Broiled Pork Sirloin Cutlets with Sage Rub and Onions

These lean steaks are similar to sirloin chops, only meatier and boneless. It’s a cut from the sirloin end of the tenderloin. This type of cut is good for braising and grilling as well. For this recipe, use slightly thicker pieces, about ¾ to 1 inch thick, so when they are broiled, they remain juicy. Thin ones have a tendency to dry out quite fast.

Even though this is a lean cut, look for the pieces that have a bit of marbling in them. Marbling is when you see small streaks of fat within the muscle. It has a strong effect in maintaining the juiciness, flavor and tenderness of the meat.

Photography by Heaven on Hearth

The best way to marinate your meats is in a food-safe plastic bag, a stainless steel dish or a non-reactive container. A glass dish would be perfect.

To impart the flavors that I wanted to the meat, I used a wet rub. A rub is a mixture of herbs and spices that are pressed onto the surface of the meat. Rubs are commonly used on roasts and steaks and in Jamaica, we also use it to season stews before cooking it. A dry rub consists of herbs, spices and any other dry seasonings you wish to add, whereby a wet rub may have a small amount of liquid like oil, Worcestershire sauce, soya sauce, mustard, just to name a few, along with the dry rub.

A wet rub adds flavor and also seals in the juices of the meat because of the beautiful crust of seasonings that cover it. It will help the meat from drying out while cooking.

I chose sage as my herb because it has a rich, distinctive flavor and pairs perfectly for this simple pork dish. Albanian sage has a richer flavor than the California sage normally sold in supermarkets.

You will need:

1½ pounds pork sirloin cutlets

1 teaspoon salt

ground fresh pepper

2 teaspoons rubbed Albanian sage

2 cloves garlic, chopped

For this simple dish, simple seasoning works best.

As you all know, I like to season my meat a couple hours before cooking, even overnight, so that all the flavors have a chance to mingle together and penetrate into the meat. Because this particular cut of pork is not one of the best cuts of meat and quite lean I wanted to make sure that the meat is tenderized, that is why leaving the meat to rest for a bit longer will help. The meat will also be very flavorful and you won’t regret it. Do not overpower the meat with too much seasoning, as you still want to taste the meat, so the right amount of sage is imperative.

Pork Sirloin Cutlet Seasoned with Kosher Salt, Freshly Ground Pepper and Albanian Rubbed Sage

Place the cutlets in a glass dish. Season the cutlets with a mixture of 1 teaspoon salt, freshly ground pepper and 2 teaspoons rubbed Albanian sage on either side. Drizzle with 2 tablespoons olive oil add 2 cloves chopped garlic and rub the seasoning into the meat so that the cutlet is well coated with the wet rub. You can also mix all the ingredients into a wet paste and then rub on the meat, whatever is easier for you.

Slice 1 medium sweet onion in ¼ inch slices and place on the top of the meat. Make sure it’s well covered and always refrigerate, never allow to let the meat sit at room temperature.

Turn the cutlets occasionally so that they will absorb some of that onion flavor from the slices and the onions will also get the chance to be seasoned as well. Don’t worry if the slices do not stay intact with the occasional turning, you will still enjoy them.

Pork Sirloin Cutlets with Wet Rub and Sliced Sweet Onions

Take the meat out of the fridge about 30 to 60 minutes before cooking. Make sure it is nearly at room temperature. The reason for this is because you want the meat to be evenly cooked, so raising the internal temperature before cooking will ensure that.

Place the rack 8 inches below the broiler. Set the oven to low broil. Once heated, broil the cutlets for 10 minutes. Turn the cutlets with a pair of tongs or a spatula, as using a fork will rob the cutlet of its juices. Once the cutlets have been turned, set the oven on hi broil for another 10 minutes. Turn the cutlets again, leaving the oven on hi broil and add the onions around the cutlets for 5 more minutes.

Just as a rule of thumb, the internal temperature of the pork should be anywhere between 145° to 160° Fahrenheit. Also remember that all ovens work differently, so it is good to check the cutlets every now and then.

Ready to be Enjoyed!

>This serves for 4. Voilà. Bon Appétit! This can be served with Parsley Potatoes, a tossed green salad with vinaigrette and glass of Chardonnay. Enjoy!

