My plan this summer was to keep dinner creative. It is so easy for me to get in a rut and keep cooking the same things (chicken, chicken, more chicken!) so for the last couple of months I have been trying to branch out.
CARAWAY PORK SCHNITZEL WITH APPLE CHUTNEY
To make the schnitzel, pound boneless pork cutlets to just under a half inch. Liberally salt and pepper both sides. Coat each side of the cutlet with Dijon mustard. Cover with caraway seeds and finally pat on a generous amount of Panko bread crumbs. I let these chops marinate for a few hours in the fridge. Bring them back to room temp for about 30 minutes on the counter. Heat a heavy bottomed skillet with 2 Tbsp. olive oil until almost smoking. Cook cutlets for about 3 minutes per side. I served this dish with Potatoes Anna, but forgot to turn the Anna over before taking the photo. They looked much better seared side up! Beautiful crisp and pretty design. I also made an Apple Chutney to pair with the pork.
Peel and chop 2 apples. I used two Pink Ladies. Finely dice 1 small shallot and 1 clove of garlic. Add 1 Tbsp. butter, 1 tsp. sugar, 1/2 tsp. salt, dash of cinnamon, clove and white pepper. Put all ingredients in a small saucepan with about 1/2 cup apple juice. Heat to boil and then reduce heat to simmer and cook until apples are just tender; about 15 minutes. This Chutney is good on just about anything!
CRISPY SKIN SALMON WITH
|Here's my first loaf. I look goofy because I was very excited! |
This loaf was a little misshapen, but tasted GREAT!
It made an excellent Grilled Gruyere and Red Onion
sandwich that I served to my new friend, Brenna Reilly.
|With the Grilled Gruyere sandwiches I made a thick and rich tomato soup.|
|Here's my second loaf, which is better shaped, but I forgot to cut |
the slices in the top so the crumb (inside part) was a bit dense.
|My Spiddal butcher, Mr. Feeney's Pork and Apple |
Sausage in those quick buns with potato salad,
roasted baby peppers and more of that apple chutney!