Cornbread Stuffed Pork Chops

The Butcher counter at my local Market is going Up-Scale.  I'm way OK with this because, WOW, how nice to pop home and pop something wonderful into the oven, and pop dinner on the table.

Let's admit it: our options for prepared foods have never been better.  There are times worth paying for convenience, but we might have to accept certain debatable ingredients.  All of us have our favorite suppliers - but let's be honest, there are also times not worth the high ticket price, and perhaps some ingredients we are not cool with.  Support your local grocers and farmers, but...

...when you have a few extra minutes, and can plan a brief time between suitcase refreshes :-)) Try this Butcher-classic which is simple, and soul-warming!
1 large carrot, finely diced
1 small onion (I used purple), finely diced
2 stalks celery, finely diced
2 cloves garlic, minced
4 extra-thick boneless loin pork chops
1/2 box favorite cornbread stuffing mix (I used Trader Joe's)

Preheat the oven to 400F.  Heat a bit of olive oil in a medium skillet and sauté the carrot, onion and celery over medium heat.  Cook this 'mirepoix', stirring often, until it is softening and coloring, about 10 minutes. Add the garlic and continue cooking another 2-3 minutes.

Meanwhile, with a very sharp knife, carefully slit a pocket into the middle of each pork chop.  You should leave about a half inch uncut on all the remaining three uncut sides. Use your fingers to stretch out each pocket a bit.

Plan water and butter for making the stuffing on the wetter side of the package directions.  The stuffing will dry out a bit during baking.  Tip the veggies into a large mixing bowl and add the bread crumbs.  Add the boiling water, any spice mix, and melted butter, and mix well.  Fill the stuffing into the pockets, distributing evenly, and allowing extra stuffing to crown the top of the pocket.  Place the chops, standing up, in an oiled dish and bake for about 20-30 minutes, until the internal temperature of the chops is 135F.

Serves 4.

Brinjal Curry

This is a rich, but quick curry of eggplant and tomato - a satisfying main dish if served with rice, or an aromatic accompaniment served as a side.
3 long purple Asian eggplants
1 medium onion, sliced
6-8 fresh curry leaves, optional
1 medium red chili pepper, sliced (I use long Korean chilis)
1 rounded Tbsp butter
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp fenugreek powder (or favorite curry powder)
2 cloves garlic, minced
1-inch fresh ginger, mined
2 cups (1 lb) grape tomatoes (I used mixed heirloom), or other diced fresh tomato
Palmful of cilantro, minced

Cut each eggplant in quarters lengthwise. Then slice each quarter into four pieces. Tip the eggplants along with the onion, curry leaves and chili pepper into a large non-stick skillet with a bit of canola oil and sauté over medium heat for about 10-15 minutes, stirring often. Add the butter, spices, garlic and ginger, and salt and pepper to taste. Continue cooking until the eggplant has browned and starts to break up a bit.

Pull the eggplant to one half of the pan and toss in the tomatoes into the other half. Cook them down over medium-high heat for about 5 minutes and then stir the mixture together. Cook until hot and bubbly. Add a little bit of water if the mixture seems too dry to you.  Stir on cilantro and serve.

Serves 4 as a side dish. Especially nice if served with aromatic Basmati (white or brown) rice.

Cook's Note:  curry leaves are a fantastic flavor, very authentically Indian. They are very mild and have a hint of curry powder.  You can find them in Indian grocers.

Frittata of Kale with Sweet and Purple Potato

Traveling in China, I was often served purple potatoes; I had no idea they were so popular.  But here in the United States, they seem to be a delicacy, but on the rise.  I like them for their sweetness and color - they must have antioxidants.  As Michael Pollen says - eat lots of color!
1 medium sweet potato, peeled, cubed to 1/2 inch; about 1-2 cups
2 purple potatoes, peeled and diced, about 1-2 cups
1 medium onion diced
6 cups chopped kale
3 cloves garlic, minced
1 red Serrano chili, diced
8 eggs
1/2 cup half-&-half or light cream
1/4 lb Monterrey Jack (or other) cheese, diced
Fresh grated nutmeg; just a bit
2 Tbsp fresh chive, minced

Preheat oven to 375F. In a large oven-going non-stick skillet, sauté potatoes and onion for about 15 minutes in a bit of olive oil.

