Category: PROTEINS

CARIBBEAN CHICKEN

This recipe was designed after one of hubby’s favorite dishes at the Cheesecake Factory, SWEET & SOUR CRISPY PINEAPPLE CHICKEN & SHRIMP.

CARIBBEAN CHICKEN
1 small can crushed pineapple, drained well
4 chicken breasts
Rice flour for dredging
Avocado oil
1 cup thinly sliced mushrooms
1 brunch green onions or a small shallot, thinly sliced
4 cloves garlic, minced
2 sweet red mini peppers, sliced thin
1/2 cup snow peas
1/4 cup orange juice
3/4 cup pineapple juice
1/3 cup Sesame Ginger Dressing
1/4 cup Bertolli Balsamic glaze
1/3 cup honey
1 tablespoon cornstarch
1/2 cup lukewarm water
Jasmine rice

  • In a saucepan combine the orange juice, pineapple juice,  and sesame ginger dressing bringing to a boil.
  • Reduce heat and add balsamic glaze and honey, cooking until slightly reduced.
  • Whisk together the cornstarch and water.
  • Season chicken with salt and pepper.
  • Cut chicken into bite sized pieces.
  • Dredge chicken  and shrimp pieces in rice flour, shaking off the excess.
  • Heat avocado oil in skillet over medium high heat until sizzling.
  • Saute’ chicken pieces until cooked through. The add shrimp pieces and cook through.
  • Remove chicken and shrimp pieces and keep warm.
  • Whisk cornstarch mixture into sauce and cook through until slightly thickened.
  • Add green onions, peppers, snow peas and mushrooms to the pan you just took the chicken from sautéing until softened.
  • Add pineapple and sauce to vegetables, stirring to coat.
  • Add in chicken pieces, tossing to coat.
  • Serve over rice.

NOTE: Use the drained juice to make yourself a cocktail.

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CELEBRATION CHICKEN an OLD family favorite A.K.A. as Chicken S.O.S.

I believe this wonderful recipe came from the 1950’s or 1960’s, but the chicken scratch writing of my grandmother with all her changes and then mine too make it a bit hard to tell.  I think this recipe probably came as a promotional recipe on a soup can, box of Philly cheese or even the jar of beef, but who really knows? This is a wonderful recipe for a large family gathering or having company.  It looks and tastes like you worked all day!  Hubby calls it Chicken S.O.S. I add small pasta shells and toss those with the excess sauce. The chicken turns out so tender and juicy you could cut it with a fork and it will melt in your mouth. The pasta work well for a pot luck dish, but the chicken is also tasty with mashed potatoes for a home meal.

CELEBRATION CHICKEN
1 jar dried beef
8 skinless chicken breasts
8 slices bacon
2 packages cream cheese
1 cup sour cream
2 cans undiluted cream of mushroom soup
Paprika
Fresh Flat Leaf Parsley for garnish

  • Preheat oven to 350°.
  • Spray 9×13 baking dish with non-stick spray.
  • Layer dried beef slices on the bottom of the baking dish slight overlapping each piece.* / **
  • Wrap a slice of bacon around each chicken breast and place on top of beef in a single layer.
  • In a medium saucepan combine the cream cheese, soup and sour cream stirring until smooth and heated through.  DO NOT BOIL – will burn easily!
  • Pour sauce over chicken.
  • Sprinkle with paprika.
  • Cover and bake 2 hours.
  • Spoon some of the soup mixture over each piece of chicken as you serve it.
  • Garnish and serve immediately.

COOK’S NOTE 1: *When cooking for just the 2 of us I have much more dried beef than I need so I layer it on the bottom as well as use it on the chicken and then chop the last 2 pieces to add on top of the sauce – YUMMY!

COOK’S NOTE 2: **An alternative method is to wrap each chicken breast with the beef and then the bacon.

COOK’S NOTE 3: This recipe works well in the slow cooker on low also making it good for church suppers or potlucks.

 

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BLACKBERRY GINGER GRILLED CHICKEN with RANCH FRENCH FRITES

The beauty of this recipe is that you can change the flavor just by changing out one ingredient!  Today I used Blackberry Ginger Balsamic Vinegar, but I have also made it with Champagne vinegar, Cinnamon Pear vinegar, etc… This chicken is always plump, juicy and delectable.

