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Brined Pork Chops with Apple Compote

Description

I love pork chops, and they pair so well with fruit. This apple “sauce” is really a chunky compote that is full of flavor. You can certainly skip the apple brandy if you don’t have it in the house, but it adds another layer of flavor. Grill the pork chops on your BBQ or use an indoor grill pan if you can’t get outside!

Ingredients

  • For the brine:
  • 1/3 cup kosher salt
  • 2 tbsp brown sugar, firmly packed
  • 6 peppercorns
  • 4 bone-in pork chops
  • For the apple sauce:
  • 4 tbsp unsalted butter
  • 2 lbs Granny Smith apples, peeled, cored, and cut into 1/2" dice
  • 3 tbsp brown sugar, firmly packed
  • 2 tsp grated ginger
  • 1/2 cup chicken broth, low sodium
  • 1/3 cup Calvados or Brandy
  • kosher salt and freshly ground pepper

Preparation Time: 25 minutes, plus 24 hours to brine

To make the brine, place the salt, sugar, and peppercorns in a large, nonreactive bowl. Pour a small amount of hot water in the bowl to dissolve the salt and sugar, then add 6 cups of cold water. Place the pork chops in the brine, cover, and refrigerate for 24 hours. 
 
Remove the pork chops from the brine. Rinse under cold running water and pat dry with paper towels. Let the meat stand at room temperature for 1 hour.
 
Meanwhile, make the apple sauce. In a large saucepan over medium, heat, melt 2 tablespoons of the butter. Add the apples and cook, stirring occasionally, until softened, 4-5 minutes. Stir in the brown sugar and cook, stirring, until the brown sugar has melted and the apples are nicely glazed, 1-2 minutes. Add the ginger and stir to combine. Pour in the chicken broth and then the Calvados or brandy if you’re using it. Reduce the heat to low and simmer until the sauce is slightly thickened, 5-6 minutes. Remove from the heat and set aside. 
 
Prepare a gas or charcoal grill for grilling over medium-high heat (375˚F.) Generously oil the grill rack. (Alternatively, place an indoor grilling pan over medium-high heat on the cooktop and lightly brush with oil.) Place the pork chops on the grill, cover, and cook for 5 minutes. Turn the chops, cover again, and continue to cook until the internal temperature of the chop away from the bone registers 140-150˚F for medium well, about 5-10 minutes longer. Remove the pork chops from the grill and tent with aluminum foil. Let them rest for 10 minutes. Reheat the apple sauce over low heat and stir in the additional 2T. butter if you’d like. Season to taste with salt and pepper.
 
Serve each pork chop on a warmed serving plate (if you can!) with a generous portion of apple sauce spooned over the chops. Serve immediately.

Cook Time: 25 minutes

Serves: 4

Chicken Pho

Description

Oh. My. Pho. Have you ever had Chicken Pho before? Prounounced “Fuh,” it is an aromatic Vietnamese soup made with rice noodles and typically chicken or beef. The flavor combination is so simple- onions and ginger are added while cooking the chicken- and it’s finished with a garnish of limes, mung bean sprouts, and fresh basil leaves. Let your children decorate their soup with the different toppings before digging into the delicious noodles and flavorful broth. This soup takes about 10 minutes to prep, but a few hours to cook, so it’s great to make on the weekend when you’re around the house.

And by the way, if you’ve never visited Charles Phan’s famous restaurant “The Slanted Door” in San Francisco, it is worth the trip the next time you’re here. Nobody does Vietnamese food better!

Ingredients

  • 2 unpeeled yellow onions, quartered
  • 3 1/2-inch thick slices of fresh ginger, smashed
  • 3-4 qt cold water
  • 2 lbs chicken wings
  • 1 whole chicken (about 4-5 lbs), quartered
  • 1 tbsp kosher salt
  • 2 tsp sugar
  • 1/4 cup Asian fish sauce
  • 1 lb dried rice noodles (I like the really skinny ones)
  • 1 scallion, thinly sliced
  • 2 cups mung bean sprouts
  • 1 bunch basil leaves, torn
  • 2 limes, cut into 4 wedges each
  • 2 jalapenos, thinly sliced

Preparation Time: 10 minutes

Preheat the oven to 400 degrees F. Place the onions and ginger on a baking sheet and roast for 20-30 minutes, or until the onions are just browned. Place the ginger and onions in an 8 qt. stockpot, and add the water, chicken wings, chicken, salt, and sugar. Bring to a boil, then reduce the heat and simmer gently for 30 minutes.

Use tongs to remove the chicken from the pot and allow it to cool until it’s easy to handle with your hands. Remove the meat from the bones and refrigerate it. Return the skin and bones to the stockpot and simmer for 2 more hours. (Trust me- this is where all of the flavor comes in the broth!) Strain the chicken broth through a fine mesh strainer into another stock pot. Cook over high heat until reduced to about 12 cups, about 15-20 minutes Stir in the fish sauce. (You can make the soup ahead of time through this point and refrigerate for up to 3 days.)

