ECONOMIZING ENTRÉES – PART II CHICKEN & FISH

I want to take a moment to reiterate that this and the last post are about wallet-friendly meal solutions, not budget recipes. They offer examples of ways to turn a favorite meal into a week night regular.

Chicken is amazing! One of the first animals domesticated for food, its meat has always topped the list of those consumed globally. Prized for its mild flavor, digestive ability, compatibility with other foods and short cooking time, chicken is accepted by every ethnicity and dietary regime, inspiring literally hundreds of recipes in every cuisine. They range from elegant, fit for royal occasions, to casually simple ones, served at a child’s picnic. Best of all, chicken has remained an affordable, available meat through every economy.

Chicken is so popular, that since I’ve been writing this post, not many months have passed without a chicken recipe. To save repeating basic facts and directions about buying, prepping, cooking and carving or separating a bird into parts, with recipes, I wrote a book, The Poultry Place. I recommend it for dealing with any birds, tame or game turkey, duck, quail, etc. 

Moreover, since chicken partners with so many foods, and can be cooked in every known way, choosing a recipe for a specific task isn’t a matter of finding one but of narrowing the field. So for particular needs, I suggest you check,  Chicken In Spring Part I. Casual Elegance and Part II Entrees  April  13, and 20, 2023,  Chicken Roll-ups  Feb. 21, 2019 and  Boneless, Skinless Chicken  April 26, 2018. This post is concerned with showing how chicken recipes can be adapted to an economic form while preserving taste. This is for raw chicken, for leftovers go to the post on turkey, Nov. 23, 2023, which also applies to chicken.  

Before giving the recipes, I do have a bit of advice. Buy chicken split breasts and thighs and skin, bone flatten them to even thickness yourself. It’s easy, less costly and gives a better presentation than the commercial, especially the frozen products. They’re too thin and appear skimpy cubed in the finished dish. Also, think pasta for the thinner, or pan sauces and rice, if you’re creating a thicker one, like white or Bechamel sauce or gravy, to bed the dish.

Recipes marked with an asterisk * are from my book Dinners Wth Joy

RECIPES-Ingredient changes are in Italics and underlned

*Chicken in Lemon Wine Sauce: Serves 4

4 boneless, skinless chicken breasts >>>>>> 2 boneless, skinless chicken breasts

¼ cup flour

2 Tbs. cooking oil – -canola

2 Tbs. butter

1 small onion diced>>>>>>>2 small onions , halved, in thin rings

2 cloves garlic sliced

1 lemon  – zested and juiced

1/3 cup white wine – – recommend dry vermouth

¾ cup water

1/2 envelope chicken bouillon granules

½ cup chopped fresh parsley – – or 2 Tbs. dried
2 tsp garlic powder

2 cups total of the following—mix and match–1 cup halved, sliced zucchini or yellow summer squash, and/or cut green beans and/or broccoli florets and/or okra
8 oz. sturdy shaped pasta like shells or penne

Pound chicken between two pieces of plastic wrap, to an even thickness, and dredge in flour. Place 1 Tbs. oil in a skillet over medium heat and begin to cook chicken, add 2 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a plate. Add 1Tbs. oil to pan and sauté onion until soft @ 2 min.; add sliced garlic and sauté 1 min, more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, 1 Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens.

Meanwhile, make what the Italians call “Gremalata” by mixing the parsley, garlic powder and lemon zest in a small bowl.

Plate the chicken pieces individually with sauce. Top each with a small portion of gremalata, and pass the rest.

Direction changes
After pounding the chicken, cut in to 1 1/2 inch cubes. Follow the directions but add the vegetables with the chicken when returned to the pan and cook frequently checking liquid adding water to maintain level. Meanwhile cook pasta. Plate chicken over pasta and serve hot.

