Triple Pork Mazeman with Roasted Garlic and Pea Tips

Recently, my mom tried out Blue Apron for a couple of weeks. It is a meal service that delivers ingredients right to your door. You can choose the frequency and my mom was on a plan for 3 meals per week that serve two people each. That totaled about $60, which actually isn’t *too bad* of a price. The neat thing about Blue Apron is that everything is sent in neat little packaging and contains the precise amount of each needed ingredient.

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My mom ended up canceling her subscription, because the price did add up after awhile, plus she is not quite as adventurous of an eater as I am, and Blue Apron really offers a wide variety of dishes, an she is more of a meat and potatoes type of gal. Though she did like that it helped her prepare even simple vinaigrette from scratch, the type of thing she is not inclined to make on her own (similar to most people!). Similarly, this recipe calls for a pork demi-glace, which is basically a fancy rich, thick type of stock. I don’t think I would ever make it on my own, but you can google recipes for it, but I am not sure where you might find it in a store.

In any case, my mom gave me one of her meals, which was this Triple Pork Mazeman. It was delicious! It turns out that mazeman is a type of ramen, but it is dry, and made with a thin sauce instead of a broth, allowing the toppings to take on center stage, in this Japanese dish, according to the recipe page!

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Triple Pork Mazeman with Roasted Garlic and Pea Tips

serves 2

Ingredients:
-5oz ground pork
-1 slice bacon
-12oz fresh ramen noodles
-2oz pea tips
-1 bunch garlic chives
-1 head of garlic
-2tbsp pork demi-glace
-2tbsp soy sauce
-2tbsp mirin
-1-in. piece of ginger
-1tsp pork mazeman spice blend (black sesame seeds, white sesame seeds, kibbled nori and sansho pepper)

Directions:
-Preheat the oven to 475F. Cut off and discard the top of the garlic head (to expose the cloves). Place it on a piece of aluminum foil, then drizzle with olive oil and season with salt and pepper. Tightly wrap the foil around it, place on a cookie sheet, and roast for 28-30 minutes. Set it aside, to cool.
-While the garlic is roasting, heat a large pot of salted water to boiling (you’ll come back to this later). Dice the bacon into very small pieces, mince the garlic chives, cut the pea tips into one inch pieces, and peel and mince the ginger.
-In a medium pot, heat one teaspoon of oil on medium. Once hot, add the bacon and cook for about 3-4 minutes, or until browned and crispy.
-To the bacon pot, add the ginger and all but one pinch of the garlic chives. Cook, stirring often, for 2-3 minutes, or until soft and fragrant. Add the ground pork and cook for 4-5 minutes or until heated through, breaking the meat apart with a spoon; season with salt and pepper, then remove it from the heat.
-When the garlic is done and has cooled enough to touch, squeeze the individual cloves out of the head. Add the pork demi-glace, soy sauce, mirin, roasted garlic cloves, and one cup of water to the pot with the pork mixture, and stir to combine. Turn to high to bring to a boil; once boiling, reduce it back to medium and let it simmer, while stirring, for 2-3 minutes, until it reduces in volume.
-While the sauce is simmering, add the noodles to the pot of boiling water and cook and stir for 90 seconds (no longer), then drain well and immediately add it to the sauce pot. Cook and stir constantly for 1-2 minutes, then turn off the heat. Stir in pea tips and season with salt and pepper to taste.
-Spoon the finished product into each bowl and then top with the remaining chives and spice blend.

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Teriyaki Tuna Steaks w/ Wasabi Dipping Mayo

Tuna (unless it’s from a can) seems most indicative of a fancy restaurant menu, and less so of being seen on a plate at your own kitchen table, amirite? But seriously – who doesn’t love classy meals from the comfort of their own kitchen? And for a fraction of the cost!
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Not too long ago, I made these Teriyaki Tuna Steaks with Wasabi Mayo by Reel Flavor and it was AMAZING. It was such an easy and simple recipe, and aside from the marinating, it was so quick! I love that. I really do not have a single bone to pick with this recipe, as it was, like I said, amazing. Seriously. Well…I must admit that I did cook the tuna a bit longer than the original blogger recommends to do. I made seared ahi tuna awhile back, and it was, well, disgusting inside, so I had to cook it a few minutes longer, to the desired raw-ness (if that makes sense). I recalled that this time around, and instead of searing for 30-45 seconds on each side, I seared for about 1.5 minutes on each side (as an aside, Reel Flavor does not say what temperature to sear at, so I chose medium-medium high).
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As you can see in the pictures above and below, even cooking a few seconds longer kept it pink and somewhat raw in the center. Unless your stove varies heavily from mine (which could be the case), it will not overcook it. I also made sure the pan was already hot before setting the steaks into.

