Archive for February, 2013

6 Pork Chops
2 Tablespoons Dijon Mustard
All-Purpose Flour (for dusting Pork chops)
1 Sprig Of Fresh Sage
1 Clove Garlic
4 Tablespoons Arbosana EVOO
(Garlic or Mushroom and Sage oil could be used!)
4 oz. Dry White Wine
1/2 Chicken Or Beef Broth Cube
4 Tablespoons Traditional 18 year Balsamic vinegar
Fresh Parsley To Garnish


Trim away any unwanted fat from the chops.
Coat pork chops lightly with the mustard, then coat in the flour and shake off excess flour.
Finely chop together the sage and the garlic.
In a frying pan, heat the olive oil.
Saute the sage and garlic for a minute, then add the chops and brown well on both sides.
Pour the wine over the chops and add the bouillon cube.
Reduce heat to low until almost all of the liquid has been absorbed.
Drizzle the vinegar over the chops and cook for another 2-3 minutes.
Serve hot with a sprinkling of fresh parsley.


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penne with brussel sprouts2 Tablespoons Harissa olive oil (Chipotle, Garlic or Natural Olive oil can be used!)
1 small red onion, thinly sliced
1 pound Brussel sprouts—trimmed, loose outer leaves reserved and sprouts thinly sliced
1 long red fresh chile—halved, seeded and sliced crosswise 1/4 inch thick
1 teaspoon chopped thyme
Salt and freshly ground pepper
1/2 pound Penne Rigate
4 ounces Gorgonzola cheese crumbled, preferably dolcelatte (a milder or soft cheese)

1. In a large, deep skillet, heat the olive oil. Once hot add the onion and cook over moderately high heat, stirring for 3 minutes. Add the sliced Brussel sprouts, chile and thyme and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the sprouts are just tender, about 3 minutes. Add the reserved sprout leaves, cover and remove from the heat.

2. Meanwhile, in a large pot of boiling, salted water, cook the Penne until al dente. Drain, reserving 3/4 cup of the pasta water. Add the penne to the skillet along with the 3/4 cup pasta water and cook over moderate heat, stirring to coat the pasta with the vegetables. Season with salt and pepper to taste. Transfer the pasta to bowls, top with the Gorgonzola and serve right away.

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