Fill a large bowl with warm water. Soak the rice noodles for about 20 minutes, or until they’re pliable. Meanwhile, bring a large pot of salted water to a boil. Drain the noodles, then add them to the boiling water and cook for about 3 minutes. Drain the noodles and place them in 6 large bowls. Sprinkle with the scallions. Add the reserved chicken to the broth and simmer until the chicken is reheated. Ladle the broth and chicken over the noddles. Serve with the bean sprouts, basil, lime wedges, and jalapenos (optional).

Cook Time: 3 hours

Serves: 6

Corn Spoon Bread

Description

This year I was lucky enough to help the amazing chef Todd English write his fourth cookbook, Cooking in Everyday English-The ABCs of Great Flavor at Home. All year long, I've been waiting to share some of the recipes with you! Now that the book is out, I finally can. This spoon bread has quickly become a favorite of everyone on my block. It's easy to prepare and insanely delicious! It's the perfect accompaniment to barbecued ribs, grilled chicken, or pot roast. Make it once and watch people beg for more!

Ingredients

  • 4 cups milk
  • 2 cups stone-ground yellow cornmeal
  • 2 cups corn kernels
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 2 tsp kosher salt
  • 3 large egg whites
  • 3 large eggs
  • 1/2 cup unsalted butter
  • 1 tbsp honey

Preparation Time: 15 minutes

Preheat oven to 375 degrees. Combine milk and cornmeal in a medium saucepan, stirring with a whisk. Cook over medium-high heat, stirring often, 10 minutes or until mixture thickens. Remove from heat, and stir in corn kernels.

Combine sugar, baking powder, and salt in a medium bowl. Add cornmeal mixture, stirring with a whisk.

Beat egg whites at high speed with an electric mixer until stiff peaks form. Add eggs to cornmeal batter, stirring with a whisk; fold in egg whites.

Heat a 12-inch cast-iron skillet over medium-high heat until hot. Add 1⁄4 cup butter to pan, tilting to coat bottom. Cook over medium-low heat 3 minutes or until butter begins to brown. Pour batter into pan. Bake at 375 degrees for 25 to 30 minutes or until set. 

While spoon bread bakes, combine remaining 1⁄4 cup butter and honey in a small saucepan. Cook, stirring constantly, over medium heat 2 minutes or until butter melts. Drizzle honey butter over top of bread. Serve immediately.

Cook Time: 40 minutes

Serves: 10-12

Crunchy Cheddar Cheese Casserole

Description

I had such a blast writing Cooking in Everyday English - the ABCs of Great Flavor at Home with the chef Todd English this year. As we were working, I had the chance to cook with him in his home kitchen. It was one of those "pinch me" moments in life-I couldn't believe I had access to such an amazing chef and teacher. I'd like to believe I taught Todd a thing or two, and this is one of them! I made this to show him how I get my children to eat their spinach. I have to admit-the cheese cracker topping and addition of raisins was all Todd.

Ingredients

  • 16 oz frozen spinach, thawed
  • 1 cup yellow onion, diced
  • 4 tbsp olive oil
  • 1/2 cup raisins
  • 1/2 tsp dry mustard
  • 4 cups cooked long-grain rice
  • 1/4 cup unsalted butter
  • 1/4 cup all purpose flour
  • 1/2 tsp kosher salt
  • 2 cups milk
  • 3 oz cream cheese, softened
  • 1/2 cup Parmigiano-Reggiano, shredded
  • 1 1/2 cups cheddar cheese, shredded
  • 1 1/2 cups fish-shaped cheddar cheese crackers
  • 2 tbsp unsalted butter, melted

Preparation Time: 20

Preheat oven to 350 degrees. Drain spinach well, pressing between paper towels. Chop spinach.

Cook onion in hot oil in a medium-size sauté pan over medium heat, stirring often, 5 minutes or until soft. Stir in raisins, dry mustard, and spinach, and cook, stirring constantly, 2 minutes, breaking up spinach as you stir. Remove from heat, add rice, and stir until blended.

Melt 1⁄4 cup butter in a heavy saucepan over medium heat; whisk in flour and salt until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium-high heat, whisking constantly, 3 minutes or until mixture is thickened and bubbly. Stir in cream cheese, and cook 2 minutes or until melted. Remove from heat, and stir in Parmigiano-Reggiano cheese until smooth.

Stir together cheese sauce and spinach mixture. Let cool 1 to 3 minutes, and stir in Cheddar cheese. Pour into a lightly greased 11- x 7-inch baking dish, and spread in an even layer.

