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Father-Son Meal Ideas?

BossHog's picture

I'm looking for some ideas for things to make when my 17 YO Son is here for supper. We get together once a week, and I usually try to make him something. (I also have an older Son who comes over when he's home from college)

A bit of background - my XW could never cook to save her life. (I used to joke that the only reason we had black coffee was that she burned the water) So when my Son is here I try hard to make stuff the he likes and she would never make.

I don't try to upstage the XW out of spite - I just want my Son to have another reason to want to come over here.

My cooking skills are fairly limited, but I'll try almost anything once. You may recall that I posted here about making pizza crust, and eventually got it down to where I can do a decent job with it.

Aside from pizza, I've made lasagna and tater tot caserole. A couple of times I made ham steaks with a glaze and some pineapple rings thrown in. I also made some grilled ham and cheese sandwiches that he seemed to like.

I've asked him what he'd like to have several times. But he's pretty non committal, so it's hard to get a straight answer out of him.

He doesn't like very many vegetables. Peas and corn are OK. Buut he and I beleve that broccoli was never intended for human consumption.

(-:

When he goes out to my Mom and Dad's, my Mom makes him a double batch of Kraft Mac 'n cheese. Mom says he eats like he hasn't been fed for a week. But boxed Mac 'n cheese doesn't really appeal to me.

I'm thinking more like a beef or pork dish. Maybe beef 'n noodles? But I don't really know how to make it.

Any thoughts would be appreciated...

E Pluribus Modem.



dorcast's picture

(post #37244, reply #1 of 73)

Home made mac and cheese? Significantly better than the Kraft kind.
I know there are some recipes floating around here that people love, I'm a big fan of the
old one from the back of the Mueller's box.
Chili?

BossHog's picture

(post #37244, reply #2 of 73)

I've never tried hoime made mac 'n cheese, and don't know how to go about it.

I've never heard of Mueller's. Is that a brand name of something?

We're not chili fans, so I think that's out. Although it may depend on how we made it...

A liberal is a man too broadminded to take his own side in a quarrel [Robert Frost]



dorcast's picture

(post #37244, reply #4 of 73)

Mueller's is a brand of elbow macaroni.
I can post the recipe later for you.

dorcast's picture

(post #37244, reply #12 of 73)

This is the recipe from Mueller's.

2 T. margarine ( I use butter)
1/4 c. flour
1 t. salt
1/2 t. dry mustard
1/4 t. pepper
2 1/2 c. milk
2 c. grated Cheddar
8 oz. macaroni, cooked 6 min., drained
1/4 c. fresh bread crumbs

In 2 quart saucepan, melt margarine over low heat. S
Stir in flour, salt, mustard, and pepper until smooth.
Remove from heat. Gradually stir in milk until smooth. Stirring constantly, cook over medium heat about 10 minutes or until thickened. Remove from heat.
Stir in 1 1/2 cups of the cheese until melted. Turn macaroni into greased 2 qt. casserole. Pour cheese mixture over macaroni; mix well. Mix remaining cheese and bread crumbs; sprinkle over top of casserole. Bake in 375 degree oven 25 minutes or until topping is lightly browned. Makes 6 servings.


Edited 3/18/2009 6:31 pm ET by Dorcast

BossHog's picture

(post #37244, reply #23 of 73)

Thanks fer the Mac 'n cheese recipe. That one is definitely worth giving a try.



BossHog's picture

(post #37244, reply #70 of 73)

Wednesday evening my Son was over, and I tried your mac 'n cheese recipe.

Here's a shot of how it looked when it came out of the oven.

It was greasy and unappetizing. We both tried some. My Son said that the recipe "has potential". But neither of us ate much of it.

Any idea what went wrong? I was hoping that you might be able to tell something from the picture.

