Risotto wth panetta and saffron
2/3 cup beef broth w/ 2/3 cup water
1 1/4 tsp diced pancetta
1 tsp shallot, chopped fine
1/2 TBSP butter
1/2 TBSP olive oil
1/4 cup Arborio rice
dash saffron
fresh ground black pepper
2 TBSP parmigiano-reggiano
Bring the broth mixture to a simmer in a small saucepan. Put the diced meat, 1/2 the butter, the oil, and the shallot into another saucepan and cook over medium heat until shallot is soft. Add rice and stir to coat. Add 1/2 the broth and then remaining mixture in small doses, letting it absorb into the rice a bit at a time, until rice is al dente. Just before it's finished add the saffron. Remove from heat and season with pepper, remaining butter and cheese.
Notes: I was looking for something a little self-indulgent tonight and this was just the ticket. It came out with a nice balance between the saltiness of the meat and the sweetness of the shallots with the richness of the saffron.
Spiced Panko Pork Chops
a Jennifer original
-work in progress-
2 bone-in pork chops
Brine:
1/2 cup water
1/2 cup apple juice
4 tsp kosher salt
1 TBSP brown sugar
2 tsp molasses
4 TBSP flour
1/2 tsp ground ginger
1/2 tsp lemon grass
1 tso mustard powder
1 egg
1/2 cup panko
2 TBSP vegetable oil
Heat the brine ingredients until the salt and sugar dissolve and then add a few ice cubes to cool it back down. Pour into a ziploc bag with the pork chops and refrigerate for at least 6 hours.
Rinse the pork chops and pat dry.
Preheat the oven to 250 degrees. Heat the oil in a skillet over medium heat. Mix the flour and spices in one dish, the egg in a second dish and the panko in a third. Dredge the pork chops first in the flour mixture, then the egg, and then the panko.
Fry the pork chops in the skillet approximately 3 minutes per side. Then move to oven for 27-30 minutes.
Notes:The tenderness of the pork and the crispness of the panko was exactly what I was look for here. But the seasoning didn't have quite the kick I was after. I'm thinking about rubbing the spices straight onto the chops before dredging it in the flour the next time.