Grilled Lemon Pork Chops with Cauliflower Puree and Parmesan Crusted Sweet Potato Chips

What a title, and what a decadent meal!  It’s been a while since we made such an all consuming dinner like this- but warm weather called for grilling out and our meal plan had some tasty recipes for us to use.  The pork marinates for 2 hours, or overnight- so plan ahead.  The favorite was hard to pick from the trio of yumminess- the crisp cheesy sweet potatoes were perfect bites, creamy cauliflower puree was full of decadent butter and milk set under a perfectly grilled pork chop that was bright and lemony with hints of Dijon and pepper….

I was really excited to make the puree, I love potatoes and have nothing against them, but when I can use a bonified vegetable that tastes just as good and that the baby can eat too- it’s a major win.  The recipe I very loosely followed called for heavy cream and 1.5 sticks of butter- we used a bit of fat free milk and 1/2 the butter, it was for cauliflower after all, so it’s balanced- right?

GRILLED LEMON + MUSTARD PORK CHOPS, adapted

serves 4

Ingredients:

2 lemons, juiced ( 1/2 cup)

2 tablespoons vegetable oil

4 cloves garlic, minced

2 tablespoons Dijon mustard

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes

4- 8oz bone-in pork chops

 Directions:

1. In a large resealable bag, combine lemon juice, oil, garlic, mustard, salt, pepper, garlic powder and red pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
2. Preheat an outdoor grill for high heat. Remove chops from bag to a tray, dicard marinade.
3. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side.

CAULIFLOWER PUREE, adapted

serves 4

Ingredients:

Two 2-pound heads of cauliflower, cored and separated into 2-inch floret

1 chicken bouillon cube

1 cup fat free milk

1/2 stick unsalted butter

salt, to taste

Cayenne pepper, to taste

Directions:

1. In a large pot of boiling salted water, cook the bouillon cube then add cauliflower florets until tender, about 7 minutes. Drain well. Return to pot over medium high heat and stir for 5 minutes, to dry out most of the water.
2. In a small saucepan, combine the milk with the butter and bring to a simmer over moderate heat just until the butter is melted.
3. Puree the cauliflower with an immersion blender stick in your pot or in a blender with the warm milk/ butter mixture until smooth, then season with salt and cayenne to your own taste.

THYME + PARMESAN ROASTED SWEET POTATOES, adapted

serves 4

Ingredients:

3 Tbsp. cornstarch

2 medium sweet potatoes, washed and cut into 1/4″ coins

2 Tbsp. olive oil

2 Tbsp. fresh thyme leaves, remove stems and rough chop

1 tsp. kosher salt

1/2 cup grated Parmesan

fresh ground pepper

Preheat the oven to 450′. Line a baking sheet with parchment paper.

In a large plastic bag, toss the sweet potato coins in the corn starch to coat.

Transfer them to a large mixing bowl, drizzle the olive oil and toss to coat. Add the thyme, salt, Parmesan and a few grinds of pepper, toss again by hand to coat each coin evenly

Transfer the coins to the parchment lined tray in a single layer, sprinkle more Parmesan and cracked pepper if desired, and bake for 20 minutes.  Flip all the coins over so both sides get nice and crisp, return to the oven for 25 minutes ( total 45 minutes)

Serve with ketchup, if desired.

Stir-Fried Noodles with Roast Pork

Leftover recipes are the best.  When the thought is already made for you and you can create 2 unique meals with one or more shared element, it makes for a great week!  This noodle bowl was really good with our left over pork tenderloin and filling.  Enjoy:

Recipe Adapted from Food and Wine January 2013 Issue

Ingredients

1. 8 ounces Baby Bella Mushrooms, sliced
2. 12 ounces fresh Chinese noodles or linguine
3. 1/4 cup chicken broth
4. 3 tablespoons soy sauce
5. 1 1/2 teaspoons unseasoned rice vinegar
6. 1 teaspoon toasted sesame oil
7. 1 teaspoon Chinese chile-garlic sauce
8. Pinch of sugar
9. 3 tablespoons vegetable oil
10. 1 tablespoon minced ginger
11. 2 scallions, thinly sliced, plus more for garnish
12. 1/2 pound leftover Asian-Brined Pork Loin or other roast pork, cut into thin strips
13. Sliced fresh hot red chiles, for garnish

