Pork Chops with Three Apple Slaw

Pork Chop with Three Apple Sauce

Photo Cred: Victor Protasio, Food&Wine Magazine, 2019.

Recipe by
JUSTIN CHAPPLE
Food & Wine Magazine
September 2019

For his zippy version of coleslaw, F&W’s Justin Chapple swaps the cabbage for a mix of sweet and tart apples—Gala, Honeycrisp, and Granny Smith—and then tosses them with a creamy, Tabasco-laced dressing.

Serves 4

Ingredients:
Four  10-ounce bone-in rib-cut pork chops,1 inch thick
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 tablespoon canola oil
1 Honeycrisp apple
1 Gala apple
1 Granny Smith apple
1/4 cup mayonnaise
4 teaspoons apple cider vinegar
1 teaspoon poppy seeds
1/4 teaspoon hot sauce (optional)
4 inner celery stalks, thinly diagonally sliced, plus 1/4 cup celery leaves
1 cup chopped fresh flat-leaf parsley
1/3 cup snipped fresh chives

Directions:
Season pork chops with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large cast-iron skillet over medium-high. Add pork chops to skillet; cook, turning occasionally, until browned and an instant-read thermometer inserted in thickest part of chop registers 135°F, 5 to 6 minutes per side. Set aside.

Cut each apple lengthwise into quarters, and discard cores. Thinly slice apple quarters lengthwise; stack slices, and cut lengthwise again into thin sticks.

Whisk together mayonnaise, vinegar, poppy seeds, and hot sauce in a large bowl; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add apple sticks, celery, celery leaves, parsley, and chives; toss to combine. Serve immediately with pork chops.

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Roasted Shrimp Salad

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Summer cooking is all about keeping cool, and you can do just that with this herbaceous shrimp salad that can be served as an appetizer or as a main course. Feel free to add you own special twist with different herbs and citrus flavors.

Serves 6

Ingredients:
1 large seedless cucumber
2 pounds of 16-20 count raw shrimp, shelled and deveined
1 firm avocado
1 lime, juiced
2 cloves garlic, minced
1/4 cup fresh mint, chopped
2 Tablespoons cilantro, chopped
1 Tablespoon fresh chives, snipped
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions:
Preheat the oven to 450 ° F.

Chop the cucumber into 3/4 inch quarter chunks. Place the chunks in a colander and toss them with a pinch of salt or two. Place the colander over a bowl and allow the cumbers to stand for 20 minutes. After salting, remove the cucumbers from the colander and pat dry with clean paper towels, add to a salad bowl and set aside.

Line a large rimmed baking sheet with parchment paper. Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.

Roast the shrimp in the oven for 5-7 minutes, until pink. Cool the shrimp on the baking sheet.

Meanwhile, chop the avocado in 3/4 inch chunks. Add the avocado, minced garlic, chopped mint leaves, cilantro and chives into the salad bowl with the cucumber chunks. Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, and adjust with alt and pepper as needed.

Cover and place in the refrigerator and chill until ready to serve. Garnish with avocado slices and cilantro sprigs, if desired.

Cook’s Notes:
Cucumbers, with their delicate flavor and translucent flesh by nature are very watery. For the most part, it you are planning to combine them with any other ingredients, use the best variety of seedless cucumbers available to you.

Then, you must salt them to draw out as much liquid as possible. If you skip this step, a puddle of near-flavorless liquid will form quickly at the bottom of your salad bowl, your dip or soup will separate like curdled mayonnaise.

But if you can only find the kind with seeds, make sure, you must eviscerate them, cut them open length wise and scoop out the seeds with a spoon. Why, you may ask? Well, cucumber seeds, tend to springy, and evasive, will ruin the texture of any salad, soup, or dip.

To salt cucumbers, begin by lining a colander with paper towels, add the cut up cucumbers to the colander and light salt them. Allow them to stand for 20 to 25 minutes, then remove from the colander and pat dry with paper towels and you are good to go to use them as you please in your recipes.

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Chilled English Pea Soup with Crab and Meyer Lemon

Chilled English Pea Soup with Crab and Meyer Lemon

Photo Credit: Eric Wolfinger, Food and Wine Magazine, 2018

 

By SARAH HELLER
Food and Wine Magzine
April 2018

This refreshing, verdant English pea and watercress soup is the perfect base for a zesty crab salad. Chef Sarah Heller of Napa’s Radish Leaf Cuisine folds sweet Dungeness crab with Meyer lemon, crème fraîche, and a host of delicate spring herbs before mounding atop each serving of the soup. Any lump crab meat or cooked, chilled shrimp would also work.

Serves 6

Ingredients:
2 tablespoons olive oil, plus more for garnish
1 small sweet onion, diced
2 small celery stalks, diced
1 garlic clove, smashed
2 teaspoons kosher salt, divided
3 cups whole milk, divided
5 cups fresh English peas, shelled
2 bunches watercress (about 4 ounces), rinsed
1 teaspoon ground white pepper
1/4 cup crème fraîche
1 tablespoon chopped fresh chives, plus more for garnish
1 tablespoon chopped fresh dil
1 tablespoon chopped fresh tarragon
1 teaspoon Meyer lemon zest
3 tablespoons fresh Meyer lemon juice, divide
1/2 pound cooked Dungeness or other lump crabmeat
Pea tendrils and freshly ground black pepper, for garnish (optional)

Directions:
Heat oil in a large saucepan over low. Add onion, celery, garlic, and 1 teaspoon salt. Sauté until onions are translucent, 10 to 12 minutes. Add 2 cups milk; bring to a simmer, and cook until vegetables are tender, about 10 minutes. Remove from heat; let cool slightly.

While vegetables are cooking, prepare a large bowl of ice water and bring a large pot of water to a boil over high. Add peas to pot, return to a boil, and cook until peas are bright green and just tender, about 2 minutes. Remove peas with a slotted spoon, and immediately plunge into ice water. Return water in pot to a boil, add watercress, and cook until bright green and wilted, about 1 minute. Plunge watercress into ice water. Drain peas and watercress; set aside peas. Squeeze watercress to remove as much water as possible.

Combine peas, watercress, and remaining 1 cup milk in a blender. Process on high until smooth. Working in batches if necessary, add onion mixture to blender; process on high until smooth. Pour through a fine wire-mesh strainer into a bowl; discard solids. Season with remaining 1 teaspoon salt and white pepper. Cover and chill until ready to serve, at least 2 hours or up to 1 day.

Whisk together crème fraîche, 1 tablespoon chives, 1 tablespoon dill, tarragon, lemon zest, and 2 tablespoons lemon juice in a medium bowl. Gently fold in crab. Chill until ready to serve, at least 30 minutes or up to 2 hours.

Stir remaining 1 tablespoon lemon juice into soup. To serve, pour 3/4 cup soup into each bowl, add one large dollop of crab salad in center of soup, and drizzle with oil. Garnish with chives, pea tendrils, and black pepper, if desired.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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