Tonkatsu and a haiku

Tonkatsu is a popular pork dish from Japan. The meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with panko (breadcrumbs) before being deep fried.

I've enjoyed this dish at different Japanese restaurants, but had yet to make it at home. My first time turned out to be easier and tastier than I thought. So tasty in fact, it inspired me to write a haiku. Like to hear it? Here it goes...

succulent pork bits

fried golden to perfection

it's tonkatsu-per

It's good right? There's more where that came from...

if pork was a place

i would pack right now and go

and never look back

add salt and pepper

atop the succulent pork

set aside to rest

all purpose flour

four eggs and panko bread crumbs

dredge the pork in each

why do panko crumbs

make everything taste better?

i am too Asian

fry in hot oil

flip when crust is golden brown

cook two more minutes

sweet tonkatsu sauce

hot jasmine rice and lemons

it's tonkats-yummers!

Tonkatsu

4 boneless pork chops, thin sliced

1 cup of flour

4 eggs

2 cups of panko bread crumbs

salt and pepper 

oil for frying

Sauce

from allrecipes.com

1 cup ketchup

4 teaspoons mustard powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons black pepper

3 tablespoons Worcestershire sauce

Salt and pepper the pork chops. Dredge pork chops in flour then dip in the beaten egg. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes and the coating will set very well. If you wish to freeze the chops, now is the time. 

When the oil is hot, place pork chops into the pan, and fry for about 2.5 minutes on each side, until golden brown.

Sauce

In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce. Cover and refrigerate for at least 1 hour to blend the flavors before serving.

Sticky Spicy Honey Garlic Wings

I'm ready to put away the heavy down comfortor.

I'm ready to put on a pastel colored cardigan over a light floral dress.

I'm ready to jump on a banana seat bike for a leisurely ride down the block.

I'm ready to look for four leaf clovers and pick daffodils in the park.



Spring I'm ready for you.  Oh yes.

You know what else I'm ready for? These delectable wings. Serve with steamed jasmine rice and stir fried broccoli.   

Sticky Spicy Honey Garlic Wings

Adapted from MomWhoCooks via Allrecipes.com

24 chicken wings, split
1/4 cup packed brown sugar
1 Tablespoon garlic, minced
1 teaspoon black pepper
2 teaspoons sriracha hot chili sauce
1/2 cup water
2 tablespoons honey, or more if you like a sweeter sauce
1/2 cup soy sauce

1 tablespoon cornstarch
1/4 cup water

Directions

Preheat an oven to 400 degrees F (190 degrees C).

Mix together the brown sugar, garlic, chili sauce, 1/2 cup water, honey, and soy sauce.

Arrange the chicken wings in a baking dish; pour sauce over the chicken wings and cover with foil. Bake for 25 minutes, or until cooked through.

Take wings out of the oven and pour the cooking juices into a saucepan; bring to a boil. Mix cornstarch and 1/4 cup of water together and add to the sauce. Cook until thickened.

Set oven to broil on Hi. The rack should be positioned in the middle of the oven.

Pour the thickened sauce back over the wings and return to oven. Broil until sauce is golden and bubbly.

Orange Glazed Strawberry Scones

Infomercials are the devil. I'm convinced of it. They target those who are weak willed like myself. Sure, I could have blamed the impulsiveness of my purchase on the Nyquil (It impaired my judgment I swear), but I have no discipline when it comes to getting things I must have and can't live without. That being said, I received the Brazilian Butt Lift Workout DVDs in the mail a few days ago. If soreness is any indication of product effectiveness, consider it highly effective! 3 workouts in and I'm unable to walk or climb stairs without whimpering. It's definitely a booty kicker.

In other news, I made scones that Mr. Incredible proclaimed as "...the best thing you have ever baked." That's quite a statement. After the first bite, I agreed. After scarfing down the 2nd scone I totally believed it. These were the best things ever. EVER.

I modified the recipe from Ina Garten's Cranberry Orange Scones recipe. The resulting scones are tender, moist and sweet. The strawberries cooked down giving it a sweet jam like taste. Feel free to substitute your favorite fruit in place of strawberries (blueberries, cherries, cranberries, peaches would be yummy).

Orange Glazed Strawberry Scones

Adapted from Ina Garten's recipe

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 tablespoon grated orange zest
• 1 stick cold unsalted butter, grated
• 1 large egg, lightly beaten
• 1/2 cup cold heavy cream
• 1 cup diced strawberries
• 1 egg beaten with 2 tablespoons water or milk, for egg wash
• 1/2 cup confectioners' sugar
• 4 teaspoons freshly squeezed orange juice

Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.  Add the strawberries to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.

Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Game Day Eats

Your day has come Pigskinus Gigantopithecus (read about them here)! Game day. Don't know what to snack on? Here are a few suggestions...

