Monthly Archive for January, 2011

It’s all about the panade

When you get a chance to cook good food with a good friend the result is fun + delicious = FUNICIOUS. The menu: Bavarian Schnitzel alla Lance!
….and the secret is in the pinade (AKA coating). Pronounced [pah-NAH-duh]

While I am far from an expert German cook, I can tell you a few things about this dish. ‘Schnitzel’ means ‘meat in a crust’. There are more ways to make schnitzel than I can count; each is good and very unique. The beautiful warm color of this dish combined with the crunchy outer coating on the meat is one of my favorite things to eat. Serve the schnitzels with salad, potato salad, French fries or skillet potatoes with onion. And whatever you do, don’t forget to accompany it with a nice frosty beer!

Bavarian Schnitzel


1 pork loin, cut into about 3/4 inch pieces (yields approximately 5-6 cutlets)
1 egg
3 TBS milk
2 tsps paprika
1/2 tsp salt
1/2 tsp pepper
1/4 cup vegetable oil
3/4 cup plain bread crumbs, finely ground
lemon wedges (optional)


In a medium size bowl, add the egg, milk, paprika, salt and pepper. Mix well with a fork. Color should be be on the reddish side, rather than yellow.

Take pork loin, remove as much of the fat coating as possible, and cut it down middle to butterfly the meat. Cover each piece with plastic wrap to tenderize meat. Taking a mallet (if a mallet is not available the edge of a small pot can be used), pound the meat on a cutting board until it is flattened and tender. When cutlets are at the desired thickness, approximately 1/4-1/8 inch thick, remove the plastic wrap and cut small slits around the edges of the cutlets to prevent curling.

Place bread crumbs in a shallow bowl, Dip each piece of meat into the egg mixture and then into bread crumbs (this is your panade). Press the flattened cutlet into the bread crumbs to ensure they stick. Flip the meat over several times in the breadcrumbs until the coating sticks well.

In a large pan, heat oil on medium high heat. It is important that the oil cover the bottom of the pan and that it covers half way up the side of the cutlet when submerged. When the oil is hot, which an be tested by placing in a small breadcrumb in the oil to see if it sizzles, working in batches, sauté the cutlets for 3-4 minutes on each side. Finished cutlets should be a bit darker than the golden brown color. Once removed from the pan, cover with foil or place in a warm oven to keep from cooling off.

To serve, squeeze fresh lemon juice over the breaded meat.

Avoid a Culinary Sin

There are times when you are looking to put down a dish with a little extra flair that doesn’t take too long to pull together. This is the dish to please the carnivore palate- lamb chops. Lamb contains very little marbling, or internal fat and has a rich, complex flavor.

John Doherty, Executive Chef at the Waldorf-Astoria Hotel in New York City said, “Overcooking lamb is among the worst culinary sins. Properly prepared, lamb tastes subtle, juicy and succulent. But over-cooking can produce a less appetizing meat.”

Lamb Chops Von


black pepper, cracked
garlic salt
kosher salt


Heavily season the lamb chops on both sides and set aside.

In a large pot, put enough oil to cover the bottom of the pot by 1/2 inch. For best results allow the oil to become very hot, so that when the meat is placed in the pot, the hot oil will seal in the juices and keep the meat moist.

One by one add in the lamb chops. Cook the lamb chops until crispy and golden brown; by using a meat thermometer, when the meat reaches 165F the lamb is ready to serve.

And if this recipe inspired your inner desire for lamb, well you just might want to check out other great recipes at— a website that beautifully, smartly, and thoroughly organizes all of the recipes on the internet, including recipes from blogs. Imagine searching for a recipe and getting only the most relevant results, regardless of the source, whether from chefs, recipe sites, or food blogs. Meet Food, I Love You:

Get Sconed Hawaiian Style

This post is the equivalent of BBQ-ing in the rain, you can do it but it feels like cheating. As I prepare to build my arc to keep the family safe as we head into an endless number of rain days I am dreaming about days of yore. My fun-filled sun days spent in Kauai’i this past year, gazing at the stars and eating criminal amounts of tropical fruits and nuts. And it is in that spirit that I have created Na Hoku (the stars) Scones; with little glimmers of fruits that catch the eye, somehow I am remind of those beautiful island stars. It is a recipe that leaves you wondering if this is a dessert or a breakfast treat. Either way, it is a treat that can be enjoyed island-side or on the mainland.

(Note: Be sure to read over the entire recipe as there are two ingredients lists and two sets of directions.)

Na Hoku Scones (AKA Hawaiian Tropical Fruit & Nut Scones)

Scone Ingredients

2 1/4 cups flour
1 TBS baking powder
1/2 tsp salt
1/4 cup sugar, divided in half
3/4 cup shredded sweetened coconut
3/4 cup unsalted butter, cold and cubed (1-1/2 sticks)
1/2 cup unsweetened coconut milk (found in Asian section of supermarket in cans)
2 large eggs
1/2 tsp coconut extract or 2 TBS guava or pineapple juice
1 cup candied papaya, finely chopped (about 8 strips)
1 cup pineapple, finely chopped (about 5 rings)
1 cup macadam nuts, whole and unsalted

Scone Directions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In large bowl, mix together the flour, baking powder, salt, HALF the sugar (1/8 cup) and coconut. With pastry blender or hand mixer, cut in butter until the mixture resembles coarse crumbles.

In small bowl, whisk the eggs slightly then add in the coconut milk and the coconut extract. Mix until combined.Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until combined and then add in the candied fruits. The dough will be wet and lumpy.

Scrape the dough out onto the center of the parchment paper lined baking sheet. Using a spoon or spatula, pat and form the dough into a circle approximately 8 inches around and 1-1/2 inches high.

Sprinkle the top with the reserved amount of sugar (or less) and bake in center of oven for 24-30 minutes. Remove pan from oven and use pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza).

Return pan to oven & bake for an additional 30-45 minutes or until scones are not wet in the center and top is slightly browned. Scones are fully cooked when you insert a toothpick into the center and it comes out dry.

Coconut Glaze

Glaze Ingredients

2 TBS unsweetened coconut milk
1/4 tsp coconut extract
1/4 tsp vanilla extract
1/2-1 cup powdered sugar

Glaze Directions

In a small bowl, mix together all ingredients. Drizzle over baked scones and allow to dry 10 minutes before serving.

Stay tuned as I plan to tell you more about this fun new website I am working with – – where this recipe is also featured. If you haven’t yet seen this site, take a gander, and then imagine a comparative recipe search site (kind of like Kayak but for recipes). is a website that beautifully, smartly, and thoroughly organizes all of the recipes on the Internet, regardless of the source, whether from chefs, recipe sites, or food blogs. Meet Food, I Love You: