Grilled Pork Chops and Salad

Here is one for my friend Basil H., of Los Angeles. He likes quick and easy but flavorful. This takes five to ten minutes of preparation and ten minutes of cooking time to complete. Stop by your local butcher and have them slice 4 boneless pork chops about a half inch thick. Pre-heat your grill to high then grill the chops for 4-5 minutes on each side.  I lightly seasoned with garlic salt and pepper. Slice and then drizzle spicy yakitori over slices.

For the salad you’ll need the following:

3-4 ounces of arugula

(1) 5 ounce bag of baby kale, baby chard, and baby spinach mix

dried cranberries

candied walnuts

sliced apple

crumbled goat cheese

for the dressing you’ll need:

1/8 cup of balsamic vinegar

3/8 cup olive oil

garlic salt and pepper

Put all the dressing ingredients into a small, sealable container and shake well to combine (add garlic salt and pepper to desired taste). In a large bowl combine all the greens and drizzle dressing onto greens for desired amount and toss. Plate the salad and top with the dried cranberries, candied walnuts, sliced apple, and goat cheese. Place the sliced pork chops onto salad and drizzle spicy yakitori onto each slice, then serve. Very delicious and very easy!

Finished salad topped with grilled pork chop and spicy yakitori sauce

Finished salad topped with grilled pork chop and spicy yakitori sauce

Crock Pot Beef

Here’s one you can put in the crock pot and check on in 8-10 hours. All you need is two pounds of beef stew meat (or chuck roast, if you prefer it a little moister). Place the cubed stew meat into the crock pot, add a half cup original yakitori sauce, and one quarter cup white cooking wine, turn crock pot on at low setting, that’s it!

We served it with brown rice and sautéd vegetables. We used two bunches of broccolini; one bunch of green onions, cut into 3 inch slices; two carrots, sliced diagonally; one red bell pepper, sliced. In a large skillet, over medium-high heat, add one tablespoon of olive oil, all the vegetables, and stir occasionally for 5 minutes, then add one quarter cup of spicy yakitori sauce and stir for two to three minutes to caramelize.

CrockPotBeef

A Twist on Our Lettuce Wraps

This recipe was submitted by Monet W. of Chino Hills. For those of you who like minimal prep, and a quick meal, this one hits the spot!

Here’s what you need:

1 head of butter lettuce

1-1 1/2 pounds of ground turkey

8 ounces of Bella mushrooms, finely diced

8 ounce can of sliced water chestnuts, drained and finely diced

3-4 stalks of green onions, sliced

1/4 cup of pine nuts

1/2 tablespoon of olive oil

1/4 cup of original yakitori sauce

additional (we used spicy) yakitori for drizzling

Here’s what you do:

In a large skillet, over medium high heat, brown turkey and reserve. Next, heat olive oil and sauté mushrooms for 2-3 minutes, then add water chestnuts, turkey, and 1/4 cup yakitori sauce. Mix well for 2-3 minutes then add green onions, stir for a minute, add pine nuts and stir all for 1-2 minutes. Remove and serve over butter lettuce. Monet suggested drizzling some spicy yakitori sauce on top of mixture before eating (which we did, and it was good) for an added kick.

Obaachan Sauce Company yakitori sauce

Marinated Center Cut Pork Loin

We made a great center cut pork loin on the stove top today. Start out by marinating a two to two and a half pound center cut pork loin in 1/2 cup of Obaachan Sauce Company’s spicy yakitori sauce in a ziplock bag for two days. I turned the baggie once in the morning and again at night. In a dutch oven or similar heavy pot, heat two tablespoons of olive oil over high heat, place pork loin into pot and brown on all sides, about 5-6 minutes. Once browned, reduce heat to low and pour 1/2 cup of white cooking wine into pot with pork loin, cover, and let simmer for 50-60 minutes, turning  every 15-20 minutes. Check internal temperature, when around 150-160 degrees, remove from heat and place into heavy duty foil to rest for 10-15 minutes. During this time, make the sweet and sour sauce recipe. We used apricot-nectarine jam this time as I didn’t realize we were out of orange marmalade. It was very tasty! For those of you who don’t want to look up the sweet and sour recipe, it’s 1/4 cup of spicy (or original) yakitori sauce, 4 tablespoons of orange marmalade (or apricot-nectarine), one teaspoon white vinegar. Combine all three ingredients and heat until they just start to boil, then reduce down to simmer, and stir, for a few minutes and pour into a ramekin to cool. By now the meat should be ready to be sliced. After slicing, drizzle sweet and sour over meat and serve with your choice of rice or mashed potatoes, and a vegetable. Enjoy!

Ingredients list:

2-2.5 pound center cut pork loin

1/2 cup spicy yakitori sauce

1/2 cup white cooking wine

2 tablespoons olive oil

For sauce:

1/4 cup yakitori sauce

4 tablespoons orange marmalade

1 teaspoon white vinegar

PorkLoinSlicedCenterCutPorkLoin