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Now that Christmas dinner is past, and the leftovers have been relegated to stews and casseroles, it’s the right time to be thinking about a change of pace with dinners that differ from seasonal classics while still delivering on flavor. Pork may be the ideal alternative, and we’ve collected a few of our favorite pork chop dishes to help you with mealtime planning.

Apple-Raisin Thick Cut Pork Chops
Apple Raisin Pork ChopThis is a delicious main dish that has been a favorite for generations and passed down in cookbook after cookbook. The apples and raisins combine to create a fruity and savory flavor, while apples and pork are just a natural pairing. Combined with touches of ginger, mustard and cinnamon, this hardy mealtime offering is well liked by diners of all ages. Get the recipe here.

Balsamic Glazed Pork Chops
Balsamic Glazed Pork Loin ChopHere’s a dish that hits all of the taste buds with a sweet-sour sauce, umami flavor from a quick browning sear in a very hot pan, and salt and pepper seasoning to taste. Thick center-cut pork chops finish in a balsamic vinegar and brown sugar sauce. These chops are as attractive as they are tasty, and really turn up the satisfaction ratings. Get the recipe here.

Coriander Boneless Pork Chop Cubes
Coriander Pork CubesLooking for a savory pork chop recipe with a dash of pizzaz? These thick cut pork chops get cubed into bite-size portions, marinaded, seasoned, and pan seared for that great earthy umami flavor that comes from a quick, hot, sear. Served over chicken flavored couscous or rice, and finished with fresh chopped coriander or parsley, this flavorful combination will become a family favorite. Get the recipe here.

Grilled or Roasted Stuffed Loin Chops
Stuffed Thick Cut Loin MedallionThis can be a really fun adventure. Have your butcher cut some extra thick loin medallions. You’re going to marinade them, stuff them, grill or roast them, as you like, and prepare a dish that is not only attractive and tasty, but will dominate the table when you dress it with a drizzle of hot balsamic reduction, and garnish with a cilantro or parsley twig. Get the recipe here.

Vino Pork Loin
Pork Loin Bites over CouscousThis is a savory plate of comfort food that is certain to please the heartiest of appetites. Taking a Cajun cue from Emeril’s Essence, we use a homemade version of the spice to bring pork to a whole new level. Use as much, or as little, as you like, to make this dish your own. We like it served with a side of Island Rice Pilaf. Get the recipe for this delicious pork dish here.

From roasted to pan fried, and smothered to breaded, our selection of savory and sweet pork chop recipes will give you many tasty options for your mealtime. Bone-in or boneless, thick-cut or thin, budget-friendly pork chops are a favorite option for breakfast, lunch, or dinner. Pork chops is what is “in”!

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We love a tender, juicy, well-cooked beef steak. It can elevate a meal to an entirely higher level. Steaks are, perhaps, most often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of a campfire. But, steak can also be pan-seared, roasted, broiled, cubed for stew, and even ground to make steak-burgers. When you prepare a good quality slab of steak, you want to have some insight in how to prepare, season, cook, and it. mess it up with complicated cooking techniques. Serving a perfectly prepared steak is very satisfying, and there is no reason it has to be overly difficult. The notes below can help you avoid common mistakes like an ugly gray exterior or over-cooked, dry, interior.

Chart of Beef Cuts

Premium Meats for Primo Meals

Steak isn’t just a cut of beef, it is the best of the best. Steaks come from the top of the steer, generally along the backbone, where there isn’t much muscle or connective tissue, which is why this meat is much more tender and faster cooking. Intense heat is all that’s needed to char and brown the outside, while the inside can be eaten as rare as you like. These much sought after premium cuts are only a small piece of the animal, which contributes to their premium prices. Since they are expensive, it’s worth knowing how to prepare each cut, and what to expect from the finished product.

1. Filet Mignon (aka Tenderloin, or Châteaubriand)

Filet Mignon Steak, uncookedThis is the tenderest of all the steaks. This is also the most expensive steak because there just isn’t much of it per animal. It comes from the short loin and sirloin, right under the ribs. A whole tenderloin starts out wide (the “head”) and then tapers down to the other end (the “tail”). Filet Mignon is from the tail end, and Châteaubriand comes from the head. When trimmed properly, the tenderloin is small, lean, fine-grained, and usually cut thicker than most steaks due to its smaller size. Lean tenderloin is buttery and mild in flavor. The best way to cook it is pan roasting.