Experience is one thing you can`t get for nothing. [Oscar Wilde]



PreviewAttachmentSize
Macaroni_first_try.JPG
Macaroni_first_try.JPG43.35 KB
dorcast's picture

(post #37244, reply #71 of 73)

Hmmm. I definitely like mine a little more brown and crunchy on top.
One suggestion would be using a lower, flatter pan - a casserole dish, so you have more surface area to form a crust.

BossHog's picture

(post #37244, reply #72 of 73)

The recipe called for a "2 quart casserole dish". But I really don't know what that would be.

I only have one casserole dish - A 9X13 one. And I was using it for something else.

Diagonally parked in a parallel universe.



Gretchen's picture

(post #37244, reply #73 of 73)

I think it "broke" and if you had mixed it up it would have been delicious! That amount wouldn't have "done" in a 9X13 anyway. Go to a couple of garage sales tomorrow and get a couple of casserole dishes.  You did right anyway.

Gretchen

Gretchen
kathymcmo's picture

(post #37244, reply #17 of 73)

I think it was Tracy that posted an easy-to-make mac-n-cheese that comes from the cookbook The Splendid Supper. When I have more time I will hunt for it or type it in. I've made it and it's very easy, takes about 30 minutes to make, and it is really really good.


I was also thinking a roast chicken, pretty simple to do and oh so tasty for a big appetite.


thecooktoo will have some good ideas for you I think, he loves to cook with one of his grandsons, who is a little younger I think but it would still be good ideas for you.


BTW, I think cooking with your son is such a neat idea. Aside from the great meals and memories you'll create together, it gives you some of that doing-things-side-by-side time that is so conducive for good conversations with teens. Good for you!


Edited to add don't forget omelets, that would be a good skill for your son to pick up, add some hash browns and some roasted vegetables and you have a great meal.


Edited 3/18/2009 8:55 pm by kathymcmo

msm-s's picture

(post #37244, reply #19 of 73)

Truly! Omelets are great for dinner when there's no time or you are low on groceries. If BH's son knows how to make them, he'll never have to eat junk food for dinner!

leonap's picture

(post #37244, reply #20 of 73)

Here is a quick and easy man-pleaser from Mark Bittman. Crispy Chickpeas and Ground Meat. I serve it over rice. For some reason, it tastes better with ground pork than beef to me. I also add some dried thyme. BTW, Kroger's Private Selection dried thyme is exceptionally good. Most dried thymes taste dessicated. Also very economical!
http://events.nytimes.com/recipes/8024/2001/08/08/Crispy-Chickpeas-With-Ground-Meat/recipe.html

FL.Cook's picture

(post #37244, reply #18 of 73)

This is from The Barefoot Contessa and is very good.  I make it for my GK's and they eat it, which is good since it is not Kraft's!!  I do not put the tomatoes in, but everything else is child friendly!  It looks long, but it is quite easy.  Does he like Lamb Chops?  Under the broiler with a little seasoned salt, is as easy as it gets.  Along with a baked potato and a salad or vegetable it's a great meal.  Spaghetti with a Tomato sauce and Armor frozen meatballs, salad and garlic bread.  Then there is always hot dogs with frozen french fries, my GK's favorite meal along with grilled cheese sandwiches!!  I hope some of this helps.  I'm very impressed that you are going to the trouble of cooking for him, especially since my DH can't (or won't) boil water.  But then again, all four of our sons are good cooks!!  A generation thing!!


Mac and Cheese

 


Kosher salt
Vegetable oil
1 pound elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)


 


Preheat the oven to 375 degrees F.


 


Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.


Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.


Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.


 


 


Carole


Edited 3/18/2009 9:05 pm ET by FL.Cook

Carole
BossHog's picture

(post #37244, reply #25 of 73)

Interesting mac 'n cheese recipe. But what the heck is Gruyere ???

I noticed that all of the mac 'n cheese recipes that have been posted use different kinds of cheese. Some use sharp cheddar, another used mild cheddar, and another one just says cheddar. I guess it's just personal preference?