BLACKBERRY GINGER GRILLED CHICKEN with RANCH FRENCH FRIES

1/2 cup Avocado oil*
1/2 cup balsamic vinegar – flavor of your choice
1/4 cup Bragg’s Amino Acids
1/4 cup Worcestershire sauce
Juice of 1 large lemon
2 cloves garlic, minced
3/4 cup brown sugar
2 teaspoons dried rosemary
2 tablespoons Dijon mustard
2 teaspoons fresh ground Pink Himalayan salt
2 teaspoons fresh ground pepper
1 teaspoon garlic powder
6 chicken breasts

  • Whisk together all the ingredients except the chicken.
  • Remove 1 half cup of marinade and reserve for basting chicken while it grills.
  • Wash and dry chicken pieces.
  • Generously season chicken with salt and pepper.
  • Place chicken in an airtight container and cover with marinade. I use a Tupperware marinade that can be turned over ever little while.  Marinade at least 4 hours, but I prefer overnight.
  • Preheat grill to medium and lightly oil your grates.
  • remove chicken from marinade, letting excess drip off.
  • Grill chicken 6 minutes per side or until cooked all through.
  • Baste chicken with reserve marinade while grilling.
  • Let chicken rest under foil tent for 5-10 minutes before serving.
  • While chicken is resting, bring reserve marinade to boil and simmer until thickened for a sauce.*NOTE: If you prefer you can use olive oil.  I just don’t like it.

RANCH FRENCH FRITES

1 small Russset potato per person
1 tablespoon Avocado oil
Fresh ground Black Pepper, to taste
1 teaspoon Ranch seasoning

  • Preheat oven to 450°.
  • Wash potatoes and dry well.
  • Slice potatoes into even size sticks.
  • Toss potato sticks with avocado oil and fresh ground pepper to taste.
  • Arrange potato sticks in a single layer on the cookie sheet and bake 15 minutes.
  • Toss again with 1 teaspoon of Ranch seasoning and bake another 15 minutes or until golden brown and crisp.
  • While frites are baking, prepare chicken.

 

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FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

This recipe originated with Blue Apron.  I’ve made some hubby induced changes that we like so much better. A few of the changes I made were only technical, but made for a much better texture. The original recipe called for the cheese to be cubed.  I’ve changed it to slices for a more even melt and the hint of cheese peeking out crisps up and seals the edge of the pork chop. I also traded the tomato paste out for sun-dried tomato pesto and added the crispy shallot rings.

FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

2 thick boneless center cut pork chops
1 red mini sweet pepper
1 yellow mini sweet pepper
1 orange mini sweet pepper
1 small shallot
2 ounces Fontina Cheese
1 tablespoons Classico Sun-dried tomato pesto
1 tablespoon Champagne vinegar
1/8 cup chicken broth
1 teaspoon oregano
1 tablespoon sugar
3 tablespoons Wondra flour
2 tablespoons rice flour
1 + 1 + 1 tablespoons Avocado oil

  • Slice the peppers into small rings – discard seeds.
  • Slice the shallot into thin rings.
  • Slice the cheese into thin slices.
  • Dry the pork chops.
  • Butterfly the pork chops ALMOST all the way through.
  • Sprinkle fresh ground pepper inside pork chops.
  • Evenly lay cheese slices inside pork chops with just a hint of cheese peeking out when you close the pork chop.
  • Season both sides with salt and pepper to taste.
  • Coat pork chops with Wondra, shaking off excess flour.
  • Heat 1 tablespoon avocado oil in skillet until sizzling, reduce heat slightly and add pork chops, cooking 4-6 minutes per side or until browned and cooked through.
  • Add 1 tablespoon avocado oil to skillet over medium high heat.
  • Add pepper rings stirring until peppers are slightly softened.
  • Season with salt and pepper to taste.
  • Add the tomato pesto, sugar and oregano, stirring frequently until tomato paste is deep red and fragrant.
  • Add the vinegar and chicken broth, cooking until thick and saucy.
  • Break apart the shallot slices into rings.
  • Toss shallot rings with the rice flour until thoroughly coated. Tap off excess flour.
  • Heat remaining oil over medium high heat until sizzling.
  • Add shallot rings in a single even layer stirring frequently until shallots are browned and crispy. Transfer to paper towels to absorb excess oil.
  • Plate pork chops and top with sauce and shallot rings.
  • Enjoy!

