Pork has always been one of my favorite proteins. I wanted to add an Asian element to my repertoire so came up with a simple recipe for Teriyaki Glaze to add that facet. With the summer soon to be at hand I prepared this dish with grilled pork loin chops but it works well with other cuts.
You will need:
Loin pork chop – approximately 6 oz./person.
For the glaze you will need:
Soy Sauce (I used Tamari Soy for this recipe) – approximately 1 TBS/2 servings
Mirin – approximately 1 TBS/2 servings
Sesame Oil – approximately 1 tsp/2 servings
Ground Ginger – approximately 1 tsp/2 servings
Brown Sugar – approximately 1 tsp/2 servings
Grill pork chops as you traditionally would except that they need to be just undercooked as they will be finished in the glaze.
In a sauté pan large enough to hold the chops combine all elements and at medium heat cook until the sauce starts to thicken, turn off heat, cover to keep warm. When chops are ready place them into sauté pan with glaze turn once to coat the pork. Cover pan and put in oven heated to 350° to complete the cooking process. The time needed will depend on the thickness of the chops cook until internal temperature reaches 160°/165° remove from oven and let rest for 10 minutes.
I served this dish with
This easy to prepare side dish works well with any meal. It can be served as is or added to you favorite pilaf recipe. This recipe will provide approximately 3 cups cooked rice.
You will need:
1/4 cup Texmati Rice
1/4 cup Red Rice
1/4 cup Wild Rice
1/4 cup Brown Rice
1 1/2 cups water
1 1/2 tsp Argan, Sesame, Walnut or your favorite seed oil (do not use peanut oil)
Salt/Pepper to taste.
Put all items in a sauce pot, bring water up to rolling boil, reduce to simmer, cover pot with tight fitting lid cook for 15 minutes, remove from heat and let stand, covered for 10/15 minutes before serving. I used Argan oil when making this dish it provides a nice nutty flavor. You can find this Moroccan oil in specialty stores or on the internet. It is somewhat expensive due to the fact that the trees that grow the nut are becoming more and more rare and it might disappear altogether and since it holds well you might want to but some for your larder.
My version of a classic French sauce that can be used on either chicken or a firm white fish such as cod. The preparation time is relatively short and can be frozen for future use.
You will need:
Boneless skinless chicken breast* – approx. 6 oz./person
Red bell pepper
Onion (sweet such as Walla Walla)
Canned diced tomato
Black olives, pitted
Fresh Rosemary, thyme and parsley
Cut pepper and onion in half. Remove seed and core from pepper and skin and both ends from onion. Slice onion, pepper and olives very thin (Julienne in cooking terms), set aside. Drain tomatoes in a sieve reserve liquid. Tie fresh herbs into a bundle and place into a sauce pot with reserved tomato juice. Bring juice/herb mixture to a slow boil – remove herbs. Add onion and pepper to pot and cook until both are soft. If there is not enough liquid you can add water or dry white wine so that the liquid covers the vegetables. Add diced tomato, capers and olives to pot, cover and simmer for approximately ten minutes, keep warm.
Heat oven to 350°. Place flour in a receptacle, pat chicken* dry, dredge in flour and pat off excess. In a sauté pan, large enough to hold chicken* without crowding, heat one teaspoon/breast of olive oil, sear chicken until just browned on both sides, put in oven to finish cooking until internal temperature is 160°.
Remove chicken from oven spoon approximately 1/4 cup of sauce on each breast cover pan and let it rest for approximately ten minutes. The heat from the pan along with the sauce will finish the chicken. Serve with Rice Mélange.
For this recipe I used Rice Select Royal Blend. It is equal parts Texmati white, brown, red and wild rices.
Finally chop herbs used in the chicken recipe. Cook rice according to package directions. When rice is cooked stir in herbs with a little butter. As an alternative you can purchase individual packages of these or other rices to make your own unique side dish.
*Fresh Cod or other firm white fish.