Dukkah Crusted Pork Cutlets

Dukkah Crusted Pork Cutlets
Print Recipe
Tender pork with a crunchy exterior and loads of flavour.
Servings
4-5 people
Servings
4-5 people
Dukkah Crusted Pork Cutlets
Print Recipe
Tender pork with a crunchy exterior and loads of flavour.
Servings
4-5 people
Servings
4-5 people
Ingredients
Dukkah Crusted Pork Cutlets
Yogurt Mint Sauce
Servings: people
Instructions
Yogurt Mint Sauce
  1. In a small bowl whisk together all ingredients and allow to rest in refrigerator for at least 30 minutes to blend flavours.
Dukkah Crusted Pork Cutlets
  1. Preheat oven to 350℉. Roast pine nuts and cashews in a single layer on a baking sheet for 10-12 minutes, turning half way through. Allow to cool completely before proceeding.
  2. Once nuts are cool pulse in a food processor until broken down to small bits. Be careful not to over process or nuts will turn to a paste. Add sesame seeds, panko and remaining spices. Pulse 2-3 times to combine. Set aside.
  3. Cut pork tenderloin into 1/2" thick slices. Using a meat mallet, pound each slice between pieces of plastic wrap into a cutlet no more than 1/4" thick. Season both sides of cutlets with salt and pepper.
  4. Whisk eggs together in a shallow bowl and place dukkah in a separate shallow bowl. Dunk one cutlet into egg bath and then into dukkah mixture, pressing slightly to coat both sides. Arrange pre coated cutlets on a parchment lined baking sheet. When all cutlets are coated, heat 1 tbsp canola oil in a large skillet over medium low heat. Add 4-5 cutlets to the pan cooking approximately 4 minutes per side, adjusting heat lower if necessary as the nuts burn easily. Remove cooked cutlets from pan and wipe out any stray bits with a paper towel. Repeat with more oil and cutlets. Keep cooked cutlets warm in a low oven. Serve immediately with Yogurt Mint Sauce.
Recipe Notes

Resist the urge to turn up the heat when cooking the cutlets.  The nuts will burn very easily!  A low-medium temperature is best even though the cutlets will not sizzle when you put them in the pan.  After a few minutes the nuts will turn golden and they are ready to flip.

Zesty White Bean and Meatball Soup

Zesty White Bean and Meatball Soup
Print Recipe
A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
Servings
6 people
Servings
6 people
Zesty White Bean and Meatball Soup
Print Recipe
A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
Servings
6 people
Servings
6 people
Ingredients
Meatballs
Soup
Servings: people
Instructions
Meatballs
  1. In a food processor bowl combine chorizo and garlic, process until chorizo is broken down into tiny chunks. Set aside. In a large bowl whisk together egg, onion, oregano, smoked paprika, salt and pepper. Stir in ground turkey, parmesan cheese, breadcrumbs and chorizo garlic mixture until just combined.
  2. Form into meatballs using approximately 1 tbsp of mixture per meatball. Once all the meatballs have been formed, heat oil in a large non stick skillet over medium heat. Add meatballs in a single layer and pan fry until golden on all sides, about 12 minutes. Scoop out meatballs onto a paper towel lined plate, reserving fat from skillet.
Soup
  1. In a large pot or dutch oven use 1 tbsp of fat from the meatballs and sauté onions and celery over medium heat until starting to soften, about 3-4 minutes. Add meatballs, cabbage, diced tomatoes, broth, smoked paprika, salt and pepper. Cover and bring to a simmer and allow to cook for 20 minutes. Add cannellini beans and continue to cook for 5 minutes. Adjust seasoning and serve immediately with crusty bread.
Recipe Notes

Makes approximately 10 cups of soup.

