+- Cuisine at home Forums (https://www.forums.cuisineathome.com)
+-- Thread: Erin's Dinner Menu for Feb. 11th Review (/showthread.php?tid=48522)
Erin's Dinner Menu for Feb. 11th Review - cjs - 01-30-2008
Per Erin: Ok - here are the recipes for Feb 11th Dinner Review...
Table for Two - Taste of Brazil
* Exported from MasterCook *
Coconut Pork Cutlets
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cook:
1/2 cup long-grain white rice
Slice:
1 boneless pork chop (1/2 lb) -- trimmed
salt and pepper
Combine; dredge in:
1/4 cup Cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 cup coconut milk
1/2 cup shredded unsweetened coconut
3/4 cup panko
Heat; Fry Cutlets in:
1/4 cup vegetable oil
Cook rice according to package directions; keep warm.
Slice pork into 4 equal pieces. Place in a resealable plastic beg and
pound with the flat side of a meat mallet to 1/4" thick.
Season with salt and pepper.
Combine cornstarch, salt and cayenne in a shallow dish. Pour coconut milk
into a shallow bowl. Mix coconut and panko in another shallow dish.
Dredge cutlets in cornstarch mixture, then dip in coconut milk, and dredge
in crumb mixture. Place on a baking sheet lined with a rack.
Heat oil in a large saute pan over medium-high. Fry cutlets until
browned, about 2 minutes per side, then drain on a paper towel-lined
platter.
Divide Rice between serving plates, top each with 2 cutlets, then spoon
black beans, right , on top.
Source:
"Cusine at Home February 2008 Issue #67 Page 15"
* Exported from MasterCook *
Brazilian-Style Black Beans
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Saute in 1 T. Olive Oil:
1/4 cup onion -- sliced
1/4 cup poblano pepper -- seeded and diced
1 tablespoon garlic -- minced
Stir in:
1 cup canned black beans -- drained
1/4 cup chicken broth
1/4 cup fresh orange juice
Off Heat Add:
1/2 cup mandarin oranges -- drained
1/2 cup cherry tomatoes -- halved
1 tablespoon chopped fresh cilantro
1/2 lime -- juiced
salt and pepper
Saute onion, poblano and garlic in oil in a large saute pan over
medium-high heat for 3 minutes.
Stir in rinsed beans, broth and orange juice. Bring to a boil and cook
until liquid is nearly evaporated, 2 minutes.
Off heat, add remaining ingredients. Serve immediately.
Description:
"Serve with Coconut Pork Cutlets"
Source:
"Cusine at Home February 2008 Issue #67 Page 15"
Start to Finish Time:
"0:15"
Lemon Bars
(Cuisine at home, February 2005, Issue 49, p. 23)
Makes: One 8” Pan Total Time: 50 Minutes Rating: Easy
For the Crust—
Toast; Set Aside 3 T.:
1/2 cup sliced almonds
Whisk Together; Cut in:
3/4 cup all-purpose flour
1/3 cup powdered sugar
1/2 t. almond extract
1/4 t. table salt
Remaining toasted almonds, finely chopped
6 T. unsalted butter, chilled, cubed
Sprinkle with; Bake:
3 T. reserved toasted almonds
For the Filling—
Combine; Whisk in:
1 cup sugar
1/4 cup all-purpose flour
3 eggs
Add:
1/2 cup fresh lemon juice (about 4 small or 2 large lemons)
2 t. lemon zest, finely grated
Powdered sugar for dusting
Garnish with:
Lemon slices and mint sprigs
Preheat oven to 350°; line an 8" square baking pan with foil.
Toast almonds for the crust in a skillet over medium heat until lightly browned, 3–5 minutes. Set aside 3 T. to layer on the crust; chop the rest to mix into crust.
Whisk together flour, sugar, almond extract, salt, and chopped almonds. Cut in butter with a fork until mixture is dry and crumbly; press into prepared pan.
Sprinkle with reserved almonds, pressing them into the crust. Bake until edges are golden, 20–25 min.
Combine sugar and flour for the filling; whisk in the eggs.
Add lemon juice and zest. Pour over warm crust and dust with powdered sugar. Return to oven and bake until filling no longer jiggles in center, 18–20 min. Cool completely on rack. Remove from pan by lifting foil by the edges; remove foil and cut into squares. Dust with more powdered sugar.
Garnish with lemon slices, right, and mint sprigs.
Nutrition Information (Per 1/9 recipe):
281 calories 39% calories from fat 12g total fat 39g carb. 93mg sodium 1g fiber
Re: Erin's Dinner Menu for Feb. 11th Review - esgunn - 01-30-2008
Thanks Jean!
Re: Erin's Dinner Menu for Feb. 11th Review - cjs - 01-30-2008
Erin, after figuring out the nutrition on this dinner, I was tempted to say, I wasn't going to participate, but looking and working on the recipe, I've brot it down to 21 (with the beans) points. Still high, but original was going to be 31!!
If anyone is interested -
brown rice intead of white
the coconut milk - I'll measure after dipping the cutlets and will be able to bring the points down even more (
)Just spray the cutlets with Pam instead of frying in the 1/4 cup oil.
At least this will help and I can still join you all.
Re: Erin's Dinner Menu for Feb. 11th Review - firechef - 01-30-2008
Sounds good...should be home and still slow enough at work to participate this time....I hate the term but this looks like it deserves a giant "yum-o!"
Re: Erin's Dinner Menu for Feb. 11th Review - smschwag - 01-30-2008
I am thinking about joining in on this month's Dinner but I have a question about the menu. We are not into spicy food so the poblano chilis in the beans is a problem. I could make the beans with out the poblanos or skip the beans altogether. Which do you think would work the best?
Re: Erin's Dinner Menu for Feb. 11th Review - Harborwitch - 01-30-2008
Doesn't it JUST need a yum-o! Sounds really really good - in fact I could make Jennifer's portion with chicken and ours with pork! If she's home. Count us in - sounds like an easy meal.
Re: Erin's Dinner Menu for Feb. 11th Review - cjs - 01-30-2008
Shirley, poblanos are one of the mildest of the chili family, but if you just don't want to take a chance, why not sub green or red bell pepper? or maybe a couple of canned Ortegas? Are you familiar with that product?
Re: Erin's Dinner Menu for Feb. 11th Review - Roxanne 21 - 01-30-2008
CANNED black beans??????? Give me a break!!!!
This does sound Yum-o, indeed---thanks for the recipes, Jean---printed and will participate (OF COURSE!!!!!---
) Feb 11 will be here before ya know it-----where does the time go??
Re: Erin's Dinner Menu for Feb. 11th Review - luvnit - 01-30-2008
Jean, thanks for the 'points' tips. I like that. We are trying to eat lighter these days.
Re: Erin's Dinner Menu for Feb. 11th Review - pjcooks - 01-30-2008
Okay, everyone, I'm in! I'll be home alone that night, so it will be a good opportunity to try this.
Looking forward to using up that coconut milk....
PJ