Tag Archives: capers

Sous Vide Pork Scallops with Lemons and Capers

9 Apr
Sous Vide Pork Scallops with Lemons and Capers

Sous Vide Pork Scallops with Lemons and Capers

I’m a sucker for deals on meat, no matter what cut you end up with. Because with a sous vide circulator, you can make delicious meals with even the cheapest of cuts. In this case, I had a couple of boneless pork loins, each in a very different shape and thickness. I cut and pounded the meat into similar-sized portions, spiced and bagged, then let the sous vide do its magic. After a relatively short bath, a quick sear and gravy will give you a restaurant-worthy dish. Pair it with a quick pressure-cooked risotto and peas side, and you’ve got a meal!

Down to business:

Sous Vide Pork Scallops with Lemons and Capers
Slightly adapted from Foodiecrush

3/4 pound boneless pork
Salt and pepper, to taste
Fresh sage leaves, one per slice
4 tablespoons butter, divided
2 teaspoons oil, preferably high-heat such as grapeseed
2 tablespoons flour
1/2 cup white wine
1 cup chicken stock
1 lemon, half for juice and half sliced
1/8 cup capers

Seasoned and Vacuum Sealed Pork Scallops

Seasoned and Vacuum Sealed Pork Scallops

Cut pork into equal portions, then pound to about 1/4-inch thickness. Salt and pepper each side, to taste. Press a sage leaf onto each portion, then a small pat of butter on top of each leaf. Place the pork in one layer in a gallon zip-top bag, then vacuum seal using the water immersion method.

Cook in the sous vide bath for one hour with the temperature set at 139 degrees F. When done, remove pork to a plate and discard sage leaves. Reserve the juice left in the bag for the gravy.

Quick-Searing the Pork

Quick-Searing the Pork

Heat oil in a skillet to medium high, then sear the pork quickly on each side until browned. Remember the pork is cooked through now. Set pork aside on a plate and make the gravy.

Add 2 tablespoons of butter to the skillet, then stir in the flour to make a paste. Pour in the reserved pork juices, wine, and chicken stock, whisking until thickened.

Lemon and Caper Pan Sauce

Lemon and Caper Pan Sauce

Squeeze in the juice of half the lemon, the capers, and stir to combine. Nestle the pork scallops into the gravy, then top with remaining lemon slices. Heat until pork is warmed through. Serve with pan-gravy and sides of choice.

Sous Vide Pork Scallops with Lemons and Capers2

Sous Vide Pork Scallops with Lemons and Capers

p.s. I have some exciting news to share with you soon regarding my future, so stay tuned!

 

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Fried Artichokes and Shrimp Pasta

2 Jul
Fried Artichokes and Shrimp Pasta

Fried Artichokes and Shrimp Pasta

What can I say? This dish is simply AH-MAZING! I am a huge fan of artichokes, but fried? And also jumbo shrimp? Shut the door and lock me in! When I saw this recipe over at Meals with Mel (please stop on by her site to check it out. Hi Melody!!) I knew I just had to make it and went on a mission to do just that. My only regret is adding only two cans of artichokes, as I do believe I ate at least one can of said artichokes before they even met the shrimp and pasta.

While not something I’d indulge in often while watching the waistline, this is definitely a meal I will make again. My husband loved it too and wow Mel, thanks for the introduction to a plate of heaven!

Fried Artichokes and Shrimp Pasta
Adapted from same recipe at Meals with Mel

2 14-ounce cans artichoke hearts, quartered
1 cup extra virgin olive oil
1 handful thyme sprigs
1 clove garlic, peeled and smashed
1/2 pound jumbo shrimp (16/20 count)
1 tablespoon butter
1/2 large shallot, diced small (about 1/3 cup)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped and divided
2 teaspoons fresh spicy oregano, minced
1/8 cup capers plus 2 teaspoons of the brine
1 large lemon, halved
1/2 cup dry white wine
4 to 6 ounces dried Linguine
salt and ground black pepper, to taste
Pecorino Romano, grated, for serving

Drain the artichoke hearts until they are almost completely dry. I squished them down in the colander with paper towels then let them set for about a half hour, blotting with more paper towels periodically.

Artichokes and Thyme Ready to Fry

Artichokes and Thyme Ready to Fry

Arrange the artichoke hearts in a single layer in the bottom of a cast iron skillet or other heavy skillet. Pour just enough olive oil over the artichokes to cover them. I used a cup.

