Prepared by: Dr. Mike Lee
Pork Parmesan w/Vermicelli
4-6 oz. Pork Cutlet (chicken, pork, turkey, veal) pounded and breaded with flour, egg, cracker crumbs. Season to taste. Fry in good quality oil then top with tomato sauce and melt your choice of cheese over finished cutlet. This makes a great sandwich without the sauce.
Sauce:
4 tblsp. Of chopped onion, 1 clove of garlic minced, 1 sprig of basil, add 1 can pf stewed tomatoes crushed 16 oz. Simmer until hot. Serve over thin spaghetti or vermicelli with the cutlet. Top with freshly grated parmesan – Enjoy!!!
Orange Caesar Salad
Your choice of greens, segment 1 navel orange. Prepare toasted croutons. Mix ¼ cup fresh orange juice with enough oil (olive, canola) to emulsify. Salt and pepper. 2 tsp. freshly grated parmesan add 1 thinly slice of onion separated. Mix greens, oranges, croutons, and onion evenly. Top with toasted salted pecans.
Banana Crepe w/Caramel Pecan Sauce
Crepes:
1 cup of all-purpose flour, pinch of salt, pinch of sugar for sweet crepes, 1 ¼ cup of milk, 2 eggs, 2 tblsp. melted butter or canola oil. Combine with a whisk and let rest about 20 minutes. Consistency should be of a heavy cream. Heat crepe pan, melt butter or spray with veg. oil (non-stick pan) or both. Ladle enough batter to lightly coat bottom and just up the sides, rotate pan to spread evenly. Once batter is set, flip and finish other side. Set aside. Allow 2 crepes per person.
Sauté bananas in butter and 1 tsp. of sugar, 1 squeeze of orange, sauté until heated through. Roll into crepe.
Sauce:
Melt ½ cup brown sugar until liquid, add 2 tblsp. of heavy cream (this stuff is hot—be careful) Stir to combine – toss in 2 tblsp. toasted pecans and pour over crepes. Voila!! Enjoy!!