Sunday Dinner

[undgrd]

So, I decided to start this thread because Sunday is the only day of the week I have to properly plan a meal. Every other day there's something going on. I would like to encourage participation from others. I'm going to outline what I'm cooking. Some basic steps on how to prepare the meal. I'll also include photos and an overall impression. Hope you like it!

[undgrd]

Tonight for dinner we have the following.

Kurobuta Bone in Pork Chops. They'll be stuffed with Smoked Gouda and Spinach. A slit will be put into the chops about 2 inches deep and run about 2.5 - 3 inches wide. A Cajun rub and finely chopped garlic will be added to the outside of the chops after stuffing. Next, they'll be pan fried in Vegetable Oil for 3 minutes each side. Finally, they'll be placed in the oven at 375 degrees for 40 minutes on a rack.

http://gold-silver.us/forum/attachment.php?attachmentid=3421&d=1344802873


Twice Baked Potatoes. I've already prepared the potatoes in the oven by baking at 400 degrees for 75 minutes. The potatoes have been cut in half and the contents whipped smooth. They've been seasoned with sea salt and pepper. Now they've been placed back into the potatoe for later heating with Sharp cheddar and bacon. They'll be topped off with sour cream when finished heating.

http://gold-silver.us/forum/attachment.php?attachmentid=3422&d=1344802890


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[undgrd]

Combine half a cup of Bread Crumbs and a quarter cup of cajun seasoning. You can adjust the seasoning to taste...but this is what I like to use. Roll stuffed chop in egg and transfer to bread crumb cajun seasoning. Turn over several times. Top them off with diced garlic. Now they're ready to be pan fried.

http://gold-silver.us/forum/attachment.php?attachmentid=3423&d=1344804951


Time to get the potatoes ready. Bacon and cheddar...Check!
http://gold-silver.us/forum/attachment.php?attachmentid=3424&d=1344805807




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[beefsteak]

Helen says this is a fun thread, especially with your pictures. Keep us posted.

She's roasting a turkey breast for Sunday Supper. Nothing fancy she says. I don't know fancy from not fancy. I just eat it. :)


beefsteak

[zap]

Nice !

Since it is 104 outside I won't be cooking today just heating something up,(or maybe eggs) I usually cook in the mornings on days like this.

I will contribute to the thread in the Wintertime, or cooler weather, when I cook in the evening.

[k-os]

This is a great idea for a thread, undgrd! With the descriptions and the pictures, I can almost taste it.

Thanks for sharing.

[Horn]

Eat a couple slices of cheese off the potatoes before melting them.

[undgrd]

The remaining diced garlic will be put into the oil once it's hot. it will just about liquify in the oil. Like I said earlier, 3 minutes for each side. After that, it's off to the rack and into the oven.


The rack is over the baking sheet vertically to leave enough room for the potatoes when it's time for them to go in. I don't have a double oven so everything will have to cook at the same temp. The reason everything has be on the same plane in the oven you ask??? Temperature distribution. If I were to place the potatoes below the rack with the pork, two things would happen. The pork would take longer to cook with the potatoes obsuring the baking sheet they're on. Also, the potatoes would heat too fast, or possibly burn. Keeping them on the same plane ensures even heat distribution throughout the oven.

Now that you're all caught up on something you never cared about...on to the photos!


Added the leftover garlic
http://gold-silver.us/forum/attachment.php?attachmentid=3425&d=1344808436


Nice Color!!!!
http://gold-silver.us/forum/attachment.php?attachmentid=3426&d=1344808440


Ready for the oven
http://gold-silver.us/forum/attachment.php?attachmentid=3427&d=1344808444




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[chad]

apples are falling off our trees. i made a pie this afternoon with some of them. this is dinner, with popcorn.

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[Shami-Amourae]

I'm tempted to be a pretentious douche bag and critique since of my culinary background, but I'm shushing.

Then again, you're using smoked gouda, so you win no matter what.

:p

[undgrd]

Eat a couple slices of cheese off the potatoes before melting them.



I will do no such thing!
;)

[chad]

+1 for use of douche bag. always appreciated.

[undgrd]

I'm tempted to be a pretentious douche bag and critique since of my culinary background, but I'm shushing.

Then again, you're using smoked gouda, so you win no matter what.

:p

Constructive criticism is ALWAYS welcome!

[undgrd]

Potatoes loaded and ready to go.

http://gold-silver.us/forum/attachment.php?attachmentid=3429&d=1344809497

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[willie pete]

simple menu prepared this evening.....fried shrimp, cole slaw and rice, it was delicious though

[sunshine05]

Thanks for sharing! The pork chops look amazing!

We took the kids to the museum today, so I put pork tenderloin in the crockpot and poured a bottle of barbecue sauce over it. I had leftover sweet potatoes (mashed with butter and brown sugar) and also made steamed broccoli. It was okay, not great but nice not to have to come home and cook a lot.

[undgrd]

Thanks for sharing! The pork chops look amazing!

We took the kids to the museum today, so I put pork tenderloin in the crockpot and poured a bottle of barbecue sauce over it. I had leftover sweet potatoes (mashed with butter and brown sugar) and also made steamed broccoli. It was okay, not great but nice not to have to come home and cook a lot.