Place crackers in a zip-top plastic freezer bag; seal bag, and crush crackers using a rolling pin into pea-size pieces. Pour into a bowl, and stir in 2 Tbsp. melted butter. Sprinkle cracker mixture over spinach mixture in baking dish.

Bake at 350 degrees for 35 minutes or until topping is crunchy and mixture is thoroughly heated.

Cook Time: 35 minutes

Serves: 8

Dressed to Impress Quesadillas

Description

These quesadillas are fancy and familiar at the same time. A classic family-favorite gets a flavor boost with smoky gouda cheese, sweet caramelized onions and salty prosciutto. Or for a delicious vegetarian option, forgo the prosciutto and use thinly slice granny smith apple instead. I promise, your family won’t even miss the meat!

Ingredients

  • 2 tbsp butter
  • 1 yellow onion, thinly sliced
  • 1 tbsp brown sugar, firmly packed
  • 1/2 tsp white wine vinegar
  • 3/4 cup gouda cheese
  • 3/4 cup smoked gouda cheese
  • 4 10-inch flour tortillas
  • 2 oz proscuitto, thinly sliced
  • 1 Granny Smith apple, very thinly sliced
  • 1 tbsp butter
  • 1 tbsp olive oil

Preparation Time: 25 minutes

Melt 2 tbsp of butter in a large frying pan over medium-low heat.  Add onion, brown sugar and vinegar; sauté until onion is caramelized, stirring frequently, about 20 minutes.  Add apple slices for the last 10 minutes.  Remove from heat and cool.
 
Preheat oven to 350˚.  Sprinkle cheese over half of each tortilla, then add a layer of prosciutto and sautéed onion.  Season with salt and pepper.  Fold tortilla in half to close.
 
Heat butter and olive oil in a large frying pan over medium heat.  Cook quesadillas until brown spots appear, about 2 minutes per side.  Transfer quesadillas to large baking sheet.
 
Bake until tortillas are golden and cheese melts, about 5-10 minutes.  Cut each into triangles.  Arrange on a platter and serve hot.
 
For a vegetarian option, use the apple slices in place of the prosciutto.

Cook Time: 15-20 minutes

Serves: 4 as an entree, 6 as an appetizer

Lemon Rosemary Chicken

Description

The combination of lemon and rosemary makes for a delicious marinade for chicken, lamb, and just about anything. I love it with bone-in chicken, but for an easy weeknight meal, the boneless, skinless chicken breasts work just fine. Start marinating the chicken in the morning to really soak up the flavors. Serve it with a side of grilled asparagus and a hot loaf of bread to round it out. Also, if you like chicken to cook really quickly, pound it out to ½” thickness before marinating. It will cook in minutes on the grill.

Ingredients

  • 1/4 cup olive oil
  • 2 lemons, zested and juiced
  • 1 tbsp finely chopped fresh rosemary
  • 2 cloves garlic, minced
  • kosher salt
  • freshly ground pepper
  • 1 1/2 lbs boneless, skinless chicken breasts

Preparation Time: 15 minutes, plus marinating time

To make the marinade, combine the ¼ cup olive oil, lemon juice and zest, rosemary, garlic, salt, and pepper in a non-reactive bowl or baking dish. Whisk to combine. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate for 4 hours or up to overnight, turning once or twice.
 
Preheat your grill for cooking over medium-high heat. Grill the chicken, turning once, until cooked through, about 3-5 minutes per side. Allow to rest for a few minutes before slicing.
 
Note: If you want to grill asparagus with the chicken, it cooks in practically the same amount of time- maybe a little less. Just toss it in olive oil with some salt and pepper and throw it on the grill! Turn it once or twice with tongs while cooking.

Cook Time: 10-20 minutes

Serves: 4-6

Peanut Butter Hot Fudge

Description

I love desserts, but I always make the same things. Then I got to work on a cookbook with Todd English-an amazing chef and restaurateur from the East Coast. Since I live in San Francisco, we did a ton of work over the phone. When he talked me through this recipe one day, I knew I had to try it myself. It's heavenly! I literally ate half of it out of the pan. My family enjoyed the other half drizzled over vanilla ice cream.

Ingredients

  • 1/2 cup unsalted butter
  • 1 oz unsweetened chocolate baking bar
  • 3/4 cup sugar
  • 1/4 cup unsweetened cocoa
  • 5 oz evaporated milk
  • 1/2 cup creamy peanut butter
  • 1 tsp vanilla
  • 1/4 tsp kosher salt

Preparation Time: 5 mintues

Melt butter and chocolate in a small, nonaluminum saucepan over medium-low heat. Stir in sugar and cocoa until blended. Gradually add evaporated milk, stirring until blended.

Bring to a low simmer over medium heat, stirring constantly. Remove from heat when bubbles appear. Stir in peanut butter and remaining ingredients. Serve warm.

Cook Time: 15 minutes

Serves: makes 2 cups

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