*Chicken Parmesan: Serves 4

4 boneless, skinless chicken breasts>>>>>2 boneless, skinless chicken breasts or thighs

¼ cup flour

2 Tbs. butter

2 Tbs. oil 

(1) 4 oz. can mushrooms-stems and pieces-drained

(2) 8 oz. cans tomato sauce

8 oz. Mozzarella cheese- in thin slices or coarsely grated

¼ cup Parmesan cheese grated>>>> +excess to pass at table
8 oz. Angel hair pasta or thin spaghetti

Pound chicken and dredge by shaking in a plastic bag with the flour, one piece at a time. Melt butter in a skillet over medium heat, and brown the meat on both sides @ 6 min. total depending on thickness. Add oil as needed to prevent sticking. Remove meat to an ovenproof pan or dish that holds the meat close, but not overlapping. Sauté the mushrooms for 30 seconds in the pan juices, and turn off the heat. Pour in 1 can of the tomato sauce and deglaze the pan, pour it, with the mushrooms, over the meat. Repeat deglazing with second can of sauce. Cover, and seal the meat dish with foil. Bake in a preheated 350 degree oven for 40 min. Remove pan and turn on broiler. Carefully, mindful of the steam, remove the foil, and spread the mozzarella evenly over the meat. Sprinkle the parmesan on top and broil until bubbly and beginning to brown.
Direction changes: After pounding, cut meat into 1 ½ inch pieces, dredge in flour in batches id necessary. Late over pasta serve hot and pass extra cheese.

FISH: Fish, like meat has risen in price, with tuna leading the pack. Until 2000, canned tuna was the go-to budget meal. Tuna casserole appeared weekly on school menus. There were no grades, a can of tuna, costing under $1.00, was solid white meat. Flake existed in cheaper brands. Several reasons are cited for the price hike in tuna, but today a can of solid Albacore is double the price for 1/3 less contents (7 oz. down to 5 oz.). So if an older recipe calls for 2 cans (@$2.00) it now takes 3 (@$6.00). A good example of today’s food cost dilemma and as good a reason to adapt recipes to fit the current economy. However, tuna is still very popular which the availability of fresh tuna steaks for grilling has increased.

Canned salmon was always higher priced than tuna, and had to be cleared of skin and bones, which flaked the meat, limiting its serving options. Fresh salmon was expensive and mostly seasonal.  Aquafarming introduced individually bagged, frozen, skinless fillets, which have undermined canned in popularity and price. Fillets started at $1.00 per fillet, now costing about $2.00, equal a can of tuna, but having the advantage of comprising an entrée. Still the cost adds up when feeding a family and economizing is always welcome.

Many fish are now frozen In fillets and if you have favorite recipes, or dinner pairings for any of them, use the following recipes as examples of how to keep the taste and spirit of that meal, while economizing  it for, perhaps, a week night.

*Salad Nicoise: Serves 4

1 head Boston lettuce – sometimes called “Garden” or “Bib” – if not available buy Romaine NOT Iceberg

¾ lb. redskin or new potatoes

¾ lb. whole green beans

4 hardboiled eggs – peeled, halved lengthwise and chilled

1 large red or Bermuda onion in fairly thin slices

3 large or 4 medium tomatoes peeled and cut in medium slices and chilled

(1) 2oz can anchovy fillets drained oil reserved for dressing

(1) 5oz can colossal pitted ripe olives – drained

(2) 7 oz. cans solid white Albacore Tuna in water – drained

Kosher salt 

White wine

Dried tarragon

Fresh ground black pepper

DRESSING RECIPE BELOW

Cut the potatoes in quarters, or halves, depending on size. Boil them separately or together with the beans until the potatoes are done and the beans still crisp @ 10 min.

Drain well, run under cold water to stop the cooking and cool. Place the potatoes and beans in an oblong container, so they can spread to marinate, with ½ cup white wine and 2 tsp dried tarragon. Allow to marinate at least ½ hr. or all day. Separate the lettuce leaves, wash well and allow to air dry. Cover a large platter with the leaves. Pile the tuna, topped with the anchovies in the center, and attractively arrange the other ingredients, in separate sections, in a surrounding circle. Sprinkle with the salt and fresh pepper.

