Pork Cutlet and Eggplant Parmigiana

When I was young my mother fried everything, but as I got older she started to bake many things, especially cutlets, to make them healthier. I've kept up that tradition because of the health benefits and because I prefer the taste. They are less greasy and can be equally juicy if you use an instant read food thermometer to make sure that they are not overcooked. These crispy coated pork cutlets, topped with grilled eggplant, smothered in marinara sauce and melted mozzarella were actually inspired by a very bad Italian meal I had on a recent trip to Utah for my daughter’s wedding. The production line meal was greasy and swimming in a tasteless pool of limp tomato sauce. I knew that I could create a much better version of the dish and I think I accomplished it. Please let me know what you think.

Makes 8 servings

8 Boneless Pork Chops*

2 large Eggs

1 tsp Olive Oil

1 tsp Water

2 C Italian Flavored Bread Crumbs

½ C grated Italian Cheese

2 tsp dried Parsley

1 tsp Garlic Powder

1 Lg Eggplant

1 TBS Kosher Salt

3 C Marinara Sauce

2 C Shredded Mozzarella

Trim the fat off of the pork chops and pound them to a ½ inch thickness.  In the first bowl beat the eggs with 1 tsp of water and 1 tsp of Olive Oil. In a second large bowl mix the bread crumbs, cheese, parsley, and garlic powder.

Peel the eggplant and cut into ½ inch slices. Lay the slices out on a paper towel and sprinkle with kosher salt.

Preheat the oven to 375°.

Dip each pork cutlet first in the egg then in the breadcrumbs until coated on both sides.  Place the cutlet on a greased cookie sheet in the oven until an instant read thermometer reads 145°F (~10-15 minutes).  If you prefer, you can fry the cutlets in canola oil until golden brown.

While the cutlets are baking, spray the eggplant with nonstick cooking spray and grill over a medium high heat until they have grill marks.

Remove the cutlets from the oven and place a piece of grilled eggplant on each cutlet. Top each cutlet with marinara sauce and shredded mozzarella.

You can prepare this up to 1 day ahead of time if kept covered in a refrigerator.

Place the cutlets in a preheated oven for 10-15 minutes until the cheese is melted and the marinara in bubbling. Note: if you prepared it the day before it will take at least 30-40 minutes to reheat and have the cheese melt.

* PRONTO SUBSTITUTE

Pork Chops – Substitute thin sliced chicken cutlets or veal cutlets.

To print this recipe go to Pork and Eggplant Parmigiana

Arugula Salad with Fig, Melon, and Gorgonzola

Inspiration for a new dish can come from many different sources. This salad had two influences. The first was an abundance of figs coming from the tree in my back yard – you can only make so much fig jam. The other flash of inspiration came from an article in an airplane magazine I was reading on my way to my daughter’s wedding in Utah. The result was a salad that my guests raved about and I had to make again the same week we enjoyed it so much. This unbelievable salad tantalizes all 5 senses – sweet melon and fig, sour balsamic, bitter arugula, salt, and savory gorgonzola. While you can substitute any ripe melon for the cantaloupe, I would not switch out any other ingredient in this salad.

Makes 4 serving

4 oz Fresh Figs

2 oz Arugula

1 C Cantaloupe

1 sprig Basil

2 oz Gorgonzola Cheese

¼ tsp Kosher Salt

1 TBS Aged Balsamic

1 TBS Extra Virgin Olive Oil

Trim the stems off of the figs (~1C) then cut them in quarters. Using the small end of a melon baller, scoop out 1 cup of ripe cantaloupe (~1/4 of a melon). Roll up the leaves of the basil into a tight roll and cut diagonally to create thin strips (chiffonade).

Place the washed arugula in the bottom of a salad bowl; add the melon balls, the fig, and the basil chiffonade. Crumble or cut the gorgonzola on to the top of the salad then top with1/4 teaspoon kosher salt and 1 tablespoon each of aged balsamic vinegar and extra virgin olive oil.   For the best presentation, do not toss this salad until you are actually serving it.

