Main Dish

Parmesan Pork Chops

Chef Matt Main Dish 0 Comment
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Parmesan Pork Chops
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Parmesan Pork Chops
  • ¼ cup butter
  • ¼ cup grated Parmesan cheese
  • 2 tbsp flour
  • 2 tsp Italian seasoning
  • 2 tsp dried parsley flakes
  • ¼ tsp pepper
  • 4 boneless pork chops
  • 2 tbsp olive oil
Instructions
  1. In a shallow microwave safe bowl, melt butter.
  2. In a large ziploc bag combine Parmesan cheese, flour, Italian seasoning, parsley and pepper.
  3. Dip each pork chop in butter, place in bag, one at a time, and shake to coat.
  4. In a large skillet, cook pork in oil over med. heat for 7-8 minutes on each side or until juices run clear.
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Buffalo Wings

Chef Matt Main Dish 0 Comment
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Buffalo Wings
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Recipe type: Main
 
Ingredients
  • 3-4 lbs Chicken Wing Sections (fresh or frozen)
  • 1 bottle of your favorite Buffalo Wing Sauce ( mine is Texas Pete's) use half for marinade, last half for final sauce
  • ½ cup white vinegar (use ¼ cup for marinade, ¼ cup for final sauce)
  • Spices: Use at your own discretion Crushed red pepper, garlic powder, salt, pepper
Instructions
  1. If you like very hot wings use ⅛ to ¼ teaspoon habanero pepper sauce
  2. Combine all ingredients in small bowl mix well and add to your wings in large bowl mix well get all wings covered, refrigerate overnight.
  3. Preheat oven to 425*F
  4. Use cookie sheets with a high edge, cover with foil, (saves time with cleanup) spray well with cooking spray.
  5. Put wings on cookie sheet single layer, and bake for 40 minutes. (you may need to use more than 1 cookie sheet depending how many wings you make)
  6. Make your sauce just as you did for your marinade. (don't use what is remaining from marinade, it was with raw chicken)
  7. Once the wings are done, if you want to crisp up the skin a little more put them in a buttered skillet, get them to desired crispness, and add your final Buffalo sauce and then put in serving bowl.
  8. Serve with bleu cheese dressing and celery and LOTS of napkins!
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Roast Curried Shoulder of Lamb with Oven Poached Potatoes

Chef Matt Main Dish 0 Comment
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Roast Curried Shoulder of Lamb with Oven Poached Potatoes
Author: 
Recipe type: Main
 
Ingredients
  • 1- 500g (about 1 lb) small shoulder of lamb, enough for 3 people
  • 2 garlic cloves
  • 1 green chili (seeds optional)
  • 1tsp of tamarind
  • ½tsp each of
  • Chili powder
  • Turmeric powder
  • Fenugreek powder
  • Garam masala powder
  • Ginger powder
  • Cumin powder
  • Corriander powder
Instructions
  1. Score the fat and pierce the meat several times to allow the paste to work its way into the meat
  2. I used a pestle & mortar, add a good pinch of rock salt & cracked pepper to make it easier
  3. I do the garlic and chili first then add the rest all in one go.
  4. Add 2tbs of oil to loosen it up.
  5. Rub the paste into the lamb, pushing into the incisions you made in the meat. Leave it for 30mins if you can.
  6. Don't wash out the mortar, you will see why below
  7. Take 3 medium tomatoes
  8. Remove the pulp and seeds and add them to the paste residue in the mortar and mix well
  9. Roughly chop the tomato and add to one thinly sliced leek, use these to make a bed in an oven proof dish to rest the lamb on
  10. Roast in a preheated over at 180 degrees for about 35 minutes then remove the lamb to let it rest
  11. Pour in a half glass of white wine to the dish and mix (kind of de-glaze) the dish, return it to the over while the lamb rests to make a sauce
  12. To do the potatoes, wash but don't peel some potatoes, cut them into pieces about a half an inch in size and place them in a bowl
  13. Pour over some olive oil add some salt and pepper and mix so they are well coated in the oil.
  14. Sprinkle some dried oregano on a plate and roll the skin side of the potatoes in the oregano, the oil will help it stick.
  15. Place in an oven proof dish with the skin side facing up.
  16. Pour in some chicken stock into the dish till it comes about half the way up the potatoes.
  17. Cover with tin foil and roast in the same oven as the lamb, remove the foil after 15mins to allow the skin to crisp up.
  18. If there is some liquid left in the bottom of the dish you can add it to the sauce.
  19. Slice the lamb, spoon over the sauce and serve the potatoes on the side.
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Sayer Foods: Roast Curried Shoulder of Lamb with Oven Poached Potatoes

Chicken Chili

Chef Matt Main Dish, Poultry 0 Comment
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Chicken Chili
Author: 
Recipe type: Main
 
Ingredients
  • 1 can chunk-style chicken
  • 1 can tomatoes, in juice
  • 1 can kidney beans, drained
  • ¼ c. frozen chopped green pepper
  • ¼ c. frozen chopped onion
  • 2 tsp. chili powder
  • ⅛ tsp. garlic powder
  • ¼ tsp. ground cumin
  • Fresh jalapeno peppers if desired
Instructions
  1. Cut tomatoes into small pieces and put into a sauce pan with the liquid from the can. Combine tomatoes with remaining ingredients and heat on low, covered, for several hours.
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Sayer Foods: Chicken Chili

Applesauce Stuffing

Chef Matt Main Dish, Poultry, Side Dishes, Thanksgiving 0 Comment
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Applesauce Stuffing
Author: 
Recipe type: Side Dish
 
Ingredients
  • 6 c. dry herb stuffing cubes
  • 1 onion, chopped
  • 1 stalk celery, diced
  • 2 c. applesauce
  • 1 (14 oz.) can chicken broth, heated
  • ¼ cup butter, melted
  • Non-stick cooking spray
Instructions
  1. Preheat oven to 375°F. Spray a 9 x 13-inch sheet pan with cooking spray.
  2. In a large bowl, mix stuffing, onion, celery, applesauce, broth and butter. Roll into golf ball-sized balls. Place on the baking sheet.
  3. Bake 30 minutes or until golden brown.
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