Fried Pork Cutlets


My mother is from Texas so I grew up on Southern Cooking. One of my favorite meals is my mom’s Chicken Fried Steak. I am combining the both of both world’s in honoring my mom and my mother-in-law. My mother-in-law always made fried Cubed Pork Cutlets for Christmas. I made some yesterday and I just had to share this recipe with you.

2 to 3 pounds of cubed pork cutlet (4 to 6 ounce portions work well) (available at your local meat market)
1 cup of milk
1 1/2 cups flour
1 1/2 Tablespoons Michael’s Special Seasoning (available at your local butcher shop)
4 Tablespoons Sunflower Oil
2 Tablespoons water

photo (2)

photo (1)

Put Michael’s special seasoning in a gallon size plastic bag. Add the flour and shake it until it is blended. Put 1 cup of milk in a pie pan. Take the cubed pork cutlets and shake in the bag. Then take the coated cubed pork cutlets one at a time and moisten both sides in the milk. Then take the cubed pork cutlets and put them into the flour mixture a second time. Repeat until all of the cutlets are coated in this manner. Place 2 Tablespoons Sunflower Oil in a 12 inch skillet. Turn on high until the oil is hot. Turn the burner to medium. Put enough cutlets into the skillet that it fits comfortably, and fry on both sides (approximately 45 seconds per side). When the cutlets are browned, remove them from the frying pan. Add an additional Tablespoon of Sunflower Oil to the skillet before you put in the next batch of cutlets to be fried. Continue until all of the cutlets have been browned. Take a roaster pan, and put 2 Tablespoons of water in the bottom of the pan. Take a small salad plate and invert it in the bottom of the roaster pan. This allows the meat to steam without sitting in the water. Place the browned cutlets on the saucer. Put the lid on the roaster pan.

Heat the oven to 280 degrees and place the roaster pan with cutlets

in the oven and cook for 45 minutes.  Remove the lid from the roaster pan and cook an additional 10 minutes.

These are delicious and you will be fighting over the leftovers. Have a safe and Happy New Year! We appreciate all of you so very much. Until next time… From our Butcher Block to your Table.

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German Apple Cake

The apples are absolutely delicious right now.  My favorite orchards are Rittman Orchards  and Bauman Orchards.  You can even pick your own apples.  I haven’t been able to talk the Butcher into this yet but I’m still hoping.  I had some apples and I decided to make this cake.  It is a definite winner!  The cream cheese frosting is the “icing on the cake”.

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Zucchini Bread

Tis the season to have lots of zucchini.  We are visiting with friends in Minneapolis (and yes, we are going to see the Tribe tonight!).  Dave and Deone have been great hosts.  Other friends, Kathy and Doug Gehlhar had us over for dinner.  Kathy made an absolutely delicious dinner.  I couldn’t stop eating the zucchini bread she made.  She was gracious enough to share the recipe.  I hope you enjoy it as much as I did.

Zucchini Bread

3 eggs
1 1/2 cups sugar
3/4 cup Olive oil
2 cups flour (use gluten free mix if desired–available at your local meat market)
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons baking soda
3 to 4 teaspoons ground cinnamon
3 teaspoons vanilla
2 cups grated zucchini (unpeeled)
1 cup chopped walnuts (optional)
1 cup raisins (optional)

Mix all ingredients except zucchini, walnuts and raisins. Mix well. Fold in zucchini, walnuts and raisins. Pour into 2 well-greased loaf pans. Bake at 350 degrees for 45 to 55 minutes or until done. When a toothpick is inserted in the center it should come out clean.

And now, on to more important things–Tribe take care of business in Minnesota!

Until next time…From our Butcher Block to your table

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Blueberry Cobbler

It is hard to believe that July 4th is just around the corner.  I am not one to rush things but this summer is flying by at a record speed.  Blueberry Cobbler is a great dessert anytime; however the colors are especially fitting for the 4th of July.

Blueberry Cobbler

5 cups of fresh or frozen blueberries
1/2 cup water (1/4 cup if using frozen blueberries)
3/4 cup of sugar
4 tablespoons cornstarch
3/4 to 1 cup flour
1 Tablespoon sugar
3 tablespoons chilled butter
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon lemon juice

Mix the blueberries, 3/4 cup of sugar, cornstarch and water in a saucepan. Bring the mix to a boil. Reduce the heat to low and cook for 10 minutes.

In a separate bowl, combine the flour, 1 Tablespoon of sugar, salt and baking powder. Mix well. Cut in the butter with a fork until you have pea sized chunks. Mix the milk and lemon juice together in a separate container. Pour the milk mixture into the flour mixture and stir to blend. I recommend starting with 3/4 of a cup of flour and adding a little as necessary. You do not want the flour mixture to be too thick.

Pour the hot blueberry mixture into the bottom of an 8 inch square baking pan. Drop the milk and flour mix in approximately 9 large spoonfuls so that it is evenly distributed over the blueberry mix in the baking dish.

Bake the cobbler for 20 to 25 minutes. Serve warm. Vanilla ice cream makes an excellent compliment to this delightful dish!  This recipe was adapted from 12 Tomatoes Cherry Cobbler recipe.

That’s all for now…From our Butcher Block to your Table.

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