Thursday, February 21, 2013

shake, layer, & emulsify


Shake & Bake Pork Chops
wet: can of coconut milk, egg, squeeze of lime
dry: almond flour, garam masala, cayenne, ground mustard seed, curry powder, s&p 
Combine wet in a pan. Combine dry in a large plastic zip bag. Dunk chops in the wet then in the bag and shake to coat. Place in greased baking dish. Bake at 350 until done. Thanks MommieCooks for the inspiration!
  
Pigs on Dogs on Taters
  Put slices of sweet potatoes and red onions (optional) in a bowl with a little oil & vinegar and s&p, toss to coat and place in a greased baking dish...
 
top with grassfed beef hot dogs...
cover with nitrate free bacon... 

bake @ 400 until done...
serve with slaw...
which brings me to The Making of Mayo... 
During the making of mayo, if emulsification is just not happening, add more acid (vinegar, lemon/lime juice) and always make sure the egg is at room temperature.  
mayo method: In a wide mouth 16oz jar add ~4 parts oil (usually a mix of olive and sunflower) to ~1 part acid (vinegar/lemon/lime), 1 egg, s&p, herbs/spices and a squirt of Dijon mustard. Stick blend to emulsify.
 


2 comments:

  1. OMG my 5-year old will love the "pigs on dogs on taters" !!! thank you!

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  2. You're so welcome! To make it a complete meal, using only the one baking dish, I will toss in some broccoli, green beans, or asparagus along with the taters.

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