Ingredient: oil

Chinese Char Siu Pork Meatballs

The meatball is a food that transcends cultures. Char siu pork meatballs, are one of the most popular pork dishes in Chinese/Cantonese cuisine and one of the most ordered dishes in restaurants.

They are full of all the flavors we love in Chinese food takeout. Salty, sweet, smoky, charred edges with juicy tender pork inside. Todays recipe was inspired by Chinese char siu with the use of 5-spice powder giving them that unmistakable flavor. This is a blend of star anise, fennel seeds, Sichuan peppercorns, cloves, and Chinese cinnamon.

Char siu, loses something in its basic English name, barbecued pork. This sweetly marinated and basted meat has become a symbol of comfort food in Cantonese cuisine and means so much more than just barbecued or roasted meat.

The traditional dish is made from seasoned boneless pork. The pork is covered in a sweet, savory glaze and placed on wooden skewers or forks over low heat. It’s cooked until tender but not falling apart. The use of the skewers changes how the meat cooks. It should heat slowly and evenly from all sides. The char siu marinade is very distinctive in its flavor. Many cuts of pork can be used in char siu such as neck meat, pork belly and pork butt. Just about any lean boneless cut will work but I like pork tenderloin the best.

Meatballs are one of those creations that can be used in many different applications. The flavor profile can be varied with different spices or sauces. When they are paired with rice or noodles, they make a good main course. Alternatively, they are perfect as an appetizer or even just a snack. You can also make them in bulk and freeze them for use later. What’s not to love about something so versatile?

Print Recipe
 Chinese Char Siu Pork Meatballs
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Chinese
Keyword Chinese pork meatballs
Servings
MEATBALLS
Ingredients
Meatballs
Sweet & Spicy Sauce
Course Main Dish
Cuisine Chinese
Keyword Chinese pork meatballs
Servings
MEATBALLS
Ingredients
Meatballs
Sweet & Spicy Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Meatballs
  1. In a large bowl, combine pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder & pepper. Mix well. Divide mixture into 20 pieces & roll into balls.
  2. in a skillet, heat oil. Fry meatballs in batches. Cook without moving for about 2 minutes or until the bottoms are cooked through. Use a spatula to carefully rotate the meatballs to cook on the other sides. Remove from skillet to paper towel.
Sauce
  1. In a small bowl or measuring cup combine all your sauce ingredients except the water and cornstarch. Pour your sauce mix in the skillet heat over medium low heat.
  2. Meanwhile, combine the cornstarch and water in a small bowl and pour in the skillet while stirring continuously. When the sauce begins to thicken add the meatballs back to the skillet and allow it to cook over low for 3-4 minutes, until they are coated.

Shrimp Stuffed Whitefish w/ Hashbrown Crust

When you stuff fish, you expand the flavor profiles available with fish. It’s such a great way to make your fish dinner more interesting and flavorful. You can stuff a whole fish or wrap thin fillets around the stuffing and then bake or grill the fish as usual. 

Whitefish is a freshwater fish that is commonly called Atlantic Cod, Halibut or Flounder. Whitefish, when cooked, are dry and compared to other fishes, the flesh of the whitefish is completely white.

Whitefish can be classified into different, unique species that can easily be identified according to their appearance and where they live.

These flaky white fish fillets are stuffed with a creamy shrimp filling and flavored with onion, garlic and spices. For something different I gave them a spicy hashbrown crust. This seafood dinner is just as tasty as it is eye appealing and definitely not dry.

Print Recipe
 Shrimp Stuffed Whitefish w/ Hashbrown Crust
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword shrimp stuffed whitefish
Servings
Ingredients
Spicy Hashbrowns
Whitefish & Shrimp
Course Main Dish
Cuisine American
Keyword shrimp stuffed whitefish
Servings
Ingredients
Spicy Hashbrowns
Whitefish & Shrimp
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Spicy Hashbrowns
  1. Thaw shredded hashbrowns on a paper towel. In a bowl, place the flour, cheese, onion, garlic, coriander, smoked paprika, salt & pepper & egg. Add 'dried' shredded hashbrowns. Using a fork, mix everything until combined being careful not to break up the hashbrowns. Set aside until stuffed fish is ready to be coated with the mixture.
Stuffed Fish
  1. In a saucepan, add olive oil & heat . Add onions until they begin to soften & caramelize a bit then add garlic. Add shrimp pieces, cream cheese, seasonings & chives; stir until well incorporated. Remove mixture from heat & allow to cool.
  2. Lay out whitefish, remove all bones, skin & wash & dry thoroughly. Place fillets between two pieces of plastic wrap & pound gently to flatten a bit for easier rolling. Lay on work surface & divide shrimp mixture between the two fillets & spread until it is even.
  3. Preheat oven to 375 F.
  4. Roll up each fillet with the seam side down in a greased baking dish. Spoon hashbrown mixture over stuffed fillets. Press down coating to ensures it adheres well to top & sides of each stuffed fillet.
  5. Bake for about 45 minutes or until fish flakes easily. Cut each fillet in half to make four servings. Nice to serve with a few roasted cherry tomatoes & a side of guacamole.