 

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BUFFALO CHICKEN FRITES

We love this recipe because it is so easy to personalize it.  Hubby LOVES Bleu Cheese, me not so much so I can make mine with cheddar or Jack.

BUFFALO CHICKEN FRITES
2 russet potatoes
2 medium carrots, sliced on an angle thinly
1 large celery stalk, sliced on an angle thinly
2 cloves garlic, minced
1 bunch green onions, sliced on an angle thinly
2 boneless, skinless chicken breasts, cut into small bit sized pieces
1/4 cup sour cream
1/8 cup Bleu Cheese crumbles
1/4 cup grated sharp cheddar cheese
1/8 cup rice flour
1 +  1 teaspoon Ranch seasoning
2 tablespoons Frank’s Original Hot Sauce
2 +1  tablespoons butter
1 tablespoon Avocado oil
Fresh ground Himalayan Pink Salt, to taste
Fresh ground Black Pepper, to taste

  • Preheat oven to 450°.
  • Line cookie sheet with foil.
  • In a small bowl whisk together the sour cream, hot sauce and salt and pepper to taste.
  • Wash potatoes and dry well.
  • Slice potatoes into even size sticks.
  • Toss potato sticks with avocado oil and fresh ground pepper to taste.
  • Arrange potato sticks in a single layer on the cookie sheet and bake 15 minutes.
  • Toss again with 1 teaspoon of Ranch seasoning and bake another 15 minutes or until golden brown and crisp.
  • While frites are baking, prepare chicken.
  • In a ziplock bag combine the rice flour and 1 teaspoon of Ranch Seasoning.
  • Add chicken pieces and coat well.
  • In a cast iron skillet melt the butter.
  • Add chicken pieces and brown well on all sides.
  • When chicken is almost done move to outer edges of pan.
  • Add 1 tablespoon butter more to center along with onions, celery, carrots and garlic. Cook until veggies are tender.
  • Mix together veggies and chicken pieces.
  • Drain in a colander of any excess oil.
  • Toss chicken mixture with sour cream mixture.
  • Plate crisp frites.
  • Top with a scoop of chicken mixture.
  • Top with cheese crumbles and ENJOY!

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CAST IRON SKILLET ROAST CHICKEN

Do you like those rotisserie chicken from the market?  I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more.  My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

I love my cast iron skillet too!  There is nothing better for even cooking heat!  I like to roast my chicken in there so the sides are always radiating an even heat to whole chicken. 

CAST IRON SKILLET ROAST CHICKEN
1 5-6 pound roasting chicken
4 tablespoons butter, softened
salt & pepper
1/2 onion, wedged small
1 cup apricot pineapple preserves
1/4 cup PURE maple syrup
  • Wash chicken and dry.
  • Spread butter along the inside of the cast iron pan and all over the chicken.
  • Generously salt and pepper the chicken.
  • Place onions along side the chicken.
  • In a small bowl whisk together the preserves and syrup.  Set aside and allow to come to room temperature.
  • Roast at 350 degrees for 1 1/2 hours.
  • With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

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CHICKEN CAESAR SAMMIES ala Rotisserie OR Slow Cooker

I love this recipe!  It can be made one of 2 ways, slow cooker or quick and easy. It just depends on whether I’ve just gotten home from Costco with a batch of their rotisserie chicken parts or in the slow cooker when thighs are on sale. Yep, they now sell just leg quarters from yesterday’s rotisserie chickens at a much reduced price.

You can also choose to use bottle dressing or make your own.  I tend to use bottle when I’m using the Costco chicken to make it quick and easy. Using the Costco chicken also gives you the added option of making the recipe cold OR hot.

