Meal #6: Fall Feast for Two

This combination is fantastically Fall.

The potatoes are a savory spin on traditional sweet potato recipes.

A must-try!

Harvest Cole Slaw

1/2 purple cabbage, roughly chopped

1/2 Honey Crisp apple, diced and tossed in lemon juice

1 handful Craisens

1/4-1/2 cup chunky bleu cheese dressing (preferably Marie's)

All spice seasoning

Cinnamon

Pepper

In a medium bowl, combine cabbage, apples, and Craisens. Toss and coat cabbage with bleu cheese dressing. Add a dash of all spice and a dash of cinnamon. Pepper to taste. Chill in fridge for 30-60 minutes.

Sweet Potatoes with Garlic and Sage

2 sweet potatoes, peeled and cut into thin rounds

1/3 cup olive oil

3 cloves garlic, finely chopped

1/2 onion, thinly sliced

handful of fresh sage

beer

Kosher salt

Preheat oven to 350. In a medium skillet, fry whole sage leaves lightly in hot olive oil. Gently remove and drain on paper towel. Toss the garlic and potatoes into sage infused oil. Coat potatoes in oil and garlic. Saute in the same skillet until slightly browned. Place into a 9x13 glass baking dish in the oven. Sprinkle onion over potatoes. Deglaze pan with a splash of beer and pour over potatoes and onions. Bake until lightly golden brown. (I turned the broiler on at the end to caramelize even more.) Serve tossed with sage leaves and a little Kosher salt.

Breaded Pork Chops

Ingredients

2 pork chops, abt 1"

1 egg

milk

Italian bread crumbs

All-spice

Directions

Beat the egg and a splash of milk in a shallow dish. Sprinkle bread crumbs in another bowl. Dredge both side of pork chop in egg mixture, season with all-spice on both sides. Coat in breadcrumbs. Take one pork chop and place in the same skillet that the potatoes were sauteed in. Brown in skillet for about 2 minutes per side. Place pork chops into dish with potatoes. Place into oven and bake for 20-25 minutes at 350.

#3 Meal: My Big, Fat, Greek Dinner

Rotisserie chicken from the deli is a great item to have on hand for the basis of an easy dinner. I picked up a Lemon-Pepper chicken from Publix for $4.99. Mediterranean-esque side items compliment the lemon-pepper marinade.

Greek Cole Slaw

Ingredients

1/2 red cabbage, chopped into small, rough pieces

1 small cucumber, loosely peeled and diced (seeds removed)

2 oz. crumbled feta cheese

1/4-1/2 cup Greek vinaigrette (Marie's)

lemon

pepper

oregano

Directions

In a medium bowl, combine cabbage, cucumber, and feta. Toss with dressing until all cabbage is lightly coated. Add a generous amount of pepper and a dash of oregano along with the juice of 1/2 a lemon. Stir well and let sit in fridge for 30-60 minutes.

Warm chicken in the oven, topped with remaining lemon juice. Serve with sauteed spinach tossed lightly with olive oil and Kosher salt. Add a pepperocini for a little bite!

Quiet Slaw

Are you ready for some football? Jr. had the boys over, plus one!, to watch Monday Night Football. Football, guys, and a roaring fire = BURGERS! I was contemplating a girls' night in (me, myself, and Twilight!) and when I declined the initial invite, I could tell he wanted either my help or company...or both! Before I left my house, I told him to call me if he needed me to pick anything up.

Ring-ring: Could you get slaw mix, the good ranch dressing, and feta? And firewood!

Ring-ring: Could you pick up some jalapenos and cheese too!

Typical. (smile!)

The boys started the fire, Jr. was making burger patties, and I made the slaw. Jr. inherited this recipe from his buddy Quiet Ben, hence the name: Quiet Slaw. It is understated, yet complements any meal. I don't remember the score of the game, but this simple dinner received rave reviews!

Quiet Slaw:

1 package slaw mix

1/3 or to taste good ranch dressing, from the produce section

1/2 container feta, or to taste

a good squeeze lemon juice (I forgot this one, and Jr. did not include it on this grocery list, I think it can be omitted!)

lots of pepper

Combine all ingredients and mix well. Chill.

Jr. Hot and Spicy Burger's

1 93/7 ground beef patty (that's what was on sale)

1 slice cheddar cheese

sliced onion

jalapenos

whole grain mustard

toasted bun (I opted for no buns)

The cool, creamy slaw and spicy burger make for a tasty combination!

