Panko Fried Pork Chops

Sometimes the easiest thing to make are the hardest for me because I tend to either over cook it, over think it, or just over do it. Take pork chops, for example. Simply, you just season the chops and fry. But I always try to do fancy stuff with them like brining them or making fancy sauces, but somehow I tend to over cook the chops. Well, I finally decided to make my chops as simple as possible, and it finally worked! The key to this recipe are the Panko breadcrumbs. There really is no substitute and if you've never had Panko-fried-anything, I think you'll become a fan. I served my chops with potato dumplings and a simple tomato and cucumber salad. It was a hit with my hubby and my brother-in-law.

INGREDIENTS (serves 4)

• 2 extra-large eggs
• 1 teaspoon milk
• McCormick Monterrey Seasoning (or your favorite poultry or meat seasoning)
• salt and pepper
• 1 cup flour
• 1 1/2 cups Panko breadcrumbs
• 8 thin cut pork chops
• Vegetable oil (for frying)

DIRECTIONS

Create three stations for the breading process. Place the flour and a pinch of salt and pepper in a shallow dish and mix to combine.

Scramble the eggs in a large bowl and mix with one teaspoon of milk and a little salt and pepper.

Next, place panko crumbs in a shallow dish and mix in 1 teaspoon of the Monterrey seasoning mix.

Salt and pepper pork chops. First dredge the pork chops in flour and shake off excess. Next, dip in the egg mixture. Lastly, coat with Panko crumbs. Set the pork chops on a tray lined with wax paper. Once you've breaded all the chops, place in fridge for 15 minutes. Heat oil in large skillet over medium high heat. Fry chops for about 4 to 5 minutes per side or until golden brown. Do not overcook; these will cook very quickly.

Chicken and Waffles

I never truly understood the whole "chicken and waffle" combination, which seems to have a foodie-religious following in the South. But I figured I would try it and finally say, "I've had chicken and waffles!" Unfortunately, there are not very many good soul food restaurants here in San Diego--actually there are just a handful of them. I'm a big fan of Church's chicken, which I know is fast food, but their fried chicken is pretty close to soul food, I think.

I did find a restaurant called Bonnie Jean's Soul Food and their food is quite good and tasty, although the neighborhood is somewhat questionable and the restaurant is clean, but a bit run down. Nevertheless, their chicken and waffles was quite delish. I enjoyed eating it, but it wasn't as an incredible meal as I thought it would be. Perhaps I just over-excited myself. Anyway, my favorite part is the fried chicken. I just love it. Below is a very easy fried chicken recipe and you can make (or omit) the waffles. It's up to you. A nice side of collard greens or even fried okra would go wonderful with this meal. Enjoy!

INGREDIENTS (serves 4)

CHICKEN

• 1 (3 1/2 pound) fryer chicken, cut into 8 pieces, giblets reserved and chopped
• 1 cup all purpose flour
• 1 tablespoon poultry seasosing, or your favorite seasoning/rub mix
• Vegetable oil, for frying

WAFFLES

• 1 cup flour
• 1 cup whole wheat flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups buttermilk
• 1/2 cup unsalted butter, melted
• 2 eggs

DIRECTIONS

FRIED CHICKEN:

1. Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.
2. Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the poultry seasoning. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.
3. Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook).
4. Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels.

WAFFLES: Special equipment: a waffle iron

1. Sift together the flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, melted butter, and eggs. Combine the wet ingredients, dry ingredients to form waffle batter.
3. Ladle the batter into the waffle iron, following the manufacturer's instructions. While the waffle iron is closed, trim any overflow with the back of a knife. Cook until golden.
4. Serve waffles hot, topped with hot Fried Chicken and sides of hot, melted butter, good maple syrup and hot sauce!

Deep Fried Pickles

Although I already have a fried pickle recipe in this blog, this particular recipe is a bit different because it's made with a cornmeal batter and I like the texture of this batter a bit better--plus it reminds me of the catfish batter I used to eat way back in the olden days when I lived in Florida. And you know the cliché that pregnant women crave pickles and ice cream? Well, I hate to tell you that it's true. I don't crave the ice cream (I am lactose intolerant after all, but I do crave frozen yogurt every freakin' day) but I can't get enough of dill pickles. This recipe makes a lot of fried pickles, so make sure you invite 3 or 4 pregnant women to feed these to!

