Saucy's Catering

meats and fish

Pork Chops with a Raisin Gorgonzola Sauce 
(These chops are my favorite.  They are so moist and tender!) 
Serves: 6 
4 tablespoons butter 
6 butterflied pork chops 
1/2 cup chicken broth 
1/4 cup fresh parsley, chopped 
1/3 cup raisins 
5 ounces gorgonzola cheese 
Salt and pepper, to taste 
Additional parsley for garnish (optional) 
Preheat oven to 350 degrees. 
In a large skillet, add the butter and stir until it melts, then add the chops and cook on high about 2 minutes per side or just until browned.  DO NOT OVERCOOK.  (This time should be reduced if the chops are thin.) Remove chops to a baking dish and set aside.  
To the same skillet add the broth, parsley, and raisins and cook on medium high heat until the sauce begins to boil.  Reduce temp to low and stir in cheese and cook until creamy.  Add salt and pepper to taste and pour over chops.  Cover baking dish and bake approximately 10 minutes or until the internal temperature of the pork chops reaches 165 degrees.  Plate the chops and sprinkle with more parsley for garnish.

 Roasted Pork Tenderloin 
Serves 4
1/2 cups olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin

Combine all ingredients and marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium heat, sear each side of tenderloin for 2-3
minutes. Place in the oven and cook for 20 minutes or until the meat has reached 160. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter
Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin. Enjoy. 

clam stuffed shrimpBaked Stuffed Shrimp with Clams 
Serves: 4 
1 pound jumbo shrimp, uncooked
25-30 saltine crackers (can also use Ritz or a combo of both)
3 tablespoons butter, melted
1 (6-ounce) can minced clams
2 tablespoons finely chopped parsley leaves
1/8 teaspoon garlic powder
Salt and fresh cracked black pepper 
2 tablespoons butter, cubed
1/3 cup sherry – medium dry
Parsley sprigs for garnish
Lemon wedges for garnish 
Preheat oven to 350 degrees F. Peel and devein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly. 
In a food processor or medium bowl, combine the cracker crumbs, butter, clams (including liquid), parsley, and garlic powder.  Stuff each of the shrimp with the clam mixture.  Salt and pepper to taste. Arrange the stuffed shrimp in a large baking dish; add in pieces of butter and pour sherry around the shrimp. 
Bake approximately 10 to 15 minutes or until shrimp are opaque in center.  Remove from oven. 
TO SERVE: Arrange shrimp on a serving platter. Garnish with fresh parsley and lemon wedges. 
NOTE:  This stuffing can be used to stuff mushrooms.  You can also substitute the clams for shrimp and maybe add a little parmesan!  Be sure to lightly salt the inside of the mushroom before you stuff it.  YUM

 Shrimp CocktailShrimp Cocktail

Prepare fresh shrimp to your liking.

Serve with Shrimp Cocktail Sauce:

6 tablespoons tomato ketchup or chili sauce (or combo of both)
2 tablespoons horseradish
4 tablespoons lemon juice 
2 tsp Worcestershire sauce (or to taste)
celery salt to taste 
Tabasco sauce 
Combine all ingredients in a bowl and stir until well mixed. Add celery salt and Tabasco sauce to your taste. Chill and serve.

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