Wednesday, April 14, 2010

Chicken Piccata with capers and lemon

A really quick and easy dish for those who are on the run. Pounded out chicken breasts dredged in seasoned Wondra flour,pan seared and deglazed with chicken stock, lemon zest and juice and capers.
let me know if you want the recipe

Tuesday, April 13, 2010

Stuffed Boneless Pork Roast with Chipolte Mustard

I haven't posted anything in a while, but have been cooking a lot. Anyway, last night made a stuffed pork roast with chevre cheese, rosemary & bacon. It was yummy. I used a Chipole Mustard for a sauce.
1 small log of chevre
Rosemary, minced
Bacon, 0.5 lb (230 g), cooked and cut into small pieces
Salt & Pepper
Olive oil
1. Combine the chevre, rosemary, bacon. Butterfly the pork roast and season with salt & pepper, and add the chevre mixture.
2. Roll the pork and tie with the twine, rub the meat with the crushed rosemary, salt & pepper and olive. Place on a rack and don't forget to add water to the bottom of the pan and add a few bay leaves.
3. Place into a 375 F (190 C) oven and remove when the internal temperature of the meat is 145 F( 63 C). Let it rest for a about 5 minutes.
Enjoy, it's moist and delicious