Buttermilk Pork Chops

A friend of ours gave us this recipe. This is her favorite way to cook pork chops. This recipe results in tasty and juicy pork chops.

Four 1-inch bone-in pork rib chops
1 quart buttermilk
Freshly ground pepper
2 Tablespoons olive oil

In a large bowel or shallow pan, place the pork chops and cover them with the buttermilk. Refrigerate 4 hours or overnight.

Preheat oven to 425 degrees Fahrenheit. Drain the pork chops and pat them dry. Season the chops with salt and pepper. In a large ovenproof skillet, heat the olive oil. Add the pork chops and cook over high heat until browned on the bottom, about three minutes on one side and then one minute on the other side. Be careful not to burn the chops. Transfer the skillet to the oven. Roast for l0 minutes (or less) until the instant-read thermometer inserted in the center registers 135 degrees F. Let the chops rest for 5 minutes.

Serves 4

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Italian Butter Bean Salad

I use butter beans in this recipe but other beans (black beans, navy beans etc.) work well also.  This is a good and delicious way to use leftover beans from the baked bean recipe published in April.

5-6 cups baked butter beans
¼ cup vinaigrette (see below)
Juice of 1 lemon
3 green onions, chopped
2 carrots, grated
~ 1/2 teaspoon salt and ~1/4 teaspoon black pepper to taste.

Combine the above ingredients and taste for seasoning.

Serves 6 to 8 as side

Vinaigrette: (from my blog under Sauces, March 30, 2011)

1 shallot, finely diced (optional)
1 Tablespoon Dijon mustard
3 Tablespoons white wine vinegar
½ cup olive oil or combination salad and olive oil
Salt and pepper to taste

Combine shallots, mustard and vinegar. Whisk in oil slowly, especially at first.

This makes approximately ¾ cup of vinaigrette and can easily be double.

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Baked Beans

There are many techniques for cooking dried beans. I use this method for dried butter beans but it can be used for black beans, cannellini beans, or Great Northern beans.

1 pound dried butter beans or other of your choice
1 large clove shallot, chopped
1 spring fresh sage
½ – 1 teaspoon salt
Olive Oil (1 Tablespoon plus more to drizzle at end)
Freshly ground black pepper

Rinse the beans and remove debris. Place beans in a bowl and add cold water to cover them by 2 or more inches. Refrigerate at least 4 hours or overnight.

Preheat oven to 300 degree Fahrenheit.

Drain the beans and place them in an ovenproof casserole that has a lid. Add fresh water to cover by 1 – 1½ inches. Add shallots, sage, 1 Tablespoon olive oil and cover. Bring to a simmer over low heat.

Place casserole in the oven and cook the beans until they are tender. This timing will depend on the size and the type of bean you are cooking. Cook approximately 45 – 60 minutes (or more if needed). Check beans for tenderness by eating 1 or two beans from different locations in the pot.

Add salt when the beans are tender and cook 5 minutes more. Drain the beans. Serve warm or at room temperature adding extra olive oil and freshly ground pepper to taste.

Serves 10 – 12 people as a side

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Potato, Green Bean, and Mushroom Salad (Easter Salad)

This recipe is excellent and worth the effort. We often make it during Springtime especially for an Easter Dinner celebration. You just need a ham or lamb chops and you have a meal. The salad has potatoes, mushrooms, green beans, and baby greens. Just add bread and you have a wonderful dinner.


4 oz. pancetta or bacon, coarsely chopped
2/3 cup chopped shallots
1 ½ teaspoons dried thyme
¼ cup plus 2 Tablespoons white wine vinegar
1/8 teaspoon powdered saffron
1 cup olive oil
¼ cup chopped fresh tarragon


8 small red-skinned potatoes, each cut into 6 wedges
7 oz. fresh shitake mushrooms, stems trimmed (or other mushroom like cremini)
8 oz. fresh oyster mushrooms

12 oz. haricots verts or other green beans, trimmed
16 cups assorted baby greens
2 large heads Belgian endive, sliced

Dressing: Cook chopped bacon or pancetta in a heavy large skillet over medium-low heat until crisp. Using a slotted spoon, transfer to paper towels and drain. Add chopped shallots and dried thyme to drippings in skillet and sauté ~ 2 minutes. Add white wine vinegar and powdered saffron. Remove skillet from heat. Whisk in olive oil and chopped tarragon. Season the dressing with salt and pepper.

