Tonkatsu with two dipping sauces

I was really torn as to what to make for Boat Club this month.  

I had bought a package of Pork Tenderloin Tips previously, thinking I was getting a whole tenderloin, not realizing they were small pieces, but this time I was prepared.

Yup, I knew what I was getting into.

So I pulled out the pieces, and made them like this, Tonkatsu.   This time round the pieces were a lot bigger which made it easy to cut them into slices.

Actually, should I call them Tonkatsu style?  I don't know, but I do know they are so good this way.

Tonkatsu

2- 2 1/2 lbs. Pork Tenderloin, cut into slices

Flour Dredge
1-2 cups flour
1/2-1 tsp. salt
1/2-1 tsp. pepper
1/2 tsp. onion powder (I like California style onion powder, it has little bits of green in it)

Egg Dip
2 eggs
1 tablespoon milk Whisked together


Final Dredge
1 package Panko  (about 2 cups or so)
(you could season the panko if you like with some dried herbs here, I just thought of it, and will do it the next time I make this)

3 cups oil for frying. 

To start with, cut the pork tenderloin into slices, and trim off any of the silver skin and fat.

 Take the meat mallet and pound them out gently so they are all the same thickness.  Set aside.

Prepare the dredging and dipping ingredients,

 Flour with salt, pepper and onion powder.  Stir together.

 Always taste your flour after you add the seasonings.  Dip a small spoon in the flour, then wet a finger,  dip it into the flour and taste.  You should be able to taste the salt, and if not go ahead and add a little more.  This is all to taste, your taste, not mine.


The cast of characters awaits.




 Dredge the meat into the flour, coating both sides and knocking off the excess flour.

Then dip it into the eggs,

and finally into the Panko Crumbs, pressing the crumbs into both sides of the meat.

Set them aside, I used a parchment lined pan, makes for an easier cleanup.  

 At this point you can put them into the fridge or even the freezer to be cooked at a later time.   If you let them sit for a few minutes with the crumb coating on them, the coating will adhere better and you won't have bits and pieces of them floating in the oil when you fry them.











And I got into the zone and forgot to take a picture of them as they were cooking.  But basically, just let them slip into the hot oil (at least 325 deg.), and cook them for about 2 minutes per side, just til golden brown.   Take out and let them drain.   I have a little trick I use when I'm frying anything, I place the fried food on a couple of coffee filters.   I buy those by the hundreds, they are food safe, and easy to use.
This is the finished platter of Tonkatsu ready to go to Boat Club.  I used them to absorb any steam rising, as well as oil.   They work great.

Serve with some of the spring roll dipping sauce I came up with for Tapas last month, as well as some more traditional Katsu sauce.    Which is so dead easy, I wish I'd known how to make it earlier, and now I do, I will make it again.

Katsu Sauce

1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup Soy Sauce 
1/4 cup Hoisin Sauce
1 tsp. Toasted Sesame Oil
1 tsp. sugar

After I mixed the first three ingredients together I tasted it, and decided it needed something, so I added the Sesame Oil, then the sugar and after a final test, the Hoisin sauce.    I then put it in the fridge so the various ingredients could get acquainted.   And it worked.


I got a lot of comments on the pork cutlets and they were good.  In fact, I think I'm going to try the same trick on chicken, later.  hmmmm

Cool, I now have an idea for another post, I'll let you know how it turns out.

In the meantime, try this out, you won't be sorry.  

Boat Club for March

 I know it's March and St. Paddy's day is coming up but I broke with tradition and made some Tonkatsu with two dipping sauces for my contribution to the incredible foods brought for Boat Club this month.

And they were incredible...

 Potato Skins and Curly fries.  The skins were so good.    There was also a horseradish dipping sauce to go with them, but I restrained myself and didn't lick the spoon, it was that good.

 Pasta Salad, and you know I had some.   There was also some Deviled Eggs beside them, but by the time I got there, they were gone.    But I know the lady who made them, so I know they were good.  Which may be why they disappeared so fast? 

