Grilled Pork Chops with Balsamic Cherries

IMG_3116 pork chop

As the Summer of 2020 is quickly drawing to a close, I know that many of us probably have hit “the cooking wall” during the ongoing COVID-19 Pandemic and it’s okay. We have to remind ourselves that everything does not have to perfect, as we are all looking for easier ways to prepare meals and break through the doldrums of being at home.

The one comfort I do find in my every day life can be found in my kitchen. Cooking has always served as my therapy in one form of another. With a little imagination, there is endless combination of proteins and produce that can grace your table. And if you like to eat seasonally, summer fruits like cherries, peaches and melon can take center stage in sweet and savory dishes.

This recipe is easy and only takes five ingredients and takes advantage of common pantry items like balsamic vinegar and olive oil. You can use bone in or boneless pork chops. I prefer bone in chops as they are less likely to dry out on the grill. Pork goes well with just about any type of fruit. Feel free to mix it up a little by using peaches, apples, blueberries, black berries or even strawberries, if you like.

Serves 4

Ingredients:
1 tablespoon balsamic vinegar
1 1/2 cups of fresh cherries, pitted and cut in halves
4 bones pork chops
3 tablespoons of olive oil
2-3 tablespoons fresh parsley, finely chopped
Kosher salt, to taste
Ground black pepper, to taste

Directions:
Preheat an outdoor grill or indoor grill pan to medium heat.

In a small bowl, add the balsamic vinegar and season with salt and pepper. Ass the cherries and toss to coat. Allow the cherries to stand at room temperature and marinate for at least 30 minutes.

Pat the pork chops dry with clean paper towels. Brush the pork chops all over with 2 tablespoons of olive oil. Season both sides with salt and pepper, to taste.

Place the pork chops on the grill and cook 3 to 4 minutes per side, until thoroughly cooked. Using an instant read thermometer inserted into each pork chop, the temperature of the meat should be 145 °F. If you are using bone-in pork chops, cook them for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145º F, as well.

Using tongs, remove the chops from the grill and place on serving platter, allowing them to rest for at least 5 minutes.

To serve, spoon the cherry mixture over the pork chops and garnish with parsley.

Cook’s Notes:
Fresh bing cherries were used for this recipe, but any variety of sweet cherry will also work in this dish. I find that a little bit of sweetness goes particularly well with pork dishes.

If you are only able to find sour cherries, it is recommended that you add one teaspoon of sugar to the sauce as it reduces. This dish tastes great with either fresh or frozen cherries, so use fresh if they are in season and if you are still craving this dish in the dead of winter, it is perfectly fine to use frozen cherries.

If you do not have any parsley on hand, herbs like thyme,rosemary or tarragon would work beautifully in this dish.

Also, you can substitute the pork with chicken thighs or boneless chicken breasts.

Alternatively, you can dredge the pork chops in seasoned flour and shallow pan fry until golden brown.

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Roasted Golden Beet & Yellow Tomato Pizza

IMG_2641 Pizza

Pizza Arrosto Di Barbabietola Dorata e Pomodoro Giallo is what this pizza is called in Italian….

I was looking for something different in terms of making a healthy pizza. I had an abundance of golden beets. So I roasted them and made pizza dough that was topped off with red onions onions, lots of roasted golden beets, a little fresh mozzarella and a little bit of crumbled goat cheese. A little salt and a little honey added the sweet and savory taste that made this almost vegan pizza, Oh so good! And of course a glass of Chardonnay went perfectly with this pizza. A glass a wine is optional, but I highly recommend it!

And if you know someone who doesn’t like beets, this pizza might convert them.

Makes One 10-inch Pizza, Serving 8

Ingredients:

One 4-ounce golden beet
1 teaspoon olive oil
1 pound Basic Pizza Dough
1 cup shredded mozzarella cheese
cup goat cheese, crumbled
1/2 red onion, thinly sliced
1/2 pint yellow cherry tomatoes, halved
1/4 teaspoon kosher salt
1/4 teaspoon fresh thyme leaves
1 teaspoon honey
Fresh basil leaves, for garnish
Fresh snipped chives, for garnish

Special Equipment:
Parchment Paper
Pizza Stone

Directions:

Preheat oven to 450°F.

