What's Cooking with Jean
Thursday, May 22, 2008 30 ways to be a good guest

Next time you're headed to a bbq, and you offer to bring a dish and then panic...
Check this out!

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Posted by Jeannie :: 11:28 PM :: 0 comments

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Cast Iron Vegetables

I get in "ruts" and make the same thing over and over again. This is a rut right now, but oh what delicious spring side dish.

Preheat oven to 400 as you slice any combo of vegetables (squash, red potatoes, mushrooms in photo.) Prepare cast iron skillet by pouring olive oil to coat the skillet. Heat oil on medium high heat and add a few cloves of minced garlic. Saute for a minute or two. Add vegetables, pepper, fresh herbs, and salt to skillet and toss to coat with oil. I allow vegetables to "brown" slightly (4 to 5 minutes) then slide in the preheated oven until vegetables reach your desired tenderness (usually about 10 minutes).

[ Onions, zucchini, red potatoes, mushrooms, peppers, squash, eggplant...all work well!]

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Posted by Jeannie :: 10:57 PM :: 0 comments

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Pork Chops with Pineapple Relish

I made this a couple of weekends ago visiting my parents as a little mother's day treat for my mom...wonderful dish to welcome summer!

1 1/2 cups chopped fresh pineapple
1/2 cup chopped sweet onion
1 teaspoon chopped thyme
1 teaspoon distilled white vinegar
1 teaspoon fresh cilantro, chopped
2 (1-inch-thick) boneless pork loin chops
2 tablespoons olive oil
2 tablespoons dark rum

Toss together pineapple, onion, thyme, vinegar, cilantro, and 1/4 teaspoon salt. (I also added one shake of ground red pepper.)

Pat pork dry; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté pork, turning once, until well browned and just cooked through but still juicy, 6 to 10 minutes.

Transfer pork to plates. Add pineapple mixture and rum to skillet and sauté, scraping up brown bits, 1 minute. Serve pork with relish.

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Posted by Jeannie :: 10:53 PM :: 0 comments

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