Stuffed Pork Chops and Rice-A-Roni
Okay... It wasn't the real San Francisco Treat® Rice-A-Roni®. It was a Faux Roni. I'm the only San Francisco treat in our house.
And while the Faux Roni was good, the real stars of the show were the pork chop. They were real goodies!
For the stuffing, I sauteed a shallot in a drizzle of olive oil. Next went a couple of chopped mushrooms. When they were browned, I added a splash of red wine - literally a splash - and then a few handfuls of arugula. After it all cooked down, I pulled it off the heat and added a handful of grated parmesan cheese.
I slit 2 one-inch-thick pork chops and made pockets. Into the pockets went the stuffing. They went into the oven at 350° for 20 minutes.
It was a great combination.
I added a bit of pepper to the filling but didn't need any salt. I also stuffed them more than I really needed to, but it was worth it. It really went well with the chop.
For the Fax Roni I sauteed a half-cup of orzo and a half-cup of rice in a bit of butter. I added a bit of garlic powder, salt & Pepper, and then about a cup and a half of chicken broth, brought it to a boil, and then simmered it for about 20 minutes.
Just like mama used to make.
Tulips in the Garden...
Tulips in the garden
Tulips in the Park
But the Tulips I like best
Are the Two Lips in the dark.
I don't remember the first time I heard my father say that little ditty, but I do know that I heard it so many times - along with his dozen or so of other corny jokes and sayings - that when there are but a few dozen brain cells left in this poor old head, they will be the ones taking up the space.
Seriously. I can't look at tulips without thinking of it. I can't get into an elevator without thinking of his midget joke. Or see a keg of beer and not think of his light beer story.
And now, when you look at tulips, you'll probably remember that you heard the silliest little rhyme about them...
Pop lives on...
I was thinking of Pop earlier toady when I kinda flashed back on Valentine's Days of my youth. To say that my father spoiled my mother would be a bit of an understatement. When she got up on Valentine's Day, there would be a pile of gifts awaiting her on the kitchen table. See's chocolates, flowers, a new outfit or two (my father bought a lot of my mothers clothes. He had impeccable taste when it came to what she would like and what looked good on her.) Her birthday, Mother's Day, their Anniversary... Mountains of gifts and sappy cards signed "RJ." Of course she saved every one...
They had their differences and they had their rocky moments, but my father appreciated her and knew how hard she worked keeping the house and six kids together while he was gone for his 24 hour fire department shifts and then off at his second job - because being a San Francisco Fire Fighter alone wouldn't pay the bills.
A pile of gifts was only fitting - and he had as much fun buying them and we had as much fun watching her open them as she did. And he kept it up for the remainder of their 53 year marriage.
It's funny the things you remember.
It's also funny the habits you pick up. We finally had to call a gift-moratorium a few years ago because we were doing the same thing to each other. When we each bought the exact same ice cream maker - color, brand, and style - one Christmas (after stating no single-use appliances) we knew it was time to stop.
So while the urge is still there to buy out the store, a couple dozen tulips with a ditty by Pop, and a nice dinner is more in keeping with reality.
And a nice dinner, it was.
Pork tenderloin, twice-baked sweet potatoes, and brussels sprouts.
I sliced the tenderloin into six steaks and marinated them in buttermilk, garlic, salt and pepper. I then breaded them with panko breadcrumbs and fried them in a bit of olive oil.
The twice-baked sweets were really good. After baking them, I scooped them out and mixed the potato with a bit of sour cream, cheddar cheese, and bacon bits. Back into the oven they went for about 15 minutes.
The brussels sprouts just got a bit of butter, salt, and pepper.
Fun memories, a yummy dinner, and more of last night's cake later for dessert with the best guy on the planet.
I'd say it was a successful Valentine's Day.
Monday Mash-Up
I have been remiss in my blogging. All of these pictures of all of these meals have been languishing away on a camera chip.
That just won't do!
I've been channeling my energies into a couple of other websites, designing one and working on a re-design of another. It's fun, but it can keep me away from the other fun stuff if I don't watch myself.
It certainly hasn't kept me from cooking, though.
The above picture is really thick pork chops. I bought a whole loin and cut thick chops, a roast, and some pieces for a carne asada or pozole. Vacuum-sealed and into the freezer. I ♥ my vacuum sealer.
The chops were marinated in white wine (Pino Grigio) and a bit of olive oil, garlic, and Greek oregano. I browned themn in a skillet and then into a 350° oven for about 20 minutes.
