Monthly Archives: August 2012
- 3 eggs
- 2 yolks
- 3 T sugar
- 1/2 cup unsalted butter
- 4 oz. semi sweet chocolate chopped
- 1/3 cup all purpose flour
Preheat oven to 375
Grease 6 – 1/2 cup ramekins
Sprinkle with sugar.
Beat eggs and yolks with sugar for 5 minutes.
Melt butter over low heat and add chocolate.
Fold into the egg mixture.
Fold in flour.
Divide among 6 ramekins. Cook 10 minutes. Add a few fresh raspberries and a rich French vanilla ice cream!
Taking a week off from the blog amigos, so here is the last blog, a little early, but hope you will enjoy it….
In September, I want to be able to post recipes depending on what you might be looking for, so send me suggestions and I will dig into my boiling pot of recipes and extract what you want from time to time….just indicate in the comment line, what you would like to see, i.e. salads, desserts, beef, etc.
This recipe has been kicking round in my cookbook for several years, so with company coming yesterday I decided to give it a whirl. It was well worth it! Please scroll all the way to the bottom for my ALTERNATIVE cooking instructions. By the way, I served this with some roasted asparagus and sun dried tomatoes with a little extra virgin olive oil. To dress it up I drizzled some tzatziki sauce over it when it was served. I have given credit to the original source, but I did make a few changes as you will see.
Marmalade Glazed Pork Chops (as found on the Columbine Vineyards website)
4 thick cut pork chops (approximately 6 oz. each)
1/2 cup orange marmalade
1/2 cup Riesling or other slightly sweet white wine
1/2 teaspoon salt
1 pinch ground allspice
3 whole cloves
1 tablespoon vegetable oil
1 cup green California seedless grapes, halved
2 tablespoons fine strips of orange zest
In a medium bowl, whisk together the marmalade and Riesling. Add the salt, allspice and cloves. Marinate the pork chops in this for at least four hours or overnight, turning once.
Heat the oil in a large skillet over medium-high heat. Lift the pork chops from the marinade and sear in the hot oil until they are brown, about 2-3 minutes on each side. Take care that they do not burn.
Pour in half of the marinade and bring to a boil. Reduce the heat to low and simmer, covered until the pork chops are cooked through, about 6 minutes more, turning often to prevent scorching. Remove the pork chops to a platter and keep warm. Reduce the sauce to a sticky glaze. Add the grapes and orange zest, stir well and then spoon over the pork chops. Serve immediately.
ALTERNATIVE COOKING – If you have a stove top grill, lightly spray the surface before heating it. Grill the chops for about 2 to 3 minutes each side (crisscrossing them if you have a grill with wedges). Grill them to desired wellness. You can always microwave them for guests who want well done. While they are grilling make the sauce in a pot on the stove. Otherwise, follow the directions above and put the chops in the pan with the sauce.
I am not exactly sure where this recipe comes from, but I remember that I came across it one winter in Florida…thus the name Seminole. Ramen noodles are the kind you often find in those instant oriental soup packages. Just discard the spice packet and use the noodles. If anyone knows the original source, I will gladly give credit for it….
- 1/2 shredded cabbage
- 4 green onions sliced
- 1 cup slivered almonds
- 2 tsp. sugar or Splenda
- 1.5 tsp. rice vinegar
- 1 pkg. Ramen noodles without seasonings
- 1/2 pkg. sunflower seeds
- 1/2 cup oil
- 1/2 tsp. salt
- 1/2 tsp. pepper