Seared Chops w/ Blackberry Citrus Demi Sauce

This recipe takes blackberries to a whole new height.  I found this wonderful bottled cider at a local, family owned grocer called Vista Foods.  They have an outstanding select stock of veggies, which is where I like to get mine, and also some of if not the best market ground in the town of Altavista. The prices are amazingly fair and worth it, as per quality. Vista Foods is also a go to for me for local goodies like honey, flours, and cornmeal from surrounding counties.
Blackberries offer a plethora of noteworthy benefits literally for the mind and body.  Anthocyanins, which lend blackberries their brilliant dark color, have been shown to aid in preventing the deterioration of the memory.  They also contain ellagic acid, a phytochemical found in select plants, that have been shown to reduce tumors and growth of certain cancerous cells in lab mice.
Ellagic acid may also help to reduce the harmful estrogen that produces breast cancer cells. Soluble and unsoluble fiber, vitamins A and C, salicylic acid, which is known to numb certain pains, as well as some heart healthy omega 3's are also components of this amazing little antioxidant rich berry!
This cider is put out by Hillside Orchard Farms situated in Tiger, Georgia.  I spotted this Gem and immediately wanted to hit the lab and get some ideas going. About two months ago, I initially thought to try pairing it with some gorgeous chuck eye steaks, also purchased at Vista, but I ended up shelving it until about 2 weeks ago, and pairing it with the beautiful chops for this recipe. The sauce may be used with any number of proteins and is incredibly easy to achieve.  Chicken broth balances out the sweetness, especially when reduced to the amount desired for this recipe.  Super Simple, Simply Delicious!
Recipe:
2  1 inch bone-in pork chops, about 1-1 1/4 lbs.
2 tsp. chili powder
SPST
Olive oil for drizzling
3 cups blackberry cider
1 cup chicken broth (depending on protein, may substitute beef or veggie)
2 cloves garlic, pressed or finely minced
1 lemon
Preheat oven to 350*F.
Rinse and pat chops dry.
Season chops with 1 tsp. per chop of chili powder, divided between both sides and season liberally with kosher salt and pepper.
In oven safe saute pan, sprayed or drizzled with olive oil, sear chops over medium high heat until golden, flipping once, about 4 minutes per side.
Transfer to oven and bake until internal temperature reaches 145 degrees,  about 10-15 minutes.  Let stand for about 5 minutes before cutting and serving.
Meanwhile, place cider and broth in a medium sauce pot and bring up to a boil.  Add garlic and reduce heat  to medium and reduce liquid to about 1/4 c., about 20 minutes.  Squeeze in juice of the lemon and stir.  Transfer to a squeeze bottle and keep very warm until ready to use. Drizzle over sliced chops.
Serves 4 to 6

Chops shown here with another recipe from my blog, Shrimp and Broccoli Stuffed Poblanos!

Shrimp and Broccoli Stuffed Poblanos!

This recipe was inspired by Chile Rellenos that I originally  tried at Cancun Restaurant and Bar and Grill in Hardy, Virginia.  The traditional recipe involves stuffing a Poblano with  shredded beef or other meat and cheese, dipped in  egg and fried, then covered with a red sauce.  The following recipe has a twist with influence also from Asian  cuisine flecked with wonderful, fresh broccoli, meaty bite- sized pieces of shrimp, complimented by the ever fabulous fish sauce, sweet chili sauce and garlic, suspended in cream cheese filling.   I received  fabulous reviews from all the family who tried it, about 10 people , except for one person who  felt it needed something else, I figure  texture wise, and I  decided it would definitely benefit from a hearty helping of rich and buttery breadcrumbs atop.  The implementation of the bread crumbs would cater to the aesthetics of the dish as well.  Thanks for being straight forward brother in law, that helps me to improve and grow!  The overall recipe is subtle and pleasing to the palate and may be served a la Carte, or alongside your protein of choice.  For smaller portion sizes, simply increase the number of chilies.  For meatless vegetarian fare, simply omit the shrimp and replace with an equal amount of more broccoli or chopped Portobello or button mushrooms.
Recipe:
6 Poblano chilies
1 8 oz pkg. cream cheese, at room temperature
12 oz. fresh steamed  broccoli, rough chopped
1 lb. 21 -24 fresh shrimp, chopped
1 tbsp. fish sauce
2 tbsp. sweet chili sauce
2 cloves garlic, pressed or finely minced
1  egg, slightly beaten
SPST
Olive oil  for drizzling
Bread crumbs, optional ( about 1 cup, sauteed in a little butter)
Preheat oven to 400*F.
Roast Chilies on foil lined  baking sheet until slightly charred, about 10 minutes,turning occasionally.
Let cool enough to handle carefully peel . Make a cut down the length of the chili and remove seeds with a spoon.
Reduce oven heat to 375*.
In a medium bowl, combine remaining ingredients in a folding fashion. and stuff Poblanos with shrimp filling.
Bake in an oven safe dish sprayed with cooking spray and bake until filling is set and internal temperature reaches 165 degrees, about 45 minutes.
Let rest before plating.  Serves 6.
* I used baby chard from my herb garden for garnish!

