Parmesan-Crusted Pork Loin

Ingredients

2 large eggs

1 cup dried Italian-style bread crumbs

3/4 cups freshly grated Parmesan

2 slices boneless pork loin about ½” thick

Salt and freshly ground black pepper

6 tablespoons olive oil

Lemon wedges, for serving

For sauce TT butter tt flour

TT chix stock (free style garnish at your discretion)

Directions

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Finish in the oven to ensure doneness. Serve with your choice of veggie and starch

Chicken Fried Steak & Gravy Alton Brown Style

Ingredients
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
Directions
Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Roast Turkey Slyder with Stuffing

Roast Turkey Slyder

Mise en place:

1 roll

4-6 ozs sliced roast turkey thin

TT butter

TT flour

TT chix stock

TT  Kitchen Bouquet

Procedure:

In pan add butter, melt add flour make roux let cook  5-7 mins to cook out all flour glut-ens

Add stock to proper thickness, add Kitchen B for proper coloring

add sliced turkey and simmer for a few mins

Adjust seasonings as needed! S &P

Cut roll and put in stuffing then top with meat & gravy

Serving Ideas:

Potato Salad, Coleslaw, Roasted Potatoes 

Bread Stuffing

3 slices white bread, diced

TT chopped onion

TT chopped celery

TT chopped Carrots

TT butter

1 egg

2 Tbsp chopped parsley

1 Tbsp chopped sage, thyme and/or marjoram

1 cup chicken stock or turkey stock

Preparation:

Preheat oven to 400 °F.

Spread the diced bread on a baking sheet and bake for 10 minutes or until lightly golden. Give the pan a shake midway through so the cubes brown evenly. Remove pan and let the bread cool.

Melt the butter in a heavy-bottomed saucepan over medium heat. Sauté the onion , carrots and celery until the onion is slightly translucent. Remove from heat and let cool.

Transfer the toasted bread, chopped herbs and the cooked celery and onions to a large bowl.

Now, drizzle a bit of the stock over the bread cubes and gently mix. Repeat until all the bread is moistened but not soggy. Now add the egg and toss until all the ingredients are coated.

Butter a baking dish, transfer the dressing to the dish and bake for 25-30 minutes or until the top is crispy. Serve hot.

The Olive Authentic Greek Food Freehold NJ

http://www.olivegreekrestaurant.com

On a friends recommendation Kathy and I stopped in for some Greek Food at The Olive yesterday.
   Nice relaxed atmosphere, Brick oven and plenty of Greek  scenery on every wall! And awesome slide show of Greek Panoramic aerial  views of Greek Islands.
Talked with the owner Manolis, nice guy, he comes from the Island of Karpathos
Food was well presented and loaded with flavor and colors, and portion sizes were good! Check out menu on website for all choices We were just grabbing a bite and it was great.  If in the area, check it out!
Kali Orexi
The MadGreek

 Lunch is served daily from 11AM to 5PM. Dinner is served daily from 5PM to 10PM.


By Telephone: (732) 462-2658

By Fax: (732) 462-2590

By Snail Mail: Olive Restaurant, 13 W Main St. Freehold, NJ 07728

By email: OliveGreekRestaurant@gmail.com

Chicken Corn Fritters

Ingredients

½ cup corn

1 cup chix chunks

1 egg, lightly beaten

1/2 cup milk

2 tablespoons butter, melted

1/2 teaspoon salt

1/8 teaspoon pepper

1-3/4 cups all-purpose flour

1 teaspoon baking powder

Oil for deep-fat frying

GREEN CHILI SAUCE:

TT cup butter, cubed

TT all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1/8 teaspoon ground cumin

¼ cup chopped Scallions

1/4 Chix Stock

Shredded cheddar cheese, optional

Directions

Place corn in a large bowl; lightly crush with a potato masher. Stir

in the chicken, egg, milk, butter, salt and pepper. Combine flour

and baking powder; stir into the corn mixture just until combined.

In a deep-fat fryer or skillet, heat 2 in. of oil to 375°. Drop

batter by 1/4 cupfuls into oil. Fry for 3 minutes on each side or

until golden brown. Drain on paper towels; keep warm.