Crispy Potato Skins (recipe here) with melted cheese and dollops of sour cream.

Sliced Lamb Steak (recipe here) on a hot, crusty roll.

Homemade Milano Cookies (recipe here). Mmmm chocolate.

Mini Doughnuts (recipe here). Small, cute and it has sprinkles.

Pepperoni and Cheese Stuffed Pretzels (recipe here) Cheese, cheese, pepperoni, cheese, cheese and more cheese!

Sticky Lemon Rolls with Lemon Cream Cheese Frosting

My carbohydrate cravings have not subsided.

It may have gotten even worse.

You see, I'm not only craving carbs, but sugar, cream cheese and butter on top of these carbs.

Sigh.

Dear Sticky Lemon Rolls and Cream Cheese frosting Gods,
Please have mercy on my hips and thighs. Thank you.

Love,
Christa Rose

Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Source: The Kitchn  


Makes 12 large rolls

 
Lemon Roll Dough
1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast

3/4 cup milk, warmed to about 100°F or warm but not hot on your wrist
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 lemons, zested
2 eggs

Sticky Lemon Filling
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
2 lemons, zested and juiced *
3 tablespoons unsalted butter, very soft

Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
Juice of 1 lemon
1 cup powdered sugar
1 lemon, zested

In the bowl sprinkle the yeast over the warmed milk and let it sit for a couple minutes. Stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
Knead until the dough is elastic and pliable.

Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled - about an hour.
In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon.

Lightly grease a 13x9 inch baking dish with butter. On a floured surface pat the dough out into a thick rectangle, about 10x15 inches. Spread with softened butter, then spread the lemon-sugar mixture over the top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled.

Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes.

While the rolls are baking, prepare the glaze. Whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.

When the rolls are done, smear them with the cream cheese glaze and sprinkle the zest of 1 additional lemon over top to garnish.

Serve while warm.

Buttermilk Biscuits

A strange thing happens to me when the weather dips below freezing. I crave carbs. The delicious fattening kind. You know...the kind that fills you with warm fuzzies on the inside. These buttermilk biscuits do just that. Serve them sweet with even more butter and a generous dousing of honey or savory by drowning them in country gravy.

Buttermilk Biscuits

Cook's Illustrated
Ingredients
2 1/2 cups unbleached all-purpose flour 
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons shortening 
8 tablespoons unsalted butter (1 stick), sliced
2 tablespoons unsalted melted butter 
1 cup cold buttermilk

Directions
Heat oven to 450 degrees. Whisk flour, baking powder, baking soda, and salt in large bowl.

 Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. 

 
Working in batches, drop butter slices into flour mixture and toss to coat

Pick up each slice of butter and press between floured fingertips into flat, nickel-sized pieces. 

Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 minutes.

 

Add all but 2 tablespoons of buttermilk to flour mixture; stir with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed. Transfer dough onto center of prepared work surface, dust surface lightly with flour.

Bring dough together into cohesive ball.

 Roll dough into 10-inch square about 1/2 inch thick

Cut out 3-inch rounds with floured biscuit cutter, dipping cutter back into flour after each cut.

Carefully transfer rounds to ungreased baking sheet, spaced 1 inch apart. 

Brush biscuit tops with melted butter. Bake until tops are golden brown, 15 to 17 minutes. 

Let cool on baking sheet 5 minutes before serving.

Sliced Lamb Steak on French Bread

Confession: The first time I ate lamb was a couple years ago. The reason it took me so long to try it was because whenever I would hear the word "lamb" whether it be "Grilled Lamb with Yukon Gold Potatoes" or "Lamb Kabobs" I couldn't help but picture the adorable, fuzzy faces of one of those little guys. Then I realized that I don't get a mental image of a cow whenever I eat a hamburger, so why do I do that with lamb or veal? Lucky for me that I got over it because they are delicious!

Here is a simple recipe for grilled lamb. It's good as it is and even better as a sandwich. Please note that I didn't take exact measurement of the spices I used. I sprinkled on enough spice to cover the steak evenly. That's just how it is when I cook. Here's what I used: Salt, black pepper, garlic powder, and oregano.

Heat up a few tablespoons of olive oil in a grill pan (medium high heat). Place you lamb steak in the pan and cook for 2 minutes (for a one inch thick steak).

Flip and cook for 2 minutes on the other side.

Take the steak out of the pan and wrap it in foil to rest for 10 minutes.

While the steak is resting, get your vegetables ready.

Slice a couple tomatoes

And some onions.

Slice and toast some French bread.

Meanwhile, check on the steak. It should be nice and relaxed.

And ready for slicing.

Spread some flavored cream cheese (I used onion and chive) onto the bread.

Add some baby spinach.

Add the sliced onions...

and the tomatoes.

And finally the steak. Top it off with the other half of the French bread and enjoy!