The XW makes spaghetti with frozen meatballs, so I think I'll leave that to her.

I haven't had lamb chops since I was a kid. I don't even know of any place to buy the things around home...



FL.Cook's picture

(post #37244, reply #27 of 73)

It is a french swiss cheese.  Very good, and you can find it in the cheese dept. of almost every supermarket.  I am sure that a regular swiss would work too.

Carole

Carole
Risottogirl's picture

(post #37244, reply #37 of 73)

Actually it is a Swiss swiss cheese :)


It's a cow's milk cheese named for the town of Gruyère, Switzerland. Until it gained AOC status in 2001, there was a lot of flap about whether or not the French could use the name. French "gruyère" style cheeses are Comté and Beaufort, and they must have holes according to French law. Swiss Gruyère has no holes.


 


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Gretchen's picture

(post #37244, reply #39 of 73)

Costco has a pretty good cave aged Gruyere. Love it!! The others are good too!! Let's see, is there a "bad" cheese?!!

Gretchen

Gretchen
FL.Cook's picture

(post #37244, reply #40 of 73)

I knew all that, I just didn't feel that he needed nor wanted all that information!

Carole

Carole
Risottogirl's picture

(post #37244, reply #41 of 73)

Sorry, I thought he asked "what the heck is Gruyere?"

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

FL.Cook's picture

(post #37244, reply #42 of 73)

He did, but knowing his expertise I figured the simplest explanation would suffice!

Carole

Carole
Canuck's picture

(post #37244, reply #3 of 73)

How about ribs? They are so easy, and guys (all guys :)) love 'em. Or pulled pork. Or steak?

AnnL's picture

(post #37244, reply #5 of 73)

I just made this over the weekend. It was pretty easy -- took me a little over an hour to prep and cook -- and very tasty.  If you don't have Marsala and don't want to use/get some, just use more chicken stock.  You can use a small yellow onion instead of shallots, which is what I did since I didn't have shallots.




2 lb. pork tenderloin (about 2 tenderloins)
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
3 Tbs. unsalted butter
2 medium shallots, finely diced
12 oz. cremini mushrooms, thinly sliced
1 Tbs. all-purpose flour
1/2 cup dry Marsala
1 cup homemade or low-salt chicken broth
3 Tbs. heavy cream
1/4 cup chopped fresh flat-leaf parsley


Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 tsp. salt and 1/4 tsp. black pepper.


Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork.


Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 min. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve.



Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux


Edited 3/18/2009 4:58 pm ET by AnnL

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

AnnL's picture

(post #37244, reply #6 of 73)

This is another easy one that I like:


Tbs. olive oil; more if needed
1 large red onion (about 13 oz.), cut in half and thinly sliced crosswise
4 bone-in center-cut pork chops (1 to 1-1/2 inches thick)
1 Tbs. kosher salt; more to taste
2 heaping tsp. coarsely ground black pepper; more to taste
1/3 cup balsamic vinegar
1 Tbs. fresh thyme leaves


Heat 1 Tbs. of the oil in a very large sauté pan over medium heat. Add the onions and cook, stirring frequently, until soft and caramelized, about 20 minutes (if the onions start to burn, reduce the heat to medium low). Transfer the onions to a bowl and set aside.


Pat the pork chops dry with paper towels and rub both sides with the salt and pepper. Return the pan to the burner, add the remaining 2 Tbs. olive oil, and increase the heat to medium high until the oil is hot but not smoking. (If you don’t have a sauté pan large enough to fit the chops without crowding, use two smaller sauté pans, heat 1-1/2 Tbs. olive oil in each, and cook two chops in each.) Cook the chops until well browned on one side, 3 to 5 minutes. Turn and cook the other side until the meat is done, 2 to 4 minutes. (If they start to burn, turn down the heat slightly.) To check for doneness, make a small cut near the bone and look inside—the pork should have a hint of pinkness. If it’s still red, cook for another minute and check again. Transfer the chops to a plate, tent with foil, and let rest for 3 to 5 minutes before serving.