Chicken Pancakes w/ Mushroom Sauce

ENJOYING SHROVE TUESDAY!

Shrove Tuesday is a ‘holiday’ with a movable date, due to its relationship to Easter. The final day before Lent, it has many meanings, both spiritual and practical. The spiritual purpose of Shrove Tuesday is to take stock of the year and determine what things one must bear in mind during repentance.

Practically speaking, Shrove Tuesday is the last day before the great ‘fast’ of Lent. As a result, many would take it as an opportunity to have a final feast and party. Because this holiday marked the last day to use up one’s stocks of fats and eggs, a British tradition was born: Pancake Tuesday. Pancakes make use of ingredients that were banned during Lent and would spoil before its end.

Although many traditions of the past have gone by the wayside, whether you know its history or not, Pancake Tuesday seems to still be a ‘thing’. Brion & I don’t eat pancakes a lot but certainly enjoy them when we do. As always, I can’t resist a new idea, so today we are having some chicken pancakes w/ mushroom sauce. Yum!

Print Recipe
 Chicken Pancakes w/ Mushroom Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword chicken pancakes w/ mushroom sauce
Servings
Ingredients
Mushroom Sauce
Pancakes / Chicken
Course Main Dish
Cuisine American
Keyword chicken pancakes w/ mushroom sauce
Servings
Ingredients
Mushroom Sauce
Pancakes / Chicken
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Mushroom Sauce
  1. In a skillet, heat oil & add mushrooms & onions. Sauté for about 5-8 minutes until moisture releases & evaporates. Whish in flour & allow to cook for about 1-2 minutes.
  2. Add garlic, thyme, salt & pepper; cook an additional 30 seconds. Add milk, whisking constantly until cooked & thickened. Remove from heat & set aside.
Pancakes / Chicken
  1. In a skillet, heat oil & add ground chicken, herbs & spices. Scramble-fry until chicken is no longer pink. Remove to a dish & set aside.
  2. In a bowl, combine flours & baking powder; add cooked chicken & grated cheese.
  3. In a small container, whisk together eggs, milk & oil. Add the wet ingredients to the dry & mix until everything is thoroughly incorporated. Be careful to not over mix the batter. Let mixture stand for about 3 minutes before cooking.
  4. Heat griddle to about 250 -300 F. Place a small amount of butter on the griddle to coat the surface.
  5. Cook pancakes on one side until golden brown then flip to the other side & cook until golden as well. I made 4 large pancakes with this amount of batter.
To Serve
  1. Place one large pancake on each serving plate, top with 1/4 of the mushroom sauce, another pancake & another 1/4 of the sauce. We found this to be a very filling meal!

Millet Tea Cake

Millet is not just a key ingredient in bird seed and animal feed.  While it is used for these purposes, millet has been an important food source for a large part of the world’s human population dating back to prehistoric times!

It’s a primary ingredient in flatbreads, beer and other fermented beverages, and porridges. Though technically a seed, millet functions like a whole grain, and you can cook with it like you would other whole grains such as rice or quinoa.

The name ‘millet’ refers to several different varieties of a cereal grass, the most common in North America being the proso variety, while ‘pearl millet’ is the most common variety cultivated worldwide. India and parts of Africa are where millet is thought to have evolved.

Millet falls on the sweeter end of the whole grain scale; some people liken the flavor to corn. It also readily takes on the flavor characteristics of the ingredients in a sauce or a dressing. The small, butter-yellow grains cook up light and fluffy, similar to couscous. When ground to a flour, millet’s soft, starchy consistency makes it ideal for gluten-free baking. On its own, millet can taste somewhat bitter, which is why it’s best blended with other mild flours; doing so allows millet’s other flavor notes (buttery, nutty, grassy) to shine. 

