Choppin & Gratin

Another meal to keep you warm in San Francisco on a Friday night....

Choppin & Gratin

Chris' Curried Chops

Daddy's Curried Chops
2 medium sized pork chops (organic preferred)
2 teaspoon salt
2 teaspoon paprika
2 teaspoon garlic powder
2 teaspoons curry powder
2 teaspoons crushed black pepper

Raw Chops

Rinse chops and pat dry on a plate. Coat one side of chop evenly with salt, paprika, garlic, and crushed black pepper. Lightly pat ingredients into chop. Turn over chop and sprinkle curry powder on this side. Lightly pat curry into chop side.  Marinate in fridge for one hour. Preheat oven to 400. Take chops outof fridge, let sit until room temperature, about ten minutes.
Use cast iron skillet or baking pan out, one with a safe handle. Put tablespoon of butter in skillet, smear both pork chops curried side up in buttered skillet. Cover skillet with aluminum foil. Let cook for 35 minutes in oven. Check to see if tender, or pink inside. Once this is done, remove foil and set oven to broil for 10 minutes. Remove from oven and enjoy.

Mama's Cheesy Squash Potato Gratin

7-8 medium sized creamer potatoes (or red potatoes) sliced sliver thin

Yeah, it looks this good when its done...

2  large zucchini sliced sliver thin

1 cup scalded milk

3 tablespoons butter

1 teaspoon red chili flakes

2 tablespoon flour

1 teaspoon paprika and set aside

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon ground pepper

1/2 cup crumbled gorgonzola cheese

1/3 cup shredded cheddar

Pre heat oven to 400
Mix flour, paprika, chile flakes, pepper, salt, garlic powder and set aside.
In a small casserole dish, melt 1 tablespoon butter on bottom. Swish around so bottom is well greased.

Gratin in the making

Start with a thin layer of zucchini, sprinkle a touch of flour mixture on top of zucchini, add a potato layer, sprinkle super lightly with flour mix and gorgonzola, then add a squash layer, sprinkle a little more flour mixture on top of this zucchini layer, then continue with a layer of potato, top with remaining flour mixture, remaining gorgonzola cheese, and sprinkle shredded cheddar on top, lightly sprinkle some cracked pepper on top. Heat up milk and remaining butter until its hot. Pour over potatoes and cheese. Cover tightly with aluminum foil and bake for 30 minutes with foil, after 30 minutes remove foil and golden brown top of gratin, its done when fork easily pokes through layers and is golden and bubbly on top. Let sit to cool for 5 minutes and eat.

From the oven to the plate...hmm.hhmm