Kitchen & Restaurant Food http://partner-onlineshop.com/kitchen/ Pork, Seafood, Beef Steak Recipes en-us Nucleus CMS v3.32 © Weblog http://backend.userland.com/rss http://partner-onlineshop.com/kitchen//nucleus/nucleus2.gif Kitchen & Restaurant Food http://partner-onlineshop.com/kitchen/ BlackenDecker Infrawave Oven http://partner-onlineshop.com/kitchen/index.php?itemid=354





[oven]]]> General http://partner-onlineshop.com/kitchen/index.php?itemid=354 Tue, 29 Jul 2008 00:58:07 -0400 Seafood Online Delivery http://partner-onlineshop.com/kitchen/index.php?itemid=353







[seafood]]]> Seafood http://partner-onlineshop.com/kitchen/index.php?itemid=353 Tue, 29 Jul 2008 00:53:17 -0400 Pricelist on Food Delivery http://partner-onlineshop.com/kitchen/index.php?itemid=278 Steak(Beef):
* Bacon Wrapped Filets :: 8 Per Box, 6 Oz. Each-$74.40
* New York Strip Steaks :: 4 Per Box, 11 Oz. Each-$57.64
* Ribeye Steaks :: 6 Per Box, 9 Oz. Each-$62.10
* Peppercorn Steaks :: 10 Per Box, 4 Oz. Each-$52.88
* T-Bone :: 4 Per Box, 10 Oz. Each-$57.60
* Homestyle Chopped Beef Steaks :: 18 Per Box, 4 Oz. Each-$49.90
* Mesquite Strip Steaks :: 10 Per Box 4 Oz. Each-$52.88
* Porterhouse Steaks :: 4 Per Box, 10 Oz. Each- $44.40
* 6-Pack Beef Special of the Week -- Only $299.00 Per Case/6 Boxes

Seafood:


* Cooked & Peeled Shrimp :: 60-70 Count Per 40oz Box, -$64.90
* Red Snapper Filet :: 10 Per Box 4.8 Oz Each, -$62.10
* Tiger Shrimp W/Shell :: 60-70 Count Per 40oz. Box, -$52.70
* Salmon Filets :: 8-6 Oz. filets Per 48oz. Box,-$44.40
* Catfish Filet Steaks :: 6-8oz. filets Per Box, 48 Oz Total Weight-$37.80
* Sea Bass Filets :: 8-6oz. filets Per Box, 48 Oz Total Weight-$45.80
* Peeled & Deveined T/Off Shrimp :: 60-70 Count Per 40oz. Box-$54.40
* Lobster Tails :: 6-6.67oz. tails Per 40oz. Box-$74.80
* 6-Pack Seafood Special of the Week -- Only $289.00 Per Case/6 Boxes

Chicken:


* Boneless, Skinless Breast :: 6-8oz Breast Per Box,$54.40
* Southwest Boneless Skinless Chicken Breast :: 6-8oz. Breast Per Box,$54.40
* Lemon Pepper Boneless Skinless Chicken Breast :: 6-8oz. Breast Per Box,$54.40
* Mesquite Boneless Skinless Chicken Breast :: 12 Per Box, 4 Oz Each-$54.40
* Teriyaki Boneless Skinless Breast :: 12 Per Box, 4 Oz Each-$54.40
* Italian Boneless Skinless Breast :: 6-8oz. Breast Per Box,$54.40
* Honey Dijon Boneless Skinless Breast :: 12 Per Box, 4 Oz Each-$54.40
* Seasoned Tender Fritters :: 24 Per Box, 2 Oz Each-$37.60
* 6-Pack Chicken Special of the Week -- Only $259.00 Per Case/6 Boxes

Pork:


* Boneless Pork Chops :: 16 Per Box, 3 Oz Each-$52.80
* Pork Roast :: 2 Per Box, 24 Oz Each-$38.70
* Pork Tenderloins :: 16 Per Box, 3 Oz Each-$48.80
* Italian Sausage :: 12 Per Box, 4 Oz Each-$36.60
* Bone in Pork Chops :: 12 Per Box, 4 Oz Each-$51.40
* Smoked Ham Steaks :: 6 Per Box, 8 Oz Each-$58.80
* Country Style Pork Ribs :: 8 Per Box, 6 Oz Each-$32.40
* Stuffed Center Cut Pork Chops :: 8 Per Box, 6 Oz Each-$54.00
* 6-Pack Pork Special of the Week -- Only $239.00 Per Case/6 Boxes

]]> Delivery & Price http://partner-onlineshop.com/kitchen/index.php?itemid=278 Mon, 14 Jan 2008 21:19:22 -0500 BONELESS PORK CHOPS http://partner-onlineshop.com/kitchen/index.php?itemid=277 BAKED BONELESS PORK CHOPS

1/2 c. all-purpose flour
2 tsp. paprika
1 1/2 tsp. salt
1/4 tsp. pepper
2 lbs. boneless pork chops
1/2 c. butter
1 minced sm. onion
1/2 c. minced green pepper
1 can (4 oz.) sliced mushrooms, drained
2 c. milk
Juice of 1 lemon

Mix 1/4 cup flour, paprika, salt and pepper. Dredge chops lightly in mixture. Brown chops on both sides in butter.