Dressing:-Wisk all ingredients together well

4 Tbs. minced shallots – onions will substitute

2 Tbs. dry mustard powder

5 Tbs. red wine vinegar

3 Tbs. fresh lemon juice 

2 ¼ cups olive oil plus the oil from the anchovies

2 tsp. dried tarragon

Taste and add some of the marinating white wine if it won’t dilute too much

Kosher salt

Fresh ground Pepper

Drizzle the dressing over the platter and serve the rest on the side.

Pasta Nicoise: Serves 4

1 can water packed tuna- drained
4 hard-boiled eggs-sliced
1 cup cut green beans-cooked to crisp tender
¼ cup sliced black olives
2 plum tomatoes –in large dice
12 oz. penne or rotini-cooked
1 ottle-8 oz. of Italian vinaigrette dressing-any flavor
Arrange first 6 ingredients decoratively over cooked, cooled pasts. Drizzle with dressing and serve.

*Poached Salmon with Lemon-Dill Sauce: Serves 4 an water packed tuna –
1 ½ lbs. of salmon fillets or steaks
1 Tbs. lemon juice
Bring water to cover and lemon juice to a boil and reduce to an even simmer. Slide fish in gently and cook about 8-10 min. per pound until the flesh turns pale pink and flakes easily. Remove from heat, run fish under cold water to stop cooking and remove skin, and spine bone, if still there in steaks. Serve warm or chill on a covered plate at least 1 hour.
Sauce 1:
½ large onion- diced
¼ cup oil
1/3 cup white wine
1cup sour cream
2 Tbs. capers
¼ tsp. lemon pepper or to taste
In a sauce pan, sauté diced onion in 1 Tbs. oil until soft, add balance of oil, capers, wine and ¼ tsp. lemon pepper, allow to simmer gently to warm. Check if more lemon pepper is needed, sauce should be very lemony but not bitter. Remove from heat, cool slightly, whisk in sour cream to blend while still warm. Serve warm over hot fish or cool to room temperature and serve over chilled fish. This is best made shortly before serving. Drizzle sauce over fish and pass remainder.
Sauce 2:
½ cup mayonnaise
½ cup sour cream
1 ½ tsp. dill weed or to taste
Blend all ingredients well and allow flavors to meld several hours in the refrigerator. Add more dill to taste if needed. Serve dolloped over chilled fish.

Salmon in Lemon-Dill Sauce: Serves 6
2 frozen salmon fillets from a package about 6 ½-7 oz. total
(1) 4 oz. can stems and pieces mushrooms
½ cup sliced onion
1 garlic clove-minced OR equal amount garlic powder
2 cups skim or 1% milk
1 ½ cups green peas
3 Tbs. flour
1 Tbs. grated lemon zest or lemon juice plus lemon pepper to taste if needed
¾ tsp. dried dill weed
1 box spaghetti or linguini
Salt and pepper to taste

Poach salmon in water, cool and slice thinly with the grain. Cook onion in 1 Tbs. water for 2 min. in microwave until crisp tender-reserve. Microwave peas in microwave as directed on package, drain and reserve. Combine flour, milk, lemon, garlic, seasonings and dill in a bowl and stir until smooth; heat over medium, stirring constantly until thickened. Meanwhile cook pasta. Add vegetables to sauce fold in fish and stir gently until warmed through. Serve over pasta hot.

ECONOMIZING ENTREES –PART I- EGGS and PORK PRODUCTS

With food prices up and December credit card bills coming in it seems a good time to discuss ways to economize on meal expenses. This is not a post on budget meals though there are low priced recipes featured.  It’s about general ways to alter cost by altering the recipes, transforming favorite meals into affordable week night versions, while keeping the taste and sprit. However, it’s a long discussion, so I’m posting the second part to next week.

The idea of the $0.99 per serving meal of the 1990s is as out dated as the $0.99 total meal of the 1970s was then.  The backbones of that budget meal planning, ground beef and potatoes are out of range now as are the vegetables used to fill out the recipes, peppers, broccoli, different lettuces and the nuts and cheeses used for toppings. Meal planners today have to reinvent presentations and I’m including some before and after examples. You might also be interested in Making the Most of a Roast Dec. 29 2022.

