RECIPES: 03/28/19 THE LOCAL DISH

The Captain’s Classic

4 slices Texas toast

6-8 oz. Aged Cheddar cheese (1 ½-2 cups)

2 eggs

2 Tbsp. evaporated milk

1 ½ c. Peanut Butter Cap’n Crunch® cereal, lightly crushed

2 Tbsp. butter; divided

Layer tow Texas toast slices with cheddar; top with remaining toast slices. Whisk eggs and milk in a shallow, large bowl. Place cereal in another shallow, large bowl. Dip one sandwich into egg mixture, coating both sides. Then dip both sides of sandwich into cereal, patting to help coating adhere. Melt 1 Tbsp. butter in large skillet over medium-low heat. Toast one sandwich for 2-4 minutes on each side or until bread is golden brown and cheese is melted. Repeat with remaining sandwich. Makes 2.

NOTE: aged cheddar is smooth and creamy with a “nutty” flavor. The tangy, sharp cheese flavor is an ideal match for the sweetness of the cereal.

 

Smithfield “Prime” Pork chops with a Garlic and Brown Butter Sauce

2 bone-in pork chops (about ½” thick)

1 Tbsp. olive oil

2-3 garlic cloves; chopped

4 Tbsp. butter

1 tsp. fresh thyme

Salt and pepper to taste

Heat olive oil in skillet or cast-iron pan over HIGH heat. Salt & pepper both sides of pork chops, to taste. Lower heat to MEDIUM. Place pork chops in pan and cook until golden brown on both sides, about 3-4 minutes per side or until pork chops register 145° in thickest part of the chop. Add garlic, butter and thyme to pan, stirring for 1-2 minutes. Remove pork chops to plate and top with butter mixture.

 

Nacho Grilled Cheese

Bread

Pepper Jack cheese

Jalapeno peppers, sliced

Crushed tortilla chips

 

Apple and Brie Grilled Cheese

Bread

Brie cheese; sliced

Thinly sliced apple

Brown mustard