Transfer to shallow baking dish. Add onion, green pepper and mushrooms to skillet. Cook until onion is soft and golden.

Stir in remaining 1/4 cup flour. Blend in milk, stirring constantly and cook until sauce is smooth and thickened. Remove from heat; stir in lemon juice. Pour sauce over chops. Bake, uncovered, in preheated oven (350 degrees) for 1 hour. Makes 4-6 servings.


BAKED BONELESS PORK CHOPS

2 lb. boneless pork chops
1/2 c. flour
2 tsp. paprika
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. butter
1 minced onion
1/2 c. minced green pepper
4 oz. mushrooms, drained
2 c. milk
Juice of 1 lemon

Mix 1/4 cup flour, paprika, salt and pepper. Flour the chops, then brown in skillet with butter. Place in shallow baking dish. Add onion, green pepper, mushrooms to skillet.

Stir in remaining flour, blend in milk. Cook until sauce is smooth and thickened. Stir in lemon juice. Pour over chops and cover. Bake at 350 degrees for 1 hour.


BONELESS PORK CHOPS

1 lb. boneless pork chops, 1/4 inch thick
butter for frying
Pepper
1/4 c. minced green onion
2 tsp. Dijon mustard
1 c. canned chicken broth (College Inn brand is good)
2 tbsp. pure maple syrup or more to taste (I use 4)
1 tbsp. red wine vinegar

Have butcher cut chops 1/4-inch thick or flatten between wax paper. Pepper both sides. Melt butter in skillet. Saute pork 4 minutes per side. Remove from pan. Saute green onion in same pan 30 seconds. Mix in mustard and chicken broth. Cook 5 minutes. Stir in maple syrup and vinegar and cook another 5 minutes. Put chops back in skillet and heat through about 2 minutes. Serve chops with sauce poured over.



Boneless Pork Chop Bake
From Diana Rattray

Boneless pork chops are baked with a flavorful sauce.

INGREDIENTS:

* 1/2 cup flour
* 2 teaspoons paprika
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 2 pounds boneless pork chops
* 1/2 cup butter or margarine
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1/2 cup chopped celery
* 4 ounces sliced fresh mushrooms
* 2 cups milk
* salt and pepper to taste
* 2 tablespoons lemon juice

PREPARATION:
In a pie plate or wide, shallow bowl, combine 1/4 cup flour, paprika, salt and pepper. Lightly dredge chops in flour mixture. In a heavy skillet, melt butter or margarine over medium heat. Brown chops on both sides; transfer to a shallow baking dish. In the same skillet, sauté chopped onion, chopped bell pepper, and chopped celery until onion is tender; add mushrooms and continue cooking until onion lightly browns; add remaining 1/4 cup of flour, blending in well.

Add milk slowly, stirring constantly, until sauce is thickened. Taste and season to taste; add lemon juice. Pour sauce over chops in baking pan. Cover with foil and bake at 350° for 1 hour.

Serves 4 to 6.



Grilled Pork Chops

4 boneless Pork Chops, 1 inch thick

Marinade:
1 1/2 cup Vegetable oil
3/4 cup Soy Sauce
1/4 cup Worcestershire Sauce
2 Tablespoons dry Mustard
2 1/2 teaspoons Salt
1 tablespoon Black Pepper
1/2 cup Wine Vinegar
1 1/2 teaspoons Parsley Flakes
1 clove Garlic, chopped
1/3 cup Lemon Juice
Mix all of the Marinade ingredients together and pour over Pork Chops in a glass bowl or ziploc bag. Marinate for several hours, turning occasionally.

Grill over medium, indirect heat until desired doneness is achieved.
Serves 4.

Pork Chops with Herbs
4- 7 ounce boneless Pork Chops
1 teaspoon rosemary
1/2 teaspoon sage
1/2 clove garlic, chopped
Salt and freshly ground black pepper
1 cup water
1/2 cup dry white wine
Mix the rosemary, sage, garlic, salt and pepper. Rub the pork chops with the mixture.

Place the pork chops in a large greased skillet, add the water and cover. Simmer until all the water has evaporated, about forty-five minutes. Remove the cover and brown the pork chops in their own fat.

Add the wine and cook about one minute, turning the pork chops occasionally. The wine should be almost evaporated before serving.
Serves 4.



Paprika Pork Chops

6- 7 ounce boneless Pork Chops
1 clove garlic, finely chopped
1 teaspoon caraway seeds
2 teaspoons paprika
Salt and freshly ground black pepper to taste
1 cup dry white wine
Arrange the pork chops in a shallow heatproof casserole so that they do not touch. Mix the garlic, caraway seeds, paprika, salt and pepper and sprinkle over the pork chops. Add the wine. Cover and let the pork chops marinate in the refrigerator two to three hours.

Preheat oven to a slow 300 degrees F. Bake the pork chops in the marinade, uncovered, until tender, about one hour. Add more wine if necessary.

Serve with buttered noodles and the pan sauce.
Serves 6.