Leave root and 1 inch of stem on beet; scrub with a brush. Wrap beet in parchment paper and place on a baking sheet. Bake at 450°F for 40 minutes or until tender. Remove from oven; cool. Trim off beet root; peel off skin. Cut beet in half crosswise; thinly slice halves.

Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Increase oven temperature to 500°F.

Preheat pizza stone 30 minutes before baking pizza.

Gently brush oil over Basic Pizza Dough. Sprinkle the mozzarella cheese on top of the dough, followed by beet slices,red onion and yellow tomatoes, evenly over dough, leaving a 1/2-inch border. Slide dough onto preheated pizza stone, using a spatula as a guide. Bake at  500° F  for 8 minutes or until crust is golden.

Remove from pizza stone. Sprinkle with salt  and drizzle with honey. Garnish with fresh basil leaves and snipped chives.

Cut into 8 wedges and serve.

Cook’s Notes:
If you can substitute shallots for the red onion, if desired. A commercially prepared pizza crust also works in a pinch when there is not enough t time to make the pizza dough.

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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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Shrimp Scampi Florentine Pasta

IMG_0045 2

The classic Florentine preparation places the main ingredient on a bed of buttery spinach, topped with sauce and cheese and browned under the broiler. We’ve replicated the basic idea, giving you all those rich and cheesy flavors, but with less effort than a full-on Florentine. We’ve even improved it, with a bit of heat from the red pepper flakes. Tip: An easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

SERVES 2

INGREDIENTS:

5  ounces spaghetti pasta
2 tablespoons olive oil
1/2 pound 16-20 count shrimp, peeled and deviened
1 shallot, peeled and minced
2 garlic cloves, minced
5 ounces  baby spinach, roughly chopped
¼  bunch fresh flat leaf parsley, minced
2 teaspoons mirepoix base or vegetable
¼ cup light cream
1 ounce grated Parmesan cheese
Salt, to taste
Ground black pepper, to taste

DIRECTIONS:

Bring 3 1/2 cups water and 2 teaspoons salt to a boil in a medium pot. Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta boils, cook shrimp.

Heat 2 teaspoons olive oil in a large cast iron skillet over medium-high heat, until oil is shimmering. Working in batches if necessary, add shrimp to the skillet n and cook undisturbed until seared on one side, 1-2 minutes. Flip shrimp, and add shallot and garlic. Cook until aromatic, 30-60 seconds.

Lower heat to medium. Add the parsley and spinach to the skillet and stir occasionally until spinach is wilted. Add the shrimp and stir to cook until the shrimp is opaque and pink when it reaches a minimum internal temperature of 145ºF, 2-3 minutes. Stir in cream, Parmesan, half the pasta cooking water, mirepoix base, and pasta. Reduce the heat to a simmer. Once simmering, cook until sauce is slightly thickened, 2-3 minutes. If too dry, add additional pasta cooking water, 1 tablespoon at a time, until desired consistency is reached.

Remove the skillet from the heat and season with salt and  crushed red pepper flakes, to taste.

To serve divide, the shrimp Florentine between two plates and garnish the pasta with parsley.

 Bon appétit!

Cook’s Notes:

Many chefs consider mirepoix to be the key ingredient for adding that extra umph to a dish. It’s the secret sauce; the essential ingredient; the reason your food tastes so good. Mirepoix plays an important role in flavoring soups, stews, casseroles, braised meats, and marinades.358 (1)

You can find mirepoix soup bases in the soup aisle of your local supermarket. If that is not the case you buy it online at speciality gourmet shops. Click here for the link.

To learn how to make your own mirepoix base, just click here for the link to a great teaching video.

Hello Friends!

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.

Thank you so much!