Pan-Roasted Brined Pork Chops (Part 1: brining)

Brine:

2 cups water
1/2 cup kosher salt
1/2 cup sugar
1 teaspoon whole black peppercorns
1 head of garlic, halved
2-4 springs of thyme
5 cups of ice
2 2" port chaps, bone-in
large zip lock baggy or a bowl for brining


In a large pan bring 2 cups of water to a boil.  Once boiling add kosher salt and sugar and wait for the mix to dissolve.  Remove from heat and add in: peppercorns, the head of garlic (1 half) 2-4 sprigs of thyme, I use 4.  Add in the ice and allow the brine to cool, when it is cool transfer to either a large ziplock baggy or a bowl to brine the pork chops in and put into the refrigerator for at least 8 hours but not more then 12 hours.

Tiramisu Cupcakes

This recipe comes from Nadia G's, Bitchin' Kitchen.  I decided it was be too big for 2 people and decided to reduce it by half, it will yield 10 cupcakes.  Once again this recipe belongs to Nadia G I just made variations in it so if you want the original just let me know.

PREHEAT OVEN: 350

postion a rack in the center of the oven

Espresso Glaze:

2 tbsp sugar
1/3 espresso
1 tbsp dark rum                                                                                              2 tablespoons of sugar to 1/3 of a cup of HOT espresso and stir until resolved.  Add 1 tablespoon of dark rum to the mixture.  Cover it up and chill until ready to use.

Cupcake Mixture:

3 eggs (at room temp)
1/2 cup fine sugar (I just used regular sugar)
1 1/2 tsp dark rum
1/2 cup flour
1/4 cup melted butter (unsalted)
1/8 tsp salt

In a stand mixer add 3 eggs and mix on high until they're foamy.  Continue to beat the eggs while adding 1/2 cup of sugar in a slow and steady stream.  Add 1 1/2 tsp of the dark rum, continuously beat the egg mixture for another 6 minutes, until pale and shiny.  In another bowl sift together the flour and salt.  Fold a third of the flour mixture into the eggs, repeat this 2 more times until the flour is incorporated into the egg mixture.  Delicately fold in the melted butter (2 1/2 tbsp).  

I use a silicon cupcake mold.  Butter each of the holes, this will give the cake a little golden brown look on the sides when they're done.  Divid the batter into the molds I was able to fill 10.  DO NOT FILL TO THE TOP!   Cook for 15-20 minutes, or until cupcakes are slightly golden around the edges and an inserted toothpick comes out clean.  Remove the cupcakes from the oven, and cool them on a rack, about 15 minutes take them out of the silicon mold and leave on rack, brush each one generously with the espresso glaze.  (don't be afraid to really brush it on, the cake doesn't have a lot of flavor without it.)

Espresso Mascarpone Icing:

2 cups mascarpone
3/4 cup powder sugar
3 tbsp of the espresso syrup

In a bowl combine the mascarpone, powder sugar and espresso syrup with a hand mixer.  I use a pastry bag to apply my icing.  Fill pastry back with icing and place in fridge for 1 hour before using.

Frost each  cupcake and finish with some dark chocolate shavings!

Baked Spinach Stuff Chicken Breasts

Preheat: 425

Spinach:
Saute 3 cloves of smashed/minced garlic with olive oil in a sauté pan.  I usually like to start on low heat and let the garlic sweat (slow sautéing not browning the garlic just getting the aromatics out of it)  As they cook, add in a half of sweet onion diced, at this time put the heat up to medium let them cook for about 5 minutes, season with salt and pepper.  Add in the spinach you want to use.  Remember spinach will wilt down and what you thought was a lot now is a small amount.  Once the spinach is cooked take off heat and let cool.

Flour mixture:  in a dish add some flour, I'd say 1/4 cup.  Season the flour with: garlic powder, onion powder, fresh black pepper, paprika, cayenne pepper, dried parsley, some kosher salt.  I don't measure these, I suggest adding more of the flavors you like and less of others.

Chicken:  Butterfly boneless skinless chicken breast.  Coat all sides of the chicken with the flour mixture.  I cook mine on a greased cookie sheet (Pam Spray).  Place the cooked spinach into the middle of the chicken breast like a sandwich, put as much you as you want in there.  If you want a richer flavor (add some fat!) put a slice or two of butter on the top of the chicken breasts before putting them into the oven.

Cook at 425 for 25 minutes