Tuesday, May 15, 2012

What's Cooking?

My Mother's Day dinner of course.  You know, it stinks that Mother's Day falls on a Sunday.  SOME DAY, I would like to go to Mother's Day brunch.  Is that such a bad thing to want?  And since it is only ONE day a year, I don't think it is such a bad idea.  But what it can't be is bad food.  It would suck to go out and have a mediocre meal.  So, when I do decide to go out, it will be somewhere that I KNOW can cook better than I do.  (By the way, that isn't a brag, it is just the truth)

Pork Piccata
Grilled Zucchini
Caprese Salad with Greens

Heat 2 tbsp. butter and 2 tbsp. olive oil in large sauté pan over med. high heat.  Add pork tenderloin cutlets, salt and pepper each cutlet, and cook until golden brown.  Turn and continue cooking for a few minutes.  Remember, pork tenderloin should be a little darker and when properly cooked it will be medium.  Also, pork (with the exception of ground and slow, long cooking roasts) should be room temperature before cooking.  Remove from pan and put a lid over it to keep it warm.

Diagonally thick slice 2 medium size zucchini.  Add 2 tbsp. olive oil to grill pan (would have used a grill but ours went to the side of the curb and a new one was purchased yesterday.  If you are using a grill, just coat the zucchini slices with the oil.)  Heat the pan over med. high heat, add zucchini, and cook for about 2 minutes.  Turn slices over and repeat.  Salt and pepper to taste when serving.

After you have removed the pork, add 1/2 c. white wine, 1/2 c. vermouth to deglaze the pan.  Reduce by half and then add 1/2 chicken stock.  Reduce again by half.

Add 2 tbsp. capers and 2 tbsp. butter.  Whisk until butter is melted.

Add juice of one lemon, salt and pepper to taste.

1 bunch salad greens, two tomatoes (sliced), one fresh round of mozzarella sliced.  Top with balsamic vinegar, basil olive oil and fresh ground pepper.


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