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.

Gumbo


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Gumbo
The secret to this classic is in the gentle cooking of the roux which adds to the velvety texture. Instead of standing over the stove, we make the roux in the oven. A few whisks over a few hours produces a great base for this dish. Gumbo on Happensatthebean.com
Cook Time 1 Hour
Servings
People
Ingredients
Cook Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on middle shelf of the oven, uncovered, and bake for 2- 2.5 hours, whisking 2 to 3 times throughout the cooking process.
  3. Stir in the onion, bell pepper and celery and increase the heat to medium and cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock and water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer until the chicken is cooked through, about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and pepper to taste, then stir in the rice and serve sprinkled with the scal-lions.
  4. Place Dutch oven on stove over medium heat. Stir in the onion, bell pepper and celery, cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock/water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and peppers to taste.
  5. Can serve with white rice.

Soft Pretzels


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Soft Pretzels
On a cold and rainy Saturday we decided to try pretzel making. Soft pretzels are made with a yeast dough and are similar to a good boiled bagel. These offered a nice pillowy interior. Thanks to Alton Brown, our first attempt was a success. Soft pretzels on Happensatthebean.com
Prep Time 20 Minutes
Cook Time 12-15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 12-15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Combine the 1 1/2 cups warm water, the sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 minutes, or until the mixture foams.
  2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
  3. Remove the dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place for 50 to 55 minutes, or until the dough has doubled in size.
  4. Heat the oven to 450 degrees F. Line 2 half sheet pans with parchment paper and lightly brush with oil. Set aside.
  5. Bring the 10 cups water and the baking soda to a rolling boil in a 12-inch straight-sided saute pan or a roasting pan (something wide and shallow is best).
  6. Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 16 equal pieces. Roll out each piece of dough into a 12-inch rope. Make a U-shape with the rope, and, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place on a half sheet pan. Repeat with the remaining pieces of dough.
  7. One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans, brush the top of each pretzel with the beaten egg yolk and water mixture, and sprinkle with pretzel salt.
  8. Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Coleslaw

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Coleslaw
Coleslaw when made well is great. Its cool, crisp, fresh and sweet. Unfortunately most coleslaw dressed in mayonnaise or sour cream usually falls short. Slices of cabbage soaking in a sloppy dish with not a lot of flavor. Similar to salting a chicken to draw out moisture. Cabbage reacts in a similar manner when salted, except it needs less time. This coleslaw keeps a crisp bite long after it has been dressed.
Course Salad, Side Dish
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
People
Ingredients
Course Salad, Side Dish
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
People
Ingredients
Instructions
  1. Shred cabbage in a food processor, place in a colander over sink or a large bowl, add kosher salt to cabbage mix with your hand. Let it sit in a colander for 1- 2 hours. Rinse well with water and dry or place in a salad spinner.
  2. While cabbage is draining, shred sweet onion and peppers in food processor.
  3. Combine cabbage, peppers and onion in a large bowl. In a separate smaller bowl combine; vinegar, sugar, vegetable oil, dry mustard and celery seeds(if using) and whisk well.
  4. Add dressing to cabbage and mix well. Cover and refrigerate for a least 2 hours before serving.
  5. This slaw works wonderfully on a pulled pork sandwich.

Chinese baby back ribs

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Chinese baby back ribs
Charleston offers many great dinning options as well all know. One thing Charleston lacks is good Chinese food. Nothing says New York Chinese like the reddish sweet and sticky pork ribs. The amazing part of this experiment, you can have juicy perfectly cooked ribs in an hour.
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. Using a blender or food processor add garlic, scallions, hoisin, ketchup, honey, soy sauce, oil, vinegar and five-spice powder. Process until blended well.
  2. Set aside 1/2 cup marinade to finish ribs. Transfer remaining marinade to pan large or sealable bag. Marinate for 6 hours or overnight.
  3. Preheat oven to 400°F with rack in middle. Line a baking pan with foil.
  4. Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40-50 minutes.
  5. Turn on gas grill to high or broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 5 minutes. Serve

