pork piccata because i need more capers in my life

Give me all the capers!

1 1/4 pound pork tenderloin (or boneless cut pork chops, or thin pork cutlets)
1/4 cup cornstarch
1/4 cup tapioca starch
1 egg, beaten
3 tablespoons olive oil
3 tablespoons unsalted butter
2 cloves garlic (thinly sliced)
¼ cup white wine (or bianco vermouth)
3 tablespoons lemon juice
1/2 cup chicken broth
2 tablespoons capers (drained)
2 tablespoons minced flat leaf parsley
Salt and freshly ground pepper

Slice pork tenderloin into eight 2-inch thick slices. Place each slice between two pieces of plastic wrap and use the flat side of a meat tenderizer to flatten to ¼-inch thickness. Season with salt and pepper.

Place the cornstarch and tapioca starch on a plate and beaten egg in a shallow bowl. Dredge pork in starches and then egg and then dredge in the starches again. Shake off the excess.

In a large frying pan over medium-high heat, warm 2 Tbsp. of the oil and 1 Tbsp of butter.

Place half of pork slices in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbsp. oil in the pan and repeat to brown the remaining pork. Place that pork under your foil tent as well.

Reduce the heat to medium and melt 1 Tbsp. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the vermouth, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.

Remove the pan from the heat and whisk in the remaining 2 Tbsp. butter, the capers and parsley. Season with salt and pepper.

Drizzle the sauce over pork and serve immediately.

gin cocktail roundup

Green Garden

Makes 2 cocktails

2 ounces gin
2 ounces vodka
2 ounces celery simple syrup
1/2 ounce lime juice
1/2 ounce lemon juice
Peychaud's Bitters
Salt

Combine gin, vodka, simple syrup and citrus juices in a cocktail shaker with ice. Shake and then pour into a coupe glass. Add two dashes of Peychaud's Bitters and a pinch of salt to each glass.

To make simple syrup:

Combine 3 sections of celery stalks with leaves, with 1 cup of sugar and 1 cup of water. Cook over medium heat for 5 minutes and let steep for 10 minutes. Strain the liquid into a jar.

Rhubarb Gimlet

Makes 2 cocktails

2.5 ounces gin
2 ounces rhubarb simple syrup
1/2 ounce lime juice

Combine everything in a cocktail shaker with ice. Shake and then pour over ice.

To make simple syrup:

Combine 3 stalks of rhubarb, diced, with 1 cup of sugar and 1 cup of water. Cook over medium heat for 15 minutes or until the rhubarb is soft. Strain the liquid into a jar. Save the softened rhubarb for jam.

Butterfly Pea Flower Cocktail

Makes 2 cocktails

2 ounces gin
2 ounces butterfly pea flower simple syrup
1/2 ounce lemon juice
splash of club soda

Add gin and butterfly pea flower simple syrup to a glass with ice. Then add lemon juice to change the color and stir. Top with a splash of club soda and fresh flowers.

Purple Lotus (Improvised Water Lily)

3⁄4 oz. Dry Orange Curacao
 3⁄4 oz. Lavender/Butterfly Pea Flower Simple Syrup
 3⁄4 oz. Fresh Lemon Juice
 3⁄4 oz. Gin

Combine all ingredients in a cocktail shaker filled with ice; shake vigorously and strain into a coupe. Garnish with orange zest.

Nick's Flower Fields

Makes 1 cocktail

1/2 ounce lavender butterfly pea flower simple syrup
1/2 ounce elderflower simple syrup
1.5 ounces vodka or gin
1/2 ounce lemon juice

Add vodka and simple syrups to a shaker and shake until tin is frosted. Pour into a glass with ice. Then add lemon juice to change the color and stir. Top with a splash of club soda and fresh flowers.

The Sweet and Sage

Makes 2 cocktails

1 oz. Dry Orange Curacao
2 oz. Sage Simple Syrup
2 oz. Gin

Combine all ingredients in a cocktail shaker filled with ice; shake vigorously and strain into a coupe. Garnish with orange zest.

tequila cocktail roundup

Pompelmo

Makes 2 cocktails

3 ounces reposado tequila (can also be made with blanco)
3 ounces grapefruit juice
½ ounce Campari
small pinch of smoked salt

Add the grapefruit juice, tequila, Campari and smoked salt to a cocktail shaker and fill it with ice. Shake vigorously until cold.

