Thursday, May 7, 2009
Foods / Recipe File Nuts (and Fruits and Grains) About Mom
Posted by Carrington Fox on Thu, May 7, 2009 at 6:03 AM
In honor of Mother's Day, the folks over at Gaylord Opryland Resort & Convention Center sent over some recipes and tips for treating Mom on her special day.
Forrest Parker, executive chef at Cascades Seafood Restaurant and Wasabi's, forwarded a recipe for crab cakes that looks delicious, and chef Seth Kondor of the Old Hickory Steakhouse offered a recipe for stuffed pork chops. (Both recipes are available after the jump.)
In my house, where the majority of the residents can't reach the drawer with the pancake spatula, these celebratory meal plans are still a few years off.
But Laurie Potts at the Wildhorse Saloon hit on one of my favorite treats, which is so simple even my tiny brood could indulge me with it.
"My ideal Mother's Day breakfast would be delicious muesli served in a crystal goblet!" Potts said. Of course, I'll be happy when my kids can pour some cereal in a bowl for me, but here's Potts' recipe for muesli--something to aspire too:
Tennessee's Mother's Day Muesli
Dry oatmeal
Cantaloupe small dice
Toasted pecans
Dried mixed berries
Dried peaches
Strawberries
Vanilla bean yogurt
Fresh chocolate mint leaves
Make a layer with each item and repeat three times.
Low Country Crab Cakes by Chef Forrest Parker
1 pound Jumbo Lump Crab Meat (picked clean)
1/2 cup Mayonnaise
1 egg
1 T Old Bay seasoning
1 t dry Mustard
Splash Worcestershire Sauce
Splash Louisiana Hot Sauce
1 sleeve finely crushed Ritz crackers
Beat egg and combine with mayonnaise, Old Bay, mustard, Worcestershire and hot sauce. Combine with ½ of the crab meat and mix well. Gently fold in the remaining crab meat. Using a 2 oz scoop, portion out the mix into tight balls and coat with the crushed Ritz crackers. Crab cakes may be shallow-fried in a sauté pan for optimum results. For an easy version, cakes may be heated on a non-stick cookie sheet in a 350-degree oven until cooked through.
Dijonnaise
1/2 cup mayonnaise
1/4 cup whole grain Creole mustard
Squeeze of lemon juice
Splash Worcestershire sauce
Splash Louisiana Hot Sauce
Whisk together above ingredients.
Stuffed Double-Cut Pork Chop by Seth Kondor
2 apples, peeled, cored, chopped
3/4 cup bread (French baguette, ripped up)
½ cup Boursin cheese
1/2 t pepper
1/2 t salt
2 T melted butter
1 cup chicken broth (warm)
Pre-heat oven to 350 degrees
Season out side of the meat with salt and pepper. Cut into the pork chop to form a pocket (Pierce the meat near the bone).
In a bowl, combine apples, bread, cheese, pepper and salt. Mix well and add melted butter and about half the chicken stock.
Cut one of the lower corners off a freezer bag, place the stuffing in the bag and use the bag as a pastry bag to pipe the stuffing into the pork chop.
Stuff each pork chop with a generous portion of filling, shut the opening with a toothpick
On a greased stove-top pan, brown chops slowly, about 5 minutes on each side.
Place the pork chop in the oven for about 10 minutes or until the internal temperature is 155.
Remove toothpick and serve.