Smoked Chicken Wings

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Smoked Chicken Wings
There are a handful of things I make that people love. These crispy, smokey a little spicy wings fall into that category.
Prep Time 10 Minutes
Cook Time 1.25 Hours
Passive Time 8-24 Hours
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 1.25 Hours
Passive Time 8-24 Hours
Servings
People
Ingredients
Instructions
  1. Add hot sauce, lemon juice, oil, garlic, Worcestershire, salt and pepper into a sealable bag.
  2. Mix well, add wings and marinate 8 hours or overnight.
  3. When ready to cook. Remove wings from fridge and bring to room temp. Preheat smoker or oven to 300F. Add a few chunks of apple wood, if possible.
  4. Place on a rack(over a large pan if using oven) and smoke for 1 hour at 300F.
  5. The skin will be a little soggy in places. We want the wings crisp on the outside. Heat your gas grill to high. Add wings and cook 2-3 minutes per side or until crisp.
  6. Remove and serve.

Seared Scallop & Avacado Salad

Back in the late 1990’s I lived in San Francisco. Around the corner from my apartment was a great little sushi spot called Sushi Groove. Leo, the sushi chef, often made up custom dishes for me to taste. One night Leo served me a dungeoness crab and scallop  “salad” on top of a warm avocado. That is my inspiration for this scallop & avocado salad. 

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Scallop & Avacado
If you decide to make this dish, it’s very important you use dry scallops. Ask the fish monger if the scallops are wet/soaked/treated. If there are not dry scallops, thank him or her and make something else. Wet scallops are treated with a solution of water and sodium, tripolyphosphate or STPP. This solution is used to preserve the scallops and add weight, which means you’re paying more for an inferior product. Furthermore wet scallops will never product a nice brown crust instead they will release liquid into your pan and give you a rubbery result.
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Salad
Scallops
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Salad
Scallops
Instructions
Salad
  1. Combine well and give it a taste. If salads tart, add a little extra virgin olive oil. If not tart enough, add a little more lime juice. Set aside
Scallops
  1. Wash scallops under cold water, remove muscle from side pat dry, make certain scallops are dry.
  2. Place sauté pan over medium-high heat. Season scallops on both sides with salt and pepper. If using sugar, add a little dash to the presentation side of the scallops(first side in pan).
  3. Place butter and oil in pan. Once smoking add scallops(sugar side down)to the pan and cook for 75-95 seconds on each side. Make certain scallops are not touching. You will see a thin crush form.
  4. Remove from pan, place first side(sugar side) up on plate for presentation. Serve

Dijon Vinaigrette

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Dijon Vinaigrette
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Ingredients
Instructions
  1. Add ingredients to a bowl and whisk until combined. Or add to a 16 oz mason jar and shake well.
Recipe Notes

I like using a mason jar to make this dressing. I add what is needed, the remaining dressing is easily stored for another use in the fridge. Remove 30-45 minutes prior to using. It keeps about a month. 

Hash Browns

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Hash Browns
The humble potato is a stable on many tables all over the world. Inexpensive and abundant foods are usually nothing special, however the transformation of a common spud into something satisfying like gnocchi is what cooking is all about. Today we will tackle one version of the most popular side dish in steakhouses restaurants, the hash brown.
Course Side Dish
Prep Time 10-20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Side Dish
Prep Time 10-20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Peel the potatoes and cut lengthwise. Place in a pot cover with salted water and gently boil until tender 20-25 minutes.
  2. Drain and cool the potatoes(can cool and refrigerate overnight)cut into small pieces about half the size of a golf.
  3. Heat 2 tablespoons of the oil in a 8-10 inch nonstick heavy skillet(I use carbon steel) over medium heat. Add the potatoes leaving some room to move them around. Add half the salt and pepper with a spoon or spatula integrate the potatoes with oil. Smooth potatoes to form a level edge. Cook for 10-12 minutes without moving.
  4. Manage the heat to maintain a steady easy sizzle, at this point give the pan a shake to prevent sticking. Once the edges begin to brown, cover the pan with a flat plate using a kitchen towel hold the handle of the pan, invert the potatoes on to the plate.
  5. Place skillet back on the burner add 2 more tablespoons of oil and carefully slide the potatoes back into pan. Add the remaining salt and pepper.
  6. Cook this side for another 10-12 minutes, managing the heat to maintain a easy sizzle until nicely browned.
  7. Using a large spoon, place the potatoes on a serving dish and serve.