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Category Archives: vegetable


 

RECIPE

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.


RECIPE

Serves 2

For tonight’s dinner Cathie suggested Chicken. An opportunity on a hot Summer day for me to enjoy cooking on the outdoor grill. Off to the store for a 3 pounder to be cut in half by the butcher. I salted, peppered it, and splashed it with EVOO. And re-fridged it till dinner time. I also prepared the Curry Butter sauce. Could hardly wait for 6:30 to arrive!

RECIPE Grilled Chicken with Curry Butter Sauce

INGREDIENTS

3 Pound Chicken (cut in half, backbone removed)
Salt & Pepper & a pinch of Hot Red Pepper Flakes
2 TB of EVOO
1 TB of a sweet (rather than hot) Curry Powder
3 TB of softened Butter
1/2 tsp of EVOO

METHOD

1. Season the Chicken, Salt, Pepper, Red Pepper Flakes & EVOO.
2. Prepare the Curry Butter sauce by adding the 2 ingredients to a small bowl & whisking into a smooth consistency. Set aside at room temperature.
3. Before dinnertime, turn on the Gas grill or light the charcoal grill (use the 2 sided method for gas or charcoal).
4. Add the Chicken, skin side down. Grill for no more that it will take to richly sear the skin. Brush liberally with the Curry Butter sauce.
5. Turn & move them to the cool side of the grill, with the hood down, roast for about 12 minutes, check the internal temperature with your instant thermometer. Look for it to read 140 to 145. Remove & allow the Chicken to resettle.

RECIPE Miso Glazed Eggplant

INGREDIENTS

1 Medium or 1 large Eggplant cut into 3/4-inch slices
3 TB of a neutral oil, like Grape seed or Corn
1 TB of Sesame Oil
Salt & Black Pepper
1/2 Cup of White Miso
1/4 Cup of Honey
1/4 Cup hot Water.

1. If time allows, sprinkle the Eggplant liberally with Salt, put it in a colander in the sink and let it sit for 20 to 30 minutes; rinse and pat dry with paper towels. Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the flame*.
2. Combine the Neutral and Sesame oils and brush the Eggplant on both sides with the Oil mixture. Sprinkle with Salt (if you salted the Eggplant, hold off) and Pepper, then brush with more Oil.
3. Grill until browned on both sides, about 6 to 8 minutes total, turning once or twice and brushing with more Oil if it looks dry.
4. When the Eggplant is almost done, whisk together the Miso, Honey and hot Water and generously brush the Eggplant with this mixture.
5. Continue to grill for another minute or two, then serve hot, warm or at room temperature, drizzled with any remaining Miso sauce.

* I used a stovetop cast iron grill, for more control.