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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Meat


RECIPE
Serves 2

A CookTale

We picked up four Pork Rib Chops from Heather Ridge Farm in Preston Hollow, NY. A few weeks ago we had the first two. Last evening we put the other two to the test. When the forks hit our lips, and the Pork our mouths, we stared at each other, as if to say, “they did it again” — and they had. They were tender and juicy. I never know with Pork Chops, one serving could be tender, the next tough. These four were superlative. They obviously came from the same herd or the same Porker.

INGREDIENTS

2 Pork Rib Chops 1-1/4″ thick
Kosher Salt & Black Pepper
Lemon Juice
1 TB of EVOO plus 1 TB EVOO
Red Wine Reduction Sauce (optional)

METHOD

1. Heat the oven to 400 degrees. Brush the Chops with 1 TB EVOO and season with Salt & Pepper.

2. Heat a cast iron grill pan to very hot. Add the Rip Chops, weigh them down with a meat press & grill for 2 minutes. Turn them diagonally & repeat, for a total of 4 minutes. This will properly sear them prior to finishing in the oven. Remove the pan from the heat..

4. Place the Pork Chops in the oven & roast for no more than 5 to 7 minutes. The Pork’s internal temperature should register about 135 degrees. Allow to rest for 5 minutes. They will add at least 5 degrees.

RECIPE For the Red Wine Reduction Sauce

4 ounces of Red Wine Reduction (More than Gourmet available on-line from Amazon)
1 TB of Whole Grain Dijon Mustard
2 oz of Red wine
2 oz of Beef Broth

METHOD

1. In a small sauce pan, add all of the above ingredients, bring to a simmer & whisk together.

2. To plate, place a puddle of Sauce on each plate, top with a Pork Rib Chop.

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RECIPE
Serves 2

A CookTale

I still haven’t quite figured out what I enjoy most. Is it creating and preparing the food, or seeing the photos the following morning. First thing in the morning, I transfer photos of last evening’s dinner from my Nikon to my Mac. Then sit back and appreciate how much I enjoy cooking and equally enjoy sharing it by daily postings. It also made me realize that simple recipes with whatever taste and flair I can add are where my cooking is at.

INGREDIENTS For the Rib Steak
1 14 oz to 1-1/4″ Rib Steak
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Highly season the Steak & add the EVOO.

2. Heat a cast iron grill pan to smoking hot. Add the Steak & grill for 2 minutes. Turn the Steak diagonally & grill for another 2 minutes. (The crosshatch grill marks are attractive.) Turn & repeat. The internal temperature should be 120 degrees for rare.

3. Remove the Steak to a cutting board & allow it to rest. While resting it will continue to cook & add another 5 degrees.

INGREDIENTS For the Golden Coin Potatoes

3/4 pound or Baby Yellow Potatoes (cut into 1/4″ slices).
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Toss the sliced Potatoes with the EVOO & Salt & Pepper in a large bowl until well coated.

2. Heat a large deep-sided frying pan to medium-high. Add the Potatoes, turning occasionally until they have become golden brown & tender. This should take about 20 to 30 minutes.


RECIPE

Serves 2

A CookTale

Lamb in any form and Pasta in any form makes my eyes light up and my mouth water. If it weren’t for the carbs and cals, I could have a pasta creation every night. The great part about Pasta is you will never run out of ways to serve it. Wikipedia claims there are “thousands” and each Italian village and each region have their own. It would be a challenge to start a lifetime project to go through them all. Like “Julie on Julia”. Unfortunately at my stage of life I’m not sure how far I’d get. But it’s an interesting idea!

INGREDIENTS

4 Loin Lamb Chops
Kosher Salt & Black Pepper
2 TB of Pomegranate Molasses (optional but recommended)
4 oz of Penne Pasta
8 oz of Puttanesca Sauce Recipe follows
1/4 cup of Pecorino Romano

METHOD

1. Put a pot of water up to boil. Toss in a TB of Salt. Boil the Pasta according to the package directions, about 10 minutes.

2. Heat a saute pan & add the Puttanesca Sauce. Bring it just to a simmer, & immediately add the Penne. Toss it together & cover the pan to keep it warm. It can be put in a slightly warm oven.

3. Highly season the Lamb with Salt, Pepper & Pomegranate Molasses on both sides.

4. Heat a cast iron grill pan to smoking high & add the Lamb. Weigh it down with a meat press. Two minutes to a side for rare, internal temperature, 120 degrees. Ready to plate.

