Archive for December, 2003

Gingerbread People Decorating Party!
Sunday, December 21st, 2003

Also, a relevant Foxtrot cartoon (courtesy of Chase).

Sesame & Garlic Pork Chops
Thursday, December 18th, 2003
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp dry sherry
1/2 teaspoon red pepper flakes
4 garlic cloves
dash salt
2 boneless pork chops
Chop garlic, mix all ingredients into marinade.
Marinate pork chops at room temperature for 30 minutes, flipping a few times, as the marinade doesn’t completely cover the meat.
Heat grille pan to medium-high.
Cook chops 7-8 minutes per side, with the intent that they should be cooked through at this point.
When testing reveals that they’re not even remotely cooked past the edges, turn the oven to 350, add some water and the remainder of the marinade to the pan to add some moisture, and pop into the stove for 30 minutes.

It’s a decent meal (especially the parts with more garlic), but I’m still having trouble with overcooking pork and making it too tough.

Chicken & Lemon Sausage with Sour Cream & Salsa
Wednesday, December 17th, 2003

Chinatown Dumplings
Wednesday, December 17th, 2003

Work has moved to Chinatown, making any attempt to stick to an Atkins diet completely futile unless I want to starve myself. Goodbye diet, and goodbye painful mood swings and chocolate cravings! I may gain some weight back, but at least I won’t be miserable while I’m doing it.

Almond-Crusted Chicken
Monday, December 15th, 2003
1 1/2 chicken breasts
salt & water
cracked black pepper
1 egg
1/2 cup water
3/4 cup almonds
2 tbsp butter
2 tbsp olive oil
1/3 cup leftover pork chop gravy
sour cream
  1. Preheat oven to 375.
  2. Marinate chicken in brine.
  3. Finely chop almonds in blender.
  4. Combine egg & 1/2 cup water to make egg wash.
  5. Season chicken wih pepper, dip in egg wash, coat in almonds.
  6. Melt 1/3 of the butter in most of the olive oil in large steel skillet.
  7. One at a time, brown chicken breast halves on each side (about 2-3 minutes), not allowing the almonds to burn.
  8. Put chicken into pyrex bakeware I found on the shelf that I’d forgotten was actually oven-safe.
  9. Pour pork gravy and oil left in pan over the chicken. Try to avoid pouring burnt almond bits into the dish.
  10. Cover with tin foil and bake for 45 minutes.
  11. About 5 minutes before serving, realize that there’s a lot of liquid still in the dish and remove the tin foil.
  12. Serve with pepper-topped sour cream.