CookTeaser

Serves 2

A CookTale

Fred Brill, the Manager of Adam’s FairAcre Farm’s superb meat department, had four great looking rib pork chops, waiting for Cathie’s arrival. Each was one inch thick, (as requested) and as fresh looking as if they just left the cutting room, which I’m sure they did. To accompany the evening’s plate, I (as I usually do on Saturday’s) headed for the Saugerties Farmers Market and stocked up on corn, poblano chiles, heirloom tomatoes, and the freshest green beans picked that morning.
Turning these earthly treasures into a taste-worthy dinner was my afternoon’s challenge.

RECIPE Rib Pork Chop

INGREDIENTS

1 TB. chopped Garlic
1 TB. crushed Fennel Seeds
1 TB. finely chopped fresh Sage
1 TB. finely chopped fresh Rosemary
1 TB Of EVOO
2 tsp. Kosher Salt
2 tsp. coarsely ground Black Pepper
2 Bone-in Pork Rib Chops, 1 inch thick

METHOD

1. In a small food processor, combine the Garlic, Fennel Seeds, Sage, Rosemary, Salt, & Pepper & EVOO. Pulse several times to blend well. Lightly coat each chop on both sides with the herb rub.
2. Refrigerate the chops for at least 1 hour or more.
3. Heat the oven to 400 degrees.
4.. Heat a cast iron grill pan to almost smoking & add the chops. Sear the chops for about 1-1/2 minutes per side. Turn off the burner & remove the grill pan from the heat.
5. Place the grill pan into the oven & set the timer for 4 to 5 minutes. Remove when the chops are firm & the internal temperature has reached 130 degrees. Remove the pan.
6. Transfer the chops to a platter & allow them to rest for 5 minutes. The juices will redistribute & the chops will finish cooking. They’ll add another 5 to 7 internal temperature degrees.

RECIPE Creamy Corn Kernels & Poblano Chiles

INGREDIENTS

2 TB of Butter
1 small Red Onion, diced, about 1/2 cup
1 large Red Bell Pepper, diced, about 3/4 cup
Kosher Salt & Pepper
Cayenne or finely minced red Jalapeño, (optional)
Kernels from 3 ears of Corn, about 3 cups
2 Poblano Chiles, roasted, peeled, seeded & cut into 1/4″ strips
2 Scallions, thinly sliced across
1/4 Cup Crème Fraiche or Heavy Cream
1 Lime, cut in half.

METHOD

1. Melt the Butter in a large skillet over medium heat. Add the Onion & Bell pepper, season with Salt & Pepper, & stir-fry for 2 to 3 minutes, until the Onion is translucent. Add a pinch of Cayenne or a little minced jalapeño, if using.
2. Add the Corn kernels & Poblano strips, season again & continue to cook, stirring occasionally, until the Corn is cooked & tender, about 5 minutes.
3. Stir in the Scallions, the Crème Fraiche or Cream, & allow it to heat through. Taste for seasoning, & a squeeze of Lime.