Recipes in this post marked  * are from my book Dinners With Joy

RECIPES– The money saving changes in select recipes are typed in italics…..
EGGS
Eggs have returned to their traditional place in the price line-up, which makes them good bases for economy meals. Scrambles are famous for welcoming meats and vegetable additions but more formal presentations are quiche and frittata with no one the wiser that they’re actually money savers. Recipes for both, along with other options, are in my posts for Dec. 28 2023, May 14, 2020, and April 13, 2017. Two new, fun ones to add are…

Chicken Fried Rice: Serves 6
2 cups cooked diced chicken or turkey
2 eggs slightly beaten
3 cups cooked, long grain rice
½ cup sliced scallions
¼ cup diced celery
¼ cup diced bell pepper-red is suggested
1 love crushed garlic-OR equal amount powdered
½ tsp. grated ginger Or equal powdered
¼ tsp. crushed red pepper flakes
2 tsp. oil
2 Tbs. soy sauce
1 tsp. sugar
Using a non-stick skillet, over high heat, sauté vegetable and spices in oil until tender crisp. Add eggs and stir until just set. Stir in rice, chicken soy and sugar and cook until heated through.

Ham Fried Rice: Serves 4
2/3 cup diced ham OR dietary option
2 eggs, slightly beaten3 cups cooked rice
2 Tbs. oil -divided
1 carrot-chopped
1 small onion-chopped
1 clove garlic mashed-or equal amount powder
½ cup green peas
1/8 tsp. pepper
3 Tbs. soy sauce
Heat 1 Tbs. oil in a skillet over medium until hot. Add eggs and swirl pan to create a layer of egg. Cook eggs until set and turning brown, break up with a wooden spoon and remove to a bow. Heat remaining oil and sauté carrots and onion about 4 min. add ham, peas and garlic sauté 4 min more. Add rice and coo about 4 min. until heated through add soy sauce and pepper then stir in eggs and heat through.

PORK PRODUCTS-With the exception of bacon. Although there are dietary restrictions on pork there are many alternatives on the market, Turkey Ham and Smoked Turkey are excellent meat ones.  Turkey and chicken sausages are options and using traditional spice mixes with ground chicken or turkey to make sausage is successful too. Simply look-up a sausage recipe-either breakfast or Italian- and substitute another meat for the pork. Also remember that chicken, turkey, veal and pork are interchangeable in most recipes.

I focus on pork, because, aside from chicken, it’s the most affordable meat in the market today, particularly the prime cuts.   Pork loin costs less than ground beef.

HOT DOGS- Have generally increased about 50% in price making some brands competitive with pork loins but there’s still some which are an economy meal choice. If you’re a purist, and simply looking for ways to ‘put on the dog’, see my post on Toppings Bars  June 30, 2022

Otherwise, a nice way to upscale the presentation of a hot dog dinner with a casserole is to cut them lengthwise, layer them overlapping around the casserole, put a topping on the casserole, and bake until the dogs brown and puff. Sliced onions are good on baked beans and grated sharp or Parmesan cheese, tossed with bread crumbs and melted butter, make a treat out of macaroni and cheese. Hot dogs are also a substitute for ham in some dishes. This is an example is one of my favorite fast dinners revamped.  

*Tortellini all Panna: Serves 4                                                                         

1½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing>>>>>>>>>>>>>>8 oz. penne

(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water>>>>>>>just water

½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lbs. slices OR Turley Ham or Smoked Turkey>>>>>4 hot dogs sliced in 6 pieces each

(1) 10oz. box frozen peas

1 Tbs. butter>>>>>>> 1 Tbs. oil

1 cup heavy cream – light can be used>>>>>>equal amount of skim or 1% milk—DO NOT use whole milk

Grated Parmesan
Instructions are the same with the changed ingredients 

Cook the Tortellini in the broth- -8 min. for the dried, 5 min for the fresh. Meanwhile,    heat the ham and peas with the butter, over medium heat in the skillet.  Drain the Tortellini and add them to the skillet along with the cream. Continue cooking over low heat, gently stirring until the pasta absorbs all the cream. Serve at once, lightly sprinkled with the Parmesan.

