... Butterflied Pork Chops with Plum, Mint, and Jalapeno Salsa

I think I've mentioned that my family is great about trying new recipes.  We all love to cook and aren't overly picky eaters, so it's always fun getting together for a family meal.  And when it's summertime, more often than not, that meal involves grilling.  Weber has a great number of cookbooks with terrific recipes - an abundance of what to grill, how to grill it, and what to pair with it.  So, for a holiday as colorful as the Fourth of July, we thought it would be appropriate to have a equally colorful meal.

Butterflied Pork Chops with Plum, Mint, and Jalapeno Salsa

serves 4-6

4 center-cut butterflied pork loin chops, each about 10 ounces and 3/4- to 1-inch thick, trimmed of excess fat
1 1/4 teaspoons kosher salt, divided
4 ripe plums, cut into bite-sized pieces
1/2 medium jalapeno chile pepper, seeded and minced
1/3 cup finely chopped fresh mint leaves
1 1/2 teaspoons granulated sugar
1/4 teaspoon ground coriander
1/4 teaspoon ground black pepper
2 teaspoons extra-virgin olive oil

Season the pork chops on both sides with 1 teaspoon of the salt.  Allow the chops to stand at room temperature for 15 to 30 minutes.

Prepare the grill for direct cooking over medium heat (350 to 450 degrees).

In a medium bowl gently combine the plums, jalapeno, mint, sugar, coriander, pepper, and the remaining 1/4 teaspoon salt.  Set aside.

Lightly brush the pork chops on both sides with the oil.  Brush the cooking grates clean.  Grill the chops over direct medium heat with the lid closed as much as possible until they are still slightly pink in the center, 8 to 10 minutes, turning once or twice.  Remove from the grill and let rest for 3 to 5 minutes.  Serve warm topped with the salsa.

Taylor's Notes:
Make this when the plums are in their peak.  We had a tough time finding ripe plums, but did just fine with what we had.  It'd just be that much better with riper, juicier plums.  You could definitely pair this salsa with chicken or fish if you're not that big a fan of the other white meat.

Enjoy!

... Argentinean Pork

Hi there... remember me?  Perhaps it just took an excellent recipe to get me back in gear... maybe it's the cooler weather that has me anxious to be in the kitchen... regardless of the reason, I'm back!  This recipe is really quick and easy - perfect for a weeknight meal or one of those weekend days when the weather is so beautiful you can't imagine wasting a minute of it indoors.

Marinate the pork in a fresh and flavorful combo of herbs and spices, then toss it on a hot grill until it's perfectly pink and moist.

After it's sliced, top it with an amazing pesto-like concoction that would be just as delicious on chicken, steak, or a Portabello mushroom as it was the pork... and you'll be trying it on each of them because it's so good.

Argentinean Pork
serves 4

6 tablespoons olive oil, divided
1 cup fresh parsley leaves, divided
2/3 cup fresh cilantro leaves, divided
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 (1 pound) pork tenderloin, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
cooking spray
1 tablespoon fresh oregano leaves
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
2 garlic cloves, chopped
1 shallot, chopped

Combine 2 tablespoons oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in a shallow dish.  Add pork.  Cover with plastic wrap, and refrigerate one hour, turning once.

Preheat grill to medium-high.

Sprinkle pork with 1/2 teaspoon salt and black pepper.  Place pork on a grill rack coated with cooking spray, and grill for 8 minutes.  Turn pork over, and grill 7 minutes or until a thermometer registers 145 degrees.  Remove pork from grill.  Let stand for 5 minutes.  Slice pork crosswise.

Combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 teaspoon salt, oregano, and remaining ingredients in a food processor; pulse 10 times.  Drizzle 1/4 cup olive oil through food chute with food processor on. Serve with pork.

Taylor's Notes:
I marinated the pork for just about 2 hours since I had the time.  I always think meat is better the longer you let it marinade, but the good thing is that you can get away with just an hour if you're short on time.  The pesto-like sauce had a bit of a bite to it from the lemon and garlic... which I loved.  If you're not a huge fan, you can always add a little at a time, tasting along the way.  