Directions

• In a saucepan of boiling water, cook the noodles until al dente, 3 minutes; drain and rinse the noodles. In a bowl, combine the broth, soy sauce, vinegar, sesame oil, chile-garlic sauce and sugar.
• In a large nonstick skillet, heat the vegetable oil. Add the ginger and mushrooms and cook over high heat, stirring, for 3 minutes. Add the noodles and scallions and stir-fry until lightly browned, 5 minutes. Add the pork and sauce and cook over moderate heat, tossing until the sauce is absorbed, 3 minutes. Transfer the noodles to a platter, garnish with scallions and chiles and serve.

Asian-Brined Pork Loin

This last month has gone by so fast, and the fact we don’t have many recipes to show for it is telling.  We have been enjoying a lot of date nights and eating out too much!  Our kitchen is starting to notice, and we are making a pact to be better at making food and picking our recipes out for the week to stay on track.  ( Chicken stock is being made as we speak for some delicious kale and white bean soup!)  This recipe was pulled from an old Food and Wine magazine before we sent it to the recycling bin ( nesting much!?).  Jason loves anything brined and we haven’t had much experience with it so he pulled this and we gave it a try.  All of the ingredients sounded wonderful and smelled devine, we followed the directions to a T but used tenderloins instead of a bone in 6-pound roast.  We figured the flavors would be even more intense with the smaller scale meat selection, but were kinda not blown away by it considering all that goodness.  We determined that we would recommend the following:  squeeze out the oranges in to the brine rather than leave them sliced and zest some rind in to the bowl, chop up those chiles really well so the flavor more readily escapes, and mince the ginger- all so the flavors don’t have to soak out, they are already bam out and in your face.  Otherwise, the pork was tender and cooked perfectly, we served it first with asparagus, cilantro, limes and brown rice- then the best part was all the extra meat was ready to use for a LEFTOVER RECIPE, which I will be posting separately: Stir Fried noodles with Roast Pork.

RECIPE ADAPTED FROM FOOD AND WINE JANUARY 2013

ACTIVE: 30 MIN | TOTAL TIME: 2 HRS PLUS OVERNIGHT BRINING  |  SERVINGS: 8 TO 10

1 1/2 cups mirin

1 1/2 cups low-sodium soy sauce

4 ounces fresh ginger, minced

10 small dried red chiles, chopped

1 orange, halved and juiced and zested

2 tablespoons toasted sesame oil

8 cups cold water

2- 3-pound, pork tenderloins

1 tablespoon vegetable oil

Directions:

• In a large pot or bowl with lid, combine the mirin, soy sauce, minced ginger, chopped chiles, orange juice/ zest and rind, sesame oil and water. Add the pork roast, cover and refrigerate overnight.
• Preheat the oven to 350°. Drain the pork and let it come to room temperature. Pat dry. In a medium, flameproof roasting pan, heat the vegetable oil. Add the pork roast and cook over moderate heat, turning occasionally, until browned all over, about 10 minutes. Transfer the tenderloins to the oven, on a rack in a fasting pan, and roast for about 40-45 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 135°. Cover the pork very loosely with foil and let rest for 15 minutes.
• Slice it thinly before serving.

New Year’s Crown Pork Roast with Cornbread Stuffing

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Welcome to 2012! We hosted a great diner party to ring in the new year and our menu was based on a few key components: easy, budget friendly, delicious, impressive.