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Creamy Cauliflower Soup with Caramelized Onions

Growing up in Vienna, it was a given to start our meal off with a bowl of soup before the main course. My Omi always made the best soups in the world and each time I make a soup, I think of her. Most of the everyday soups that she made were broth based, but she made the most delectable cream soups. She had a penchant for either adding rich cream, or roux and even adding some sherry or cognac to her cream based soups.

Photography by Heaven on Hearth

A steaming bowl of creamy velvety smooth soup warms your heart and soul, no matter what the weather. Now with a family of my own, I have continued with the tradition, just not as often and certainly not before each main course. I am also thrilled that my husband gets all fuzzy on me when he comes home to the aromas of a wonderful pot of soup.

This is a rich, creamy, velvety and satisfying non-dairy soup. The sweetness added by the bits of caramelized onions and the creamy texture of the blended cauliflower are married into a wonderful bowl of goodness.

6 cups of vegetable broth

1 large head of cauliflower or 7 cups of cauliflower florets

2 cloves of garlic, roughly chopped (1 large and 1 medium sized clove)

2 teaspoons fresh thyme leaves

1 teaspoon salt

Caramelized Onions (see recipe)

Cauliflower Caramelizing

Start by caramelizing the onions. Once they are finished, remove the onions from the pot and add the cauliflower florets, using the left over oil in the pan to brown them for 3 minutes. Season with 1 teaspoon of salt and 2 cloves of roughly chopped garlic, tossing occasionally in the pot for another 5 minutes. The cauliflower will start caramelizing a bit and will also start softening a bit. Pour the vegetable broth in the pot and bring to a boil. Once brought to a boil, simmer for 10 minutes covered and 5 minutes uncovered.

Cauliflower on Vegetable Broth with Thyme Leaves

Once the soup has cooled use a hand immersion blender to blend the soup. Leave a few small florets in the soup for texture. Then add ½ of the caramelized onions to the soup, so you have bits of sweet, soft onions that you can bite into but leaving the rest for when you are ready to serve the steaming soup in bowls. Portion the balance of the caramelized onions evenly in four portions. Before serving each bowl of soup, add the final touch…the caramelized onions and a sprig of thyme just to please the eyes.

This serves for 4. Voilà. Enjoy a bowl of goodness!

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Caramelized Onions

Raw onions have a sharp, spicy taste, but once they are caramelized, they are sweet, soft and sticky and have this wonderfully comforting smell and taste. The sweetness of the onion is brought to the forefront. Delicious. Caramelized onions are a great addition to so many dishes like sandwiches, burgers, soups, tarts, terrines, pastas and the list goes on.

Photography by Heaven on Hearth

You will need:

2 large onions, cut in half, then sliced (about 6 cups sliced)

3 tablespoons olive oil

1 teaspoon salt

Sliced Onions

This will take about 45 minutes. Heat a large skillet or pot, over medium low heat. You want to make sure the burner is not on high or else the onions will burn. Let the onions take their time to caramelize, so that that entire sweet flavor is brought out slowly.

Onions Getting Translucent

Add 3 tablespoons olive oil to the hot skillet, and then add the sliced onions. Make sure that all the onions are well coated with the olive oil. You will notice that they get translucent, that should take a few minutes. Then add 1 teaspoon of salt and stir occasionally. The onions will start breaking down in size and getting soft. Just make sure the onions don’t stick to the bottom of the skillet so you may have to stir pretty often. 

Starting to Caramelize

If you find that they are, just scrape them gently from the bottom of the skillet. After about 30 minutes, you will notice the onions have started to get nice and brown. 

Caramelized Onions

At around 45 minutes, your onions are done. Voilà. How easy was that?

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Rosemary Lemon Scented Chicken Kebabs

When I think of summer, I think light, fresh, flavorful and easy. No one wants to spend too much time in a kitchen. The fresh and aromatic flavor of the rosemary mixed with a zesty lemony flavor just creates a wonderful explosion on my taste buds.