*Stuffed Bell Peppers with Mustard Sauce: Serves 4
1lb. pkg. Hot Dogs – any type

4 green bell peppers*

1 small onion diced

4 Tbs. butter

4Tbs flour

2 cups milk

2 Tbs. Dijon or Spicy Brown mustard

2 tsp India Relish – optional

Microwave onion in 1 tsp water 1min. Cut Peppers in half lengthwise, carefully cutting

around the stem, and seed. In blender, processor or chopper, mince hot dogs to a course

grind. Add onions and relish, if using. Stuff the pepper halves, and place them in an oven

proof dish that holds about ¼ inch of water. Bake in a preheated 350 degree oven for

about 30 min or until meat begins to brown on top and peppers slightly wilt. They should

still be slightly crisp.

Meanwhile, make a white sauce. Melt the butter until it foams, mix in the flour to a

smooth paste, quickly stir in the milk, and keep stirring over medium heat, until a smooth

sauce forms and thickens. Add the mustard, perhaps more than quoted, if you want a

spicier sauce. Plate the peppers, pour the sauce over and serve.

SAUSAGE:  As I stated above, for those with dietary restrictions, there are many sausage options on the market. It’s also easy to make either bulk breakfast or Italian from ground turkey or chicken as used in the first recipe below. Link sausage is a commercial product, but an affordable exception are Brown and Serve Sausages. I use them in the second and third recipes below, one, a traditional Italian dish. For more sausage recipes see Fun Family Dinners Sept. 7,2023.

*My Spaghetti: Serves 4- Sauce freezes very well, so make extra to have on hand-reheat in microwave
1 lb. ground sausage-or a ½ lb. sausage mixed with
½ lb. ground beef or ground turkey>>>>>>>>>>>>>>>>>>met can be reduced to ½ lb.
(1) 28 oz. can crushed tomatoes

2 Tbs. oil

2 small carrots peeled and sliced thin (1/8 inch)>>>>>>about 6-8 baby carrots

(1) 1 oz. pkg. raisins

2 tsp garlic powder – or to taste

1 Tbs. dried oregano-or to taste

1 Tsp. dried basil-or to taste

1 tsp pepper and salt to taste
¼ tsp. crushed red pepper, or to taste-optional

1 lb. spaghetti or angel hair pasta.

Grated Parmesan

In a large stockpot, over medium heat, brown the meat, when all pink in gone, drain fat if necessary and add all the other ingredients, but the pasta, Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Cook the pasta in a separate pot just to al dente. Drain and put in the pot with the sauce, toss briefly, THEN turn the contents out into a serving bowl. Pass the Parmesan.

*Bill’s Sausage and Cabbage: Serves 4

4-6 links Italian sausage @ 2lbs sweet or hot.>>>>>>2 boxes Original Brown and Serve Sausages

1 large head cabbage

1 Tbs. dried tarragon

½ cup white wine or broth= ½ envelope beef bouillon granules + ½ cup water

4 large halved or 8 small all purpose or redskin potatoes- peeled and parboiled

2 tsp garlic powder

Pierce sausage links with a fork. Brown in skillet over medium heat. Allow the potatoes to brown along with the meat Add small amounts of water if the food begins to stick. Cut the cabbage in 1 inch chunks. When the potatoes are brown, add the cabbage, wine, tarragon and garlic to the skillet. Cover and simmer about 8 – 10 min. or until the cabbage is crisp-tender. Serve very hot.

*Tuscan Cauliflower with Sausage: Serves4

2 heads cauliflower

1 to ½ lbs. Italian sausage – -4 to 6 links according to appetites .Sweet or hot optional.

