Jess's Recipes

Serves 4 Work: 20 minutes Total: 35 minutes Ingredients 4 1/2-inch-thick boneless center-cut pork chops (6 ounces each) 1 teaspoon kosher salt Ground black pepper 4 slices prosciutto 3 tablespoons olive oil 12 sage leaves 2 tablespoons drained capers 1 tablespoon unsalted butter Zest and juice of 1 lemon 1 6-ounce bag baby spinach leaves Directions 1. Heat oven to 300 degrees F. Season pork with salt and pepper and wrap a slice of prosciutto around each chop's center. 2. Heat 2 tablespoons oil in a large nonstick skillet over high heat. Add chops and cook until golden brown and cooked through, 2 to 3 minutes on each side. Place on a rimmed baking sheet in the oven to keep warm. Do not wipe out the skillet. 3. Add 1 tablespoon oil and the sage leaves to the skillet and cook for 1 minute over medium-high heat; remove sage. Remove pan from heat and whisk in the capers, butter, lemon juice, and zest. Transfer sauce to a dish. 4. Add spinach to the pan and cook until it wilts, about 2 m...

From Julia Child's "The Way to Cook" adapted for 3 heritage turkeys (plus a lot :) ) 5 pounds ground sausage 10 cups chopped onions 3 chopped celery bunches 5 cornbread trays - crumbled in food processor 5 slices bread made into breadcrumbs - crumbled in food processor 8 - 10 eggs 5 TBS sage 3 - 4 sticks of butter - melted! salt and pepper Saute sausage meat. Remove sausage and set aside. Leave fat in pan, saute onion until tender - approx. 10 min. Add celery and saute 5 min more. Blend onions and celery with the sausage. Add the cornbread, breadcrumbs and eggs. Season to taste and fold in the melted butter.