Millet is available pearled or hulled: opt for hulled, which is the true whole-grain variety (hulled still retains plentiful fiber, as only the outermost layer is removed). Out of the hull, millet seeds look like tiny yellow beads with dark dots on the side where the plant’s stem was attached. 

Millet is one of the ways in which you can add the perfect gentle crunch to baked goods such as this millet tea cake.

Print Recipe
 Millet Tea Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch
Cuisine American
Keyword millet tea cake
Servings
Ingredients
Course Brunch
Cuisine American
Keyword millet tea cake
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 F. Line a 9 x 9-inch baking pan with parchment paper making sure to have overlap on the sides for easy removal from the pan.
  2. Whisk oats, flour, sugars, baking soda & salt together. Add buttermilk, oil, egg, vanilla, millet & dates. Whisk to blend. Stir in 1/3 cup boiling water & let stand for 5 minutes. Scrape into baking pan & level out with a fork.
  3. Bake cake 25-30 minutes or until tester inserted into center comes out clean. Cool 10 minutes on a wire rack. During the cooling stage drizzle cake with lemon curd if you wish. Slice & serve warm or at room temperature.

Flammekueche – Alsatian Pizza w/ Onions & Bacon

Nestled on the border of France and Germany is a little area known as the Alsatian (All-Say-Shun) region. There, cultures have collided, blended, and meshed to create some of the most unique culinary experiences. One such specialty is the Flammekueche, also known as the Alsatian Pizza, or Tarte Flambée. A combination of baked flat dough topped with fresh cheese known as fromage blanc, bacon, and onions. All of this is baked to a crisp perfection.

The most underrated and underused topping in every pizzeria is the onion. The flavor potential of this glorious root can be either bold or a sublime succulent whisper, but it is usually taken for granted.

Known as flammekueche in Alsatian and flammkuchen in German, tarte flambée is pure and uncomplicated. Typically made on a piece of thin, rolled-out bread dough, it has only three or four other main ingredients: the sour cream, cheese, onion and the bacon.

But don’t let the few ingredients fool you because they’re wonderfully paired. The creamy, slightly sharp sour cream is tamed by the sweet onions and salty bacon.

Print Recipe
 Flammekueche - Alsatian Pizza w/ Onions & Bacon
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine European
Keyword Alsatian pizza w/ bacon & onions
Servings
Ingredients
Potato Pizza Crust
Caramelized Onions
Bacon & Sauce
Course Main Dish
Cuisine European
Keyword Alsatian pizza w/ bacon & onions
Servings
Ingredients
Potato Pizza Crust
Caramelized Onions
Bacon & Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pizza Crust
  1. Cook potato, peel & mash. Combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & potato; mix well. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with a tea towel & allow to rise in a warm place until doubled in bulk, about 1 hour.
Caramelized Onions
  1. In a large skillet, heat oil. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat, sprinkle with vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Remove from skillet & set aside.
Bacon / Cheese
  1. In skillet, sauté bacon until it is halfway to crisp, 2-4 minutes. Remove bacon to drain on paper towel. Break or cut bacon into small pieces. Grate cheese.
Assembly
  1. Preheat oven to 375 F.
  2. On a large sheet of parchment paper, roll or press dough into 4 ovals. Transfer with paper to a baking sheet.
  3. Add minced garlic to sour cream & spread over crust, leaving a small border. Distribute onions & bacon evenly over sour cream. Top all with grated cheese & a sprinkling of black pepper.
  4. Bake for 15-20 minutes or until golden brown. Remove from oven & slice.

Krispy Chocolate ‘Eyeballs’/ Halloween Brownie Bites

HAPPY HALLOWEEN!

While trick-or-treating has been a tried and true modern Halloween tradition, historians say the origins of kids begging their neighbors for food may date back to ancient Celtic celebrations or even a long-lost Christmas custom. Halloween customs, such as wearing disguises to ward off ghosts and offering food to appease malevolent spirits, were brought to Canada in the mid-to-late 1800s by Irish and Scottish immigrants. North America’s first recorded instance of dressing in disguise on Halloween was in Vancouver, British Columbia, in 1898, while the first recorded use of the term trick or treat was in Lethbridge, Alberta, in 1927.

Every Halloween, children on the hunt for candy dress up in costumes, knock on doors and ask homeowners the infamous question: ‘Trick or Treat?’

