Tag: Mustard

Schnitzel on a Bun

 

 

 

Schnitzel on a Bun ii

Schnitzel on a Bun

  • Servings: 10 - 12
  • Difficulty: Easy
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This is a very classic and iconic German dish that goes by many names and is present in many cuisines around the world…. Weiner Schnitzel in Vienna, Jagerschnitzel (hunters schnitzel) in Germany and Chuleta in Colombia. 

Schnitzel is made by pounding meat thin, putting it through a breading station and then frying it until crispy. It is traditionally served with a lemon wedge and either potato salad,  boiled potatoes with parsley and butter or, as is the case in Germany, Spatzle. Here in North America it is not uncommon to find it served on a bun with tomatoes and Sauerkraut alongside french fries but since I can’t stand Sauerkraut I used Coleslaw instead

However you choose to do it this is one awesome dish that is sure to please.

Here’s how we do this one.

Shopping list:

  • 1 half Pork Loin (about 4 pounds), trimmed of fat and sliced into 1/2 inch thick cutlets.
  • 1 cup Bread Crumbs
  • 1/2 – 2/3 cups Flour
  • 3 Eggs plus 3 tbsp Water
  • 3 Lemons – quartered
  • 10 – 12 Lettuce leaves
  • 2 large Tomatoes
  • 3 tsp Granulated Garlic
  • 1/4 grated Parmesan cheese
  • Salt and Pepper
  • 10 – 12 Crusty rolls
  • Canola Oil for frying
  • German Mustard or a Grainy Mustard (optional)

Putting it all together:

  1. Place the cutlets between two pieces of wax paper and, using a meat mallet, pound until 1/4 inch thick.
  2. Using three shallow pans set up your dredging station by placing the flour in one, breadcrumbs in the second and the egg and water in the third.
  3. Season the flour with salt, pepper and garlic.
  4. Mix the egg and water until well blended.
  5. Mix the Breadcrumbs and Parmesan until well incorporated.
  6. Heat about a half inch of oil in a large pan
  7. Taking the pork dredge in the flour, dip in the egg and cover with breadcrumbs shaking off the excess.
  8. Shallow fry the pork until golden brown on both sides and set on paper towels to drain.
  9. Toast the inside of the crusty roll and build the sandwich by placing lettuce on the bottom topped with the schnitzel and tomato.
  10. Spread mustard on the top bun and plate.

There you have it another “simple bust tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit

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“Trini” style Hot Pepper sauce

Hot pepper sauce

Trini style Hot Pepper sauce

  • Servings: 3 cups
  • Difficulty: Easy
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“The cuisine expresses the spirit of the chef, the spirit of the city, the country.”

“Trini’s” or Trinidadians, if you wish, are some of the greatest people on the planet. I mean all you have to do is look at my Daughter In Law and her awesome family to see I speak the truth so this particular recipe is an Homage to them and their superb cuisine.

Now as I am oft want to do I have taken the basic recipe I found on line and tweaked it based on what I had on hand and I have to say it is awesome…… it even impressed my soon to be son in law who is a hot sauce fanatic. What I particularly like about this one is that it has just enough heat to let you know it’s there but not so much that it blows the top of your head of. Of course you can adjust the heat to your own taste but for me this is perfect as is.

Cooks note: The original recipe calls for 15 Habaneros however I only had 8 from my garden and so I added 7 Sweet Heat to make up the difference.

Here’s how we do this one.

Shopping list:

  • 15 Habaneros 
  • 1 medium Mango – peeled and diced
  • 1 large White Onion – rough chopped
  • 3 Green Onions – rough chopped.
  • 2 cloves of Garlic – rough chopped
  • 1 1/2 cups White Vinegar
  • 2 Limes – juiced
  • 2 tablespoons Canola oil
  • 1/4 cup dry Mustard
  • 1 tablespoon Salt
  • 1 teaspoon Curry powder

Putting it all together:

  1. Wearing rubber gloves remove the seeds from the Habaneros and rough chop.
  2. Put the Habaneros, onions, mango and garlic into a blender or food processor.
  3. Pour in the vinegar, lime juice and Canola oil and pulse with the top on until finely chopped.
  4. With the blender stopped add the mustard powder, salt and curry powder  and blend until the sauce is smooth.
  5. Put in an airtight container and store in the refrigerator.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit

 

Pasta Salad

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Pasta Salad

  • Servings: 10 - 15
  • Difficulty: Easy
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We had a BBQ for family and friends this past weekend and along with the typical burgers, sausage and pulled pork I decided to do a side dish that I don’t normally think of doing but decided to for this occasion because although it can be found at almost every BBQ get together it is pretty much never found at mine….. Pasta Salad.

Now everybody and I do mean everybody has there own version of a pasta salad. Some like it with Farfale or Penne while others prefer a creamy dressing and still others want less veggies….. I even know someone who once put red wine in theirs.