CHICKEN CAESAR SAMMIES ala Rotisserie OR Slow Cooker

6 chicken thighs, bone in, skin on
Salt and Pepper, to taste
1 cup Caesar dressing
1 cup Parmesan cheese
Kaiser Rolls

  • Season chicken with salt and pepper.
  • Place chicken in slow cooker skin side up.
  • Cook on low 5-6 hours.
  • Remove from slow cooker.
  • Remove skin and bones, shredding the chicken into a bowl.
  • Add dressing and cheese, mixing until well incorporated.
  • Serve on rolls.

CAESAR DRESSING  makes 1 1/2 cups
2 garlic cloves, minced
1 teaspoon anchovy
Juice from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

  • In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
  • Add the mayonnaise, Parmesan cheese, salt and pepper, whisking until well combined.
  • Taste and adjust to taste. Use immediately.

NOTE: Since I’m deathly allergic to mustard I make this recipe without the mustard, split the batch and then add ALL the mustard to my husband’s half. He loves it.

MELTIN YOUR MOUTH BEEF TENDERLOIN, HORSERADISH POTATOES, HOMESTYLE GREEN BEAN CASSEROLE & HERB BUTTER

MELT IN YOUR MOUTH BEEF TENDERLOIN

3 pound beef tenderloin roast
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

  •  Preheat oven to 350Ëš.
  • Sprinkle garlic on the bottom of a shallow, glass baking dish and then layer the green onions and mushrooms.
  • Place roast on top.  (Be sure NOT to salt the meat!  You will get plenty of salt from the sauce.
  • Whisk together the soy sauce, Worcestershire sauce and butter.  Pour over the roast.
  • Bake in preheated oven for 10 minutes.
  • Turn roast over and continue cooking 45 minutes or until roast reaches 140 degrees.
  • Baste every 10-15 minutes for even flavor distribution.
  • Let rest 10-15 minutes covered by foil before slicing.

HORSERADISH POTATOES

4 pounds Golden Yukon potatoes, cut into 1 inch pieces
1 cup half and half
1 cup butter, softened
1/3 cup cream horseradish
1 egg
2 + 1/2 teaspoons sea salt
1/2 teaspoon white pepper

  • Preheat oven to 350Ëš.
  • Spray a 2 quart baking dish with PURE.
  • In a large pot combine potatoes and enough salted water to cover. Bring to a boil and cook until tender.
  • Drain potatoes.
  • In a large mixing bowl combine the potatoes, 6 tablespoons of softened butter, half & half and, white pepper and 1/4 teaspoon sea salt.
  • Beat on medium speed until largest off chunks are smooth.
  • Add egg and horseradish mixing until smooth.
  • Spread into baking dish.
  • Melt remaining butter and drizzle over potatoes.
  • Bake 25 minutes or until heated through.
  • Increase oven temp to broil for few minutes to brown the top.

HOMESTYLE GREEN BEAN CASSEROLE

1 1/4 pounds fresh green beans; cleaned, trimmed and blanched
1 cup fresh toasted bread crumbs (I use garlic flavored croutons run through the food processor)
3 tablespoons Wondra
3 + 1  tablespoons butter
1 1/2 cups whole milk
1/4 teaspoon white pepper
3 cloves garlic, minced
1 package Hidden Valley Ranch mix
1 large bunch green onions, sliced
1 1/2 cups mushrooms, sliced

  • Preheat oven to 350Ëš.
  • In a small saucepan melt 3 tablespoons butter.
  • Whisk in flour until golden.
  • Add milk gradually while stirring constantly.  Bring to a boil. Reduce heat and continue to stir constantly until thickened.
  • Stir in dressing mix and pepper. Set aside.
  • In a small skillet melt 1 tablespoon butter.  When sizzling add garlic, stirring until fragrant. Add onions and mushrooms.
  • Combine green beans with half of the garlic onion mixture.
  • Fold in white sauce to the green beans.
  • Pour into your prepared baking dish.
  • Combine bread crumbs with the remaining half of the garlic onion mixture and sprinkle over the casserole.
  • Bake uncovered 30 minutes.

HERB BUTTER

1/2 cup butter, softened
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
dash cayenne pepper

  • With an electric mixer blend together until well blended.
  • Form into shape and chill until firm.  (I use an old Tupperware butter tray lined with plastic wrap)
  • Transfer to your decorative tray and serve.