Lethbridge historian Belinda Crowson said research has confirmed the term ‘Trick or Treat’ was first documented in the Lethbridge Herald on Nov. 4. 1927.

Hallowe’en provided an opportunity for real strenuous fun. No real damage was done except to the temper of some who had to hunt for wagon wheels, gates, wagons, barrels, etc., much of which decorated the front street. The youthful tormentors were at back door and front demanding edible plunder by the word ‘trick or treat’ to which the homeowners gladly responded and sent the robbers away rejoicing.

Crowson says Oct. 31 in Lethbridge used to be a big night of pranks, saying kids would take part in ‘gate night’ where they’d remove gates from yards and hide them around the city. The occasional outhouse was also moved on Halloween night, sometimes onto a streetcar track for it to be pushed down the route by the unknowing driver.

Alberta’s known for many things: the Rocky Mountains, the oil industry, the Calgary Stampede. But you wouldn’t think that it’s also home to one of the most beloved Halloween traditions, that is, trick-or-treating.

Having lived in Lethbridge years ago, for about 25 years, I was not aware that the term trick or treat had originated there until I stumbled on it when I was doing some research … who knew!!

Nevertheless, Halloween has rolled around again so here’s a few treats to enjoy.

Print Recipe
 Krispy Chocolate 'Eyeballs'/ Halloween Brownie Bites
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Keyword krispy chocolate 'eyeballs'/ Halloween brownie bites
Servings
Ingredients
Shortbread Crumbs for 'Eyeballs'
Caramel / Chocolate & Rice Crispies
Halloween Brownie Bites
Cheesecake Layer
Course dessert
Keyword krispy chocolate 'eyeballs'/ Halloween brownie bites
Servings
Ingredients
Shortbread Crumbs for 'Eyeballs'
Caramel / Chocolate & Rice Crispies
Halloween Brownie Bites
Cheesecake Layer
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Shortbread Crumbs
  1. Preheat the oven to 350 F. Line a 9-inch baking pan with parchment paper.
  2. In a bowl, cream together the butter & sugar until light and fluffy. Add the flour; using your fingers, work together to a crumbly but moist dough. Place mixture in baking pan and press down with the back of a spoon until firm and smooth. Bake shortbread until cooked but not browned, about 12 minutes. Remove from oven, lift out of pan with parchment paper & cool. When cooled, break into pieces & place in a food processor. Pulse to create shortbread crumbs. Set aside.
Caramel / Chocolate
  1. Place a heavy bottomed, non-stick pot, over a larger pot of boiling water. To the top pot add condensed milk, butter & brown sugar. Stir until combined, bring the mixture to a gentle boil, stirring continuously for a full 5 minutes. Add the milk & white chocolate & continue stirring until melted.
  2. Turn off heat under the boiling water. To the caramel/chocolate add shortbread crumbs & rice crispy cereal. With a rubber spatula, combine mixture.
  3. Keeping the pot over the hot water so the mixture doesn't harden to fast, scoop into small balls to form 'eyeballs. Place on a parchment paper lined tray. The scoop I used made about 44 balls. Press candy eyeballs into chocolate balls. If they aren't sticking well, dip them into a bit of white corn syrup first.
Halloween Brownie Bites
  1. Preheat oven to 325 F. Line 30 mini cupcake tins with paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, cornstarch & salt. Set aside.
  3. Using a mixer, beat sugar & eggs on high speed for 5 minutes, until it becomes light & pale in color. Melt the butter & add it along with oil & vanilla. Mix on low until combined. Slowly add dry ingredients, continuing to mix on low speed until combined. Put aside about a 1/4 of a cup of the brownie batter to use for decorating. Place a small scoop of brownie batter in each of the mini muffin cups.
Cheesecake Layer
  1. In a medium bowl, beat cream cheese, sugar & vanilla extract on high speed for 1 minute. Add the orange food gel & mix until desired color. Then add the egg & mix on low speed. Place a Tbsp of cheesecake batter on top of the brownie batter. Add the 1 1/2 Tbsp HOT water to the remaining 1/4 cup of brownie batter & whisk until combined.
  2. Drizzle the brownie batter over the cheesecake batter in 2 circles (per brownie). With a toothpick draw lines from the center to the outside edge, creating a spider web effect.
  3. Bake for about 20 minutes or until not a lot of batter remains on a toothpick when tested. Cool on a cooling rack completely. Decorate with Halloween spiders, cats, ladybugs etc. These are nice when wrapped in foil & chilled overnight.