To print this recipe, go to Arugula Salad with Fig, Melon, and Gorgonzola

Shrimp & Grits

This dish was inspired by a meal at a local restaurant. I’ve had shrimp & grits many times before and it’s a hit or miss type situation. It’s either so bland that it has no flavor or it’s really good. This recipe is an Italian makeover of this southern classic using creamy polenta, garlic, diced sautéed ham, and tangy balsamic barbecue sauce over a cheesy polenta. Now if you are not familiar with polenta, it’s made from ground yellow cornmeal while grits are made from ground white cornmeal. Their taste is very similar but their texture differs – polenta is more finely ground and smoother than grits. Polenta is sometimes hard to locate and grits can be substituted in a pinch.

Makes 4 main serving or 8 appetizer servings

Ingredients *

2 Cloves Garlic Confit (minced) *

1 TBS Olive Oil

½ lb Deli Ham (have deli give you two ¼” slices)

½ C Catsup

¼ C Balsamic Vinegar

½ C Fig Jam *

1 lb Peeled and Deveined Shrimp 31/40 Count

Polenta Ingredients

4 C Chicken Broth

1 TBS Olive Oil

½ C Grated Romano or Parmesan Cheese

1 C Instant Polenta *

Mince the garlic and dice the ham (1/4” cubes). Heat the olive oil in a sauce pan over medium heat and sauté the garlic for 30 seconds. Add the diced ham and sauté for and additional 3-4 minutes, stirring frequently. Add the catsup, balsamic vinegar, fig jam and bring to a low boil. Lower the heat to a low simmer and cook for 10 minutes. Note: this can be made up the day before and refrigerated until needed.

While the barbecue sauce is cooking, prepare the polenta. In a medium saucepan add the chicken broth, olive oil, and grated cheese and bring to a boil for 2 minutes. Remove from the heat and add the polenta, beating with a whisk until smooth. Return to the flame and continue to cook over medium heat for 5 minutes, whisking continuously. Remove from the heat and cover while you cook the shrimp.

Add the peeled and deveined shrimp to the simmering barbecue sauce and cook until the shrimp turns pink.

Divide the polenta into 4 wide soup plates. Top each dish with the shrimp and barbecue sauce. Serve immediately.

* Pronto Substitutes

Garlic Confit –Substitute 1 clove finely minced garlic.

Fig Jam – Substitute apricot jam for the fig

BBQ Sauce – If you don’t want to make your own barbecue sauce, sauté the garlic in the olive oil and substitute 1 cup of your favorite BBQ sauce for the catsup, balsamic vinegar, and jam.

Polenta – Substitute instant grits for the polenta in this recipe.

To print a copy of this recipe go to Shrimp & Grits.

BlueBarb Jam

Makes 6 pints BlueBarb jam

           

12 8oz. (½ Pt.) canning jars and lids

2 - 8 Qt Pots

4 C Rhubarb (finely cut)

4 C Crushed Blueberries (~3 Pints)

8 C Sugar

2 boxes Fruit Pectin

I have to admit that my family is spoiled. They only want to eat homemade jam, and I don’t blame them. A few years ago my next door neighbor was telling me that she could no longer find bluebarb jam. This sent me on a quest to make the perfect blueberry and rhubarb jam that was sweet but still had a tang. I remember growing up with my mother making rhubarb compote every summer and I wanted to add that flavor to this jam.  I hope you enjoy it.

Wash the blueberries and rhubarb and prepare the jars for canning.  This is an important step since food spoilage occurs easily if the canning is not done properly.  I suggest you go to your favorite source to find out what the best practices are for canning, such as www.homecanning.com. Follow the directions for high-acid foods exactly. 

Dice the rhubarb into ¼ inch pieces and set aside in a large bowl. Mash the blueberries until you have four cups worth.  Combine the rhubarb and the blueberries in an 8 qt pot, add the sugar and thoroughly mix.  Place over high heat; bring to a full rolling boil, stirring constantly. Boil for EXACTLY 1 MINUTE and then remove it from the stove. Watch out — it will splatter.  Add the two boxes of pectin, stirring until it’s dissolved.  Place your immersion blender into the jam and process until no lumps are visible.  Keep the head of the immersion blender in the jam.  If it is spinning and you lift it above the surface of the jam you will splatter very hot jam everywhere. If you do not have an immersion blender you can put it in your food processor in batches.  Be very careful – it’s hot!