Amazingly, this meal was all of those and more.  We had each couple bring a component to share: appetizer, salad, dessert and as the host we prepared the main entree.  This not only took a lot of pressure off us for all the little things that can add up in money and time, but it also allowed each guest to contribute something they love.  We chose crown roast pork for it’s beautiful presentation and it is very budget friendly at $5/ lb.  Our sides are all produce- whole foods with simple prep and ingredients which we mostly had on hand.  Our grocery list was very small- veggies, herbs, the roast, fresh bread, fresh flowers, wine/ champagne and our cheeses.

Our menu looked like this:

Appetizers:

Assorted Cheeses with Fresh Baguette Slices

Spinach Artichoke Dip

Sliced Tenderloin of Venison

Panko Crusted Shrimp

Shrimp Cocktail

Salad:

Wedge Salad with bacon, avocado, blue cheese, tomato and red onion

Main Course:

Crown Roast of Pork

Sides:

Cornbread Stuffing

Roasted Fingerling Potatoes and Carrots with Garlic, Lemon and Parsley

Parsnips in a Parsley Herb Butter Sauce

Sauces:

Homemade Butter with Honey

Homemade Chimi Churi

Dessert:

Ice Box Cake, ( Chocolate Cookies layered with Vanilla Ice Cream)

Chocolate Dipped Fruit

We had a wonderful time serving our guests and enjoying the party, everything timed perfectly.  We made sure to prep all our sides the day before and some the morning of.  The parsnips, potatoes and carrots were all tossed in their goodness the day before and in sealed bowls in the fridge, we seasoned and sealed the roast the night before, the Cornbread was baked off in the morning and then all assembled and in the fridge, we made the sauces/ butter day of, and 5 hours before serving time we took out the roast to come to room temperature.  Each of the sides were oven and stove top ready and just needed to be cooked off.  Doing a roast is the perfect way to have an easy dinner party- it needs to cook for a while so you have time to prep ( or nap if the prepping is done!) and then when it rests you can finish off all the cooking in the oven with the sides- while we enjoyed the salad with our guests.  Read below for all our recipes on how we made this easy, budget friendly, delicious, impressive meal:

Cornbread Stuffed Crown Roast of Pork
adapted from Paula Dean
Pork Roast:
6 tablespoons olive oil
8 cloves garlic, chopped
4 tablespoons chopped fresh sage
2 1/2 teaspoons salt
2 teaspoons pepper
1 (10-pound) crown of pork, rib ends frenched
Stuffing:
4 tablespoons (1/2 stick) butter
1 large green bell pepper, seeded and diced
1 medium white onion, diced
1 stalk celery, diced
1 clove garlic, minced
6 cups crumbled cornbread ( my recipe used is next)
2 eggs, lightly beaten
2 cups chicken broth
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh cilantro
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
For the pork roast: In a blender, puree the oil, garlic, and sage until smooth. Season with salt and pepper. Rub the mixture over the pork roast, making sure to cover the areas between the chops. Transfer the pork to a roasting pan and cover it with foil. Refrigerate it for at least 2 hours and up to 48 hours. Let stand at room temperature for 1 hour before roasting.

Preheat the oven to 450 degrees F.

Turn the roast upside down (rib bones down) in the roasting pan. Roast for 20 minutes, and then reduce the heat to 350 degrees F and roast until an instant-read thermometer reads 155 degrees F when inserted 2 inches into the center of the meat, about 1 1/2 hours more.

For the stuffing: Melt the butter in a large skillet over medium-high heat. Add the green pepper, onion, celery, and garlic and cook until softened, stirring occasionally, for 7 to 10 minutes. In a large bowl, combine the vegetable mixture with the crumbled cornbread. Add the eggs, broth, rosemary, cilantro, hot sauce, salt, and pepper and stir to combine. Slowly stir in more broth, if needed, until the stuffing is moistened. Press the stuffing into a 2-quart casserole.

Thirty minutes before removing the roast, place the stuffing in the oven. Bake until golden, about 45 minutes.