2 Tbs. oil + 2 Tbs. more if needed

(1) 14 oz. can diced tomatoes with juice

3 oz. tomato paste – optional

1 tsp. garlic powder

¼ tsp. salt or to taste

Remove the outer leaves of the cauliflowers, and rinse the heads, drying them well.

Separate the cauliflowers into large pieces. It’s O.K. to use a knife and include the upper part of the core, just make sure most of the pieces are at least an inch or they will break as they cook, and become mushy. Pierce the sausages several times with a fork, and microwave them to remove the excess grease, on high for 2 min, pausing between.. When cool enough, slice each in 6 segments. Turn the burner on to medium, pour enough water in the pot to just cover the bottom, and add the sausages. Let them cook in their own juices, adding bits of water if they begin to stick or burn, until nicely brown @ 6 min. Remove to a plate. Add 1 Tbs. oil to the pot and sauté the cauliflower turning often until the pieces begin to brown, working in batches if necessary and adding more oil as needed Each batch should take about 10 min, so for an average skillet  2 batches = 20 min. total. When all the cauliflower is done, put the tomato paste and tomatoes in the pot and stir gently to combine and coat the cauliflower. Add the garlic and salt, again stirring to combine and then the sausage. Give a final stir to merge flavors, cover and cook on low about 6 min, until heated through and cauliflower is tender. Check seasoning again, and serve.

HAM: Hams are frequently on sale, not as reasonably as before, but still a comparative bargain. Ham steaks and Deli Ham, however, are now lower priced than ground beef and competitive with other ground meats. In casseroles, ham stretches, making it a current go-to. These recipes show how a little can go a long way.

      
*Glamorous Ham Casserole:  Serves 4                                                                                                                                                       

2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s

2 cups cooked ham in ½ inch dice. About ¾ lb. 3 thick slices from the Deli work fine.

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp Dijon or Spicy Brown mustard

1 ½ tsp Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type.

 Combine all ingredients, except last three, in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.

*Ham Lasagna: Serves 4

8 oz. chopped ham

9 lasagna noodles

1 box frozen chopped spinach thawed and drained

(1) 4oz can mushroom stems and pieces drained

2 tsp minced jarred garlic

8oz creamed cottage cheese

8oz shredded Cheddar cheese or sharp cheese

4 1/2 Tbs. butter

4 1/2 Tbs. flour

2 1/2 cups milk

½ cup grated Parmesan cheese

8 oz. shredded Mozzarella cheese

 In one bowl mix the spinach and cottage cheese together, in another the ham and mushrooms. Set aside. Cook the noodles as per directions, and keep moist. Make a cream sauce of the butter, flour and milk. (Melt the butter in a saucepan, when sizzling, remove from heat and stir in flour to make a smooth paste or roux. Quickly stir in milk, and return to medium heat, stirring constantly to avoid lumps. Cook until thickened, not allowing it to boil @ 3min.) Add the garlic. Lightly grease a casserole dish about 8”x10” 

And smear a bit of the sauce in the bottom. Lay 3 noodles across the pan, cover with ½ the spinach mixture, then ½ the ham mixture, then ½ the cheddar cheese, then 1/3 of the sauce. Repeat once again ending with a layer of noodles. Top with the rest of the sauce, the mozzarella and Parmesan. Bake in a preheated 350 degree oven for 20 mins. then uncover and bake for 10 min more or until bubbling.

PORK: Americans don’t have a big choice of meats; veal and Lamb have all but disappeared, as have Cornish hens. I asked a market butcher about squabs and he didn’t know what I was talking about. Since the Meat Packers’ Union was dissolved, the same is true of cuts, especially the lesser ones such as brisket and 7-bone chuck. Even round roasts aren’t the counter regulars they were. If you Jan. 13, 2022want a prime piece at a reasonable price, it’s chicken or pork. Boneless pork loins are lean with no waste, tender, easy to cook, without the rare, medium or well problem and average a little over $1.00 per serving.  Pork Boston or Picnic butts are even less, sometimes on sale at $0.99 per lb. However, they take more time in prepping and cooking. For more pork recipes go to: Jan. 12, 2017,   Jan.28, 2021,   Jan.13, 2922.