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Also, I would say it is perhaps just easier and cheaper to buy wasabi mayo, instead of making your own. In any case, I have basically an entire tube of wasabi paste in my fridge now…I should look up how long it takes to go bad…
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Teriyaki Tuna Steaks with Wasabi Mayo

serves 4

Ingredients:
For the tuna
-1cu teriyaki sauce
-4 green onions, chopped
-1/3cu olive oil
-3 cloves garlic, chopped
-1tsp ground ginger
-ground black pepper, to taste
-4 tuna steaks
For the wasabi mayo
-wasabi paste, to taste
-mayo, to taste

Directions:
-Mix together all ingredients in a bowl, then add tuna. Marinate for 30 minutes or more.
-Sear the tuna steaks in a skillet on medium to medium high heat for about 1.5 minutes on each side (more or fewer minutes to your liking). Pour sauce over the steaks as they are cooking.
-Mix together wasabi and mayo to your liking and set aside.
-Serve tuna hot, with the wasabi mayo for dipping.

Panko Pork Chops

I am on a blogging roll this week!  I was really sick for a few weeks (ok, one week) and had a variety of other things going on, so it was hard to muster the energy to post.  But I did continue to work out (minus like two days) and now I am on Level III of Jillian Michaels’ 30 Day Shred!  I. Am. So. Sore.  I definitely haven’t lost the 20 lbs they boast about, but I’ve lost a few, plus I’m gaining some muscle mass and feel a lot stronger – so I call that a win!  But I’d still rather just lounge around or lay in bed.  Who wouldn’t??

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Now that I’ve gone on this healthy living and working out tirade, I have a healthy yet delicious Weight Watchers recipe to share with you – panko pork chops from their website – it rings in at 7 points per serving, but I forget the specific calorie break down.  I served it with some sides – green salad and quinoa (quinoa is definitely my new go-to, but partially because it’s way faster than rice, haha).  It was a great, lean, protein-packed meal!  With bread crumbs. =D

Bonus: It would work for chicken breasts, as well, if you are not a fan of pork!

I like to buy the small, thin, boneless pork cutlets because they’re cheap, and already in the “proper” 4 oz portions.  Less work for me!  I still cut mine in half during the cooking process to check if it’s done.  Some things never change.

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Panko Pork Chops

serves 2

Ingredients:
-cooking spray
-2 boneless pork chops (4oz ea)
-1/4cu all-purpose flour
-salt and pepper, to taste
-1 egg
-1.5tsp fat free skim milk
-1tsp Dijon mustard, or to taste
-1/4cu panko bread crumbs

Directions:
-Preheat oven to 400°F. Coat a nonstick baking sheet with cooking spray.
-Place pork chops between 2 sheets of waxed paper; pound to 1/4-inch thickness with a rolling pin (if they’re not already thin, which mine were).
-On a plate, combine flour, salt and pepper. Beat egg in a shallow bowl; stir in milk and mustard. Place panko on a separate plate.
-Dip chops, one at a time, in flour mixture to lightly dust both sides; shake off excess. Dip each chop in egg batter and then lightly coat both sides with panko. Place on prepared baking sheet; lightly coat with cooking spray.
-Bake for 8 minutes; flip and bake until cooked through, about 5 to 7 minutes more. (Coat with cooking spray and broil for a minute or two if you like the coating extra crisp.)

Tonkatsu

“Tonka-what?” you might be asking (if you’re not accustomed to Asian-inspired food, that is).  Basically, it’s a Japanese pork cutlet.  It is pounded thin (or just bought pre-sliced thin, which is what I typically do), breaded, fried, served with tonkatsu sauce over rice, and then devoured.  I love chicken katsu as well, which is the same thing, only with chicken.  My husband had never had either before.  Speaking of which, little did he know that he’d become an adventurous eater when he married me.  If you scroll back through this blog, I’m sure that at LEAST 50% includes dishes he’d never had before (or heard of, for that matter).  That’s what I’m here for. =P

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I found this pretty simple tonkatsu recipe from Damn Delicious, and then found a tonkatsu sauce recipe from Serious Eats.  I’ve made chicken katsu once or twice before (and consumed it almost every weekend when I worked in the box office of Taproot Theatre in Seattle, several years ago), but I’m not sure if I’ve made the pork version.  Until now.  And it was yummy.  And a *wee* bit unhealthy.  Deal with it.

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Tonkatsu

serves 3-4 (my cutlets were teeny-tiny so we each had one and a half, and then a leftover Tupperware for lunch)

Ingredients:
-1cu corn oil (I used olive oil, and less than a cup…use what you have and only what you need)
-4 thin-cut boneless pork chops
-Kosher salt and freshly ground black pepper, to taste
-1/2cu all-purpose flour
-1 large egg, beaten
-1cu Panko bread crumbs
-Cooked brown rice, for serving
-Tonkatsu sauce, for serving (see below)

Directions:
-Heat oil in a large skillet over medium high heat.
-Season pork chops with salt and pepper, to taste.
-Set up a station of bowls with flour, egg, and panko. Dredge each chop in each item (shake off excess flour and egg).
-Fry until evenly golden brown and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate to drain excess oil.
-Serve immediately with rice and tonkatsu sauce.

Tonkatsu Sauce

serves 3-4

Ingredients:
-1/4cu ketchup
-2tbsp Worcestershire sauce (whomever can tell me the correct pronunciation will win a prize!)
-1tbsp soy sauce
-1tbsp mirin (Japanese sweet wine)
-1tbsp sugar
-1tsp Dijon mustard
-1/4tsp garlic powder

Directions:
-Stir all ingredients together in a bowl. Store in an airtight container in the fridge until ready to use (can be stored for up to one month).