Saturday, September 30, 2006

Pork Loin Cutlets or Chicken Breasts in Lemon-Cucumber white sauce

This sauce has a wonderfully delicate combination of cucumber and lemon flavors.

3 TBS Butter
3 TBS Flour
1/2 Medium Cucumber – Peeled and sliced in ½” thick slices
1 Cup Chicken Broth
1-1 ½ Cups milk or cream
2-3 Large Lemon Myrtle Leaves

2-4 Pork loin ¾” thick slices, or Chicken Breasts B/S
Garlic powder
Onion Powder
Salt and Pepper
¼ Cup Macadamia mountain pepper oil.( Olive oil can be used, but not as tasty)

Macadamia mountain pepper oil is available from Australian exporters.

Make the white sauce (roux) by melting the butter. Remove from heat. Whisk in the flour. Add the milk, cream, and chicken broth. Place on medium flame until it starts to bubble; turn to very low. Add cucumber slices and the lemon myrtle leaves. Simmer on very LOW HEAT UNTIL THE CUCUMBER FALLS APART. Blend into the sauce for a smoother sauce, or leave the chunks.

Sautee the pork or chicken in the macadamia – mountain pepper oil until done, but first sprinkle with garlic salt/powder, onion powder, and salt and pepper. When done to your liking, remove meat to oiled oven proof casserole dish, pour white sauce over the meat, and bake for 20-minutes at 350. Or simply pour sauce over the vermicelli and meat and do not poach.

Serve with garlic bread.


Thursday, September 28, 2006

Pot Roast Supreme

3-4 lb. English Cut Roast , Mock Tender, eye of round, or rump roast

1 chopped onion
1 envelope Onion Soup Mix
3 T Wyler's Low Sodium Beef Bouillon or 14 Oz Can Swanson’s Beef Broth
4 cups water
1 TBS capers
1 Tsp stuffed olives (chopped)
1 or 2 pkgs. Goya Sazón Tomato and Cilantro granules (found in Mexican food section)
2 Stalks celery diced or thinly sliced
2 carrots diced or thinly sliced
3 tablespoons tomato paste
1-2 TBS Garlic powder or granules (optional but recommended)

Freshly ground black pepper to taste
2 T Olive Oil for initial browning of the floured beef

Bring the four cups of water to a boil; add soup mix, bouillon/broth, tomato paste, and Sazón. Let simmer slowly. Using a LARGE Dutch oven, brown the floured roast in oil, turning to brown all sides and ends. Then add chopped onion, celery, and carrots and let cook 2 minutes with beef. Add simmering liquid, capers and olives. Bring back to a boil, cover and lower heat to simmer gently. Let cook at least two to three hours depending on the thickness of the roast, turning meat once after half the time. About 30 minutes before the meat is cooked, add peeled, quartered potatoes.

When meat is fork-tender, remove from pot and cover air-tight; wrap in foil. Remove potatoes. Turn up heat under pot and reduce liquid by half. Mix 4 T flour with 1/2 cup water, drizzle slowly into meat liquid whipping constantly with a wire whip until gravy thickness is to your liking. Add the garlic powder here. The onion soup mix and the Sazón have enough salt in them for the whole pot, but you may want to add some. Puree the liquid with a food processor – this will be your dynamite gravy.

This is wonderful served with green beans, Brussels sprouts, or ANY veggie. Garlic bread is a plus!!. Enjoy.