*Pork Loins with Apricot Glaze: Serves 4—A great company dish
(2) 1 lb. Pork Tenderloins – Commercially prepared in plastic sleeves*

(1) 12oz jar apricot preserves

¼ cup Balsamic vinegar

1Tbs Teriyaki sauce

3 tsp minced fresh ginger

2 tsp minced garlic

1 tsp. Tabasco sauce

Kosher salt

Ground pepper

1 tsp salt – divided

1 tsp pepper – divided

Remove wrappers from pork and pat dry. Rub each with ½ tsp salt and ½ tsp pepper. Heat oven to 350 deg., Melt jam in a small saucepan with vinegar, Teriyaki sauce, Tabasco, garlic and ginger. Brush meat This dish is equally as famous using veal cutlets, boneless chicken breasts or turkey cutlets.

*Pork Chops Normandy: Serves 4

4 slices of pork loin or boneless loin chops @ ¾ inch thick- well trimmed

4 Tbs. butter>>>>>>1 Tbs. oil

1 large onion sliced>>>>> delete

¼ tsp ground cloves>>>>>>>1/2 tsp. Pumpkin Pie Spice

2 large apples cored and quartered lengthwise>>>>>4 medium apples peeled cored, 2 center round slices taken from each, remainder in chunks

½ tsp sugar>>>>delete

1 cup apple juice

1 envelope chicken bouillon granules>>>>>>>>delete

1 cup heavy cream OR 1 cup ½ and ½   with 1 ½ tsp cornstarch dissolved in it.>>>>>>>>>delete

Melt the butter in an oven proof skillet over medium heat and brown the pork well on both sides. While the meat is browning, add the onions to the skillet and cook until softened. Preheat the oven to 350 degrees. * Arrange the onion around the pork, sprinkle with the cloves. Sprinkle one side of the apple slices with the sugar, and arrange them fan-like, sugar side down, on the meat 2 slices per slice or chop. Add the juice and bouillon to the pan, cover and bake 40 min. Remove meat with a spatula, careful not to ustcook.butcherbox.com/cumin-crusted-pork-butt/ disturb the fruit, to a plate to keep warm. Return the skillet with the juices to the stove over low heat, add the cream and simmer until thickened. If you want to avoid using heavy cream, substitute milk with cornstarch dissolved in it. Stir until sauce thickens. It may need a few minutes simmering to reduce. Pour over meat and serve at once.

Optional directions: Place meat in a pan; top each piece with an apple slice. Pour oil, apple juice over and scatter apple pieces around, sprinkle with spice mix. Bake at 350 deg. for 30-35 min. Serve hot.

Pork Butts are the source of country ribs. If you want to try butchering a butt, even making your own sausage go to:  Jimmy Kerstein  https://www.youtube.com/watch?v=D10lJYqjLB4  For more recipes click : https://www.dinnerwithjoy.com/2023/01/

Cumin and Orange Pork Butt: Serves 4-From:https://justcook.butcherbox.com/cumin-crusted-pork-butt/

3-4 lb. pork butt-cut in large chunks-fat trimmed

Dry Rub

2Tsp. cumin

2 Tsp. garlic powder

2 Tsp. kosher salt

1tsp black pepper
Braising Ingredients

1 medium onion julienned

1 orange sliced

1cup orange juice                                    
Preheat oven to 300℉. Combine rub spices together and rub on pork butt. Place julienned onions, orange slices and orange juice in Dutch oven. Place pork butt on top and then put in oven uncovered. Baste pork after 30 minutes and braise for an additional 1½ hours. After 2 hours cover Dutch oven and braise for an additional 1 hour. Remove from oven and let rest covered for 20 minutes before slicing. For added flavor make a sauce with braising liquid. Simply remove the rind from the orange slices (they will easily peel away from the flesh after braising for 3 hours) and place them along with onions and liquid in a blender, puree for 2 minutes and adjust seasoning with salt and pepper.
NOTE: This freezes well and makes a quick dinner heated in the microwave.