The potatoes were cut in half, rubbed with olive oil, garlic, and paprika and went into the same oven - also for 20 minutes.
Real good.
Friday saw a small filet roast with more oven-roasted potatoes. But these potatoes had a twist - a cheesy twist.
After the potatoes were done - roasted at 350° with olive oil, garlic, salt & pepper for 20 minutes - I placed them in a bowl and mixed in chunks of Cambozola cheese until it was melted and the potatoes were cheesy-gooey! Oh yum.
Cambozola is a blue brie, for all intents and purposes. It's name is a combination of Camembert and Gorgonzola. It is a rich, triple-cream cheese with a silky texture and a mild blue flavor. Oh yum, indeed.
Today's lunch was a simple sandwich; ham, turkey, bacon, fontina cheese, and arugula on whole wheat. I would have loved a thick slice of tomato on it but... I rarely buy tomatoes this time of year and I most definitely will not buy a Florida tomato. I read Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit . You should, too. It is an excellent book.
But I digress...
After lunch, I baked another loaf of bread and then put a pot roast on to simmer.
I really like the rye, buckwheat, and white flour combination of this dough. I'll be making more of this, for sure.
And it was the perfect vehicle to sop up the gravy from tonight's Pot Roast!
This is by far, the easiest pot roast in the known universe. Brown your roast, add 1 chopped onion, brown it with a couple of cloves of minced garlic, add 1 cup of red wine (I used a very nice Merlot,) and then add a quart of roasted red pepper and tomato soup. Cover and simmer a couple of hours. 45 minutes before serving, add potatoes, carrots,, and celery. Taste for seasoning and add salt and pepper, as required.
Seriously easy. And seriously good.
And just because we were dessertless, after taking the bread out of the oven I made a buttermilk cake.
If it tastes half as good as it looks, I'll be really pleased.
Pork Tenderloin with Spicy Orange Sauce
I love sauces. I've always thought them to be easy to make and a sauce really can make the every-day into extraordinary with very little effort.
Sauces and gravies have a lot in common, but they are different. A gravy is made with pan drippings. A sauce is made from anything else. Sauces range from milk-based béchamel to emulsified sauces like hollandaise and Béarnaise, and brown sauces, tomato sauces, or juice reductions like the spicy orange sauce I made tonight. We won't even start with the dessert sauces...
Tonight's sauce came about because I still had a few oranges that needed using. I squeezed a cup and a half of juice and went to work. This is really nothing more than boiling down liquids to concentrated their flavor and then thickening it a bit at the end.
Spicy Orange Sauce
- 1/2 cup red wine vinegar
- 1/4 cup sugar
- 1 tsp whole peppercorns
- 1 1/2 cup orange juice
- 1 cup chicken broth
- 1 tsp sambal oelek (chili paste)
- 1 tsp orange zest
- 1 tsp cornstarch dissolved in 1 tbsp water
Combine red wine vinegar, sugar, and peppercorns in small saucepan. Boil until thick and reduced by half.
Add orange juice and chicken broth. Bring to a boil and continue to boil and reduce by half. Strain.
Return to clean saucepan and add sambal oelek and orange zest. Continue to boil and reduce by about half. Lower heat and add cornstarch to thicken to desired consistency.
The sauce could easily be made vegetarian by substituting a good vegetable broth.
I cut a small pork tenderloin into six pieces, flattened them a bit with my hand and put them into a hot skillet. I browned one side, flipped them over, and then covered the pan and continued to cook them for about 5 minutes. They came out perfectly cooked.
The potatoes were cut into thick rings, drizzled with olive oil and sprinkled with a mixture of salt, pepper, paprika, garlic powder, and Guamanian boonie pepper. (I'm getting low...) I placed them on a sheet pan and baked them at 350° for about 35 minutes.
We both cleaned our plates...
Pork and Figs
When I was grocery shopping last week, I came across a tub of bone-in pork roasts. It was January 2nd - the pork-and-sauerkraut-for-New-Year's folks had bought what they needed. These were the leftovers and they were practically giving them away. I picked up a 6lb roast for next to nothing and immediately put it in the freezer. I had no idea what to do with it... I think in all my years, I had never cooked a pork loin blade roast.
I decided that needed to change, today!
I also needed to do a bit of research. I'm fairly confident in the kitchen, but the prospect of actually creating something good improves immensely when I know what the hell I'm dealing with.
First was to find out exactly what a pork loin blade roast is. A quick look in an ancient cookbook stated: The pork loin blade roast is part of the loin closest to the shoulder. It contains part of the blade bone, rib bones, and backbone. It also contains a large loin eye muscle surrounded by several smaller muscles. It is usually prepared by roasting or braising.
