By Susie Middleton | Tuesday, December 20, 2011
Pork chops make for great weeknight eating, but they’re even better when you stuff them with a quick, sweet-and-savory riff on pesto. It comes together in seconds in the food processor, and the finished dish is on your table in less than 30 minutes.
Ingredients6 center-cut, bone-in pork loin chops (1-1/4 inches to 1-1/2 inches thick)
IngredientsPosition a rack in the center of the oven and heat the oven to 400°F.
With a sharp knife, make a horizontal slit in each pork chop to create a 3-1/2-inch-long pocket.
In a food processor, combine the mint, parsley, tarragon, pecorino, 3 Tbs. of the oil, the garlic, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper. Pulse until finely chopped. Add 1/2 cup of the pine nuts and pulse until the nuts are roughly chopped. Stir in the remaining 1/4 cup pine nuts and the raisins. Season the insides of the pockets with salt and pepper and stuff with the filling. Secure the pockets with toothpicks. Season the outside of the meat generously with salt and pepper.
Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Sear 3 of the pork chops on both sides until well browned, about 6 minutes total; transfer to a large rimmed baking sheet. Repeat with the remaining 1 Tbs. oil and the remaining pork chops. Top each chop with a piece of butter and roast in the oven until an instant-read thermometer inserted into the thickest part of the pork chops registers 145°F, 10 to 12 minutes. Discard the toothpicks and serve drizzled with the pan juice.Nutrition information (per serving):
Susie Middleton is editor at large for Fine Cooking magazine.
Wednesday, April 27, 2011
Heat things up this Valentine’s Day with these decadent chocolate recipes from America’s Test Kitchen:
Join Chris Kimball and the test cooks on America’s Test Kitchen as they solve everyday cooking problems and bring you useful equipment reviews, trusted taste tests, and foolproof recipes.
Wednesday, June 1, 2011
Tuesday, April 19, 2011
By Susie Middleton | Thursday, November 10, 2011
Everyone has their favorite stuffing recipe for Thanksgiving, and this is one of mine. It's got not-too-sweet crumbles of cornbread, Italian sausage, and lots of fresh herbs – delicious!
This stuffing is delicious when cooked inside the bird, we like this simple, juicy roast turkey. If you plan to cook the stuffing separately, follow the instructions below, it can be cooked in the same oven or at the same temperature as your turkey.
Tip: For a stuffing with a bit of heat, use hot Italian sausage or even chorizo.
Yields 12 to 14 cups
3/4 lb. sweet Italian sausage (without casings), cut in small chunks
3 to 4 Tbs. rendered bacon fat or butter, if needed
2 cups chopped onion
1-1/2 cups finely chopped celery, including leaves
1-1/2 cups finely chopped bell pepper, preferably a mix of red and green
2 Tbs. finely chopped garlic
1 Tbs. chopped fresh thyme or 1 tsp. dried
Pinch of crushed red pepper flakes (optional)
1 tsp. kosher salt
1 recipe Basic Cornbread, crumbled
1 cup chopped scallion
1/4 cup chopped fresh flat-leaf parsley
1/4 cup snipped fresh chives
Freshly ground black pepper
Turkey stock or homemade or low-salt chicken broth as needed
In a large skillet, cook the sausage over medium heat until browned. Remove with a slotted spoon and set aside. Add enough rendered bacon fat or butter to the pan to get about 5 Tbs. total fat. Add the onion, celery, peppers, garlic, thyme, red pepper flakes, and salt. Cook briefly until the onion is softened. With a wooden spoon, scrape up any browned bits in the pan. Combine in a large bowl with the crumbled cornbread, scallions, parsley, chives, and pepper. Toss to combine.
If cooking in a turkey, put the stuffing in the bird just before roasting. Pack the stuffing loosely, leaving enough room to fit your whole extended hand into the bird's cavity. Cook the stuffing in the bird to 160º to 165ºF, checking with an instant-read thermometer. If the bird is done before the stuffing is, take the bird out of the oven, spoon the stuffing into a casserole dish, and continue to bake it while the turkey rests. If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.
nutrition information (per serving):
Size : per 1/2 cup stuffing; Calories (kcal): 110; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 3; Protein (g): 4; Monounsaturated Fat (g): 2; Carbohydrates (g): 11; Polyunsaturated Fat (g): 1; Sodium (mg): 450; Cholesterol (mg): 20; Fiber (g): 1
Monday, August 9, 2010
Not only do I look to the East and the West for sources of inspiration, I also look to the past for great ingredients about which we may have forgotten…like buttermilk, which used to be a staple in American kitchens. It’s not only a lighter alternative to cream, but also to Asian coconut milk, as I’ll show you today with my Thai Curried Clams and Chorizo. It’s a great one-pot-meal that features a clams and sausage combo that’s well-loved in both the East and West.
1 1/2 cups 1/4-inch-dice chorizo or 1/4 pound ground sausage
2 large leeks, white part julienned
2 pounds cockles or small littleneck clams, purged overnight in water/cornmeal/pinch of salt solution
3 tablespoons red Thai curry paste
1 cup white wine
1/2 cup buttermilk
Juice of 2 limes
2 cups cooked orzo
Kosher salt and freshly ground black pepper to taste
In a stock pot coated lightly with oil over medium-high heat, add chorizo, leeks, cockles (discard any open cockles), and curry paste, and sauté about 2 minutes, then season. Deglaze with wine and cover; cook for 6-8 minutes. Add buttermilk, lime juice, and orzo, stir to combine and check for seasoning. Serve, discarding any unopened cockles.
Chateau Villa Bel-Air Blanc, Bordeaux, France
Taste: Rich and complex with white fruit and caramel flavors.
Aroma: Honey mixed with smoky notes
60% Sauvignon Blanc, 40% Semillon
Chef Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the nation.