FRIED GOODNESS

     It doesn't matter what you call them - schnitzel, cutlets, or even fingers - breaded and fried meat is tasty. It doesn't matter what meat you use either - this recipe works for chicken, pork, turkey and fish. Your kids will love it. You can even adapt it for gluten free diets. Its a win win situation any way you look at it. So make some. Soon. Everyone will be glad you did.

A traditional way of preparing pork is to marinate it in an acidic medium. This preparation technique can inhibit the growth of bacteria, kills parasites and prevents the inflammatory and blood clotting effects that are observed when un-marinated pork is consumed. So, I recommend you marinate your cutlets before breading and frying them!

PORK CUTLETS

4 pastured and organic pork loin cutlets

1 cup apple cider vinegar

1/4 cup sprouted or gluten-free flour

2 tsp sea salt 

fresh black pepper

2 eggs

2 cups sourdough or gluten-free breadcrumbs

lard, coconut, or avocado oil for frying

Method: One at a time, place a cutlet in a plastic bag and flatten with a heavy object such as a small cast iron pan. Marinate the cutlets in the vinegar for at least 12 hours or overnight in the fridge.

     Remove from vinegar - rinsing is optional. Dry with a towel.

     Heat your oven to 200*F and place a tray inside.

     Place the flour, 1 tsp salt and some pepper on a plate and stir to combine. On another plate, whisk to combine the breadcrumbs and the rest of the salt. In a small mixing bowl, whisk the eggs.

     Take one of the cutlets and dredge in the seasoned flour, making sure you shake off the excess. Then dip it into the eggs, and then finally into the breadcrumbs, patting so the entire cutlet is lightly coated. Place the finished cutlet onto a plate or baking sheet while you prepare the rest.

     Heat 1/4" of melted lard or coconut oil in a large cast iron skillet over medium heat until nice and hot. In batches, cook the cutlets until golden brown on each side. Transfer to the pan in the oven to keep warm while you cook the rest. Serve with freshly squeezed lemon.

      

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FIREPIT BBQ

Preparing coals for outdoor barbecuing might be a skill you already possess, but if you are anything like I was a few years ago, you may have no idea how to do it properly. Our family had such a good time cooking our dinner in the fire pit this weekend. I mean a really good time. We couldn't stop telling each other how happy we were. So try it! I swear, it will make you happy too!

The recipe for the souvlaki is here.

DINNER PARTY

     I guess you could say I am pretty excited spring is here. I can't stop barbequing! It also seems that we are nearing the end of our stash of pork because all I have left are the cuts that I've been saving for special occasions (like the ribs we bbq'd the other day). I've been excited to use one of our big shoulder roasts for souvlaki. The return of one of our friends who'd been away for 9 months seemed a good reason to celebrate and break into that roast. The minute the skewers hit the grill I was transported back to Greece, the smell filling me with memories of sitting in a seaside tavern enjoying souvlaki on the beach.

PORK SOUVLAKI

1 organic pastured pork shoulder roast, cut into 1"cubes

1 organic lemon

1/4 cup organic olive oil

1-2 Tbsp dried Greek oregano

2-3 cloves organic garlic, grated

sea salt and pepper

Method:  In a large bowl, combine all the ingredients except the salt and allow to marinate for no more than two hours. While the meat does it's thing, soak about 28 wooden skewers in warm water. When the time is up, salt the meat well and skewer it onto the sticks. You may want to salt them lightly once they are made too, as souvlaki tastes really good with salt. Light a charcoal BBQ, and when ready cook the souvlaki until the meat is no longer pink. Serve with Greek Lemon Potatoes and  Greek Salad.

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GREEK SALAD

"Maroulosalata"

1 large head organic romaine lettuce, cut into very thin strips

4 organic green onions, cut finely

1/2 bunch organic dill, chopped finely

1 package organic feta cheese

organic extra virgin olive oil

juice of 1/2 organic lemon

sea salt and pepper

Method: In a large salad bowl combine the lettuce, onion, dill and feta.  Drizzle with some olive oil and the lemon juice. Sprinkle with sea salt and pepper. Toss and serve.

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RIBS with Maple BBQ Sauce

It's a long weekend so we had to BBQ.  I'd been saving two packages of ribs in the freezer for the perfect moment, and today seemed like the day.  I like ribs almost as much as I like bacon, and when you buy a whole pig there never seems to be enough of either. Slathered with this amazing Maple BBQ Sauce, I'd say we celebrated in style.

RIBS with Maple BBQ Sauce

4 racks organic, pastured pork ribs

1/3 cup Essence of Emeril seasoning

Sauce:

1/2 cup organic ketchup

1/3 cup local maple syrup

2 Tbsp organic apple cider vinegar

2 cloves organic garlic, shredded

1 organic onion, minced

4 Tbsp organic Worcestershire sauce

1 tsp hot pepper sauce

Method:  Preheat oven to 350*.  Add Essence to both sides of the ribs and rub in well. Place in a large pan, cover with foil and bake for 1 1/2 hours.

Sauce: In a small pot, combine all the ingredients.  Bring to a boil, and simmer on low heat for 30 minutes.

Remove the ribs from the oven, brush with sauce and grill on a BBQ for about 5 minutes or until sauce starts to caramelize.  Serve hot.

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