Meanwhile, put the pan back over medium heat and add the balsamic vinegar and caramelized onions (if you used two pans for the chops, use just one for the onions). Simmer, scraping the pan with a wooden spoon, until the vinegar is reduced enough to just coat the onions, 2 to 3 minutes. Stir in the thyme and season with salt and pepper to taste. Serve immediately with the pork chops.


Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

TracyK's picture

(post #37244, reply #7 of 73)

Seared Steak, Pepper & Onion Fajitas


Parmesan & Chive Stuffed Potatoes


Noodle Salad with Peanut-Lime Vinaigrette


Becka's Mac & Cheese


Easy Fried Rice



"I really do not know that anything has ever been more exciting than diagramming sentences."
                                                            --Gertrude Stein

BossHog's picture

(post #37244, reply #21 of 73)

Thanks for those links. The friend rice in particular looks interesting.

.

Just FYI - I'm at Kathy's house for the weekend, so no tag lines for a few days.



AnnL's picture

(post #37244, reply #8 of 73)

This is one of my favorites, that I make quite frequently.  Again, if you don't want to use the vermouth, use more stock. You probably find the sausage meat not in the casings, so you can skip that step.  Notes in parens on time are mine.


1 tbs olive oil
12 oz hot or sweet Italian sausage, removed from casings and crumbled
5 oil-packed sun dried tomatos   (I usually use more)
2 tsp chopped fresh sage leaves (or 1 tsp. dried sage)
1/4 cup sweet red vermouth or Marsala
1/3 cup low-salt chicken brot
1/2 to 2/3 cup heavy cream
8 oz fusilli; cooked (not quite to done), draned and rinsed
1/4 cup freshly grated Parmesan cheese


Heat the oil in a large, heavy skillet over medium-high heat.  Add the sausage and the sun-dried tomatoes and cook, stirring until the sausage is lightly browned.  Pour off any grease.  Add the sage, vermouth, and broth and cook, stirring, until reduced by about 1/2 and thickened (maybe 5 minutes).  Add the cream, increase the heat to high and cook to reduce the cream and thicken the sauce slightly (just a couple of minutes).  Add the pasta and the parmesan and cook, stirring to heat through (just a minute or two).  Add salt and pepper to taste.  Serve immediately.


Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

BossHog's picture

(post #37244, reply #22 of 73)

Thanks for those recipes, but - They use a lot of words that don't mean anything to me. Such as shallots, Marsala, vermouth, and fusilli.

Also - What does it mean to "reduce" something?

You gotta remember you're dealing with someone without a background in cooking. I'm learning as I go...



AnnL's picture

(post #37244, reply #28 of 73)

Weeellll, that's why I said you can use onions instead of shallots (shallots are in the onion family---smaller, different taste, but I sub onions all the time).  Marsala is a wonderful wine used for cooking.  Vermouth is another alcholic beverage that is great for cooking, but, again, I pointed out that you can just use more broth instead of the Marsala and Vermouth.  Fusili is a type of pasta--sort of curly.  I usually get rotini.  Look in the pasta aisle of your supermarket and you'll find it.  If you don't, just get plain old macaroni.


To reduce something means to cook it down until it's...well, reduced.  Less volume than before.  It's not an exact science, that's why I gave estimated time.  Just look in the pan and see what the level of the liquid in the pan is, then guess about where the desired level is.  The more you reduce it the thicker the sauce will get and the more concentrated the flavors will be.  You don't HAVE to reduce it as much as the recipe says--if you want more sauce, don't reduce it much at all, if you want less sauce, reduce it more.  Some of it's a matter of taste.  Don't be afraid to play around.  I usually make a recipe exactly as the instructions say the first time, then I make changes to suit my own tastes--add more of this, try a little of that, etc. 


