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Friday, October 19, 2012

*friday special.

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My friends, I am tired.


It is Friday!


But I am tired. It's been a heck of a week—pushing out the December/January issue (my god, is 2013 really so soon?) has required regular 13- and 14-hour days, and I am tired.

I am also overstuffed, because regular 13- and 14-hour days makes a person feel sorry for oneself and go on a great big binge on takeout food she doesn't even really want.

What I really want is comfort food, and unfortunately pizza that causes heartburn doesn't really feed the need.

This, however, does. Every time.

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Katsu Pork with Spicy Peanut Noodles

2 cups fat-free, low-sodium chicken broth
2 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon minced fresh ginger
¼ cup finely diced onion
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
¼ cup creamy peanut butter
1 tablespoon Sriracha
1 tablespoon red curry paste
3 tablespoon olive oil, divided
½ small head cabbage, thinly sliced
4 green onions, chopped
2 tablespoons butter
4 pork cutlets or very thin chops
Kosher salt
Black pepper
All-purpose flour
2 eggs, beaten
Panko
10 ounces buckwheat soba noodles, cooked according to package directions
1 tablespoon cornstarch
Garnishes: chopped green onions, sesame seeds

1. Combine first 10 ingredients in a medium saucepan over medium heat, whisking until mixture comes to a boil. Reduce heat, simmer, and cook, stirring often, 10 minutes. Reduce heat to low, and keep warm.

2. Heat 1 tablespoon olive oil in a medium skillet over medium heat; add cabbage, and cook 5 minutes or until cabbage just starts to soften. Stir in green onions. Cover, reduce heat to low, and keep warm.

3. Heat butter and oil in a large, deep skillet over medium heat until butter melts. Meanwhile, sprinkle pork on both sides with kosher salt and black pepper. Dredge pork in flour; dip in egg, and dredge in panko. Cook pork in butter mixture 3 to 4 minutes on each side or until golden brown.

4. Bring peanut sauce back to a boil. Whisk together cornstarch and 2 tablespoons water; add cornstarch mixture to sauce, whisking about 1 minute or until thickened.

5. In a very large bowl, stir together noodles, cabbage mixture, and peanut sauce. Divide noodles among 4 serving plates, and top with pork. Garnish, if desired. Makes 4 servings. 

 

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I am a work in progress. I perpetually need a hair cut. I'm totally devoted to my remarkable nieces and nephew. I am an elementary home cook and a magazine worker bee. (Please criticize my syntax and spelling in the comments.) I think my dog is hilarious. I like chicken and spicy things. I have difficulty being a grown-up. Left to my own devices, I will eat enormous amounts of cheese snacks of all kinds.

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