Tangy Citrus Pork Chops with Rice
6 boneless Pork Chops, 6 or 7 ounces each
3 tablespoons salad oil
1 1/2 cups raw rice
Salt to taste
6 large onions, sliced
6 lime or lemon slices
6 tablespoons chili sauce
3 cups tomato juice or water
1/2 teaspoon hot pepper sauce
Preheat oven to a moderate 325 degrees F.

In a Dutch oven, heat the oil, add the pork chops and brown on both sides. Remove the pork chops and drain off all but four tablespoons of the fat.

Stir in the raw, dry rice, coating all the grains with fat. Arrange the pork chops on top of the rice and sprinkle with the salt. Place a slice of onion, a slice of lime and a spoonful of chili sauce on each pork chop. Add the tomato juice and hot pepper sauce, cover tightly and bake until the pork chops are tender, about one hour.
Serves 6.

Polish Pork Chops
4 boneless Pork Chops, 6 to 7 ounces each
3 tablespoons chopped onion
1 cup tomato sauce
1/2 cup sour cream
1 small dill pickle, chopped
3 tablespoons dry sherry
Salt and freshly ground black pepper to taste
In a lightly greased skillet brown the pork chops on both sides over brisk heat. Cover, reduce the heat and cook slowly until the pork chops are almost tender, about twenty minutes.

Add the onion, cover and continue cooking until the pork chops are tender and the onion is soft, about five minutes longer. Add the tomato sauce and sour cream and heat to simmering. Do not boil sauce after sour cream has been added or it will curdle.

Stir in the pickle, sherry, salt and pepper.
Serves 4.

Pork Chops Charcutiere
6 boneless Pork Chops, 6 to 7 ounces each
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup each finely chopped shallots and onion (or all onion if shallots are not available)
3/4 cup dry white wine
1 1/2 cups canned beef gravy
2 tablespoons cold butter
1 tablespoon Dijon or Dusseldorf mustard
3 small sour gherkins, cut into julienne strips
Sprinkle the pork chops with salt and pepper. Heat the oil in a skillet and brown the pork chops on both sides. Cook twenty minutes or until cooked through. Transfer to a warm platter.

Pour off all but two tablespoons of fat from the pan and add the shallots and onions to the skillet. Cook, stirring, two minutes.

Add the wine to the skillet and stir to dissolve brown particles in the bottom of the pan. Cook until the wine is totally reduced. Add the brown sauce and cook about twelve minutes.

Turn off the heat and stir in the cold butter. Add the mustard and stir. Do not reheat. Add the gherkins. Spoon a little sauce over each pork chop and serve the remainder in a sauceboat.
Serves 6.

Braised Pork Chops
6 boneless Pork Chops 6 to 7 ounces each
3 tablespoons butter or bacon fat
1 large onion, chopped
1 teaspoon flour
2 teaspoons salt
2 teaspoons prepared mustard
Freshly ground black pepper to taste
1 cup beef broth
2 tablespoons chopped dill pickle
In a skillet heat two tablespoons of the butter, add the pork chops and brown on both sides. Remove the pork chops from the pan.

Heat the remaining tablespoon of butter in the skillet, add the onion and saute for three minutes. Add the flour, salt, mustard, and pepper and stir until well blended. Gradually add the heated broth and chopped pickle and simmer five minutes.

Return the pork chops to the skillet and spoon the sauce over them. Cover and simmer until the pork chops are tender, about fifteen minutes.
Serves 6.

Pork Chops with Rye Bread Stuffing
6 boneless Pork Chops 6 to 7 ounces each
2 tablespoons butter
1 medium onion, chopped
1 large clove garlic, minced
1 1/2 cups soft rye bread crumbs
3/4 teaspoon salt
1/2 teaspoon caraway seeds
1/4 cup chopped parsley
1 egg, slightly beaten
3 tablespoons water
1 cup broth or water
2 tablespoons flour
Cut pockets into the sides of the pork chops. Preheat oven to a moderate, 350 degrees F.

In a skillet, heat the butter and saute the onion and garlic for about five minutes. Remove from heat. Combine with the bread crumbs, salt, caraway, parsley, egg and three tablespoons of water and mix well.

Stuff the pockets made in the pork chops with the mixture, closing the openings with toothpicks. Place the pork chops in a baking pan and season to taste with additional salt and pepper. Cover tightly and bake thirty minutes. Uncover and continue baking until brown and tender, about thirty minutes longer. Remove pork chops to a heated platter.

Pour off fat from the pan. Add broth to the pan and bring to a boil. Thicken with flour mixed with a little water.
Serves 6.

Barbeque Pork Chops
4 boneless Pork Chops, 1 to 1 1/2 inches thick

Marinade:
2 cups Soy Sauce
1 cup Water
1/2 cup Brown Sugar
1 Tablespoon dark Molasses
1 teaspoon Salt

Barbecue Sauce:
1/3 cup Water
1- 14 oz. bottle Ketchup
1- 12 oz. bottle Chili Sauce
1/2 cup Brown Sugar
1 Tablespoon dry Mustard
Combine Marinade ingredients and place Pork Chops in a glass bowl or ziploc bag with the mixture. Marinate overnight.

Remove Pork Chops from the Marinade and discard the liquid. Place Pork Chops in a baking dish, cover tightly and bake at 350 degrees F for two hours.