BUTTERMILK RANCH CHICKEN

BUTTERMILK RANCH CHICKEN

2 boneless chicken breast
1 tablespoon butter
1 tablespoon avocado oil
1 + 1 teaspoons Hidden Valley Ranch dressing powder
1/2 cup heavy whipping cream

  • Heat avocado oil over medium high heat in a non stick skillet.
  • Sprinkle 1 teaspoon of the Ranch seasoning on both sides of chicken.
  • Add chicken to pan, searing for 5-6 minutes per side until cooked through.
  • Transfer to a plate and keep warm with foil.
  • DO NOT wipe the pan clean.
  • Add butter to man.
  • Once butter is melted add the remaining Ranch seasoning and cream, whisking until smooth.
  • Bring to a simmer, stirring frequently until thick enough to coat your spoon, 4-5 minutes.
  • Plate chicken and top with sauce.

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NOTE: I served it with mashed carrots for this picture, but hubby much prefers it with mashed potatoes and I have to agree with hum

PINEAPPLE CARROT TOP BROWN SUGAR GLAZED HAM and ALL the FIXIN’s

So we changed our mind and stayed home for Easter dinner. We decided it’s just too busy around here and we didn’t want to fight the crowds.  Fortunately, we decided on Wednesday night so I was able to shop on Thursday and NOT fight the crowds in the markets.

PINEAPPLE CARROT TOP BROWN SUGAR GLAZED HAM
1 spiral sliced ham 8-10 pounds
1 jar pineapple preserves
1/2 cup minced carrot tops
2 cups brown sugar

  • Add the ham to the slow cooker, trimming off the bottom as needed to fit it into the slow cooker Add the trimmed fat pieces around the ham in the slow cooker.  They will help keep the moisture level up.
  • Whisk together preserves and minced carrot tops.
  • Spread glaze on ham.
  • Cover with the brown sugar.
  • Cook on low for 2-3 hours.
  • Cover with a light covering of brown sugar and serve.

ROASTED CARROTS AND ASPARAGUS with BERNAISE SAUCE
3 large carrots, sliced thinly and diagonally
3-4 stalks asparagus, per person, trimmed and cut into pieces
2 tablespoons butter
salt and pepper, to taste
1 batch Bernaise sauce

  • Bring a double boiler of water to a boil.
  • Add butter, salt and pepper to water.
  • Add carrots and asparagus to vegetable steamer.
  • Cover and steam 15-20 minutes until crisp tender.
  • Top with sauce and serve immediately.

BERNAISE SAUCE
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
Juice of 1 large fresh lemon
1 tablespoon finely chopped fresh tarragon

  • Melt 1 tablespoon butter in a small saucepan over medium heat.
  • Add shallots and a pinch of salt and pepper; stir to coat.
  • Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes.
  • Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
  • Transfer shallot reduction to a small bowl and let cool completely.
  • Meanwhile, fill a blender with hot water to warm it; set aside.
  • Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy.
  • Transfer butter to a measuring cup.
  • Drain blender and dry well.
  • Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender.
  • Purée mixture until smooth.
  • With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Blend until smooth and creamy, 2-3 minutes.
  • Pour sauce into a medium bowl stirring in shallot reduction and tarragon.
  • Season to taste with salt, pepper, and more lemon juice, if desired.

DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature. I prefer fresh if your time allows.


POTATOES AU GRATIN
1/2 cup butter
16 oz. whipping cream
5 large russet potatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 teaspoon minced garlic (jar) or 1 clove
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
2 cups rates sharp cheddar
Wondra Flour

  • Preheat oven to 350°.
  • Peel and thinly slice potatoes.
  • Grease 9×13 baking dish.
  • In a large sauce pan, melt the butter.
  • Gradually add the whipping cream and spices. Blend well.
  • Gradually add the flour until the mixture thickens, but it is still pourable!
  • Mix the cheeses all together.
  • Layer the potatoes, cheese and cream mixture ending with cheese on top.
  • Bake 45 minutes or until potatoes are tender and golden brown.

I developed this recipe for a request from our youngest and it quickly became a family favorite.