Using a sterile canning technique, fill the jars with the BlueBarb Jam leaving a ½ inch clearance between the top of the jam and the lid.  Cap the jars immediately with new lids.  The lid rings can be reused as long as they are clean and sterilized.  Let the jars cool for several hours until you will hear the lids pop.  This signifies that a jar is sealed properly.  After all of the jars have cooled completely, press the tops of the jars to make sure they are sealed.  If the top "pops" down then refrigerate this jar for immediate consumption. I suggest you go to your favorite source to find out what the best practices are for canning, such as www.homecanning.com. Follow the directions for high-acid foods exactly.

The BlueBarb jam will keep in your refrigerator for up to three weeks after opening.  If you don't plan on using it quickly I recommend that you use the small 4 oz. jars so that they are open the least amount of time.

I do not have the luxury of having a blueberry farm near me so I will usually wait until the blueberries in the grocery store go on sale before I make BlueBarb jam.  You can use frozen blueberries but the fresh are better.  Now if the rhubarb is not available at the same time as the blueberries I have frozen the blueberries until I'm ready to use them. 

Rhubarb is available in the produce section of you grocery store but I have always grown it in my garden.  It is a perennial and comes back year after year.  It looks great too with its red stalks.

* PRONTO SUBSTITUTE

Fresh vs. Frozen – If fresh blueberries or rhubarb are not available you can use frozen blueberries or rhubarb.

To print a copy of this recipe go to BlueBarb Jam.

Stuffed Peppers with Eggplant

Makes 6 servings

Savory eggplant, fresh herbs, rice and mozzarella tucked into a sweet red pepper, oh my! I grew up eating stuffed peppers as a major part of my diet. The recipes have changed over time but two things have not, red bell peppers and cheese. This recipe was inspired by a sale on bell peppers, an eggplant in my refrigerator and a meatless Friday during Lent. One stuffed pepper and a salad makes a complete meal, especially when combined with a nice glass of dry red wine.

Now when you read through the ingredients you may ask why I would want to add anchovy paste to stuffed peppers? First off, you will never taste the anchovies. They will melt away as you cook the dish. The reason I’ve added them to this dish is to add umami. Umami, popularly referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter, and salty. It adds a meaty taste to this dish without the meat and highlights the other flavors in the dish. If you are really freaked out by anchovies you can omit them from the recipe.

Ingredients

6 Red or Yellow Bell Peppers

1 Lg Eggplant (peeled & diced)

1 Large Yellow Onion (diced)

1 TBS Fresh Basil (chopped) *

1 TBS Fresh Parsley (chopped) *

2 TBS Olive Oil

1 TBS Anchovy Paste *

4 Cloves Garlic (minced)

5 Grinds Black Pepper

½ tsp Kosher Salt

8 oz. Can Tomato Sauce

1 C Shredded Mozzarella

½ C Uncooked White Rice

¼ C Grated Romano or Parmesan Cheese

  

Slice the top ½ inch off of the bell peppers, remove the stems and save. Place the pepper bottoms on a microwave plate and microwave on high for 8 minutes. Drain the water out and put aside for stuffing.

Cook the ½ cup of uncooked white rice according to the package directions.

Cut up the pepper tops and peeled onion into ½ inch dice. Peel the eggplant and cut up into ½ inch cubes. Finely chop the fresh parsley and basil. Mince the garlic.

Preheat the oven to 350°F.

Heat the olive oil in a large skillet over medium heat until it shimmers. Add the diced onions and peppers and cook until the onions are transparent and soft, stirring often. Add the anchovy paste and garlic and stir until the anchovy is no longer visible.  Add the eggplant, fresh herbs, salt and pepper and sauté until the eggplant is cooked (it will change from an opaque white to a translucent tan color- see photo). Add the remaining ingredients (tomato sauce through grated cheese). Cook until it reaches a light simmer (see photo).

Place the stuffing into the microwaved peppers and place the peppers into a baking dish coated with cooking spray and bake for 15minutes. Serve immediately.

Note: Stuffed peppers freeze well. Place them in a sealed container and they are good for up to 2 months.

* PRONTO SUBSTITUTES

Anchovy Paste – Substitute 3 anchovy filets or you can eliminate the anchovy all together.