While the Pork Chops are baking, mix all of the barbecue sauce ingredients together in a pan and bring to a slight boil on the stove top. Remove the Pork Chops from the oven after two hours and pour the barbecue sauce over the Pork Chops. Return to oven, cover, and continue baking for thirty minutes or until tender.
Serves 4.

Pork Chops with Basil
8- boneless Pork Chops, 6 or 7 ounces each
Flour for dredging
Garlic salt to taste
Olive oil
2 teaspoons chopped fresh basil
1/2 cup Marsala wine (apricot or plum juice may be substituted)
Preheat oven to a slow 250 degrees F.

Combine flour and garlic salt in a paper bag, add the pork chops and toss lightly until they are thoroughly covered with the mixture. Brown pork chops in a heavy skillet, using enough olive oil to cover bottom of skillet.

Arrange the pork chops neatly in a shallow ungreased baking dish without letting them overlap. Sprinkle with basil. Cover the dish well with aluminum foil. Bake until the pork chops are tender, about one and one-half hours. Skim off the fat.

Add the wine or fruit juice to the baking dish, remove the cover and continue to cook, basting occasionally, until the liquid bubbles.
Serves 8.

Pork Chops Neopolitan
6 boneless Pork Chops, 6 to 7 ounces each
2 tablespoons olive oil
1 clove garlic
Salt and freshly ground black pepper to taste
3 tablespoons tomato paste
3 tablespoons dry white wine
1 green pepper, finely chopped
1 pound fresh mushrooms, sliced
In a heavy skillet heat the oil, add the garlic and cook until browned. Discard the garlic.

Add the pork chops and brown on both sides. Sprinkle the pork chops with salt and pepper.

Add the remaining ingredients, cover and simmer over low heat until the pork chops are tender and cooked through, about thirty to thirty-five minutes.
Serves 6.

Beer and Honey-Mustard Marinated Pork Chops
1 cup beer (substitute ginger ale)
1/2 cup prepared mustard
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
6 boneless Pork Loin Chops (6 ounces each)
In a bowl combine the first eight ingredients; mix well. Pour one cup of the marinade into a resealable plastic bag; add the pork chops. Seal the bag and turn to coat the pork well. Refrigerate for at least one hour.

Set aside 1/2 cup of the marinade for basting and 3/4 cup for serving. Cover and refrigerate them both.

Coat grill rack with non-stick cooking spray before lighting the grill. Drain the marinade from the pork and discard it. Grill the pork chops, uncovered, over medium heat for 15 minutes or until the juices of the meat run clear. Be sure to baste the chops with the 1/2 cup of reserved marinade, occasionally, while grilling.

Serve pork chops with the 3/4 cup of reserved sauce.
Serves 6.

Stuffed Pork Chops and Sour Cream Gravy
4- 7 ounce Pork Chops
2 tablespoons fat drippings or vegetable oil
1 medium onion, chopped
1 cup chopped mushrooms
1 cup bread cubes or coarse crumbs
1 tablespoon chopped parsley
1/4 teaspoon salt
1/4 teaspoon sage or poultry seasoning (optional)
Ground black pepper to taste
2 tablespoons sour cream, approximately
1/4 cup water

Sour Cream Gravy:
Pork drippings
1 1/2 cups water
3 tablespoons flour
1/2 cup sour cream
Salt
Ground black pepper
Cut side pockets into the pork chops. Preheat oven to a moderate 350 degrees F.

In a skillet heat the drippings or oil, add the onion and saute until transparent. Add the mushrooms and cook, stirring often, about two minutes. Add the bread crumbs, parsley and seasonings and stir together well. Add enough sour cream to moisten the mixture.

Stuff the pork chop pockets with the mixture and close the openings with toothpicks. Sprinkle lightly with additional salt, sage and pepper.

Arrange the pork chops in a baking dish, add one-quarter cup water and bake, covered, thirty minutes. Remove the cover and bake uncovered until brown and tender, about thirty minutes longer.

Reserve the baking pan drippings for the sour cream gravy. Pour the drippings from the baking pan into a bowl. Add the water to the pan and scrape loose all the brown particles in the pan sticking to the sides and bottom. Skim the fat from the drippings and place three tablespoons of the fat in a sauce pan, discard the remainder. Stir the flour into the fat and brown. Slowly add the water from the pan and the drippings from the bowl and cook, stirring, until thickened.

Add the sour cream and heat gently, while beating with a whisk or rotary beater. Do not let boil. Correct the seasonings and serve over pork chops.
Serves 4.

Breaded Pork and Ham Roll-Ups
1 egg
1/3 cup milk
1 1/4 cups dry bread crumbs
1 teaspoon seasoned salt
4 boneless Pork Loin Chops, sliced thin (1/4 inch)
4 thin slices deli ham
2 tablespoons vegetable oil, divided
In a shallow bowl, lightly beat egg and milk. In another shallow bowl, combine bread crumbs and seasoned salt.

Flatten pork chops to 1/8 of an inch thickness with a mallet, between two pieces of wax paper. Place a ham slice on each pork chop, folding in sides and ends and roll-up. Secure each with a toothpick. Dip each roll-up in egg mixture, then coat with crumb mixture.