Poblanos pictured here with another recipe featured on my blog, Seared Chops with Blackberry Citrus Demi  Sauce!

Crunchy Pork, Spinach and Avocado Wontons

I  came up with this recipe on Saturday, Gen's birthday, as an addition  to the finger fare we had to nosh on during her party.  I prepared a kid friendly and fun menu, but I wanted to present something new and different that fit the theme, and could be suitable for other affairs and gatherings in the future.  I decided on  this recipe kinda all at once,  and the ingredients included some fresh veggies purchased on sale, and some items from an Asian market, which I had a chance to visit last week.  

 This particular market is about 1/2 hour from my home, so needless to say, going there is a special occasion and I find all my prized kitchen favorites like genuine Thai fish sauce, sambal oelek, potato starch, rice flour, hot pepper paste, Ponzu sauce and a host of other ingredients Asian.  

This recipe features Ponzu sauce, which is a soy sauce infused with citrus notes.  The end product got great reviews as per my mom, also my most discerning and adored critic, my sisters Hollie and Gayle, my brother in law Will and my cousin Aaron.  

All in all, these puppies are batting a thousand!  I really  liked them too.  I wanted a creamy element to the wonton without adding cheese and an avocado provided just that.  This recipe makes a gaggle of  wontons and they taste awesome hot and at room temperature, so they are perfect for any get together or event, plus they will travel.
Recipe:
1 lb. fresh ground pork
3 cloves garlic, pressed or finely minced
6 green onions, trimmed and thinly sliced
1/2 tsp. ground ginger
2 tbsp. Ponzu sauce
1 tbsp. fish sauce
1 c. fresh spinach leaves
1 ripe avocado, mashed
SPST
wonton wrappers
oil for frying
Preheat oil to 375*F.
In medium saute pan over medium high heat, brown pork, along with garlic and onion.  Once pork is browned, carefully drain off fat and add ginger, ponzu, fish sauce and spinach.  Cook until spinach is wilted and turn off heat, about 4 minutes.  Stir in mashed avocado until creamy.
Assemble wontons by placing 1 tsp. filling in center and moistening the edges with water and folding over into a triangle, pressing out excess air and sealing.

Be sure to keep wontons prepared and plain wrappers covered with a damp cloth, to keep them from drying out.
Fry in batches, not crowding vessel, until golden, about 3 minutes per batch.
Drain on paper towels.
Makes about 50 wonton appetizers.
Serve with Sweet Asian Chili Sauce.

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Baked Lasagna with Cream Cheese Filling

This recipe is a popular one in my family.  Baked Lasagna! No one can go wrong with that right! I deviate from the regular Ricotta..  The filling of choice consists of cream cheese instead of the norm.  I follow the same suit as  would using the Ricotta, seasoning it with freshly grated Parmesan cheese, spinach and a hint of nutmeg.
 Nutmeg compliments spinach and cheese very well, and was considered one of the most prized spices during the 17th century, which led to many conquests and takeovers of regions to control this mysterious spice of the West Indies.
The initial caloric content of this dish may vary by the choice of cream cheese you make.  All in all, the cheese swap is a memorable one and worth trying .  The creaminess and the ability to take on the flavors of other ingredients, make it a wonderful substitution for the more costly Ricotta.
Recipe:
1 1/2 lb. ground beef
1 small onion, chopped
2 cloves garlic, pressed or finely minced
1 carrot, grated
1/2 c.diced celery
4 c. spaghetti sauce
sugar to taste, optional
1 lb. lasagna noodles, UN-cooked
4 c. Italian blend or mozzarella cheese
For cheese filling:
2 pkg. cream cheese, at room temperature
1/2 c. grated Parmiggiano Reggiano or Parmesan cheese
2 c. fresh spinach
1 egg
pinch of nutmeg
Olive oil for drizzling
SPST
Preheat oven to 375*F.
In heavy bottomed pot, brown ground beef with onion, garlic, carrot and celery, breaking the beef down as it cooks.  Once browned, add spaghetti sauce, sugar to taste and simmer for about 20 minutes for flavors to marry.
Meanwhile, in a medium bowl, combine cheeses, spinach, egg, nutmeg and SPST until well blended.
Assemble as you would normally, layering the filling twice throughout.  cover tightly with foil, and bake until pasts has absorbed the juices and is tender, about 1 hour.
Remove foil and add more cheese to slightly brown the top.
Let stand for about 15 minutes before cutting.
Makes 12+ servings.

Genesis turns Seven and Fabulous Homemade Hotdog Chili!

