Post your dish from the week. You cooked it, you bought it, you stole it…..(hope not) Attach a photo and explain what you cooked/ate! Me first, I cooked for a friend of mine from my local brewery. It was his retirement party after 23 years of service to one company. They wanted a light and fun lunch spread. Amongst many things I threw together buffalo chicken wraps with fried chicken tossed in buffalo with romaine, and blue cheese. Also a classics Ham and cheddar wrap with mixed greens. There was a tabbouleh salad with peppers, artichokes, parsley and a champagne vinaigrette. Fruit platters, an amaretto and lemon cake, and crudite/charcuterie platters. What you got CULINARY APPROPRIATION???

BRINE: (COMBINE ALL AND PLACE PORK CHOP IN BRINE IN FRIDGE FOR MIN 2 HOURS PREFERABLY OVERNIGHT) 2 CUPS COLD WATER 1 CUP APPLE CIDER VINEGAR 1/4 CUP MAPLE SYRUP 2-3 TBSP KOSHER SALT MARINADE- (COMBINE ALL, BLEND TILL SMOOTH, MARINATE OVERNIGHT) 1 APPLE- I USED A FUJI 1/4 CUP EVOO 2 TBSP BROWN SUGAR 1 tsp PAPRIKA APRICOT CHUTNEY (DICE EVERYTHING AS SMALL AS YOU CAN BRUNOISE IF YOU'RE CAPABLE, SAUTE IN A SMALL SAUCE POT IN A TAB OF BUTTER, POUR OVER THE APRICOT PRESERVES, AND LET MELT ON LOW HEAT... NOT HIGH OR YOU WILL BURN THE SUGARS!) 1 JAR APRICOT PRESERVES/JELLY 1 CARROT 1 BELL PEPPER RED 1 SHALLOT 1 JALAPENO (IF YOU LIKE HEAT FALL COUS COUS (IN A SMALL SAUCE POT HEAT UP THE CHICKEN STOCK AND MARINADE TOGETHER WITH A TAB OF BUTTER OR EVOO. LET IT COME TO A SIMMER FOR ABOUT TWO MINUTES TO COOK OUT ANY RAW PORK. ADD THE DRIED COUS COUS, REMOVE FROM HEAT, AND COVER WITH LID AND LET STEAM THROUGH FOR ABOUT FIVE MINUTES. SEASON WITH SALT AND PEPPER AND TOSS WITH DICED APPLES. 1.5 CUP DRIED COUS COUS 1.25 CUP CHICKEN STOCK .25 CUP OF THE PORK MARINADE 2 TBSP BUTTER 1 APPLE FIRM- SEEDED AND DICED (SKINNED OPTIONAL) 1. REMOVE THE PORK CHOPS FROM THE MARINADE AND LET THE EXCESS FALL OFF. 2. GRILL ON A PREHEATED CLEAN GRILL AND ACHIEVE DIAMOND GRILL MARKS BY PLACING, ROTATING 90 DEGREES, FLIPPING, AND ROTATING 90 DEGREES AGAIN. 3. ONCE COLOR IS ACHIEVED WITH THE SEAR, TRANSFER INTO THE OVEN ON AN OVEN SAFE PAN AND BAKE AT MINIMUM 250 PREFERABLY 4-500 DEGREEE OVEN. 4. ONCE INTERNAL TEMP HITS ABOUT 138, REMOVE AND LET REST FOR ABOUT 6 MINUTES. 5. PLACE ABOUT 2/4 CUPS OF THE COUS COUS ON THE PLATE. 6. PLATE THE PORK OVER THE COUS COUS SLICED FROM THE BONE. 7. DRAPE OVER THE APRICOT CHUTNEY 8. ENJOY YOUR DELICIOUS WARMING DINNER. 9. DONT FORGET ABOUT THEM PORK BONES, MAKE SURE TO NAW THEM OVER WHEN FINISHED IF YOU'RE AN ANIMAL LIKE ME.

Tostada shells Black beans (canned is fine or homemade is better!) Shredded jack and or cheddar cheese Scallions Cilantro Sour cream CHICKEN: Your choice, thighs or breasts Chipotle in adobo sauce small can Cumin Chicken prep: Toast and bring black peppercorns and cumin seeds, let cool and grind. In a blender or cup with stick blender purée the chipotle in adobo sauce. (You can strain if you’d like) Season your chicken and toss with adobo purée. Let marinate for minimum 1 hour, overnight is best. Cook on a lined sheet pan at 375 till internal 165 reached. (I like a little color on mine for caramelization) —————— tostada shells can be purchased or made by frying corn tortillas will crunchy, season with salt and other spices you like! (Pepper, cumin, coriander, chili powder….. you pick) In a food processor blend the can of drained black beans with a splash of lemon and lime, chili powder, and a bit of the chipotle in adobo purée for a Smokey kick of flavor! For set up Using a rubber spatula spread the bean purée across the tostada shells. Top with a layer of shredded cheese, Pulled or chopped chicken, and scallions. (This is where you do you! Jalapeños, salsas, other meats or cheeses) Place on an oven safe pan and bake till golden and delicious!!! Garnish with your favorites- cilantro, jalapeño, sour cream, chipotle aioli, habanero salsa, you like it you can do it! I like to cut mine in half moons for plating and east of eating. Keep it simple, keep it fun. And most of all Keep things Delicious. ENJOY CLASS!