Posts Tagged With: supper

Double Crunch Honey Garlic Pork Chops

We made these for supper a few nights ago, and damn are they good!  

Crunchy Honey Garlic Chops


  • About 6 center loin pork chops, well trimmed (any cut will do, boneless just made it a little easier)

For the coating, sift together:

  • 1 cup flour
  • 2 tsp salt
  • 2 tsp black pepper
  • 1.5 tbsp ground ginger
  • 1 tbsp ground nutmeg
  • 1 tsp ground thyme
  • 1 tsp ground sage
  • 1 tbsp paprika
  • 0.5 tsp cayenne pepper (we did a full teaspoon and it gave it a nice spice, without being hot)

Make an egg wash by whisking together:

  • 2 eggs
  • 4 tbsp water


  1. Season the pork chops with salt & pepper, then did the chops in the flour and spice mixture
  2. Dip the chop into the egg wash and then a final time into the flour & spice mix, pressing the mix into the chop to get good contact.
  3. Heat a skillet on the stove with about a half inch of canola oil.  You will want to carefully regulate the temperature so that the chops do not brown too quickly on the outside before they are fully cooked on the inside.  Just below medium works well.
  4. Fry the chops gently for about 4 or 5 minutes per side until golden brown and crispy.
  5. Drain on a wire rack for a couple of minutes before dipping the cooked into the Honey Garlic Sauce.  Serve with noodles or rice.

Honey Garlic Sauce:

In a medium saucepan add:

  • 2 tbsp olive oil
  • 3-4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown.  Then, Add:

  • 1 cup honey
  • 2 tbsp soy sauce
  • 1 tsp ground black pepper
  • *optional* = 1 tbsp of hot chili garlic sauce (we used Huy Fong brand)

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes.  Watch this carefully as it simmers because it can foam up over the pot very easily.

Photo and original recipe from Rock Recipes blog

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Coconut Chicken Tacos w/ Mango-Cilantro Salsa

I wanted to name this “Holy Crap These Are Freakin Awesome Coconut Chicken Tacos w/ Mango-Cilantro Salsa” but it wouldn’t all fit in the title box. 

Total Time:  45 minutes – 1 hour

Makes about 6 tacos.

Ingredients for the Mango-Cilantro Salsa:

  • 2 mangos- diced (there were no mangos in Buffalo in October – imagine that – so we just used a 15 oz can of tropical fruit salad, with the juice drained – but also chop up the fruit chunks into smaller pieces)
  • 1 tablespoon chopped cilantro
  • 1 garlic clove-minced (about 1/2 teaspoon of minced garlic)
  • Minced onions to taste—we added about two tablespoons (about 1/8 of an onion)

Make the salsa first by combining all of the above ingredients, and then just setting the bowl in the fridge until the chicken is done and you’re ready to make the tacos.

Coconut Chicken Taco Ingredients:

  • 3-4 boneless chicken thighs (or breasts if you prefer the good ol dry, white meat)
  • Coconut Oil
  • 2 eggs
  • 4 tablespoons of flour
  • Fajita-sized tortillas
  • 1 cup shredded coconut
  • Chopped lettuce


1. Cut chicken thighs into strips.

2. Beat eggs in a bowl and set aside.

3. In the another bowl, add flour and one tablespoon of shredded coconut.

4. Pat chicken strips dry and start dipping into the egg bowl first, then the flour bowl, making sure to coat them fully with both eggs and flour. After coated with flour, place on plate until all chicken strips have been through the coating process.

5. Heat up some coconut oil (maybe like 3-5 tablespoons) in a medium-sized frying pan. Make sure your oil is hot enough to cook with, but not too hot where your chicken burns right away—ours was fine at medium heat setting. Cook three or four strips at a time. Each strip will cook at a different time than the next due to different size and thicknesses, but it should be approximately three minutes. Once a side is a nice golden brown, flip chicken over for another three minutes until cooked fully. Place cooked chicken aside and sprinkle with shredded coconut. Your tacos are now ready to be assembled.

6. Top tortilla with lettuce, chicken and mango salsa! I bet a side of black beans or a margarita would go great with this tropical delight!

Original recipe from, here.

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The South: A Photo Essay (pt. 4)

Round the Supper Table

I love everything about food: the way it looks, the way it’s prepared, the way it smells, the way it brings people together, and of course, the way it tastes.  Then it’s no wonder that I’m happy that food is a central aspect of Southern culture.  Food is naturally important to every culture; it sustains its people and how it’s prepared and enjoyed says a lot about the culture itself.