Strain into cocktail glass. 

Smoked Tequila Old Fashioned

Makes 1 cocktail

2.5 ounces of añejo tequila
½ ounce agave syrup
4-5 dashes of orange bitters

Garnish: Orange peel and thyme

Combine ingredients in a mixing glass with ice. Stir gently to chill and combine ingredients. Strain into a double old-fashioned glass over fresh ice. Garnish and smoke.

Tequila Sweet Tart

Makes 1 cocktail

1 oz blanco tequila
1 oz Aperol
1 oz strawberry rhubarb simple syrup
1/2 oz lime juice

Combine all ingredients in a cocktail shaker with ice. Shake and pour over ice.

Fall Sunrise

Makes 1 cocktail

2 ounces of añejo tequila
1 ounce spiced apple syrup
3/4 ounces lime juice

Combine all ingredients in a cocktail shaker with ice. Shake and pour into a coupe glass.

Autumn Sunset

Makes 2 cocktails

4 ounces of añejo tequila
2 ounces spiced apple syrup
1 ounce Aperol
3/4 ounces lime juice
4 dashes rhubarb bitters

Combine all ingredients in a cocktail shaker with ice. Shake and pour into a coupe glass.

cocktail round up

First up, my favorite:

Jungle Bird

Makes 2 cocktails

1 ½ ounces dark rum
1 ½ ounces pineapple juice
3/4 to 1 ounce Campari/Aperol (to taste)
½ ounce lime juice
½ ounce simple syrup or maple syrup

For the garnish: Pineapple wedge, pineapple leaves (optional)

Add the dark rum, pineapple juice, Campari/Aperol, lime juice, and simple syrup to a cocktail shaker and fill it with ice. Shake vigorously until cold.

Strain into cocktail glass. Garnish with a pineapple wedge, pineapple leaves, or fresh mint.

Orchard Bird

Makes 2 cocktails

1 ounce dark rum
2 ounces peach nectar
1 ounce Aperol 
½ ounce lime juice
½ ounce maple syrup

Add the dark rum, peach nectar, Aperol, lime juice, and maple syrup to a cocktail shaker and fill it with ice. Shake vigorously until cold.

Strain into cocktail glass.

Tropical Brazilian Spritz

Makes 2 cocktails

2 ounces cachaca
2 ounces pineapple juice
2 ounces peach juice
calamansi seltzer

Combine juices and cachaca in a cocktail shaker with ice. Shake and then pour over ice. Float calamansi seltzer on top.

Peppered Amaro

Makes 1 cocktail

1 ounce black pepper simple syrup
1 ounce Cynar or Ramazotti
1 ounce whiskey/bourbon

Add ice to a rocks glass, add all 3 ingredients to the glass and stir.

In Cold Blood

Makes 1 cocktail

1 ounce sweet vermouth
1 ounce Cynar
1 ounce bourbon
Lemon twist
Pinch of salt

Add ice to a rocks glass, add first 3 ingredients to the glass and stir. Twist lemon over glass and add a pinch of salt.

pork loin non-roast

 Couldn't be easier to make - my instant pot is currently my favorite tool in the kitchen.

2 to 2-1/2 pound boneless pork loin roast
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
3 tablespoons butter, melted
1 tablespoon minced garlic
1 tablespoon brown sugar
1 tablespoon soy sauce
3/4 teaspoon lemon zest
2 teaspoons chopped fresh parsley (dried also ok)
1 teaspoon minced fresh thyme leaves (dried also ok)
1 tablespoon olive oil
1 cup chicken broth (or wine, beer, or water)

Take pork loin out of the fridge 20 minutes before cooking.

In a small bowl, whisk together the melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.

Season pork loin with salt and pepper; then, brush the butter mixture all around the meat. Set aside.

Press the Sauté function on the Instant Pot and heat up the olive oil. When oil is hot, sear the pork loin on all sides until browned, about 2 to 3 minutes per side. Remove pork from IP and set aside.