Parsley & Basil – Substitute 1 teaspoon each of dried parsley and basil for the fresh herbs.

To print a copy of this recipe go to Stuffed Peppers with Eggplant.

Restaurant Review: WEATHERVANE at A Southern Season

$$-$$$ ★★★★☆

Location: University Mall, Hwy 15-501 @ Estes Drive, Chapel Hill, NC 27514, 919.929.9466

I have not gone to A Southern Season since they moved to University Mall and a friend of mine was raving about having dinner there so I decided to give it a try. I was surprised to find a full service restaurant that was larger and offered a greater variety of food than the small in-store restaurant at their former location in Eastgate Mall.

The service was great and the food was even better. I like shrimp and grits but it is a hit and miss type of dish – it’s either very bland or very good. Well, the shrimp and grits at Weathervane was the best I’ve ever had.  It had North Carolina shrimp, tangy BBQ sauce, and green beans over tasso ham and Boursin grits, WOW. The shrimp were tender, the BBQ sauce tangy and the grits were perfect.

The pan-seared salmon with cucumber and spring onion salad, lentils, and crème fraîche was excellent. The salmon was moist and perfectly cooked and it was served on a bed of lentils that were firmly cooked and flavorful, the perfect accompaniment to the salmon.  

Of course a trip to Weathervane would not be complete without a visit to the 60,000 sq. ft. A Southern Seasons market – quite possibly the largest in the country. It contains gustatory delights that can be found nowhere else in the triangle. The perimeter of the store showcases exotic coffees, meats, pastries, candies, and other edible delights. The interior of the store made me feel like I had gone to kitchen heaven. I felt that I was in a Harry Potter maze and at each turn of the maze was another kitchen utentil that I wanted to buy.

You can bet that I’ll be returning to both Weathervane and A Southern Season very soon. In fact they are having their July sale where many products are on sale – some up to 30% off.

For additional restaurant reviews and Italian-Fusion recipes go to www.italian-fusion.blogspot.com

Weathervane Hours

8am - 9pm / Monday - Thursday
8am - 10pm / Friday & Saturday
10am - 9pm / Sunday

Store Hours
10am - 7pm
Fridays 'til 9pm

Cuisine: Southern / Modern American

Rating: ★★★★

Prices: $$-$$$ Entrees $11 to $29

Atmosphere: Casual

Service: eager to please

Recommended: salmon, shrimp & grits

Open: lunch and dinner daily, brunch on weekends

Grilled Peaches with Almonds and Balsamic Vinegar

Servings: 4

There is nothing better than walking down the isle of a grocery store and smelling the sweet smell of peaches. This recipe gives you the ability to extend the use of your grill to dessert. It combines fragrant grilled peaches, crunchy toasted almonds and sweet aged balsamic vinegar.

Ingredients

Oil for grill

4 Ripe Peaches

¼ C Toasted Sliced Almonds

2 tsp Sugar

3 TBS Aged Balsamic Vinegar *

Optional: Vanilla Ice Cream

Toast the almonds slices in a preheated 350°F oven for 5 minutes.

Preheat your grill to medium high and coat with oil.

Halve your peaches and remove the stone. Sprinkle ¼ teaspoon of sugar on the cut side of each peach.

Place the peach halves on the hot grill, skin side down. Cook until the skin starts to split, about 2-3 minutes. Carefully flip the peaches over and cook until grill marks form, about another 2 minutes.

Place 2 peach halves on each plate. Top each peach with 1 ½ teaspoons of almonds and 2 teaspoons of aged balsamic vinegar. Serve with a scoop of vanilla ice cream.

* PRONTO SUBSTITUTE

Aged Balsamic Vinegar – It’s critical that you use a good aged balsamic vinegar for this dish. I will often use a flavored balsamic such as fig or cinnamon to get a greater depth of flavor. If you can’t find an aged balsamic, place ¼ cup of balsamic and 2 tablespoons of sugar in a small saucepan and boil it until it reduces in half to make a balsamic glaze.

To print a copy of this recipe go to Grilled Peaches

Cherry Tomatoes Caprese

If you have ever planted cherry tomatoes, they all seem to ripen at the same time. You then ask yourself “What do I do with them?” This simple salad tosses the cherry tomatoes with a basic balsamic vinaigrette to yield a perfect summer dish – cherry tomatoes fresh from the field bathed in balsamic vinegar and fresh herbs.