Photography by Robert Demetrius

These are the ingredients you will need for the kebabs:

4 chicken breasts, weighing about 2 pounds

16 cherry tomatoes

½ a red onion, cut in half then cut in quarters

1 green sweet pepper, cut into 16 pieces

8 12-inch bamboo skewers, which should be soaked for an hour before use

1 lemon cut in wedges

olive oil for drizzling

For the marinade:

1/3 cup of olive oil

3 tablespoons lemon juice

4 cloves garlic minced

1 teaspoon salt

¼ teaspoon pepper

zest of 1 lemon

1 tablespoon chopped rosemary

Chicken Breast Cut in Pieces

Start by cutting the chicken breast in 1½-inch pieces. I made sure I got 24 pieces so that each skewer would have 4 pieces of juicy chicken. 

Olive Oil, Lemon Zest, Lemon Juice, Garlic, Rosemary, Salt and Pepper

Place the chicken pieces in a bowl and season with 1 teaspoon salt, ¼ teaspoon pepper, zest of 1 lemon, 4 cloves of garlic, minced, 1 tablespoon chopped rosemary, 1/3 cup of olive oil and 3 tablespoons lemon juice. Make sure that all pieces are well covered with the marinade.

Chicken Pieces Well Covered with Marinade

Marinate the chicken pieces for 3½ hours, so that the flavors of the rosemary, lemon and garlic are well infused into the meat. Toss the marinating chicken pieces again half way through.

An hour before assembling the kebabs, soak the bamboo skewers in water. This can be debated, whether to soak or not, but I tend to soak my bamboo skewers, I find the meat doesn’t take on the woody taste of the skewer.

About 15 minutes before use, take the marinating chicken out of the fridge just to take the chill off.

Cutting Red Onion in Quarters

Rinse the cherry tomatoes and pat them dry. Cut half of the onion, lengthwise in half again, then cut in quarters so you have 8 quarters.

Sweet Peppers

Cut the green sweet pepper in 1 inch pieces.

Assembly Line of Sweet Peppers and Tomatoes

Assemble your tomatoes, sweet peppers, onions and chicken in a line so that it’s easy to skew.

Preheat oven to 500°Fahrenheit.

Brushing Remaining Marinade on the Kebabs

Drizzle olive oil on an aluminum foil lined sheet. You can assemble the kebab they way you would like, I chose to start with the onions, then a piece of chicken, a piece of green sweet pepper, then another piece of chicken, a cherry tomato, then a piece of chicken, repeating the process, till each skewer is finished. Place the kebabs on the sheet and brush the remaining marinade on the entire skewer so that the vegetables get the entire juicy flavor as well.

Bake for 7 minutes on either side and then a final 1 minute on high broil so it gets a beautiful color.

Drizzling Kebabs with Olive Oil

Cut a lemon in quarter wedges. Plate 2 skewers on each plate with a wedge of lemon. Just before you dig in, squeeze some lemon juice on the kebabs and drizzle with olive oil and enjoy immediately. This serves for 4. Voilà. The chicken will be nice and juicy. If you have any leftovers, it can be served cold over a tossed salad.

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Spinach, Bacon, Onion and Goat Cheese Frittata

This is another great brunch recipe. I have chosen a triple crème goat cheese Brie from Woolwich Dairy, which has a rich texture and a savory taste. It may be a bit salty for some, so I didn’t add much salt to the frittata. Goat cheese has a pungent smell and flavor, which is beautifully absorbed in this dish. I have added some smoky bacon, some sweet onions and some spinach with a hint of nutmeg.

Photography by Robert Demetrius

This is an easy and effortless meal to pull together.

For the bacon:

6 rashers of bacon, sliced in ¼ inch to ½ inch slices, about 7 ounces

1 teaspoon olive oil

For the onions:

2 large onions, cut in half and sliced into ¼ inch slices, 16 ounces

1 tablespoons olive oil

¼ teaspoon salt

For the spinach:

9 ounces spinach

2 tablespoons olive oil

½ teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon ground nutmeg

For the egg mixture:

8 eggs

¼ cup of heavy cream

3 teaspoons thyme, chopped

a pinch of salt

1 tablespoon olive oil

Topping of the frittata:

8.8 ounces Woolwich Dairy, Triple Crème Goat Cheese Brie, sliced into ½ inch slices

For this dish, we will need a skillet or pan that can be used on the stovetop, as well as in the oven. Please make sure that the skillet or pan isn’t too deep, about 2 ½ to 3 inches will do the trick. Once the egg mixture is added and put into the oven, it will rise beautifully and will need the space to expand.