INGREDIENTS

• A jar of sliced dill pickles
• 1 cup cornmeal
• 1 tablespoon flour
• 1 tsp. salt
• 1 tsp. black pepper
• 1 egg
• 1/2 cup milk
• Canola oil for deep frying, about 1″ in pan (or peanut oil, if you prefer)

DIRECTIONS

Remove pickles from the jar and pat dry with paper towels. Set aside. Meanwhile, heat oil in cast iron pan or other heavy pan.

Mix cornmeal, flour, salt and pepper in a large bowl.

In a separate bowl, stir together egg and milk until well combined. Add pickles to the egg and milk mixture. Remove and toss pickles in cornmeal mixture until all surfaces are well coated and no wet spots remain.

Carefully fry the pickles in two batches. Fry until both sides of pickles are crisp and nicely browned, about 4-5 minutes. Set on paper towels and fry the second batch. Serve hot with my amazing aioli sauce or with cool ranch dressing.

Humitas: Creamy Corn Empanadas

I love, love empanadas, but I just hate making them. It's not so much the process, but more of the frying part. I've had pretty bad accidents frying foods (scars on my fingers and wrists), so I stay away from this cooking method. However, I made an exception because my mother-in-law was in town and my husband also made a surprise appearance. Definitely be careful when frying. Make sure you slowly drop the empanadas in the hot oil and fry one or two empanadas at a time. And never, NEVER, put or accidentally drop water into the oil. My battle scars have lived to tell the tale!

INGREDIENTS (makes 8)

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/4 teaspoon smoked paprika
• Kosher or fine sea salt and freshly ground pepper
• 2 cups frozen corn, defrosted (I used Trader Joe's fire roasted frozen corn)
• 1 heaping tablespoon chopped flat-leaf parsley
• 8 (6-inch) store-bought empanada wrappers, preferably red (I just used the plain kind)
• Vegetable or canola oil

DIRECTIONS

Make the filling: Heat the butter in a small saucepan over medium heat. Add the flour and cook until smooth and bubbly, about 3 minutes. Add the milk slowly while whisking constantly. Bring to a simmer, stirring constantly, paying special attention to the corners of the saucepan. Add the paprika and salt and pepper, to taste. Stir in the corn and parsley, return to a simmer. Scrape the filling into a bowl and cool completely before filling wrappers. To Form: Moisten the edges of 1 of the empanada wrappers with a fingertip dipped in warm water. Center a generous 1/3-cup of the filling on the wrapper. Bring the sides of the wrapper together to meet over the filling and pinch the sides together to seal and form a half-moon shape. Lay the half-moon flat on the work surface. Work you way around the edges, bringing about 1/2-inch of the bottom layer of dough up and over the top layer, to make a mini-pleat. Press as you go to seal the pleats. If you don't want to mess with crimping, just seal the edges all the way around with the tips of the tines of a fork.

Fry the Empanadas: Pour enough vegetable or canola oil into a large heavy skillet to fill about 3/4-inch up the sides. Heat over medium heat until the tip of the handle of a wooden spoon immersed in the oil gives off a lively sizzle, about 375 degrees F. Carefully slip as many of the empanadas into the oil as will fit without crowding. Cook until the dough is lightly browned, about 3 minutes. Carefully flip and repeat. Drain briefly on paper towels before serving. Repeat with remaining empanadas.

Serve empanadas with Cilantro Pesto.

Chicken Paillard with Tomato-Arugula Salad

I realized that I need to start eating more protein because I have a little alien growing inside me that I need to feed. And if she plans on taking over the world, she's gonna need some good nutrition. My cravings and aversions tend to change from week to week, but this week I started craving all things chicken. And it just so happens that I caught an episode of Tyler Florence's Ultimate show where he made chicken paillard and it's surprisingly easy, fast and very tasty. The only thing I changed was the dressing; I made my own vinaigrette instead of making homemade Caesar dressing since I can't have raw egg yolks at this point. I guess paillard is just a fancy word for schnitzel, because the breading is similar, and I think if you serve the chicken paillard with ketchup, even kids will like it!

