Meal of the Month
PORK CUTLET PARMIGIANA
Try this out in May! You will be glad you did!
Ingredients
- 2lbs pork tenderloin, sliced into medallions
- 1 egg
- 1cup breadcrumbs
- 1 tablespoon italian seasoning
- 4 cups spaghetti sauce
- 2 cups mozzarella cheese
- 1⁄2 cup parmesan cheese
- oil, to fry
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch of ground cinnamon
1/3 cup roughly chopped fresh mint
1/4 cup sliced almonds
Directions
- With a meat mallet, pound pork into thin patties.
- In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
- Dip each pork medallion into beaten egg and then into bread crumbs.
- Fry over med hi heat till browned- it does not need to be fully cooked.
- In a 9 X 13 baking dish, put in 1 cup sauce and half the pork, top with half of the cheese. Top with half the remaining sauce. Repeat again for balance of ingredients.
- Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
- Serve over pasta.
Appetizer of the Month
Southwest Black-Eyed Pea Dip
Ingredients
- 1 (8-oz.) pkg. cream cheese, softened
- 2 (15-oz.) cans black-eyed peas, rinsed, drained, and divided
- 1 1/2 tablespoons fresh lime juice, divided
- 1 teaspoon hot sauce
- 1/2 teaspoon kosher salt, divided
- 1 cup diced ham
- 1/4 cup finely chopped scallions
- 1/4 cup finely chopped roasted red bell pepper
- 1 (8-oz.) block Monterey Jack cheese, shredded and divided
- 2 (4-oz.) fresh tomatoes, chopped (about 1 cup)
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon olive oil
- 1 tablespoon minced fresh jalapeño
- Tortilla chips
Directions
Step 1
Preheat oven to 375°F. Process cream cheese, 1 cup black-eyed peas, 1⁄2 tablespoon lime juice, hot sauce, and 1⁄4 teaspoon salt in a food processor until creamy and smooth (about 1 minute). Place mixture in a large bowl.
Step 2
Stir remaining black-eyed peas, diced ham, scallions, bell pepper, and 4 ounces Monterey Jack cheese (1 cup) into cream cheese mixture. Spread mixture into a lightly greased 2-quart baking dish. Sprinkle with remaining 4 ounces cheese.
Step 3
Bake, covered with aluminum foil, in preheated oven 20 minutes. Remove foil, and bake for 10 to 15 more minutes or until hot and bubbly. Let stand 10 minutes.
Step 4
Stir together tomatoes, cilantro, olive oil, jalapeño, remaining 1 tablespoon lime juice, and remaining 1/4 teaspoon salt in a small bowl. Top black-eyed pea dip with tomato mixture using a slotted spoon. Serve with tortilla chips.
Drink of the Month
Mixology: Maple Coffee Frappe
Enjoy this May Drink!
Ingredients
1 oz. Grind coffee liqueur
1 oz. Cabin Fever maple whiskey
1 oz. cold brew coffee
1 oz. milk
½ oz. simple syrup, if not sweet enough
Sprig of nutmeg
Directions
Combine all ingredients aside from nutmeg into a shaker. Fill shaker with ice cubes and shake well. Strain into Collins glass filled with ice cubes. Garnish with nutmeg.