You will be putting the skillet or pan on the middle shelf in the oven, so make sure that the rack above it isn’t too close. Once you have arranged the rack, if necessary, start pre-heating the oven to 425° Fahrenheit.

It would be much easier to have a nice big bowl by the stove, as you will be preparing the bacon, onions and spinach separately to start and then mixing them together at the end. Using a slotted cooking spoon would be best, as we will not be requiring any added juices in our dish, when we are putting it all together before baking.

We will start off by heating our the pan at a medium low heat, so that it’s nice and hot before adding 1 teaspoon olive oil and then the bacon that has been sliced in ¼ inch slices. Sauté the bacon for 5 minutes, until they are about to turn crispy and are nice and caramelized on the edges.

In the meantime, cut the 2 large onions in half and slice in ¼ inch slices and set aside until the bacon is finished.

Once the bacon is finished, after 5 minutes, remove the bacon bits from the pan and place in the big bowl. Make sure not to pour the bacon bits into the bowl, as we will be using some of the oil and fat left in the pan for the onions.

Add 1 tablespoon olive oil to the pan, along with the leftover fat from the bacon before adding the sliced onions and ¼ teaspoon of salt. The salt brings out the sweetness in the onions, which will be welcomed as well as the smoky flavor of the bacon, which was done in the same pan. Stir the onions around so they don’t burn, for 8 minutes until they are translucent. As soon as the onions are done, remove from the pan with the slotted spoon and add to the bowl with the bacon.

Add another 2 tablespoons of olive oil in the pan, because by now, the onions have soaked up all the oil and we will need more to sauté the spinach.

As soon as the olive oil had been added, toss in the 9 ounces of spinach, ½ teaspoon salt, 1/8 teaspoon of black pepper and 1/8 teaspoon of ground nutmeg. Toss together for 2 minutes. The spinach will wilt pretty quickly and you will have a bit of juice in the pan from the bacon bits, onions and the liquid in the spinach. Using the slotted spoon, add the onions and bacon back in the pan and toss well together allowing some more of the liquid to evaporate for another 2 minutes. 

Then remove the mixture with the slotted spoon and place in the bowl again. Discard the lovely juice from the pan and place the pan back on the burner. At this point the pan should be void of all bits at the bottom and all the liquid is discarded. If necessary, take a paper towel and wipe the bottom of the pan ensuring that no moisture is on the bottom. If you wish, you can also wash out the pan and dry thoroughly before placing back on the burner.

Beat 8 eggs till well blended, adding ¼ cup of heavy cream, a pinch of salt and 3 teaspoons chopped thyme, making sure they are well incorporated into the beaten eggs. Pour 1 tablespoon olive oil in the pan swirling the pan around so that the olive oil is well distributed at the bottom of the pan before pouring in the egg mixture. Make sure the burner is at a medium low heat, because if it’s too high, the bottom will be pretty burnt before the rest is done. Let the egg mixture set for 4 minutes before adding the bacon, onion and spinach mixture, with a slotted spoon evenly around to the pan and letting it set at the same medium low heat for a further 5 minutes. The edges will start bubbling and you are able to run a spatula around the edge and it won’t stick to the pan.

While the eggs and the bacon, onion and spinach mixture are still in the pan, slice the Triple Crème Goat Cheese Brie into ½ inch slices. Make sure the cheese is nice and cold so that when you cut it, it doesn’t run. Place on top of the bacon onion and spinach mixture. 

Once done, it’s ready to be placed into the oven. Bake for 15 minutes until beautifully brown. The frittata would have risen to the edge of the pan and is ready to be enjoyed. Voilà. This is another wonderful dish. Just be careful not to burn your tongue, as it’s pretty hot when just taken out of the oven. Serves 6 persons.

This recipe is so satisfying that it is also a great lunch idea. Add a nice green tossed salad with a vinaigrette and some crusty bread and you are well on your way.