Pizza w/ Cabbage & Meatballs

Don’t think for a moment that cabbage doesn’t belong on pizza — it definitely does. When the days grow shorter, we start to crave heartier meals. Cabbage is good … meatballs are good … cabbage/meatball pizza is double good! Here’s a new spin on the classic pizza – topping a pizza crust base with meatballs, cabbage, spices & cheese.

People have been piling ‘stuff’ on dough, and then heating it up, for thousands of years. That includes the Chinese, who some believe gave Marco Polo scallion pancakes, leading to the theory that he introduced pizza to Italy.

Others point to the ancient Greeks, who covered their flatbreads with herbs, oil, and cheese. But no matter who is responsible for pizza, there is no denying that it has serious global appeal.

Cabbage is an unsung kitchen hero. It’s actually one of the most versatile veggies in your arsenal. If you’re just reserving it for slaws and salads, it’s time to broaden your horizons and discover some of the amazingly delicious things a simple head of cabbage can do.

While the dough is pretty critical, the toppings are just as important to get right. Specific toppings will come down to personal preference.

The duo of sautéed cabbage & meatballs makes for a hearty, satisfying topping perfectly suited for crisp autumn weather. 

Print Recipe
 Pizza w/ Cabbage & Meatballs
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword pizza w/ cabbage & meatballs
Servings
Ingredients
Potato Pizza Crust
Cabbage
Meatballs
Cheese
Sauce
Course Main Dish
Cuisine American
Keyword pizza w/ cabbage & meatballs
Servings
Ingredients
Potato Pizza Crust
Cabbage
Meatballs
Cheese
Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pizza Crust
  1. Cook potato, peel & mash. In a bowl, combine yeast with lukewarm water. Allow to stand for about 3 minutes until foamy; add butter, salt, sour cream & potato & mix well. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured work surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a greased bowl, cover with plastic wrap & allow to rise in a warm draft free place until doubled in bulk, about 1 hour.
Cabbage
  1. In a large pot, place thinly sliced cabbage, water, sugar & salt. Cover & simmer for a few minutes until cabbage is soft & has reduced in volume. Place cabbage in a dish. Melt butter & oil in pot then add flour & cumin to make a roux. Cook for 1-2 minutes, stirring so that there are no lumps as it thickens. Add cabbage to roux & cook for a couple of minutes. Remove from stove & stir in fresh dill & chives; set aside.
Meatballs
  1. Preheat oven to 350 F.
  2. In a bowl, combine all meatball ingredients & mix well. Form into 28 balls & place on foil lined baking sheet that has been lightly greased. Bake for about 10-15 minutes, until JUST cooked. do not OVERBAKE as they will bake some more when they are on the pizza.
Assembly
  1. Line a 9 x 11-inch baking pan with parchment paper. Press out pizza dough over the bottom & up the sides of the pan. Sprinkle a bit of the smoked cheese on the crust, then place a layer of half the cabbage mixture & lightly drizzle with a small amount of tomato soup (sauce). Repeat again with cheese, cabbage & sauce. Roll cooked meatballs in remaining tomato sauce. Place meatballs, in rows on top, then sprinkle with remaining cheese.
  2. Bake for 40 minutes or until crust is golden. Garnish with fresh dill, slice & serve.

Pork Chops w/ Pear Chutney

The warm notes of ginger and cinnamon paired with the sweetness of the pears & shallots are exactly what makes these pork chops go from good to wow!

Brion & I have come to really enjoy chutneys over the years. I think I could make a chutney out of just about anything. You want the perfect balance of the trinity of chutney which is sweet, sour and spicy.

Chutney originated in India as a simple fruit paste preserved in honey, eventually evolving to incorporate a variety of fruits, spices and vegetables. During the 17th century when the British colonized India, they would bring chutney back to England as a novelty good. Because of its bright and exotic flavor, chutney became a popular condiment all over the world.

As chutney made its way to various parts of the world, people adopted new preparation techniques and experimented with various flavor profiles. This cranberry pear chutney really highlights the those wonderful fall pears.

