4 thick cut pork chops (bone-in or boneless) $5.97
¼ cup brown sugar $0.12
½ tsp cayenne powder $0.05
½ tsp garlic powder $0.05
½ tsp paprika $0.05
½ tsp salt $0.05
½ tsp black pepper $0.05
Preheat your oven to 350 degrees. In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like).
Remove the pork chops from their package and rub the brown sugar/spice mix all over both sides. Use all of the spice mix.
Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is nice and hot (it will look wavy in the pan), add the pork chops. Cook the chops for about 5 minutes on each side or until they are nicely browned.
If you are using an oven safe skillet, place the skillet in the oven for an additional 5 minutes to make sure they are cooked through. If your skillet is not oven safe (most plastic handled skillets and teflon are not safe in the oven), transfer the chops to a baking sheet lined with foil then place in the oven.
Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.
make croutons with ciabatta bread with olive oil in a hot pan, add in fennel seeds, oregano, and a pinch of salt. about 10 minutes.
roughly chop capers, with the anchovies, most of the basil, and the roasted bell peppers. crush the garlic and add all of the tomatoes and cut it all up and put it in a serving bowl. add a splash of red wine vinegar and some olive oil. Add crouton and tear in the remaining red peppers and scrunch it all together with your hands. Season to taste. SERVE. EAT.
12 large sheets of lasagne sheets (approx. 1 1/4 lbs)
Trim and thinly slice scallions. add scallions and anchovies to frying pan. Crush garlic and add them too. trim off ends of asparagus and thinly slice the stems, leaving tips whole. set tips aside and add stems to pan with pinch of salt and pepper. add slash of boiling water. keep stirring
add peas and lava beans. pick and roughly chop the mint leaves and add to the pan with cream. finely grate in the zest of 1/2 a lemon
roughly mash and squash everything in the frying pan. cover with broth and bring to a boil. add 1 cup cottage cheese to mixture. the consistency should be creamy and loose.
take 9×13 roasting pan. add a quarter of the mixture to coat bottom. layer with lasagna and parmesan, repeat until finished with a layer of pasta. mix a splash of water with remaining cup of cottage cheese. and spread it over top layer. cook the asparagus tips in pan, and sprinkle on top with a lot of parmesan cheese.
put under broiler until bubbling for about 8 minutes. (more if you didnt use a metal pan to put on stove while executing step 4). Serve. Eat.
trim the scallions, carrot and celery. Roughly shop all the vegetables then blitz in a food processor with the chillies (stalks removed). add the sausages, 1 heaping teaspoon of fennel seeds and 1 teaspoon of oregano. keep pulsing until mixed well, then put mixture into hot frying pan with some olive oil. Break it up as it cooks.
cook pasta as directed.
crush 4 unpeeled cloves of garlic into sausage mixture and stir 1/4 cup balsamic vinegar and canned tomatoes.
Drain pasta, reserving about a cup of water for the sauce. SERVE. EAT.
Heat oven to 425 degrees. Lay pancetta in a roasting pan 9×13) and put on top shelf.
quarter the cauliflower, put in saucepan with macaroni on high heat, add boiling water. season with salt and olive oil. cook according to package instructions.
grate cheese. take out panceta and chop along with bread and rosemary.
drain pasta/cauliflower into bowl. Ass 1 2/3 cup of pasta water back into the roasting pan that cooked the pancetta. chop garlic, add into creme fraiche along with cheddar. Mash cauliflower a bit and add it all together.
put on top shelf of oven for8 min or until golden and bubbling. Serve Eat.