2. New York Strip (aka Manhattan, Kansas City strip, top sirloin, top loin)

top-sirloin-steak_rawUsually boneless, this steak comes from the short loin behind the ribs. It has fat on one edge of the steak, with some fat marbling, but no large pockets of fat. New York strips are tender, with medium fat content, but not as tender as tenderloins or rib eyes. Their big beefy flavor is brought out by cooking over high heat; pan-seared, broiled, or grilled.

3. T-Bone (aka Porterhouse)

T-Bone Steak, uncookedSold bone in, the tenderloin portion must be 1.25″ wide to be classified as a porterhouse and only .5″ wide to be classified as a T-bone. You get the best of both worlds with this steak; super-tender, buttery tenderloin, and beefy, juicy sirloin (strip) steak on either side of the longer portion of the T-bone. Because there are basically two different kinds of steak, you have to be careful, because the tenderloin will cook more quickly than the sirloin side. Try to keep the tenderloin further away from the heat source, or use a two-level fire to grill.

4. Bone-In Rib Eye (aka Delmonico, Scotch fillet, Spencer, Market Steak)

Rib Eye Steak, uncookedRib-eyes are basically a prime rib or standing rib roast cut down into individual steaks. Taken from the upper rib cage, it has webs of fat marbling throughout the meat, and pockets of fat interspersed throughout. There is finer grain at the center while the outer section is looser and fattier. It tastes super beefy, juicy, and flavorful. Cook over high heat. It will hold up very well to pan searing, broiling, roasting, or grilling, although with the high fat content, you need to be careful about drippings into the fire.

These are the most popular cuts of steak, though not a complete list of cuts available. For other tips on how to prepare and cook steak, visit our How to Cook Steak page. Your butcher can help you select additional cuts of meat to try, too. Their insights can introduce you to newer, less popular cuts of meat that boast huge flavor. Don’t be afraid to ask questions about how to cook your new selection, because they like to share their knowledge.

Ready to make some magic happen? Try these great steak recipes:

Pan-Roasted Rib Eye Steak
Malted Pepper Steak
Browned Steak Strips with Pan Gravy
Jamaican Jerk Beef-Tenderloin Steaks
Grilled Rib-Eye Steak
Horseradish & Black Pepper Crusted Rib Eye

Harvesting apples in the fall is such a rewarding undertaking! We, and our friends and extended families, always looked forward to the apple harvesting season. We would drive out to one or more of the local orchards where we could gather all we wanted of the various varieties of apples. Apple Cider PressWe like to press a blend of apples to make apple cider, applesauce, and apple butter, each of which requires a crafty blending of a variety of types of apples. We also would make up a couple dozen pie shells using Lea’s pie dough recipe. We then peeled and sliced apples, arranged some in pie shells, others in freezer bags, seasoned them up, and wrapped them tightly for storage in the freezer for later use.

Sliced Johnathan and Granny Smith ApplesApples are such a versatile fruit they can be used as stand alone snacks, of course, and also used to make sauces, glazes, side dishes and desserts. They are canned, pressed to produce apple juice, baked, fried, sauteed, braised, and all the other techniques. Raw or cooked, apples are glorious. We have a few favorite apple items that come to mind when the cooler weather arrives.

Cinnamon Apple Tortilla Roll Ups, Apple Stuffed Pork Chops, Apple-Ginger Thick Cut Pork Chops, Apple Dump Cake,Apple Pie with Rum Raisin Sauce and one last mention of the slice of hot apple pie with Rum Raisin Sauce. If you don’t care for the rum, here’s a version of Raisin Sauce you might like better.

For all of these reasons, we are real fans of the glorious apple. Oh, and if you’ve never tried it, one of the great variations on apple pie is melting a slice of cheddar cheese on top and then drizzling with a cinnamon sauce. I first ran across this delectable treat decades ago when I was an announcer at a local radio station, and the pharmacy across the street still had a lunch counter where they served their apple pie with this topping. Here’s a snapshot4 Year old lattices a pie from the scrapbook: our 4-year old grandson putting the lattice on a treat just before going into the oven. It’s as easy as apple pie!

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