CookTeaser

RECIPE

Serves 2

A CookTale

Tucked away in the Hamlet of Preston Hollow, NY is a remarkable farm that features all things country, especially products of extraordinary quality from grass fed livestock. Though it’s a small journey from Woodstock, a phone call to Carol Clement and your order is awaiting you at the Saturday Saugerties Farmer’s Market. And it’s always as wonderful as can be. Now their forager is bringing in Chanterelles on sale at $4 a basket. Can’t beat that and I have a standing weekly order.

INGREDIENTS

1-1/3 Pound of Pasture Raised Pork Rib Chop, 1-1/4″ thick
Salt & Black Pepper generously applied
1 TB of a meat seasoning like Montreal Steak Rub
1 TB of Olive Oil+ 1 TB for the saute pan
1 Large Onion thinly sliced with a Mandoline
2 cups of Apple Juice or Water

METHOD

Here is a technique that insures that your Pork will not seize up during cooking.

1. Heat a cast iron grill pan to smoking.
2. Apply the seasonings & 1 TB of Olive Oil
3. Sear the pork, weighted down with a grill press for 1 minute, turn diagonally & repeat for another minute. turn the pork & repeat.
4. Remove to a platter.
5. In a deep sided saute pan add the second 1 TB of Olive Oil.
6. Add the Onions & saute until tender & lightly browned.
7. Add the Pork & the Apple Juice or Water, enough to reach half way up the chop.
8. Cover & braise the meat for no more than 20 to 25 minutes. You do not want the Pork to be cooked beyond the rare to medium rare stage. Well done does only one thing to Pork, destroy it.

A CookTale

A few years ago Fred, the meat manager of Adams FairAcre Farms, handed me a cut of beef that was new to me. “It’s TriTip, cut from the sirloin, try it.” It was terrific, grilled beautifully, looked great & was fork tender. A true 10 in the beef category.
Since then, using the few tricks I know, marinates, rubs and tenderizers, TriTips continue to challenge me. They have rarely reached that tenderness of yesterday. Last evening was no different, mouth watering until it reached our mouth.
I guess I’ll keep searching for that 10, but content to settle for slightly less.

INGREDIENTS & MARINATE

2 Pound TriTip Beef (use 1,freeze the other)
1 Stemmed, Seeded Dried Chipotle chile
2 TB Pink Peppercorns Seeds
1 tsp Coriander Seeds 1 tsp Fennel Seeds
1/4 tsp Cumin Seeds
2 tsp Dark Brown Sugar 2 tsp Kosher Salt
1 tsp Mustard Powder
2 TB of Olive Oil

METHOD

1. In a spice grinder add all of the marinate ingredients
but the Olive Oil. Grind into a powder.
2. Remove to a small bowl & whisk in the Olive Oil.
3. Brush it on the TriTiip & set it aside for at least 1 hour.
4. If using an outdoor gas or charcoal grill, use the two zone
method. One side to high, the other off or on low.
5. Brush the marinate from the meat & place diagonally on the
high side of the grill for 4 minutes. Turn the meat again diagonally & grill for another 4 minutes.
6. Turn the meat & repeat the process. Next, check the temperature with an instant meat thermometer. If necessary move the meat to the cold side of the grill & cook to your preference.
7. With the probe in the center of the meat, 120F is rare, 125F is med rare.
8. Allow the meat to rest for at least 5 minutes before slicing.

A CookTale

Getting a Pork Chop to properly cook without seizing up is tricky! Having failed too many times to remember, last evening I might have turned the corner. Might have! I began by searing both sides of the chop in a lightly oiled pan. Then setting it aside & adding a thinly sliced a medium onion which became a bed for the pork chop. The chop was then returned to the pan & enough white wine was added to come half way up the sides.
The pan was covered, the heat turned to a simmer. Depending on how you prefer your meat, rare, medium or well, calculate the cooking time. As a reference, I estimate rare, 12 minutes, medium rare, 16 minutes, well done, 20 minutes. You know my choice. Naturally you will determine the time. If you know other methods, tell me.

INGREDIENTS

2 8-Ounce Pork Rib Chops (preferred)
1 Medium Onion sliced into rings
White Wine enough to half submerge the chops.
Salt & Pepper
1 TB of Lemon Juice
1 TB of EVOO
A dash of Aleppo Pepper (optional but adds flavor)
1 TB of Butter for the pan gravy

METHOD

1. Heat a saute pan or an electric grill pan to high.
2. Sear the chops on both sides. Remove & set aside.
3. Add the Onion rings & cook until tender & browning.
4. Return the chops to the pan & add the White Wine.
5. Bring the pan to a simmer, cover & set the cooking time to suit your preference.
6. When the cooking time is up, you’ll have tender Pork Chops, delicious Onions, and with the addition of a generous swirled-in-TB of Butter, a good quick sauce.