What Chicken Curse?

Okay...we are favored by 6!!! That's dangerous place to be. Let's hope the Gamecocks pull out a WIN against Tennesee this Saturday. I have always said that whether we win or lose, we sure know how to TAILGATE! Try this yummy sandwich from Mr. Friendy's. If you decide to make this for the game, let me know where you tailgate and I will stop by with an appetite! Also, I am over at the Coop, so please come on by! How about for a celebratory cocktail!? Now that's positive thinking...

Buttermilk Fried Pork Chop Sandwich with Creole Mustard-Ranch “Mayo”, Vinegar Slaw and Pepper Jack Cheese. (The Best Tailgating Sandwich Ever!)

courtsey: Mr. Friendy's, owner Ricky Mollohan

8 small Hamburger Buns,

½ cup Creole Mustard,

8 thin sliced boneless center Cut Pork Chops,

½ cup favorite Ranch Dressing,

2 cups Buttermilk,

½ cup favorite Mayo,

Your favorite Cajun Seasoning,

a vinegar based Slaw,

4 cups All-Purpose Flour,

sliced Pepper Jack Cheese,

Salt,

2 Tomatoes sliced,

Pepper,

Napkins and Plates

1. Season Pork with Salt, Pepper and Cajun Seasoning. Season Flour with the same. Season the flour well. Heat oil to 350 degrees. Place Pork in Buttermilk and leave for one minute. Coat the Pork in the flour on both sides and fry until golden brown. Remove from oil and rest.
2. Mix Mustard, Ranch Dressing and Mayo. Season if you would like. Toast the burger buns. Spread “mayo” on both sides of bun. Place Pork on bun.
3. Slap Cheese on top of Pork. Slap Tomato on top of Cheese. Slap Slaw on top of Tomato. Eat with a half-of-a-bag of your favorite Chips (Doritos or Cheddar-Sour Cream Ruffles for me) and an ice cold beer. If you can’t find thin sliced Pork Chops, buy the normal boneless ones, and slice longways as to make about ½ inch thick.

Blue Cheese Slaw

·1 egg,

·2 tablespoons lemon juice,

·1 tablespoon Dijon mustard,

·2 tablespoons sherry vinegar,

·2 cups peanut oil, ·1-ounce Maytag blue cheese, crumbled,

·½ head green cabbage, shredded, ·4 grilled jalapenos, diced,

·1 ½ green onions, sliced thin,

·¼ cup Maytag blue cheese

In a food processor, combine the egg, lemon juice, mustard and vinegar. Process for thirty seconds and slowly add peanut oil. Season with salt and pepper and add the crumbled blue cheese and process for 5 more seconds. Push the mayonnaise through a fine mesh strainer. Toss the cabbage with enough mayonnaise to coat. Add in jalapenos, green onions, and Maytag blue cheese. Season with salt and pepper and toss well.

Mr. Friendly's Tailgating Grub!!!

If I had to chose my favorite restaurant in Columbia, I would have to say that it is Mr. Friendly's. Mmmmm. I have been there for dates, with family, with girlfriends, for birthdays, celebrations, and post break-up man bashing with my best gals. It is always devine! You can't go wrong with any of their fish specials, their classic filet with pimento cheese or (when in season...) the crab legs! When I contacted owner Ricky Mollohan about a recipe for a magazine that I freelance for, he mentioned that there are recipes on the Mr. Friendy's web site. You can imagine my excitement! Mr. Friendly's at home? Is that even possible. While I will be sure to make some of these dishes, it can't beat a night out on the town. I found their tailgating menu to be a perfect addition to Blonde Appetit. Now, if I can only get Jr. to take me out on a date. Hmmm.

Be sure to check out Ricky's newest hot spot: Cellar on Greene for drinks and such

Mr. Friendly's Tailgate Potato Salad

5 pound bag of New Potatoes
8 slices of Bacon, chopped
½ large Red Onion, julienned
3 cloves of Garlic, minced
10 Sun-dried Tomatoes, chopped (if using dried, reconstitute with hot water)
Salt and Pepper
1 cup Red Wine Vinegar
2 cups Olive Oil

Dice and par-boil the potatoes. While they are cooking, dice and fry the bacon, reserving the bacon fat. Slice the onions, chop the sun-dried tomatoes and mince the garlic. In a large mixing bowl, add the olive oil, some bacon fat, vinegar, garlic, salt and pepper and whisk well. Add the sun-dried tomatoes, onions and the potatoes (while they are still warm). Mix well and serve.

