Saffron Rice Pilaf

Ingredients

• 1/2 cup long grain white rice (eg: Jasmine)
• 1/2 cup Orzo pasta
• 3 TB Butter
• 1/2 cup celery stalk (chopped)
• 1/2 cup onion (diced)
• 1 TB Garlic
• 1/8 tsp Saffron threads (loosely packed)
• 1/4 cup hot water
• 2 cups Chicken Stock (or 2 cups water, plus 2 TB Chicken Base)
• 1 Bay leaf
• 1/4 tsp Salt
• 1/4 tsp fresh ground black pepper
• 1/2 cup Spicy Kielbasa sausage (halved and cut into 1/4" slices)
• 1/4 tsp Yellow Curry spice powder.
• 6 Kaffir lime leaves.

Directions

• Steep Saffron threads in 1/4 cup hot water while prepping other ingredients.
• In large covered saucepan over medium heat, melt butter .
• Add garlic, onion, and celery, and saute for 2 minutes (stirring frequently).
• Add rice and pasta, saute for 5 minutes (stirring frequently).
• Add Saffron water, Bay leaf and chicken stock.
• Reduce heat, cover and simmer for 18-20 minutes.
• 5 minutes before pilaf is finished cooking, add kielbasa to Sauteuse pan and brown.
• Remove Bay leaf, and stir in sausage once pilaf is finished.
• Serve lightly dusted with curry powder, garnished with a Kaffir leaf.

Pico de gallo

Ingredients

• 1 large Red Onion, minced.
• 1 Avocado, diced.
• 2 Large tomatoes, diced.
• 1/4 bunch of Cilantro (about 1/4 cup), finely chopped.
• 1 Red Jalapeno with seeds, minced.
• 1 Green Jalapeno with seeds, minced.
• 1/2 tsp Salt.
• 2 TB Lime Juice.

Directions

1. Mix everything into a bowl and serve with tortilla chips.

Pork Chops with Potato Dumplings and Sauerkraut

Pork Chops

1. Rinse Pork chops, pat dry, salt and pepper.
2. Heat oil on high heat in a skillet, brown all sides of the chops
3. Place chops in broiler until cooked. (usually about 10-12 per side depending on how thick they are)

Potato Dumplings

Yeild: 10 dumplings

Ingredients

• 2 Cups finely grated potato
• 2 eggs
• 1 tsp Salt
• 1 tsp Caraway seed
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1 1/2 Cups All Purpose Flour

Directions

1. Place large pot of salted water on stove top, and bring to a boil. 
2. Peel potatoes and place in boiling water until they are not quite fully cooked. 
3. Grate potatoes into bowl. 
4. Whip eggs and spices, then add to potatoes and mix thoroughly. 
5. Add flour and hand mixed until completely integrated. 
6. Flour your hands and roll mixture into 1 1/2 inch balls. Alternatively you may use a wet spoon to scoop the mixture and place drops into boiling pot.
7.  Dumplings will float to the surface when they are done.

Sauerkraut

Ingredients

• 2 cups sauerkraut
• 1 TB Caraway seed

Directions

1. Place into sauce pan, cover and heat over medium.

Gravy

Ingredients

• Drippings from the browning skillet and broiler pan
• 1 cup chicken broth (or 1 cup water + chicken base/bouillon)
• 2 TB Apple Cider Vinegar
• 1 TB Starch
• Salt and Pepper to taste

Directions

1. Reuse the skillet from browning the chops
2. Add broth, starch and spices
3. Cook until thickened

Dark Chocolate Raspberry Mousse

Dark Chocolate Raspberry Mousse

• Bittersweet Chocolate 60% or higher, 10 ounces, coarsely chopped 
• Chambord Liqueur, 2 Tablespoons (or Framboise Liqueur) 
• Eggs, 3 each, jumbo, separated, at room temperature 
• Heavy Whipping Cream, 3/4 cups, chlled (for garnish) 
• Heavy Whipping Cream, 1 cup, chilled 
• Fresh Raspberries, 1/2 pint (for garnish) 
• Fresh Raspberries , 1 1/2 cups 
• Sweet Butter, 4 Tablespoons 
• White Granulated Sugar, 1/4 cup

Directions

1. In a small bowl, crush the raspberries roughly but sensuously with a fork. Stir in the sugar and the Chambord. Let the mixture stand at room temperature for 30 minutes. 
2. In a double boiler, melt the chocolate and the butter. 
3. While the chocolate is melting, whip the cream. Stir the egg yolks into the crushed raspberry mixture. 
4. Whip the egg whites to form stiff peaks. 
5. Remove the bowl of melted chocolate from the double boiler and place it on a work surface. All at once, stir in the raspberry mixture, stir in the whipped cream, and fold in the egg whites. 
6. Turn the mousse into a serving bowl or individual dishes. Chill until firm, about 2 hours for individual portions, five hours for a large bowl of mousse. 
7. Garnish each serving with a dollop of softly whipped cream and one or two fresh raspberries, and a sprig of fresh mint.