Wednesday, September 18, 2013

Lemongrass Rubbed Bone In Pork Chops

Football season has started, and my workday became longer, so I am looking for some quick dinner options. A staple in Vietnamese cooking is the grilled pork chop. This is a variation we used, but other ingredients can be added to the marinade including brown sugar (palm sugar), soy sauce (regular or dark), pickled chili peppers, or shallots.  

Also, try slicing them up for use in banh mi or in a vermicelli bowl. I made a simple tomato and cucumber salad and a side of white rice. We served some nuoc mam on the side and had a wonderful meal. I will be doing some quick dinner style recipes over the next couple of posts, so look for more great family ideas. 

Thit Heo Nuong Xa- Lemongrass Rubbed Bone In Pork Chops

4 bone in pork chops

3 cloves garlic
1 piece lemongrass
2 tbsp fish sauce
1 thai chili
½ tsp black pepper

Marinate the chops for about 2-4 hours, and on a grill or in a very hot cast iron pan, sear them until nice and crusty on the outside, then flip and finish on the other side. I cook them to medium which leaves the inside nice and pink and juicy.

Custom Plates by Gerald Haessig

Who can forget ZZ Top and the Eliminator girls? They were a staple on the MTV rotation during the 80s with their 1930s-era Ford Coupe, and every underdog who caught a glimpse of that racing-striped bad girl knew that some sexy ladies would emerge from it bringing love, luck, and good fortune to their otherwise quiet and humble existence. With Gretna Fest fast approaching, we've been peppering our music queue with the blues-based Texas rock trio. There's nothing quite like the opening guitar riff of "Sharp Dressed Man" to get you lookin' in that wardrobe wishing you had a silk suit and black tie for your next club-hopping engagement.  Enjoy the evening by going further back in time to "La Grange" and "Tush", and now pop open an icy cold beer to accompany my juicy pork chops and remembering those sexy "Legs."

Wednesday, September 4, 2013

Red Rice

Here is a simple dish that can be made with basic pantry items.  After researching my beef items, I noticed that this is commonly served with bo luc lac (shaking beef).  Since I wanted to make bo luc lac, I decided to add this as a side item.  I used broken jasmine rice, but you could use any rice and make it delicious.  I am a huge fan of eggs in my fried rice, so I added  a good amount of wonderfully fresh farmer's eggs.  

Red Rice
3 cups rice (day old)
2 tbsp sesame oil
3 oz. tomato paste
4 cloves garlic, minced
3 tsp nuoc mam
3 eggs, scrambled

Using a large skillet, heat up the sesame oil and add the garlic.  Fry for a minute and add the rice.  Stir fry until blended well, and add the tomato paste stirring vigorously.  When it is thoroughly blended, add the nuoc mam.  Turn the heat down a little and make a well in the middle of the pan.  Pour the eggs in the well    and scramble.  Then fold the eggs and rice together.  Check for seasoning.