Stuffed Zuchini

First the breadcrumbs, and yes you can use store bought ones but homeade breadcrumbs for stuffing purposes is so easy it's criminal. If you have a mini-food processor (or regular).

Take a piece of old italian bread or fresh I guess but the idea is to not throw anything away. If it's stale bread it's ok. Chunk it, rip it up and put it in the processor. Process it.

Add grated parmesean cheese to every 3-4 slices of bread you use. Also add parsley, italian seasoning, salt, pepper and a touch of olive oil.

Voila! Homeade breadcrumbs.

Now, the zukes. Hull the zukes down the middle. Like making boats. Take the inside part that you removed, chop it finely. Then you'll need a small onion or half a large one. Chop it finely. Next a clove of garlic, also chop it finely. Sautee (with olive oil) all these together until they are soft. Remove from heat and let cool. Once cool add that mix to the breadcrumbs. That is your filling. You can fill that mixture into the zuke boats you made, pack it in. Sprinkle a bit of parmesean cheese on the top and bake for about 20 minutes.

That is stuffed Zuchini. Very similar to stuffed mushrooms. Mangia.

Pork Milanese California Style

First a little Milanese lesson. The word is actually Milanesa which simply means a breaded meat fillet. It's a South American thing. The California style namesake is simply the ingredients I top the chop with. Avocado, tomatoes, onions and bacon.

Avocado, sauteed finely chopped onions, cherry tomatoes halved, bacon bits (real bacon though).
Tossed lightly with lemon, oil and a splash of good aged Balsamic. This is your topping.

I take sirloin cut chops of pork and pound them thin. This gives me a big piece of meat to fry but at the same time it's thin so it cooks quick and the breadcrumbs don't burn. Egg and bread then fry until brown. Top the cutlets with the salad and serve.

If you don't like onions dont include them. If you want to make an Italian version of this use Boccini (small mozz balls), tomatoes, basil as your topping.

Basically it's a fried chop topped with a small salad that doesn't include a lettuce. It's a crowd pleaser, trust me.

Lasagna

Lasagna, was excellent. Wife made it.
She's learning. Picture doesn't do it justice. Shitty cell phone pic.

Chips

Homeade Potato Chips

What I love about making chips and it's only the third time I've made them is that can take on any flavor. After deciding what kind of chips you want the rest is pretty easy.

Yesterday I went with Parmesean Chips.

A little parmesean goes a long way.

I don't have a deep fryer so I just used a basic saute pan that has about 4 inches of depth. I got some hot oil to what I imagine was 400 degrees. Took some eastern Idaho's and sliced them ever so thin using my versatile Mandolin slicer. Perfect shaped rounds of potatoes.

Then I fried them off in batches of like 15 at a time. 2-3 minutes tops. Threw them in a giant salad bowl I have and seasoned them right out of the oil.

Salt
Pepper
Sweet Paprika
Shot of Parmesean cheese

The result is this dark, crispy, salty treat that you won't find in a bag on any shelf. Good stuff.

Again, any seasoning would work. Take garlic and onion powder with salt and you can make Onion and Garlic chips better than Wise. How about Old Bay Chips, maybe to accompany a clam chowder? A million possibilities.

I'm giving you pearls here kids.

Welcome Home

Chicago style my left nut.

Swiss cheese and ham stuffed cutlets

Egg and Bread your chicken

Roll up any choice of cheese, I used Swiss, and ham into the cutlet. Roll. Roll.
Secure with toothpicks.

Bake off 375, 35 minutes. If your cutlets are thicker 45. Rotate every twenty not to burn the bottom.

Pics to follow

How I like it done.

I like my steak med rare to med, depending on the cut.
I like my burger medium well because I like the crisp char on the top and bottom.
I like my string beans to have some snap to them.
I like my broccli to be cooked to death, mushy even.
I like my cereal engulfed in milk.
I like my wings crispy.
I like my greens properly salted.
I like my sauce on the thick side.
I like my bacon crispy.
I like my toast toasted twice.
I like my butter to be whipped.
I like my soup to be lukewarm.
I like my peanut butter crunchy.
I like my pussy wet.
I like my parm cheese slightly crisped.
I like my apples red and green.
I like my watermelon not so suite.
I like my tomatoes firm.