ITALIAN CUTLETS WITH PANKO BREADING #154

     here is a variation of Italian breaded cutlets using Japanese Panko bread crumbs.  Does it make a difference? Yes!  This is a recipe that one can use veal, chicken, or even pork sirloin.  I encourage you to try it as it gives it a new taste to a very old and great Italian recipe. The pork sirloin when pounded thin will serve 4 to 6 people generously and is a good substitute for veal.  One can call this Italian cutlets or
German schnitzel depending if you are Italian or German.  Don't over cook as you want to have the meat
golden brown not dark brown.
INGREDIENTS:
     4 pieces of pork sirloin, veal, or chicken
     2 cups panko Japanese bread crumbs
     1 cup flour
     1/2 cup Parmesan cheese
     1 tbl dry mustard
     2 large eggs whipped
     4 cloves garlic, peeled and minced
     1 tsp salt
     1/2 tsp black pepper
     1 tbl oregano
     1/2 cup of virgin olive oil
     juice of one lemon
DIRECTIONS:
     1. pound the pork sirloin  or other meat very
         thin  in a gallon size plastic bag using a mallet
     2. whip the eggs and put them in a shallow pan or
         bowl
     3. put the oregano and dry mustard, salt and pepper
         into the bowl with the Panko bread crumbs
     4. put the Panko bread crumbs into a shallow pan
         or bowl, and the flour in another shallow pan or bowl
     5. dredge the meat in the flour, then the egg mixture, and
         then in the Panko bread crumbs
     6. pour the virgin olive oil into a large fry pan over medium
         heat
     7. test the oil with a small piece of meat and then put the
         pieces into the oil and saute 3 or 4 minutes until golden
         brown and then, turn over and fry the other side again
         about 3 or 4 minutes until golden brown
     8. The pounded pork sirloin will serve 4 to 6 people
         generously, chicken or veal will serve 4 people
 
    

PORK WITH CLAMS AND POTATOES #153

     This is one of those recipes that seems would not work for a great meal.  Yet I have found it to be a great meal though only if one likes clams!  The flavors of the two main ingredients seem to meld together in a most enjoyable way.  I encourage you to try this recipe and let me know if you enjoy it.
INGREDIENTS:
      2lbs of pork either pork sirloin or pork butt sliced
      in pieces
      1dz top neck or cherrystone clams washed well
      5 or 6 potatoes, peeled and cut into small squares
      2 medium onions, peeled, cut in half and sliced
      5 cloves of garlic, smashed and peeled and cut
         in half and smashed again
      4 anchovies from a tin
      1/2 can of Contadina tomato paste (6oz can)
      1/2 can of crushed Contadina tomatoes
      1 cup of Pinot Grigio white wine
      16oz of water
      1/2 cup of extra virgin olive oil
      1/2 tsp of black pepper
DIRECTIONS:
      1. pour the water and wine into a soup
          pot and add the dz clams and put a
          lid on it and cook until the clams are
          all open, (disgard any clams that don't
          open, set aside retaining the clam
          juice mixture, when cool cut the clams into
          small pieces)    
.     2. pour the 1/2 cup of extra virgin olive oil
         into a large fry pan
      3. add the 4 anchovies and saute about 8 or
         so minutes until they have melted
      4. add the sliced pork, potatoes, garlic, pepper, and
          onions and saute until the meat, potatoes, garlic, and
         onions are slightly brown
      5. add the tomato paste and stir in until well incorporated
      6. add the crushed tomatoes and clam juice mixture, stir
          in and add the clams and continue stirring until all the
          ingredients are well incorporated
     7. saute the mixture about 15 minutes, continue to stir
         until you feel the dish is done, taste for flavor and serve
     8. this recipe should serve 4 to 6 people generously
 
    

CORN CHOWDER BISQUE, ASHTON STYLE #152

     Clam chowder, fish chowder,potato chowder, and corn chowder,  are variations of the same type of cream soups. The following recipe is corn chowder bisque which is corn chowder that is whipped to a smooth soup using a standing mixer.  All of these recipes have their basis in New England including Massachusetts. I think you will like this recipe so please try it and let me know if you like it.
INGREDIENTS:
     1/2 lb of bacon or 3 oz of pork fat
     3 or 4 ears of corn off the cob
     4 medium potatoes peeled and cut
     into small squares
     2 cups heavy cream
     1/2  tsp cayenne pepper
     2 tbl spoons of Millers Soup base
     1 qt of water
     3 tab of flour
DIRECTIONS:
     1. fry bacon or salt pork in a lg fry pan
         until crisp
     2. add the onions and saute until slightly
         brown (set aside)
     3. add the 1/2 cup of virgin olive oil
         into the same pan    
.   4  peel 4 medium potatoes and cut them
         into into small squares and add to the
         pan; saute about 20 minutes until they
         are slightly brown (set aside)
    5. add the flour into the pan slowly and
        stir until well incorporated
    6. add the 2 tbl of chicken base and the
        cayenne pepper and stir until well
        incorportated
    7. add the corn from the cob and onions
       and stir until slightly brown
    8. add the water and stir until smooth
    9. add the cream and stir in until well
        incorporated
  10. add 1/2 the potatoes and stir in until well
        incorporated set the rest of potatos aside
  11. using a stand mixer (motor boat mixer)
        mix until smooth
  12. mix the rest of the potatos to the bisque and
        stir in
 1. this recipe will serve 4 to 6 people
        
    

FRIED POTATOES WITH EGGS, ASHTON STYLE #151

The following recipe is one that you can use for breakfast, lunch, and even dinner as a side dish that is both tasty and filling. It combines both potatoes and eggs, and onions. Its also great for feeding large groups and costs very little. I hope you will try it and let me know what you think. INGREDIENTS: 5 medium potatoes (white or russet) 2 medium onions, 3 lg eggs 1/4 cup virgin olive oil 1 tsp salt and 1 tsp black pepper DIRECTIONS: 1. boil the potatoes in a large sauce pan about a half hour 2. peel the onions, cut into two and cut in half again and then slice 3. pour the oil into a large fry pan over medium heat. 4. add the onions to the fry pan and saute until brown but not too dark. (set aside) 5. add the sliced potatoes to the fry pan and saute until nicely brown but again not to dark 6. whip the 3 eggs with 2 tab of water 7. return the onions back into the fry pan with the potatoes and stir well until all is incorporated 8. pour the egg mixture into on top of the potatoes and onions and stir until the eggs are cooked and mixed well 9. this recipe will serve 4 to 6 people generously

DUCK A' l' ORANGE WITH HONEY VARIATION ASHTON STYLE # 150

INGREDIENTS:
3 to 5 pound duck
 2 onions peeled, cut in half and cut in half again and sliced in pieces
 3 celery stalks cut in half and cut down the center and juliene cut
4 medium carrots, peeled, cut in half and juliene cut \
4 navel oranges sliced
1 pt good orange marmalade
1/2 cup of virgin olive oil
1/2 cup of white or red port wine
 10 peppercorns 3 sprigs of thyme
 (great variation is to use apple cut in
 quqrters and lots of honey poured on
 at least 3 times

 DIRECTIONS:
1. pour 1/2 cup of olive oil in a large fry pan
2. add sliced onions and saut'e till brown

 ORANGE SAUCE
1 skin orange peel from 2 oranges without white pith, cut peel into pieces and set aside   cut orange into segments and set aside 7. juice remaining 2 oranges (set aside) 8. add orange peel,juice, and 1 cup of orange marmalade to stock and and stir well and simmer about 20 minutes
 2. using a large fork with two tynes polk duck all over on both sides 10. add salt and pepper to both sides of the duck and put into a large fry pan with 1/2 cup of virgin olive oil continously turning constantly until all sides are well browned (you can remove excess oil at this time) 
3.  preheat oven to 350 degrees 
4. pour a cup of port wine (white or red)  or Ruinite red wine into fry pan and cook until well incorporated and then add the 2 cups of orange juice and stir well until thickened (set aside)
COOKING DUCK
5. you may wish to use a ceramic oval casserole with a rack
6. place duck in the casserole and add 2 cups wine and onions and bake an hour
7, remove duck and discard oil and wine and return duck to cassarole
8. return apples, onions, and 2 cups wine  and bake 2 additional hours until the
    meat thermometer shows 170 degrees
9.  if you wish to use orange sauce you mays wish to add the
    orange sauce the last half hour or more honey
10. carve duck taking the wings and legs first and slicing breasts
11. pour sauce from casserole over duck
12. this recipe should serve 4 to 6