8B • MAR. 1, 2024
GOOD FOOD
bransonglobe.com
Perfect Pork Chop with Blackberry Wine Reduction Sauce
BY CHEF JEFF WOODWARD, THE ROGUE CHEF Servings: 2
Total Time: 35 minutes Ingredients for Pork Chops & Marinade:
• 2 Pork Chops • 2 Cloves Garlic, minced • ¼ tsp Shallot, finely minced • 1T Lime Juice • 1 tsp Rogue Chef’s Brewer’s Salt • 1 tsp Pepper, finely ground • 3 T Olive Oil Ingredients for Blackberry Reduction: • 1 Pint of Fresh Blackberries • 3 C Blackberry Wine • 1 Large Cinnamon Stick • ½ C Blackberry Butter
• ½ C Sugar in the Raw • 3 T Elderberry Vinegar Instructions: 1. Combine all the marinade ingredients (except Pork Chops) in a small bowl to make marinade. 2. Put marinade in a ziplock bag. 3. Add pork chops and let sit for at least two hours (no more than 24 hours) in the refrigerator. 4. Preheat the grill to 500º then add pork chops. 5. Turn heat down to medium and cook for ap-
INSTRUCTIONS: 1. Mix the bread crumbs, eggs, milk, melted butter, onion, salt and pepper and combine with the salmon. 2. Bake at 350 degrees in a greased, uncovered pan for 30 minutes. SAUCE: • 1 tablespoon melted butter • 1 cup milk • 1 tablespoon flour
Boil ingredients together and pour over salmon loaf just before serving. Or slice salmon loaf and pour sauce over the slices. Optional: For a cheesy sauce, add a small amount of Velveeta, American, or cheddar cheese to prepared sauce; stir until melted and smooth and pour over salmon loaf.
proximately 7 mins on each side. The final temperature should be 155º. Note: time may be different depending on the thickness of the pork chop. 6. Put all the ingredients for the Blackberry Reduction in a small pan on medium heat for 30 – 40 minutes. Stir occasionally. Sauce will thicken and reduce to about 90%. 7. Add Blackberry Reduction to the finished pork
chop. GO ROGUE by sprinkling Blackberry Infused Salt on top of the reduction prior to serving. Want Chef Jeff, The Rogue Chef, to make this delicious dish for you? Contact him at www. TheRogueChefBranson. com .
Salmon Loaf BY JANET STEINKAMP, Editor Quick and easy to prepare. Comfort food! INGREDIENTS • 1 large can salmon, drained; remove bones & skin or leave in • 1 cup dried bread crumbs (regular or
Panko) • 2 eggs, beaten • 1 cup milk • 1 tablespoon melted butter • Onion flakes to taste (optional) • 1/2 teaspoon salt • Pepper (to taste)
BURGERS & PIZZA 11863 HWY. 86, BLUE EYE WED. - SAT. 11 AM - 8 PM (417) 779-8000
Quick, meatless dinners for busy Fridays during Lent Staff Reports The folks at Taste of Home magazine have created a great collection of meatless meals that will make Friday dinners during Lent extra tasty! For more details see this link: https:// www.tasteofhome.com/collection/quick-lent-dinnersfor-busy-fridays/ • Vegetarian Linguine: Full of veggies • Black Bean Burritos: Low fat and delicious • Spinach Feta Turnovers: Fancy...but easy • Skillet Mac & Cheese: Simple and delicious • Veggie Fajitas: Colorful, tasty and healthy
• Pesto Vegetable Pizza: A fast cure for pizza cravings • Pepper Ricotta Primavera: Skillet meal that comes together in 20 minutes • Muffin-Tin Lasagnas: Fun solution for makeahead meals and potlucks • Penne with Veggies and Black Beans: Hearty skillet meal • Vegetarian Pad Thai: Zesty and fresh-tasting • Pressure Cooker Stuffed Peppers: Meal-in-one classic that’s also good for you • Pressure Cooker Manchester Stew: Packed with veggies, beans and deliciousness.
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