and its good weather for it

good night

Food Photos, Parties/caterings

by unrivaledkitch

Tag: pork

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