I’ve been fortunate enough to meet people from all over the world, and when discussing a variety of things, we’ve all agreed on one thing:  there is a huge difference between “food” and “meal.”  Food is something that you eat to survive; a meal is an experience, centered around food, that is shared by people.

Growing up in the South, we had a home-cooked meal almost every night and unless there was something special on, we all sat around the supper table to eat it, not in front of the TV.  Kitchens back home are loud and always seem to be busy.  A Southern kitchen is still traditionally a woman’s domain and it’s where your Mama, your Nanny, your Auntie, or your Grandmama turn food into the best meals of your life.  You may have heard of the saying “Food so good, it’ll make you want to slap yo’ mama!”  Well, I think Southern food is so good, your mama will want to slap herself!

The Southern smorgasbord of food includes all of the classics: fried chicken, collard greens, macaroni and cheese, grits, tomato sandwiches, and cornbread, just to name a few.  And no self-respecting Southern pantry is complete without hot sauce.  But there is also some stuff that’s only for the more adventurous folks, like chittlins, neck bone, and pigs’ feet.

Which fresh vegetables you have depends on the season and recipes are never in “cups” or “ounces,” but instead call for “a pinch,” “a bit,” or “a lot.”  A lot is usually meant for the oil, because we’ll eat most anything fried, from chicken, to pork chops, to ribs, to steak.  Some of the best cornbread is fried, and I’ve even heard of someone frying an Oreo.

So, no, Southern food isn’t the healthiest (a Southern breakfast with pancakes, eggs, and sausage probably has about 5,000 calories…per bite), but whether it is home cookin-soul food, real Southern barbeque, or a fresh hunk of meat hot off the grill, it’ll be some of the best tasting food you’ve ever put in your mouth.

Having fresh-squeezed lemonade on the porch may be a little romanticized, but you can bet that every Southern refrigerator has a gallon of tea sitting in it.  And “tea” in the South, mind you, isn’t hot or served in a dainty little cup.  It’s sweetened, served cold with plenty of ice, and we drink it from glass cups, mason jars, or red solo cups.  I don’t have to tell any of you that there’s nothing more refreshing when you’ve been working out in the yard than a cold glass of sweet tea.

Like I mentioned before, it’s not just the food that’s special; it’s how it is served, shared and eaten that adds the Southern flair.  Sure, we know how to set a table with all the fancy silverware and fine China, but I’d much rather pile my food high on a paper plate and eat it out on the porch step.  We usually eat together anyway, but when there’s any type of special occasion – if someone got good news at work, or if the semester ended well, or if you have company – you better watch out.  We’ll call all of the immediate family and there’ll be a sure ‘nough get together.  I love it when there’s such a gathering.  The table doesn’t fit all of the chairs, so you’ve got chairs pulled up to the corners and squeezed in between people.  Everyone’s reaching over everybody else trying to fix their plate, and between the clinking of the forks on the plates and the “pass me the peas” and “hand me a piece of cornbread,” you can hear stories (of the day or of times gone past) and laughter.  That is a meal.

Eventually comes a point when all plates are clean (though you already passed the point of being full a drumstick and a helping of tomato gravy ago), but no one gets up just yet.  More stories have to be told first.

Then comes the dessert.  And as far as I’m concerned, banana puddin’ is the South’s gift to the world.  But if sweet, banana, sent-straight-from-heaven, custardy goodness isn’t your thing, there’s probably a cake sitting around somewhere.  I’ve come to discover that being able to bake a good pound cake or a good three-layered cake is like a right of passage for a Southern lady.  Now, judging someone’s status based on their baking ability may be a little harsh, but you won’t hear me complaining when the competition produces an eight pound caramel cake or a red velvet cake that’s recipe has been carefully guarded for over fifty years.

So, as you can see, food is a passion of mine.  Luckily, both sides of my family know how to cook.  I love Sunday morning pancakes, the taste of a steak right off the grill, my Grandma’s homemade lasagna and vegetable soup, and “Farm gourmet” suppers.  But more than the food itself, I love sharing a meal with family and friends.  Whether it’s my family from down the road, or my friends from half way across the globe, I love that we can share a common table, a common experience, a common friendship.

Creative Commons License
The South: A Photo Essay by W. J. Newsome is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

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