A few years ago, I didn't know all this stuff either.   I used to just toss chicken and a baking potato in the oven or open a can of cream o' crap soup, Minute rice and that was about the extent of my skills.  I never made a pan sauce, now I can make one up as I go.  Fine Cooking and all the people here helped me alot.  I just turned 50 and really only started to learn to cook about 10 years ago, so you can learn, too.   Just don't pretend to be helpless.  :-)  I'm saying that with a very big grin.   You asked for recipes, I gave  you substitutions for the things I figured  you might not know or have on hand, and gave you estimations of time for reducing.  You can learn as you go, that's how I did it.   


It's really good for you to want to learn to do this with your son.   It can be a "bonding" experience for the two of you as you both learn some basic cooking skills, it's healthier and cheaper than pre-packaged food, and much tastier.   :-)


Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Cissytoo's picture

(post #37244, reply #29 of 73)

Boss,


Here are a couple of recipes that are easy...


Beef stew is good.  (This looks like a lot of steps, but most of the time the stew is in the oven.)


1 ½ lb beef stew meat, 1 ½ to 2” cubes


3 Tbsp flour


Dash salt*


3 Tbsp olive oil


1 large onion, chopped


2 14 oz. cans reduced salt fat beef stock


1 cup red wine or ½ cup red wine vinegar


4 large carrots, peeled and cut into 3” lengths


4 medium Russet potatoes, peeled and cut in half crosswise


2 Tbsp unsalted butter


2 Tbsp flour


            *omit salt if using regular beef stock instead of reduced sodium stock


 


Trim fat and any gristle from meat.


Combine flour and salt in a bowl or brown paper bag and toss meat in flour mixture.


Heat oil in a large, heavy oven proof pan.


Add some beef cubes to the oil and sear on all sides.  Don’t crowd them into the pan.  Remove cubes to a plate as they brown and continue until all beef is browned, removing last batch to the plate.


Add onion to the pan and cook until it is translucent (you may have to add another Tbsp of oil to the pan).


Pour beef stock and wine or vinegar into the pan and heat, stirring up browned bits and onion, until stock comes to a boil.


Return meat to the pan, along with carrots and potatoes.


Cover pan tightly and roast in preheated 350* oven for 1 to 1 ½ hours, or until potatoes are tender when poked with a skewer or tip of a knife.


Remove meat and vegetables to a heated serving dish and cover.


Return pot to stove and EITHER:


** bring sauce to a boil and thicken as desired


OR


** bring sauce to a gentle boil and, in a small saucepan, melt 2 Tbsp of unsalted butter and add 2 Tbsp of flour, stirring over medium heat for 3 minutes; then add flour mixture to boiling sauce 1 Tbsp at a time, stirring constantly, until sauce is desired thickness.



 


Pam Anderson had an article on pork tenderloins in FC a while back.  These are good and easy on the grill.  My favorite is the one with the second one, with orange sauce...


Pam Andersens 7-6-5 Pork Tenderloin


 


Roasting instructions for all combos:


 


2 pork tenderloins (about 2 lbs. total)


1 recipe concentrated fruit glaze (see below for combos)


Freshly ground black pepper


1 recipe sauce (see below for combos)


 



  1. Rub tenderloins all over with glaze; season with pepper.

  2. Heat a gas grill to high, until grill is fully heated, 10 to 15 minutes.

  3. Put pork on hot grill grate and close the cover.  Grill for 7 minutes (no peeking).

  4. Turn the tenderloins over and grill for 6 minutes (still no peeking).

  5. Turn the grill off – do NOT open it – and allow the pork to continue cooking in residual heat for 5 minutes.

  6. Check the temperature; the pork should be about 145 to 150 on an instant-read thermometer inserted into the thickest part.  If it isn’t hot enough, cover the grill and continue cooking in residual heat.

  7. Remove pork to a carving surface and cover with foil.  Allow to rest for 5 minutes.

  8. Cut across the grain into slices of desired thickness.  (The recipe calls for 1” thick slices, but we prefer thicker ones.)