I served it with mashed red potatoes that may have had butter, milk and garlic in them... maybe.  Hey, sometimes the whole dinner doesn't have to be healthy.  Amiright?


Enjoy!

... Memorial Day 2011

I'm really not sure there's a way to introduce the following so let's just get into it, shall we?

- Stuffed Mushrooms with Sun-dried Tomato Pesto and Gorgonzola - 

Clean and dry Baby Bella mushrooms.  Remove the stem and, using a spoon or small melon baller, hollow out the cap to make room for the good stuff.  Fill each cap with a spoonful of sun-dried tomato pesto and top with crumbled Gorgonzola cheese.  Drizzle the caps with a little extra virgin olive oil and top each one with a small basil leaf.  We found this great Greek Column Basil at the Farmers Market which has small leaves and, we're told, will survive in a pot year-round.  I'm not sure it'll last that long though... especially if I make Grapefruit Basil martinis this weekend.  Pop the caps on the smoker at 230 degrees for about 40 minutes.

- Fresh Tomato Salad with Balsamic and Gorgonzola -

We also found this gorgeous Beefsteak Tomato at the Farmers Market.  It was huge (a whole pound!) and so delicious.  We sliced it, sprinkled it with freshly ground pepper and kosher salt, drizzled it with extra virgin olive oil and balsamic, and tossed on the leftover Gorgonzola crumbles.  Now this is what Summer is all about. 

- The 'Fatty' -

Meat Lovers unite!  I'm not even one of them and I can definitely get down with this guy.  Three kinds of meat - Italian sausage, ground pork, and ground turkey - melded together.  (My apologies for the images of raw meat above... I don't think it's all that appetizing either, but I think it helps to understand the process...)  You'll need about a pound and a half.  We used one pound of Italian sausage (take it out of the casings if you buy it in links) and a quarter of a pound each of the pork and turkey.  Mix it all together in a big bowl, then spread it out on a large sheet of plastic wrap.  You'll want to flatten it out to be about 8"x11" and between 1/4" and 1/2" thick.  Now comes the fun part - choose what you want inside.  We used green and red peppers, green onions, garlic, and white cheddar.  We sauteed the veggies for just a few minutes until they were just tender and then layered them in the middle (lengthwise) of the meat.  Top the veggies with a little cheese and then, using the plastic as your helper, roll one side of meat over the veggies and then one more roll to create one large meat 'fatty'.  Sprinkle it generously with seasoning - I think we used something along the lines of Lawry's seasoning salt.  Throw it on the smoker around 230 degrees for one and a half hours.  

- Baby Back Ribs with Roasted Fingerling Potatoes -

Farmers Market to the rescue again!  We found these great purple and Fingerling potatoes at the same stand that we got the tomato and, like the tomato, they didn't disappoint.  Slice them in half - the larger ones in quarters - and place them on a cookie sheet.  Give them a healthy drizzle of extra virgin olive oil and a good sprinkle of salt & pepper, thyme, and oregano.  Slide them into a 350 degree oven for 35 minutes and they are the perfect pairing for the ribs.  If that sounds easy, try this on for size.  Sprinkle a couple racks of ribs with your choice of seasoning - we used the same one we used on the Fatty for one rack and a hot & spicy version for the other.  Place them on a grill rack in the smoker at 230 degrees for four hours and dinner is served.  

I hope you all have / had a terrific Memorial Day weekend!  I'm sure you'll understand if my next month's worth of posts are of salad.  

Enjoy!

... Grilled Pork with Arugula and Tomato Salad

I've had this recipe on my radar for a couple weeks now and was really waiting for a time when I'd have more than just me to cook for.  I mean, what girl needs to grill up an entire pork tenderloin for herself??  As it turns out, on Friday night, I decided I was that girl.

And I'm sure glad I did.  The pork - marinated in Mediterranean Herb and Olive Oil - was tender and juicy and was a perfect pair for the spicy arugula and tomato salad with feta cheese.  

Word to the wise: don't let cooking for one stop you.  Just realize that you'll have leftovers that will allow you to enjoy that great meal again.

