I hope you've been following my family menu for this week on my site Be A Better Cook. Since not all the recpies and photos will make it over there, and this is where I stash details about most things I cook, here are the results from last night.
Pistachio crusted pork chops
Pistachio and Almond crusted Grilled pork chops - our cleaning people came today, and I couldn't bear to mess up the perfect sparkling clean stove. Grilling a piece of meat with a nut crust was risky, and prone to failure. I added an egg white to the nut mixture, and grilled at medium heat, after rubbing the grill with a lot of oil. I lost a good bit of nut crust, but enough stayed on to give a pleasant taste. Got lucky and cooked them to perfect doneness - moist and juicy, last trace of pink disappeared as they rested for a few minutes. Tasty. Should have had a sauce to go with it.
Ginger Rice - Excellent dish. Recipe below. Will make it often, and picky son Alex actually liked it and ate a HUGE portion.
|Pork with Pistachio Almond Crust - just hitting the grill|
|Pork With Nut Crust|
Lost some crust on grill, still a nice extra flavor.
The two with the cross-hatches on the right are plain, for Alex
3/4 cup onion, chopped finely
1/2 cup red pepper, chopped finely
1/2 a large jalapeno, seeded, chopped very finely
2 tablespoons peanut or canola oil
--- Heat oil over med-high heat, add vegetables, stir and soften
2 tablespoons fresh ginger, minced
--- Add to pot, stir a few times, then add.....
2 cups jasmine rice
3 cups water
1 cup unsweetened coconut milk
2 tablespoons salt
--- Add and bring to a boil.
--- Cover and lower heat to lowest setting. Cook 17 minutes.