Dessert was a recent inspiration from a new restaurant.  Tony Mandola’s Gulf Coast Kitchen is a fantastic place.  We had the BEST waiter who made our meal so enjoyable while he treated us to dessert and the history of two restaurant families (Carrabas Italian Grill and Ninfas Mexican Cantina) melding together to create this restaurant. I couldn’t find a recipe so I kind of made it up as I went and came VERY close.

BANANA KEY LIME PIE

1 large firm banana, sliced thin
1/4 cup Malibu rum
1 graham cracker crumb crust
14 ounce can Eagle sweetened condensed milk
3 egg yolks + 2 tablespoons sugar
1/2 cup Key Lime Juice

  • Preheat oven to 350°.
  • Soak banana slices in rum.
  • Pat banana slices dry.
  • Combine milk, egg yolks, sugar and lime juice, beating until smooth like custard.
  • Layer banana slices in a layer on top of graham cracker crust.
  • Top with custard and bake 12-15 minutes until JUST barely set.
  • Cool 10 minutes.
  • Move to refrigerator, chilling several hours before serving.
  • Top with whipped cream.

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BLACK BEAN SALSA CHEDDAR CHICKEN

This super sloppy looking recipe is soooooooo easy and super delicious too. I got it from my mom, but don’t remember where she got it. Mom makes it with chicken thighs and serves it over Fritos, but hubby prefers chicken breasts.

BLACK BEAN SALSA CHEDDAR CHICKEN

2 tablespoons butter
15 ounce can black beans, rinsed and drained
10 ounces of your favorite salsa
1 1/2 pounds chicken breasts, cut into large chunks
1 1/2 cup medium cheddar cheese
Fritos

  • Heat butter over medium high heat.
  • Add chicken pieces, quickly browning on all sides.
  • Add salsa and beans.
  • Reduce heat and simmer 15-20 minutes until chicken pieces cooked through.
  • Top with cheese, until melted.
  • Serve over Fritos.

PINEAPPLE SESAME PORK and BROCCOLI

PINEAPPLE SESAME PORK and BROCCOLI

1 1/2-2 pounds boneless, skinless pork shoulder, cut into bite sized pieces
1 inch piece ginger, peeled and grated
1 clove black garlic, minced
1 tablespoon and 2 teaspoons balsamic vinegar
1 tablespoon and 2 teaspoons Bragg’s amino acids
1 1/2 pound broccoli
2 shallots, thickly sliced
2 + 1 tablespoons avocado oil
2 tablespoons sesame seeds
1/2 of a small pineapple, peeled and cut into 1/2 inch pieces
Fresh ground salt
1 tablespoon unsalted butter

  • Preheat oven to 450°.
  • Place roasting pan in oven while it is preheating.
  • Cut pork into 4 steaks about 1 inch thick.
  • Seasons steaks with salt. Set aside.
  • Whisk together dressing ingredients – ginger, garlic, 1 tablespoon of the vinegar and 1 tablespoon of the amino acids in a medium bowl and set aside.
  • Bring a saucepan of salted water to a boil.
  • Remove stalk from broccoli. Peel, trim and slice stalk into 1/4 inch planks.
  • Divide florets into bite size pieces.
  • Blanch stems and florets for about 10 seconds until bright green.
  • Transfer to a rimmed baking sheet to cool.
  • Pat broccoli dry and add to medium bowl with shallots, sesame seeds and 2 tablespoons of the oil. Season with salt.
  • Transfer broccoli mixture to hot roasting pan, roasting 8-10 minutes until crisp tender.
  • In a large cast iron skillet heat 1 tablespoon avocado oil over medium high heat.
  • Cook pork, stirring frequently until a deep golden brown on all sides and cooked through, about 5-8 minutes.
  • Transfer to cutting board and let rest 10 minutes.
  • Pour off most the oil from the skillet.
  • Add pineapple and 1 tablespoon of water, turning often until softened and starting to brown.
  • Add butter and pork juices from the cutting board, tossing until sauce is glossy and emulsified.
  • Stir in the remaining vinegar and amino acids.
  • Season as needed with salt and pepper.
  • Add broccoli mixture to reserved dressing , tossing to coat.
  • Add pork pieces.
  • Top with pineapple mixture.
  • Toss to coat.
  • Serve with rice.

 

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