Ingredients

1 Pint Cherry or Grape Tomatoes

2 TBS White Balsamic or White Distilled Vinegar

1 TBS Extra Virgin Olive Oil

1 TBS Fresh Oregano (chopped finely)

1 TBS Fresh Basil (chopped finely)

Salt & Pepper (to taste)

Small Mozzarella Balls (optional)

Cut the cherry tomatoes in half and place them in a small bowl. In a separate bowl mix the remaining ingredients and whisk with a fork to make the vinaigrette. Pour over the tomatoes and keep chilled until served. Add the small mozzarella balls if desired.

Note: instead of making your own vinaigrette you can use a good quality store bought balsamic vinaigrette.

To print a copy of this recipe go to Cherry Tomatoes Caprese.

Garlic Chicken

Makes 3 servings of chicken and about 1 cup of sauce.

What tastes better than chicken breasts smothered in a robe of sweet garlic? This recipe had two inspirations. The first was a meal I had at Olive Garden. My second inspiration was a meal that my mother used to make, bless her soul. While my mother was a great cook, her chicken recipe came from the back of the cream of mushroom soup – the chicken was dry and tough and it was swimming in a sea of cream. You’ll want to serve this to company, it’s much better than what I have ever had.

3 Boneless Chicken Breasts - split

1 TBS Salt

1 Qt Water

10 cloves Garlic Confitt*

2 TBS Extra Virgin Olive Oil (from the Garlic Confitt if available)

Salt & Pepper to taste

¼ C Dry White Wine

1 C Chicken Broth

2 TBS Corn Starch

¼ C Water

Brine the Chicken

Brining makes the chicken juicier and prevents it from drying out.  Split the boneless chicken breasts in half so that they are thin. Many stores will sell the chicken presliced. Place the 1 TBS salt and the 1 Qt water in a bowl and stir until the salt is dissolved.  Add the chicken, cover and place in the refrigerator for 30-60 minutes.

Cook the Chicken

Preheat oven to 350°. Place the cloves of garlic confitt and the 2 TBS olive oil in a blender and blend until smooth.  Remove the chicken from the brine and pat dry with paper towels. Lightly salt and pepper the chicken.  Place the garlic and olive oil in a blender and process until smooth. Brush the chicken with the garlic oil.  Heat a large skillet over medium high heat.  Carefully place the chicken in the hot skillet and cook until it turns light brown. You do not want to cook it all the way or it will dry out and become tough.  Please the chicken is an oven proof baking dish and bake it for 10 minute or the chicken reaches an internal temperature of 165° using an instant read thermometer.

Make the Sauce

While the chicken is baking deglaze the pan by adding the wine to the hot pan and scrape up any brown bits that have formed.  Add the chicken broth and bring to a simmer.  Mix the corn starch with the 2 TBS water in a glass.  While stirring the sauce, slowly add the corn starch slurry and continue stirring until it thickens.  Serve immediately over the chicken.

Do you have to Brine the Chicken?

Why bother with the brining step? Is it worth the time? The answer is a resounding yes if you like your chicken tender and moist.  The brining forces salt and water into the chicken which adds flavor and keeps the chicken moist while cooking.  This is especially important if you are frying the chicken like we did in this recipe.

* PRONTO SUBSTITUTE

Garlic Confitt – To prepare Garlic Confitt go to Garlic Confitt or substitute 5-6 cloves of fresh garlic. The Garlic Confit will have a sweeter taste and is worth the effort.

To print a copy of this recipe go to Garlic Chicken.

Garlic Butter

Makes 1 cup of Garlic Butter

Garlic butter has become an essential part of my pantry. I use it to grill corn, flavor mashed potatoes (even the store bought variety), make garlic bread and cook eggs in for breakfast. The only limit is your imagination.