In a large skillet over medium-high heat, brown roll-ups in one tablespoon of the oil for two minutes on each side.. Add remaining oil. Cook 10 to 12 minutes longer or until meat juices run clear, turning occasionally. Discard toothpicks before serving.
Serves 4.

Pork Chops in Sour Cream
6 boneless Pork Chops
3/4 teaspoon dried sage, crushed
1/2 teaspoon salt
2 tablespoons shortening
2 medium onions, sliced
1 beef bouillon cube
1/2 cup sour cream
1 tablespoon flour
2 tablespoons snipped parsley
Rub pork chops with a mixture of sage, salt, and a dash of pepper. Brown pork chops lightly on both sides in melted shortening in a hot skillet. Drain off excess fat; add onions. Dissolve bouillon cube in 1/4 cup boiling water. Pour over chops. Cover and simmer for 30 minutes or until meat is done. Place meat on serving platter.

Prepare gravy by combining sour cream and flour in small bowl. Slowly stir in meat drippings. Return mixture to skillet; cook and stir just until boiling. Add water till desired consistency is reached. Serve over pork chops; garnish with parsley.
Serves 6.

Pork Chops with Rosemary
6 boneless Pork Loin Chops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 shallots, finely chopped
1/2 cup dry vermouth
1 tablespoon fresh rosemary
Lightly grease bottom of large skillet and heat over medium-high heat. Add pork chops and brown on both sides. Sprinkle with salt and pepper. Add the shallots and vermouth. Over high heat, heat to boiling, reduce heat to low, cover and simmer 10 to 15 minutes or until fork-tender.

Remove the pork chops and skim any fat from the pan juices. Sprinkle fresh rosemary over the pork chops, then spoon pan juices over the chops. Serves 6.

Pork Chops and Kraut
1 tablespoon vegetable oil
6 boneless Pork Loin Chops
1/2 teaspoon caraway seeds
1 bay leaf
1 tablespoon dark brown sugar
1/2 cup dry vermouth
2 pounds sauerkraut, rinsed and drained
In a large skillet over medium heat, heat oil until hot. Fry pork chops quickly until browned. Drain off fat. Add caraway seeds, bay leaf, brown sugar and vermouth; heat to boiling. Reduce heat to low; cover and simmer seven to ten minutes. Add sauerkraut and heat through.
Serves 6.

Pork Chops with Herb Stuffing/Wine Sauce
6- 7 ounce Pork Chops
Salt and freshly ground black pepper to taste
1/4 cup butter
3/4 cup chopped onion
1/4 cup chopped celery
1 1/2 cups bread cubes
1 teaspoon dried fennel seeds, crushed
1/2 cup chopped parsley
1/4 cup heavy cream, approximately
Dry white wine
1 teaspoon cornstarch for each cup of liquid to be thickened
Preheat oven to a moderate 350 degrees F.

Cut pockets into the sides of the pork chops. Sprinkle the pork chops inside and out with salt and pepper.

In a heavy skillet heat three tablespoons of the butter, add the onion and celery and cook until the onion is transparent. Add the bread cubes, fennel seeds and parsley and remove from the heat. Add enough heavy cream to moisten the mixture.

Stuff the pork chop pockets with the mixture and close the openings with toothpicks. In a Dutch oven melt the remaining butter, add the pork chops and brown on both sides. Add wine to a depth of one-quarter inch, cover and bake for one hour. Transfer the pork chops to a warm platter and keep hot.

Bring the remaining sauce to a boil. Mix the cornstarch with a little water and stir into the sauce. Correct the seasonings as the sauce thickens then serve with the pork chops.
Serves 6.

Spicy Pork Chops
Ingredients
1 Tbsp. olive oil
1 tsp. chili powder
2 cloves garlic, minced
1/2 tsp. oregano, or 2 tsp. fresh, chopped
1/4 tsp. red pepper flakes
1/4 cup red wine vinegar
1/4 tsp. sugar
4 boneless pork loin chops, about 4 oz. each
4 whole wheat rolls
Instructions
Prepare grill or broiler. Combine first 5 ingredients in a small heavy skillet over medium heat. Sauté 2-3 minutes. Remove from heat and let cool 3 minutes. Stir in vinegar and sugar. Arrange pork chops in a baking dish. Pour marinade over pork and turn to coat. Cover and marinate in the refrigerator at least 20 minutes. Grill or broil pork chops 6-7 minutes per side or until cooked throughout. Season with salt to taste. Serve with rolls.

Cajun Pork Chops
1/4 cup vegetable oil
6 Boneless Pork Chops
Salt and pepper to taste
1 cup Italian salad dressing
Two 6 oz cans mushrooms steak sauce
One 4 oz can mushroom stems and pieces
1-1/2 tbs browning sauce
1 cup water or more if needed
Season pork chops with salt and pepper. Put in a plastic container and pour Italian Dressing over the chops. Cover and refrigerate for 24 hours. Drain pork chops, reserve dressing and put 5 to 6 quart Dutch oven and cook over medium high heat with the 1/4 cup of oil. Brown chops on both sides. Add reserved dressing, browning sauce and water. Cook chops until tender adding water if necessary. Stir often. Add the mushroom steak sauce and mushrooms with liquid. Taste for seasoning and adjust. Simmer 20 more minutes. Serve with hot cooked rice and coleslaw.

