Entries Tagged as 'pork'

Pork Chops In A Raspberry Plum Sauce With Sage and Rosemary-Weekend Herb Blogging*

Plums had been showing up at my local farmers markets and their aubergine beauty drew me to them.

I dabbled in a plum upside down cake yet still had a handful leftover. They were beginning to look a little sad and shriveled so “what to do with them?”, I thought. It’s fall and I begin to think about roasts and turkey married with delicious fruits. “Ah, a sauce!”.
Here’s a recipe for a sauce using plums and savory herbs. The flavors compliment meats such as pork, chicken, turkey and veal.

Enjoy.

What you’ll need:


For the sauce.

Ingredients:

8 prune plums or 2 black plums halved, pitted and sliced
3 Tbsp. raspberry jam
1 Tbsp. butter
1 shallot diced fine
1 Tbsp fresh rosemary chopped fine (or 2 tsp. dry)
1 Tbsp. fresh sage chopped fine (or 1 tsp. dry)
1 Tbsp. balsamic vinegar
3/4 cup chicken stock
salt and pepper to taste


Directions:

Heat olive oil in pan over medium heat. Add shallots and saute until translucent, about 5 minutes. Add herbs and cook for 1 minute. Add chicken stock and plums. Simmer in covered pan for 10 minutes, until plums are completely softened. Add jam and balsamic vinegar. Simmer uncovered for 5 minutes. Add butter, salt and pepper. Stir to incorporate.

This sauce can be made up to 3 days ahead, or frozen and gently reheated when ready to use.

For the pork.

Turn on broiler and place rack 6-8 inches below broiler.
Pat 1 to 1 1/2 inch thick boneless pork chops dry. Salt and pepper each side. Place pork chops in a pan lined with heavy duty aluminum foil.
Place pan on rack under broiler and broil on each side for 5 minutes. Turn off broiler and set oven to 425 degrees. Allow pork chops to continue cooking until the internal temperature reaches 145-150 degrees. Allow pork chops to rest for 8-10 minutes before serving with plum sauce.

For cleaning.

Ingredients:

1 dishwasher

1 Bichon Frise


* Weekend Herb Blogging is a weekly event sponsored by Kalyn’s Kitchen and hosted by Ulrike at K├╝chenlatein this week.

The Spanglish Sandwich – cue the Hallelujah Chorus

When I first saw the movie “Spanglish”, I did not take note of the sandwich per se. I was entranced by Adam Sandler pouring his beer blindly. I thought to myself “I wonder how many takes that took!” and “Mmmmm…..beer”. Then I watched the movie again. I thought it brilliant that his character automatically plated his sandwich in food photo fashion. Slice, separate and let the egg run. I’m sure that was all Thomas Keller.
Speaking of brilliant, this sandwich has been dubbed “The World’s Best Sandwich”. It’s really that good. I wanted to keep true to the recipe and ingredients, but wanted the sandwich to reflect the products I get locally. You’ll see the original recipe below, with my local ingredients which I used, beside them in parenthesis.

Ingredients:

3 to 4 thick slices of bacon

2 slices Monterey Jack cheese ( Keswick Creamery Cheddar)

2 slices pain de Campagne (Atwater Bakery country white loaf), toasted

1 tablespoon mayonnaise

4 slices tomato (Allenberg Orchard salad tomatoes)

2 leaves butter lettuce (red leaf lettuce)

1 teaspoon butter

1 egg

Directions:

Cook bacon until crisp. Allow bacon to drain on paper towels.

Lightly toast bread. I used my broiler and kept it on until I needed it to melt the cheese.
Place cheese on one slice of bread. On the other slice, spread mayonnaise and layer bacon, then tomatoes and then the lettuce.

Melt butter in non stick fry pan and cook egg over easy. Keep it gooey!

Melt cheese under broiler.

Place egg on lettuce.

Place melted cheese bread on top,cheese side down.

Slice and allow egg to run!

Now go wipe the egg yolk and tomato juice from your chin!