Wednesday, October 2, 2013

Crisp Skin Pork Roast Trick

For some reason only pork roast with bone in and skin on in all 3 supermarkets in my small town carry only narrow cut that is impossible to roast with the skin on top. The meat always falls on the wide, flat side with skin on side. You can never get a crisp skin, the reason I buy this cut in first place. I have come up with a solution to keep the roast skin side up. Since picture is worth thousand words, here are 2,000 words. Try it, you will be amazed how well it works. Make sure you are using strong bamboo skewers, though. I used recycled skewers from seafood kebab but they were just about adequate, not as strong as I thought they would be. Since then I bought flat bamboo skewers from Dollar Store and they are perfect.

How is that for crispy skin!

Schnitzel from Pork Tenderloin

Over the years I found that pork tenderloin makes the best Schnitzel regardless if prepared breaded or natural without any coating. Since it is so lean I shallow fry it in butter in less then 5 minutes. I usually serve it with boiled red potatoes so the meal is done in under half-an-hour. By the time potatoes are ready the tenderloin is cut up, flattened, seasoned and cooked. The browned butter from frying pan is the only sauce I serve it with. Sometimes I whisk in 1 Tbs. of hot mustard.

Here is how I divide and process whole small pork tenderloin with pointy ends cut off and used in other dishes like shishkebab.

Friday, March 15, 2013

Waffle Iron Potato and Zucchini Pancakes

I am always looking for new ways to cook healthier food. We just love latke and pancakes but I am turned off with the fact that in order to make them nice and crispy outside and soft inside I have to use quite a bit of fat; one reason that until recently they were not on my menu very often. Then, while cleaning my small kitchen appliance storage area it hit me: use an electric waffle iron! Not only is it healthier but also heck of a lot cleaner. Both of these points make it a real winner.

2 medium russet potatoes, coarsely shredded
2 medium zucchini, coarsely shredded
1 1/2 teaspoon salt
1 tsp. ground white pepper
1 large egg
2 green onions, chopped
3 Tablespoons all-purpose flour


Place the grated zucchini and potato in a stainless steel bowl and season with salt and pepper. Let rest for up to 30 minutes. Place the mix in a kitchen towel and squeeze to remove some of the liquid. Transfer back to a bowl, mix in the beaten egg, green onions and flour. The consistency should be that of a thick pancake batter. If the mix is too thick, add some milk, if it is too runny, add more flour.
Preheat the waffle iron and cook the mix just like you would regular waffles. I cooked mine about 6 minutes but since every iron has a different power you have to experiment for the first time you make them.
Serve with plain sour cream or yogurt.