]]> Pork http://partner-onlineshop.com/kitchen/index.php?itemid=277 Mon, 14 Jan 2008 19:33:47 -0500 Bone in pork chops Recipe http://partner-onlineshop.com/kitchen/index.php?itemid=276 Honey Garlic Pork Chops

4 bone in pork loin chops (6 oz each)
1/4 cup honey
1/4 cup lemon juice
2 tablespoons soy sauce
1 clove garlic, minced

In a large nonstick skillet coated with nonstick cooking spray, brown pork chops on both sides. Cook over medium heat for 10-12 minutes or until juices run clear & a meat thermometer reads 160ºF.

In a bowl, combine the honey, lemon juice, soy sauce & garlic. Remove chops & keep warm.

Add honey mixture to the skillet; cook over medium heat for 3-4 minutes, stirring occasionally. Pour over chops.


Roasted Pork Chops With Caramelized Baby Onions

4 (8-ounce) bone-in pork chops

1/2 teaspoon salt

1/4 teaspoon black pepper

2 slices bacon

1 (16-ounce) bag frozen small whole onions, thawed

1 teaspoon sugar

1/4 cup lower-sodium chicken broth

2 tablespoons balsamic vinegar

Preheat the oven to 375° F. Use cooking spray to coat a baking dish large enough to hold the pork in a single layer without crowding.

Sprinkle the pork chops with salt and pepper and set aside.

Cook the bacon in a large skillet. Transfer the cooked slices to a plate lined with paper towels to drain. Pour off all but a thin layer of bacon drippings from the skillet.

Add the chops to the pan and cook them about 3 minutes on each side, or until nicely browned. Transfer them to the baking dish and roast in the oven 5 to 6 minutes, or until an instant-read thermometer inserted in the thickest part of the chop (and not touching the bone) registers 145° F.

Meanwhile, add the onions to the skillet as soon as the chops are removed and cook them over medium heat, stirring occasionally, for 2 minutes. Sprinkle the onions with the sugar and cook 5 minutes longer, or until they are completely browned.

Add the broth to the pan and bring to a boil. Boil until the liquid is reduced by about half, then stir in the balsamic vinegar. Continue to boil, and stir to bring up any bits on the bottom of the pan, until the sauce is reduced to a syrup.

Crumble the bacon and add it to the onions. Season to taste with salt and pepper, if desired.

Serve the chops with the onions over them.

Makes 4 servings.



Vermont Maple Syrup Pork Chops Recipe

Yet another great New England recipe from the Boston Globe. We made this the other night and loved it. The maple syrup with the vinegar give it a bit of a sweet and sour flavor.

6 pork chops
Oil as needed for browning
1/4 cup chopped onion
1 Tbsp vinegar
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 cup maple syrup
1/4 cup water
1 Tbsp Worcestershire sauce
Salt to taste
Flour as needed to thicken the gravy

1 Preheat the oven to 400°F. Lightly brown the pork chops in a small amount of oil, then place them in a flat baking dish with sides.

2 Combine the other ingredients in a small saucepan and heat until warm; pour over chops. Cover and bake for 45 minutes, basting occassionally.

3 Place the pork chops on a warming platter and pour the sauce into a saucepan. Thicken it slightly with flour to make a gravy, salt to taste, and serve it over the chops.

Serves 4 to 6, depending on the size of the pork chops.



Pork Chops alla Pizzaiola
Recipe courtesy Giada De Laurentiis

2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes, or more to taste
1 tablespoon chopped fresh Italian parsley leaves

Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.

Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.

Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.



Spice-Rubbed Grilled Pork Chops

from The Big Book of Outdoor Cooking & Entertaining by Cheryl and Bill Jamison

Cooking Method: Grilling

Dry rubs are also a terrific way to season pork chops. Select chops of close to an inch in thickness — nothing flimsy — then grill them over steady medium heat. We opt for rib chops over the center-cut variety when cooking outdoors because their greater fat content helps keep them moist, and we always prefer bone-in chops for their juiciness. You might add a barbecue sauce on the side with these, but we relish their crispy surface unvarnished.

Servings: Makes 6 to 8 servings.
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Ingredients
Pork Chop Willy's Grilling Rub
3 tablespoons sweet paprika, preferably Spanish
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon granulated garlic or garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne

Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick
Vegetable oil spray
Preparation
At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.

Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).

Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.

Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.



About Pork Chops

Pork chops have been a favorite comfort food and dietary staple for thousands of years. In the past few decades, pork producers have paid particular attention to breeding and feeding techniques, resulting in leaner, healthier meat that is tender and delicious, with a mild flavor well accompanied by spices or fruit.

Pork chops are cut from the animal’s loin, the central and lower part of the back. Most pork chops have some bone in them, though boneless varieties are available for a slightly higher price. These chops may be center cut, butterfly, sirloin, country style, rib, or blade varieties depending on the exact placement of the meat, the shape of the cut, its thickness, and fat content.