In another large skillet, heat the kale with a tablespoon olive oil and 2 Tablespoons water.  Cover and cook on low heat for about 10 minutes, stirring every so often.  Then remove the top and let the kale dry out a bit, being careful not to burn the kale.

Whisk together the eggs, cream, chives and nutmeg. Salt and pepper to taste. Toss the kale with the potatoes in the pan and turn heat to medium-high. Add eggs to pan and let eggs set a bit. Lift eggs and tilt pan to redistribute uncooked egg. Distribute cheese evenly into uncooked egg.

After eggs have set just a bit, and you can see steam bubbles coming through the egg surface, place in oven and bake for about 10-15 minutes.  Finish under the broiler to brown up just a bit, if necessary.

Serves 4.

Huevos Rancheros con Chorizo

After living in Colorado for many years, I have become hooked on the southwestern style of cooking eggs with chorizo and serving them over toasted tortillas.  You could also wrap the eggs in a soft flour tortilla, if you like, and serve egg tacos.  Either way, make sure you get out your favorite hot sauces and salsas.
8 eggs
4 links chorizo sausage, sliced
2 avocado, peeled and sliced
1 red pepper, diced
1 jalapeño pepper, diced
2 cloves garlic, sliced
2 green onion, sliced
8 soft corn tortillas
favorite salsa and/or hot sauce

You'll need a large skillet, a small skillet (definitely not non-stick) and several small non-stick skillets to pull this off.  Toss the peppers, garlic and sausage in the large skillet with a dash of oil and sauté those puppies until the sausage browns and the peppers soften up a bit.

Meanwhile toast the corn tortillas dry in a skillet over high heat for about 30-60 seconds per side, just to brown the edges and form a few browned spots throughout the surface of the tortilla.  Its easy to burn them - so watch them carefully.  Set the tortillas aside, wrapped in a clean dish towel, or better yet, in some aluminum foil in a warmed toaster oven.

Now the eggs.  I like to use several small non-stick skillets to fry my eggs; two per pan.  First distribute a quarter of the sausage and pepper mixture in a ring around  one of the pans and crack the eggs into the center of the ring.  I cover the eggs as they begin to cook, so the tops cook over as well.  Cook them to taste.

Assembly - lay two tortillas on each of four plates.  Carefully slide two eggs and their sausage companions onto the tortillas.  Garnish with avocado slices and your favorite salsa and/or hot sauce.

Serves four.

Cook's Note: Many people put some grated cheese - say Monterrey Pepper Jack or Cheddar, on top of the eggs before covering.  This is indeed fantastic, and totally up to you.  I like them either way. If you want to cut back of cheese, top them with cilantro - very southwestern.

Striped Bass Roasted with Heirloom Tomatoes and Artichokes

There is nothing like fresh fish.  Our daughter is getting to like fish, so each week we buy a different, nice piece of fish, just to try the field and see what we like.  One day a friend gave us a pound of Striped Bass, freshly-caught off the coast of Cape Cod, the day before.

Wow.  The simple prep with heirloom grape tomatoes, some artichokes and capers, was all it took to highlight the freshness of these fillets.  The main trick is not to overcook and dry them out - caution is worth the effort here.

12-oz frozen quartered baby artichokes
1 medium onion, diced
3 cloves garlic
1 lb heirloom cherry tomatoes, halved
1 Tbsp capers
1 tsp herbes de Provence, or Italian herbs
1 lb striped bass filet, preferably skinned

Preheat oven to 400F.  Heat a bit of olive oil in a pan.  Toss in the artichokes and onion, and sauté for about 5 minutes.  Add the tomatoes and cook another 5 minutes, just until the tomatoes heat through and are beginning to blister.  Add the garlic, capers and herbs and cook another 2-3 minutes.