Perfect. Now I needed a recipe.
I looked through a few cook books and magazines but didn't see anything interesting, so i headed over to Epicurious.com. I immediately saw a recipe for a Fig and Rosemary Pot Roast and knew I had my dinner for tonight!
This was a really easy meal to put together. It took all of about 10 minutes to get things in the pot and then it braised in the oven for a couple of hours, completely unattended.
It was savory with just a hint of sweetness from the figs. The recipe called for Calimyrna figs. I used Mission figs as they are my favorite and I always have them on hand.
Fig and Rosemary Pot Roast
Bon Appétit | October 2004
Bone-in cuts (like this pork loin roast) require a longer cooking time, but the payoff is big flavor and succulent meat. The meat closest to the bone is always the juiciest, and bone marrow enriches the sauce as the roast cooks.
Yield: Makes 6 servings
ingredients
- 2 cups dry white wine
- 1 8-ounce package dried Calimyrna figs, stemmed, halved lengthwise
- 1 tablespoon olive oil
- 1 6-rib blade-end or center-cut pork loin roast, chine bone removed, ribs cracked
- 1 medium onion, chopped
- 1 medium carrot, peeled, chopped
- 1 tablespoon chopped fresh rosemary
- 2 garlic cloves, chopped
- 1 14-ounce can low-salt chicken broth
- 1 tablespoon butter, room temperature
- 1 tablespoon all purpose flour
- 2 tablespoons Dijon mustard
preparation
Preheat oven to 300°F. Bring wine and figs to boil in small saucepan. Remove from heat and let stand until figs soften, about 15 minutes. Drain figs, reserving wine and figs separately.
Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pot and cook until browned on all sides, about 8 minutes total. Transfer pork to platter.
Add onion and carrot to same pot. Cover and reduce heat to medium-low. Cook until onion is golden brown, stirring occasionally, about 8 minutes. Stir in rosemary and garlic; sauté 1 minute. Add broth and reserved wine.
Return pork to pot, meat side down. Bring to boil. Cover and transfer to oven. Bake until thermometer inserted into center of roast registers 150°F, adding figs during last 10 minutes of roasting, about 1 1/2 hours.
Transfer pork to cutting board. Using slotted spoon, transfer figs to small bowl. Tent pork and figs with foil to keep warm. Spoon fat from surface of sauce. Bring sauce to boil. Stir butter and flour in medium bowl to blend. Whisk 1 cup sauce and mustard into butter mixture. Whisk mustard-butter mixture into sauce in pot. Boil sauce until thickened and slightly reduced, about 8 minutes. Season to taste with salt and pepper.
Transfer pork to platter, surround with figs, and pour sauce over. Carve pork between rib bones.
Came out great. I have to admit I wasn't totally sold on the mustard, but it really did add a nice flavor.
Thank you, Bon Appetit!
Pork and Pears and Puff Pastry
I had a hankerin' for pears today and a bag of assorted red, bosc, and d'anjou pears was the perfect start to both dinner and dessert!
And both were no-brainer-simple!
I cut a small pork tenderloin into eight medallions and browned them in a hot skillet. They came out and in went 4 shallots and 4 pears that had been cored, but not peeled. (If you're using colored pears, it doesn't make any sense to peel them, does it?!?)
I then added about a cup of pear nectar, about a half-teaspoon of tarragon, and let it simmer a moment. I added the pork, covered the pot, and simmered about 15 minutes - until everything was tender. I thickened the sauce with a bit of cornstarch, and that was that!
It was served over a bed of wilted spinach with roasted sweet potatoes on the side.
Maybe 30 minutes start-to-finish.
Meanwhile, I took 2 pears, chopped them, sauteed them in butter, a bit of brown sugar, and a pinch of cinnamon and allspice - and a splash of vanilla. I thickened it with a bit of cornstarch and put a dollop into the center of four squares of puff pastry.
12 minutes in a hot oven.
A good time was had by all...
Babalu
Yes, we're singing Babalu along with Ricky, tonight!
I decided something different was in order tonight. Something vaguely Cuban. I had sampled a pre-made Pork Masitas and thought I could come up with something that would probably not be really authentic - but would probably taste okay. The two flavors I knew I needed were citrus and garlic. Cumin was another logical choice and after doing a quick Google-search to see if I was on the right path, I added Mexican oregano, as well.
