Bourbon-Braised Pork Chops [RECIPE]

Bourbon-Braised Pork Chops

Looking for a new way to make the same old pork chops? Try braising them in our yummy bourbon sauce!
(Photo by Jathan Fink, Jadeworks Entertainment)

We’re always looking for new ways to dish up the same old cuts of meat. Pork chops, for example, are usually seasoned with salt and pepper, seared and served. Easy peasy. And while they are good that way, sometimes we want to kick it up a notch and make them extra special. Our bourbon-braised pork chops recipe does just that. It elevates the traditional method and turns this into a meal your family will rave about, infusing a sweet and sassy flavor into the meat, which brightens up your entire meal. We recommend serving this dish with our Neapolitan green beans and a baked potato. Read more of this post

Penne with Italian Chicken Sausage and Fennel [RECIPE]

 

Penne with Italian Chicken Sausage and Fennel

Your guests will want to lick their plates clean when you serve up Penne with Italian Chicken Sausage and Fennel. (Photo by Jathan Fink, Jadeworks Entertainment)

Serve this recipe if you want to impress your guests. It is fairly simple to make, stretches to feed a crowd, and will have your friends and family raving for days. From the moment I put this recipe together for the first time, I knew it was going to be a keeper. The fragrant aroma alone is enough to make mouths water. And that first bite… heaven! Serve it up with crusty Italian bread, seasoned olive oil (I like to blend Italian seasoning, salt, and pepper to make a simple dipping sauce), a large tossed salad and your favorite bottle of wine and you have a meal fit for a fine Italian restaurant or a house full of really hungry friends. My guests love this one so much I’ve had to add it to my repertoire, and my guess is you will too. Enjoy! Read more of this post

Anadama Rolls

Anadama Rolls

A New England tradition, our Anadama Rolls combine cornmeal and molasses to create amazing flavor you will want to taste time and again.

Once upon a time in the village of Rockport, Massachusetts, there was an old fisherman whose lazy wife always gave him steamed cornmeal mush and molasses for dinner. One day, when he returned from working on his boat, he went home only to find the same meal yet again. Angrily, he cursed his wife as he mixed his mush and molasses with flour and yeast, then shoved it in the oven and baked it. The bread was so delicious, he shared it with his neighbors and they began baking it too. Since that time, the recipe has been passed among friends, handed down from one generation to the next. When we first served these ultimate rolls to our guests, everyone was delighted and begged us to make them again. Now, once a year, we prepare them for our annual formal dinner. Flaky and delicious, our Anadama Rolls deliver a warm contrast of flavors that are quite addictive. Admittedly, they are a process to make and probably aren’t for beginner bakers, but they are definitely worth the time and effort it takes to prepare them. Serve them warm and lather them with Whipped Cinnamon Honey Butter for an extra special treat.

PREP: 2 hours 33 minutes
COOK: 32 minutes
TOTAL TIME: 3 hours 5 minutes

INGREDIENTS

  • 1 cup whole milk
  • 1 cup water
  • 2 teaspoons salt
  • 1/2 cup yellow cornmeal
  • 1/3 cup mild-flavored (light) molasses
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1/2 cup warm water (105°F to 115°F)
  • 1 envelope dry yeast
  • 5 1/2 cups (about) unbleached all-purpose flour
  • 2 teaspoons sesame or poppy seeds

DIRECTIONS

  1. Bring milk, 1 cup water and salt to boil in heavy large saucepan over medium heat. Slowly whisk in cornmeal. Cook until mixture thickens and boils, whisking constantly, about 2 minutes. Remove from heat. Whisk in molasses and 2 tablespoons butter. Transfer mixture to a large bowl. Cool until thermometer inserted into center of mixture registers 115°F, whisking often, about 15 minutes.
  2. Pour 1/2 cup warm water into small bowl, sprinkle yeast over. Let stand until yeast dissolves and top looks spongy, about 13 minutes. Stir yeast mixture into cornmeal mixture. Gradually mix in 4 3/4 cups flour, about 1 cup at a time, to form soft dough that pulls away from sides of bowl. Sprinkle 1/4 cup flour onto work surface. Turn dough out onto floured surface, knead until smooth and elastic, sprinkling with more flour by tablespoonfuls if needed, about 10 minutes (dough will remain slightly sticky). Form dough into ball.
  3. Coat large bowl with 1 tablespoon butter. Add dough to bowl and turn to coat dough with butter. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
  4. Coat each of two 9-inch-diameter cake pans with 1/2 tablespoon butter. Roll dough into 18-inch-long log. Cut into 18 equal pieces. Using floured hands, form each dough piece into ball. Place 9 dough balls in each pan, spacing apart. Cover each pan loosely with towel. Let rolls stand in warm draft-free area until almost doubled in volume, about 30 minutes.
  5. Position rack in center of oven and preheat to 400°F. Melt 2 tablespoons butter in small saucepan over medium heat. Brush top of rolls with melted butter, then sprinkle with sesame or poppy seeds. Place rolls in oven and immediately reduce temperature to 350°F. Bake rolls until golden brown, about 30 minutes. Serve warm.

TIPS: Can be made 1 day ahead. Cool completely and store airtight at room temperature. Wrap rolls in foil and rewarm in 350°F oven 10 minutes.

YIELDS: 18 rolls

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