Braised pork cutlets with porcini
Slow cooked pork cutlets  with porcini mushrooms

3- 4 pork cutlets
 ½ cup  red onions (chopped)
 2 toes garlic (minced)
2 TBS tomato paste
2 portabella mushrooms (large slice))
½ cup  porcini mushrooms (reconstituted) save liquid
 3/4 cup red wine
 3/4 cup brodo (stock)
 2 TBS flour for sprinkling
2 TBS oyster sauce
 ½ cup chopped parsley
3 TBS olive oil

1. In heavy skillet heat olive oil, brown cutlets, remove & set aside
2. Add onions , garlic, tom paste & oyster sauce,  sprinkle with flour
3. Cook mixture for 3-5 minutes until thick 
4. deglaze pan with wine, deduce to half, add mushrooms, then brodo
5. Place pork back in pan  (stock should be half up sides of cutlets)
6. Put top on and bake in 275- oven for one or two hours until tender
7.  Check to see that sauce has not become too thick, the sauce should be
     very dark and rich, thin with water if needed
 8.  Add chopped parsley to sauce, transfer to plates, garnish with more parsley

                                         Cooking with Cordier

This recipe was inspired by a trip to Siena, Italy…and a salute to the Pucini opera by the same name…

Shrimp Tosca

Batter sauted shrimp with caper lemon sauce

10-12 large butterflied shrimp (16 – 20s) 

2 eggs beaten

1/3 cup parmesan cheese (grated)

3 Tbs olive oil

2-3 TBS capers (washed)

Juice of one lemon

¾  cup flour

¼ cup white wine

¼ cup chicken broth

½  cup heavy cream

Chopped chives for garnish

Salt & pepper

Shrimp instructions

1. Peel, de-vein and butterfly shrimp

2. Beat eggs and add cheese to shallow bowl to maker slurry

3. Dredge shrimp in flour

4. Lightly coat shrimp with slurry

5. Sauté in hot oil, don’t move shrimp until browned on bottom

6. Cook shrimp on other side

7. Add wine, capers & lemon and reduce

8. Add cream and reduce to proper consistency

9. Serve immediately with chopped chive garnish.

Buon Appetitto