Chef Boy I Be Illinois Breakfast Chops Recipes

FRIED BREAKFAST CHOPS WITH GRAVY

Steps:

• Trim strip of fat from outside edge of chops, this feeds 2-4 people, depending on how much you like meat.
• Pound chops slightly if needed.
• Preheat oil in frying pan (you don't need much since these are thin chops).
• Beat eggs in a bowl.
• Add 3/4 cup of the flour to a pie pan. Mix in salt and pepper, garlic powder, onion powder.
• Dip chops in egg, then dredge in flour.
• Fry on each side until they turn a rich brown color.
• If you'd like add additional salt and pepper while they're frying.
• Remove from pan and drain on a paper towel.
• For Gravy:.
• Remove all but 1 or 1 1/2 T. of grease from the pan (leave all the crunchy pieces too, those add great flavor).
• Add about 1/4 cup of flour and stir with whisk (add more 1 T. at a time as needed to absorb grease), keep heat on medium. Allow the flour to brown slightly (usually takes just a minute).
• Add warmed milk 1/2 cup at a time while whisking viogourously to avoid lumps. So this until proper consistency is reached.
• Add more salt, pepper a garlic powder to gravy as desired.

CHEF-BOY-I-BE-ILLINOIS' BAKED CHICKEN PARMESAN

Steps:

• Preheat oven to 450°F.
• Whisk together the sour cream, Dijon, Worcestershire sauce and anchovy paste in a wide, shallow bowl (a pie plate works perfectly). The mixture will be quite thick, but that helps it adhere to the chicken and for the crumbs to adhere as well.
• Combine breadcrumbs, cheese, 1/2 teaspoon salt, pepper, and oregano in another wide shallow bowl.
• Season both sides of breasts with remaining salt and pepper.
• Coat both sides of each breast first in the sour cream mixture, then in the bread crumb mixture.
• Place on a wire rack that is over a foil lined baking sheet that will accommodate the size of your rack.
• Spray both sides of each breast with olive oil cooking spray.
• Bake for 30 minutes at 450F until coating is nicely browned, then turn down to 400F and continue baking for approximately 30 minutes until a meat thermometer registers 165°F.
• You can use the time your chicken is baking to make some polenta to go along with it, and maybe some nice cauliflower gratin Recipe #360354.

GRILLED LAMB CHOPS WITH ROSEMARY SALT

Steps:

• Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
• Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.

CHEF-BOY-I-BE-ILLINOIS' PORK TENDERLOIN ROSA DI PARMA

Steps:

• Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
• Preheat oven to 425°F.
• Cut a lengthwise slit down center of tenderloin to within 1/2 inch of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with wax paper and flatten to 1/4 inch thickness. You can use a meat mallet, or do as I do and save an empty wine bottle with a long neck (usually white wine) so you have a place to hold onto while whacking.
• Spread the flattened tenderloin with the spice mixture from the first step, using your palm to cover the entire surface. Then top the seasoned tenderloin with ham slices, the spinach and spread 1/2 cup Parmigiano-Reggiano over the spinach, leaving a 1-inch border. Starting with a long side, roll up tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string. I personally think it's easier to use toothpicks rather than string. Lightly season outside with salt and pepper (don't overdo it because the ham and parm are salty).
• Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings (or toothpicks) and slicing into four equal servings.

CHEF-BOY-I-BE-ILLINOIS' BAKED COD CASSEROLE

Steps:

• Preheat oven to 400F.
• Combine cod, tomatoes, wine, garlic, oregano, salt and pepper in medium sauce pan. Simmer until fish flakes easily, about 10 minutes.
• Meanwhile, slice potatoes and onion.
• Place half of the potatoes and onion in bottom of greased 10 inch square baking dish, lightly sprinkling with salt and pepper.
• Place flaked cod evenly over the top, and lightly salt and pepper.
• Pour one half of tomato sauce over this.
• Place remaining potatoes and onion on top, sprinkling lightly with salt and pepper, and then the remaining sauce.
• Cover with foil and bake approximately 45 minutes until potatoes are tender.
• Combine breadcrumbs and cheese and sprinkle over top of casserole and bake uncovered 15 minutes more. Can broil for a couple minutes to brown the top if desired.
• Let stand five minutes before serving.

CHEF-BOY-I-BE ILLINOIS' MOIST AND HEALTHY CORNBREAD

Steps:

• Preheat oven to 400°F.
• Sift together the corn meal, flour and sugar.
• Mix the baking soda with the yogurt sour cream and egg.
• Combine the yogurt mixture into the corn meal mixture. The batter will be thick, but don't worry.
• Pour mixture into greased (PAM) 8 inch square pan.
• Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
• NOTE: For a more savory corn bread, omit the sugar and try adding any combination of following -- crumbled bacon, shredded cheese, green chilies.