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Our View: Textbook authors' reasoning hard to fathom ... Emergency Services ... 'We tried to de-escalate it' ... Our View: Textbook authors' reasoning hard to fathom ... Emergency Services ... FOOD Pork perfection: Consider pork steaks instead of ham for the Easter dinner table Consider pork steaks instead of ham for the Easter dinner table By Margaret Maples More Content Now MailTribune.com By Margaret Maples More Content Now Posted Mar. 19, 2015 @ 10:19 am Updated Mar 19, 2015 at 10:20 AM By Margaret Maples More Content Now Posted Mar. 19, 2015 @ 10:19 am Updated Mar 19, 2015 at 10:20 AM » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2325,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> How did ham become the go-to centerpiece for Easter feasting? While we work on that answer, let’s dare to be a little different and pan-fry center-cut pork steaks instead. These are sometimes so large that two can be carved into four servings. Affordable, delicious, easy and fast. You’ll love this little piggy. Rinse the pork steaks and pat them dry. Pan-frying is easy: Dust the pork in salted flour. Let the pieces dry for a few minutes while you melt two tablespoons of unsalted butter in a skillet over medium-high heat. Place the floured pork in the skillet and cook for three to four minutes on each side. Apples are traditional partners for pork, so we’re having apple chutney. This recipe is simple: In a saucepan over medium heat, place about a tablespoon of canola or peanut oil. When that’s hot enough, saute 2 tablespoons of diced red onion, 2 tablespoons of diced celery, 1/8 teaspoon dried ginger, 1/2 teaspoon of red curry powder and 1/8 teaspoon of salt. When the onion becomes soft, add 3 teaspoons of apple cider vinegar and 1/4 cup of chicken stock. Stir well and add 1 cup of diced apple (1 small apple in quarter-inch pieces). Put a lid on this mixture and let it cook gently until the apple chunks are soft but not mushy. The chutney can be made ahead and stored in the refrigerator. Heat it before serving with the pork. Add a little color The night before the Easter dinner, you can peel carrot, red potato and sweet potato and cut them into uniform strips. Use butter, salt, and dried oregano and thyme to flavor during roasting. The carrot and potatoes are done when they’re fork-tender. Store these in the fridge and heat before serving. Our other bit of color, broccoli mousse (see recipe), tastes best soon out of the oven, but you can steam the broccoli the night before. This simple creation is a tweaked version of a side dish in “Elegant Irish Cooking” by Noel C. Cullen. I added very sharp cheddar cheese and a little prosciutto, but feel free to tailor the recipe to your family’s taste. Brunch potential If you decide to do a brunch buffet for the holiday, broccoli mousse can be used to fill boiled eggs or create quick hors d’oeuvres. And now that spring is here, can patio weather be far behind? Keep these finger foods in mind for friendly after-work and weekend get-togethers. By Margaret Maples More Content Now MailTribune.com By Margaret Maples More Content Now Posted Mar. 19, 2015 @ 10:19 am Updated Mar 19, 2015 at 10:20 AM » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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