Friday, October 31, 2008

Pan Seared Steaks with Red Wine Sauce

My husband is a meat and potatoes kind of guy, so he loves this. A well caramelized exterior is the key to a great steak. Make sure your pan is really hot and after browning allow to rest under a tent of foil to keep it warm while you make the sauce. Serves 4

4 boneless beef steaks about 1 inch thick
salt and pepper
1 tablespoon vegetable oil

Red Wine Sauce
1 tablespoon vegetable oil
1 minced shallot
3/4 cup chicken broth
1/2 cup dry red wine
2 teaspoons brown sugar
3 tablespoon chilled butter
1 teaspoon mince fresh thyme

Pat the steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a skillet over high heat until the oil is smoking. Brown the steaks on the first side and flip over until they are the desired doneness. Transfer steaks to a plate and tent with foil.

Add the remaining oil and heat until it is shimmering. Saute shallots until softened. Stir in broth, wine, and brown sugar. Scrap up the brown bits from the bottom of the pan and simmer until thickened, about 5 minutes.

Stir in meat juices from steak plate. Turn the heat down to low and whisk in the butter. Off heat stir in the thyme and season with salt and pepper to taste. Spoon sauce over steaks.

Wednesday, October 29, 2008

Marjoram Pork Chops

This is one of my families favorite recipes. It is delicious and low in fat and calories. It makes 4 servings

Marjoram Pork Chops

1 pound boneless pork loin
3 cups sliced fresh mushrooms
2/3 cup evaporated milk
6 oz chicken broth
1 tsp dried marjoram or 1 tbl fresh
1/2 tsp paprika
1/2 tsp salt
2 tsp cooking sherry

Preheat oven to 357 degrees F.

Slice pork loin into four equal slices. Using a heavy metal mallet, pound the pork chops until they are thin. If you do not have a mallet, use a heavy skillet. Spray a medium skillet with vegetable spray and place over medium high heat. Brown each slice and set aside. Add the chicken broth and stir in mushrooms. Reduce heat and stir in the evaporated milk, marjoram, paprika, salt, and sherry. Simmer for 2 to 3 minutes. Do not boil.

Place browned meat in a shallow baking dish and add mushroom sauce. Bake for 30 or until pork is tender.

Thursday, October 16, 2008

Chili Verde

10 oz. Very Lean Pork Shoulder - 1 inch cubes
3 tsp. Olive Oil (divided)
2 cups Chicken Broth
1 cup Red Onion, Chopped
3 cups Tomatillos, Chopped
2 Jalapeño Peppers
3 tsp. Garlic, Minced
1 cup Cilantro, Minced
4 6-inch Flour Tortillas

Preheat the oven to 400 degrees. In a large bowl, toss the Red Onions, Tomatillos, Jalapeños, and Garlic with 1-1/2tsp. Olive Oil and spread on a baking sheet. Roast until soft about 20 minutes, stirring twice. In a large Dutch oven, add the remaining oil and brown the cubed Pork Shoulder in batches. When browned, add it back to the pot with the roasted vegetables and add the Chicken Broth. Cook the chili until tender, 1.5 hours. Garnish with minced Cilantro and serve with warm Flour Tortillas. Serves 2
Note: If you have never heard of tomatillos, they are resemble a green tomato covered by a paper thin skin. They are used primarily in Mexican cooking. My husband took one look at them and was reluctant to try this recipe. He loved it! Most grocery stores now carry them in the produce section. They can be also found in Mexican grocery stores. If you can not find them fresh, you can substitute canned ones.

Bev Loves Food

This is my blog to celebrate my love of great food. I will be sharing my favorite recipes, healthy food recipes, cooking tips, and cooking with kids.