When the roast is done, remove it from the oven, tent with foil, and let stand for at least 15 minutes. When the stuffing is done, mound half of it on a serving platter. Flip the roast upright on top of the stuffing. Fill the center of the roast with the remaining stuffing. Slice at the table

Gluten Free Buttermilk Cornbread Muffins
adapted from The Baking Beauties
Yields 12 muffins

Ingredients:
1/2 cup butter or margarine
1/3 cup white sugar
2 eggs
1 cup low fat buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup Pamela’s Baking mix
1/2 tsp xanthan gum
1/2 tsp salt

Directions:
Preheat oven to 350 degrees F. Grease muffin pan and set aside.
In a microwave safe bowl, melt butter. Stir in sugar.
Add eggs and stir to combine, Stir in buttermilk.
Add dry ingredients, and stir until few lumps remain, scoop into prepared muffin tin.
Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean.
Allow to cool in pan for 5 minutes before removing to cooling rack, crumble and use in the stuffing recipe above!

Roasted Fingerling Potatoes and Whole Carrots with Fresh Herbs and Garlic
adapted from Tyler Florence

Ingredients
3 lbs assorted fingerling potatoes
1 lb whole carrots, top leaves removed only
2 sprigs fresh rosemary
3 lemons, halved
6 cloves garlic, left unpeeled
2 cloves, peeled and chopped
1/3 cup extra-virgin olive oil, plus for sheet pan
1 tsp salt
1 tsp pepper

Directions
Preheat oven to 500 degrees F and place a baking sheet inside to heat.

Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Herbed Butter Parsnips
adapted from Tyler Florence

Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 pounds parsnips, peeled and sliced into circles
Kosher salt and freshly ground black pepper

Herb Butter:
1 stick ( 1/2 cup) unsalted butter, softened
1/2 cup mixed chopped parsley
Kosher salt and freshly ground black pepper

Directions
Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.

Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.

Add the hot vegetables and Herb Butter.

Chimi Churi
adapted from Food.com

1 bunch flat leaf parsley
8 cloves garlic
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon (juice of)
2 tablespoons diced red onion
1 teaspoon dried oregano
1 teaspoon black pepper
1/2 teaspoon salt

Directions:
Pulse parsley in processor to chop. Add remaining ingredients and blend.

Homemade Butter

1 pint heavy whipping cream
1/2 teaspoon salt
1 tablespoon honey

In a stand mixer with whisk attachment, whip cream with salt and honey until it becomes solid and separates from the liquids, 6-8 minutes.  Drain excess liquid and scoop into serving dishes.

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Pomegranate Balsamic Pork Roast

Slow Cooker

Ingredients:

1 teaspoon olive oil

1 1/2 lbs yukon potatoes, cut into large 1-2″cubes

3 lbs pork loin roast, we used bone in

 salt and pepper

1 red onion, chopped

6 carrots, 2 diced, 4 cut in baby carrot size pieces

4 cloves minced garlic

3 celery ribs, diced

1 1/2 cups chicken stock or water

2 cups pomegranate juice, divided

1 tablespoon fruit marmalade, we used Fig

1 teaspoon herbes de provence

2 tablespoons balsamic vinegar

1 Salt and pepper pork loin to taste, and brown on all sides in a pan with olive oil.

2 Place potatoes and baby size carrots in bottom of crock pot, place pork loin on top.

3 Cook onion, garlic diced carrots, and celery in pan and olive oil, add to crock pot.

4 Deglaze pan with stock and 1 1/2 cups pomegranate juice, bring to a boil, and add to crock pot.

5 Sprinkle herbs on top of pork loins, cook on low about 6 hours.

6 Remove pork loins and potatoes/ carrots from crock pot, set aside and keep warm.

7 Move 2 cups of cooking liquid from the crock pot to a wide skillet, add remaining pomegranate juice, balsamic vinegar, and marmalade. Reduce liquid to about 1 cup.

8 Slice pork loin, drizzle with pan sauce, serve with potatoes and carrots. Enjoy!

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Roasted Pork Tenderloin with Parsnip Puree and Savory Red Wine Sauce

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