From the new West Coast Prime Meats Cookbook, this Pork Chop Milanese with Prosciutto and Checca provides just a taste of the over 100 recipes from over 50 restaurants. This detailed and picturesque book also includes delicious recipes from the very own kitchen of the West Coast Prime Meats founders, Craig and Amy Nickoloff.
Culinary traditions are not foreign to the Nickoloff family as the founding grandfather came to the United States at the young age of 12 years old from Bulgaria. Among the many jobs held, he worked for the Canadian Railway, owned a restaurant in Michigan and once moving to California, for the commissary at Lockheed Martin. It’s the “Great American Story”.
In 1977, the family opened Claim Jumper in Los Alamitos. Within a few years, Claim Jumper grew to over 40 locations across 9 states and was later sold. During this time, Craig founded West Coast Prime Meats as he saw a need for a smaller, niche customer oriented meat company that could deliver specialty meats of premium quality on-demand. Beginning as the in-house butcher for the restaurant, West Coast was able to respond quickly to changes in dining patterns and preferences. Most recently, they have seen an increase in the need to meet the requests for grass-fed vs corn-fed meats, dry-aged or wet-aged, free-range hens or caged are just some of the questions and requests asked by customers.
So why create the cookbook? Says one of the Founding Partners, Amy Nickoloff, “We wanted to showcase our customers – the restaurants. They are the backbone of our business.” The West Coast Prime Meats cookbook was a labor of love. From the recipes to the photos to coordinating with all of the chef contributors, this cookbook does not disappoint. Beef, Burgers, Lamb, Goat, Pork, Poultry, Seafood and Veal – West Coast has it covered with dishes such as: Herb-Crusted Colorado Rack of Lamb, Spicy Grilled Quail, Chicken Piccata, N’awlins BBQ Shrimp, and Pancetta Crisps. The cookbook also provides useful information on needed Tools and Equipment, Notes from the Pros, detailed explanations of cuts of beef and more including a bio, photos and recipe from each chef and restaurant contributor.
Each book costs $25 and can be purchased here: West Coast Prime Meats Cookbook $5 from the purchase of each book is donated to the Gary Sinise Foundation and the Wounded Warrior Project.
This featured recipe is from restaurant Il Corso located in Palm Desert, California. Chef and owner, Mario Marfia shares, “A lot of what influenced me [as a chef] came from Tuscany.” Chef Mario’s son was born there and today, you will find father and son working together at the well-loved Il Corso.
Chef Mario’s recipe features a Mediterranean version of Pork Chop Milanese which is paired with a crisp, pan-fried pork chop, prosciutto and checca, a fresh tomato relish. In the ingredients provided below, I added my healthier substitutions in parentheses. Also, this recipe calls for 2 14-ounce pork chops and serves 2. To lighten the load, divide into 4 servings.
When asked if there will be a cookbook number 2, Amy shyly says, “That just may be in order!” In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
