Monthly Archives: March 2014

Tonkatsu


I made these for a potluck recently, and they were a hit.  I thought I’d made lots, and would be taking the leftovers home, but there weren’t any.

That’s  a good thing though.

Tonkatsu

2- 2 1/2 lbs. Pork Tenderloin, cut into slices

Flour Dredge
1-2 cups flour
1/2-1 tsp. salt
1/2-1 tsp. pepper
1/2 tsp. onion powder (I like California style onion powder, it has little bits of green in it)

Egg Dip
2 eggs
1 tablespoon milk Whisked together

Final Dredge
1 package Panko  (about 2 cups or so)
(you could season the panko if you like with some dried herbs here, I just thought of it, and will do it the next time I make this)

3 cups oil for frying.

To start with, cut the pork tenderloin into slices, and trim off any of the silver skin and fat.

 

Take the meat mallet and pound them out gently so they are all the same thickness.  Set aside.

Prepare the dredging and dipping ingredients,

Flour with salt, pepper and onion powder.  Stir together.

Always taste your flour after you add the seasonings.  Dip a small spoon in the flour, then wet a finger,  dip it into the flour and taste.  You should be able to taste the salt, and if not go ahead and add a little more.  This is all to taste, your taste, not mine.

The cast of characters awaits.

Dredge the meat into the flour, coating both sides and knocking off the excess flour.

 

Then dip it into the eggs,

and finally into the Panko Crumbs, pressing the crumbs into both sides of the meat.

Set them aside, I used a parchment lined pan, makes for an easier cleanup.

 

At this point you can put them into the fridge or even the freezer to be cooked at a later time.   If you let them sit for a few minutes with the crumb coating on them, the coating will adhere better and you won’t have bits and pieces of the coating floating in the oil when you fry them.

And I got into the zone and forgot to take a picture of them as they were cooking.  But basically, just let them slip into the hot oil (at least 325 deg.), and cook them for about 2 minutes per side, just til golden brown.   Take out and let them drain.   I have a little trick I use when I’m frying anything, I place the fried food on a couple of coffee filters.   I buy those by the hundreds, they are food safe, and easy to use.
This is the finished platter of Tonkatsu ready to go to Boat Club.  I used them to absorb any steam rising, as well as oil.   They work great.

Serve with some of the spring roll dipping sauce I came up with for Tapas last month, as well as some more traditional Katsu sauce.    Which is so dead easy, I wish I’d known how to make it earlier, and now I do, I will make it again.

Katsu Sauce

1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup Soy Sauce
1/4 cup Hoisin Sauce
1 tsp. Toasted Sesame Oil
1 tsp. sugar

After I mixed the first three ingredients together I tasted it, and decided it needed something, so I added the Sesame Oil, then the sugar and after a final test, the Hoisin sauce.    I then put it in the fridge so the various ingredients could get acquainted.   And it worked.

Zippy Dip


I was all set to make a really cool sounding crostini topping for NPA this week, but I got sidetracked or should I just say, distracted?   I decided to go through my clothes and switch from winter to summer stuff.  Or at least the ‘tween’ seasons’ clothes, and well, one thing led to another and …

Which meant that I didn’t make it into town to pick up a red onion or the scallions I wanted for the recipe I had planned on making.    So I looked around my kitchen and this is what I came up with.

 

To start with I had some plain Greek Yoghurt in the fridge, and thought that would make a good base for a dip.     I also had some mayo and some herbs that were hiding in the freezer.   Plus of course, garlic.  I had frozen some chopped herbs awhile ago for my Cauliflower with Herbs that I make a lot.   I find that I can chop up a bunch of herbs at one time and freeze them and that way I always have the makings for this dish on hand.

I added the frozen herb mixture, which is simply Parsley, Chives, Tarragon and Chervil to the yoghurt and mayo.  Whisked it together and tasted it.     I decided some garlic would go well with it, so I took a few very small cloves, and minced them up.  Added it to the dip and decided it was pretty darn good.

OK, so it was a little garlicky, but that’s a good thing.   Keeps the vampires away.

I also had some peppers, broccoli, carrots and celery in the fridge, so I just made a plate of them and that was it.

I have to say I liked loved this dip, in fact I ate a bunch of veggies with it before I even took it to NPA.

I didn’t even feel guilty.

After all I did leave some of the dip and most of the veggies…

Zippy Dip

6 oz Plain Greek Yoghurt
4 oz Mayonnaise
1 tablespoon fresh chopped herbs (parsley, chives, chervil and tarragon, mixed)
1-2 cloves finely minced garlic

Mix it all together and place in fridge for a couple of hours so the flavours can get acquainted and mellow out a smidgen.

Serve with a platter of fresh veggies.

I think this would also go well on a baked potato or as a dip for chips or gee, you could just eat it by the spoonful?

Oxtails and Onions


I got so excited the other day when I went to the grocery store and found Oxtails on special. giggle.  So I bought a couple of packages.

I have no idea how other people make them, but I like them prepared very simply.  Two main ingredients, time and a little salt and pepper.  That’s it.

Oxtails and Onions.  Oh wait a minute, I think I have a recipe title.  Excuse me for a minute, I’m just going to change it.  Done.

As I think I said before, this is so darn simple, and so very, very good.  The only real trick to making this, is the time factor.   It takes hours, but I guess you could also make it in a crock pot, however, I never have.

I do it the old-fashioned way, in a pot on top of the stove for a couple of hours and then in the oven for another couple of hours.   Oxtails need to cook low and slow for hours.   This renders the meat so lovely and tender.

I think next time, I’ll start it on top of the stove, and then pop it in the crock pot to finish cooking.   Sorry, got sidetracked there, I started thinking.

To start with, peel 4 (four) onions, and either slice them into rounds or strips or whatever you like.  It really doesn’t matter here.   They just cook down into a luscious mouth-watering topping for the oxtails.

Grease a heavy pot, or saucepan with cooking spray, and add about a tablespoon of EVOO to it.  Heat it a little, then dump in the sliced onions and stir them around until they start to turn translucent.  Add the oxtails, give them a grind or two of pepper and some salt and put a lid on the pot, after you turn it down to medium low.

Next, step away from the pot.    Let it cook for about a half hour then give it a good stir.   You will have noticed that the onions have given off a fair amount of liquid, this is a good thing.  Stick the lid back on and let it cook for another half hour or so, and stir.  All you really want to do is make sure that nothing is sticking too much to the bottom of the pot and that it isn’t burning.

At this point I usually just turn it down to low and let it cook for another half hour before I check it again.  If you’re a little nervous here, you can add up to a half cup of water, but unless you have really dry onions, you probably don’t need it.    And the fat that has rendered off of the oxtails, which also contributes  to the liquid.

After it’s cooked down a bit, transfer it to a covered casserole dish and put into the oven at 300 degrees for another hour or two.

See what I mean, the onions are just cooked to bits.  And so good.

Serve with rice or noodles or potatoes or a piece of that wonderful No-Knead Bread you baked yesterday and the leftover mushrooms from the night before.  Well, that’s how I had mine.   And it was good.

I ate my fill, then divided it up into a couple of servings and froze the rest.   I had so many onions that I also put some into a container and froze them separately and will be adding them to the French Onion Soup I’m making soon.

I just love this stuff.

However, Oxtails also make an awesome beef stock for soup.    And I think the next time I find them on special, I’m going to do just that, make a soup and  of course will share the how-to’s here.