Mustard Shallot Marinade for Pork Chops

A recipe from Tucker today; a mustard and shallot marinated pork chop. It sounds like it would be nice flavors on chicken thighs too.

He says even after only 30 minutes the flavor really develops. Throw these chops on the grill and add a side salad for an easy weeknight meal.

Mustard Shallot Marinade

Ingredients

1 tablespoon course ground mustard
1 tablespoon dijion mustard

1 tablespoon brown sugar
1 tablespoon crushed garlic
1 tablespoon Penzeys Shallot Pepper

Equal parts rice wine vinegar and vegetable oil (1/4 cup of each depending on number of chops)
2 teaspoons Kosher Salt

Directions

Mix together marinade ingredients, add pork chops. Marinate for 30 mins at room temperature. Grill, rest the meat and serve!

Green Sauce V.2.

So, on to Green Sauce v.2.  This time, I did a simple beurre blanc, processed the herbs in the mini-prep and upped the mustard and anchovy.  Don liked this one better.  He had butter on his broccoli but I had green sauce!

1 shallot, finely diced
1 T anchovy paste
1/2 c white wine (cheapo dry riesling)
1/2 c chicken stock
Simmer till reduced and thickened (10 min or so).  Then add
1 1/2 T dijon mustard
1/4 cup prepped tarragon and parsley (about 2 to 1 tarragon)
It seemed too thick, so added a good splash (1 T) of tarragon vinegar.
Bring to a simmer, then turn off heat.
Whisk in 4 T unsalted butter, one T at a time.  (If you turn the heat back on it can "break")
Correct seasoning & serve ASAP.

Green Sauce #1

My first attempt at the infamous green sauce:  It is an herby bearnaise, and delicious.  Of course I have no idea what the original tasted like!  Next time I will puree herbs.

1 T olive oil
1 shallot, finely minced
1/2 t anchovy paste
1/4 c tarragon vinegar
1/4 c white wine (cheap riesling)
1/4 c mixed herbs: mostly tarragon, with some thyme & parsley

Saute shallot in olive oil, add and stir anchovy paste for 30 sec.  Simmer with liquids and 1 tarragon sprig.  Salt and pepper.   Add herb mix.  (Next time puree here.)

In small, heavy saucepan (I use Le Creuset), whisk together 2 egg yolks with 1 t lemon juice.  Place over low heat.  Cut a stick of cold unsalted butter in quarters.  Slowly, whisk one quarter at a time into egg yolks.  When thickened, add in herb mix.  Correct seasoning with salt, pepper, and a dash of cayenne.

We had with steak, salmon, & brussels sprouts, though not at the same time...

Also, FYI this is the technique for hollandaise and bearnaise.

Parsnip Souffle

James cooked last night, so I can't take credit for this one. We had Boars Head kielbasa, peas, and parsnip souffle. He roasted a head of garlic, boiled parsnips and one turnip. Then pureed the mixture with some lactose-free milk, salt and pepper. He mixed in an egg and baked it for 25 minutes.

The souffle was delicious, unctuous stuff, and I thought it would make a terrific substitute for the mashed potato on a shepherds pie. It would pair so nicely with lamb...

We had it with the Chateau Grande Cassagne from Total Wine. It held up nicely to the fatty and salty kielbasa.

Scrambled Eggs in Ham "Cups"

Does everyone's family conversations revolve around food? During dinner we start talking about our reservation at the "it" restaurant that just opened, or more importantly, what we're going to have for breakfast the next day.

So... first blog post, which I didn't include over on http://my1stwordwaschocolate.blogspot.com/ is scrambled eggs baked in a ham "cups". I made these little delights for breakfast on Christmas morning.

Preheat oven to 375F. Fill muffin tins with ham slices. Whip up 1-2 eggs per cup (plus some salt and pepper), add filling (cheese, green onion, artichoke hearts, wilted spinach, garlic, chives, etc). Pour the eggs over the filling and bake until just set, approximately 18 minutes.

I found the eggs in the middle of the pan cooked much slower than the ones along the outer edge of the muffin tin. If you're only making a couple, I'd suggest using the outer edge of the tins for consistency.

Cheers!
Liz