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Baked Custard Potatoes

Four or Five potatoes, peeled and sliced thin with mandolin
One half cup milk
Two cups heavy cream
Six egg yolks
Salt and pepper to taste
Parmesan cheese

Peel and slice potatoes and set aside.

In a pot, scald milk and half of the cream. Beat egg yolks in a mixing bowl. Add remaining cream and beat well. Gradually stir the hot cream mixture into the yolk mixture. Season with salt and pepper.

Lime sliced potatoes in generously buttered ramekin dishes. Pour cream mixture on potatoes bake in a three hundred fifty degree oven for forty five minutes. Sprinkle top with Parmesan cheese and put under broiler until lightly brown. 

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Crab and Shiitake Mushroom Pork Chops

Four pork chops; Two inch cut and butterflied

Stuffing:

One half pound butter
Four cups fresh shiitake mushrooms, chopped
One half cup crabmeat
One half cup garlic minced
One quarter cup onion minced
One sprig fresh thyme
One half teaspoon black pepper
One half teaspoon salt
Two cups panko flakes

In a saucepan, sauté garlic, onion and shiitake mushrooms in butter. Add crabmeat and panko flakes and mix well. Season with thyme, salt and pepper. Set aside and cool before stuffing pork chops.

Season pork chops with salt and pepper. Massage pork chops with minced fresh garlic and stuff in pockets. Stuff pork chops tightly with one half cup of stuffing. In a sauté pan, brown pork chops in a little olive oil. Finish off in three hundred fifty degree oven for twenty five minutes. Serve with shiitake mushroom cream sauce.

Shiitake Mushroom Cream Sauce

One half pound of butter
Two cups shiitake mushrooms, sliced
One and one half cups heavy cream
One tablespoon soy sauce
Three sprigs fresh dill. Torn
Salt and pepper to taste
In the same pan used to brown pork chops, sauté shiitake mushrooms in butter. Add heavy cream, soy sauce and season with salt and pepper to taste. Fold in dill.