cleverchickadee


Orange Marinade: a Recipe by quornflour

It actually was not long ago that I did not even know how to cook a pork chop. From my childhood all I could really remember is dry baked fairly plain pork chops served up with applesauce. There was nothing wrong with them necessarily, they just were not very interesting as food.

This past year I stopped purchasing meat from the grocery store. As a result I am at the hands of a meat CSA, one that has a lot of pork. Luckily I am not anti-pork.

That said, the first time I got pork chops, I looked at them, scratched my head and said, “Ahhh? Hmm.” and then put them in the freezer.

A short while later TxK was visiting and we were making dinner. I asked her if she knew how to cook a pork chop, after she laughed in shame of me for not knowing how, she told me that it was pretty much the same as cooking a steak.

As a point of record, I am pretty sure she is also the person who taught me how to cook a steak on anything that wasn’t a grill.

I have since cooked a few pork chops and they were all delicious.

This go around I decided I would try something a little different and marinade them first.

Here is what I used:

  • 2 pork chops (I think you could also use this on any meat or even a faux meat)
  • 1 small naval orange
  • 1 lemon
  • 1 lime
  • 2 garlic cloves
  • 1 tablespoon of Lighthouse Freeze-dried red onion
  • 1 tablespoon of Lighthouse Freeze-dried green onion
  • ¼ teaspoon of Kosher salt
  • Black pepper
  • Peanut oil – if you are going to pan fry them (if you want to broil or bake this you can also do that for delicious results)

You are going to want these to marinade for at least an hour, so give yourself some time in advance.

  1. Place your pork chops in a glass container
  2. Zest entire orange, lemon and lime over the pork
  3. Cut each fruit in half and squeeze juices over pork
  4. Add garlic, onions, salt and pepper
  5. Cover pork chops and let sit for at least an hour
  6. Bring them to room temp before cooking
  7. In a cast iron skillet fill about a quarter to half inch of peanut oil
  8. Cook until juices run clear (160ᴼ is the recommended cooked temp for pork)
  9. Remove from heat, cover and let rest
  10. Serve warm

This will have a strong orange flavor goes very well with applesauce.

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Home Frites, because you are fancier than home-fries by quornflour

Sometimes, when a restaurant wants to seem fancy, you call French Fries “Frites”, I am pretty sure they are the same thing, but frites sounds fancier, “Oh look at me with my fancy steak frites!”

If you do not have a deep fryer, you might think, “oh bummer, I can never make frites like the fancy restaurants, oh woe is me.”

I am here to tell you that you are WRONG. Yep, that is correct, you can make super delicious fancy frites right at home without a deep fryer.

This recipe does take a little more work and time than others, but the great thing is that you can make a lot and freeze some for later to cut time when you need them. They are also more delicious than a lot of (though delicious) oven baked fries that often just make you say, “meh, they just are not as delicious.”

You will not be saying this about these.

You will need:

  • 5 or more pounds of potatoes (I prefer Yukon gold or red potatoes myself, regardless you are better off picking ones with a thinner skin so you do not have to skin it, because I ask you, “who loves skinning potatoes?” pretty sure the answer to that is, “sadists.”
  • 32 oz olive or coconut oil
  • Salt

You are also going to need to make sure you have a 4-5 quart Dutch (or French) oven, baking trays and a Chinese mesh strainer.

  1. Cut your potatoes into “fry” shaped pieces, about ¼ to ½ inch by the length of the potato
  2. Heat your oven to 350
  3. Pour the oil into the Dutch oven and bring up to temp, you will know it is ready because if you put a piece of potato in it, it will bubble wildly.
  4. Using the Chinese wire strainer lower a few potatoes worth of the cut potatoes into the oil, this should cause the oil go into a rapid boil.
    1. Remember oil is hot; it will burn if it hits you; so it is best not to make these naked.
    2. Once you are done frying all of your potatoes you can strain the oil with a coffee filter into a jar and save for a second use later.
  5. Cook these in the oil until they just barely start to brown on the edges (about 15 seconds) and remove them, spread them on a cookie sheet and bake at 350 until golden brown (about 10 minutes)
  6. Set aside to cool. If you are going to freeze some for later, once cooled to room temp, spread them on a baking tray and place in the freezer, once they are frozen put them in a bag until ready for use.
  7. When you are ready to use them, heat a cast iron skillet, add about a tablespoon or two of olive oil, toss the potatoes in the skillet until brown and hot and crispy, serve warm.

If you want to make them extra fancy, this third cook is when you add spices or garlic. Some great things to add are: sage leaves; basil, garlic and parmesan; crushed red pepper flakes; curry powder; fajita seasoning… the options are endless. Some other great recipes that go well with these fries are: chicken nuggets, curry mussels, garlic mussels, spicy Buffalo chicken strips or even just on their own.




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