 


 


1.  Sweet Chili Glaze and Fruit Salsa Combo:


 


Sweet Chili Glaze


 


2 tsp vegetable oil


2 tsp chili powder


½ tsp ground cumin


¼ cup frozen pineapple juice concentrate, thawed


 


In small saucepan, heat oil, chili powder and cumin over medium heat.


When the mixture starts to sizzle and the spices are fragrant, add concentrate and simmer until the mixture reduces by 1/3 to ½.  Set aside to cool slightly.


 


Fruit Salsa


 


1 ½ cups fruit (a combination of any of the following, diced:  peaches, nectarines, grapes, oranges, apricots, plums, pineapple, mangos, tomatoes, avocados; fresh corn kernels can also be added)


½ medium red onion, diced


1 fresh jalapeno or other hot chile, cored, seeded and minced


1 Tbsp minced cilantro OR parsley


2 Tbsp fresh lime juice or rice vinegar


½ tsp ground cumin or chili powder


S & P to taste


 


Mix all ingredients.  Let stand for at least 15 minutes to allow flavors to blend.


 


 


2.  Rosemary-Orange Glaze and Orange Balsamic Sauce Combo


 


Rosemary-Orange Glaze


 


¼ cup frozen orange juice concentrate, thawed


1 tsp brown sugar


4 tsp minced fresh rosemary


 


In a small saucepan, bring concentrate, brown sugar and rosemary to a simmer.  Simmer until the mixture reduces by 1/3 to ½.


 


 


Orange Balsamic Sauce


 


1 tsp olive oil


2 cloves garlic, minced


1 tsp minced fresh rosemary (I use at least 1 Tbsp)


1/3 cup orange marmalade


4 tsp balsamic vinegar


 


Heat oil in a small saucepan over medium heat.  Add garlic and rosemary and cook until fragrant and sizzling, about 30 sec.  Stir in marmalade and vinegar.  Heat until warm.  After slicing pork, add any juices from carving board to sauce before serving.


 


 


3.  Curry-Apple Glaze and Mango Chutney Sauce Combo


 


Curry-Apple Glaze


 


2 tsp olive oil


1 Tbsp curry powder


¼ cup frozen apple juice concentrate, thawed


 


In a small saucepan, over medium heat, heat oil and curry powder.  When mixture starts to sizzle, add concentrate.  Simmer until mixture reduces by 1/3 to ½.


 


Mango Curry Sauce


 


1/3 cup Major Grey’s chutney


4 tsp rice vinegar


Freshly ground black pepper to taste


1 tsp minced fresh cilantro (I use at least 1 Tbsp.)


 


Combine all ingredients.  Serve with pork.


 


Source:  Fine Cooking magazine, June/July 2002


 

Marcia's picture

(post #37244, reply #9 of 73)

I'm with Dorcast and Tracy on the homemade mac and cheese. If your son if fond of Kraft, he wouldn't like mine which is made with a custard base as well as onions, but the other is easy to make with a recipe.

Tracy sent several good links; if you make the fried rice, you could even leave out the oyster sauce if you can't find it, though it will be better with.

What about pork chops? You could salt and pepper them, and brown in a little oil. Then cook just briefly until done -- the length of time depends on the thickness of the chops. Some dried thyme or a very little dried sage would be good added to the salt and pepper.
After the chops are done, I'd take them out of the pan and deglaze the pan with a little water -- scrape up the fond which is another name for the good brown bits, and reduce it. Salt and pepper to taste and you have a nice pan sauce. With baked potatoes and a vegetable, it's an easy meal.

Country fried steak is good, too. I'll post a guideline if you want -- I don't do many recipes, but I'll bet someone has one.

You are so good to cook for your son and it's better for you, too. You make such an effort.

Edited because I didn't see Ann's recipe for pork chops which is a good one.


Edited 3/18/2009 5:03 pm ET by Marcia