Pork Scallopini

Pork Scallopini


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Pork Scallopini
This dish is traditionally made with veal. The briny capers and lemon gives the sauce it’s wonderful finish. Unfortunately finding good veal can be a challenge at times. Pork scallopini on Happensatthebean.com
Cook Time 25 Minutes
Servings
People
Cook Time 25 Minutes
Servings
People
Instructions
  1. Pound out the pork chops to 1/4 inch thickness. Mix the flour, kosher salt and ground black pepper in a large, shallow bowl or plate. Add the pork chops to the flour, one at a time, and flour each pork chop. Gently tap off the excess flour.
  2. Heat a large skillet over high. Melt 1 tablespoon of butter with 1/2 tablespoon of the oil. Place 2 of the pork chops in the skillet and cook for 3-5 minutes on each side, or until golden browned. Remove from the pan and set aside. Add 1 more tablespoon of butter and the remaining oil(if needed). Cook the remaining 2-3 pork chops and place with the other two cooked pork chops.
  3. Melt 1 tablespoon of the butter in the pan over medium high heat, add the mushrooms sauté until browned 2-3 minutes. Add the wine and capers and cook until reduced by half. Add the chicken stock, lemon juice and a few lemon slices and bring to a boil then add the remaining tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens slightly. Add the pork back to the pan and warm in the sauce. Garnish with chopped parsley.

Cornbread Stuffing


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Cornbread Stuffing
This Southern cornbread dressing recipe is a classic. This “recipe” originated from my Great Aunts. They never measured anything when cooking, it was all done by feel. It’s made with celery, onions, cornbread, breakfast sausage and fresh sage. You can prepare several days ahead of time and refrigerate. If you like baked clams, stuff your clams with this stuffing instead of the typical bread crumb mixture. I promise you will not be disappointed.
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 24 hours
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 24 hours
Servings
people
Ingredients
Instructions
  1. Cook sausage oven medium heat, using a spoon to break up. Cook until meat loses pink coloring, about 8 minutes.
  2. add celery and onion, cook until soft about 10 more minutes.
  3. In a large bowl mix cornbread, breadcrumbs and sage. Add sausage mixture and mix. Add stock slowly and combine with cornbread. Season with salt and pepper(don't be shy).
  4. Transfer to a large buttered baking dish. Let rest over night in fridge, covered.
  5. Preheat oven to 350F. Bring dish to room temperature, bake uncovered for 1 hour. Rest at least 1o minutes prior to serving.

Pasta & Peas

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Pasta & Peas
Ed Marinaro’s Mom often made this dish for him as a child. Ed’s son often asks his Dad to make this dish as well. It’s quick and simple and satisfies the soul. Thank you Ed for sharing this family treasure.
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
Instructions
  1. Heat a large sauté pan over medium heat.
  2. Add olive oil, onion and prosciutto and sauté for 5-8 minutes.
  3. Add garlic, red pepper cook for 2-3 minutes.
  4. Add chicken broth, bring to a boil. Add Ditalini and canned peas.
  5. Bring back to a boil and cook until pasta is done, about 8 minutes.
  6. Serves with grated Parmesan cheese.

Potato Gratin

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Potatoes Gratin
This Potato Gratin welcomes fall. Thanksgiving is around the corner, this creamy garlicky dish never disappoints. Potato Gratin on happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 2 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 2 Hours
Servings
People
Ingredients
Instructions
  1. Preheat oven to 400F degrees.
  2. Rub one clove of garlic split in half all over a 10 X 14-inch gratin dish. Let rest for 10 minutes. Butter gratin dish and place aside.
  3. Combine stock, heavy cream, garlic, rosemary, nutmeg, salt and pepper in a medium saucepan.
  4. Bring to a medium simmer, lower heat and continue to simmer for 30-45 minutes. Cook until thick and slightly reduced.
  5. Strain out garlic cloves and rosemary.
  6. Peel potatoes and cut into 1/8-inch slices.
  7. Arrange first layer of potatoes in the butttered pan, overlapping the potatoes a bit.
  8. Sprinkle the potatoes with 1/2 cup of the liquid and 2 tablespoons of the grated cheese.
  9. Repeat with remaining potatoes and cream, about 4 layers.
  10. Add the remaining cheese after the final layer of potatoes.
  11. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake another 30 minutes, until top turns golden brown.
  12. Remove from oven, let rest for 10 minutes before serving.