Add broth to the Instant Pot and scrape up any browned bits from the bottom.

Cancel the Sauté function and place a trivet in the IP and set the pork on top of the trivet. Lock the lid and pressure cook at HIGH PRESSURE for 15 minutes. Then, let pressure come down naturally for 15 minutes, and quick release any remaining pressure. Open the lid and check internal temperature with an instant read meat thermometer; it should read 145˚F. If it’s less than this, you can place the lid back on the pot to let the carryover heat cook the pork to doneness. Shouldn’t take more than 2 to 3 minutes.

Transfer pork loin to a cutting board and let rest for 15 minutes before cutting. This will help seal in the juices.

In the meantime, prepare the pan-sauce: Select the Sauté function on the IP and bring liquid to a boil. Continue to cook at a slow boil for 5 minutes, or until reduced by half, stirring occasionally. (If not thick enough, add 1 tablespoon of cornstarch mixed with 1/4 cup of water and stir constantly.

Slice the pork and serve with the pan juices.

Adapted from Diethood

actually good short ribs

I don't even really like short ribs but this is one the best instant pot dishes I've made. Goes great with mashed potatoes. I will also try these flavors with another type of stew meat or roast.

1 teaspoon dried rosemary
1 teaspoon onion salt
½ teaspoon paprika
½ teaspoon ground pepper
½ teaspoon dried sage
2 lbs. beef short rib
2 tablespoons high temperature oil
1 onion, sliced
1 6oz can tomato paste
1 ½ cups water or broth
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon unsweetened cocoa powder
6 cloves garlic, whole or minced
1 tablespoon cornstarch & 1/4 cup water

Mix the first five ingredients (the spices) and rub on the outside of the beef short rib; set aside.

Set your instant pot to sauté and drizzle oil into instant pot. Using tongs, lower short ribs into Instant Pot and sear on all sides, about 8 minutes. Sear in batches if needed so that pieces aren't crowded.

Remove short ribs; set aside. Add sliced onion to the instant pot and sauté for a couple minutes using the heat left in the pan. 

Add tomato paste, water, balsamic, Dijon mustard, cocoa, and garlic to the Instant Pot and mix with a spoon until combined, scraping up the browned bits on the bottom of the pan.

Add short ribs. Place lid on Instant Pot and lock into place. Make sure your steam vent is turned to closed.

Turn the settings to "Pressure Cook High", and set the timer for 43 minutes. Once the 43 minutes are up, let the Instant Pot sit for 10 minutes. Carefully press the pressure release valve. Once all the pressure is released, unlock the lid.

Remove meat from Instant Pot. Combine cornstarch with 1/4 cup water and stir into sauce in Instant Pot until gravy is thickened.

Spoon sauce over each piece of beef short rib and serve warm.

Adapted from Gluten Free Palate

umami chicken goodness

 Maybe the best chicken dish I've ever made?

1.5 lb. skin-on, bone-in chicken pieces (such as thighs and drumsticks)
2 garlic cloves, finely grated
1 1/2" piece ginger, peeled, finely grated
1/4 cup soy sauce
1 Tbsp. mustard powder
1 Tbsp. unsalted butter, melted, slightly cooled
1/2 Tbsp. unseasoned rice vinegar
2 plum or other medium tomatoes, chopped or half a can of diced tomatoes
1/2 to 1 pint cherry or Sun Gold tomatoes|
Thinly sliced scallions and/or cilantro leaves with tender stems and steamed rice

Trim any excess skin and fat from skin-on, bone-in chicken pieces and place in a baking dish.

Whisk garlic cloves, ginger, soy sauce, mustard powder, butter, and unseasoned rice vinegar in a small bowl to combine. Pour marinade over chicken pieces and use your hands to work marinade into every nook and cranny, including underneath the skin. Turn chicken pieces skin side down and let sit at room temperature for 20 minutes.

Preheat oven to 425°. Turn chicken pieces skin side up and tuck plum or canned diced tomatoes and cherry tomatoes between and under chicken pieces with a few on top as well. Roast chicken until skin is golden brown and meat is tender and tomatoes are soft and juicy with some bursting open, 35–40 minutes.