Sauce

In a large saucepan, melt butter over medium-low heat. Stir in flour

and seasonings until smooth. Add scallions Gradually stir in Stock.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve with corn fritters; sprinkle with cheese if desired. 

Pork Fried rice

:-D

1 tablespoon butter

 1 (6 ounce) boneless pork loin chop, cut into small pieces

 1/4 cup chopped carrot

 1/4 cup chopped broccoli

 1 green onion, chopped

 1/4 cup frozen peas

 1 egg, beaten

 1 cup cold cooked rice

 4 1/2 teaspoons soy sauce

 1/8 teaspoon garlic powder

 1/8 teaspoon ground ginger

Procedure:

Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.

Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

Pan Seared Chicken with Leeks and Mushrooms

1/4  cup           all-purpose flour

     1/4  teaspoon      paprika

                        salt and pepper

   1      whole         chicken ¼’s with skin

   1      tablespoon    olive oil

   2      medium        leek -- white part only;

                        washed, dried, and sliced

   6                    mushrooms -- sliced

     1/4  cup           dry white wine

     1/4  cup           chicken broth

     1/2  teaspoon      dried oregano -- crumbled

   8                    Kalamata olives -- pitted and chopped

   1      teaspoon      capers -- drained and chopped

                        lemon juice

     In a shallow bowl stir together the flour, the paprika, and salt =

and pepper to taste and dredge the chicken breasts in the flour mixture, =

shaking off the excess. In a heavy (preferably cast-iron) skillet heat =

the oil over moderately high heat until it is hot but not smoking and in =

it saute the chicken, turning it once, until it is golden brown. Reduce =

the heat to moderately low and stir in the leeks, the mushrooms, the =

wine, the broth, and the oregano. Cook the mixture, covered partially, =

for 25 to 30 minutes, or until the chicken is cooked through, and =

transfer the chicken to a platter. To the skillet add the olives, the =

capers, and the lemon juice and cook the mixture, stirring, for 1 =

minute. Serve the chicken topped with the leek mixture.

Shrimp Spring Rolls with Hoisin Dipping Sauce

ingredients

1/4 cup white vinegar

4 teaspoons hoisin sauce

TT smashed fresh ginger

2 teaspoons chili-garlic sauce

2 spring roll wraps

 ¼ cup shredded cabbage

¼ cup shredded carrots

TT chopped spinach

4 tablespoons chopped fresh cilantro

4 cooked peeled deveined medium shrimp, halved horizontally

Preparation:

Mix first 4 ingredients in small bowl. Pour sauce into ramekin.

Place wrapper on work surface. Mound 2/3 cup coleslaw mix at end of round closest to you; sprinkle with 1 tablespoon cilantro. Top with 4 shrimp halves, cut side down, in single layer. Fold in ends of round; roll up tightly into cylinder. Repeat with remaining ingredients to form 3 more rolls. Cut rolls diagonally in half; arrange on plate and serve with sauce and Rice or Pasta of your choice.

Beef Steak Fajitas

INGREDIENTS

• 1/3 cup coarsely chopped fresh cilantro
• 2 medium garlic cloves, finely chopped
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Juice of 1 medium lime
• 3 tablespoons olive or vegetable oil
• 1 pound boneless, sliced beef tips
• Kosher salt
• Freshly ground black pepper
• 1 medium bell pepper (any color), cored and sliced into 1/2-inch strips
• 1 medium red onion, halved and sliced into 1/2-inch pieces
• 8 (6-inch) tortillas (corn or flour)
• Guacamole, salsa, and sour cream, for serving 

INSTRUCTIONS

1. Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine. Add the beef and turn to coat with the marinade. Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.
2. Heat a grill pan to medium. Once hot, add the steak pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the steak to a cutting board and let it rest while you prepare the remaining ingredients.
3. Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Place the vegetables on the grill pan in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Transfer the vegetables to a serving dish. Meanwhile, warm the tortillas.
4. Heat a medium cast iron or frying pan over high heat until hot, about 3 minutes. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.
5. Slice the steak against the grain into 1/2-inch-thick pieces and place in the serving dish with the vegetables. To serve, fill a warm tortilla with steak and vegetables and top with guacamole, salsa, and sour cream (if using).