Crispy Pork Cutlets with Buttered Noodles

Ingredients 

5 Slices hearty white sandwich bread, torn into pieces

1/2 C. all-purpose flour

2 large eggs

2 tbsp. Dijon Mustard 

8 Boneless Pork Cutlets (3-4 oz. ea) , about 1/4 in. thick 

salt 

pepper

1/2 C. vegetable oil

6 oz. Egg noodles (about 4 Cups) 

4 tbsp. unsalted butter, cut into pieces

1/2 C. chopped fresh parsley

Directions 

1) Bring 4 qts. water to boil in large pot. Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground; transfer to shallow dish. Place flour in second shallow dish. Beat eggs with mustard in third shallow dish. Pat pork dry and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg mixture and then dredge in bread crumbs, pressing to adhere. 

2) Heat 1/4 C. oil in large nonstick skillet over medium-high heat until just smoking. Fry half of the cutlets until deep golden and crisp, about 3 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Wipe out skillet and repeat with remaining oil and cutlets. 

3) Meanwhile, add 1 tbsp. salt and noodles to boiling water and cook until al dente. Reserve 1/4 C. cooking water, drain pasta and return to pot. Add butter, parsley, and reserved pasta water to pot and toss until butter is melted. Transfer noodles to serving platter and top with cutlets. Serve. 

Serves: 4 

Prep: 20 minutes

Cook: 15 minutes

Chicken Thighs Teriyaki

Ingredients 

1/4 C. Light Soy Sauce

2 Tbsp. Orange Juice

1/2 tsp. peeled, grated gingerroot or 1/8 tsp. Ground Ginger

1 garlic clove, chopped

Pinch of Cayenne

8 Chicken Thighs (about 2 lbs) 

Directions 

1) For the marinade, combine soy sauce, orange juice, ginger , garlic  and cayenne in a large resealable plastic bag. Remove skin from chicken, if desired. Add chicken to bag; seal bag. Refrigerate 2 to 24 hours, turning occasionally. 

2) Coat grill rack with nonstick cooking spray. Preheat grill to medium (300 degrees to 350 degrees). Remove chicken from marinade; discard marinade. Grill chicken, covered, over indirect heat 50 to 55 minutes or until no longer pink (165 degrees) , turning once. 

Prep: 5 minutes

Marinate: 2 to 24 hours

Cook: 50 minutes

Serves: 4

Brown-Sugar Bourbon Glazed Baby Back Ribs

Ingredients 

1c. Bourbon

2 tbsp. canola oil

1 c. red onion, chopped

4 cloves garlic, chopped

1 c. ketchup 

1/2 c. dark brown sugar 

1/4 c. cider vinegar

1/2 tsp. red pepper flakes

1/2 tsp. salt 

1/4 tsp. black pepper

1 rack baby back ribs, about 3 1/2 lbs, cut into 2 equal pieces

Directions 

1) Place bourbon in a medium saucepan and set over medium heat. Gently simmer until reduced to 2/3 C. about 5 minutes. 

2) In another medium saucepan, heat oil over medium high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Carefully stir in ketchup, reduced bourbon, brown sugar, red pepper flakes, salt and pepper. 

3) Place ribs in a large baking dish and add bourbon ketchup sauce. Turn to coat evenly. Cover with plastic wrap and refrigerate overnight. 

4) Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly grease grates of grill. Add ribs meaty side up  and grill, covered, 20 minutes, until lightly charred. Baste with sauce, turn and grill 20 minutes more. Baste ribs again and turn. Grill an additional 20 minutes. 

5) Place remaining sauce in a small pot. Simmer 5 minutes. 

6) Place racks on a cutting board and slice into individual ribs. Serve with remaining sauce on the side. 

Makes: 8 servings 

Prep: 15 minutes

Cook: 15 minutes

Marinate: overnight 

Grill: 60 minutes