Blue Cheese Slaw

1 cups sour cream
1/2 cup Dijon mustard
1 sugar
1/2 cup cider vinegar
1 tablespoons celery seed
10 cups thinly sliced red cabbage/green cabbage mixture
2 green bell peppers, sliced thinly
2 carrots, grated
1 cups shaved onions
2 cups blue cheese, crumbed
2 dashes tabasco
salt and pepper to taste

Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold.

Herb-Feta Cheese Pasta Salad

8 oz. fresh or frozen green beans
1 (12-ounce) box tri-color rotini pasta
1 cup jar roasted yellow peppers, cut into small strips
1 cup roasted red peppers, cut into small strips
1/2 cup thin sliced sweet onion, vidalia is best
1/2 cup chopped mixed fresh herbs such as mint, basil, tarragon and marjoram
1/2 cup extra virgin olive oil
1/4 red wine vinegar
1 tbsp minced garlic
1 cup crumbled feta cheese
salt and pepper to taste

Bring a large pot of water to a boil. Add green beans and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the green beans to a bowl of ice water to stop them from cooking. Return the pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and let cool. In a large serving bowl, combine all ingredients. Toss until ingredients are thoroughly coated with oily mixture.

Pork Chop Marinade for Pork Chop Sandwiches...

2 packs of boneless pork chops, no more than 1/2 inch thick chops
1 cup red wine vinegar
1/2 cup brown sugar
1 cup favorite red bbq sauce
1 tbsp tabasco
1/2 cup creole mustard
1 tbsp garlic
salt
pepper
1 tbsp dried thyme
1 cup orange juice
2 tbsp worcestershire.

Season all pork chops with salt and pepper on both sides. Combine all ingredients in mixing bowl and pour over pork. make sure mixture is touching all pork chops. Refrigerate for 3-4 hours. Grill chops to med well and serve on toasted buns with blue cheese slaw, slice of tomato, mustard and pepper jack cheese! that's a Sandwich!

for two pork chops
Newcastle Brine:

24 oz newcastle
2 1/2 tablespoons salt
1 tablespoon light brown sugar
1/4 cup cider vinegar

Brine for at least 24 hours in your refrigerator, grill pork chops 5-6 minutes per side (time will vary depending on thickness of the chop). Pork chop is medium (the ideal temperature for a pork chop) when you pierce it with a fork and clear juices run from the puncture in the meat. If the juices are pink, the chop is not quite done.

Scallion Creme Fraiche:

1 cup sour cream
1/3 cup heavy cream
1/4 cup chopped scallions
1 tsp lemon juice
salt
pepper

Mix all ingredients. It's ready!

Can substitute fresh thyme, basil or mint for a similar creme fraiche. Creme fraiche is great to top off grilled chicken or fish. Also fantastic on a hot dog or with grilled sausages!

Grilled Romaine

This is a great alternative to serving a cold salad during a tailgate!
Just grab a bottle of your favorite bottled caesar dressing or blue cheese dressing and top off the grilled romaine with it!

Grilling the romaine is the easy part!

Split romaine heart down the middle.Season with 1 teaspoon salt and pepper, 1 tablespoon olive oil, and 1/2 tablespoon red wine vinegar, grill on each side for about 10-15 seconds until slightly wilted but still retains its crunchy texture.

Char-grilled Corn with Red Chile-Cilantro Butter

Remove corn cobs from husks and wash to remove excess husk.
Season corn with salt and pepper and grill directly on med-high heat until corn begins to lightly brown and soften.
Transfer corn onto upper grill rack and brush with butter mixture.
Continue to cook for five minutes. Keep applying butter as desired.Allow to cool for two minutes before eating.

1 stick of butter softened
1 tablespoon chopped cilantro
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon siracha

Blend ingredients until fully incorporated. Leave at room temperature so it's easy to brush on corn.

Pineapple Mimosa

·¼ cup Grand Marnier, ·¼ cup sugar, ·1 bottle Champagne, ·2 cups pineapple juice
Place the Grand Marnier and sugar, individually in small ramekins. Dip the rim of each glass in the Grand Marnier and then add sugar, forming a ring or sugar around the rim. Divide the Champagne between the glasses. Pour ¼ cup of the juice in each glass. Pour the remaining Grand Marnier into each glass.

I love me some Grandma!!!! Sometimes a little too much!

http://www.mrfriendys.com/