5. To plate, two Lamb Chops, two ounces of Pasta, & a generous sprinkle of Pecorino Romano.

RECIPE Puttanesca Sauce

INGREDIENTS

3 TB of EVOO
3 or 4 Garlic Cloves (peeled & lightly smashed)
4 or more Anchovy Fillets
1 Red Onion (cut to a small dice)
2 28-ounce cans of whole Tomatoes
Sea Salt & Fresh Black Pepper to taste
1/2 cup pitted Black Olives (preferably oil-cured)
3 TB of Salt Capers (soaked to remove salt)
Red Pepper Flakes (to taste)
Chopped fresh Parsley & Basil leaves

METHOD

1. Heat 3 TB of EVOO to medium-high in a large deep saute pan, add the Garlic, Onion & Anchovies. Cook, stirring occasionally, until the Garlic is lightly golden, the Onion is translucent, & the Anchovies have melted.

2. Drain the Tomatoes & crush them with your hands as you add them to the pan, add the Salt & Pepper. Cook, stirring occasionally, until the Tomatoes break down & becomes sauce like, about 10 minutes. Stir in the Olives, Capers & Red Pepper Flakes, & continue to simmeruntil the sauce slightly thickens.

3. Taste and adjust the seasonings to your taste. I prefer a spicy Puttanesca. Add the chopped Parsley & Basil to the pan & gently mix.


RECIPE

Serves 2

A CookTale

The weather report forecasted snow and freezing temperatures, but in the kitchen the stove and the oven were generating warmth. The evening’s menu called for food that would generate warmth as well. I cut the two Rib Chops from a four Rib-In Pork Loin that I ordered from Adam’s when I realized it was way to big for the two of us. Fred Brill, meat manager supreme, suggested that a blend of Honey and Sage be spread on the Loin before and at the last five minutes of roasting. Instead I blended Maple Syrup and Sage and turned it into a sauce that was unexpectedly delicious. The other two components were tasty as expected.

INGREDIENTS For the Pork Chops

2 Rib Pork Chops (1-1/4″ thick, bones frenched)
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Heat the oven to 400 degrees.

2. Heat a cast iron grill pan to almost smoking. Season the Chops with Salt, Pepper & EVOO. Grill them for 1-1/2 minutes & turn them diagonally. Repeat on the other side.

3. Place the pan in the oven for 5 minutes, or until the meat reaches 130 degrees when measured with an instant thermometer. You want the meat to be cooked, yet pink in the middle. Remove to a cutting board.

Note: As you know, as the meat rests, its internal temperature will continue to rise at least 5 degrees.

INGREDIENTS For the Spinach

1 10 oz bag of Spinach Leaves (or two bunches of fresh)
Garlic Cloves thinly sliced (to your taste)
1/4 tsp of Red Pepper Flakes (optional)
1 tsp of Salt + a sprinkle of Pepper
1 TB of EVOO + 1 TB of Butter

METHOD

1. Heat a deep-sided saute pan to medium high. Add the EVOO, the Garlic & the optional Red Pepper Flakes. Saute until tender. Do not burn the Garlic.

2. Add the Spinach in batches, and as you do, quickly cover the pan because it will spatter water & oil over your stove top. A way to avoid this mess is to turn off the heat until it slightly cools. Then turn the heat back on & add the first batch. Repeat this procedure until all the Spinach has wilted. No mess & well-sauteed Spinach.


RECIPEServes 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. It’s a small journey from Woodstock and a delightful drive. A phone call to Carol Clement at 518-239-6234 and your order can be awaiting you at the Winter Saugerties Farmers’ Market. And it’s always as wonderful as can be.

INGREDIENTS

2 1-1/3 Pound of Grass Fed Pork Rib Chops, 1-1/4″ thick
Salt & Black Pepper (generously applied)
1 TB of EVOO+ 1 TB for the saute pan
1 Large Onion (thinly sliced on a Mandoline)
1/2 of a Fennel Bulb (core removed & thinly sliced on a Mandoline)
2 cups of Apple Juice
Sage Leaves (fried in EVOO)

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 & a TB of EVOO.

3. Sear the Pork Chops, weighted down with a grill press for 1 minute, turn both diagonally & repeated for another minute. Remove to a platter & tent with foil to keep warm.

4. In a deep sided saute pan add the second TB of EVOO. Add the Onions & Fennel & saute them until tender & lightly browned.

5. Return the Pork Chops to the pan. Add the Apple Juice, just enough to reach half way up the Chops.

6. Cover & braise the Chops for no more than 20 to 25 minutes. You really don’t want the Pork to be cooked beyond the rare to medium rare stage. Well done does only one thing to Pork, destroy it.

5. Spoon a generous portion of the Onion Fennel mixture on each plate. Top with a Pork Chop. Add the Oven roasted Baby Potatoes to flank the Pork Chops.

