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Recipes
Smothered Pork Chops
By kimvess
Preheat oven to 350 degrees F
- 2 teaspoons seasoning salt
- 1 teaspoon cracked black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 2 (1-inch thick) pork chops
- 1/2 cup self-rising flour
- 3 to 4 tablespoons grapeseed oil
- 1 tablespoon freshly chopped thyme leaves
- 1 Vidalia onion, sliced
- 2 tablespoons minced garlic
- 2 cups beef stock
- 1 cup chicken stock
Jenga Ribs
By kimvess
Recipes & Menus | recipes Jenga Ribs Bonus points for serving one huge stack and making your family get all Jenga...
- 1 tablespoon plus 1 teaspoon garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon (packed) light brown sugar
- 1 tablespoon paprika
- 2 teaspoons chili powder
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 2 racks St. Louis-style pork spareribs (4-4 1/2 pounds total)
- Prepared barbecue sauce
Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)
By kimvess
1. Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes
- 4 10-oz. bone-in pork chops, frenched
- 3 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/3 cup balsamic vinegar
- 2 tbsp. honey
- 4 tbsp. unsalted butter
- 1 sprig fresh rosemary, torn into 1" pieces
Austrian Meatballs & Spaetzle
By kimvess
Directions 1. Heat a large pot of lightly salted water to boiling
- 1 10 1/2 ounce spaetzle (German dumplings)
- 1 10 ounce package brown mushrooms, trimmed and cleaned
- 2 shallots, peeled
- 2 cloves garlic, peeled
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup plain bread crumbs
- 1 large egg
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 14 1/2 ounce can light and low-sodium beef broth
- 2 tablespoons all-purpose flour
Antipasto Summer Lettuce Wraps
By kimvess
In a large mixing bowl, mix together the mozzarella, salami, cherry tomatoes, artichokes, roasted red pepper and pe...
- Red Wine Vinaigrette:
- 8 ounces fresh mozzarella, cubed
- 8 ounces salami, cubed (have the deli counter slice it into 1/4-inch pieces)
- 8 ounces cherry tomatoes, quartered
- 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
- 1 roasted red pepper, drained and chopped
- 1/4 cup jarred pepperoncini, drained and chopped
- Red Wine Vinaigrette, recipe follows
- Kosher salt and freshly cracked black pepper
- 16 leaves Boston Bibb lettuce
- 1/4 cup red wine vinegar
- 1 teaspoon honey
- 1 teaspoon mustard
- 1/4 cup olive oil
- Kosher salt and freshly cracked black pepper
Pasta with Sausage and Cheese
By kimvess
1. Heat oil in a 12" skillet over medium-high heat
- 2 tbsp. extra-virgin olive oil
- 6 oz. semi-cured Greek pork sausages or sweet Italian sausages, cut into 1" pieces
- Kosher salt, to taste
- 8 oz. pasta, preferably garganelli or penne
- 1/2 cup white wine
- 1/2 oz. blue cheese, crumbled
- 1/4 cup heavy cream
- 1/4 cup loosely packed fresh oregano leaves
- 1/4 cup grated Parmesan cheese, for garnish
- Freshly ground black pepper, to taste
Ted Allen's Ultimate Spaghetti and Meatbrawls with Serious Sunday Gravy
By kimvess
Make the meatballs: In a large bowl, using your hands, mix together the beef, pork, onion, garlic, parsley, Parmesa...
- Meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 medium yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup flat-leaf parsley leaves, chopped
- 1/2 cup freshly grated
- Parmesan cheese
- 1/3 cup fresh bread crumbs(made from stale bread)
- 1/3 cup chicken stock, preferably homemade (page 173), or low-sodium store-bought
- 2 large eggs
- 1/2 teaspoon cayenne
- 1 1/2 teaspoons kosher salt
- 3 tablespoons extra-virgin olive oil, plus more for forming meatballs
- Gravy:
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 2 celery ribs, chopped
- 1 large carrot, chopped
- 3 garlic cloves, chopped
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 (28-ounce) can chopped San Marzano tomatoes
- 3 quarts chicken stock, preferably homemade(page 173), or low-sodium
- store-bought
- 2 or 3 sprigs of fresh thyme, tied together with cotton string
- 1/2 cup basil leaves, chopped
Simple Sesame Noodles
By kimvess
Whisk all ingredients (except noodles and green onions) together in a bowl
- 12 ounces, fluid Thin Noodles, Cooked And Drained
- 1/4 cup Soy Sauce
- 2 Tablespoons Sugar
- 4 cloves Garlic, Minced
- 2 Tablespoons Rice Vinegar
- 3 Tablespoons Pure Sesame Oil
- 1/2 teaspoon Hot Chili Oil
- 4 Tablespoons Canola Oil
- 4 whole Green Onions, Sliced Thin
Fried Pickle Poppers
By kimvess
Fried pickle poppers are kosher pickles filled with pub cheese, wrapped in an egg roll wrapper and fried
- CHIPOLTE MAYONNAISE DIP:
- 6 kosher dill pickles
- 1 cup cheddar & horseradish pub cheese (pimento cheese or even softened cream cheese would also work well here)
- 6 egg roll wrappers
- Oil, for pan-frying
- 3/4 cup mayonnaise
- 1 tablespoon lime juice, about 1 lime
- 1 chipotle pepper in adobo sauce, chopped
- 1 garlic clove, chopped
- 1/2 teaspoon kosher salt
Smothered Grilled Pork Chops
By kimvess
Recipes & Menus | Recipes Smothered Grilled Pork Chops 4 servings Recipe by Kenny Callaghan Photograph by Mark
- 2 large red bell peppers
- 2 tablespoons plus 4 teaspoons vegetable oil
- 2 medium onions, thinly sliced
- 1 tablespoon all-purpose flour
- 1/4 cup dry white wine
- 2 tablespoons apple cider vinegar
- 2 tablespoons drained capers
- 1 cup low-salt chicken broth
- 1 tablespoon chopped fresh parsley
- 4 1- to 1 1/4-inch-thick bone-in rib pork chops (each about 12 ounces)