Turn the tomato mixture into a casserole and nestle the fish fillets into the tomatoes.  Salt an pepper to taste.  Roast fish for about 10-15 minutes, just until cooked through.

Serves 4.

Here, I served the fish with smashed potatoes and fresh avocado.

Chopped Salad with Carrot

Think summer.  Think veggies from the garden.  Think crudité salad.  The French (who have some of the lowest rates of heart disease) always say "Eat your crudités." So whether you have fresh veggies from the garden or if you only have a few carrots and a handful of other leftover veggies hanging around the fridge - you can make this great fresh salad.
4 carrots, peeled and coarsely grated
1 cup hearts of celery, finely diced (center most section is prized!)
1/2 large cucumber, unpeeled, finely diced
1/2 large green pepper, finely diced
1/4 cup diced chives
8-10 leaves fresh basil, julienned

Dressing:
Juice of 1 lime
1/4 cup olive oil
1/4 tsp ground cumin
1/4 tsp salt
Fresh ground pepper

Tip the veggies into a large bowl and pour the dressing ingredients on top.  Toss everything together and allow to marinate for at least 15 minutes.

Serves 4 as a side dish.

Cook's Note: another great addition to this crudité salad is the kernels from an ear of fresh corn. Think summer.

Salad Nicoise

Hot summer days and picnics call for a cool salad - try salad Niçoise, a classic French/Mediterranean staple.  Greens, eggs, potatoes, olives, and usually some fish (read: tuna or other; here I use poached salmon - my favorite). 
4 cups salad greens
2 ripe tomatoes, quartered
1/2 cup pitted Calamata olives
1/2 cup pitted green Castelvitrano olives
1/2 cup crumbled feat cheese
1 lb salmon fillet, skinned, cut into four portions
4 eggs
1/2 lb fresh green beans, trimmed and cut into bite-sized pieces
1/2 lb baby Yukon gold potatoes

Dressing:
1 tsp Dijon mustard
Juice of 1 lemon
2 Tbsp cider vinegar
1/2 cup olive oil
1/4 tsp salt
Fresh ground pepper

Bring a quart of water to boil in a pot.  Salt it well and add the potatoes.  Return to a boil and cook for about 3 minutes.  Add the eggs and cook for 7 minutes.  Then add the green beans and cook another 5 minutes. This gives 15 minutes for the potatoes, 12 minutes for the eggs and 5 minutes for the green beans.  Check the potatoes with the tip of a knife, to see that they have softened enough and are ready to be eaten.  If not, cook just a bit longer.  Remove the eggs to a bowl of ice water, and drain the potatoes and beans.  Allow to cool to room temperature. When the eggs are cooled, peel and slice in half. Cut potatoes in half.

Meanwhile pour about an inch or water into a large skillet.  Salt water and bring to a boil.  Add small fillets and cover. Poach the salmon for 5-7 minutes, just until the fish is cooked.  Remove with a slotted spatula to a plate, and allow to cool to room temperature.

Whisk together the dressing.  Line four plates with salad greens.  Place salmon in center and distribute olives, eggs, tomatoes, green beans and potatoes around edge. Drizzle with dressing and serve with lemon wedges.  Top with feta cheese if you like.

Serves 2, or 4 if you serve with bread and fruit.

For a lighter side dish, ditch the fish and potatoes but keep the olives!

Moroccan Eggplant with Lamb and Tomatoes

Celebrate summer's tomatoes and eggplants with a savory dish, much simpler but reminiscent of a Greek Moussakka.  Lamb, seasoned with Moroccan spices, is a natural complement to summer's best, and this dish can be cooked up quickly without overheating the kitchen.

