Sunday, July 09, 2006

Cole Slaw

1 head green cabbage

1/4 cup mayo
1 teaspoon sugar
2 tablespoons white or red wine vinegar

Core and shred the cabbage, and spread out on a clean surface. Salt generously. Let sit for 2-3 hours or longer. This will remove a lot of the "juice" and water from the caabbage, as well as flavor it. After 2-3 hours, gather cabbage by the handful and squeeze fistfuls of it over the sink, as if you're wringing it out. A LOT of water will come out of it. Rinse the cabbage in cold water for several minutes, then squeeze it again.

While the cabbage drains, mix the dressing, adjusting it to your taste. Do not salt it again.

Add the dressing and chill several hours before serving. Better if chilled overnight.

Avocado Corn Tomato Salad

2 medium or 3 small avocados, diced
1 can whole corn, drained
1 cup quartered cherry tomatoes
1/4 cup onion, finely diced
Juice of one lime
2 tablespoons red wine vinegar
2 tablespoons olive oil
salt & pepper to taste

Optional: Cilantro

Mix all ingredients and serve chilled

Sunday, July 02, 2006

Pork Chops with Gravy

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 boneless pork chops
olive oil
1 cup chicken broth
1/2 cup buttermilk* (see below for substitute)

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 5 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5-10 minutes until the pork is cooked through. Season with salt and pepper.

*Buttermilk -- if you don't have any buttermilk, add 2 teaspoons of lemon juice to regular milk, and let it sit for 10 minutes at room temperature.

Based on a recipe by Tyler Florence