Grilled Pork with Arugula and Tomato Salad
serves 4

1 1/4 pounds lean pork tenderloin, thinly sliced into 8 pieces
1/4 cup fresh lemon juice, divided (about 2 small lemons)
1 tablespoon minced garlic, or 2 small chopped garlic cloves
3/4 teaspoon table salt, divided
1/2 teaspoon black pepper, freshly ground, divided
1 spray cooking spray
8 cups arugula
2 cups cherry tomatoes, halved, red and yellow varieties if possible
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil

Place pork between 2 sheets of waxed paper and flatten by rolling over with a rolling pin a few times; place pork in a releasable zip-lock plastic bag (or glass container).

Add 2 tablespoons of lemon juice, garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper to bag (or container); seal bag and shake to mix and coat (or stir and cover).  Let marinate for at least 10 minutes but no more than 1 hour.

Off heat, coat a grill rack or stove top grill pan with cooking spray; preheat to medium-high heat.  Grill pork until cooked through, flipping once, about 2 to 3 minutes per side.

Meanwhile, in a large bowl, combine arugula, tomatoes, remaining 2 tablespoons of lemon juice, vinegar, oil and remaining 1/4 teaspoon each of salt and pepper; toss to combine.  Serve pork with salad on top.  Yields 2 pieces of pork and about 2 1/4 cups of salad per serving.

Taylor's Notes:
Wow.  I must have been in a completely different world when I was cooking tonight.  I think I managed to get maybe two-thirds of the ingredients into the meal and didn't exactly follow the recipe to a tee.  Guess that's the fun of cooking, right?!


And you know what else is fun?  My meal still came out pretty darn tasty if I do say so myself.  Here's how it went... I put the whole pork tenderloin on the grill and cooked it according to the directions on the package.  I bought a marinated tenderloin - Mediterranean Herb and Olive Oil - yum!  For the salad, I tossed baby spinach and baby arugula with a few halved cherry tomatoes, and some crumbled feta cheese.  Sprinkle on a few pinches of kosher salt, a few grinds of fresh black pepper and drizzle with olive oil and balsamic vinegar.  


So, maybe I'm getting the hang of this cooking thing after all!  


Enjoy!

... Pan-Grilled Pork Chops with Grilled Pineapple Salsa

When I came across this recipe, it looked so fresh and colorful, so Spring-y, that I couldn't pass it up.  It's finally time to hit the patio and fire up the grill.

Another great thing about this recipe is that you can make it inside or outside... or both like we did.  Flexibility is a wonderful thing, no?  Rich grilled the pork chops outside (because "the man is in charge of the meat", clearly) :) and I made the salsa inside... in a skillet, not a grill pan, because that's what you do when you're flexible (and don't happen to have the proper cooking gear).

Pan-Grilled Pork Chops with Grilled Pineapple Salsa
serves 4

4 (4 ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 tablespoon plus 2 teaspoons fresh lime juice, divided
4 (1/2 inch thick) slices pineapple
1 medium red onion, cut into 1/2 inch thick slices
1 tablespoon minced jalapeno pepper

Combine pork and 1 tablespoon juice; let stand 10 minutes.  Heat a grill pan over medium-high heat.  Coat pan with cooking spray.  Add pineapple and onion; cook 4 minutes on each side or until onion is tender.  Coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice, jalapeno, and 1/8 teaspoon salt.  Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.  Heat grill pan over medium-high heat.  Coat pan with cooking spray.  Add pork; cook 4 minutes on each side or until done.

Taylor's Notes:
As I mentioned, I grilled the pineapple and onion in a skillet.  Not ideal, but it certainly worked and besides lacking the nice, brown grill marks, you wouldn't know the difference.  We left the seeds in the jalapeno which gave it a kick (and if you read this blog and know us, you know that's how we do) but you could certainly leave the seeds out if you like less heat.