The hardest part for me was coming up with a dressing that was suited to the other ingredients however after a little searching I managed to come up with one.

Here’s how we do this one.

Shopping list:

  • 1 box Tri Coloured Fusili (or your pasta of choice)
  • 1 English Cucumber – chopped
  • 4 Roma tomatoes – deseaded and chopped
  • 1 large Red pepper – rough chopped
  • 1 Large Yellow pepper – rough chopped
  • 4 Green onions – chopped
  • 1 bag Shredded Old cheddar
  • 1/2 cup Olive Oil
  • 1/4 cup Red Wine vinegar
  • 3 tablespoons Granulated Garlic
  • 2 tablespoons Grainy Mustard
  • Fresh chopped Basil and Oregano – about 3 tablespoons each
  • Salt and Pepper to taste

Putting it all together:

  1. In a large pot of salted water cook the pasta per the package instructions.
  2. In a non reactive container mix together the Olive oil, Red wine vinegar, Granulated garlic, Grainy mustard, herbs, salt and pepper. Seal and set aside.
  3. When the pasta has cooked and cooled add the vegetables and cheese and blend well.
  4. Shake the dressing well and pour over the salad. Mix thoroughly and top with more cheese.
  5. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

Bon Appetit 

Easy Peasy Pork Roast

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In the past few days the area of Southern Ontario that I live in has been hammered by snow and, yes, I used the “S” word. In fact we were so totally caught off guard by the amount we received that it turned normally calm, cool and confident drivers into complete rank amateurs which of course has the overall effect of snarling traffic and bringing everything to a snails crawl thus turning a 5 minute drive into a 45 minute nail biting odyssey. About the only thing short of a collision that could make this worse is an ever increasing tummy rumble and not the slightest idea of what to make for dinner.

This recipe is one of those that is intended to fall into the Superman category—- you know, the one that saves the day—– and with its shear simplicity it does just that so it’s no wonder that I list this in the top ten of my “simple but tasty recipes for the grilling season and beyond”.

Here’s how we do this one………..

Ingredients:

– One three to four pound pork loin

– One jar/bottle of honey Dijon or some other grainy type mustard

– Four or five garlic cloves

Putting it all together:

– Pre heat the oven to 350 degrees

– Using a paring knife create a hole in the pork

– Insert a garlic clove into the hole making sure it is buried completely

– Repeat until all the garlic has been used.

– Cover the pork with the mustard

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– Bung it in the oven until the internal temperature reaches 160 degrees

– Serve with your favorite side dish

As you can see this is one very “simple but tasty recipe for the grilling season and beyond” and one that I am sure you will really enjoy and will look forward to making again.

So until next time……….

                                            Bon Appetite 

Cuban sandwich

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When most people think of Cuba they think of Sandy beaches, Mojitos, Cigars, the U.S. embargo and of course Castro.

Me… I’m weird. I think of Classic cars (or they could be with some work) great people and of course absolutely killer food. Fabulous dishes like Paella Valenciana (chicken ,rice and seafood) or Chuletas de Puerco Ahumadas (smoked pork chops) or what has become one of my all-time favorite sandwiches….. Sandwiche Cubano—– The CUBAN SANDWICH.

When it comes to “simple but tasty” recipes this is one that is sure to deliver.

Ingredients:

–         4 slices of ham

–         4 slices roast pork (always better if you slow roast it yourself)

–         3 slices of Swiss cheese

–         3 or 4 pickle slices

–         Yellow mustard (not spicy or dijon)

–         Cuban bread hard crust (or French bread)

–         Garlic butter or spread

Method:

–         If you can get your hands on fresh, crusty Cuban bread, that would work best. But if not, you can also use a 12 to 16 inch loaf of French Bread, cut in half.

–         Cut the ends off of the French bread and reserve for making bread crumbs.

–         Cut the loaf in half to make two six inch sandwiches and then cut the loaf lengthwise.

–          Spread the garlic butter on both halves of the bread and lay garlic butter side down in a hot pan to toast

–         When the bread is toasted build the sandwich in this fashion: Spread mustard on both sides of the bread then layer the Ham, Pork, Swiss cheese and pickles then top with the other half of the bread.

–         Put the sandwich in a Panini press until crispy on the outside

–         Cut on the bias and enjoy

Now if you are like me and do not have a Panini Press but you do have a Grill Pan (see kitchen gadgets) then simply heat the grill pan on the stove and weigh the sandwich down with something heavy—- like a brick wrapped in several layers of tin foil. Doing this will give you the same “grill” marks that a Panini press would and it helps with the presentation of the sandwich. Serve with your favorite side.

There you have it…. A “simple but tasty” recipe that is sure to make your taste buds soar.

                             Bon Appetit