Garlic Butter Ingredients

2 sticks Unsalted Butter (softened)

8 Cloves Garlic (minced)

1/4 tsp Red Pepper Flakes (optional)

1 TBS Fresh Basil (chopped finely)

¼ tsp Table Salt

5 grinds Freshly Ground Black Pepper

Directions

To make the garlic butter place the unsalted butter, minced garlic (use a garlic press), red pepper flakes, chopped basil, salt and pepper in the bowl of an electric mixer on high for 4-5 minutes or until light and fluffy. Keep refrigerated until ready to use.

Suggestion

If you are using prepared foods like boxed stuffing or mashed potatoes substitute the garlic butter for the butter called for in the recipe.

To print a copy of this recipe go to Garlic Butter.

Restaurant Review: Caprice Bistro

www.capricebistro.com/

★★★★☆

Location: 10 Market St., Wilmington, NC

When I travel I try to find the unexpected. Restaurants that serve outstanding food at reasonable prices. I was surprised to find this combination in the middle of historic downtown Wilmington North Caroline overlooking the Cape Fear River. Every dish we savored at this authentic French bistro were superb. The spicy cream of mushroom soup was velvety with just the right bite. The chicken stuffed crepes were overloaded with tender chunks of chicken in a delicate cream sauce. The trigger fish, the special of the day, was perfectly spiced and cooked and it sat on a bed of creamy risotto. I could not have asked for a finer meal. You can bet that I’ll be eating there again the next time I’m in Wilmington.

Cuisine: French Bistro

Atmosphere: cozy French countryside

Service: eager to please

Recommended: cream of mushroom soup and the fish of the day

Open: dinner daily

Reservations: accepted

Cost: Entrees average between $14 and $24.

Hazelnut Biscotti Dessert Pizza

Makes 12 serving

Biscotti Ingredients
1 C Husked Toasted Hazelnuts

1 C All-Purpose Flour
1/4 tsp Table Salt

1/2 tsp Baking Powder

8 TBS Unsalted Butter (1 stick), room temperature

1/3 C Sugar

1 Lg Egg

1 tsp Vanilla Extract

Parchment Paper

Filling Ingredients

8 oz Mascarpone Cream *

½ C Nutella Hazelnut Chocolate Spread

1 C Powdered Sugar

Optional Toppings

Whipped Cream *

¼ -½ C Husked Toasted Hazelnuts

Preheat oven to 350°F.

Place the hazelnuts on a cookie sheet and bake them in the oven for 15 minutes or until they get darker. Remove from the oven and allow to cool. After they have cooled place them in a clean dish towel and rub them vigorously to remove as much of the brown skins as you can.

Lower the oven to 325°F.

Place the hazelnuts into a food processor and pulse until you have course bits.

In a small bowl whisk together the flour, salt and baking soda.

In the bowl of a stand mixer, whisk the butter, egg, vanilla and sugar together until light and smooth making sure you scrape down the sides. Add the flour mixture and turn your mixer on its lowest setting until the flour is incorporated. Beat on medium for an additional 30 seconds. Fold in the chopped hazelnuts until evenly distributed.

Cover a pizza pan with parchment paper. Place the biscotti dough in the center of the pan and spread out to a 12 inch circle using your hands. Make sure you leave a ½ inch lip at the edge to hold the filling.

Bake in the center of your oven for 18 minutes or until firm. Remove from the oven and cool on the pizza pan on a wire rack.

To make the filling place the room temperature mascarpone, Nutella, powdered sugar, and milk in the bowl of a stand mixer and beat until smooth.

Pour the filling mixture into the cooled biscotti crust and spread evenly to the edges. Top with ¼ to ½ C chopped toasted shelled hazelnuts. Cool at least one hour in the refrigerator before serving.

At this point you can top with whipped cream if desired. Cut into wedges and serve.

Hazelnuts
Hazelnuts, also called filberts, are one of the favorite nuts for Italian cooks. The best hazelnuts are grown in Lazio, in northern Italy. Hazelnuts are extensively used in desserts to make desserts and biscotti. They are also used in combination with chocolate for chocolate truffles and products such as Nutella. Hazelnut oil is strongly flavored and used as cooking oil or in vinaigrettes’.

* PRONTO SUBSTITUTES

Hazelnuts- If you can’t find hazelnuts you can substitute almonds.

Mascarpone Cream – You can substitute cream cheese.

To print a copy of this recipe go to Hazelnut Biscotti Dessert Pizza