Print Recipe
 Pork Chops w/ Pear Chutney
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword pork chops w/ pear chutney
Servings
Ingredients
Pear Chutney
Pork Chops
Course Main Dish
Cuisine American
Keyword pork chops w/ pear chutney
Servings
Ingredients
Pear Chutney
Pork Chops
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pear Chutney
  1. In a medium pot, combine all chutney ingredients. Bring to a slight simmer for about 6-7 minutes until pears soften, but not mushy. Remove from heat. Set aside until pork chops have been cooked. Serve chutney at room temperature or slightly warmed.
Pork Chops
  1. Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.

Asian Pork Chops

Plum sauce is one of several commonly used Chinese condiments. The sauce is both sweet and tangy, allowing the product to work well in a number of different applications.

The basic plum sauce is made using plums that have been allowed to ripen to the point where the flesh of the fruit is at its sweetest. As part of the preparation, the skin of the plum is usually removed by immersing the whole plums in hot water for a short period of time, allowing the skin to be peeled away from the fruit with relative ease.

Often you will find plum sauce made from other fruits, most commonly apricots. Or made from a combination of apricots & plums. It is also common to add other seasonings to plum sauce like garlic, star anise or Chinese 5-spice powder. The additional seasonings add different nuances to the flavor of the sauce and vary depending on the tastes of whoever is preparing it.

In this particular recipe, I’m using plum sauce as an ingredient in my sauce mixture rather than on its own. The combination creates a unique Asian flavor for the pork.

Print Recipe
 Asian Pork Chops
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American, Asia
Keyword Asian pork chops
Servings
Ingredients
Course Main Dish
Cuisine American, Asia
Keyword Asian pork chops
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large skillet, brown chops in oil. Combine the plum sauce, orange juice, soy sauce, garlic, mustard, ginger & pepper; pour over chops.
  2. Bring to a boil. Reduce heat; cover & simmer for 15-20 minutes or until tender.
  3. Remove pork chops to serving platter & drizzle with sauce. Sprinkle with sliced green onions & sesame seeds. Serve with steamed rice.

Glazed Limoncello Cakes

Limoncello, (pronounced lee-mon-CHAY-low) the Italian lemon liqueur, is known for its refreshing sweet and tangy flavor. It is made from lemon rinds, alcohol and sugar. Although, traditionally served as an after dinner drink, it is a wonderful ingredient to use in cooking and baking.

Families have passed down recipes for limoncello for generations, as every Italian family has their own recipe. In the winter of 2013, Brion and I spent some time travelling Italy. It was in Sorrento where we tasted limoncello for the first time and loved it. As we walked through the quaint artisan shops packed together onto a maze of medieval alleys, we came across one that sold liqueurs & confectionery. One of the treats that they made were limoncello sugar coated almonds … to die for!

Limoncello origins are disputed. Some say it was created by monks or nuns while others credit the wealthy Amalfi Coast families or even local townsfolk. In any case, its roots are in Southern Italy, primarily along Italy’s Amalfi Coast and the Sorrentine Peninsula known for their meticulous lemon cultivation. These lemons are considered the finest lemons for making limoncello. Prized for their yellow rinds, intense fragrance, juicy flesh and balanced acid.

Today, I’m using limoncello not only in the cake but the glaze as well. This is definitely a refreshing cake, great for a summer picnic or dinner.

Print Recipe
 Glazed Limoncello Cakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American, Italian
Keyword limoncello cake w/ fruit salsa
Servings
Ingredients
Cake
Glaze
Course dessert
Cuisine American, Italian
Keyword limoncello cake w/ fruit salsa
Servings
Ingredients
Cake
Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cake
  1. Preheat oven to 350 F. Spray an 8-inch square cake pan with cooking spray or baking pans of your choice.
  2. Whisk sour cream, white sugar, canola oil, eggs, 3 tablespoons limoncello, and lemon zest together in a large bowl.
  3. Sift flour, baking powder, baking soda, and salt together in another bowl. Add flour mixture to sour cream mixture; stir with a wooden spoon until batter is just combined. Pour batter into prepared cake pan or pans.
  4. Bake for about 35 minutes OR until a toothpick inserted into the center comes out clean. Cool cake(s) in the pan for 5 minutes.
Glaze
  1. Whisk powdered sugar and 2 tablespoons limoncello liqueur together in a bowl until glaze is thin and smooth. Drizzle glaze over the top of the cake. Cool cake completely before serving. Top with a bit of whipped cream if desired.
Recipe Notes
  • You may need a bit more glaze if you have made individual cakes as I did here.