Toss in the smashed clove of garlic and thyme sprigs. Turn the heat on to medium-high and allow the artichoke hearts to fry for about 30 minutes.

Artichokes Halfway Through Frying

Artichokes Halfway Through Frying

After about 10 minutes gently move the artichokes around to make sure they don’t stick to the bottom. After about 20 minutes carefully turn the artichoke hearts over to ensure even browning. After 30 minutes they should be golden brown, but don’t let them burn.

Remove the artichokes from the skillet and transfer to a paper towel-line plate. Lightly salt the hot fried artichoke hearts. Set aside and try not to eat them all. Trust me.

Fried Artichokes

Fried Artichokes ~ Maybe I should have moved them further away from my work space

Bring a large pot of salted water to a boil and cook to your preference according to package directions. Remove a cup or two of the cooking water and reserve, then drain the pasta

In another large skillet add about 2 tablespoons of the artichoke “frying” oil and a tablespoon of butter. Add the shallot and cook over medium heat until tender, about four minutes. Add in the garlic, red pepper flakes, oregano, capers and brine, half the chopped parsley, and the juice and zest of half the lemon. Season with a little salt and lots of ground black pepper, to taste. Cook for two minutes until fragrant, then add the white wine and reduce by half.

Cooking the Jumbo Shrimp

Cooking the Jumbo Shrimp

Add the shrimp and cook just until the shrimp turn pink, just a couple minutes per side. Add the cooked pasta to the skillet with the shrimp and fried artichokes and toss to combine. Loosen the pasta with the reserved cooking water.

Fried Artichokes and Shrimp Pasta

Fried Artichokes and Shrimp Pasta

Pour the skillet contents into large serving bowl and toss with the remaining parsley, the other lemon half squeezed, and a little fresh grated Pecorino Romano or other high-quality hard cheese. This is dinner-guest worthy! Enjoy!

P.S. I have been super busy the past few days getting our house and patio ready for a 4th of July party. I hope you all have a safe, memorable and enjoyable holiday weekend!

Fried Artichokes and Shrimp Pasta

Fried Artichokes and Shrimp Pasta

Download and Print this Recipe

Download and Print this Yummy Recipe!

Pico de Gallo Baked Chicken

19 Dec
Pico de Gallo Baked Chicken

Pico de Gallo Baked Chicken

This was hands down my best new baked chicken dish — EVER! I was so absolutely nervous to feed this to my family but we all were shocked by how good this was. I was chagrined I took the time to reduce the sauce after it came out of the oven as I thought it came out too soupy, but then we were all clambering to add more sauce to our plates to sop up with the thick, crusty bread. Reducing the sauce is not necessary, so I skipped that step in the instructions. You won’t be disappointed.

Now, how to shock and amaze your taste buds:

Pico de Gallo Baked Chicken
Adapted from pico de gallo oven chicken @allyskitchen.com

1 1/4 pounds boneless, skinless chicken breasts, halved
Ground pepper and sea salt or Mrs. Dash, to taste
1 1/2 tablespoons flour
2 tablespoons vegetable or canola oil
1/4 cup white wine
3/4 cup homemade or low sodium chicken broth
3/4 cup pico de gallo mild salsa (I used Trader Joe’s)
1/4 teaspoon dried red chile flakes
3 cloves garlic, peeled and whole
1 tablespoon capers
1/2 large lemon, thinly sliced

Preheat oven to 375 degrees. Add the chicken breasts to a large bowl and sprinkle with the pepper, salt or Mrs. Dash, and flour. Toss to coat.

Browned Chicken Pieces

Browned Chicken Pieces

In a large skillet over medium high heat, add the oil and brown the chicken on each side. Transfer the chicken to an oven-proof lidded casserole dish.

Deglaze the skillet with the wine then pour over the chicken. Add the chicken broth, pico de gallo, chile flakes, garlic, and top with the lemon slices and capers.

Pico de Gallo Chicken Ready to Bake

Pico de Gallo Chicken Ready to Bake

Cover with foil then top with the lid. Bake for 50 minutes, then remove to the stove top and let sit for about 15 minutes without taking off the lid. When ready, remove lid and serve with thick, hot crusty bread for sopping up the juices.

Download and Print this Recipe

Download and Print this Yummy Recipe!

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