The seasonings were done. I needed citrus. I decided to go for it and used oranges, lemons, limes. Can't have too much citrus, right? And Cuba and Bacardi go hand-in-hand, so I added a bit of Bacardi rum. And then, because I like spice, I added a bit of Matouk's Calypso Sauce. I know, I know... Calypso Sauce is from Trinidad and Tobago. That's why I said "vaguely Cuban."
I started off with about a pound and a half of cubed pork from the end of a loin. It was fairly fatty. I marinated it over night in the following:
Marinade
- Juice of:
- 2 oranges
- 2 limes
- 2 lemons
- 2 tbsp Bacardi Rum
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp Matouk's Calypso Sauce
- salt and pepper, to taste
I removed it from the marinade and heated some olive oil in a heavy skillet with a lid.
The pork went in and I covered it, turned the heat way down, and let it braise for about an hour. It created almost a cup of liquid that I (eventually) pulled out and used to cook the rice and beans.
When the pork was tender, I drained it and put it back into he skillet with some olive oil. I then browned the meat while making the rice.
The rice was 1 can of black beans, drained, 1 cup of white rice, and 2 cups of liquid - the liquid from the pork and the remainder tap water. And a pinch of cumin, oregano, and salt. Cooked for 20 minutes.
Plantains would have been more authentic, but I didn't have plantains, so I used a couple of slightly-green starchy bananas. I fried them in the same pan as the pork. Real plantains would have been better. These worked.
The flavors all worked well together. It was just off-beat enough. Not exactly an authentic family dish, but close enough that I have Babalu echoing in my head.
And speaking of Babalu... I had to look it up. Who knew that it was a tribute to a god?!? " Millions of Americanos tuned into I Love Lucy, and most of them probably didn't realize that Ricky Ricardo's signature song was a tribute to an Afro-Cuban god. "Babalu," written by Cuban composer Margarita Lecuona, is about Babalu-Aye, one of the seven main gods of the Afro-Cuban religion Santeria. It was first recorded by Cuban vocalist Miguelito Valdes in 1941."
I love it!
Pork Tenderloin with Cherries
I had a few cherries left - maybe a cup and a half - that were close to losing their oomph. Not being able to let things go to waste, I thought a cherry sauce on a pork tenderloin would be a fun way to use them up.
A million or so years ago I worked at the Hyatt Lake Tahoe. I was hired as a cook at their gourmet lakeside restaurant, Hugo's Rotisserie. Hugo's signature dish was the rotisserie duck. Unbelievably good, it came as a classic l'orage, with a green peppercorn sauce, and a magnificent cherry sauce, among others... I think we used Montmorencies, but I'm not really sure. It was 1976. The fact that I remember I lived at Take Tahoe at all is rather remarkable.
That sauce had our hand-made demi-glace, kirsch, the cherries... it was silken-smooth and studded with perfectly-halved cherries. As it should be in a gourmet resort hotel restaurant.
I knew I wasn't about to replicate that sauce but I also knew "savory" and "cherry" went very well together. I had several directions I could go.
I decided a bit spicy-sweet was the way to go...
Cherry Sauce
- 1 1/2 cup cherries, pitted
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/4 cup bell pepper, chopped
- 1 serrano chile, minced
- 1 tbsp tomato paste
- 1 small tomato, chopped
- 1/2 cup red wine
- 2 tbsp white vinegar
- 1/4 tsp cumin
- salt and pepper, to taste
Saute onion, garlic, and peppers in a bit of olive oil until wilted. Add tomato paste and cook to remove raw tomato taste. Add cumin and cook to remove raw taste. Add tomatoes, wine, and vinegar. mix well.
Add cherries and heat through. Mash some cherries to release juices.
Check for seasoning and ass salt and pepper, as desired.
The flavor-profile was at the opposite end of the spectrum from Hugo's, but it worked really well. The slightly-southwestern spices with the sweet cherries was a fun combination. And it worked perfectly with a grilled pork tenderloin.
Lemon Pork Piccata
I pulled a couple of pork chops out of the freezer this morning before heading off to work. I didn't have a clear idea of what I wanted to do with them, but I had been looking at an old Cooking Light magazine that had a few possible recipe ideas. I often don't have a clear idea of what I'm going to cook for dinner. Early in the week after grocery shopping, there are usually several options. Whatever the final result would be, I knew I didn't need any groceries.
Getting home, I was leaning towards an Asian-inspired dish when I completely changed direction - a pork piccata. The recipe was for a Meyer Lemon Chicken Piccata, but... I didn't have any Meyer lemons and I had pork. No problem, of course.