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Baked Eggs, Sunday Style Just for One

Why not treat yourself to a Sunday morning breakfast during the week? Go for it, you are worth it.
This breakfast dish makes you feel all warm and fuzzy inside with the very first bite. It has so many heartwarming elements. You get the creaminess from the egg, the buttery taste of the cream, the smoked hickory, sugar cured bacon gives it a smoky sweet flavor, the mushrooms lend an earthy yet meaty flavor and texture, the slowly caramelized onions offer a sweetness and then the lemony thyme bits, the mild yet fresh onion flavor of the scallions and the garlicky flavor of the chives, all in one bite.

Photography by Heaven on Hearth

Here are all the ingredients you will need:
2 eggs
2 oz. bacon, or 1 rasher, sliced in ¼ inch thick slices
2 oz. onions, about ¼ medium size onion, sliced then cut in half
2 oz. mushrooms (1 oz. cremini mushrooms, 1 oz. white mushrooms) finely sliced. You can use all white mushrooms if you prefer or just use what you have on hand. Please don’t use canned or bottled mushrooms because the dish will get very watery and will also have a rubbery texture, which you really don’t want.
½ ounce scallion (1 tablespoon and 1 teaspoon) chopped
½ teaspoon fresh thyme
1 tablespoon and ½ teaspoon chives
1 ½ tablespoons on heavy cream
pinch of pepper

Preparing all the ingredients beforehand makes it so much easier to put together but don’t sweat it if you don’t, it’s actually quite easy and can be done pretty quickly in between the stages.

Photography by Heaven on Hearth

Use a non-stick skillet for this. Just turn the burner to a medium low heat. This will also depend on your burner of course, but lower is better for this dish. Heat the skillet until the bottom of the pan is toasty warm. You can check it by just placing your palm about 1 ½ inches above the bottom of the skillet. Just don’t touch it…or else! Once you feel that warmth on your palm, you know the pan is heating and it’s time for you to throw in the bacon. Keep your spatula at hand since you will want to move it around in the skillet every now and then. Sauté the bacon for about 2 minutes, not much longer. You will notice that the bacon is not getting crispy, but don’t worry, we really don’t want it to start getting crispy at this point.

Bacon, Onion and Mushroom Mixture

While the bacon is gently sizzling away, slice the onions in the mean time. Add the onions and sauté with the bacon for another 3 minutes. The bacon is now getting a nice color, the fat is melting nicely and the onions are becoming translucent.
Start slicing the mushrooms, while the bacon and onions are being sautéed. If you have already bought sliced mushrooms, just run your knife through them again so that they are a bit finer and smaller in size. If using whole mushrooms, cut in half then slice finely.
Now, add the mushrooms and mix evenly through the skillet for a further 3 ½ - 4 minutes. Once that is done, you will realize that the bacon is nice and crispy, the onions have started to caramelize and the mushrooms have absorbed all the yummy oils and flavor of the bacon and onions. Do not add any salt. The bacon is already a bit salty, but if you add salt to the mushrooms, it will bring out the water and we are not looking for a saucy consistency with this dish. It is however okay to add some pepper if you wish. Sometimes, if I am feeling fiery, I will add a pinch of dried pepper flakes to give it a nice kick. Chop the herbs and set aside until needed. So, now with this mixture done, I turn the oven on to low broil while putting the final dish together, so that the oven is nicely heated before putting in the ramekin. Make sure that the tray is about 5 inches below the heat of the broiler.

Just before going into the oven

Put the mixture in an 8 ounce ramekin. There will be no need to butter the ramekin, because there is enough fat in the mixture, so it wont stick on the dish when finished. Make sure all sides are covered with the mixture, sort of cupping on to the ramekin.
Crack two eggs in bowl, just to make sure that they are good, then gently pour into the ramekin. If a yolk breaks, no need to worry, it will still be good. Sprinkle the herbs on top of the eggs and then finally add the cream. Put the ramekin on top of a baking dish, just so that it doesn’t tip over in the oven, in between the spaces of the rack. That could get pretty messy. Once placed in the oven, broil on low for about 6 – 7 minutes. You should get a nice firm egg white and soft yolks underneath. Season with salt and pepper if you wish.

Baked Eggs, Sunday Style Just for One

Voilà! If you are going to have this dish first thing in the morning, serve with toast, but if you are making it more around lunchtime, add a tossed green salad and some Italian bread and butter. Enjoy.

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