Tonkatsu or Pork Cutlets, I will be sharing the recipe in the next day or so.   They seemed real popular. 

 Sausage Rolls, with homemade pastry, so very good.   Made by an lovely English lady so you know they were made correctly.

 Fried Chicken, ala Quinn.    I do love the South and all the wonderful fried chicken we can get here.   sorry, got off track there. 

 Yummy Shrimp Fried Rice with pineapple, I know the lady who made this and I'm going to strong arm the recipe out of Donna. 

 Yellow Rice which went so well with the  Lamb Stew.

Lamb Stew.  I have to tell you it was wonderful.  I don't think I've ever had this before, but I thoroughly enjoyed it.   I do miss Lamb, not one of the proteins we get a lot of down here.  

 Pigs in a Blanket.   Aren't they cute?  Little cocktail sausages, wrapped in some lovely crescent rolls.

 Stuffed Jalapenos,  which always disappears in short order at a potluck.  (I did happen to snag one or two myself). 

 Pico de Gallo.  Nice and spicy.  So good.

 I don't know the name of this, but it was tasty.  And since there was pasta in there, you know I had to taste it.

 Baked Ziti, as only Kathy can make.  One of these days I'll have to get the recipe from her.  

 Meatloaf, and by the time I got a picture of it and then went back to sample it, it was gone.  sigh.  

 Some more Deviled Eggs, and this time I got to take a picture of it.  Miss Dot used to make and bring them to the Senior Center lunches and people waited eagerly for them.  (These did get eaten fast).

Pickled Beets.  They came a little late, but I had to taste them anyway.   And they were good.










And then there were the desserts...

 Pineapple cookies with a rum glaze and coconut topping.   I did sample one or two.  And they were good. 

 Peanut Butter Oatmeal cookies with all kinds of good stuff inside.   I had to have one of them as well, but they did round out the meal nicely.

 Pineapple, and they were gone in short order.

Not much left after the hordes descended on the food, but as usual we got to sample some great food and got to catch up with some friends as well.

Fun with Food, Salted Caramels and Chocolate Pretzels

I volunteer at a local museum once a week, and yesterday they had an open house to showcase their new display on SALT.  

I was asked if I would make something for it, so I had to come up with something salty, of course.

I made some of my Homemade Caramels and sprinkled the tops with some Sea Salt, in other words, Salted Caramels.

And they were so good.  Not the last time I do them that way.    I have to really push this recipe, so easy, so quick and it really impresses people.  I've had one of my guests at a Tapas Night make the caramel recipe and put them inside an apple.  They were so good.

And for a fun presentation, place them in mini cupcake liners, they come in all kinds of colors as well as plain white.  (also keeps the caramels from oozing together). 

 I also dipped some pretzel sticks in chocolate and sprinkled sea salt on them as well.
 I was rather pleased with the whole thing. 
 Hint:  After dipping the pretzels, place them on parchment paper and throw  put them in the freezer for a couple of minutes to firm up.  

So I thought I would share them here.

Or at least the pictures.


Just another fun thing to do with food. 

Zippy Dip

I was all set to make a really cool sounding crostini topping for NPA this week, but I got sidetracked or should I just say, distracted?   I decided to go through my clothes and switch from winter to summer stuff.  Or at least the 'tween' seasons clothes, and well, one thing led to another and ...

 Which meant that I didn't make it into town to pick up a red onion or the scallions I wanted for the recipe I had planned on making.    So I looked around my kitchen and this is what I came up with. 

To start with I had some plain Greek Yoghurt in the fridge, and thought that would make a good base for a dip.     I also had some mayo and some herbs that were hiding in the freezer.   Plus of course, garlic.  I had frozen some chopped herbs awhile ago for my Cauliflower with Herbs that I make a lot.   I find that I can chop up a bunch of herbs at one time and freeze them and that way I always have the makings for this dish on hand.  

I added the frozen herb mixture, which is simply Parsley, Chives, Tarragon and Chervil to the yoghurt and mayo.  Whisked it together and tasted it.     I decided some garlic would go well with it, so I took a few very small cloves, and minced them up.  Added it to the dip and decided it was pretty darn good.