1 large eggplant
1 lb ground lamb
1 medium onion, finely diced
2 Tbsp tomato paste
2 tsp Ras el Hanout Moroccan spice, or other curry/masala powder
about 8 fresh basil leaves, julienned
1 large or 2 medium ripe tomatoes, cut into 6 thick slices
1 Tbsp fresh chives, finely diced
1 Tbsp fresh parsley, finely minced

Heat the grill to high.  Slice the eggplant into 6 slices, lengthwise and spray with a bit of olive or canola oil.  Grill eggplants for 5 minutes on first side.  Spray second side with oil and flip.  Grill another 5 minutes. Remove to a cookie sheet.

 

Turn off grill and heat oven to 375F.

Meanwhile, brown the lamb and onion in a bit of olive oil in a large skillet over medium-high heat.  Cook until the lamb is well browned and the onion is softened and beginning to color.  Add the tomato paste and spice powder and cook another 3-5 minutes. Add a dash of water if the mixture seems too dry.  Stir in the basil and salt and pepper to taste.

At the same time, heat a bit of olive oil in a large non-stick skillet.  Lay the tomato slices into the hot oil and cook the tomatoes over high heat for about 5 minutes, just to caramelize one side.  They should be bubbling and aromatic, but not falling apart.

Now construct the casserole by distributing the meat in small piles evenly amongst the eggplant slices.  Smooth out the meat to cover one half of each slice.  Fold over the other half of the eggplant and place in a large 13x9-inch casserole.  Carefully transfer the tomatoes on top of the eggplants.  Sprinkle with the chives and parsley and place in oven.  Bake about 20 minutes, until browned and bubbly.

Serves 4.

Cioppino of Clams and Chorizo

Summer is full of fresh corn and the seashore.  Combine the two with a ciopino of corn and shellfish.  You can use whatever shellfish you like - just make sure you have enough crusty bread for the wonderful sauce.

2 lbs little neck clams, about 2 dozen
1 medium onion, diced
2 links chorizo, sliced
2 Tbsp butter
2 cloves garlic, diced
1/2-inch ginger, peeled and minced
1 red chili pepper, sliced
1 cup dry white wine
1/2 cup water
3 ears corn, shucked and cut into four pieces
Palmful fresh parsley, chopped

Rinse the clams very well and let the, soak in clean water until ready to use.

Meanwhile, sauté onion and chorizo in a large pot in the butter for about 8-10 minutes until the onion softens and begins to color. Add the garlic, ginger and chili pepper and cook another 2-3 minutes until fragrant.

Add the wine and water and bring to a boil.

Drain the clams well, to be sure they carry no sand with them. Add clams and corn and stir the mixture. Cover and cook for about 8-10 minutes, until all the clams open. Discard any clams that refuse to open.

Tip the mixture into a large serving dish. Sprinkle with the parsley. Serve with crusty break to soak up the wonderful sauce. Serves 2-3; easy to double.

Cook's note: You can also extend this dish by adding a dozen shrimp or some scallops. Cioppino has myriad forms and works with mussels or pieces of fish equally well. Of course some lobster would be outstanding!

Yellow Squash Blue Cheese

Continuing on the theme of conquering your summer squash harvest, I offer a tangy, but soothing casserole of yellow squash with Gorgonzola. 12 cup panko bread crumbs

1 cup grated jalapeño Jack cheese
2 Tbsp fresh chives, finely minced
1-2 Tbsp extra virgin olive oil
3 medium yellow squash, sliced 14-inch thick
2 oz Gorgonzola cheese, crumbled

Het oven to 375F.  Oil a medium 6x10-inch casserole.  Stir together the crumbs, grated cheese, chives and olive oil.  Layer half the squash in the casserole and top with half the crumb mixture.  Sprinkle half the Gorgonzola over the crumbs.  Salt and pepper to taste.  Repeat with another layer of squash, crumbs and cheese.

Bake for about 45 minutes, until nicely browned and bubbly.

Serves 4 as a side dish.