Mexican Jalapeño Cheddar Croquettes

Mexican Jalapeño Cheddar Croquettes combine leftover mashed potatoes with cheese and jalapeños to create soft spicy bombs with super crunch.
Mexican Jalapeno Cheddar Croquettes
Print Recipe
Super crispy little potato bombs filled with cheddar and jalapeño.
Servings Prep Time
20-22 croquettes 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
20-22 croquettes 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Mexican Jalapeño Cheddar Croquettes combine leftover mashed potatoes with cheese and jalapeños to create soft spicy bombs with super crunch.
Mexican Jalapeno Cheddar Croquettes
Print Recipe
Super crispy little potato bombs filled with cheddar and jalapeño.
Servings Prep Time
20-22 croquettes 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
20-22 croquettes 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Ingredients
Croquettes
Breading
Servings: croquettes
Instructions
Croquettes
  1. In a large bowl stir together mashed potatoes, sour cream, egg, salt and pepper until well combined. Stir in cheddar cheese, jalapeño and chives. Place approximately 3 tbsp of mixture in the palm of your hand and roll into an approximate 2" oval. Continue with remaining potato placing each on a tray when formed. Cover and chill for at least 20 minutes. Can be done several hours ahead.
  2. Place several croquettes into flour and turn to coat. Shake off excess and dunk in egg wash, turning to coat completely. Scoop out of egg wash and roll in breadcrumbs, pressing gently to adhere and coat completely. Set aside on a tray and repeat with remaining croquettes.
  3. Using a deep fryer or large pot with at least 3" of oil heat to 350℉. Gently place as many croquettes that will fit (without overcrowding) into pot. Maintaining 350℉ cook for 4-5 minutes. Using a slotted scoop, remove croquettes to a paper towel lined plate. Keep warm in a low oven and repeat with remaining croquettes. Serve immediately with your favourite salsa.
Breading
  1. Using three shallow dishes, in the first combine ground tortilla chips, breadcrumbs and chill powder. In the second whisk eggs with milk. For the third generously season flour with salt and pepper. Arrange dishes for breading station starting with flour, egg wash and breadcrumbs
Recipe Notes

Pulse tortilla chips in a mini processor until the size of panko breadcrumbs.  If a processor is not available, place tortilla chips in a sealable bag and crush with a rolling pin.

Pistachio Crusted Scallops on Brown Butter Mashed

Pistachio Crusted Scallops on Brown Butter Mashed are tender scallops coated with pistachios and served on brown butter mashed potatoes.
Pistachio Crusted Scallops on Brown Butter Mashed
Print Recipe
Tender scallops crusted with pistachios and served on brown butter mashed potatoes.
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Pistachio Crusted Scallops on Brown Butter Mashed are tender scallops coated with pistachios and served on brown butter mashed potatoes.
Pistachio Crusted Scallops on Brown Butter Mashed
Print Recipe
Tender scallops crusted with pistachios and served on brown butter mashed potatoes.
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Ingredients
Brown Butter Mashed Potatoes
Pistachio Crusted Scallops
Servings: people
Instructions
Brown Butter Mashed Potatoes
  1. In a small sauce pan over medium heat melt butter until foamy. Continue to heat until milk solids start to brown, swirling or stirring often. Once they start to brown remove from heat as they will continue to brown slightly off the heat. Set aside.
  2. In a large pot cook potatoes in salted water until fork tender, approximately 20-25 minutes depending on size. Drain well and return to low heat to dry slightly. Mashed until smooth. Add 4 Tbsp of brown butter, sour cream, milk, salt and pepper and mash until well combined and smooth. Keep warm over low heat.
Pistachio Crusted Scallops
  1. While potatoes are cooking prepare the coating by combining pistachios, bread crumbs, salt, and pepper in a mini food processor or grinder. Pulse until small crumbs form and transfer to shallow dish. Set aside. Whisk egg with 1 Tbsp of water, set aside.
  2. Preheat a medium size non stick sauté pan over medium low heat, add oil. Dunk one flat side of scallop into egg wash and then into pistachio bread crumb mixture, pressing lightly to adhere coating. Place coating side down in pan, repeat with remaining scallops. Cook for 3 minutes, adjusting heat to attain a golden brown colour on coating. Using a flat spatula turn scallops and continue to cook for an additional 2-3 minutes or until an internal temperature of 160℉ is reached.
  3. Place a bed of brown butter mashed onto plate and top with 3-4 scallops, drizzle with brown butter and serve immediately.

Italian Turkey Burgers with Basil Mayonnaise

Italian Turkey Burgers with Basil Mayonnaise
Italian Turkey Burger with Basil Mayonnaise
Print Recipe
A flavourful and juicy turkey burger topped with a refreshing basil mayonnaise.
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Italian Turkey Burgers with Basil Mayonnaise
Italian Turkey Burger with Basil Mayonnaise
Print Recipe
A flavourful and juicy turkey burger topped with a refreshing basil mayonnaise.
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Ingredients
Italian Turkey Burgers
Basil Mayonnaise
Servings: people
Instructions
Italian Turkey Burgers
  1. In a small bowl whisk together egg, onion powder, garlic powder, dry mustard, pepper and salt. Set aside.
  2. In a medium size bowl gently mix together ground turkey, Italian sausage, onion, red pepper and parsley. Add egg mixture and breadcrumbs and mix with hands until well combined.
  3. Form into approximately 4- 41/2 ounce patties 1/2 inch thick, making an indent in the center of each patty.
  4. Preheat grill to medium high. Lightly brush each patty with oil and grill for approximately 5 minutes per side or until 170℉ is reached. Remove from grill and serve with Basil Mayonnaise.
Basil Mayonnaise
  1. In a small bowl whisk together all ingredients and refrigerate until ready to use.
Recipe Notes

Recipe Source:  Compelled To Cook