OK, so it was a little garlicky, but that's a good thing.   Keeps the vampires away.

I also had some peppers, broccoli, carrots and celery in the fridge, so I just made a plate of them and that was it.

I have to say I liked loved this dip, in fact I ate a bunch of veggies with it before I even took it to NPA.

I didn't even feel guilty.

After all I did leave some of the dip and most of the veggies...
 

 

 

yield: 1 1/2 cupsAuthor: Sid's Sea Palm Cookingprint recipe

Zippy Dip

prep time: 5 MINScook time: total time: 5 mins

This is a lovely herb infused dip that goes so well with cut vegetables for a veggie platter but will also transform a baked potato.

INGREDIENTS:

• 6 oz. Plain Greek Yoghurt
• 4 oz. Mayonnaise (I prefer Duke's brand)
• 1 tablespoon fresh chopped herbs (a mixture of Parsley, Tarragon, Chives and Chervil)
• 1-2 cloves garlic, minced or use the microplane to grate them.

INSTRUCTIONS:

1. Mix it all together and place in fridge for a couple of hours so the flavours can get acquainted and mellow out a smidgen. 
2. Serve with a platter of fresh veggies. This also goes well on a baked potato

Created using The Recipes Generator

Oxtails and Onions

I got so excited the other day when I went to the grocery store and found Oxtails on special. giggle.  So I bought a couple of packages.

I have no idea how other people make them, but I like them prepared very simply.  Two main ingredients, time and a little salt and pepper.  That's it.

Oxtails and Onions.  Oh wait a minute, I think I have a recipe title.  Excuse me for a minute, I'm just going to change it.  Done. 

As I think I said before, this is so darn simple, and so very, very good.  The only real trick to making this, is the time factor.   It takes hours, but I guess you could also make it in a crock pot, however, I never have.

I do it the old fashioned way, in a pot on top of the stove for a couple of hours and then in the oven for another couple of hours.   Oxtails need to cook low and slow for hours.   This renders the meat so lovely and tender. 

I think next time, I'll start it on top of the stove, and then pop it in the crock pot to finish cooking.   Sorry, got sidetracked there, I started thinking. 

To start with, peel 4 (four) onions, and either slice them into rounds or strips or whatever you like.  It really doesn't matter here.   They just cook down into a luscious mouthwatering topping for the oxtails.

Grease a heavy pot, or saucepan with cooking spray, and add about a tablespoon of EVOO to it.  Heat it a little, then dump in the sliced onions and stir them around until they start to turn translucent.  Add the oxtails, give them a grind or two of pepper and some salt and put a lid on the pot, after you turn it down to medium low. 

Next, step away from the pot.    Let it cook for about a half hour then give it a good stir.   You will have noticed that the onions have given off a fair amount of liquid, this is a good thing.  Stick the lid back on and let it cook for another half hour or so, and stir.  All you really want to do is make sure that nothing is sticking too much to the bottom of the pot and that it isn't burning.   

At this point I usually just turn it down to low and let it cook for another half hour before I check it again.  If you're a little nervous here, you can add up to a half cup of water, but unless you have really dry onions, you probably don't need it.    And the fat that has rendered off of the oxtails, will also contribute to the liquid.

After it's cooked down a bit, transfer it to a covered casserole dish and put into the oven at 300 degrees for another hour or two. 

 See what I mean, the onions are just cooked to bits.  And so good.  



Serve with rice or noodles or potatoes or a piece of that wonderful No-Knead Bread you baked yesterday and the leftover mushrooms from the night before.  Well, that's how I had mine.   And it was good.  

  
I ate my fill, then divided it up into a couple of servings and froze the rest.   I had so many onions that I also put some into a container and froze them separately and will be adding them to the French Onion Soup I'm making soon.  

I just love this stuff. 

However, Oxtails also make an awesome beef stock for soup.    And I think the next time I find them on special, I'm going to do just that, make a soup and  of course will share the how-to's here.