Inspired by this article by Julia Schrenkler: http://www.gather.com/viewArticle.jsp?articleId=281474977157715#comments
What would you make with the following list of five ingredients?
1. hot pepper flakes
2. fresh spinach
3. cider vinegar
4. pork butterfly chops
5. all purpose flour
You also get to use water, salt and pepper, oil and up to three other ingredients.
Can you be stumped?
rate
email
print
link to this page
Comments: 50
First drain the can of peached into a bowl. Add cake mix and stir. Do NOT add oil, water, or eggs. Put peaches in the bottom of a glass cake pan and pour chocolate batter on top. Punt in oven at cake temp on the box.
Now--Slice your cucumbers and put in fridge with cider vinegar, water, and salt to cover the cucumbers. Refrigerate, covered tighty in glass jar.
Clean, finely chop, and then sir fry your spinach with 1/2 tsp oil, and just a sprinkle of cider vinegar. Remove from heat. Add salt and pepper, with about 1/4 tsp pepper flakes to a cup of flour and evenly coat your pork chops, place on cookie sheet or baking pan, stuff with spinach and close with toothpick or additional flour paste.
Open the oven and test your "cake". Remove it and add pork chop platter and turn oven to 375 degrees. Set your table.
Serve pickle salad, pork chops roulade, and peach chocolate cobbler for dessert!
Bon Apetit.
Sounds great, Sandra! I'd eat that!
Angela, I love it! You totally went where I hadn't even thought with the cobbler!
That's what I am thinking, Dani.
Marinate chops in oil, vinegar and flakes.
Saute spinach. Set aside to cool.
Make a pocket in each chop. Stuff with spinach. Dust each chop with flour and salt and pepper. Saute in oil til cooked through.
Gluten and dairy free!
I would definitely eat that, Denise!
Saute spinach in oil. Season with salt, pepper, flakes and vinegar. Remove and set aside.
Bread chops with flour. Add salt and pepper. In same pan, add additional oil. Saute chops. Serve with spinach.
Good start, Melb!
No cheating, L!
Melba toast!!!
Twice backed stuffed pork chops in a spinach sufflet, with rice crispie treats on the side?
Sounds fabulous, Sue! Maybe add some sugar to the vinaigrette and call it dessert ;)
Wash thoroughy and pat dry a very large bunch of fresh spinach and 1/2 lb. fresh green bean. Top and tail green beans and cut into 1" lengths.
Toss flour with salt and pepper. Cut pork into strips and coat with seasoned flour. Brown in peanut or coconut oil and set aside on a plate.
Add spinach and briefly stir fry until crisp-tender and bright green. Set aside and do same with green beans.
Add fennel seeds and toss until fragrant, taking care not to burn them. Return pork to pan and add 2 cups water (or a can of coconut milk); add pepper flakes. Simmer 10 minutes. Stir in vinegar (or tamarind paste or powder) and add spinach and beans. Heat through and stir. Taste and adjust seasoning. Serve with basmati rice or buckwheat noodles and garnish with plenty of fresh cilantro.
© Dorine Houston 2007
1 bunch fresh spinach, well washed and trimmed
1/4 cup olive oil
½ tsp. hot pepper flakes or to taste
A splash of vinegar (Why—ugh—cider vinegar? I'd prefer to use Spanish white wine vinegar)
Seasoned flour
4 pork butterfly chops
freshly ground black pepper and sea or kosher salt
3 lemons
Grated zest of 1 of them
Warm half the oil in a large skillet. Shake exces water off spinach but leave a bit damp. Drop into warm oil and increase temperature to mediu-high. Saute unti. Spinach is limp but still bright green. Remove from heat and toss in pepper flakes and vinegar to taste but do not let become to watery.
Combine 1 T. flour with salt, pepper and the grated lemon zest. Season inside of pork chops with this mixture. Stuff with the spinach. Season additional flour to taste and dredge chops on both sides. Brown on both sides in remaining oil, then cover tightly and cook until done through.
Meanwhile, steam brown rice for a side. Your other side dish is mashed butternut squash.