Entries Tagged 'Cooking' ↓

Prepared in the Roman style, these pork chops feature sweet and sour flavorings (honey and balsamic vinegar), hence the name agrodolce.

Ingredients:

• 4 bone-in pork chops, each about 1 lb. and 1 inch thick
• Kosher salt and freshly ground pepper, to taste
• 1 Tbs. olive oil
• 2 Tbs. honey
• 1/2 cup balsamic vinegar
• 1 tsp. minced fresh thyme
• 1/2 cup chicken broth
• 2 Tbs. unsalted butter

Directions:

1. Season the pork chops with salt and pepper. In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the chops and cook, turning once, until golden brown, 3 to 4 minute per side. Transfer to a plate.

2. Reduce the heat to medium. Add the honey, vinegar and thyme and cook until the liquid is thickened and reduced by half, about 5 minutes. Stir in the broth and bring to a simmer.

3. Return the pork chops to the pan, cover and cook for 3 to 4 minutes. Uncover and cook, turning the chops occasionally and basting with the sauce, for about 15 minutes more for medium doneness. Transfer the chops to a platter and cover loosely with aluminum foil.

4. Increase the heat to medium-high and simmer until the sauce is syrupy, about 3 minutes. Remove from the heat and stir in the butter until incorporated. Season with salt and pepper. Drizzle the sauce over the pork chops and serve immediately with herbed bean salad. Serves 4. – Williams-Sonoma Kitchen.

When you grill, you hardly need a recipe. Knowing the right technique is what’s important. The key to success, whether with a gas or a charcoal grill, often involves creating two zones: one for high, direct heat and another for low, indirect heat.

The direct-heat area is where you begin, searing the meat with the lid open. Thicker cuts are then moved to the indirect-heat zone to finish cooking, with the lid closed; the meat won’t burn, and it will stay moist.

Here, you’ll learn how to set up those two zones and get tips and cooking times for fish, chicken, different cuts of steak, and pork chops. You’ll also find recipes for barbecue sauces and advice on maintaining your grill so it’s always ready to fire up for another fine meal.

Grilling Tips to Live By:

• Bring steaks and pork chops to room temperature before grilling them. Keep fish and chicken refrigerated.
• Season foods generously on both sides with salt and pepper.
• Preheat the grill to medium-high.
• When searing foods, always keep the lid open.
• Don’t flip food often or move it around (unless you’re doing so to avoid flare-ups).
• Let steaks, chops, and chicken rest for 10 minutes before serving.

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Ingredients:

• Brioche Buns (Bristol Farms normally carries them in the bakery.)
• Ground Beef Patties (Bristol Farms has the best ground beef patties.)
• Brie Cheese
• Arugula
• Fig Jam
• 1 Sweet Yellow Onion Sliced
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1 Tablespoon Sugar
• Salt and Pepper to Taste

Directions:

1. If your anything like me and hate grilling meat… have your husband start up the Barbecue and start grilling the  seasoned ground beef patties while you start caramelizing the onions inside.
2. Slice the onions lengthwise to desired thickness. In a saute pan heat olive oil and butter over medium heat. Add sliced onions to the pan and stir to coat with oil and butter, stir in a pinch of salt to absorb moisture. Then stir in sugar to help caramelize the onions. Continue to cook onions until brown for 15 – 20 minutes over low to medium heat while continuously stirring not to burn.
3. Most brioche buns come whole, so slice them in half for your burger buns and toast on the grill.
4. Wash and dry arugula.
5. Cut brie cheese into slices.
6. Dress burger  in order accordingly: Bottom brioche bun, Fig jam, Brie cheese, Beef patty, Arugula, caramelized onions and top brioche bun… Volia! Enjoy! – Taryn Cox for THE WIFE.

Strawberry Brandied Apricot Jam: Loaded with strawberries and brandy soaked apricots, Brandy adds the distinctive sweet yet mellow flavor to Stonewall Kitchen’s all time favorite Strawberry Brandied Apricot Jam. Chunks of ripe and luscious strawberries and apricots fill this jam. An outstanding jam for “Strawberry Jam Bars” Recipe Below. Stonewall Kitchen makes other tasty jams like: Strawberry Balsamic Jam, Blueberry Pomegranate, Mimosa Jam, and Fig and Ginger Jam $7.95 per Jar. Available at Whole Foods or at website below.

www.StonewallKitchen.Com

Ingrediants:

• 1 3/4 sticks unsalted butter, at room temperature, divided
• 1/3 cup sugar
• 2 cups flour, divided
• 3/8 teaspoon fine-grain sea salt, divided
• 1 1/2 cups Stonewall Kitchen Strawberry Brandied Apricot Jam (or other fruit preserves)
• 1/3 cup brown sugar
• 1/8 teaspoon baking soda
• 1/2 cup quick-cooking oats
• 2 teaspoons lemon zest

Directions:

1. Preheat the oven to 350. Grease a 9-inch square pan with butter.
2. In a stand mixer, beat the 1 1/2 sticks of butter and 1/3 cup of sugar until light and fluffy. In a medium bowl, whisk together 1 1/2 cups flour and 1/8 teaspoon of salt. Add the flour mixture to the butter mixture in the stand mixer and beat until incorporated. Using floured hands, gather the butter mixture into a ball in the mixer bowl. Press the dough into the bottom of the prepared pan. Bake for 20 minutes, or until the crust has begun to brown at the edges. Remove from the oven to cool slightly while preparing the remaining ingredients.
3. In the bowl of a food processor, combine the remaining 1/4 stick of butter, 1/2 cup flour, 1/4 teaspoon salt and the brown sugar, soda, oats and lemon zest. Pulse until the mixture becomes crumbly.
4. Spread the 1 1/2 cups of jam over the baked crust. Sprinkle the oat mixture on top of the jam. Bake for 30 minutes or until the oat topping has become golden. – The Kitchen Sink