INGREDIENTS (2 servings)

Chicken:

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 eggs, whipped slightly with a splash of half and half or milk
• 1 cup panko bread crumbs
• Salt and freshly ground black pepper
• 1 Tablespoon extra-virgin olive oil

Vinaigrette:

• 1 Tablespoon orange marmalade
• 1 Tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 2 Tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

Salad:

• 1/2 cup organic grape tomatoes, halved (I used our homegrown tomatoes)
• Fresh baby arugala (enough for two servings)
• Shaved Parmesan, for garnish
• Lemon wedges, for garnish
• Extra-virgin olive oil, for drizzling

DIRECTIONS

For the chicken: Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap. Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying. Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done. For the vinaigrette: Put the marmalade, cider vinegar, mustard and salt and pepper into a small bowl. While whisking, pour the olive oil in slowly for the dressing to emulsify.

Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing in arugula in a mixing bowl. Add 1 tablespoon of the vinaigrette and toss the salad well. Add more vinaigrette, if needed. Refrigerate the remaining for another day.

To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.

Vegetarian Wontons

I have a friend, Kristen Piotrowski, who is from Buffalo, NY and she now lives here in San Diego. One would think that Kristen's absolute favorite food are Buffalo wings, but I was completely shocked when she told me she's a vegetarian. So, now that I am resurrecting our cooking club I'm on a mission to make good, tasty vegetarian dishes. This wonton recipe is very tasty and they make great appetizers for a large party. If you're allergic to peanuts, you can use vegetable oil, but again be careful with the hot oil.

INGREDIENTS (makes about 30 wontons)

• 1 package wonton skins (about 30 - 35)
• Hoisin sauce, for dipping
• 3 tablespoons oil for stir-frying
• 2 cups peanut oil for deep-frying

Filling:

• 1 tablespoon peanut oil
• 1/4 cup carrots, finely shredded
• 1/2 cup cabbage, finely shredded
• 1/4 cup bean sprouts
• 2 tablespoons finely chopped garlic
• 1 tablespoon dark soy sauce
• 3 tablespoons mashed bean curd
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon sesame oil
• 1/2 teaspoon freshly ground black pepper

DIRECTIONS

For the filling: heat a wok or large frying pan and add 3 tablespoons oil. When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute. Set aside to cool thoroughly.

Combine the cooled vegetables with the rest of the filling ingredients and mix well. Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in.

Heat the 2 cups of peanut oil in a deep fat fryer or large wok until hot. Deep-fry the filled wontons in several batches. Drain on paper towel. Serve at once with hoisin sauce.

Arañitas

Arañitas are a variation of the tostones recipe. In Spanish, arañitas means little spiders and the recipe gets its name from the shredded plantain, which looks like spider legs when fried. Yeah, I know that doesn't sound appetizing, but these little fried plantains are delish. Serve arañitas instead of bread or as a side to your chicken and rice dish.

INGREDIENTS (makes about 12 arañitas)

• 1 large green plantain
• 1 large garlic clove (minced)
• salt and pepper to taste
• Olive or vegetable oil for frying

DIRECTIONS

1. Peel the plantain and shred with a coarse grater.
2. Place the grated plantain in salted water and let soak for about 10 minutes.
3. Drain the grated plantain and dry with paper towels to soak up excess water.
4. Mix the grated plantain with the garlic, and salt and pepper to taste.
5. Heat the oil in a frying pan over medium high heat.
6. Fry the shredded mix by the spoonful in clumps until golden, about 2 to 3 minutes per side.
7. Drain on paper towels, lightly salt while still hot and serve immediately.

Fried Dill Pickles

Yes, my friend, you read that right...fried pickles. If you've ever been to Louisiana, especially the Bayou, you've probably had the greatest bar food ever invented: fried pickles. If you've never had these, then this is the type of food you want to eat on a Sunday evening after your football team--in my case it's the Chargers--loses miserably to the KC Chiefs or Green Bay because it makes you forget about the agony your team just faced. And if you're from Minnesota and are a Viking's fan, then you know what I'm talking about. Ugh! Anyway, PBR or Golden light are awesome with these fried pickles; but a spendy Heineken will work too.

