Online Round 2 Recipe Cabbage And Pear Slaw

Steps:

• Preheat the oven to 425 degrees F.
• Heat the olive oil, in a small saucepan over low heat and add the garlic, Italian seasoning and salt and pepper. Cook for 1 minute, then stir in the tomato sauce and bring to a simmer. Turn off the heat and stir in the basil.
• Remove the pork meat from the bone and slice into large strips.
• Spoon a layer of tomato sauce on each roll and top with sliced pork meat. Cover each with more tomato sauce, sprinkle evenly with Parmesan, then top with mozzarella. Put them on a sheet pan and broil until the cheese is bubbling and pork chop is heated through, about 3 to 4 minutes. Remove from the broiler, arrange on serving plates and serve.

Steps:

• Season the pork chops all over with the paprika, thyme, 3/4 teaspoon salt and a few grinds of pepper; set aside. Toast the pecans in a large dry skillet over medium heat, stirring occasionally, about 5 minutes; transfer to a small bowl.
• Heat the olive oil in the skillet. Add the pork chops and cook until well browned, about 6 minutes per side (a thermometer inserted sideways into the center should register 145 degrees F). Remove to a large plate and let rest.
• Add the cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 1 to 2 minutes; remove from the heat. Add the dried cranberries, pear, scallions, vinegar and toasted pecans. Season with salt and pepper and toss to coat. Serve the pork chops with the slaw.

Steps:

• Brown the chicken: Heat a large skillet over medium-high heat and add the canola oil. Arrange the chicken on a tray in a single layer, then sprinkle with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not overcrowd the skillet. Allow them to sear, flipping every 2 to 3 minutes, until the chicken is browned and an internal temperature reaches 165 degrees F, 10 to 12 minutes total.
• Make the dressing: Meanwhile, in a large bowl, whisk together the olive oil, rice wine vinegar, sugar, cumin, coriander and garlic with a generous pinch of salt.
• Prepare the slaw: Stir the pears and celery into the dressing and toss to completely coat. Place in the refrigerator until ready to serve.
• Serve: Arrange the chicken breasts on a platter (or individual plates) and top with the slaw.

Steps:

• Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears aside., In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes., Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.

Steps:

• Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.
• Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.