This weekend, my daughter celebrated her 7th birthday.  She had the pleasure of having a Springtime Birthday with 'white icing' provided by the latest Winter storm.  Festivities were originally planned for the patio under the sun, but we opted for a small dinner/party celebration instead.  Regardless of the weather, Genesis and her guests had a wonderful time, as did I because she was smiling and happy.  The menu was a simple, kid friendly one with bite-sized this and hand-held thats.  Hotdogs were of course on this particular menu for obvious reasons, and I made chili to give them personality.  Aside from the dogs, I made pizza sliders to be served along side the Strawberry Shortcake themed cake, ice cream, chips and cheesy dip, fruit punch, Gen's new favorite fruit, Cuties (California Mandarins) and a special new appetizer for the adults.  
The featured chili recipe is one that is a variation of another recipe I have that made waves with the big kids who attended.  Again, I utilize the hot pepper paste from blogs prior, to help with sparking your own personal ideas.   Adding the homemade touch of chili, really took the hotdogs from ordinary to extraordinary.  The recipe for the wonderful appetizers will be coming up this week also.
Recipe:
1 1/2 lbs. fresh ground beef
1/2 small onion, grated
2 cloves garlic, pressed or finely minced
1 soft  beef bouillon cube, optional
1/2 c. good quality ketchup plus 1/3 c. water
1/4 c. chunky medium salsa
2 tbsp. chili powder
1 tbsp. steak sauce
1 tbsp. hot pepper paste
2 tsp. horseradish mustard
brown sugar to taste
SPST
In a heavy bottomed pot or skillet, brown beef with onion, garlic and bouillon, using a potato masher to break into small granules.  Once browned, drain off excess fats and add remaining ingredients.
Bring up to boil and reduce to a simmer for about 20 minutes, until desired consistency. SPST

Sweet and Savory Pork Spare Ribs

Just about everyone you know has a go-to recipe for ribs, and here is one of my latest editions.  I have been coming up with dishes to utilize the hot pepper paste featured in the blog entry Korean BBQ Boneless Chicken Bites, while it is in peak freshness.  The preparation is pretty easy and the oven does most of the work.  I don't particularly care for par-boiling these puppies because of the degradation of flavor, rather I roast them low and slow in the oven, and also bake them covered before adding the lip-smackin' sauce infused with the pepper paste and fish sauce.  These ribs will pair perfectly with the Crazy Easy Coleslaw.  What the heck, I'd even throw in some homemade baked or stove-top mac and cheese and some greens for dexterity!  Just a thought.  After the slow cooking, the end result is a supple and tender rib  that falls from the bone when prompted, but not to the point where you want to slap it on a bun and call it BBQ!  Great for anytime of year, this recipe is  sure to score big at your next family meal or get together!
Recipe:
5 lbs. pork spare ribs
2 tsp.chili powder
2 tsp. paprika
2 tsp. seasoned salt
2 tsp. onion powder
2 tsp. garlic powder
pinch red pepper flakes
olive oil for drizzling
SPST
For Sauce:
1/3 c. good quality ketchup
1/3 c. corn syrup
1/3 c. hot pepper paste
1 tbsp. fish sauce
Preheat oven to 350*F.
Rinse and pat ribs dry.  Combine spices in small bowl and rub evenly and vigorously onto ribs.   Drizzle with olive oil and SPST.  Let stand at room temperature for about 15minutes for spices to permeate the surface or marinate in fridge for several hours uncovered.
Meanwhile, combine sauce ingredients and mix until well blended.
Place on roasting pan with rack and bake uncovered for about 45 minutes or until surface of the meat is browned, then cover with foil and continue to bake until ribs are tender, about 2 to 2 1/2 hours.
During the last 15 minutes of baking, remove foil and apply sauce several times over remaining time.
Let rest for about 15 minutes before cutting.  Makes about 12-14 servings.

Smoked Turkey, Tomato and Cannellini Soup

I came up with this recipe to showcase the deep and savory flavor of smoked turkey.  How often have you walked by these golden brown morsels in the supermarket and wondered, "What in the world would I do with that?" I have figured it out with fabulous results.  This is not my first smoked turkey recipe, but it is definitely one of my new favorites.  The smokiness of the turkey lends amazing character to the flavor profile of the broth, which is perfect for dipping crusty breads. The timing for this dish was perfect, considering the turn of spring and expectancy of warmer weather.  Alas, days like yesterday and today, though beautiful, are still  very much feeling like winter, and a nice hearty soup is just what you need, to soothe the mind, body, bones, and soul.

Recipe:

4 to 5 lbs. smoked turkey wings and necks

1 medium onion, chopped

2 stalks celery, chopped

4 cloves garlic, pressed or finely minced

1 soft chicken bouillon cube or chicken broth

1 28 oz. can whole plum tomatoes, gently crushed by hand or wooden spoon

1 15 oz. can cannellini beans, drained and rinsed

handful of parsley, rough chopped

olive oil. for drizzling

SPST

In a heavy pot or dutch style oven, drizzle olive oil and over medium high heat, add onion, celery and garlic.  Cook for about 2 minutes until fragrant.  Add rinsed turkey parts and cover with chicken broth or add a soft cube and fill until just covered with water.

Bring to a boil and reduce to medium.  

Cook until meat falls off bones, about 4 hours, adding water as necessary until the turkey is tender.

Allow liquid to reduce to about half.

Carefully remove bones, skin, and cartilage.

Add crushed tomatoes and simmer for an additional 20 minutes.  SPST

Add sugar to taste and to cut the acidity of the tomatoes.

Stir in beans and parsley, to heat through.

Serve with a nice crusty artisan bread like sourdough or French.

Serves plenty.