INGREDIENTS (makes enough to relief your agony)

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup ice water
• 1 egg yolk
• 2 tablespoons dill pickle juice
• 4 cups drained dill pickle slices, well drained and patted dry
• vegetable oil for frying
• Ranch dressing for dipping (optional)

DIRECTIONS

1. In a large bowl, combine the flour, cornstarch, baking powder, and salt. Make a well in the center. All at once, add the water, egg yolk, and pickle juice. Stir the mixture with a wire whisk to make a smooth batter. Cover the bowl and refrigerate for 30 minutes.
2. In a deep fryer or large saucepan, heat at least 2 inches of oil to 375º F. In batches, dip pickle slices in the batter, lightly and evenly coating them. Without crowding, place coated slices in the hot oil. Fry until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels and serve immediately with side of ranch dressing as dipping sauce, if you wish.

Recipe courstesy of Pickle Packers International, Inc.

Garlic Pommes Frites

I always know when I'm PMSing because I get an insatiable craving for garlic fries and I cry at tiny, cute things, like puppies or kittens--but not babies...they're not that cute! So, yesterday I introduced Matt to garlic fries. I mean fries so garlicky that we didn't kiss for hours. I love these fries and I found that the Lei Back Cafe in South Park has one of the best garlic pommes frites. The second best garlic fries are at The Guild Restaurant in the barrio, so go check them out or make them at home and it's getting more difficult in finding a restaurant here in San Diego that has good garlic fries since the Lei Back Cafe and The Guild restaurant have both closed.

INGREDIENTS (serves 4 guys or 1 girl on her period)

• 1 (28-ounce) bag frozen shoestring potatoes, such as Ore-Ida® Shoestrings (about 2 cups)
• Oil for deep frying (Vegetable or Peanut)
• 4 large garlic cloves, minced or passed through a garlic press
• 1 Tablespoon olive oil
• 1 Tablespoon finely minced Italian parsley
• 1 to 2 Tablespoons freshly grated Parmesan cheese

DIRECTIONS

Over medium heat, lightly sauté the minced garlic in the olive oil. When it gets to a light, golden color, remove from heat and set aside.

In a frying pan or deep fryer, heat the oil to 350°. Fry small batches of the fries for about 2 1/2 - 3 minutes or according to package directions. Transfer fries to a serving dish, then drizzle the garlic mixture over warm French fries and toss. Add salt and pepper to taste and sprinkle with parsley and grated Parmesan cheese and toss again. Delicious.

Oven-Fried Chicken

I've always shied away from making fried chicken mainly because I could never tell if the chicken was done or if the chicken was properly marinated and seasoned. But after watching Ina Garten make her oven-fried chicken on TV, I decided it to give it a try—with my twist, of course! Her recipe only calls for a lot of kosher salt and ground black pepper, however I found that by adding additional seasonings, the chicken is extra flavourful. So if you feel like making awesome comfort food for your family tonight, give this a try.

INGREDIENTS (serves 4)

• 8 pieces of chicken, such as bone-in-breasts, thighs, and drumsticks
• 1 quart buttermilk
• 2 cups all-purpose flour
• 1 tablespoon kosher salt, divided
• 1 tablespoon freshly ground black pepper, divided
• 1 tablespoon McCormick Montreal Steak Seasoning
• ½ teaspoon garlic powder (not garlic salt)
• ½ teaspoon Lawry's seasoning salt
• Vegetable oil or vegetable shortening

DIRECTIONS

Place the chicken pieces in a large bowl and pour the buttermilk over them, and 1/2 tablespoon of kosher salt and 1/2 tablespoon of ground black pepper. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, ½ tablespoon salt, ½ tablespoon pepper, one tablespoon McCormick Montreal Seasoning, ½ teaspoon garlic powder and ½ teaspoon Lawry's seasoning salt in a large bowl and mix well. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces.

Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.