Barbecued Pork Chops with Sauteed Turnip Greens and Baked Sweet Potatoes

image

 

Barbecued Pork Chops with Sauteed Turnip Greens and Baked Sweet Potatoes

Barbecued Pork Chops

Ingredients

2 pork chops

BBQ Sauce

Salt and Pepper

Directions

Season chops with salt and pepper. Marinate in BBQ sauce for an hour. Heat charcoal in BBQ grill. Grill chops approx. 5 minutes per side.

Sauteed Turnip Greens

Ingredients

4 cups turnip greens, stem removed and chopped

3 cloves garlic, minced

2 tbsp olive oil

salt and pepper to season

Directions

Heat oil in pan and cook garlic until light brown. Add greens and cook until wilted. Season with salt and pepper.

Lobster Thermidor

image

Lobster Thermidor

This is specifically meant as a romantic dinner for two, and trust us, you both will love it.

Ingredients:

Lobster tails (2 large ones are 3 smaller ones, frozen is fine)
2 Tbs butter
2/3 cup flour
1/2 tsp Dijon mustard
1/2 tsp minced onion
1/4 tsp fresh ground black pepper
2/3 cup half and half
1 Tb sherry
1/3 cup freshly grated Parmigiano Reggiano
1/8 cup mushrooms (sliced or diced)
1 tsp lemon juice
Paprika

Directions:

Boil lobster. If frozen, boil for around 15-20 minutes. If fresh, boil for less than that. Cook until bright red and the tail curls. As they boil, prepare the sauce. Start at a medium temp with the butter and onion and mushrooms. After a few minutes, reduce to a medium low setting and throw in the remaining ingredients except for the paprika. When lobster is done, remove the meat and cut it up into small chunks. Try not to ruin the shells as you can still use them. Just slice them open down the middle, crack open the tail, and pull out the meat. Toss the chunks of lobster into the sauce and let that simmer for around ten minutes. Stir frequently, but while that’s simmering, trim the shells a bit to make them more functional as bowls. Stuff the deliciousness into the shells. Top with a dusting of Parmigiano Reggiano and paprika. Broil for 3-5 minutes, or until you get a nice browning on top to your liking.

Laissez les bons temps rouler!

Almond Flour Waffles

image

Almond Flour Waffles

Ingredients:

1/2 cup almond flour
1/4 cup milk
1 egg
1 Tb brown sugar (Splenda blend optional)
1 Tb wheat germ
1 tsp cinnamon
1/2 tsp vanilla
1/4 tsp baking soda
Pinch salt

Directions:

Mix all the ingredients. Let it sit for at least 5 minutes while your waffle iron heats up. Cook them the way you like them. If you don’t know how long that is, try going until they stop releasing steam.

Commentary: This will make about 3 waffles. You might need to at least double this recipe but this works for us as part of a complete breakfast. We use Splenda brown sugar blend to keep these low in carbs.

Crab Cake Eggs Benedict

image

Crab Cake Eggs Benedict

Ingredients

4 frozen crab cakes
4 poached eggs
4 pieces of grilled ham
1 cup Hollandaise Sauce

Hollandaise Sauce

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Inspired by: http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html?oc=linkback