6. Finally, scatter the fried Sage leaves & serve.


RECIPE

Serves 2

A CookTale

As Cathie picks up her pace, I’m able to pick up mine. Last evening’s dinner, an adaptation from the New York Times by Florence Fabricant, was an example of a recipe with many components, and a far cry from the past two weeks of Broccoli, Apple Juice or a few ounces of Pasta.

INGREDIENTS

1 Can of Cannellini Beans
2 TB of EVOO (more if needed)
2 Large Lamb Shanks
Kosher Salt & Black Pepper
3 Large white Turnips (about 1-1/2 lbs), peeled, halved & sliced to half circles
3 Leeks (chopped)
4 large Garlic Cloves (sliced)
Lemon peel from one lemon
2 TB of fresh Rosemary leaves, plus sprigs for garnish
2 cups of Dry Vermouth or Dry White Wine
2 cups Veal or Chicken Stock
2 oz of Veal Demi Glace* (optional)

* available by “More Than Gourmet” on-line from Amazon

METHOD

1. Heat 2 TB of EVOO on medium-high in a 4-quart stovetop casserole. Season the Lamb Shanks liberally with Salt & Pepper, add to the casserole & sear to a deep color, about 15 minutes Remove to a platter. Add the prepared Turnips, brown lightly until beginning to tenderize. Remove to a bowl.

2. Reduce the heat to low. Add the chopped Leeks & sliced Garlic, sauté until softened. Stir in the Lemon peel, Rosemary & the Wine. Return the Lamb Shanks to the casserole, cover & simmer on low heat for 1 hour.

3. While meat cooks, add the canned Beans & their broth to a saucepan, bring to a simmer, cover & cook for 10 minutes on low. Turn off the heat & set the sauce pan aside.

4. After 1 hour, the Lamb should begin to tenderize. Remove them to a platter, leaving all liquid in the casserole. Drain the Beans & add to the casserole. along with the Turnips, the 1- 1/2 cups of stock & the (optional) Demi Glace. Season with Salt & Pepper. Bring to a simmer. Tuck in the Lamb, cover & cook on low 30 to 45 minutes, until all the ingredients in the casserole are very tender.

5. Transfer to plates, garnished with Rosemary branches & an additional spoonful of the sauce & serve.


RECIPE

Serves 1

A CookTale

The basic components of my dinner came from the freezer. I had a recently frozen Pork Rib Chop from Heather Ridge Farm, can’t do better than that! The Mushroom sauce composed of baby Portobellos from the fridge and a Mushroom demi-glace sauce added greatly to rounding out the flavors. Tuesday was the coldest day of a warm Winter, and having good stuff in the freezer was a comfort. Speaking of comfort, comfort food is what Cathie desires so soon after her procedure. She had steamed Broccoli and a slice of raw Wild Salmon topped with Capers, diced Red Onions and EVOO. And off to a warm bed.

INGREDIENTS

1 Pork Rib Chop (rib bone removed & pounded to 1/4 to a 3/8 inch thin cutlet)
1/4 cup of Flour
1 tsp of Salt
1/2 tsp of fresh Black Pepper
1 Egg beaten
1 TB of Milk
3/4 cup of Panko (or fine dry bread crumbs)
1 tsp of Paprika
3 TB of Canola oil, or EVOO
1/2 cup of Baby Portobello Mushrooms (finely sliced)
2 TB of Butter
1/2 cup of Chicken Stock
1 oz of Mushroom Demi-Glace*

* available on-line by “More than Gourmet” from Amazon

METHOD

1. Slice the Mushrooms & saute in Butter until tender & brown. Ina small saucepan combine the Chicken Stock with the Mushroom demi-glace, bring to a boil & simmer for a few minutes. Add the sauteed mushrooms & set aside.

2. With a meat hammer or a heavy cast iron pan, pound the Pork cutlet to 1/4-3/8 inch thickness. Cut small slits around the edges of the cutlet to prevent curling.

3. Set out 3 shallow bowls. One with a highly seasoned mixture of the Flour, Salt & Pepper. The second with the Egg & Milk whisked together. The third with the Panko & Paprika.

4. Heat the Canola oil or EVOO in a large skillet on medium high heat. Dredge the cutlet first in the seasoned Flour, then dip the cutlets in the Egg mixture, & then into the Panko & Paprika.

5. Sauté the cutlet for 2 to 3 minutes on each side. Remove the cutlets from the skillet, cover with foil or place in a warm oven to keep warm.

6. Place on the plate a Pork cutlet & a generous spoonful of Mushroom sauce & serve.