Gleanings of Wheat

I'm fixing pork chops for dinner tonight - pork is one of those things I'm not great with, so here's hoping this Tyler Florence recipe turns out great! 1 cup all-purpose flour 2 tablespoons onion powder 2 tablespoons garlic powder 1 teaspoon cayenne 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 pork chops, 3/4-inch thick, bone-in 1/4 cup olive oil 1 cup chicken broth 1/2 cup buttermilk Chopped fresh flat-leaf parsley, for garnish Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the p...

I'm using this Paula Dean recipe tonight on my chicken. My alterations to follow. 1/2 cup (1 stick) butter 1 cup Worcestershire sauce 1/4 cup crunchy peanut butter 2 lemons, juiced Chicken: 2 (2 1/2 to 3-pound) chickens split into 2 halves, to yield 4 halves House Seasoning, recipe follows Heat butter in a skillet. Add the Worcestershire sauce, peanut butter, and lemon juice, and blend well. Simmer for 10 minutes. Prepare grill for direct grilling. When coals are white hot, spread them evenly and place grate on grill to heat. Spray grate with cooking spray to avoid sticking. Rub chickens thoroughly with House Seasoning. Place chicken halves onto your grill to begin the cooking process, this could take up to 1 hour depending on your coals. Turn as often as necessary to prevent burning. About 10 to 15 minutes before serving, start basting with the grilling sauce on both sides, turning constantly. Chicken is done when leg moves easily at joints. House Seasoning: 1 cup...

Got this one from here . 1 quart heavy cream 3 cups sugar 1-1/2 pounds (apprx. 6 cups) chopped pecans juice of 1 lemon In a heavy saucepan slowly simmer cream and sugar over low heat until the mixture becomes golden brown in color and reaches the soft-ball stage (234 degrees F. on candy thermometer). Add pecans and lemon juice and continue to cook until the soft-ball stage is reached again. Drop from a large kitchen spoon onto an oiled baking sheet. Spread each cake out with back of spoon to about 1/4 inch thick and 4 to 5 inches in diameter.* Let harden, then lift from plate or slab with a spatula. Pralines will keep for 2 weeks in a covered tin at room temperature. If they last that long. I prefer my pralines on the thin side. This is where you either spread them thinner or allow them to stay thick.