Transfer chicken and tomatoes to a platter and spoon some juices over. Top with thinly sliced scallions and/or cilantro leaves with tender stems. Serve with steamed rice.

Adapted from Bon Appetit

pork banh mi

Quite possible the best thing I've ever made. Easy and delicious.

Hot Chili Mayo:

2/3 cup mayonnaise
1/4 vidalia onion, finely chopped
1 tablespoon chili garlic sauce

Meatballs:

1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
1 tablespoon fish sauce
1 tablespoon garlic chili sauce
1 tablespoon sugar
2 teaspoons cornstarch
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt

Sandwiches:

2 coarsely grated carrots
2 tablespoons unseasoned rice vinegar
2 tablespoons sugar
1 teaspoon coarse kosher salt

1 tablespoon Asian sesame oil

4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)

Hot Chili Mayo:

Stir all ingredients in small bowl. Season with salt.

Meatballs:

Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. 

Sandwiches:

Toss first 4 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Heat sesame oil in a cast iron skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Drain pickled carrots; place in bottom halves. Fill each with 1/4 of meatballs. Press on baguette tops.

Adapted from Epicurious.com

any sausage kale soup

This works with literally any sausage but the smokier it is the better it turns out. Homemade chicken broth also does wonders.

1 tablespoon olive oil 

4-5 sausage links

1 sweet onion

2 tablespoons tomato paste

3-4 sweet potatoes

4 cups chicken broth

1 glug of red wine

1 bunch of kale

Heat oil in Dutch oven. Slice sausage into bite sized pieces and add to oil in the pan (or crumble sausage into oil if uncooked). Cook until browned.

Chop onions and add to the sausage. Cook until softened. Add tomato paste and cook until color deepens about 1 to 2 minutes.

Chop sweet potatoes into bite sized pieces. Add to the pan and cook for a minute or 2.

Add chicken broth and red wine and bring to a boil.

Add kale, cover pan and turn heat to low.

Once kale has wilted, stir into broth, cover and cook over medium-low heat until sweet potato has softened.

Let cool and serve.

homemade refried beans

These super easy refried beans are delicious! It's plenty even if you make just half a recipe.

1 tablespoon extra-virgin olive oil
½ cup finely chopped yellow or white onion
¼ teaspoon fine sea salt
2 cloves garlic, pressed or minced
½ teaspoon chili powder
¼ teaspoon ground cumin
2 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans
½ cup water
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice (about ½ medium lime), to taste

In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.

Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.

Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.

Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.

From Cookie + Kate

world's best blueberry cake

There may be no better cake on the planet. Works equally well with cranberries and orange too. Need to try it with strawberries and rhubarb.

1 cup gluten free flour plus 1 teaspoon of flour (plus more for prepping cake pan) - use Bob's Red Mill One for One
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
1/8 teaspoon cinnamon
1/2 cup (1 stick) unsalted butter, softened
3/4 cup (160g) sugar
1/4 teaspoon vanilla extract
2 large eggs
1 teaspoon lemon zest, optional
2 cups blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
1 teaspoon lemon juice
Powdered sugar for dusting (optional)

Preheat oven to 350°F. Lightly butter an 8 or 9-inch springform pan and dust with flour. Or use an 8 or 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.

Vigorously whisk together 1 cup of flour with baking powder, salt, and cinnamon and set aside.

Using a mixer, beat the butter on medium high speed for 2 minutes. Add the sugar and beat until light and fluffy, a couple minutes more. Stir in the vanilla extract.

Add the eggs one at a time and beat until well blended. Stir in the lemon zest if using.

Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth.

Pour the batter into the prepared springform pan.

Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.

Bake on middle rack in oven for 45 to 55 minutes at 350°F, or until a tester inserted into the center comes out clean.

Remove from oven and let the cake cool in the pan for 10 minutes.

Carefully slide a thin knife around the edges of the cake to release it from the pan. 

Transfer the cake to a platter, berry side up. Optionally, dust the cake with powdered sugar to serve.

From Simply Recipes