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Jumat, 21 Februari 2014

Apple Cider Glazed Pork Chops – Great Recipe No Bones About It

This shining example of what a few well-placed ingredients can do to a plain piece of meat reminded me of a couple very important things. By the way, if you’re new to cooking, being reminded of stuff is one of the best parts.

First of all, it had me recalling the old, “if it doesn’t have a bone in it, it’s really not a chop.” Of course, search engines being what they are, we were forced to use the oxymoronic “boneless, center-cut pork chops” instead of the traffic stunting “pork medallions.” Not a big deal, but worth mentioning in case you’re ever backed into a corner during a heated, butchery-related water cooler debate.

Secondly, I remembered I need to redo that demo I did for another website many years ago, on how to cut your own boneless, center-cut pork chops, thereby saving some cash. It’s a quick and simple trick, and one I’m sure many of you will remind me I forgot about in a few weeks.

Anyway, the glossy glaze is really easy, and while there’s no starch or extra butter involved, it reduces quickly to a thick, rich, sweet-tart apple syrup. The rosemary and pepper flakes were the perfect accents for me, but this is a technique that begs for your own personal touches. I hope you give this simple and very tasty pork “chop” recipe a try soon. Enjoy!

Ingredients for 6 chops:

1 tbsp vegetable oil

1 tbsp butter

6 boneless center-cut pork chops (6-8 oz each)

salt and pepper to taste

3 cloves minced garlic

1/4 cup apple cider vinegar

2 cups apple cider

1 tsp Dijon mustard

1 tsp minced rosemary

pinch of red chili flakes

Minggu, 16 Februari 2014

Miso Glazed Skirt Steak – There is Nothing More American Than Foreign Ingredients

This succulent grilled skirt steak recipe would be perfect for your 4th of July cookout, and what better way to celebrate America’s birthday than with an ingredient from Japan.

Our nation has lots to be proud of; and one thing I take special pride in is our willingness to integrate any and all culinary influences into our cuisine. We don’t much care where it comes from, as long as it’s delicious, we will assimilate.

There was a time, not that long ago, when only a lucky few “gourmands” living near big cities had access to imported ingredients like miso, balsamic vinegar, truffle oil, etc. Nowadays, these items are found in virtually every large grocery store, from sea to shining sea. When I hear the words, “immigrants built this country,” I don’t think of railroads, bridges, and roads; I think pizza, sushi, and foie gras torchon.

I’ll admit to knowing very little about miso, or why it’s so effective in this simple glaze, but that’s okay. There is nothing wrong with a little mystery in your cooking (think burlesque vs. full-frontal). How and why it makes the beef so juicy and flavorful is not nearly as important as the fact it does.

I’ve done countless variations of this glaze, and oddly enough I prefer a red wine vinegar in this, over more obvious choices like rice vinegar. Maybe it’s just because I associate red wine with red meat, but I really think there’s something else going on. What? No idea (see paragraph 4).

You’ll notice the ingredient list is relatively short, and it should probably stay that way, but of course I expect you to tweak this to your personal tastes. Not doing so would be downright un-American. I hope you give this great grilled miso glazed skirt steak a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

1 whole skirt steak (about 1 1/2 pounds)

2 tbsp yellow miso

3 tbsp red wine vinegar

1 packed tbsp brown sugar

1/8 tsp cayenne

2 cloves finely crushed garlic

freshly ground black pepper to taste
*Glaze should be spread over both sides of meat, and left out for 30 minutes.
**I think skirt steak has the best texture if cooked between medium-rare and medium. Id remove at an internal temp of 130-135 F.

View the complete recipe

Rabu, 12 Februari 2014

Coming Soon Miso Glazed Skirt Steak

One silver lining with this kitchen remodel is that Ive had to do lots of cooking outside on the grill. That means playing around with lots of new recipe ideas, like this miso-glazed skirt steak I tried yesterday. Im making a video of this meaty masterpiece for sure, and Ill post later this week. Stay tuned!