Salad: Place potato wedges in a medium bowl. Add mushrooms in another bowl. Pour ¼ of dressing over each and toss to coat. Season potatoes and mushrooms with salt and pepper. Place potatoes in a single layer on a baking sheet. Place mushrooms in a single layer on another baking sheet. Let the potatoes and mushrooms stand for 30 minutes at room temperature.

Cooks beans in a large pot of boiling salted water until crisply tender, about 4 – 5 minutes. Drain and refresh the beans under cold water. Drain well.

Preheat oven to 400 degree Fahrenheit. Roast potatoes wedges until brown and crisp, (about 40 minutes) turning once. Roast the mushrooms until brown and crisp, (about 15 minutes) turning once.

Combine the warm potatoes, mushrooms, green beans, assorted baby greens, and sliced Belgian endive in a large bowl. Toss salad with enough remaining dressing to coat completely. Sprinkle the salad with cooked bacon (or pancetta).

Serves 8

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Beef Leftovers “Reinvented”

Flank steak on the grill (recipe in blog) is easy and tasty. We often have leftovers and this is one way I repurpose the leftovers. Also, if you have extra steak this recipe will work well.

1 medium leek, white part only chopped in ½ pieces
2 Tablespoons oil
~ 1 – 1 ½ cup leftover beef, cut into thin strips about 2 inch long
~ ½ + cup sour cream
½ teaspoon thyme or herb of choice
½ teaspoon salt
¼ teaspoon ground pepper to taste

Heat the oil in a heavy large skillet over medium high heat. Add the chopped leek pieces to the pan and sauté approximately 3-4 minutes until soft. Add meat strips to the skillet and cook until just warmed through. Add the sour cream and stir until well blended. Add thyme and season to taste with salt and pepper. Use more sour cream if needed.

Serve with noodles on the side and a green salad.

~ 2 servings

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Corn, Onion, and Cheddar “Pie”

This is one of our most requested recipes. We make this recipe to go with flank steak, BBQ chicken, and lamb chops. We make it throughout the year and more frequently in the warmer months. I am reposting it with some updates to the instructions. Do not be put off by the cream corn because you cannot tell that it is in the recipe.

1 large onion, chopped in medium dice
¼ cup butter
1 (8 1/2 oz.) package Corn Muffin Mix (I use Jif)
1 egg
1 (8 1/4 oz.) can cream-style corn (difficult to find this size so use half of the larger can)
1/4 cup milk, regular
2 drops Tabasco
1 cup sour cream
1/4 tsp. salt
1/4 to 1/2 tsp. dill weed
1 ½ cup shredded Cheddar cheese

Preheat oven to 350 degrees F. Lightly butter a deep pie plate or quiche dish.

Sautee the chopped onion in butter until softened; set aside to cool.

Combine muffin mix, egg, cream corn, Tabasco and milk. Pour mixture into greased pie plate and smooth the mixture on the bottom of the plate to form a “crust”.

To the sautéed, cooled chopped onion in the pan, add sour cream, salt, dill weed, and half of cheddar cheese. Spoon the onion and sour cream mixture over the corn crust. Spread the sour cream mixture gently (with a knife or spoon) over the “crust” and along the edge of the crust to overlap it. Sprinkle remaining cheddar cheese on top.

Bake at 350 degrees for ~35 – 40 minutes until the top is lightly browned. The center of the pie will not be totally set when removed from oven. Cool ~5 minutes before cutting. This dish can easily be reheated in the microwave oven.

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Old-Fashioned Broccoli Casserole

This recipe is the older version of the broccoli casserole with the can of soup etc. It is not quite as nutritious as the previous one with yogurt and sour cream but easy and delicious.

2 packages frozen broccoli, chopped
2 eggs beaten
1 small onion, chopped finely
1 can cream of mushroom soup
½ cup mayonnaise
1 cup grated cheddar cheese
¼ cup melted butter
1 package (7 oz.) herbed stuffing mix (Pepperidge Farm is a good choice)

Cook the broccoli. Combine eggs, onion, soup, and mayo to make a “sauce”. Place layer of broccoli in a 2 quart casserole dish. Add layer of cheese. Pour small amount of the sauce on top. Repeat. Top with stuffing mix and sprinkle with melted butter.

Bake for ~30 minutes at 350 degree Fahrenheit.

Serves ~ 6

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