Wenn wir dann von der Entfettungskur zurück sind, uns wieder halbwegs bewegen können und immer noch - oder schon wieder - Hunger haben, können wir uns ja mal was kochen.
Wie wäre es mit Glazed Orange Pork Chops?
Da ihr ja alle des Englischen mächtig seid, jage ich es nicht durch den Übersetzer - wer weiß was dann dabei rauskommt.
Ingredients
- 1 to 2 tablespoons olive oil
- 1/2 teaspoon marjoram, crushed
- 1/2 teaspoon coarsely ground black pepper
- 2 teaspoons orange zest
- 4 pork chops (6 ounces each), trimmed of fat
- 1 tablespoon minced shallots
- 1 cup orange juice
- 1 teaspoon brown sugar
- 5 sprigs fresh thyme
Instructions
Combine olive oil, marjoram, black pepper and orange zest in a ziptop bag or bowl. Add pork chops, turn to coat and allow to marinate in the refrigerator for at least 2 hours.
Place a large skillet over medium-high heat. When hot, remove pork chops from the marinade and place in the skillet. Sear until golden brown, then turn and sear until golden on the second side. Set aside (you will finish cooking them later).
Add shallots to pan and sauté, stirring often. Add orange juice to deglaze the pan, stirring to scrape up any browned bits. Add brown sugar and fresh thyme; bring to a simmer. Place pork chops back into pan and reduce heat to low. Cook pork chops for about 10 to 15 minutes or until a meat thermometer inserted sideways into the side of the chops registers 160 degrees.
Once pork chops are cooked, remove them from the pan and bring liquid to a simmer over medium-high heat. Continue cooking liquid until it has reduced to a syrupy consistency. Place pork chops back into the pan and turn to coat with the orange glaze. Serve immediately.
Zum Dessert dann einen Christmas Gingerbread Trifle - passt ja fast noch in die Zeit.
Ingredients
For the vanilla bean pudding:
- 4 cups whole milk
- 1 vanilla bean
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 4 eggs
- 2 tablespoons unsalted butter, cut into small pieces
- For the orange-black pepper caramel:
- 1 cup packed dark brown sugar
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup light cream
- Pinch of sea salt
- 1 teaspoon ground black pepper (more or less, to taste)
- Zest of 1 orange
For the trifle:
- 1 cup heavy cream
- 1 loaf (about 1-1/2 pounds) purchased or homemade gingerbread, cut into 1/2-inch cubes
- 1/2 cup finely chopped crystallized (candied) ginger
Instructions
In a medium saucepan over medium, heat the milk until scalded (bring it just to the boiling point), then remove from the heat. Split the vanilla bean lengthwise and scrap the seeds into the milk.
In a medium bowl, whisk together the sugar and cornstarch. Add the eggs and beat until completely smooth and no trace of egg lumps or sugar remains. When the milk is scalded, while whisking the egg mixture, pour half of the hot milk in a thin stream into the bowl. Pour the egg-milk mixture back into the saucepan of remaining milk.
Return the mixture to the stove and, whisking continuously and scraping the bottom and corners of the pan, cook over medium heat until the mixture comes to a simmer and thickens. Return the pudding to the bowl and whisk in the butter. Press a sheet of plastic wrap directly onto the surface of the pudding and refrigerate until chilled.
Meanwhile, make the caramel. In a medium saucepan, combine the brown sugar, butter, cream, salt and black pepper. Bring to a simmer over medium heat and cook, stirring continuously, until slightly thickened, about 2 to 3 minutes. Stir in the orange zest, then set aside and cool to room temperature.
When the pudding and caramel have cooled, prepare to assemble the trifle. In a large bowl, use an electric mixer to beat the heavy cream to medium peaks, about 3 to 5 minutes. Divide the chilled pudding in three portions, then gently fold the whipped cream into one of the portions of the pudding.
Arrange a third of the gingerbread cubes in an even layer in the bottom of a trifle dish. Drizzle with a third of the caramel sauce, then sprinkle a third of the chopped ginger over that. Spread one of the plain pudding thirds (not the batch mixed with cream) over the ginger, then repeat the layering with the remaining ingredients. Finish the trifle by topping it with the cream-pudding mixture. Refrigerate for 2 hours before serving.
Und jetzt schaut keiner mehr zu, also her mit den nahrhaften Getränken. Der Nordwesten der USA ist ja bekannt für seine Brauereien - nix Orange, Banane oder Kürbis, alles nach The German Rhine Heights Gabote.
Mehr? Gerne.
Noch mehr? Kann ich ewig mit weitermachen...
Guten Appetit 
Da ist echt für jede Situation was drin.
Du weißt es doch selber genau so...
