What's on the menu for the Colts tomorrow? I'm torn. Last week I had to travel for business and couldn't cook. Heck, I was so busy, I didn't even get to eat until after the game. Please, let's hope not eating is the answer.
Also, I didn't wear my jersey. I'm beginning to think it's time for a new jersey. One that doesn't have the Cutler curse all over it. Also, my current jersey was a gift from my ex. Yes, maybe shopping is the answer.
This week a fancy-schmanzy new grocery store opened in Champaign. It features a high percentage of local produce, a restaurant, walking track and a bar. You can even have wine as you shop. This community just keeps getting better.
Here are some ideas for tomorrow's game winning menu. Go Bears!
Traditional Indiana Breaded Tenderloin Sandwich
Ingredients:
4 (4 ounce) slices of pork tenderloin, cut
across the grain
1 egg, beaten
2 tablespoons milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups bread crumbs
1/2 cup peanut oil for frying
1 egg, beaten
2 tablespoons milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups bread crumbs
1/2 cup peanut oil for frying
Sandwich Choices:
4 Kaiser rolls, split
4 teaspoons mayonnaise, or as needed (optional)
4 teaspoons ketchup, or as needed (optional)
4 teaspoons prepared yellow mustard, or as needed (optional)
4 leaves lettuce (optional)
4 slices tomato (optional)
4 slices onion (optional)
4 slices pickle, for garnish (optional)
4 teaspoons mayonnaise, or as needed (optional)
4 teaspoons ketchup, or as needed (optional)
4 teaspoons prepared yellow mustard, or as needed (optional)
4 leaves lettuce (optional)
4 slices tomato (optional)
4 slices onion (optional)
4 slices pickle, for garnish (optional)
Directions:
1. Place each slice of pork tenderloin
between two pieces of sturdy plastic (such as a cut-up large plastic freezer
bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2
by 5 inches in size.
2. Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
3. Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
4. Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
5. Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.
2. Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
3. Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
4. Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
5. Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.
Corn Fritters
Ingredients:
3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained
Sugar
Directions
1. Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C)
2. In a medium bowl, combine flour, baking powder, salt and sugar
3. Beat together egg, milk, and melted shortening
4. Stir into flour mixture
5. Mix in the corn kernels
6. Drop fritter batter by spoonfuls into the hot oil, and fry until golden
7. Drain on paper towels
8. Sprinkle with sugar and serve hot
Ingredients:
3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained
Sugar
Directions
1. Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C)
2. In a medium bowl, combine flour, baking powder, salt and sugar
3. Beat together egg, milk, and melted shortening
4. Stir into flour mixture
5. Mix in the corn kernels
6. Drop fritter batter by spoonfuls into the hot oil, and fry until golden
7. Drain on paper towels
8. Sprinkle with sugar and serve hot