Pork Chop Recipes and Tips

High quality pork chops will be a medium reddish pink. Darker colors are typically more flavorful, but do not keep long, while brown or greenish meat is spoiled and must be discarded. For healthier, lower fat pork chop recipes, trim excess fat before cooking. These chops may be stuffed, seasoned, or marinated for additional flavor; apple is a traditional accompaniment and complimentary flavor.

Pork chops can be baked, broiled, fried, sautéed, grilled, or braised. Whichever cooking method is called for in the recipe, be certain that the meat reaches an internal temperature of 160 degrees Fahrenheit for proper food safety. The meat may still be slightly pink in the center even though it is fully cooked, but take care not to overcook pork – it can dry out quickly when overdone, becoming tough and tasteless. To preserve the juices, use a meat thermometer rather than cutting into the chops to test for doneness.

Leftover chops will keep in the refrigerator for several days, but cooked pork does not typically freeze well. To reuse your leftovers, consider creating a pork salad or shredding the meat for a pulled pork sandwich.

]]> Pork http://partner-onlineshop.com/kitchen/index.php?itemid=276 Mon, 14 Jan 2008 19:19:54 -0500 Bacon Wrapped Filet Steaks http://partner-onlineshop.com/kitchen/index.php?itemid=275 Bacon Wrapped Filet Steaks Topped with Roasted Garlic Butter

12 large garlic cloves, peeled
1/4 C. olive oil
3 T. unsalted butter, cut into small chunks
Kosher salt
3 1/2 tsp. chopped chives
1/2 tsp. coarsely ground black pepper
1/2 tsp. dried thyme leaves
4 (6- to 7-oz.) filet steaks, about 1 inch thick
4 very thin slices of lean bacon
6-inch wooden skewers or toothpicks, soaked
in water 10 minutes and patted dry

Preheat oven to 400°F.

Place peeled garlic and olive oil in 1-cup, ovenproof ramekin, soufflé dish or custard cup. Cover dish tightly with aluminum foil and place in oven. Roast on center rack until garlic is golden and very tender and soft when pierced with knife, about 30 minutes (start checking cloves after 20 minutes and then every 5 minutes until done).

With slotted spoon, remove garlic from bowl and reserve oil. Place garlic, 1 1/2 teaspoons of the reserved oil, butter and 1/8 teaspoon salt in food processor or blender and process, pulsing machine on and off for 30 seconds or less until garlic is coarsely chopped and blended with butter and oil. Transfer garlic butter to small bowl and stir in 2 teaspoons of the chives. (Garlic butter can be prepared 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before ready to use.)

When ready to cook steaks, oil a grill rack and prepare grill. In small bowl, stir together 1 teaspoon kosher salt, coarsely ground black pepper and thyme. Rub both sides of each filet with some of this seasoning. Then wrap each steak around its sides with 1 slice of bacon. Skewer bacon in place with wooden skewer or with 2 to 3 toothpicks.

Grill steaks until lightly charred on the outside and until bacon is cooked, about 5 minutes per side for medium-rare.

When done, remove steaks from fire and place on warm serving plate. Remove toothpicks. Top each steak with 1 generous pat of roasted garlic butter and sprinkle with some of remaining chives. Butter will start to melt and season the steaks. Serve immediately.

Serves 4.




Bacon-Wrapped Beef Fillets
from Southern Living

Prep: 15 min., Stand: 40 min., Grill: 20 min. Use salt-free seasoning to add big flavor without additional sodium.
Ingredients

1 tablespoon salt-free Greek seasoning
1/4 teaspoon garlic powder
1/4 cup steak sauce
1/4 cup orange juice
4 (4-oz.) 1 1/2-inch-thick beef tenderloin steaks
4 turkey bacon slices

Preparation
1. Combine first 4 ingredients in a shallow dish or large zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and let stand 30 minutes. Remove steaks from marinade, and discard marinade. Set steaks aside.

2. Microwave turkey bacon on HIGH 30 seconds.

3. Wrap 1 slice of bacon around each steak, and secure with wooden picks.

4. Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Remove steaks from grill, and let stand, loosely covered with aluminum foil, 10 minutes before serving.

Makes 4 servings




Bacon Wrapped Filet Mignons

* 3 tablespoons Garlic Butter Spread (Available in Hilltop produce Dept.)
* 1 tsp. parsley flakes
* 1 tsp minced Onion
* 4 beef tenderloins, 1" to 1 1/2" thick
* 4 slices bacon

Preheat broiler. Melt butter and add parsley and onion. Wrap bacon slice around fillets. (Use more bacon if desired.)

Place meat on broiler pan 3" to 4" from heat. Broil 5 to 7 minutes each side for rare. Broil 8 to 10 minutes each side for medium. Brush with butter mixture occasionally during cooking.




BACON WRAPPED FILET MIGNONS

2 tbsp. butter
1 tsp. parsley flakes
1 tsp. instant minced onion
4 beef tenderloins, 1" to 1 1/2" thick
4 slices bacon

Preheat broiler. Melt butter and add parsley and onion. Wrap bacon slice around fillets. (Use more bacon if desired.)

Place meat on broiler pan 3" to 4" from heat. Broil 5 to 7 minutes each side for rare. Broil 8 to 10 minutes each side for medium. Brush with butter mixture occasionally during cooking.




