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.

Grilled Octopus

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Grilled Octopus
Inspired by a green pea and octopus salad my Uncle Lefaire enjoyed. The division of work on Nuber Ave involved Uncles Lefaire & Johnny Boy making several trips to different markets, some close and others not so close. The not so close journeys would often include me. During these rides I listened to my Uncle(s) speak candidly. Unfortunately as a young child, most was lost but not all. Octopus salad included a ride down to Arthur Ave. in the Belmont section of the Bronx. Arthur Ave. was a great treat, lots of activity with wonderful sights and smells. The bread, fresh pasta, beautiful produce, fresh sausage, meats and the pastries were all second to none. Everyone should experiece Arthur Ave.. If you like food, you'll love Arthur Ave.
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Place the first six ingredients into a large pot(Some folks add a wine cork or three, I have tried both its a six half dozen conversation) fill with cold water.
  2. Bring to a boil under high heat, reduce to a soft simmer for 1 to 1 1/2 hours. Until the octopus it totally tender. A pairing knife slides in with no resistance. Remove octopus from water, cool completely. Can be refrigerated overnight.
  3. To Serve, fire up your charcoal grill or broiler(if using a grill, please use hardwood charcoal, no briquettes). I like to cut the octopus into two or four sections and toss with a little olive oil. Once your coals are hot, place the octopus on the grate and grill for 4-5 minutes per side.
  4. Slice the octopuss into 3” pieces place in a bowl, add the lemon juice, parsley and a bit more olive oil, toss and serve.
Recipe Notes

Bring to room temperature prior to serving, if being used in a salad.