Are you kidding me! I love a crockpot dinner. Steamed Broccoli was on the menu until I realized how much food I was making.

[Shami-Amourae]

Okay you asked...

These are just my opinions. There's no correct way to cook at the end of the day.

Meat Dish:


Cook with lard, not vegetable oil. Polyunsaturated oils are poison. (http://www.youtube.com/watch?v=fvKdYUCUca8)
Pat your meat dry with paper towel. Add salt and pepper directly.
For proper breading (this is debatable) use flour, eggwash, then bread crumbs. Mix in/add any spices/herbs to your flour so it doesn't get burned or lost in the bread crumb layer.
Never cook in a teflon coated pan unless you're doing omelets or crepes. Use cast iron (best) or stainless steel. [My opinion]
Use lard. Did I mention that before?
Avoid cooking garlic on the outside of the chops, especially if it's finely chopped. I would avoid garlic personally. I think it's overused. Less is more if the execution is right.
You're using cheap breadcrumbs. Try using panko (I use crushed Rice Chex Mix or flour/egg/flour since I'm on a gluten-free diet.)
You overstuffed one of your chops, and you should consider putting something to hold them pockets together (like wooden toothpicks.)
Instead of doing the wire rack, cook the chops on 1 side like normal, and then flip it and put it in the oven and let it cook in the oven and finish on the other side (still while in the pan.) 400-500°F depending on the bread crumbs used, and the thickness of the chops (probably less with what you were using.) This way you get get a seal on both sides and finish your dish at the same time. This will make you avoid overcooking. You want a little pink to pork chops as well.
If you DO plan to use a wire rack to get rid of the fat, line your tray with parchment paper, not aluminum foil. The foil bounces back the fat/moisture onto the food and keeps it soggy/fatty on one side. I think aluminum foil is grossly overused when parchment paper is way better. Parchment paper is almost always used in professional kitchens when this kind of practice is done, not aluminum foil.


Starch Dish:

Grate your cheese. Those are giant ass blocks of cheese you cut. You want it to melt evenly, and not burn the tops before the bottom is melted.
Finish the cheese off under an overhead flame, AKA a "broiler" or salamander (as it's properly called.) Do this till you get a bit a caramelization and sprinkle the chopped bacon after. You could add minced chives as well.


Also crockpots are a fucking sin. I hate those things (my opinion.) Learn how to braise properly, and you'll never need one.

[undgrd]

Hot from the oven!
http://gold-silver.us/forum/attachment.php?attachmentid=3431&d=1344810926


Plated up!
http://gold-silver.us/forum/attachment.php?attachmentid=3430&d=1344810922





Critique to follow...


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[Horn]

I call that one potato with less cheese on it, is mine!

[undgrd]

Ok...here we go.

First. The chops finished pretty nice. I wish I had not put one last piece of cheese on top...did more harm than good. I put a small bed of un-cooked spinach under the chicken. It was still crisp and was tasty with the pork. I agree with Shami about shredding the cheese. There was a thick layer of cheese in spots and not much in others...next time. Overall, not a bad meal.


I will keep some of Shami's suggestions in mind the next time I take on something like this. Appreciate everyone's participation!

Sunday is usually my down day for the week so I hope to continue doing this. Hope you continue to follow along and join in!



Thanks!

[sunshine05]

What's the problem with crockpots? I mostly use them when I'm not going to be home but I make Brunswick Stew in the crockpot too.

[beefsteak]

Crockpots definitely have their place in our home! We do this 2x on Sunday worship thing and we live over 40mi. one way, from the worship center.

We can't afford to eat out on Sunday although we used to do that alot when we were newlyweds and didn't have kids yet.

Then it became such a hassle both logistically and financially that Helen turned to a crockpot (Rival) that I won in a baseball pool almost 40 years ago, and that has Sunday dinner ready to serve when we arrive at home after morning services. Then everyone gets to take a nap, and otherwise decompress before being hustled back for evening worship yes, another 40 mile one way trip from 6PM to 9:30/10PM.

By the time Sunday night after services are over arrives, we're shot and everyone has to hit the sack before Monday morning arrives, on schedule, brutally back in the day.

So, Helen and I are very grateful for crockpot cooking.

My contribution is I make mean BBQ spareribs in ours, to this day, although not quite as frequently now that the kids are grown and gone. The recipe was in the original Rival Crock Pot booklet that came with my "winnings."

Still love my Sunday afternoon nap. And the price of gas has gone up a LOT in the last 50 years, altho' the church hasn't moved nor have we.


signing off tonight as "pork spareribs...." :D

[Horn]

Shami, how much whipping should be done on twice baked potatoes?

[Shami-Amourae]

Shami, how much whipping should be done on twice baked potatoes?

Usually it's till it's not lumpy anymore, so as little as possible. Personally I like it a little lumpy though. I never use electric whips for that kind of stuff, I prefer doing stuff with hand smashers:
http://ecx.images-amazon.com/images/I/31MFDFKKH2L._SY450_.jpg