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Detroit transplants living in Dallas

Tag: skillet

Maple Mustard Barbecued Pork Chops

01/29/2009 / / 0 Comments

Maple Mustard Barbecued Pork Chops

Maple Mustard Barbecued Pork Chops

INGREDIENTS

  • 1/2 cup dark amber maple syrup
  • 4 tablespoons, 1/4 cup, spicy brown mustard
  • 1/4 cup apple cider
  • 1/4 medium onion, finely chopped
  • 1/2 teaspoon allspice, eyeball it in your hand
  • 1 teaspoon ground cumin, 1/3 palm full
  • 8 center cut boneless pork loin chops, 1-inch thick
  • Extra-virgin olive oil, for drizzling
  • Grill seasoning blend or salt and pepper (preferred brand McCormick Montreal Steak Seasoning)
  • 3 golden delicious apples, sliced across into 1/2-thick inch disks

DIRECTIONS

  1. Preheat grill pan or nonstick griddle pan over medium high heat. Preheat electric table top grills to high. Preheat oven to 350 degrees F.
  2. Combine maple syrup, mustard, cider, onion, allspice and cumin in a small saucepan and cook together over moderate heat for 5 minutes until sauce begins to thicken a bit.
  3. Coat chops lightly in oil and season with salt and pepper. Cook chops on hot grill pan or indoor grill 3 minutes on each side. Baste chops liberally with sauce, cook 2 or 3 minutes more. Transfer chops to a baking sheet. Baste again with sauce and transfer to a hot oven to finish cooking them. Bake 10 to 12 minutes, until your apples are ready to come off the grill pan.
  4. Wash apples but do not core or peel. Coat apple slices with a drizzle of oil. Season with grill seasoning or salt and pepper. Cover grill pan or indoor tabletop grill with as many pieces of apple as possible. As the apples get tender, pull them off and replace with more slices. Apples should cook 3 minutes on each side, you don’t want them too soft, just tender.
  5. Platter chops with apples along side and serve.

Romantic Monday Dinner for Two

01/27/2009 / / 1 Comment

We went to Costco this weekend and stocked up on some meat to freeze and use for dinners over the next month or so. I picked up some absolutely GIGANTIC filet mignon steaks for $6.00 each, and with a couple fresh veggies and other items on hand, I threw together this delicious dinner for the 2 of us for under $18.

Pan Fried Filet Mignon

Filet Mignon with Rich Balsamic Glaze

INGREDIENTS

  • 2 filet mignon steaks
  • 1/2 teaspoon freshly ground black pepper to taste
  • salt to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine

DIRECTIONS

  1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 5 minutes on each side, basting with sauce when you turn the meat over.
  3. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Baked Asparagus

INGREDIENTS

  • 1 bunch asparagus
  • salt and pepper to taste
  • 2 Tbsp olive oil

DIRECTIONS

  1. Break the asparagus from the weak point on the stem.
  2. Place the asparagus in a plastic bag with the olive oil and toss to coat.
  3. Arrange asparagus in a single layer on a baking sheet and cook at 400°F for 12-16min to desired tenderness.

Garlic Smashed Potatoes

INGREDIENTS

  • 4 large russet potatoes, cleaned & sliced, skin on
  • 1 Tbsp butter
  • splash of milk
  • 1 glove garlic minced
  • a bit of fresh dill

DIRECTIONS

  1. Boil the potatoes for 15-20mins or until tender.
  2. Add the rest of the ingredients and smash the potatoes in the pot.

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