Spicy Grilled Pork Chops
- 4 pork rib chops, cut ¾ inch thick
- ¼ cup lime juice
- 1 tablespoon chili powder
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon hot pepper sauce
- ¼ teaspoon salt
- Sliced mango and/or fresh chile peppers (optional)
- Place chops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, stir together lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain chops, discarding marinade.
- Place chops on the rack of an uncovered grill directly over medium coals. Grill for 11 to 14 minutes or until pork juices run clear (160°F), turning once. If desired, garnish with mango and/or chile peppers.
Asparagus & Ham Stuffed Potato
- 4 medium russet potatoes (about 8 ounces each)
- ½ bunch asparagus, trimmed and cut into ½-inch pieces
- 1 cup diced ham
- ½ cup reduced-fat sour cream
- 1 cup shredded Swiss cheese, divided
- ½ cup chopped fresh chives, divided
- ¼ teaspoon salt
- ¼ teaspoon white or black pepper
- Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes.
- Meanwhile, bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add asparagus, cover and steam until just tender, 2 to 3 minutes.
- Combine the steamed asparagus with ham, sour cream, ½ cup Swiss cheese, 6 tablespoons chives, salt and pepper in a bowl. When the potatoes are cool enough to handle, cut off the top third, then gently scoop out the flesh; add to the bowl with the ham mixture and gently mash together.
- Place the potato shells in a microwave-safe dish and evenly divide the ham mixture among them. (They will be very well stuffed.) Top each stuffed potato with 2 tablespoons of the remaining cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes. Garnish with the remaining chives.
- No microwave? No problem: Preheat oven to 400°F. Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 45 to 60 minutes. Fill the potato as directed and bake the stuffed potatoes on a foil-lined baking sheet until the filling is hot, about 15 minutes.
Portuguese pork with clam
- 1 tbsp olive oil
- 500g/1lb 1oz boneless pork shoulder, cubed
- 1 large onion, finely sliced
- 50g/1¾oz pancetta, cut into chunks
- 6 cloves garlic, sliced
- 1 large green pepper, sliced
- 1 tsp smoked paprika
- 1 bay leaf
- 1 tsp thyme
- 400g/14oz tomatoes, peeled and chopped
- 75g/2½oz tomato purée
- 225ml/8fl oz white wine
- 150g/5¼oz spicy chorizo, skin removed and cut into chunks
- 300g/10oz small fresh clams
- handful of fresh parsley, chopped
- handful of fresh coriander, chopped
- potato wedges (fried)
Heat the olive oil in a casserole dish. Add the pork and fry until browned on all sides. Once browned, remove the pork and set aside. Fry the potato wedges.
Add the onion, pancetta, garlic, green pepper, paprika, bay leaf and thyme, and fry until the onions have softened.
Add the tomatoes, tomato purée and wine, mix well, and bring to the boil.
Reduce the heat and return the pork to the pan with the chorizo. Cover and simmer for 50 minutes.
Finally, just before serving, add the clams, wedges and parsley, mixing well, and cook for a further five minutes or until the clams have opened. Discard any that don’t open.
Serve with the stew spooned over the top and garnished with coriander.
Parsnip, Prune & Caramelized Onion Gratin
- 2 teaspoons extra-virgin olive oil
- 4 onions, thinly sliced (about 4 cups)
- ½ cup prunes, pitted and chopped
- 1 tablespoon dried thyme leaves
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- 8 parsnips (about 1½ pounds total), peeled and thinly sliced
- 1 cups reduced-sodium chicken broth, or vegetable broth
- Preheat oven to 400°F. Coat a 1½-quart gratin dish or other shallow baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring frequently, until golden and caramelized, 8 to 10 minutes. Stir in prunes, thyme, salt and pepper; remove from the heat.
- Spread half the parsnips in the prepared dish. Cover with the onions and prunes. Top with the remaining parsnips and pour in broth. Tightly cover the dish with aluminum foil and bake until the parsnips are very tender, about 1 hour.
- Remove from the oven. Set the oven to broil. Uncover the dish and baste the top with juices. Broil until the top begins to brown, 3 to 4 minutes.
Sticky Honey-Soy Chicken Wings
by: Tyler FlorenceIngredients:
- 2 lb(s) chicken wings
- 1 cup low-sodium soy sauce
- 1 Tbsp grated fresh ginger
- 2 Tbsp chopped fresh cilantro leaves
- 2 cloves garlic, minced
- ½ lemon, juiced
- Kosher salt and freshly ground black pepper
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp butter
- ½ cup honey
- Sesame seeds, for garnish
- Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
- Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.
Roast leg of lamb with mint sauce
Rack of lamb with warm apple and lentil salad
Steak with mushroom-sherry sauce
4 4-ounce steaks ¾ teaspoon freshly ground pepper, divided ½ teaspoon salt 2 tablespoons extra virgin olive oil, divided 8 ounces sliced mushrooms (about 2½ cups) 1 large shallot, thinly sliced 1 tablespoon all-purpose flour 1 teaspoon chopped fresh thyme or ¼ teaspoon dried ½ cup dry sherry (see Note) ½ cup reduced-sodium beef broth 2 tablespoons reduced-fat sour cream
- Sprinkle steaks with ½ teaspoon pepper and salt. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium. (If necessary, cook in two batches.) Transfer the steaks to a plate and cover to keep warm.
- Add the remaining 1 tablespoon oil to the pan. Add mushrooms, shallot and the remaining ¼ teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat; stir in sour cream. Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce. Serve the steaks with the sauce.
Chicken breast and spiced apples
- 2 apples, preferably Braeburn, peeled and thinly sliced
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- 3 teaspoons extra-virgin olive oil, divided
- 3 teaspoons unsalted butter, divided
- 1⅛ teaspoons herbes de Provence, divided
- ½ teaspoon salt¼ teaspoon freshly ground pepper
- 1½ pounds boneless, skinless chicken breasts, trimmed
- 1 cup reduced-sodium chicken broth
- 1 teaspoon freshly grated lemon zest
- Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
- Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a ½-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
- Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
- Add broth, lemon zest, the remaining ⅛ teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sauteed apples.