BACON-WRAPPED FILET STEAKS TOPPED WITH ROASTED GARLIC BUTTER

12 large (not jumbo) cloves garlic, peeled
1/4 cup olive oil plus extra for oiling grill rack
3 tablespoons unsalted butter, diced
Kosher salt
3 1/2 teaspoons chopped fresh chives or flat-leaf parsley, divided
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme
4 6- to 7-ounce filet steaks, 1 inch thick, trimmed of excess fat
4 very thin slices lean bacon
6-inch wooden skewers or toothpicks (which have been soaked in water for 30 minutes before using and patted dry).

Arrange an oven rack at center position and preheat oven to 400 degrees. Place garlic in a 1-cup, ovenproof ramekin, soufflé dish, or custard cup, and add 1/4 cup olive oil. Cover dish tightly with aluminum foil and place in oven. Start checking cloves after 20 minutes and check every 5 minutes until done. Roast until garlic cloves are golden and soft when pierced with a knife, about 30 minutes. Remove from oven.

To make roasted garlic butter: With a slotted spoon, remove garlic cloves from bowl and reserve oil. Combine garlic, 1/2 tablespoon of the reserved oil, the butter, and 1/8 teaspoon salt in a food processor or blender and process, pulsing machine on and off for 30 seconds or less, until garlic is coarsely chopped and blended with butter and oil. Remove garlic butter to a small bowl and stir in 2 teaspoons of the chives. If the butter melts during this process, do not worry. Just refrigerate until firm again. (Garlic butter can be prepared a day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before ready to use.)

When ready to cook steaks, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). In a small bowl, stir together 1 teaspoon salt, the black pepper, and thyme. Rub both sides of each filet with some of this seasoning. Then wrap each steak around its sides with a slice of bacon. Secure bacon in place with a wooden skewer or with 2 to 3 toothpicks. Grill steaks until lightly charred on the outside and until bacon is cooked, 4 to 6 minutes per side for medium-rare. (Internal temperature should be 145 degrees). Watch carefully to prevent overcooking.

Place steaks on a serving plate. Top each steak with a generous pat of Roasted Garlic Butter and sprinkle with some of the reminaing chives. Serve immediately. The butter will start to melt and season the steaks.

From: The Big Book of Backyard Cooking by Betty Rosbottom. San Francisco




BACON WRAPPED FILET MIGNON

To make it extra special, you can use Hereford Beef filets that can be ordered directly

Ingredients:

4 - 8 oz. filet mignons
4 slices smoked or peppered bacon
8 oz. cambozola cheese
1/2 lb. whole, peeled shallots
2 T. sugar
1/2 cube unsalted butter
1/4 C. olive oil
2 C Kunde Estate Zinfandel Port
6 C. beef stock


Preparation:

Sauce:
In an oven proof pan, melt butter with olive oil and shallots. Add sugar and coat shallots well. Place in hot oven (425 degrees) tossing twice during cooking time, about 20 minutes or until very brown and caramelized. Remove from the oven and deglaze with port. Reduce by half, add stock and bring to a boil, reduce heat and simmer for 1 hour or until thickened.

Filet:
Wrap 1 piece of bacon around each filet, securing with butcher twine. Grill to desired doneness. Cut off string. Top with 2 ounces of cheese. Pour heated sauce over cheese to melt. Serve immediately.

Serve with:
2004 Cabernet Sauvignon

]]> Beef Steaks http://partner-onlineshop.com/kitchen/index.php?itemid=275 Mon, 14 Jan 2008 19:08:11 -0500 Pork http://partner-onlineshop.com/kitchen/index.php?itemid=274
* Boneless Pork Chops :: 16 Per Box, 3 Oz Each-$52.80
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* 6-Pack Pork Special of the Week -- Only $239.00 Per Case/6 Boxes
]]> Pork http://partner-onlineshop.com/kitchen/index.php?itemid=274 Mon, 14 Jan 2008 18:54:06 -0500 Chicken http://partner-onlineshop.com/kitchen/index.php?itemid=273
* Boneless, Skinless Breast :: 6-8oz Breast Per Box,$54.40
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* 6-Pack Chicken Special of the Week -- Only $259.00 Per Case/6 Boxes]]> Chicken http://partner-onlineshop.com/kitchen/index.php?itemid=273 Mon, 14 Jan 2008 18:53:30 -0500 Seafood http://partner-onlineshop.com/kitchen/index.php?itemid=272
* Cooked & Peeled Shrimp :: 60-70 Count Per 40oz Box, -$64.90
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]]> Seafood http://partner-onlineshop.com/kitchen/index.php?itemid=272 Mon, 14 Jan 2008 18:52:51 -0500 Steaks http://partner-onlineshop.com/kitchen/index.php?itemid=271
* Bacon Wrapped Filets :: 8 Per Box, 6 Oz. Each-$74.40
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* Mesquite Strip Steaks :: 10 Per Box 4 Oz. Each-$52.88
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* 6-Pack Beef Special of the Week -- Only $299.00 Per Case/6 Boxes]]> Beef Steaks http://partner-onlineshop.com/kitchen/index.php?itemid=271 Mon, 14 Jan 2008 18:51:52 -0500