2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can)
1/4 teaspoon dried thyme
1/4 teaspoon dried red-pepper flakes
4 pounds mussels, scrubbed and debearded
1/8 teaspoon fresh-ground black pepper
Salt, if needed
Step 1In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
Step 2Discard any mussels that have broken shells or that don’t clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
Step 3Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.
Every Mediterranean country has its version of shellfish in a tomato-based broth, and the wine of choice for each is an earthy, full-bodied pink wine. Here, seek out a Lacryma Christi rosé.
1 beef Top Round Steak, 3/4 inch thick (about 1 pound)
4 cups hot cooked couscous (1-1/2 cup dry)
2 cups sugar snap peas, steamed
1/4 cup fresh lime juice
2 tablespoons minced green onion
2 tablespoons water
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1/4 teaspoon salt
1-1/2 cups finely diced fresh mango
2 tablespoons minced green onion
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1 red serrano or red jalapeño pepper, seeded, finely chopped
Combine marinade ingredients. Place beef Top Round Steak and marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Just before grilling steak, combine salsa ingredients in a medium bowl. Cover and refrigerate until ready to serve.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, about 10 to 11 minutes (over medium heat on the preheated gas grill, times remain the same) for medium-rare (145°F) doneness, turning occasionally. (Do not overcook).
Carve steak into thin slices. Season with salt and pepper, as desired. Serve with salsa, couscous, and sugar snap peas.
Or simply called Bavarian Pork Schnitzel or Pork Schnitzel. Today I’m trying out the air fryer. It could be my secret to a healthy alternative to deep-frying. Trying out bavarian seasonings as well we will see if my favorite dinner guest approves.
If you don’t have an air fryer there are two other options.
Use a high heat of 425-450 degrees. Make sure to flip it about halfway through so you don’t have a crispy side and a mushy side. Or place the chops on a cooling rack atop a baking sheet so the heat can get to both sides.
If you go with pan-frying, then just use enough oil to coat the bottom of your pan. Again, high heat is your friend. Plus if you can find lard instead of oil and healthy eating isn’t your friend then go with lard, it will taste better.
Also to answer the question of a friend.
Can you make schnitzel with chicken?
Schnitzel can be made with chicken, veal, beef, turkey, pork, venison, and if you want to do it with ostrich – go for it!
Bavarian Pork Schnitzel ( it’s the combination of spice that makes it bavarian)
4 boneless pork chops, cut or pounded to 1/3″ thickness
1/4 teaspoon thyme
1/8 teaspoon garlic salt
1/4 teaspoon old bay seasoning
1/4 teaspoon dried sage
1/4 teaspoon minced rosemary
1 large egg
1/2 cup flour
salt and pepper to taste
2/3 cups bread crumbs, I like to make my own
Rinse and pat dry the pork chops
Turn on the air fryer to 390°
In one bowl mix bread crumbs, spices and blend well, plus salt and pepper to taste. Place egg and flour in two separate bowls.
Dip chop in flour to coat. Then into the egg wash. Then dredge all sides of the pork into the panko mixture. Finish all pork chops and coat all surfaces.
Spray the basket from the air fryer with olive oil spray then place into the air fryer basket.
My air fryer will hold 2 pork chops. Place them into the basket and cook for 16 minutes opening at 8 minutes, spraying with a light burst of oil to help get a golden brown color. (16 minutes because my pork chops were about an inch thick) All air fryers are slightly different check temperature to make sure it is 145° or cut into them and check to make sure the pork is opaque.
Cook in batches if you have more than will fit into your air fryer. Place cooked ones onto a plate and cover to keep warm until the rest are completed.
TOTAL TIME: Prep: 25 min. Cook: 2 hours 50 min.YIELD:8 servings
2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch
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