I substituted the pork cutlets for the chicken, regular lemons for the Meyers, and prosecco for the white wine.
It came out pretty good and very easy to throw together.
Here's the Cooking Light recipe. Play with it as you see fit!
Meyer Lemon Chicken Piccata
Ingredients
- 2 (8-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, divided
- 1/3 cup sauvignon blanc or other crisp, tart white wine
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/3 cup fresh Meyer lemon juice (about 3 lemons)
- 2 tablespoons capers, rinsed and drained
- 1/4 cup chopped fresh flat-leaf parsley
Preparation
1. Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
3. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.
Stuffed Pork Chops and Grilled Romaine
I just love Victor being home on Saturday watching cooking shows. There is always something fun and special awaiting me when I get home.
I came home today to find the guest room carpet cleaned and one wall painted (we won't mention the paint spill that necessitated the carpet cleaning...) and dinner just ready to go into the oven. Stuffed pork chops!
Victor made a stuffing of bread crumbs, sun-dried tomatoes, celery, carrots, and goat cheese. Into a 350° oven for about 30 minutes. (They were thick chops)
But the new and fun thing was Grilled Romaine Lettuce with a Creamy Caesar Dressing!
Fun, indeed!
He was watching Alex's Day Off and saw a grilled caesar salad that sounded too good not to make. He decided we needed a creamy Caesar rather than the one she made. We never do seem to really follow recipes around here.
For the romaine, it is simply cut down the center, brushed with olive oil, and grilled for a couple of minutes. You're not cooking it all the way through. Plate and top with dressing.
Creamy Caesar Dressing
- 2 small garlic cloves, minced and mashed with
- 3 anchovy fillets
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise
- 1/2 cup freshly grated Parmesan
Whisk together the garlic and anchovy paste, lemon juice, mustard, and worcestershire sauce. Add the mayonnaise, parmesan, and pepper to taste.
This was really good and a bit unexpected. I can see us doing this a bit more often.
With the guest room started, I guess we'll finish it tomorrow. We've been thinking of switching rooms for a while. It's a perfect excuse to clean out the closets, get rid of junk - and give both rooms a sorely-needed reorganization.
Life is good.
Pork Chops and Nectarines
Underneath that pile of nectarines and portobello mushrooms is a grilled pork chop.
It's my homage to the peaches ans portobellos I had at Eataly on Sunday. I still can't get them out of my mind. It was just so simple - and so good.
I marinated the pork chops in red wine, olive oil, garlic, fresh basil and fresh rosemary. I cooked the mushrooms and the nectarines separately and then mixed them right before serving. All I did with them was put them into a hot skillet with a drizzle of olive oil and butter.
After plating, I drizzled balsamic over them.
And the lovely pile of fruit and mushrooms hides the fact that the chops flared up when I was in the kitchen and got a bit charred. They tasted great but didn't look too good.
The portobello/peach combo is going to be a favorite of mine for a while.
There are a lot of possibilities.
Ribs
Last summer I received a 60-day Costco membership. I had cancelled our membership close to 10 years ago because I just couldn't see paying a store an annual fee for the privilege of giving them even more money. Not to mention the fact that they just don't have a lot of things I want to buy. We just don't need industrial-sized drums of the national-brand stuff they sell. Besides... I read ingredient lists.
Once upon a time we would buy paper towels, toilet paper, laundry and dish soap there, but I found we could get just as good - if not better - prices at local grocery stores. Without having to pay an annual fee. The last time I was there, I literally walked every aisle and couldn't find anything I wanted to buy.
Except some ribs.
It was actually my second trip to Costco for the ribs. I really liked the first batch.
I bought three packages - which translated to six full racks. Twelve dinners for two. I cut them and repacked them with my handy-dandy FoodSaver.
Tonight I cooked up the last package. And were they ever good!
I cut them all into ribs and liberally doused them with salt, pepper, garlic powder, and ancho chili powder. I placed them in a 250° oven for a little more than 2 hours. Victor noted that with our oven, it's like putting them in a smoker. I think I need to clean it, again.
I then liberally doused them with Peach BBQ Sauce and onto the grill they went. (I love the word "liberal.")
I also made a batch of little sister's baked beans. They totally rock.
The disappointment?!? The artichokes. Tough and woody. I was especially bummed because I was going to make grilled corn with cumin butter and at the last minute changed my mind. I didn't even eat mine. Victor dove into the heart and pronounced it edible but I just wasn't interested at that point.
But it's okay because I'm saving room (and calories) for Nectarine Upside-Down Cake a little later on.