Michael Symons Pork Scallopini With A Brussel Sprout Hash Recipes

Steps:

• Thaw 1 cup frozen pearl onions and cook in a skillet with butter and honey until golden and glazed. Add 1 1/2 pounds thinly sliced brussels sprouts, season with salt and pepper and cook until crisp-tender. Finish with a splash of chicken broth or white wine and a drizzle of honey.
• Per Serving: Calories: 147; Total Fat: 3.5 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 27 grams; Sugar: 10 grams; Fiber: 6.5 grams; Cholesterol: 8 milligrams; Sodium: 177 milligrams

Steps:

• Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
• While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
• Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.

Steps:

• In a large skillet, cook the bacon over medium-high heat until crispy, 6 to 8 minutes. Transfer to a plate to cool slightly. Pour off most of the bacon fat into a heat-safe bowl, leaving a thin layer of fat in the skillet.
• Return the skillet to medium-high heat and cook the onions until translucent, 5 to 7 minutes; season with salt. Add the Brussels sprouts and cook, stirring occasionally, until browned and tender, another 7 to 10 minutes, adding more bacon fat if the pan seems dry. Coarsely chop the bacon and then stir it into the Brussels sprouts. Add salt and pepper to taste. Finish with the lemon juice and serve with hot sauce if desired.

Steps:

• Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a food processor, add the torn bread and pulse until you have some very fine and some larger breadcrumbs. Transfer to a cast-iron pan. Drizzle with the olive oil and season with salt and pepper. Toss to coat. Place on the indirect-heat side of the grill, close the lid and bake until golden brown and crispy, 10 to 12 minutes.
• To a blender, add the avocado, garlic, buttermilk, sour cream and vinegar. Season with salt and pepper, then blend until smooth. Pour into a mixing bowl and mix in the dill and scallions. To a large mixing bowl, add the kale. Massage the kale until it darkens and softens. Add the Brussels sprouts and toss to combine. Dress with as much dressing as you'd like. Top with the croutons and cheese. Serve! Any remaining dressing will keep in the refrigerator for up to 5 days.

Steps:

• In a large bowl, combine brown sugar, salt, cumin seeds, ground cumin, black pepper, red-pepper flakes and garlic until mixture resembles wet sand.
• Smear mixture all over pork and let sit at room temperature for at least 20 minutes, refrigerate, covered, up to 24 hours.
• Heat oven to 450 degrees. In a bowl, toss brussels sprouts and sage leaves with oil and a large pinch of salt and pepper. Spread out on a quarter-size rimmed baking sheet (or in a 9-by-13-inch baking dish) and place in the oven. Place the pork on a second quarter-size rimmed baking sheet (or use a regular rimmed baking sheet) and place in the oven along with the sprouts.
• Roast pork and sprouts for 15 minutes. Flip the chops over and give the sprouts a stir, and continue roasting until the pork is cooked through (135 degrees for medium-rare) and the sprouts are browned and tender, 5 to 10 minutes more. Let pork rest 5 minutes before slicing off the bone as you would a steak. Serve together, with lemon wedges.

Steps:

• # ingredients 8 Pork Cutlets instructions Using a meat mallet, pound each pork slice to about 1/8-inch thick. # step 2 ingredients 8 Slices Aged Ham 1/2 Bunch Parsley instructions Place 1 parsley leaf and 1 slice of ham on each cutlet and fold over to form a sandwich, with the meat inside the ham. Pound lightly with the meat mallet, then secure with toothpicks. # step 3 ingredients 2 tbsp unsalted butter 2 tablespoons olive oil instructions In a 10- to 12- inch sauté pan, heat 2 tablespoons of the butter and the olive oil over high heat until it foams and subsides. # step 4 ingredients Flour for dusting Salt & Freshly Ground Pepper instructions Season the flour with salt and pepper, and dredge the cutlets lightly in the flour. Add to the pan and cook for 2 minutes on each side. Transfer to a platter and keep warm. # step 5 ingredients 2 Tbsp Unsalted Butter 1 Shallot, Minced instructions Add the shallots to the pan with the remaining 2 tablespoons of butter and cook for 1 minute. # step 6 ingredients 1/2 Cup Dry white wine Juice and Zest of 1 lemon 4 cups Kale 1 12 oz can white beans, drained and rinsed Remaining parsley instructions Pour the white wine into the pan and reduce, stirring with a wooden spoon to dislodge the browned bits on the bottom of the pan. Add the kale and toss to combine. Add the beans. Add the lemon zest and juice. Chop the remaining parsley and stir in. # step 7 instructions Pour the sauce over the pork chops, and serve immediately

Steps:

• 1 cup AP flour salt and pepper Season flour with salt and pepper in a baking dish for dredging. Some of the olive oil 1/2 pound thick cut bacon (diced) 3 sweet potatoes (peeled and medium diced) 2 shallots (sliced) 1 pound brussels sprouts (trimmed and finely sliced) 1 red apple (like macoun or fuji - sliced) Heat a large saute pan over medium-high heat. Once hot, add the olive oil and bacon. Cook until crisp, then add in the sweet potatoes, sliced shallots, brussel sprouts and apples. Saute over medium heat for 5-7 minutes, or until all ingredients are cooked through. Remaining Olive Oil 4 sprigs thyme 6 pork cutlets Meanwhile, heat another saute pan over medium-high heat. Add olive oil, then dredge the cutlets in seasoned flour on both sides, shake off excess and lay carefully in the pan. Work in batches so as not to overcrowd the pan. Add whole sprigs of thyme while the pork is searing. After 2-3 minutes, when the cutlets are golden, flip and continue cooking until the other side is golden brown as well. 2 tablespoons butter 1 tablespoon mustard 1/2 cup water In the same pan as the cutlets, add water, 1 heaping tablespoon of mustard and 2 tablespoons of butter. Swirl to make an emulsified sauce.