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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Harvill’s Produce Farmers’ Market

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Having been in the food industry most of my life, and working with local restaurants, Harvill’s has been the top local produce provider in the Orlando area as far back as I can remember. Located at 8775 S. Orange Ave. Orlando, Florida, they’ve just recently opened a retail market to the public. I visited it today and it’s awesome. I took a few pictures to give you a peek at what’s in store for you.

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If you live here locally, make Harvill’s produce farmers’ market-retail store a must stop, for all your fruit and vegetable needs. For more information visit their website at www.harvillsproduce.net.

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Marinating With Yogurt

2015-06-11 18.02.28

Whenever I buy a lean type of protein,  like skinless-boneless chicken or boneless pork cutlets, I usually use some type of marinating method to help tenderize the meat. What about smaller portions of meat that may not need that 24-hour brine?

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For example, center cut boneless pork loin chops. I think marinating smaller cuts like this that are around an inch in thickness are an excellent candidate for #yogurt.

Yogurt is naturally acidic and can act as a tenderizer. Other cultures have used yogurt for many years just for this reason.

Greek yogurt is thicker with less liquid. and I think it clings to the meat much better than the regular variety. Here I’ve added 1 tablespoon dried oregano,  1 tablespoon garlic powder, 1 tablespoon Kosher salt, and 1 teaspoon freshly cracked black pepper. You could really add any type of dried spices you like depending on the type of flavor profile you’re going for.

I stir everything together, combining the spices with the yogurt. Next, I submerge all the pork making sure they are all are completely coated.  I cover with plastic wrap and refrigerate for 1 -2 hours.

I used a mixture of Panko and Italian seasoned breadcrumbs for this recipe, around 50/50, dipping them into the breadcrumb mixture, shaking off the excess crumbs. Place the breaded cutlets onto a sheet pan and transfer them back into the refrigerator, another 30 minutes. I used Grapeseed oil here, but Canola oil would work fine too. I pan fry them 2 minutes per side, or until they’re lightly browned on each side.

Once the pork cutlets have good color on both sides, place them on a wire rack over a foil covered sheet pan. This allows heat to flow evenly around the pork. Next, into a 350-degree F. oven for another 15 minutes.

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Once you’ve tried marinating this way, you’ll be amazed at how tender and flavorful pork and chicken can be.

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