Don't you love the internet?  When I forgot to bring the recipe to Rich's, it was so easy to just look it up online and jot down the grocery list.  The other great thing is that people make comments to the recipe after they've made it, so you can pick up on their coulda-woulda-shoulda's.  One gal mentioned that she paired it with cilantro rice and we thought that was such a great idea that we decided to try our hand at creating our own.  I know, right, we actually made up a recipe.  Go figure... or... Go Us!!  So, in case you think it's a great idea, too, here's what we did:
Cook white rice based on the package instructions.  Toss in about a quarter cup or so of fresh cilantro and squeeze in about half of a medium lime.  That's about it... easy, right?  And easy to adjust based on how much you like cilantro and lime.  I do think it could have used a little salt, so you might toss in a couple pinches.  Or, in the beauty of making up your own recipe, add whatever else you'd like!


Now, get out there, fire up the grill and enjoy the weather!

... Pulled Pork Tacos

What do you do when you have a group of great friends, each of whom are awesome cooks?  Supper Club, that's what!  The hosting couple chooses the cuisine and makes the main dish.  The others contribute appetizers, side dishes, desserts and drinks.  The result: a feast to feed the masses and great company to enjoy it with.

Begin with pork that's been on the smoker all.day.long, Green Onion Slaw, and Pickled Red Onions.

Throw in a couple of beggars.

Add to that South of the Border Wontons, black beans and spanish rice, homemade guacamole, ranchy corn salsa and warm tortillas and you have the makings for a pretty tasty plate.  

And even though you won't have room for it, you can't pass up the not-fried fried ice cream and mexican brownies for dessert! 

Green Onion Slaw

1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
2 serrano chiles
2 tablespoons mayonnaise
salt and pepper
1/2 cup pure olive oil
1 head purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup chopped cilantro leaves

Blend green onions, vinegar, chiles, mayonnaise, salt, pepper, and oil in a blender until emulsified.  Place cabbage and red onions in a bowl, add the dressing and stir until combined.  Fold in the cilantro and season with salt and pepper to taste.

Taylor's Notes:
I got the green onion slaw recipe from Smitten Kitchen who got it from Bobby Flay (sigh).  She mentioned that the dressing looked a little gritty the next day and I'd have to agree.  For Supper Club, I cut up the veggies and then added the dressing a couple of hours before we ate so that it had enough time to soak into the cabbage and onions, but not too soon so that it was soggy.  We had leftovers tonight and the slaw definitely tastes just as great as it did last night, but it's not as pretty.


Also, this recipe makes a ton of slaw.  I'd recommend halving it if you're just planning to use it as a topper to tacos, but it would be a great side item as well.

Pickled Red Onions
serves 6-8

1/2 cup red wine vinegar
1/2 cup cold water
2 tablespoons kosher salt
1 tablespoon sugar
2-3 hefty shots of Tabasco
1 red onion, sliced into very thin rings

In a small bowl, combine the red wine vinegar with the 1/2 cup cold water.  Stir in the salt, sugar and Tabasco.  Add the sliced onions and let sit for at least an hour or overnight.

Taylor's Notes:
I hit up Smitten Kitchen for this recipe, too.  If you haven't visited her site, you definitely should.  She has terrific recipes and fantastic pictures.  And somehow she manages to do it all in a teeny kitchen with a beautiful baby boy watching and learning.


I took her note to leave the onions overnight and, although I didn't try them the night that I made them, I can only imagine that they were best left overnight.  
They were a great addition to the tacos and would be delish in a salad.


Pulled Pork

11 pound pork shoulder (holy jeez that's a lot of pork, but Rich wanted leftovers... and he definitely has them now!)
Gates dry rub
French's yellow mustard

Rub the pork down with the mustard and dry rub.  Wrap in plastic wrap and let marinate in the refrigerator overnight.  Smoke the pork at 225 - 250 degrees for 7 hours or until pork reaches 160 degrees.  Remove from the smoker, wrap it in foil and put it back on the grill at 350 degrees for 2 more hours or until the pork gets to 190 degrees.

Take the pork off the grill and let it cool for a while until you can handle it without burning your fingers.  Shred it into bite-size pieces with your fingers or with a couple of forks.

Taylor's Notes:
De-li-cious.  Rich did it all and I have nothing to add.  Except that you'd certainly want to adjust the cooking time based on the size of your pork shoulder.


Enjoy!